Today we begin our "On the Road with Oregon Bounty" journey in Portland, a place well known for its food and wine. I've hung around a lot of chefs and winemakers in my time, and have a pretty good handle on food and wine pairing. There are the basics: you can go for a complement (the earthiness of Pinot noir goes great with mushrooms) or a contrast (a sweet wine to balance a salty dish), etc. Go a little deeper, and you realize the red-with-red-meat/white-with-fish dogma is rather constraining if not downright boring. Continue reading this at http://blog.traveloregon.com/oregon_bounty_road_trip/
