![]() Gonzaga alumni, certificate students, and community are welcome. This immersion is open to anyone who wants to learn more about winemaking and the wine business. The event will focus on urban winemaking with ENSO Winery owner and winemaker Ryan Sharp. Join the Gonzaga University Wine Institute for our fall immersion event on October 22, 2022, in Portland, OR. When Ryan’s not at the winery, he’s spending time with his two sons and wife, Kari, who is the manager of the tasting lounge, and their Border Collie puppy, Green.ENSO Winery, 1416 SE Stark Street, Portland, OR 97214ĭirector, Gonzaga University Wine About This Event The brand has experienced incredible growth and is launching two additional flavors in 2017. Portland Sangria on the other hand is a half-and-half blend of dry Pacific Northwest wine and Pacific Northwest juice with just a touch of effervescence. The ready-to-drink canned wine beverage is his take on sangria, a drink that can often be far too sweet, especially when purchased from the shelves. In 2011, Ryan launched a new label- Portland Sangria-to great critical acclaim. Since opening, Ryan’s urban winery and tasting lounge have received local, national and international accolades for its unconventional set up, blending a working winery with thoughtful, bohemian style and direct access to world-class wines with no pretense. His wines are all made in tiny batches and served almost exclusively in the tasting lounge. He also resurrected the Prince de Conti’s 15th-century recipe, labeling the wine The Prince, a mysterious Burgundy-style co-fermented field blend of Chardonnay and Pinot Noir. He experiments frequently, spending his days in the cellar reviving century-old methods and breathing life into grape varietals often overlooked in the Pacific Northwest, like Counoise and Mourvèdre. As a winemaker, Ryan practices a blend of new-world technique and old-world philosophies. In 2010, Ryan signed the lease on a 3,000 square foot warehouse in the heart of SE Portland’s Buckman neighborhood and immediately started making wine for his first label, ENSO. There he spent a pivotal year learning the craft, but it was after assisting urban winemaker John Grochau of Grochau Cellars (and the then Portland Wine Project), that Ryan set his sights on creating an urban space where the tasting room and winery were one in the same a place that represented why he fell in love with the craft, and connected with the community. While getting his degree, he worked as a winery grunt at Arcane Cellars on the banks of the Willamette Valley. It was then he realized a change of course was taking place…he must make wine.Ī year later, Ryan moved to Portland and enrolled in Chemeketa College’s wine program. He landed in the Sierra Foothills and talked with winemakers who were working with Rhone grapes and experimenting with innovative techniques. Ryan-who was working as a graphic designer and touring musician at the time-soon found himself a regular at the Napa Valley and Sonoma tasting rooms asking questions, tasting and asking more questions to anyone who’d offer an ear. Mission District house…but it quickly progressed into full-blown thirst for all things wine. It started as an innocent flirtation…visiting the city’s best wine bars, reading Kermit Lynch’s Adventures on the Wine Route, making wine in his 600 sq. Ryan fell in love with wine while living in San Francisco back in 2007. ![]()
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