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Fullerton Wines - JOURNAL

 
July 2, 2019

This salmon tartare is cold and fresh - the perfect light bite any time of the year enjoyed with a crisp glass of wine.  The citrus zest adds a great acidic tone to the subtly salty salmon and when paired with Three Otters Chardonnay, you’re in for a real flavor treat. . . .

 

 
June 11, 2019

A classic Italian-style appetizer that Susanne has been making for years, and always a crowdpleaser when enjoyed as a passed snack. These stuffed mushrooms also . . .

 

 
May 29, 2019

Come into the Fullerton Wines tasting room in Portland, Oregon and there’s a good chance you’ll see a number of friendly visitors snacking on these popular seed crackers. With their hearty crispness, they make a wonderful accompaniment. . .

 

 
May 13, 2019

Susanne has cooked this classic Swedish dish for decades. It is a Swedish recipe that her grandparents would make, and it is served as the first course at many dinner events with family and friends. She would often serve only the shrimp salad on a spoon with a toast of sparkling wine.

 

 
August 6, 2018

Judgments, competitions, ratings, and price tags — all are factors appearing to rank wines based on quality. However, ask one person (or even expert) for his or her assessment, and it may vary quite widely from another’s. At Fullerton Wines, we’ve had a wine ranked 85 by one professional reviewer. . .

 

 
January 2, 2018

Many describe winemaking as a melding of art and science. However, which parts of the process require an artistic touch versus scientific doesn't often. . .

 

 
August 28, 2017

Wine tastes good. And it smells good, too. These simple realities should be at the core of tasting wine. Unfortunately . . .

 

 
August 2, 2017

Put that rosé in the cellar. You heard us right. Lay it  . . .

 

 
May 22, 2017

For Alex Fullerton, it all began in Burgundy. His father and Proprietor Eric Fullerton tasted his way through the region as a young lad, and then . . .

 

 
March 9, 2017

We love experimenting with new fermentation techniques in an attempt to bring more complexity to our wines. Back in . . .

 

 
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