Duca di Cardino Chianti 10'

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Naked Wine Review 102Wine: Duca di Cardino, ChiantiProducer: Enogest WineryVintage: 10'Region: Italy>Tuscany>Montalcino>Cetona>Enogest>Could not find the actual address, but there ya go :)Price: 16.00Date tasted: 7/12/12Place tasted: It was early, it was safe. I was listening to Florence tell me 'the dog days are over' and milking that moment of peace and solitude for all it was worth. Faeries danced on raindrops that cooled and soothed my inner chaos and washed it all away. Preparing food and sipping a glass of Chianti, I could not help but think of you, and smile. Served with: Sausage & feta stuffed bell peppers was a good idea for sure! Many things go well with Chianti; stay with red meats and stronger more acidic flavors as it will overpower more subtle ones.Appearance: Rich opaque cranberry with a rusty glow.On the snoot: The distinct and pleasing scent of a lavender colored waterfall.Taste: Opens with a mouthful of etherial cherry whispers wrapped up in a soft eiderdown of herbaceous coriander with little licorice dimples. Tannins are firm and dependable leading into a long, reflective finish. Balance: Medium body with beautiful naked legs all over your glass. More acid than sweet but still smooth and centered. Very nice.Comments: She comes on hot, just the way you like it. Let her catch her breath for a few before devouring. Then devour away."If I ever go missing, I want my picture on a wine bottle instead of a milk carton so my friends can find me"-random quote found onlineRating: 3.7 tipsys

Lange Pinot Noir 10'

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Naked Wine Review 103Wine: Pinot NoirProducer: Lange WineryVintage: 10'Region: Oregon>Willamette ValleyPrice: 21.00Date tasted: 8/13/12Place tasted:  In my dream I was in this bar where there were these machines that rang like bells and played little tunes. People would sit in front of them, put money into them, push buttons, and just stare at them for hours, their faces void of all expression. I began to feel a hopeless sense of depression wash over me. Abandoning my poorly designed cocktail (why pay for it twice?) I exited the disturbing and surreal situation by simply opening my eyes. 'It didn't really happen; it didn't really happen.' To shake it off I poured a savory glass of Pinot Noir and moved into the kitchen for some creative culinary therapy. Food & wine, it's a beautiful thing....nightmares, not so much.Served with: Perfect with Coq au vin. Stay with foods more subtle in character such as salmon, duck, chicken, mushrooms, mellow cheeses, and things of that nature.Appearance: Clear cherry red with antique edges of light and a childlike glow of innocence.  On the snoot: A pungent perfume of violets and wild flowers growing in cedar soaked earth. I suggest you take a long moment to appreciate and ponder her unique and lovely scent.Taste: Sudden impact of bright strawberry followed by a soft herbal scented breath on the exhale; a beautiful marriage of yin/yang energies in one naked little sip. Finish is wet and lingers like sunshine in images of floral and wood. Balance: She has a well balanced light body with no residual sugar; minimal tannin; and a gentle, elegant demeanor.Comments: A good Pinot Noir is all about the snoot, don't cha' think? I was quite taken with the lovely bouquet on this one; after tasting however, I found her a bit too soprano for my personal taste. In human form she would sing like Kate Bush. If that's the kind of thing you like, you should go there. I find the timbre of Morphine or The Mars Volta a more spirit feeding experience. Either way, here's to your good health.-Cheers
Rating: 3.5 tipsys

Arcangelo Primitivo 10'

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Naked Wine Review 104Wine: Primitivo Producer: Palama ArcangeloVintage: 10'Region: Italia>Puglia>SalentoPrice: 15.00Date tasted: 8/31/12Place tasted: I was not yet drunk and pondering my luck in the fullness of the brightest red 'blue moon' you've ever seen. Though the fire of the moment seemed to singe the tender edges of my spirit, I took comfort visualizing my journey back to the place where all the blue spilled out. A glass of wine later I was smiling with eyes closed; faeries and fish gods healing around me. A ogni uccelll il suo nido e bello. Cin CinServed with: I enjoyed it with antipasto skewers. It would go well with quite a variety of things such as, burgers, pork ribs, red sauced pasta dishes, all kinds of cheeses, and luscious dark chocolate; available at Frans Chocolates in Seattle and online.Appearance: Clear bright garnet red with burnt orange edges.On the snoot: A heavy spirit filled with blackberry jam and vanilla perfume.Taste: Huge mouthful of juicy blackberry, tempered with a subtle hint of vanilla. Mid palate has a tiny ring of inoffensive tartness followed by just a hint of tannin on the finish, which is also kind of wet and jammy. Balance:  Rubenesque; such is the nature of red zinfandel...a little light on acid, a little heavy on sugar.Comments: A red wine that people who don't like red wine will enjoy. Though she covers an acceptable spectrum of tasty, pretty, and nicely perfumed, she is lacking in complexity, rendering her a little uninteresting to me. Was she naked? I didn't notice.
Rating: 3.4 tipsys

Vidal-Fleury Cotes du Rhone 09'

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Naked Wine Review 105Wine: Rhone Red WineGrenache 65%; Syrah 20%; Mourvedre 10%; Carignan 5%Producer: Vidal-FleuryVintage: 09'Region: France>Cotes du Rhone ControleePrice: 15.00Date tasted: 9/3/12Place tasted: I was holed up in a cheap motel room somewhere in Idaho, hiding from naked government spies.... don't ask.My dear friend and ally, Bob, had come along to help keep me calm and centered. Luckily I'd grabbed this bottle of Cotes du Rhone before we slinked out of town. Locked in our motel room under assumed names, with blinds drawn, wearing stolen clothes and driving a rental car, we felt as safe and warm as if we were living in an old episode of 'Leave it to Beaver'. So why not relax, sip, and enjoy a moment of artificial peace? Good ol' Bob; bad ol' spies. Served with: Moussaka, with it's rich sweet lamby goodness and gentle spices paired beautifully with the wines elegant dry complexities. This wine can handle strong flavors and plenty of acid and herb. Red pasta dishes, grilled meats, strong cheese...all good choices. Stay away from more subtle flavors as the wine will overpower them.Appearance: Dense blood red body with a glowing deep purple soul.On the snoot: Sandalwood and berries laced with wet, nose quenching minerality. Taste: Herb and earth forward with notes of the rare blueberry fig fruit and a slight mid range tang. Finish is long and captivating with peppery firm leather wrapped tannins. She's everything a fine wine should be.Balance: Hot, with light to medium body, high acidity/alcohol, no residual sugar, and a plethora of warm fuzzy little tannins. Very nice.Comments: Let breathe for an hour or so before imbibing. Her perfume is enchanting and her character, exotic yet subtle. You should buy some; and I should buy more. 
Rating: 3.8 tipsys, excellent value.

