One of the ways that I do this in my life is to share wine and food with you, my friends on air and also through wine tastings and intimate dinners with friends and family. Interestingly enough today’s show is all about pairing wines and food so we will be talking about balance which is also the point of today’s commentary for the New Year, finding a balanced and more harmonious lifestyle.
In approaching the topic of pairing wine and food let’s remember the number one rule on the WineGuyMike show, we have no rules. All kidding aside this is a great guideline to be bound by no rules, but I will say when a wine is well paired with a meal it is a bite of nirvana.
There is much mystique and some draconian like attitude surrounding wine and food pairing, this can be unfortunate. The hard-line approach is sometimes common amongst want to be wine experts and myopically focused sommeliers. Pairing wine and food should be fun, exciting, and a little challenging as you are thinking about a preparation for a special social gathering albeit large or small and intimate. I am not suggesting that considering a few very common sense guidelines will not enhance your enjoyment of wine and food because it will. My encouragement is to not over think this process, consider your guest(s), and to enjoy the moment.
When one considers wine and food thinking about balance is helpful. The balance of both weight and texture of wine and food is a good place to start when determining what wine works best with what food. Here are a few other things to think about when choosing a wine too:
What wine do you like to drink? Perhaps more important what type of wine does your guest like to drink? Finding the right wine amongst two friends in itself is an act of pairing, is it not?
Consider the texture of the food, is it heavy or light? Is it a rich or light dish?
How is the food prepared, has it been Grilled, Baked, or Sautéed?
What about sauce? Sauce has a significant impact on food, is there a gravy, crème or tomato sauce in addition to the food itself?
In considering balance, and in this case I’m referring to weight and texture of the main food entrée and the weight and texture of the wine, I will be choosing the appropriate wine to serve with my dinner. What is my method of food preparation? Am I dining in a restaurant? This too can be a double edged sword as my guest more than likely will be ordering something very different than I will. So now I have to find a wine that is suitable for both meals, or if the establishment serves wines by the glass and I know their wines have been handled correctly that will be an option for choosing the right wine with the entrée.
Here are a couple more things to consider while contemplating the most appropriate wine to serve with dinner. Just as foods have texture and firmness wines also have a quality of texture and weight. Remember we are looking for balance and synergy between wine and the foods they are paired with. A big robust full bodied wine bold on texture should not be paired with delicate dishes, nor should they be paired with a food dish that is big on flavor. Big wine and big flavor just don’t work well together, we are looking for that simple harmony between food and wine, not a power struggle. Mild food dishes do well when they are paired with a wine that is medium to light in body.
What then are some of the basic parameters to consider when pairing wine and food? When choosing wine the preference is medium to lighter bodied wines that have a balance of fruit and acid, have soft supple tannin qualities, and have moderate alcohol levels. The best white wine to use in pairing wine and food are Pinot Gris or, as it is known in Italy Pinot Grigio, and Chenin Blanc. Both of these white wines have a great fruit profile and the acid is a little higher than other grapes and the acid is what brings out the flavor so wonderfully in food.
When it comes to red wines there are a couple of things to consider. Just like your white wines medium to light bodied wines are best when pairing with food along with the other attributes I just mentioned. The red varietals that will always work great with food are; Barbera, Gamay, and Pinot Noir. There is a new wine on the block too that works very well with food, Frappato. This grape is a native Sicilian grape that is in favor with cult wine drinkers who enjoy pairing wine and food. Another good rule of thumb to remember with red wines is that if they are light enough to see through in a glass they will work with food fairly well.
In closing I would like you to remember to consider what is really important, the relationship with your dinner partner or guests and please don’t over think the wine and food pairing. It’s just not that complicated or important, you should enjoy what you and your guest(s) like. I want to wish all of my listeners an a New Year filled with thoughtful relationships, and good health. With this thought in mind I toast to you.
Be sure to check out the blog at WineGuyMike.com for my wine suggestions and if you live in Missoula be sure to visit Liquid Planet for your ultimate wine shopping experience. I’ll see you on the radio friends.
