IN THE CELLAR
WITH KATE + ALTHEA
Monday, June 1, 2020
4PM - 4:45PM
Step inside the cellar at SE Wine Collective for a fun and informative wine and food demo. Kate Norris is a familiar face in Portland. As the founder, winemaker and general manager of SE Wine Collective, her wine knowledge knows no bounds. She'll be joined by Althea Grey Potter, the Executive Chef of Oui! Wine Bar + Restaurant. The two will create some inspiring wine and food pairings and promise to bring a smile to your face.
Our friends at the SE Wine Collective have put together a special Corks+Forks Collective three-pack for pick-up or delivery (check website for details).
// 2019 Division-Villages L'Avoiron Gamay Rosé
// 2018 Gersing Cellars Emergence Sauvignon Blanc
// 2018 Loop de Loop Romeo Red Blend
Discounted pack price: $55
FOUNDER, WINEMAKER + GENERAL MANAGER, SE WINE COLLECTIVE
Kate Norris is the co-winemaker, co-owner, leader, strategist, marketing expert, operational guru, den mother and all around organizer of Division Winemaking Company, the SE Wine Collective and Oui! Wine Bar + Restaurant. Her detailed understanding of and extensive experience in the wine, food and event planning industries has well prepared her to run all three growing companies.
After establishing Division Winemaking Company in 2010 with Tom Monroe, the pair went on to form the Southeast Wine Collective in 2012 in response to their personal interest in creating a unique, multi-faceted urban winery, coupled with increasing public interest in the urban wine movement. In 2017 Kate launched Oui! Wine Bar + Restaurant at the Collective, a now award-winning restaurant and wine bar nestled within her urban winery.
Under the Division label, Kate, along with her business partner Tom, vinify and produce on average 25 unique bottlings per vintage from 10 different varieties of grapes grown in the Pacific Northwest – with a special focus on advancing the love of Gamay noir and Chenin blanc in the US.
In 2013, Kate ventured into making her first solo wines, which were released under her own label, Gamine. A childhood moniker for Kate, Gamine translate to a mischievous kid in French, the Gamine releases yearly now include Pétillant Grenache Rosé, Syrah, Aligoté and carbonic Grenache noir.
If there were a definition in dictionary for “child of the world,” you would see a picture of Kate. Born in Bahrain to an English father and Malagasy (that’s Madagascar) mother, Kate’s exposure to food and wine is extensive to say the least. She has lived in England, Switzerland, France and the U.S. and traveled the world. She graduated magna cum laude with three majors from Colgate University in upstate New York and has since worked at management levels with event planning firms and wineries across the U.S. After experience working and learning how to make wine in France, Kate moved to Oregon determined to make approachable, interesting and balanced wines that are affordable for all to enjoy.
As she has helped grow Southeast Wine Collective and Oui! into an winning neighborhood establishment, Kate has enjoyed learning about the relationship people have with wine, thoughtfully adapting and selecting the wines made and offered on the extensive wine list to be thought provoking while still accessible and, most importantly, yummy! Creating a space, both physical and cerebral, where people can enjoy and learn as much or as little as they want about wine in a relaxed environment is her ultimate goal. In the process, she and Tom have crafted and cultivated a team that they are proud of and that enables the Collective to run smoothly and with lots of joy.
Since opening, the number of wineries in the Collective has continued to grow, expanding from the initial five to the current ten labels. The Southeast Wine Collective currently vinifies over 20 grape varieties under one roof, making it one of the most diverse production spaces in Oregon. Kate and Tom have provided not only a space for production, but support for the member wineries along the way. Kate likes to see the investment in the group of winemakers producing at the Collective as part of the celebration of community in Oregon wine that she and Tom love, and hope to continue to champion.
Althea Grey Potter
OUI! WINE BAR + RESTAURANT EXECUTIVE CHEF
Althea Grey Potter has been a food enthusiast since she was very young. It is no surprise that the child of an artist and a chemist became a chef. Raised in rural Massachusetts by counter culture parents, as a small child she harvested fresh vegetables from the organic family garden with her parents and discovered the deliciousness of eating tomatoes warm from the sun and crisp snap peas right off the vine. Her parents were both incredible cooks and baked bread, sprouted grains, made yogurt and fermented their own kimchi before it was cool.
As a young girl, Althea spent much of her time playing in the kitchen. She fondly remembers when she was deemed old enough to use the cleaver at the age of five, and she hosted her first dinner party at age nine. Althea got her first job in a restaurant at a small town roadside stand at age fifteen and quickly worked her way from ice cream scooper to fry cook. She fell in love with restaurant kitchens.
After college, Althea couldn’t shake the desire to cook and decided to pursue her passion professionally. After working in artisan sandwiches, organic garlic farming, and catering in Massachusetts for a few years she bought a one-way ticket to Portland (sight unseen) and enrolled at the Oregon Culinary Institute.
She never looked back.
At Oui! Wine Bar and Restaurant, Althea creates big flavors out of a tiny kitchen nestled inside the SE Wine Collective wine cellar. Her creative takes on global flavors have garnered attention at the oeno-bistro near and far. Since opening in 2017, her work at Oui! has received recognition as one of Portland Monthly’s Best New Restaurants 2018, a Best New Restaurant by Time Out, one of Portland’s Best New Restaurants + Top 5 Dishes of 2018 by the Portland Mercury, and Oui! is considered one of Portland's Essential 38 Restaurants by Eater.
Althea continues to be incredibly passionate about food, farms, cooking and wine. She especially loves garlic.