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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 1, 1981)
P ortland O bserver J a n u a ry 1. 1981 I Wine Country By Marc Garner This month I will depart from rny regular type o f topics and talk about what was, un til three years ago, Oregon’ s oldest winery. The Redwoods W inery, bonded in 1935 as the fifth in Oregon, has succeeded all others in doing con tinual business out in Milwaukie for 45 years. The person who has wit nessed all o f this is Dora Broetje, now in her mid-eighties. Her father, John, migrated here during the late 1800s from Illinois, bringing with him some o f Oregon’s first concord vines and also some choice holly cuttings. Soon after ward, other members o f the Broetje fam ily came west and settled on land now occupied by a G.I. Joe’s store, between Courtney and Oat field roads. These people were horticulturists, so it didn’t take long for the fertile soil and long growing season to make the Broetjes very successful farmers. During this time they grew currents and raspberries, as well as the concord grapes. For almost 30 years they made wine fo r personal use and fo r trading w ith their neighbors. F inally, in 1935, at the end o f prohibition, the Redwoods Winery could make wine to sell commer cially. That same year Oregon bon ded 15 farmer’s wineries. Henry’s in Oregon City was number nine; the Redwoods was number five. John Broetje died in 1943, leaving his daughter, Dora, who was 50 years old, to make the wine. Dora, w ith some help from relatives, began making the wine. Their wine was rather special in that it was kept in the cask until it was ready to sell, sim ilar to cognac. So when her customers would come to buy wine, they were buying wines that were already three to five years old. This wine had a natural mellowness from the oak that other wineries could not offer. Popularity o f the Redwoods Winery grew very fast. • This was not a large operation at any time. One o f the largest vintages Dora remembers produced a little over 25-48 gallon barrels. Along with the current, raspberry and con- cord wine, they made small batches clearly the high point o f the after o f rhubad and honey wines. noon. The color reminded me o f a The honey wine was very special, fine, golden German dessert wine. indeed: an old family recipe calling Here again, the wine was perfectly for only clover honey. It took 150 clear and had a taste o f honey an pounds o f honey to make enough oak - very smooth and mouth- wine to f ill one oak barrel. filling. Nowadays the price o f honey alone Then came a concord wine that would make this wine rather special. had been bottled at least 20 years When I visited the winery two ago. It tasted almost the same as the weeks ago, I had a chance to sample concord wine from the cask at 10 some o f the older wines made years o f age. during the late 60s and early 70s. A ll o f the Redwoods wines were These included, from the cask, con around 20 percent alcohol, which cord wine made in 1971, helps them stand the test o f time. The color was a brownish amber, A ll o f the wines tasted that day were perfectly clear and limpid. It had a very drinkable and extremely well strong bouquet o f oak with a little made. fruit and tasted like a lightweight, Today, w ith added rules and grapy cognac, very well made. regulations, the winery had to close Next I tried a 10-year-old rhubarb down. The old barn b u ilt for wine that was bottled three years ’ making and storing the wine is still ago. This wine had a color o f light there, along with the original patch straw with some organge highlights. o f concords planted by D ora’ s The flavor was a bit light, though father more than 80 years ago. one easily tell it was rhubarb. Along with the vines and barn are Then, while looking fo r an old the five huge Redwood trees, plant bottle label, I came across four ed in 1897, that gave the winery its gallons o f the honey wine that was name. bottled four years ago. This was J O IN US Holiday recipies DEEP D IS H B LU EBERR Y CO B BLER 2 -’A cupa flo u r 1 teaspoon salt 1 cup m arg arin e 5 to 8 tab lesp o o ns cold w a te r 2 tab lesp o o ns c o rn starch 'h teasp o on g ra te d le m o n rind ’/« teasp o on n u tm e g 1 /8 teasp o on salt 6 cups blueberries % cup sugar Combine flo u r and salt; cut in margarine until mixture resumbles coarse crumbs. Sprinkle with water while mixing lightly with a fork; form into a ball. Divide dough in half. On lightly floured surface, roll one half to 13-inch square. Place in 8- inch square baking dish. Com bine sugar, cornstarch, lemon rind, nutmeg and salt. Add berries; mix lightly. Place in pastry shell. Roll out remaining dough to 9- inch square; place over berry mix ture. Seal and flute edges o f pastry; cut slits in top. Bake at 375°, 45 minutes. l _ _____ _ SH O P K BARBECUE BAKED BEANS 2 18-oz Jara b aked beans % cup K ra ft onion bits or regular b arb ecue sauce 2 tablespoons packed b ro w n sugar 1 tab lespoon K ra ft pure p re pared m ustard ___ IE IEI N O W S FOR r B z R A N D * v * u h«t«w VARIKTIKS yeu HI»« *1 1 1 * v«u w e a l • een » « MM»«*.« • sstN a !••• a«A»ie« Place beans in l-'/j-q u a rt casse role. Add combined rem aining ingredients; mix lig h tly. Bake at 350° 1 hour. Garnish w ith crisp bacon, if desired. 6 to 8 servings. • • r f *• S A-« 1 JOT MEN YM KO IT MOT... SAFEWAY J AD PRICES GOOD 6 DAYS, THURS. JAN. 1 THRU TUES. w/7/ be I JAN. 6TH « f t , IV I* ALES LIM fed to retail quantities only ■ ■— Fight In fla tio n D uring . . . * aRHRk Combine preserves and water. During last hour o f baking ham, frequently brush with glaze. Heat remaining glaze; serve with ham. , - Glazes; 12 to 15-lb. ham ScokN ' t T LOOK FOR THE BIG " T " "A Sure Sign o f Good T a s te " What do you look for in choosing a food store? Wide selection? Competitive prices? Confidence in the quality of the items you buy? We provide all of these ingredients at every TRADEWELL Store. And, because we really value you as a C ustom er, we add another in g re d ie n t that we th in k is the most important of all: Friendly, personal ser vice every time you shop! Remember, look for the Big T " — it's a sure sign of good taste! 14410 S I DIVISIONI S t 20lh & OIVISION 3 9 J Î S I FO W fU S < 72nd A H A V U N t 74lh A CLISAN N t U lh * E IIM O N T M IU S aO IO -960 S I OAK W »URNSI0E ol 2 l» l SAN » A T A H -I9 I0 N I I2 2 n 4 T ft 7 o ,« t O .O .. 2329 racirc 0 ' M . n City-171 MOLAICA Canby. IOS, S W. l i t UOYD C IN T I» □□ODD L L Even though C hristm as trees become a fire hazard as they dry out, they needn’ t be throw n out with the garbage. Instead, they can be turned into a useful resource if they are chipped and used fo r ground cover or mulch. This year, the M adison High School and W ilson High School Dad’s clubs and recycling Portland- area Christmas trees in mulch. The M adison club w ill accept trees December 28 (Sunday) and January 3 and 4 (Saturday and Sun day) at the high school stadium parking lot, 2735 N.E. 82nd. The service is free for persons 65 years and older. For others, it costs 50 cents fo r green trees and $l for flocked trees or trees with stands. This year, the club will not pick up trees. The Wilson club w ill accept trees at SW 36th and Hamilton (not at the high school) on Janauary 3 (Satur day) fo r 50 cents. Club members will pick up trees left in front yards in the W ilson district between I0 a.m. and 4 p.m., January 3. The fee is S I. The Oregon City garbage service w ill pick up undecorated trees from its customers for free. 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