For a great selection of wines to pair you food with be sure to visit Liquid Planet, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula.
The wines suggested today receive the WineGuyMike™ Seal of Approval™www.wineguymike.com is your wine resource.
This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante. In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value.
What is the difference between Champagne and Sparkling wine? Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label. Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay. It’s white because only the juice of the grapes is used.
The four methods of Sparkling wine production:
1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method. It produces large bubbles that dissipate quickly.
2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure. Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method. Many Sparkling wines are made using this method.
3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention. During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.
4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity. But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.
The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too. Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier. Different vintages are used to create the blend or better known as the “Cuvee”.
Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation. This process takes place in the bottle and requires hands on attention.
Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight. Methode Champenoise is the true French fermentation process. The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.
Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape. Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.
Designations of quality:
This Champagne is the highest priced and is available only in small quantities. It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.
Some select years produce an outstanding grape harvest. The Vintage Champagnes are aged for at least three years. Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.
Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.
The majority of Sparkling wine on the shelf of a store is non-vintage. These are a blend of wines aged for two years.
How to Select your Champagne:
■Brut is Dry
■Extra Dry is Semidry
■Sec is Semisweet
■Demi-sec is Sweet
Quality Champagne Cellars:
Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve Clicquot
All things are not at equal when it comes to sparkling wines and Champagne. So what makes all of these types of sparkling wines different? The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.
There are 2-3 elements of wine that create aroma and flavor. The first element is the fruit, and the second is the yeast used to ferment the wine. Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste. The third influence upon the wine in your glass may be from an oak influence during the wines aging process.
Other sparkling Wine Regions:
Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region. The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava. Quality sparkling wines made in Italy are made by the Metodo Classico processor what the French refer to as Methode Champenoise.
Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape variety Glera, which is also known as Prosecco. The Veneto region of Italy is where Glera/ Prosecco is grown and produced.
Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles. Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style. The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine. Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.
Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.
Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume. Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps. Prosecco is light, affordable, and fun. This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot. Today’s Proseccos tend to be dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.
Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine. The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles. The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.
Asti Spumante is a sweet sparkling wine. It is produced in the province of Asti and made from the Moscato grape. Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%. Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.
Cava originated in the Catalonia region at the in the late 19th century. Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970. Cava wines are fermented and aged in the bottle in underground cellars. Today 95% of Spain’s total Cava production is from Catalonia.
Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry), Seco (dry), Semiseco (medium) and Dulce (sweet). Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle. The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia. The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne. It was not introduced in the production of Cava until the 1980s.
In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise. Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’. A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.
Cava made by the Champagne method, is a very acceptable alternative to French champagne. Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it is consistent with the wine that the winemaker wants to produce . After the Coupage, the wine is put into bottles and yeast and sugar added. It is then cellared for the second fermentation and aging.
Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region. Crémant has to be aged for at least one year and it is handpicked. The producers are also limited as to how much can be harvested, this all according to the French A.O.C.
There are seven French appellations that carry the Crémant designation in their name:
2.Crémant de Bordeaux
3.Crémant de Bourgogne
4.Crémant de Die
5.Crémant du Jura
6.Crémant de Limoux
7.Crémant de Loire
Crémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc. In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend. The Languedoc region in the south of France produces Crémant de Limoux. This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.
The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.
California Sparkling Wines:
Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.
Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.
Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.
As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post. I would like to wish you a happy, healthy, and prosperous New Year.
For a great selection of Champagne and sparkling wine visit Liquid Planet, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula.
The Champagne and sparkling wines suggested today receive the WineGuyMike™ Seal of Approval™ www.wineguymike.com is your wine resource.
Each week we will be giving away gift certificates from our sponsors. If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 – $25.00 gift certificates. Good luck and send your questions to WineGuyMike™ on his Facebook fan page.