Chateau Bonnet Red Bordeaux Controlee 09'

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Naked Wine Review 106Wine: Red Bordeaux blend; 50% Cabernet 50% MerlotEstate: Chateau BonnetProducer: S.C.E.A. Les Vignobles Andre LurtonVintage: 09'Region: France>Bordeaux>Bordeaux ControleeBottling Location: Mis En Bouteille Au Chateau (bottled at the chateau)Price: 15.00 seems to be the average costDate tasted: September, it's all been the same day this month. Short month, long day.Place tasted: I tasted this wine comfortably in the memory of a rainy day. I was remembering what air was like and how much I really used to enjoy breathing it. I miss the days before the fires and smoke when undines fell from the sky, singing and gently tapping at my window beckoning me to join in their liquatious celebration. Until we meet again, I will smile with delight in anticipation of our inevitable joyous reunion. Cin Cin!Served with: Grilled sirloin steak & ratatouille. Complements with medium to strong flavors such as herby pasta dishes, grilled red meats, hard cheeses, dark chocolate, and wild wild women. Appearance: Deep cherry red draped in darkness moving with slow viscosity through someone else's moonlight. On the snoot: Heady and provocative, with a warm bouquet of black cherry, sweet pipe tobacco, and vintage leather.Taste: There's that black cherry again, but there's also a plum tree in the orchard. She's a mouthful of fruit leading to a place where smoky leather gently pats the naked fannies of multiple seductive tannins. In the afterglow, lingering visions of cocoa, earth, and peppercorn leave the palate euphoric and wandering through a long, well defined finish. Balance: Medium to full bodied and perfectly balanced with no aspect dominant or missing. She's smooth and dry with the gentle nature, poise, and grace of royalty. Long live the queen.Comments: Now THAT'S a Bordeaux! She's delightful company and eternally sexy, kinda like Catherine Deneuve. 
Rating: 4 tipsys

Stephen Vincent Crimson 2005

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Price: $11.99 @ Blanchard's (J.P.)
Recommended by: store advertisement
Comments: We're generally fans of domestic red blends, and this wine's blend of Syrah (75%) and Cabernet (25%) was too enticing to pass up . . . especially after drinking two orders of sake with dinner. :) It was a good call. This wine started out very fruity (mostly cherry and plum) and peppery with a strong alcohol flavor (it IS 14.5% alcohol after all). It closed with a smooth cinnamon and licorice finish. Nice. It's worth noting that this wine got better as we drank it. Next time we might decant it for a bit before partaking. However, having finished the bottle, we have no regrets and feel no pain. Cheers.
Rating: 7.25/10

Mahi Twin Valleys Gewurztraminer 2006

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Price: $22.49 @ Blanchards
Recommended by: Our love of the Gewurztraminer grape
Comments: This is the first Gewurztraminer we have tried from New Zealand. We love the Sauvignon Blancs from the Marlborough region and were eager to give this wine a chance. Like the other wines we have tried from this region, Mahi is bold. Not much subtle here. However, it wasn't so much citrusy as it was flowery. It had a really strong rose flavor. I almost didn't believe Rob when he took his first sip and said, "rose petal." I thought he pulled that out his rear end. But it is indeed very rosy. If you're not into flowery wines, we would skip this one. You can taste the spicy side of this wine when pairing it with spicy food (it went well with the ethnic spices we rubbed on the swordfish). Otherwise, it's mainly rosy with a bit of citrus. We probably won't buy this one again, especially given the price. We'll take our Chateau Ste Michelle over this any day.
Rating: 6.5/10

Bodegas Tomas Cusine El Vilosell 2005

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Price: $15.99 @ Vinnin Square Liquors (Swampscott, MA)
Recommended by: salesman at store
Comments: This is a really good Spanish blend. It is 50% Tempranillo, 26% Cabernet Sauvignon, 10% Merlot, 9% Garnacha, and 5% Syrah aged for 9 months in new French oak. It has a nice taste of pepper, cherry, and some blueberry. The flavor is long-lasting and the wine is quite smooth. The only drawback is the price. The wine is good, but we've had a lot of good Spanish wines in the $10 range. Spanish wines are a great bargain in general. Perhaps we would get this wine again for a special occasion, but we wouldn't have it again with pizza!
Rating: 7/10

Jim Barry Lodge Hill Shiraz 2006

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Price: $15.99 @ Vinnin Square Liquors (Swampscott, MA)
Recommended by: Wine Spectator gave this a 91
Comments: We do not usually buy a Shiraz that's over, say, $12, but this one was worth the extra couple of dollars. It is very smooth, with flavors of black cherry, plum, vanilla, and chocolate. It is a tad high in alcohol (15%), but you couldn't tell in the flavor. If you want to move past your basic Shiraz, this is a great one to consider. We think it's the best one we've had (perhaps even better than Wolf Blass Gold Label).
Rating: 8/10

Chateau Ste Michelle Cold Creek Merlot 1999

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Price: about $25
Recommended by: the wonderful folks at Chateau Ste Michelle winery, Woodinville, WA (go visit!)
Comments: What an evening! We polished off a bottle of white Italian Vermentino (Rocca di Montemassi) while making a fabulous batch of mushroom risotto. The wine was exceptional, but we can't blog about it because we finished it so damn quickly! With the actual risotto (did we mention it was amazing?!?) we drank this Merlot, which is quite dear to us. Back in September 2007, we visited the winery and purchased this bottle for a special occasion. Rob has been hard at work for the past few weeks, finishing up his first book, and while it's not quite done yet we're celebrating the near end of many years of hard work. This wine was an appropriate celebratory libation. Wine Spectator gave it 90 points back in the day, and it's only gotten better with time. Rich, earthy flavors dominated by plum, vanilla, and mocha, with hints of chocolate. YUM! We wish we had another bottle!
Rating: 8/10

Updated Review: ****+ $ Hyatt Vineyards Merlot, Rattlesnake Hills, Washington, 2006 (BEST VALUE)

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By way of background: Barclay's Wine is a distributor best known for its packages of value-priced, and sometimes correspondingly excellent-valued wines.  Here we're trying a merlot from the young Rattlesnake Hills AVA of Washington State.

Initial review, May, 2011: This is Hyatt Vineyards Merlot, Rattlesnake Hills, Washington, 2006, finished at 13.9% alcohol.

In the glass: Hyatt Merlot is deep, muddy red, showing some brick at the edge.  This looks a wine which has seen some age - at five years, I suppose it has.

On the nose: Poured cool with a brief decant and swirled vigorously, shows deep and thick, extracted blackberry compote.  From the aroma, seems like this will be full-bodied, deep and resinous.

On the palate: The primary elements on the palate are in fact sweet, rich and velvet black fruit in the mid-palate, gently perfumed.  A soft tannin lace shawl gently folds over the fruit, drawing out the finish to a delightfully lengthy point in the distance.  Acids are subdued.  Hyatt Rattlesnake Merlot is layered enough to enjoy on its own as an aperitif, or to pair with robust meals that would stand up to a solid cabernet sauvignon. 

