The Grand Seminar, Saturday morning, was a panel of five Burgundian wine makers discussing their experience in Oregon. The moderator was Eric Asimov who is the chief wine critic of The New York Times. 
The panel included Véornique Boss-Drouhin who started making wine in Oregon in 1988 at Domaine Drouhin Oregon and wine makers from Maison Louis Jadot – Jacques Lardére now with Résonance in the Yamhill-Carlton AVA, Domaine des Comtes Lafon now with Lingua Franca in the Eola-Amity Hills AVA – Dominiqu Lafon, Méo-Camuzet – Jean-Nicolas Meo now working at Nicolas-Jay in Yamhill-Carlton, and Domaine Marc Roy – Alexandrine Roy at Phelps Creek Vineyards. 
Each of the wine makers discussed their experiences in Oregon and why they came to the area as well. It was a lively discussion but not much of substance presented.
After the Seminar, we went outside to the shaded area on the lawn and had a lovely lunch. We had the pleasure of sitting with the wine maker from Durant Vineyards. Established in 1978 they have spent forty years producing Pinot Noir, Chardonnay and Pinot Gris fruit for some of the best wineries in Oregon. Over the last dozen or so years, they have been making their own wine selling it under their label.
Lunch included some tasty treats and lovely wines from other producers as well.
For the afternoon session, we went to a seminar about Alsatian wines. Alsace is best known for its white varietals (most importantly Riesling and Gewürztraminer) and sparkling Cement d’Alsace, but Pinot Noir has flourished there since the middle ages. 
. A generation ago Pinot d’Alsace was a pale light-bodied red for easy drinking, but in recent years there has been a surge of media interest as it was transformed into a deep colored, powerful and complex wine through improved vineyard practices and winemaking.
Moderator Stuart Pigott, who has championed Alsatian, wines for thirty years, along with three esteemed winemakers from the region, provided an overview of Pinot noir in Alsace, and guide you through a tasting of some of the most exciting new wines. We had experienced Pinot Noir from this area some years ago but it was interesting to see how thee current generation of wine makers is moving Pinot Noir to a whole new level in this area.
Saturday Night Salmon bake
A long-standing tradition at IPNC is the Saturday evening Salmon Bake. This starts off with wild salmon roasted on alder stakes over a huge custom-built fire pit. This includes other wonderful ham, roast beef, salads for days and desserts. Of course there are wines. Not only do the Somm’s from IPNC bring wines from the IPNC Wine vault, but wine makers, participants and everyone brings something interesting to share.
Desserts