The show is sponsored by Grizzly Liquor,“Missoula’s Best Choice”. Follow Grizzly Liquor on their Facebook fan page – Grizzly Liquor Missoula
The Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip. Find them online at www.CiaoMambo.com
This week’s winners are; Mary Larson Kukowski and Wine Guy Jeff Taylor. I got to meet one of my favorite fans Mary K at the MBIA wine tasting the other night, what a pleasure. Cheers to Mary and Jeff today.
Erik Kramer, Associate Winemaker for Adelsheim Vineyard is joining WineGuyMike, Scott and Paula from The Ranch on today’s radio show. Erik is going to talk about Adelsheim Vineyard and share with us a snap shot overview of what it’s like to be a winemaker at one of the premier vineyards in the northern Willamette Valley, the finest Pinot Noir terrior in America.
Adelsheim principals Chad Vargas, David Adelsheim, and Dave Paige
A month ago I was invited to a wine luncheon by George’s Distributing of Helena, Montana. The luncheon/tasting took place at a local restaurant Scotty’s Table, a fine dining establishment in Missoula, Montana. I was intrigued by the invitation as the winery was from the Willamette Valley in Oregon, a region with terrior that is second to none, and I’m including Burgundy.
Bryan Creek Vineyard in the nothern Willamette Valley, Oregon
I love the Willamette Valley as it reminds me of what the Napa Valley was three decades ago, still an area rich in its roots of agriculture. For me wine is terrior and winemaking. Terrior is like poker, you start with great land and the right vines but the weather is never completely predictable. The grapes are what they are each year and that is the hand the winemaker is dealt. They have to work with the hand they’ve received, that’s where their particular experience, skill, and intuition take over and the process begins.
As I was sitting with my new friend Kevin O’Neill from Georges Distributing, a Certified Sommelier, who really knows his wine and Bill Blanchard, Sales Manager, from Adelsheim Vineyard as I was pondering the wine flight before us. We began the luncheon by introducing ourselves; there was a handful of Missoula restaurateurs also attending the wine luncheon. I was fortunate enough to be sitting across from Bill Blanchard as he began sharing his 30 year background in wine. I found Bill to be approachable, sharp, and in command of his market. This man speaks genuinely from his experience over the last three decades, and what a great ambassador of the Adelsheim Vineyard and their wines. It was with great pleasure that I listened and learned about the Adelsheim story.
Once the wine luncheon had ended I approached Bill and asked him if Adelsheim Vineyard might be interested in being a guest on The WineGuyMike Radio Show. I emailed Bill all of the WineGuyMike Social Media links and within a few days I received an email indicating that in fact he or one of the winemakers for Adelsheim would be a guest on my weekly radio show. I was excited to have Adelsheim as a guest simply because they have taken what the earth has yielded and the result is beautiful wine. Their wine is consistent throughout the brand in all label series.
In my tasting and research for this article I’ve grown to love everything Adelsheim. David and Ginny Adelsheim get it and they got it a long time ago, way back in 1971 when Adelsheim Vineyard was founded. A trip to Europe inspired their desire to bring the artisanal nature of food and wine they wanted to recreate in Oregon’s northern Willamette Valley.
As I spoke today with Winemaker Erik Kramer of Adelsheim today I mentioned to him that my sole reason for wanting to write about Adelsheim and its wines was very simple. The wines are beautifully made and they are terrior, a direct representation of the land they’re grown on. In other words “these wines are a taste of the earth from whence they come”.
What I have really grown to appreciate is the simple approach that Adelsheim employs in its vineyards, all the way from growing and management of the grapes, to making the wines. They utilize a real Burgundian style in growing and making their Adelsheim Vineyard Wines. In 1972 the Adelsheim’s had planted their original 15 acre piece of land on Quarter Mile Lane with Pinot Noir, Pinot Gris, Chardonnay, and Riesling varietals. The Chehalem Mountain viticulture area was an unknown commodity at this point and time.