In summary: Overall, intense, layered experience, rates four stars on the five-star Spirit of Wine scale.  Awesome value indeed. Does not feel like it wants any more time in bottle, nor a particularly lengthy decant - though I will give these both a try...

Following long decant, four hours at room temperature in decanter:   Now blueberry pie plus blackberry compote on the nose.  A sweetness on the mid-palate is drawn out even longer with the decant, with no sacrifice to the other flavors.  Remarkable, but adds a plus to the four stars for this sweet fruit streak.  And even longer decant, several days kept cool in partially filled bottle: Even wetter berry compote on the nose.  Remains lengthy and sound on the palate, not a hint of tiredness.  Holds up remarkably well to air. 
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Updated review, over a year later,  September, 2012:  Deep brick red.  Still a thick, aromatic nose of ripe blueberry, blackberry and menthol overtones.  The sip remains broad, intense, aromatic, thick, layered and lifted.  Still wonderful.  Even adds a plus for its powerful balance.  Crazy best value, now at six years of age.   One of the highest values I've ever discovered at this price point.

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Updated Review: ***+ 2005 Kendall-Jackson Grand Reserve Chardonnay - Santa Barbara and Monterey, CA

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Original Review: It's a warm spring evening in the Northeast United States, perfect time to bring out a slightly chilled reserve chardonnay. This Kendall-Jackson Grand Reserve is made from 2/3 Santa Barbara County benchland grapes and 1/3 Monterey Arroyo Seco hillside fruit. As part of the Grand Reserve line, it is crafted from the top 3% of all K-J chardonnay vineyards.

Tasting notes, May, 2007:  The chardonnay shows a flinty lemon green in the glass. The nose pushes out a bit, bringing fruit that is made slightly creamy with oak, with some overtones of grapefruit and lemon peel. Let's see if the taste brings the same...

On the palate, a golden, almost raisiny, round fruit is the first thing to notice, carried along by fairly long legs of fruit. The oak is less prominent than expected from the aroma, letting the fruit tell its story without too much help. That's nice. Finish is creamy but clean, and just long enough without becoming cloying.

I'd definitely come back to this, with pleasure. Three stars, with a plus for the pleasure.

For comparison, Rober Parker awarded 90 points, and said, "Crisp and elegant, with notes of orange marmalade and oil, a brilliant texture, outstanding purity and a heady finish."

Review wine provided by Kendall-Jackson Vineyards, Santa Rosa CA.
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Updated review, over five years later, September, 2012:    Oily butterscotch in color in the glass.  Ripe white raisins and hay on the nose.  Raisins are prominent now on the palate, with lightly oxidized mineral oil elements. This has moved a year or two past its peak; drink in the first five years of life!

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Review: *** $ Chemin des Olivettes, Coteaux du Languedoc, France, 2009 = BEST VALUE

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By way of background, opening thoughts: Languedoc is a somewhat lesser-known region of France, but creating some interesting wines, reds especially.  Here is a real value-priced offering from the region.

Original tasting and review. August, 2011: This is Cave de Roquebon Chemin des Olivettes, Coteaux du Languedoc, France, 2009, finished at 13.% alcohol, quite shy by many of today's red wine standards.

In the glass:  Chemin des Olivettes is deep magenta in the glass, not quite opaque anywhere, but showing some raw purple glints at the edge.  This blend is made up of 35% carignan, 30% grenache, 20% syrah and 15% mourvedre.

On the nose: Poured cool with a brief decant and swirled vigorously, shows balanced, deep fruit, slightly beefy, slightly old world and gritty.  From the aroma, seems like this will be balanced and food-worthy.

On the palate: The primary elements on the palate are in fact a purple-toned, medium-weight mid-palate experience, yielding very dry red currants and some supporting tannins and acids.  Finish offers dry plum and is completely clean, but is not lengthy. 

In summary: Overall, rates two stars on the five-star Spirit of Wine scale, but earns a plus because I believe it will grow in stature with some air or some time in bottle.   

Following long decant, four hours at room temperature in flat bottomed decanter:  More aromatic deep fruit on the nose.  The red fruit is just starting to open up on the palate now, showing a dry, charcoal streak.  More time may loosen this up even more. And even longer decant, several days at room temperature in partially filled bottle:  Sweet, intriguing red meat on the nose now.   Remains dark on the palate, with a whisker more of fruit.  In the category of "taking one for the team", I am going to try an additional entire week in cool room temperature in a partially filled bottle to see what happens.  Somehow this wine does seem to want to come out and play...Following a crazy long decant, another week at room temperature in partially filled bottle:  Wild meaty fruit funk on the nose.  Wonderful or horrible - I can't quite tell which.  The rich fruit is now actually turning to rich wine vinegar - not oxidized, but actually vinegary.  Reminder to self: stop "taking one for the team"!!
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Updated review, over a year later,  September, 2012:  Still deep magenta in the glass, with a classic but shy aroma.  Red currants remain on the palate, but the fruit is more prominent now.  Creates a nice balanced, mid-red blend.  Moving this up to three stars with its three years in the bottle since vintage date.  Becomes a best value because of its bargain price.

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Updated Review: *** $ Farmer's Table Big Red Wine, California, 2007 (PRACTICALLY FREE, BEST VALUE)

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By way of background: Lodi, California, is known for some big reds for sure - zinfandel in particular.  This ultra-bargain mixture includes estate Lodi wines with additional wines sourced from around Californina.

Initial review, May, 2011: This is Farmer's Table Big Red Wine, California, 2007, finished at 13.% alcohol - frankly, not such a big alcohol level for the area.  It is a mix of merlot, cabernet sauvignon, alicante and petite sirah.  It sells at a "practically free" price.

In the glass: Farmer's Table Big Red is medium deep red.

On the nose: Poured cool with a brief decant and swirled vigorously, shows sweet fruit with some suggestive layers.  From the aroma, seems like this will be simple, easy but with hints of intrigue. 

On the palate: The primary elements on the palate are in fact a balanced fruit on the mid-palate, light in character.  There is some oak in there, some dark cherry, a touch of briar.  Finish is simple, fast, but quite clean.

In summary: Overall, a simple but wholly pleasant and balanced experience that rates three stars on the five-star Spirit of Wine scale, making this a best value at its preposterously low price.

Following long decant, one day at room temperature in flat-bottomed decanter:   The nose is quite faded.  The palate has held together, though, still simple and clean. No noticeable improvement.

And even longer decant, two days kept cool in partially-filled bottle:  Deep, subtle yet full nose.  Full, lush palate.  Almost gets a plus on the three stars for this lushness.  I highly suggest the very long decant.  Alternatively, leave this even a few more years in bottle.
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Updated review, over a year later,  September, 2012:  Deep red still in the glass.  A little tired and oxidized on the nose.  Palate is fruity and tired too. Don't leave to age any longer.

