Christina Kelly, Christina Kelly spent the first half of her career as a journalist for daily newspapers and magazines. She left daily journalism to work in corporate marketing/communications, but as a passionate wine enthusiast, she continues to write about the Northwest wine industry (since 1997) for many national publications. Christina is a multiple fellowship winner to the Professional Wine Writers Symposium in Napa, including 2012. Christina has written for Avalonwine.com for the past 12 years. She can be reached at winewriter@comcast.net. 
Jean Yates Jean first worked with the Oregon wine industry in 1989, when she helped develop marketing brochures for wineries in the South Willamette. She then started Avalon, and has supported the industry through her wine shop and web site ever since. Jean enjoys promoting Oregon and Washington wines and bringing Northwest wines to the notice of the wine-loving public across the country. She previously worked in high tech marketing and research in Silicon Valley. Jean built and continually updates the Avalon web site, writes our Wine Club Newsletter, numerous e-mail articles on NW wine, and articles for the web site. Her twenty five years of experience working with NW wineries and winemakers gives Avalon a deep knowledge of the industry. She's judged NW wine at various competitions since 1997. Jean's favorite activity is photography, and many of the images on the Avalon web site are hers. She's from NC via Palo Alto, and lives in the South Willamette wine country. |
February 2, 2012, at 2:23 pm
When Life Gives You Wine Leftovers… Make Vinegar! It kills me to pour wine down the sink, especially when I know that some winemaker sweated bullets to get the grapes to the glass. As a writer who tastes wine frequently, I am often left with multiple half-and-nearly-full bottles of wine that I will never get [...] January 5, 2012, at 7:03 pm
Avalon’s Senior Editor Christina Kelly chose this dish to pair with Evesham Wood’s Le Puits Sec Pinot noir. Tasting note: Fresh black cherry and raspberry, with a dusting of Christmas spice towards the back of your palate. The heart-melting interplay of sweet fruit, juicy acidity, a savory-resin awesomeness and classic Le Puits Sec dried herbs [...] January 5, 2012, at 5:57 pm
For those who saw this on last night’s Facebook post, here’s the recipe: Heat a small amount of butter in a dutch oven, brown 4 chicken thighs skin side down, turn and repeat. Remove browned chicken and half the fat, add one diced onion, cook for 3-4 minutes, then add 1/2 inch segments of celery [...] April 23, 2011, at 10:25 am
You know a wine is good when it inspires you to do something you’ve wanted to for years. In my case, it was the newest direct import from Evening Land: a white Burg, Dominique Lafon’s Saint Veran 09, and cooking a whole rabbit. If I go to a restaurant and there’s rabbit on the menu, [...] March 31, 2011, at 12:30 pm
I gave longtime friend Robyn Lillehei a bottle of Rachel 09 and she generously shared her Volkman Experience with me. - Jean The celery, shallots and garlic were “setting up” in the sauté pan, just as Alida Marie had counseled during my Cajun cooking lesson 27 years ago. It was time to toss in a [...] October 27, 2010, at 4:50 pm
The Portland restaurant scene is hot – from fine dining to wildly popular food carts, the up and coming chefs of the nation congregate here. Their wine lists are creative, offering stellar quality and the most interesting of the artisan small wineries. Ken Pahlow and Marcus Goodfellow are two winemakers whose Pinots, made in tiny [...] January 16, 2010, at 10:16 am
As a guy who thinks about food most waking hours, it’s common for me to start planning the weekend’s food and wine on Monday afternoon. This past week has been much busier than normal, so the planning starts now, with wine! For salmon and sipping: Grochau Cellars Commuter Pinot noir 08 $15.75 One of the [...] August 3, 2009, at 8:09 pm
Feeling a little salty, are we? I have just the cure: The Meadow. I use salt like most people use oxygen – food just doesn’t pop without it. I’ve been directed to Portland’s The Meadow several times and even sampled a little of their product. The Meadow is a salt specialty shop with over 50 [...] July 1, 2009, at 2:36 pm
After watching a documentary on manufactured food, I was appalled to learn that ketchup is mostly corn syrup. I’ve been buying a “no-sugar” version (uses Splenda instead) but discovered that it is also mostly processed corn. Here’s a really great recipe for real ketchup from Tilth Restaurant in Seattle. http://tastingtable.com/recipe/tt_recipe_ketchup1.pdf Not a corn kernel in [...] |
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