Quarter Mile Lane planted with Pinot Noir, Pinot Gris, Chardonnay, and Riesling varietals in 1972
By 1978 Adelsheim’s vineyard was producing twice as much wine every two years, the vineyard was bearing a full yield, grapes were being sourced from other growers, the winemaking conditions were very cramped. They managed to bottle 1,300 cases for commercial release that year. Five years later in 1982 a new 6,000 square foot winery was built and filled with barrels, bottling equipment, and tanks.
A new 6,000 square foot winery was built and filled with barrels, bottling equipment, and tanks in 1982
The first vineyard land expansion began in 1989 with the lease of 19 acres known as the Bryan Creek Vineyard that continues to be a great source of Pinot Noir, Pinot Blanc, and Pinot Gris.
The Bryan Creek Vineyard that continues to be a great source of Pinot Noir, Pinot Blanc, and Pinot Gris in 1989
David and Ginny also purchased 52 acres known as The Calkins Lane Vineyard. This vineyard is lower in elevation and was planted with Pinot Gris, and Burgundian clones of Pinot Noir and Chardonnay. In 1994 Jack and Lynn Loacker became co-owners of Adelsheim Vineyard and planting began at Ribbon Springs Vineyard in 1995, this is an exceptional 120 acre site on the Ribbon Ridge spur of the Chehalem Mountains.
Ribbon Springs 1994
This vineyard has provided Pinot Noir and Pinot Gris grapes for Adelsheim since 1998.
A two‐level, gravity‐flow fermentation room that allows for gentle grape movement
A new wine facility opened in 1997, a 35,000 square foot operation capable of producing 40,000 cases of wine a year. There is a two – level, gravity‐flow fermentation room that allows for gentle grape movement and four underground barrel caves
Adelsheim Barrel Caves
that utilize pre‐cast concrete arches and temperature‐controlled floors to provide perfectly optimized temperature and humidity control for slow, cool aging of their Pinot Noir, Chardonnay and Syrah.
Adelsheim Winemaker Dave Paige
Dave Paige joined forces with Adelsheim in 2001, bringing with him twelve years of experience working with Pinot Noir. Dave Paige also brought with him a kindred spirit in terms of wine making philosophy that paralleled that of David Adelsheim. Dave Paige is a winemaking guru who is responsible for the consistency of excellence known by wine drinkers as Adelsheim. Dave has recently received great acclaim for Adelsheim’s Deglace which is a rarely produced Pinot Noir dessert wine.
Erik Kramer, Adelsheim’s Associate Winemaker
Erik Kramer, Adelsheim’s Associate Winemaker, has worked for Adelsheim Vineyard since 2005. Erik left a successful profession as a corporate geologist to pursue a career that allowed him to follow his passion for science and appreciation for fine wine. Erik’s career change prompted him to obtain a Postgraduate Diploma in Viticulture and Enology from Lincoln University in Christchurch, New Zealand, a program that specializes in cool climate viticulture and winemaking. In addition to his winemaking experience in Oregon’s Willamette Valley, Erik has also worked for several well reputed wineries in New Zealand and Washington.
Viticulturist Chad Vargas
In 2006 viticulturist extraordinaire Chad Vargas joined the Adelsheim team. Chad spent two years with well known Kendall-Jackson as viticulturist. Chad is responsible for quality control and sustainability programs, financial planning and training related to our expanding vineyard operations.
David Adelsheim, as the original winemaker he established the winery’s focus on rich, complex Pinot Noirs and elegant white wines. Today he focuses his attention on marketing and sales, financial planning, and overall direction of vineyard and winemaking activities. He has also been a leader holding wine related political and association positions that have made the Oregon wine country what it is today. David Adelsheim is one of the visionaries of the wine industry since he founded Adesheim Vineyard in 1971.
An extensive addition was added to the winery in 2008
An extensive addition was added to the winery in 2008. This increased the ability to handle more fruit, now allowing fermentation capacity the matches harvest demands. The great news for wine drinkers is that it facilitates Dave Paige’s ability to craft small lots that insure a greater variety of distinctive single vineyard Pinot Noirs.
