Because not every winemaker was indoctrinated in a generations-old wine family, Serious Eats asks 19 winemakers how they got started in the business. Four represent from Oregon: Adelsheim Vineyards, Penner-Ash, Bergström Wines, and Cameron Winery. At the latter, winemaker John Paul shifted from a post-Doc in biochemistry to experimenting with viticulture — the idea came to him "while gliding down a slope, backpack with a bottle of wine." [SE]
