Category Archives: Wine Education

#DrinkPink! Rose season is here

Rose, rosado, rosato, vin gris, blush… whatever you choose to call it, it’s the season for drinking pink.  Like seeing the world through rose-colored glasses, we enjoy seeing the summer through a rose-colored wine glass.

drinkpinksingleWhile rose is delightful year round, it is especially popular during the summer months. Perhaps the image of sipping Provence rose on the Mediterranean beaches comes into play, but most likely it’s because rose is refreshing, unique and an ideal wine for aperitifs, picnics, BBQs and just about everything else going on in the summer.

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Braving the Willamette Valley front: Oregon Wine Month

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There is a belief among wine cognoscenti that grape vines must suffer before they can produce great wines. In the Willamette Valley of Oregon, not only does that happen, but everyone in the wine business undergoes an annual pain called, “The Harvest.” Is Mother Nature going to be good to us, or will we be left to our own devices and suffer unruly weather? Unlike other regions in the world, such as Australia and the Napa Valley in California, the Willamette Valley proves unpredictable, and provides vintners with unhappy grapes from difficult vintages. While all wine growing regions suffer good and bad years, Pinot Noir in the Willamette Valley, just like the varietal in Burgundy, paints a picture of extreme variance.

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Food & Wine: BBQ and Wine Pairings

Low and slow with wine.

Summertime is synonymous with BBQ, but do you always have to have it with beer? No, I say! There is plenty of room on the table for a great glass of vino to go with everything from brisket to ribs. Here is a quick guide to some BBQ terms, foods, and the wines to go with them!

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Hurray for #Chardonnay Day!

14_04_11 1100 Pebble Beach Food & Wine_4000_BlogOh, it’s finally here – Chardonnay Day. The day I absolutely love and adore. Yes, I am the unabashed Chardonnay lover. I was hooked after my first sip of white Burgundy. Since then I’ve been searching the world for the same sensation for a lot less dough. It’s been tough. See, I fell in love with Chardonnay just after college when I traveled to Burgundy for a wedding. It was just the carafe of table wine they were pouring in the cafe, but I vividly remember thinking, this is so. dang. good. Much different than the Kendall Jackson and Columbia Crest we so often brought to dinner parties to seem sophisticated in college. I had very little wine vocabulary at the time, so I believe I called it, “deliciousness,” but I can’t be sure.

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