David and Katherine – Adelsheim Vineyard new tasting room
A new tasting room was built in 2009 and is a must visit destination while visiting The Willamette Valley. The tasting room features a beautiful view of The Calkins Lane Vineyard that provides a wine experience for the visitor, along with amazing Pinot Noir of course. Adelsheim Vineyards has grown to encompass 190 acres of the best wine terrior there is and the Adelsheim wines rise to the occasion. They are in fact what WineGuyMike seeks out to share, “a true taste of the earth”.
The winemaking process at Adelsheim Vineyard is extremely gentle, and is identical for our four series of wines. At harvest, the grapes are picked by hand into small totes, and are delivered to the winery’s two-level, gravity-feed fermentation room. There, our white wine grapes are gently pressed as whole clusters and the juice transferred to the winery’s tank room. Slow, cool fermentation in stainless steel tanks emphasizes the bright intensity and fruit flavors in our unoaked white wines, while barrel fermentation and extended lees contact gives our Reserve Chardonnay richness and lovely balance.
Adelsheim Winery entrance
Our red wine grapes are carefully sorted by hand and gently destemmed into small, open-top fermenters. Following a pre-fermentation maceration, slow, cool fermentations emphasize the nuanced flavors and aromas of our Pinot noir and Syrah, and the must is punched down two to three times daily for greater extraction of flavor and color. After fermentation and gentle pressing, the new wines are slowly transferred to barrel for aging.
Adelsheim Barrel Caves
The winery’s four underground barrel caves utilize pre-cast concrete arches and temperature-controlled floors to provide optimal temperature and humidity for slow, cool aging of our red wines and our Caitlin’s Reserve. During barrel aging, the wines typically undergo a secondary, malolactic fermentation to add further richness and complexity, and are bottled following 10 to 12 months in small French oak barrels.
The Chehalem Mountains and Ribbon Ridge AVAs reflect millions of years of soil accretion, mixing, blowing, and uplift, creating a rich geological experiment in one tightly packed geographical area. Within this one region there are ancient, uplifted sedimentary seabeds; weathered rich red soils from lava flows down the Columbia River; and relatively new glacial sediment scoured from western states and blown onto north-facing hillsides in tumultuous windstorms.
Soils so violently and differently formed pass on a predictable complexity and unique taste in our wines. It’s an exciting winemaking laboratory to experience the similarities and contrasts in the wines of the Chehalem Mountains.
More than any other grape varietal, Pinot Noir reflects where it is grown. The diverse topography of the Chehalem Mountains provides a wide variety of opportunities for Pinot to express itself. Mountains set our AVAs apart from others and pull together a variety of unique conditions that influence our wines.
While best known for Pinot Noir, the Chehalem Mountains are also ideal for other cool climate wine grape varieties such as Chardonnay, Pinot Gris, Riesling, Pinot Blanc, Gamay Noir and Gewurztraminer.
Adelsheim Current Release Wines
Caitlin’s Reserve Chardonnay 2008
Wine Enthusiast: 91 points, June 2010
Wine Spectator: 91 points, Mar. 2010
“This bottling shows artful layers of figs, Asian pears, apricots, apples, nutmeats and minerals. Beautifully balanced by the acidity found in our Northern wine region, it features a long, polished finish. Pair it with poached salmon, lobster, smoked meats and cheeses.”
Dave Paige, Winemaker
Under optimum cellar conditions, this wine will certainly improve through 2020, perhaps through 2028.
“This complex and intriguing wine offers layered aromas of red and black raspberries, fresh Oregon strawberries, brown spice and cedar. Its aromas are reflected on a palate that speaks of purity and elegance, and is exceptionally balanced with firm tannins and a persistent finish. This wine will pair beautifully with the Pinot noir classics – lamb, duck, grilled salmon, and aged cheeses.”