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Updated Review: ****+ $$ Chad Pinot Noir, Santa Lucia Highlands, CA, 2008 - BEST VALUE

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By way of background: Chad Pinot Noir is a second-label wine made from grapes of the Sarmento Vineyard in the Santa Lucia Highlands of California. The 2008 vintage is finished at 14.1% alcohol.    

Original Tasting and Review, May, 2010: 


In the glass:  Chad Pinot Noir shows as medium red in the glass, with hints of both purple and brick at the edges.  

On the nose: Poured at room temperature with a brief decant and swirled vigorously, this Santa Lucia Highlands pinot noir carries bright, bold, red and black stone fruits, with touches of black smoke, oak and detergent. 

On the palate: The first elements on the palate are sleek, even, mineral red fruits - bold, lush, plush and still focused, continued waves of minerality and sweet salinity.  Nicely clothed in a tailored suit.  

And the wrap-up: The finish is lengthy, solid, rich and balanced.

In summary: Overall, an awesome experience of power and balance, with an innate accessibility and friendliness.  Rates four stars on the five-star Spirit of Wine scale,  with a plus for understated power and eloquence.  Best value.

Following long decant:  Detergent aroma has blown off, now smoky black and red cherry.  Palate and finish have held solid, taut, sweet and mineral - not deteriorated, not enhanced.  Does lose just a bit of its dark, smoky character.  I declare this equally secure as a pop-and-pour or as a well-decanted pinot noir.  Suggests that up to a few years in bottle will not harm things either.  
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Updated Review, nine months later, February, 2011:  Still medium red in glass, with a sweet and smoky nose.  Red currants on the palate with that consistent trace of salinity.  Still nicely balanced, with a light edge pointing towards a faint acid grip, with light red fruit sugar in the surround.  Holding up perfectly well.
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Updated Review, another nine months, November, 2011:  Smoky nose has picked up a touch of vegetable, light but not troublesome.  Seems to be thinning just a bit on the palate, but still with the currant and saline elements.  We'll give this a try with Thanksgiving turkey today. 
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Updated review, another 10 months later, September, 2012:  Light to medium red.  Light, sweet and smoky still on the nose.  Remains gentle, fresh and entirely elegant.  



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Vidal-Fleury Cotes du Rhone 09'

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Naked Wine Review 105Wine: Rhone Red WineGrenache 65%; Syrah 20%; Mourvedre 10%; Carignan 5%Producer: Vidal-FleuryVintage: 09'Region: France>Cotes du Rhone ControleePrice: 15.00Date tasted: 9/3/12Place tasted: I was holed up in a cheap motel room somewhere in Idaho, hiding from naked government spies.... don't ask.My dear friend and ally, Bob, had come along to help keep me calm and centered. Luckily I'd grabbed this bottle of Cotes du Rhone before we slinked out of town. Locked in our motel room under assumed names, with blinds drawn, wearing stolen clothes and driving a rental car, we felt as safe and warm as if we were living in an old episode of 'Leave it to Beaver'. So why not relax, sip, and enjoy a moment of artificial peace? Good ol' Bob; bad ol' spies. Served with: Moussaka, with it's rich sweet lamby goodness and gentle spices paired beautifully with the wines elegant dry complexities. This wine can handle strong flavors and plenty of acid and herb. Red pasta dishes, grilled meats, strong cheese...all good choices. Stay away from more subtle flavors as the wine will overpower them.Appearance: Dense blood red body with a glowing deep purple soul.On the snoot: Sandalwood and berries laced with wet, nose quenching minerality. Taste: Herb and earth forward with notes of the rare blueberry fig fruit and a slight mid range tang. Finish is long and captivating with peppery firm leather wrapped tannins. She's everything a fine wine should be.Balance: Hot, with light to medium body, high acidity/alcohol, no residual sugar, and a plethora of warm fuzzy little tannins. Very nice.Comments: Let breathe for an hour or so before imbibing. Her perfume is enchanting and her character, exotic yet subtle. You should buy some; and I should buy more. 
Rating: 3.8 tipsys, excellent value.

Review: *** $$ Tomaiolo Morellino di Scansano, Tuscany, Italy, 2006

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By way of background, opening thoughts:  The name of this wine has always been intriguing to me It is from a clone of the well-known Italian grape, Sangiovese, a lesser-known grape called Morellino, grown near the Tuscan coast, close to the town of Scansano.

Original tasting and review, September, 2011: This is Tomaiolo Morellino di Scansano, Tuscany, Italy, 2006, finished at 13.5% alcohol.

In the glass: Deep red with both brick and purple highlights. 

On the nose: Poured cool and swirled vigorously, shows old-world, inverted fruit, with some helium and twigs.  From the aroma, seems like this will be bright and medium-weighted.

On the palate: The primary elements on the palate are in fact soft and sweet red berries that grab your mid-palate with a mix of tannins and light acids.  Raspberry comes on as the sip subsides, leaving the deeper red berries behind.  The finish is lengthy, though light, and perfectly clean. 

In summary: Overall, a nicely balanced and poised mid-red experience that rates three stars on the five-star Spirit of Wine scale.  It is a unique, bright style.

Following long decant, day and a half kept cool in partially opened bottle:  Sweet, deep, layered rich red currant - picking up some very interesting elements.  More aromas now than before on the palate.  This liked the air, might like even more.... let's see... Following very long decant, another couple of days:  Soft, perfumed purple fruit on the nose.  The palate has settled in to soft, ripe blackberry and hints of earth.  Remains somehow intriguing and pleasant.
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Updated review, over a year later,  September, 2012:  Deep red, not opaque, in the glass.  Old world with wood elements on the nose - quite a draw.  Soft, fresh, bright red berries on the palate.  Holding its power, balance and brightness.  

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Updated Review: **** $$ Axis Vintners Old Vine Zinfandel, Lodi, CA, 2007 - BEST VALUE

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By way of background, opening thoughts: If I say "Lodi", you may well say "old vine zinfandel".  So here we have a Lodi old vine zinfandel, made available at a modest price by Axis Vintners.

Original tasting and review , September, 2011 This is Axis Vintners Old Vine Zinfandel, Lodi, CA, 2007, finished at 14.8% alcohol.

In the glass: Axis zin is deep magenta, opaque about an inch in from the edge of the glass, with brick highlights, consistent with its age of four years since vintage date.

On the nose: Poured cool and swirled vigorously, shows thick, blustery red fruit.  Almost over the top, but holding just back from being overly primary.  From the aroma, seems like this will be thick, perhaps syrupy, DEFINITELY new world!

On the palate: The primary elements on the palate are in fact deeper, darker, more balanced and restrained berries than expected.  A full mouth, to be sure - perfumed, very ripe blackberries.  But nice acids are just lightly lifting up the edges; and tannins clean the sip. 

In summary: Overall, sweet, clean, lengthy and balanced new world zin just touches four stars on the five-star Spirit of Wine scale.  Screaming best value at modest price.

