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Vintners Ask: Where Did the Tannin Go?

Steve Price, a phenolics specialist with ETS labs and an Oregon Pinot Noir grower, began his seminar about grape sampling by saying that he just had to speak about tannin—or its pronounced lack—in the...

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Updated: Award-Winning Santa Maria Tri-Tip Smoked over Barrel Chunks

The finished product, pulled at 126deg and rested for 10 mins (Last Updated: May 2013 with Dijon Mustard.  We will be serving this at the Pacific Northwest Eggfest in two weeks) Tri-Tip is by far one...

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