FEBRUARY 15, 2018 // 7
Readers’ Choice Awards
BEST BREWPUB, BEST PIZZA
FORT GEORGE BREWERY
ASTORIA
BEST BREWPUB
Runner-up: North Jetty
Brewing, Seaview
Honorable mention: Buoy
Beer Co., Astoria
BEST PIZZA
Runner-up: Fultano’s, Asto-
ria/Warrenton
Honorable mention:
Baked Alaska, Astoria
By EDWARD STRATTON
JOSHUA BESSEX PHOTO
Steven Sinkler, owner of The Wine Shack
BEST WINE SHOP
THE WINE SHACK
CANNON BEACH
Runner-up:
WineKraft, Astoria
Honorable mention:
The Cellar on 10th, Astoria
By BRENNA VISSER
S
tore owners Steven
and Maryann Sinkler
try to offer just about
anything a wine connois-
seur could need at The Wine
Shop in Cannon Beach.
The store offers a variety
of wines, some from as far
away as France, others as
local as reds from the Wil-
lamette Valley, the Oregon
Pinot Noirs or even a selec-
tion from The Wine Shack’s
own line of Puffin wines.
Many of the Puffin wines are
well-decorated, including
the 2016 Puffin Pinot Gris,
which won a silver medal in
the 2017 Sunset Internation-
al Wine Competition.
The shop, located in the
heart of downtown, is also
known for its tasting room,
as well as the recently
added charcuterie, Provi-
sions 124, which provides a
variety of gourmet cheeses,
COURTESY THE WINE SHACK
coffees, salamis and breads
to complement whatever
bottle of wine was pur-
chased next door.
But above all, Steven
said what he thinks makes
The Wine Shack stand out
is customer service and a
shared love for what they
do.
“This is an honor. There
are a lot of great places to
buy wine, and we’re thrilled
our customers chose us,”
he said. “We’re tasting and
researching all the time.
We love what we do, and I
think our customers can see
that.”
This year, The Wine
Shack hopes to introduce a
best value rack, featuring
highly rated wines for a
modest price, Sinkler said. CW
A
t the center of Fort
George Brewery’s
second-floor expan-
sion is a Mt. Tahoma Wood-
stone Pizza Oven. Fueled by
kiln-dried oak supplemented
with applewood, the oven
fires at 650 to 700 degrees
Fahrenheit and turns out the
brewery’s popular gourmet
pizzas.
“We want our pizza to be
epic,” said Executive Chef
Jeff Graham, adding that he
and Fort George co-owner
Chris Nemlowill wanted
high-quality pizza they’d
be willing to feed their own
children.
The pizza dough comes
from Shepherd’s Grain,
a Portland-based collec-
tion of Pacific Northwest
wheat growers. Fort
George sources many of
EDWARD STRATTON PHOTO
Fort George Brewery won in the Best Brewpub and Best Pizza categories
its toppings locally from
farms like Glory B, Lazy
Creek and Blackberry Bog,
Graham said. The brewery
uses nitrate-free pepperoni
and sources pasture-raised
chicken from Svensen. In
the winter, they switch to
more available produce
such as sweet potatoes,
rutabagas and sun-dried
tomatoes.
In addition to winning
Best Pizza, the restaurant
also won in the Best Brew-
pub category. CW
Celebrating 35 years
on the air!
You voted KMUN
Best Radio
Station
A glass
of Fort
George
brew
DON ANDERSON
PHOTO
Thank you
for your business.
Have a blessed
2018
T.Paul & Crew
Thank you
to our loyal
guests,
customers,
& friends
AGAIN!
THANK YOU
so much!
CoastRadio.org
1119 Commercial St., Astoria • 503-325-2545
www.tpaulsurbancafe.com
360 12th St., Astoria
503-325-2545
www.tpaulssuperclub.com