Following long decant, two days kept cool in partially filled bottle:   Softer, jammy fruit on the nose. Quite consistent on the palate.  This has held up well, though not improved over the freshly-poured offering.
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Updated review, over a year later,  September, 2012:  Remains deep magenta. Fresh and still new world red fruit on the nose.  Subtle, clean and balanced palate.  More subtle than many California zinfandels.  But nice in its balance.  At five years, still standing up to the years in bottle.  

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Updated Review: ***+ $ Granite Ridge Cabernet Sauvignon / Merlot, South Africa, 2010 (BEST VALUE)

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Find prices and retail availability for South Africa cabernet sauvignon / merlot blends.

By way of background: South Africa is generating increasing quantities of cabernet sauvignon and merlot red wines, some fairly highly recognized.  Here we're trying a cab/merlot blend from Barclay's Wine, which is a distributor best known for its packages of value-priced wines. 


Initial review, May, 2011: This is Granite Ridge Cabernet Sauvignon / Merlot, South Africa, 2010, a blend of 61% cabernet sauvignon and 39% merlot, finished at 14.% alcohol.

In the glass: Granite Ridge Cab/Merlot shows deep burgundy in the glass, with purple overtones and an opaque interior. 

On the nose: Poured cool with a brief decant and swirled vigorously, shows sweet and extracted plum with violet perfume overtones and background hints of toasty oak.  From the aroma, seems like this will be bright, aromatically expressive and potent, with a purple fruit predominating.

On the palate: The primary elements on the palate are in fact big, perfumed violet and purple fruit in the mid-mouth, not bright and acidic as predicted.  Instead, full and almost flowing in nature. Acids are in place, but they bring the sweet black currant and blackberry around your mouth for a wide-ranging tour, eventually leaving them lodged in your cheek and gums for the lengthy finish.  Extracted, bold and chewy, with just a little hint of that banana overtone that distinguishes some of the South African reds.

In summary: Overall, rates three stars on the five-star Spirit of Wine scale, with an easy and big plus for its extraction and power.  Capable of the fourth star with long decant or aging.  Outstanding value already, at 3+ stars.

Following long decant, four hours at room temperature in flat-bottomed decanter:  Nose is consistent. The palate is round, elegant and balanced now, with the same elements.  And even longer decant, two days kept cool in partially filled bottle:  Subdued fruity nose.  Palate is just tipping toward tired, so I would recommend drinking immediately, or a modest same-day decant.
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Updated review, over a year later,   September, 2012:  Deep magenta in the glass.  Consistent aroma: broad plums and violets.  Perfumed, balanced and aromatic on the palate, with a note of the classic South African banana.  Held up very well to age - as young as it still is, though, seems ready to drink up now. 

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Find prices and retail availability for South Africa cabernet sauvignon / merlot blends.

Updated Review: **** $ Yalumba Oxford Landing GSM Grenache / Shiraz / Mourvedre, South Australia, 2008 = BEST VALUE

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Find prices and retail availability for Oxford Landing GSM .

By way of background, opening thoughts: "GSM" is a designation for a grenache / syrah (or shiraz) / mourvedre (or monastrell) blend, with very different stylistic characteristics depending upon where in the world it originates.  For this tasting, we are trying a GSM from South Australia, and specifically from the Murray River area of the country.  Grapes for the Oxford Landing offering are sourced from the labels own vineyard, and the wine sells at a value price.

Original tasting and review, September, 2011: This is Yalumba Oxford Landing GSM Grenache / Shiraz / Mourvedre, South Australia, 2008, finished at 14.5% alcohol.

In the glass: Oxford Landing GSM is deep burgundy in the glass, not quite opaque anywhere. 

On the nose: Poured at room temperature and swirled vigorously, shows deep cedar and red berry notes.  From the aroma, seems like this will be bold and fruitful, with bright and deep layers.

On the palate: The primary elements on the palate are in fact full, ripe red raspberries smack in the center of your mouth, rich and fragrant. That is layered onto a soft base of milk chocolate and red currants.  The finish sits in your mouth, held together with solid acids that bring the final seconds of deep red berries into your cheeks.  There it sits for an incredibly long time, but stays clean without any cloying sugar.

In summary: Overall, just touches a walloping four stars on the five-star Spirit of Wine scale, making this a crazy best-value at its preposterously attractive price.

Following long decant, full day kept cool in partially filled bottle:   More red berries on the nose, almost bourbon like aromatics.  Silty, ripe red raspberries for miles on the palate.  Luxurious, with the acids toned down and becoming part of the overall experience as the sip trails off.
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Updated review, over a year later,  late September, 2012:  Deep magenta now.  Bright red - almost medicinal - berries on the nose.  The raspberries on the palate remain bold and apparent, with a soft base that berries their sweet acids into your cheeks.  Holds up to its high rating and best value status.  Not showing any signs of wear at four years since vintage date. 

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Biltmore Century Red and Century White

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One year ago this week, my husband, Mikkel, 19 year old cat,Katundra, and I packed a large 26’ moving truck with car carrier in tow, loadedmy car with dozens of bottles of wines and headed north to begin a new life in NE Georgia. It’s no secret moving is stressful but whenyou couple that with the sale of a home, a change in states and no idea whereour new home would be, it’s a sheer nightmare. By the end of our two day tripwe referred to the evil truck and car carrier as Boris and Natasha.

We had a contract on a house on three wooded acres withintwo days of arriving and moved in over Labor Day weekend. The next big changecame with the passing of Katundra. Soon after we added seven new members to ourlittle country family.
We love living in the country and giving up the subdivisionmentality. Gone are the days of mowing the lawn every weekend, watering,fertilizing and fretting over brown spots. Instead we spend our time moving thechicken run, tending vegetables, fruit and nut trees and plotting new gardens. Anotherthing we love, it no longer takes six hours just to get to another state.
We’ll soon be heading to Asheville, NC,home of the Biltmore Estate. Sadly we’ll only be there for a weekend so wewon’t have time to visit the great estate or winery on this visit but I canstill take in the flavors and aromas produced by the winery. Biltmore Century Red and Century White.
Century WhiteAromas of rose and over ripe peach. Semi-sweet blend ofRiesling, Gewürztraminer, and Muscat Canelli flavors provide light acidity withsweet honeysuckle notes.
Varitals - Riesling, Gewürztraminer, and Muscat Canelli
pH – 3.24
TA – 0.58
RS – 3.24%
Alcohol – 13.1%
SRP - $15.99

Century RedAromas of black cherry, vanilla and strawberry. Medium-body,fruity forward with red berries and a long vanilla finish.
Varitals - Sangiovese and Merlot
pH – 3.50
TA – 0.62
RS – .04%
Alcohol – 14.2%
SRP - $15.99

The etched glass showcasing the elegant Biltmore House mayhave you wondering if you want to recycle the empty bottle or hold onto it forawhile. For your summer celebrations, you can order both wines online for a sale price of $12.99.
Here’s to change, may it always bring something good.Cheers!
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Steelhead Red Wine 2010 and Steelhead Pinot Noir 2010

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Many people think writing a wine blog is a fun and excitingsideline. Well folks want to know what fun and exciting activity I’m up to thisweek…spitting. Yes, I’m learning to spit. Still sound like fun?

