Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Can Oregon wine catch Champagne’s coattails? Our climate is too warm, our soil too rich, and our winemakers too impatient, but our grapes are Pinot and Chardonnay. So, why not try?
Well, most Oregon bubbly from Argyle to Argyle tastes nice, dry, but a bit fruity and simple. That sexy, nutty, chalky, dry, autolytic character that Champagne can have seemed elusive. Continue reading
Per chance, one of my buyers planned Christmas in the crucible of my wine career: Saratoga Springs, New York. Years ago, I left academia and started fresh there at Putnam Wine, run by British expat William. He crushed and carried me through wine’s complications, trends, and the WSET Advanced. So I sent my buyer with a few bottles from home in Oregon. He returned with, of course, English Sparkling wine.
I need to bring something home. Even though I sell wine, my wife deserves something different from time to time. Champagne would be great. But I only have a $20. I start flipping the bottles at a store checking back labels for something new. Then, one read in small print at the top: Continue reading
We have a few splits of Champagne left over from my Christmas gift to the wife. We can’t feel as guilty since they’re half bottles, so we open them for a side by side comparison. Guess which one is so … Continue reading
Nine years of wedded-hood pass and my wife has yet to kill me. Huzzah! To celebrate this survival milestone we pack the bags and baby and drive to a cabin. It nestles amongst the trees of Cape Lookout State Park south of Tillamook, Oregon. It has heating, a microwave, kitchen, bathroom, warm shower, bed, lights, and propane grill: all for less than most hotels. It also has this ocean view: Continue reading