About Life... By Laura Henkes
Class focuses on winemaking
One of the more novel,
but unknown classes at the
College this year is the Com­
mercial Wine Production class,
obscurely listed at the end of
the schedule of classes under
“Viticulture” (the cultivation of
grapes).
Instructor Dave Wirtz,
who has had his own vineyard
in Forest Grove for approx­
imately ten years and worked
in the local winemaking in­
dustry, was recruited to teach a
class on the subject due to in­
terest expressed in such a class
by local citizens.
Even though the vineyard
and winemaking industry in
Oregon is still quite small (ap­
proximately 1800-2000 acres
statewide) and they don’t com­
pare to the state of California in
volume, Oregon is starting to
become competitive on the
basis of the quality of its pro­
duct.
During the first term, Wirtz
covers a history of winemaking
in Oregon, in addition to the
other viticulture and winemak­
ing basics, When asked about
the actual market possibilities
of Oregon winemaking, Wirtz
was quick to point out that
“there was quite a winemaking
industry prior to Prohibition in
Oregon. And last year was the
first year that the current pro­
duction in Oregon exceeded
what there was prior to Prohibi­
tion.” He added: “We are real­
ly small right now, and there
are all kinds of possibilities.”
Oregon’s grape wines fill a
quality
need
in
the
classifieds
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from say,
saw, five
five gallons,
qallons. to
to larger,
laraer.
from
commercial production.
He commented that many
students come to the class with
the idea that the “art” of
winemaking is a major con­
tributor to coming up with a
good product. The facts, Wirtz
indicated, are that only 25 per­
Wirtz indicated that the cent of the process is art; the
Oregon industry is pushing for rest is “all hard science.”
Although the students can
this type of law so that Oregon
wines become known as look at as many as 30-40 dif­
qualities wines. He indicated ferent typical problems, Wirtz
though, that most wineries pro­ feels that the major problems
duce their wines at 100 percent are bacterial and non-bacterial
contentof the variety indicated spoilage (iron, sulfur, etc.).
Wirtz considers the second
on the label in grape wines.
term of the class (for serious
Oregon industry also has students) to be a hands-on ex-
an advantage with its perience. They chemically
agricultural fruit production, analyze and produce wine in
Wirtz indicated. “Berry the class which is held in the
wineries can freeze the product chemistry lab in Pauling Hall.
and then ferment whenever
However, Wirtz admitted
they want. The quality of the some of their products have
wine is probably better. But been shortchanged due to the
with grapes you cannot do short term. Strawberry and
that.”
raspberry, he indicated, nor­
The second term of com- mally take about two months
mercial winemaking, Wirtz from the day they start fermen­
clarified, emphasizes making ting. The sparkling fruit wine
consistently good, quality requires an additional month or
wine. He explained that two, and with champagne from WINE MAKING STUDENT Anne Leuenhagen appreciates
grapes, the process can take results of the class’ strawberry wine project.
variables dramatically change
when increasing batch size another six to eight months.
Staff photo by Laura Henkes
marketplace. By Oregon law
for example, a wine that is call­
ed Riesling would need to be
90 percent Riesling by content.
In California, for a wine to be
called Riesling, it may only re­
quire as much as 51 percent
actual Riesling grape content,
Wirtz explained.
Architecture
Epstein examines OC, Portland
By J. Dana Haynes
Of The Print
Dr. Donald Epstein,
history instructor at the Col­
lege, will offer a course entitled
“The Sights and Sites of
Oregon,” this summer. The
class will look at the urban
history and architecture of this
state.
“We’ll primarily look at
Portland and Oregon City,”
Epstein said. “Oregon City is a
tremendous laboratory for ar­
chitecture of Victorian houses.
There are probably more of
them standing here than in any
other city in the United States.”
In films
Documentary, propaganda taught
By Thomas A. Rhodes
propoganda extremely difficult
to make. According to
This summer, Humanities De Wolfe, American film direc­
instructor and historian Fred tor Frank Capra saw this and
DeWolfe will teach a film class exclaimed how the industry in
dealing primarily with the im­ the U.S. doesn’t have anything
pact of the documentary and like this.
Henceforth, he created
propaganda films in both
World War II and the Vietnam the “Why. We Fight” and
conflict. “The film was an im­ “Know Your Enemies” series
portant means of explaining (to be shown June 29), which
what the war was about,” were propogandist accounts of
the Japanese during the Se­
DeWolfe said.
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propoganda until Nazi leader was almost over, and we had
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Leni Riefenstahl to make a film Japanese again,” he said.
Although the films were
concerning the feasibility of the
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be known as ‘Triumph of the governments, some of the
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is all about,” DeWolfe said.
“This is a modern John Houston (“Annie”) and
phenomenen,” he pointed out, Noel Coward directed such
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page 6
The class is scheduled to
take place from June 21-25.
Class will be held every day
that week and will be worth
three credits. “Primarily, the
class is designed for teachers,”
Epstein said. “It will be pretty
intensive. We’ll be working all
day for five days.”.
Of The Print
the story of the surviving crew
of the British destroyer H.M.S.
Terrin (July 6).
As noted, not only
American documentaries are
being shown. Although several
films have been made concern­
ing the battle of Stalingrad, the
turning point of WWII,
DeWolfe has managed to get a
hold of a Russian version of the
battle (August 3). Also to be
shown that evening is “With
the Marines at Tarwa,” which is
considered by many to be one
of the toughest battles for the
Americans in the Pacific.
The only “non-fiction” film
to be shown during the course
is “Th»rty Seconds Over
Tokyo,” which is an upbeat
recreation of the B 52 raid on
Japan.
DeWolfe finishes the
course with the Academy
Award winning documentary,
“Hearts and Minds,” an ex­
tremely opinionated version of
the Vietnam war told by the
other side. “It’s very propogan-
dist,” he commented.
Monday, June 21, will in­
clude morning lectures by Eps­
tein and Fred DeWolfe, chair of
the College’s social sciences
department on “What is Ar­
chitecture,” afternoon films
“From Stumptown to City” and
“Now and Forever,” and an
evening lecture on Old Oregon
City.
Tuesday, Epstein will lec­
ture in the morning on “Why
Portland and Not Oregon City:
What
makes
a
city
successful?”. In the afternoon,
there will be a field trip to the
McLoughlin and Stevens
Houses. That evening, a lec­
ture will be held on the “Lewis
and Clark ‘Exposition’”.
Wednesday will begin with
a lecture oh “Cast Iron to WPA
(Works Projects Administra­
tion) : Business and Public
Policy in City Design and
Government.” The afternoon
field trip will be to Timberline
Lodge on Mt. Hood. The
evening lecture will be “Cast
Iron Architecture in Portland.”
Thursday, “The City and
Preservation” will be the topic
of the morning lecture by
Oregon City Planning Com­
missioner Kathy Galbreath.
That afternoon will be taken up
by a walking tour of Oregon Ci­
ty. DeWolfe will handle the
evening lecture, entitled, “Vic­
torian Architecture in Oregon.”
Friday will be an all-day
field trip to Portland which will
feature Pittock Mansion,
Weinhard Brewery, and Old
Town. There will be a no-host
luncheon at the Old Spaghetti
Factory.
Clackamas Community College