Guess I should clarify; I’m practicing spitting so I don’tend up on the floor at the upcoming Wine Bloggers Conference in Portland, OR.This isn’t my first wine rodeo and I have my own tips on how to drink wine allday and stay somewhat sober but figured I’d give spitting a shot.
Who knew spitting could be so difficult. The obvious key isto not get any on you or others around you and to make it into the spit bucket.Then there’s the spit bucket itself….yuck!

Ok, enough on this subject, onto my latest wine samples.Recently I received a few new wines to sample, SteelheadRed Wine and Steelhead Pinot Noir.

 Steelhead Red WineNorth Coast 2010Ripe dark berry aromas draws you in for the first sip. Bing cherry,chocolate and oak pass over the palate. Well structured tannins and a lingeringfinish provide for a lovely red wine.
Sourcing grapes from the Dry Creek Valley, Steelhead Red kicked off thewineries ventures in winemaking.
Varietal Blend: 65% Zinfandel, 15% Cabernet Sauvignon,
15% Cabernet Franc, 5%Syrah
Alcohol: 14.2%
Acidity: 0.59 g/100ml
pH: 3.71
SRP: $14.99

Steelhead Pinot NoirSonoma 2010
After opening bottle and pouring into glass I found quite abit of alcohol burn. Allowing the wine to air and after a bit of swirling theburn dissipated and the true aromas and flavors emerged. Red and black fruitsaromas full of currant and plum. Dark plum, cherry and cola flavors followed bya long silky finish.
Varietal Blend: 97% Pinot Noir, 3% Syrah
Alcohol: 14.3%
Acidity: 0.60 g/100ml
pH: 3.68                                               
SRP: $14.99

Created in 1998 the winery acquired their name from theSteelhead Trout that are native to surrounding creeks in Dry Creek Valley. The winery follows a “BetterWine. Better World” strategy with a commitment to create outstanding wine andmaintain and restore balance to the surrounding environment.
Together with Trout Unlimited (TU) the winery works toimprove the balance between water and land throughout California wine country allowing SteelheadTrout to return to the streams they once inhabited. A portion of the proceedsfrom every bottle sold goes to fund TU’s conservation efforts.
A partnership with another winery focused on preserving andrestoring the area, Quivira Vineyards, Steelhead is able toemploy Hugh Chappelle (Quievera winemaker) as their consulting winemaker. Ilove a wine that not only tastes good but makes me feel good about my purchase.
I’ll speak more to my upcoming trip next week, stayed tunedand keep the wine wipes handy.
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A Short Jaunt through Oregon’s Willamette Valley Wineries

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In just a few days I’ll be jetting across the country to Portland, ORfor the 2012 Wine Blogger’s Conference. I’ll spend the first three daysexploring Portlandon my own before meeting up with over three hundred other bloggers. After wewill all spend a few days exploring wineries, tasting new wines, learning and spitting.

This isn’t my first trip to the RoseCity, my husband and I married in Portland at VooDooDoughnuts in 2009. This is however my first trip to the city on my own and Iplan on getting the most out of the Pearl District, where I’ll spend my firstthree days.
As I think about Oregonwines my mouth is watering for those wonderfully crafted Pinot noirs. While Oregon may be best knownfor Pinot noir, that is certainly not their only wine cash crop. There are overfour hundred wineries in the Willamette Valley alone so this postwon’t even make a dent on coverage. But if you happen to find yourself in the area,here are a few wineries I was able to visit in 2009 and truly enjoyed.
Ponzi VineyardsFounded in 1970 byDick and Nancy Ponzi the winery has earnedworldwide accolades for producing some of the finest Pinot noir, Pinot Gris, Pinot Blanc, Chardonnayand White Riesling, Arneis and Dolcetto.
Since its startthe vineyards have led the way for Oregon’sviticulture revolution while staying course in their commitment to traditionalwinemaking.  Second generation, winemakerLuisa Ponzi now carries on that tradition using classic Burgundymethods.
The winery isstill family owned and contracts with growers matching the varietal to theterroir and climate. The valley offers a moderate climate and provides idealsites for the culture and cultivation of cool climate wine varietals.
My husband and I liked this one so much we joined the wineclub and receive shipments four times a year. Many wineries offer severallevels of wine club membership and are a great way to try wines you may notnormally be drawn to or have access to.

ArgyleTwo words, Black Brut. This has to be one of the prettiestwines in a glass I’ve ever set eyes on and tastes pretty darn good too. Whilewell vested in sparkling wines, they are well known for their Pinot noir wines.
Founded by Brian Croser and Rollin Soles, Argyle Winery hasproduced world renowned methode champenoise Sparkling wine, barrel fermentedChardonnay and elegant Pinot noir since the late 1980’s.
Argyle sources grapes from three vineyards located in DundeeHills. Knudsen Vineyard, Stoller Vineyard and Lone Star Vineyard. Planted in1972 and 1974 the Knudsen Vineyard’s high elevation provides the perfectelements for sparkling wines. Stoller Vineyards planted in 1995 produces theirwell known Pinot noir and Chardonnay.
Lone Star Vineyard was purchased in 1996 and is primarilymade up of Dijonclones of Pinot noir 

ErathErath wines have been around for over 40 years, longer thanany other winery in the Dundee Hills area. Dick Erath, engineer turnedviticulturist began winemaking in 1965 when he re-located his family from California to the Dundee Hills area of Oregon. Using an old logger’s cabin as hishome on 49 acres of land he planted 23 varieties of grapes, the first winegrapes in Dundee Hills. The region is similar to France’sBurgundy with its iron rich soils, cool nightsand warming sunshine giving Dundee the perfect climate to perfect Pinot noirs,the wine this area of Oregonis most well known.
Lucky for all of us, Erath is carried in stores across thenation.

Wondering whatputs Oregon Pinot noir above so many others in the US? The magic’s in the iron richsoil and warming sunshine of a marine climate, providing the area the abilityto produce phenomenal Pinot noirs. Pinot noir grapes are one of the mostfinicky grapes and require great care, patience and the perfect terroir. Thegrape is sensitive to wind, temperature, fungal disease and this is just in thevineyard. Once in the fermentation takes another host of problems can arise. The grape can beso problematic, famed winemaker André Tchelistcheff stated "God madeCabernet Sauvignon whereas the devil made Pinot noir."

