Carla David’s Wild Wines winery in the Applegate Valley is a unique culinary laboratory dedicated to the art of the dry fruit and herbal infusion. Eschewing traditional grapes, the focus here is on hand-harvested botanicals like elderberry, dandelion, and rosehip, fermented into sophisticated table wines. The tasting experience is enhanced by a menu of artisanal empanadas, where the flaky, golden crusts encase savory fillings of local meats and seasonal vegetables. The aroma of wild-harvested herbs and woodsmoke from the straw-bale tasting room creates a rustic, immersive atmosphere. Textures range from the snap of a local charcuterie plate featuring Rogue Creamery cheeses to the moist crumb of gluten-free cupcakes. Technique is centered on traditional folk recipes and small-batch fermentation, ensuring that the essence of the Oregon landscape is captured without additives. It is a sensory journey through the Pacific Northwest’s wild bounty, offering a palate-expanding alternative.