Dave Paige, Winemaker
Bryan Creek Vineyard Pinot Blanc 2009
Alc: 13.8% by vol
Production: 532 cases (750 ml)
Bryan Creek Vineyard Pinot Blanc 2009
“This 2009 Pinot blanc features Granny Smith apple, tangerine and meadow foam honey aromas, accented by hints of fennel. There’s a rich mouthfeel that is offset by the wine’s general raciness. It pairs superbly with a wide range of foods – from shellfish to quiche to spicy Asian food.”
Dave Paige, winemaker
2008 Deglacé of Pinot Noir
Composition: 100% Pinot noir
Alcohol: 10.2% by vol
Production: 349 cases (375 ml)
Cellaring: Recommendedanywhere from 5-8 years, optimal storage temperature 55-60° F
2008 Deglacé of Pinot Noir
“Even with this sweet wine, we stay true to our winery philosophy that a wine’s highest use is in pairing with meals. That means retaining enough of the grapes’ natural acidity to ensure that the wine never becomes too cloying. Our Deglacé has amazing strawberry, nectarine and orange blossom flavors that should prove to be a perfect match with red berry tarts, pumpkin cheesecake, and a wide range of other desserts.”
Dave Paige, Winemaker
2008 Chardonnay, Willamette Valley
Gentle, whole-cluster pressing was used to separate the juice from the skins as quickly and as cleanly as possible for this Chardonnay. The majority (85%) of the juice was fermented in stainless steel tanks to retain fruit purity, flavor and aroma, we’ve found we can produce excitingly rich Chardonnay with very minimal influence from oak. The remaining juice was fermented in neutral barrels to augment textural richness and create a more balanced and complex wine. In order to preserve freshness and acidity, this wine did not undergo malolactic fermentation.
2008 Chardonnay, Willamette Valley
2009 Pinot Gris, Willamette Valley
Alc: 13.8% by vol
Production: 11,052 cases (750 ml)
850 cases (375 ml)
2009 Pinot Gris, Willamette Valley
“Crisp, bright flavors have always been the hallmark of Adelsheim Pinot gris. In this 2009, you’ll find hints of papaya, apples and pears. It pulls off the difficult feat of providing a gentle creaminess that lends a rich, mouthfilling texture and long finish, yet still impressing as a wine that’s crisp and clean. Try it with mildly spicy foods (such as ceviche),
not so mildly spicy Thai cuisine, rich fish entrees, and even classic oven-roasted fowl.”
Dave Paige, Winemaker
Cellaring: Under optimum cellar conditions, this wine will certainly improve through 2018, and perhaps through 2028.
“With its broad array of origins and clones, this wine displays both red and black fruit aromas (cherries and raspberries), on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, allspice). True to our house style, it is elegantly
textured with satiny, polished tannins showing in the finish. Pair it with salmon or ahi, veal or pork, poultry (think duck) or beef, or hearty vegetarian entrees.”
Dave Paige, Winemaker
Auxerrois Willamette Valley 2009
Auxerrois Willamette Valley 2009
When two clones of Auxerrois (oak-sair-wah) were brought into Oregon from Alsace in 1977, we knew next to nothing about the variety. Still, after tasting some test wines made at Oregon State University, our interest was piqued.
DNA testing has shown that Auxerrois, like Chardonnay, Aligoté, Gamay and 10 other varieties, is a cross dating from medieval times between Pinot Noir and an ignoble variety called Gouais Blanc.
Auxerrois is also the name of a duchy surrounding the town of Auxerre near Chablis, but the variety has disappeared from that area and all other parts of Burgundy. There are probably less than 500 acres of it planted in the world.
Its early ripening has allowed it to flourish in Luxembourg (even achieving Premier Cru status), but in Alsace, the variety is now treated as a second-class citizen, consigned to blends often with Pinot Blanc. In the U.S., we know of only two other producers.
The wine was then completely tank fermented at a low temperature to retain fruit purity and aromatic freshness. Malolactic fermentation was prevented in order to preserve the wine’s varietal character.
These wines all receive The WineGuyMike™ Seal of Approval®