I’ve been holdingoff on packing for the past week but I’m breaking out the luggage today. Portland, get your beersand wines ready, here I come.
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#WBC12 Washington County Excursion Part One

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What can I say about my recent trip to Portland, OR and the Wine Blogger’s Conference (WBC)? Better yet what can I not say about my trip? I have so many memories to last a lifetime from the amazing excursions, great wines, scrumptious food and t
First I have to give kudos to those that made my trip so spectacular. To the Wine Blogger’s Conference for arranging and picking such a phenomenal site, to the Washington Visitors Board for providing a memorable excursion to WashingtonCounty, the Oregon Wine Board and to Thea Dwelle for awarding me a scholarship to attend, without my trip would not have been possible. There are many others that work hard to pull off this annual conference and to all of you I raise my glass.
I spent the first part of my trip on my own in Portland’s downtown area but I’ll cover that in a separate post.

My first leg of the WBC started on Wednesday with an excursion to WashingtonCounty hosted by the Washington County Visitors Association. There were twenty of us that eagerly boarded the bus with anticipation of what was in store for us. As we headed towards WashingtonCounty, the gateway to WillametteValley, we were given a lesson in the bedrock soils of the area. The first known geological change was fifteen million years ago when the WillametteValley was created as a result of the Earth’s shifting plates forcing what is now known as Western Oregon up out of the sea. This shift left the floor of the valley filled with layers of basalt. The plates continued to shift over thousands of years shaping the countryside.
Around eighteen thousand years ago, during the ice age, the melting of a glacial dam near what is now Missoula, Montana flooded the Valley over a number of times creating a wall of water as tall as a forty-two floor sky scraper. The water washed over the hills, flooding the area, leaving behind rich silts. This in addition to a layer of wind blown silt known as loess gives the WillametteValley a rich soil composition perfect for growing superior wines.

Not sure how to pronounce, well it’s “Willamette, damn it”.

SakéOne Brewery Forest Grove, OR
We spent our time in Forest Grove, located in the foothills of the CoastRange and the base of the TillamookStateForest. First stop SakéOne, America’s only owned and operated large production saké brewery. Our merry little group was greeted by Steve Vuylsteke president and CEO. After touring the brewery and capturing a bit of the process from start to finish we all had the same question; is saké beer or is it wine? The answer, it’s neither, it’s saké.
Saké goes through a parallel fermentation process separating it from both beer and wine. The process goes something like this:
Start with clean and pure water. Rice is the second component; remove hull and polish then wash, soak and steam. Add Koji mold to turn the starch into sugar. Prepare yeast and begin brewing process. After the brewing process is complete the saké is pasteurized and moved into steel tanks to rest and mature. A few weeks later the saké is ready to bottle and enjoy.
I enjoyed all the tasting samples but do have a few that are my favorite:
Moonstone Asian – crisp pear aromas and flavors.
Junmai Ginjo Genshu – bold fruit and spice flavors.
Momokawa Ruby Junmai Ginjo – Tropical fruit and berry flavors.
Saké is naturally gluten and sulfite free and we were told there is less of a regret the day after should you imbibe a little too much. With saké as smooth as those we tasted, it’s very easy to do.
Unlike fine wines, fine sake should be consumed within twelve months of being bottled. Serve in a wine glass and enjoy. An open bottle will last about two weeks.
The best news, SakéOne is available nationwide in retail stores, Costco and World Market. Look for Momokawa, Moonstone or Yoshinogawa brands.
SakéOne, 820 Elm St, Forest Grove, OR97116

McMenamins Grand Lodge, Forest Grove, OR
After we’d had our fill of saké we made our way to our hotel, McMenamin’s Grand Lodge. The mild Oregon temps gave way to a sweltering heat wave during the duration of my stay with temps hovering around one hundred degrees. The stately hotel is European style with no AC and plenty of conveniently located shared bathrooms. I was worried about sharing a bathroom but not once did I run into another person either on my way or while in the bathroom. To combat those rare hot days each room has a large window, transom (didn’t find that until the next day) and a box fan in the closet. I set the fan on a chair next to the bed and was fine all night.
The former Masonic and Eastern Star Home was built in 1922 and served as a rest home for aging Masons. When the Masonic and Eastern Star Home moved in 1999, the McMenamin brothers purchased the property and began renovations. Quirky sometimes twisted touches can be seen throughout the hotel. Grab a walking map from the front desk and wander around the floors, just watch out for the Lavender Lady said to haunt the hotel. There were a few strange occurrences reported by my fellow travelers. Was it the Lavender Lady or just too much wine? We may never know.
McMenamins Grand Lodge, 3505 Pacific Ave, Forest Grove, OR 97116

Wine Makers Dinner at 1910 Main
That evening we were treated to a seven course meal prepared by the staff of 1910 Main, Forest Grove’s premier restaurant. The food was sourced locally and the meal was a true foodie delight. Joining us for the evening were winemakers and representatives from PonziVineyards, Cooper Mountain Vineyards, Raptor Ridge, Garden Vineyards and Apolloni Vineyards.
From the Gin Cured Oregon Coho Salmon Tartar paired with 2011 Apolloni Sparkling Rosé to the L Bar T Buffalo Bolognaise with Gnocchi paired with 2009 Ponzi Pinot Noir Reserve, the dinner was simply amazing. My favorite was the Pruitt’s Farm Fresh Corn Spoonbread with Oregon Dungeness Crab and Poached Quail Egg. A feast for both the eyes and the stomach.
A quick look at some of the wines we tasted that evening:
2011 Apolloni Sparkling Ros̩ Рstrawberry and watermelon with a hint of citrus finish.
2011 Raptor Ridge Gruener Veltliner Estate – a favorite of the night –acidic with notes of mineral and lemon that pairs well with many foods but works exceptionally well with spicy foods. Watch out, this is an acid bomb but in a good way.
2011 Cooper Mountain Pinot Gris – Peach and melon flavors
2009 Ponzi Chardonnay Reserve – Pear and apricot notes
There were many others but just too many to keep track of and enjoy the evening.

As we rode back to our warm hotel rooms with our bellies full many of us decided to enjoy a few more glasses of wine on the patio adjacent to McMenamins Ironwork Grill. There we shared stories and got to know each other and geared up for three days of serious wine tasting and good times.

Stayed tuned next week I’ll get more into the wines of Oregon and cover some of the wineries I was able to visit while I let my liver rest for a bit.

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WBC12 Washington County Excursion Part Deux

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Last week I spoke to the first half day of my Wine Blogger’s Conference 2012 (WBC12) Washington County Pre-conference Excursion. That first day was so spectacular, I had to wonder what was in store for us on day two. Here’s a little peek; Montinore Estate for morning wine tasting, lunch at South Store Café, a bit of shopping at Smith Berry Barn, more wine tasting at Hawks View Cellars, a few cold micro-brews at Two Kilts Brewing Company while feasting on Korean-Mexican fusion food truck cuisine from Koi Fusion. All this and we never left WashingtonCounty. Yep, life was good.

