As American as apple pie?

Wine may be deeply rooted in the culture and history of Europe, but over the fourth of July weekend wineries are raising their glass in honor of the national holiday.

Thirty-three wineries are participating as part of the Red, White and True Oregon Wines event taking place across the mid-valley's wine country.

A partner of the Oregon 150, the 4th for the 4th events benefit Ecotrust's Farm to School Initiative. Wineries and tasting rooms donate a fourth of the event fees or other proceeds during the weekend event to help educate children about agriculture in Oregon and bringing healthy products into their lunchrooms.

Picnics, barbecues, lawn games (like croquet and bocce ball) as well as live bluegrass music round out the Americana festivities available at the events.

Each location may have a different tasting fee, visit www.willamettewines.com for details and a full list of participating locations.

A jazzed up menu

This mid-summer, Historic Deepwood Estate hosts its 2009 Wine and Food Festival. Pairing wine with live music and food, the event is held from 4 p.m. to 9 p.m., on July 11.

Up to 15 wineries, including Terra Vina Wines, Fox Farm vineyards, Wine by Joe Dobbs, Oregon Wine Club, Piluso Wines, Stangeland Winery, Willamette Valley Vineyards, Ankeny Vineyard, Arcane Cellars, Poppa Divino, Grand Vines, Grapes and Barley (distributor) provide pours of their best varietals.

Accompanying the drinks are a selection of plates prepared to pair with the wine offerings for $5 or less each. The menu is likely to include crab cakes, cheese plates, and polenta with portabella mushrooms.

Catering for the event is provided by a collection of local specialty shops and restaurants: Queen of Tarts, Extreme Chocolates, Jack Rabbit Cafe and Bentley's Grill.

"It's a gourmet experience in the garden. The food will be good," Lois Cole, executive director of Historic Deepwood Estate, said.

Guests are meant to linger and sample throughout the evening as Portland jazz musicians Bobby Lincoln, Ronnie Steen Trio and violinist/bassist Kate Davis perform along with Salem's David Hastings.

Admission is $20 which includes 20 pours. Tickets are available at Roth's Family Markets, online at www.historicdeepwoodestate.org, or by calling 503-363-1825.

Learn to preserve summer's garden-fresh ingredients

Community and home gardens are making their resurgence. Food is meant, however, to last beyond the harvest. This July, Chef Donna Smith teaches a trio of courses at Kelly's Kitchen Store on various methods used to can.

Smith's "Canning 101 Series" is a hands-on approach to learning how to select fresh produce, and how to prepare for canning so that the food can be stocked in the pantry or freezer for use in upcoming months.

On July 10, from 6-8:30 p.m., is her water bath canning class. Covering relishes, pickling and jams, condiments are on the menu. Zucchini Relish served on a kosher mini-dog, bread and butter pickles served on mini-silders, and seasonal jam served on fresh buttermilk biscuits are made.

Pressure Cooker Canning is covered in Smith's July 17 canning class from 6 p.m. to 8:30 p.m. Here, participants learn about the safety and science of pressure canning. On the menu are stewed tomatoes, green beans, and Mediterranean pork roast with saffron cous cous made entirely by micro pressure cooking.

Blanching and Freezing are the final methods covered in the series. This class is scheduled for July 31 from 6-8:30 p.m. Freezing is a means of maintaining not only the flavors of food but preserving its nutritional value. Participants make fresh corn, apple pie filling and seasonal freezer jam as part of the instruction.

As part of each class, every students get to take home a jar of each item canned during the class.

The cost for each class is $59 or $150 for the three class series. Those interested can sign up by calling 503-378-1793.