Montinore Estate
We rolled up on Montinore Estate, grabbed a glass of chilled white wine waiting for us and braved the rising temps in the vineyard. There we tasted some great wines while receiving some background on the winery.
Montinore Estate is one of the largest producers of biodynamic/organic wines using Demeter Certified Biodynamic farming methods. Using these methods allows the vineyard team to gently coax the true flavors and variances from the grapes.
The vineyard is located in the far north side of WillametteValley (remember it’s Willamette Dammit) protected by the Coastal Mountain Range to the west. The loamy clay soil, elevation and long cool growing season allows for expressive Pinot Noir, Pinot Gris, Gewürtztraminer, Riesling and more.
There’s something to be said about standing in a vineyard, overlooking rolling hills while swirling a glass of wine. Oh the fact that it was around 10:30 AM. while others were working made it even sweeter. I couldn’t resist sending a text picture to my husband with glass in hand and vineyards in the back ground. Ah, if only all my days could begin in a vineyard with a glass of wine.
A plus, they’re available nationwide. I found a Pinot Noir at a Total Wine in Alpharetta, GA this past weekend.
3663 SW Dilley Road
Forest Grove, OR

South Store Café
After a big breakfast at McMenamins in the Children’s Cottage, I wasn’t sure I would be hungry for lunch but I managed just fine. Located in a building dating back to 1903 the quirky eatery was once a general store and meeting hall for Independent Order of the Oddfellows. In the 1940’s the building housed a soda fountain with games of pinochle and dances on the second floor.
So what makes the café quirky? Could be the old coffee pots and toasters serving as planters on the rail of the side porch. Could be the way the building leans. Or maybe it’s the story behind why the building leans. Seems back in 1962 the winds picked up perhaps up to 100 mph. After the winds stopped the building was still standing but no longer standing straight, instead it now had a slight tilt to the right. Rumor has it the owner at that time tried to straighten it by hitching up his tractor to the leaning building. I can tell you, it didn’t work, the building has a slight lean to this day.
24485 S.W. Scholls Ferry Rd
Hillsboro, OR 97123

Smith Berry Barn
Located across the road from South Store Café, Smith Berry Farm is your stop for fresh produce, herbs, plants, gifts, espresso, milkshakes, local art and much more. This was just an excursion from our excursion and a chance to pick up some local items. A must visit if you’re in the area.
24500 SW Scholls Ferry Road
Hillsboro, OR 97123

Hawks View Cellars
Next on the agenda, more wine to taste, this time at Hawks View Cellars, named for the graceful hawks seen soaring aloft. Located on Chehalem Mountain in Sherwood, Oregon, the boutique winery produces limited amounts of estate-grown Pinot Noir and Pinot Gris.
Family owned, the winery was purchased in 2002 by recently retired Jack Kemp. Living amongst the existing vines, Kemp originally had no plans to get into the winemaking industry. But those old vines must have been calling to him and in 2007 plans for Hawks View Cellars were in full swing.
John Alexander Kemp passed away in January 2012 but his legacy continues and is still run by his wife Willie and son A.J.
20210 SW Conzelmann Rd
Sherwood, OR 97140

Two Kilts Brewing Company
The perfect final stop on an extremely warm day in Oregon, a local micro-brewery. Founded in 2009 by two friends, one of Scottish heritage the other of Irish heritage they opened their doors to the public in 2011. The brewery specializes in India Pale Ale and Scotch Ale all made with local ingredients. As we bellied up to the bar or one of the several picnic tables with beer in hand, we felt our pre-conference excursion drawing to a close. Soon we would be immersed in wines from all across Oregon, Greece, Argentina and many, many more regions. But first we need to eat again, it’s been at least an hour or two since lunch and we need to keep food in us with all this drinking.
Lucky for us the Koi Fusion truck was waiting to take our orders for their scrumptious twist on KoreanBBQ/Mexican fusion cuisine. If you come across this one during travels in PDX, don’t forget the kimchi. So spicy it’ll make you slap your mama!
Two Kilts Brewing Company
14841 SW Tualatin Sherwood Road
Suite 501
Sherwood, OR 97140

As we rode the bus back to Portland I had a chance to reflect on all the places I’d seen and people I’d met in just a day’s time. Think we did a lot of tasting in this twenty-six hour time frame? You haven’t seen anything yet, over the next two and half days I estimate I tasted around one-hundred-fifty wines. Ironically I think I drank a total of six full glasses of wine through that same time frame. Lots of spitting and dumping going on at the WBC.

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Vistamar "Sepia" Pinot Noir Reserva 2010 wine review by (PB)

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Cherry hue with unique aromas of tarry sweet spice with a touch of bubble gum and sweet fruit juice and a "bottle stink" that goes away with a half an hour of airtime!

Palate--Unique palate with big spicy almost burnt flavors which are endearing with a bitter mid palate and yet it all works to an integrated fruity Pinot core.

This Chilean varietal cost me $11 and its a keeper even if a little odd. So raise a glass to another Chilean winner!--A Review from The Wine Cask Blog. Creative Commons: Attribution - ShareAlike 2.5 applies

"Windows on the World Complete Wine Course" by Kevin Zraly --Sponsored Book Review by (PB)

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When I was asked if was willing to review this book I sighed a bit because my first thought with most new non-fiction works is, "C'mon it's been said and done a hundred times over already..." But.............I resigned myself to doing it and I'm glad I did.

This is a comprehensive wine "course" set out in 8 classes that are wonderfully illustrated, eminently practical and set up to make you a wine expert--depending on your retention of the information. The only thing it lacks is the years of tasting experience which can only be garnered over a long period of time and money. (smile)

From the beginning of explaining the phenomenon of taste it takes you through--do it yourself--exercises which will help you understand the different "tastes" and textures of wine. The appendix also includes wine paring suggestions that are actually helpful!

But here is where this book stands apart from all other books I have in my library: It incorporates the technology of the day utilizing your smartphone and Microsoft tag codes (think, QR-like codes) which you scan with your phone and it takes you to an appropriate video with the author teaching and showing right before your eyes.

At the end of the book there is an appendix which has a library of these codes which when scanned give the proper pronunciation of all kinds of foreign words. I was most excited about this feature and most disappointed when it didn't work on my iPhone. After trying to find out why, Microsoft discovered that "someone" didn't follow instructions properly and so while they work with Android and Samsung smart phones, iPhone does not support these particular codes. Note--the video work well with my iPhone; the vocabulary pronunciation does not.

I have numerous books on my shelf about wine and I have been studying wine for over 30 years yet this is a great addition to my resources. Now to get an updated version which supports the iPhone for ALL the tag codes!

This book is available on Amazon for $10 soft cover and less than $20 for hard! If you have a wine lover who is interested in more than just drinking, this is one book they really need! --A Review from The Wine Cask Blog. Creative Commons: Attribution - ShareAlike 2.5 applies