Shock and Awe..in a glass. An unexpected barrel tasting

Posted on November 27, 2012 by storiesbygary

Here it was, Thanksgiving Weekend, and where was I you ask, tasting the wines of Southern Oregon. We had just walked out the door of a winery in Douglas County Oregon, after tasting current wines and visiting with the owners, when my lovely wife called out to someone down behind the tasting room. What transpired for the next hour and a half enlightened me into the hopes and dreams for the legacy of a local winery.

Pinot Noir ready to be bottled

Cody Parker, son of my good friend Wayne Parker, owner of Melrose Winery in Roseburg Oregon, was hard at work below this winery, tending to his barrels and tanks of brew, the magical wines in progress, actively resting in their barrels and tanks below this winery. Cody called us down and we chatted for a while, then with a smile of heredity, one that blesses his dad, and now belongs to Cody, he said “Hey ! Ya wanna taste some wine?”

For the next hour or so Cody popped bung hole corks and proceeded to extract samples of the wines in production, in various stages of development. A couple were sitting in large vats in final stages, ready for bottling, and tempting me to stick a straw in and sipping for hours. He also introduced me to one of his baby’s, one that he has held back for some time, aging  and developing, soon to become one of the best of that varietal I have surly ever tasted.

Cody’s “evil professors lab”

However, the one thing that I left the wine processing area with that day, was the memory and warmth of a young man, just 28 years old, who in that short time had traveled the world, experienced fame on the wrestling mat, earned his degree in Enology, and returned to his home, family and vineyards, married a lovely young bride.

And fell in love with the grape.

I learned that although Melrose is one of the largest producers of grapes in Southern Oregon, they don’t have a wine processing plant of their own, and Cody performs his crush, barreling, aging and bottling at a couple of the local wineries with facilities.

However, those days are soon to be in the past, because ground has been broken on their own processing plant on their vineyard grounds at Melrose Winery and Vineyards.

Lastly I would like to leave you with some words of wisdom, from me, just some guy ! Over the years, since the first wines were produced and I have been tasting them. I have experienced a subtle change in the nose and experience of my palate with each years release of Melrose wines. What I have just experienced from the barrel will be their best year ever, in my opinion of course.

A visit to this winery, or popping the cork of one of their bottles, will take you on a journey as you take your first sip, of shock and awe.

Be thirsty my friends..

Gary

 

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Classical comes to Wine Country

Posted on November 25, 2012 by storiesbygary

The room was built for creation of an environment supporting voice as well as musical instrumentation, with acoustics shall we say perfect. The quilting that hung strategically on the walls, placed there for the sole advantage of withholding the sounds. With a stage complete with low ceiling and a fireplace, one would question how this cathedral room could produce the sound of the alto voice I heard as I entered the room.

I had just arrived for the Thanksgiving musical event hale at MarshAnne Landing Winery in Southern Oregon, and the voice I was hearing that of Siri Vik, an accomplished Alto Vocalist, who has preformed throughout the U.S, as well as London and Italy. Accompanying her on piano, Nathalie Fortin. born in Montreal Canada, now living, performing and teaching in Eugene Oregon.

I was here to enjoy their musical event this evening, “A Night at the Cabaret”, one of the musical events held here at MarshAnne Landing Winery by Greg and Fran Kramer, owners and Vintners.

Greg had invited me and my lovely wife Marsha to arrive early, so that we could enjoy a private barrel tasting of the wines aging below the building in the cask room. Greg had excitedly told me that I would be pleasantly surprised by a couple of his wines in process. Upon arrival an hour before opening, and after being introduced to Siri and Nathalie, we proceeded with glasses to the cask storage room.

The next hour was spent tasting some very remarkable wines, some I would have voted on bottling right away, yet realizing they would only improve in their French Oak casks. I can’t talk about some of the wines we tasted, until of course they are bottled, aged and available for sale. I can say that as usual, his vintage of Syrah will put a smile on many a set of lips, and grace many glasses. His Cab Franc will do the same, but it was his Cabernet Sauvignon that I was the most impressed with, as it brought my palate back to my days of my first love, Northern California Cabernet Sauvignon. It was a delight, with forward fruit, medium tannin and at this early stage, a length that had me thinking of this wine through the evening.

I would tell you to keep an eye on MarshAnne Landing for some superior wines being released soon. And, if you have the opportunity to sip or purchase his Chardonnay, don’t miss the experience.

Now for the concert, which I would say was excellent. Siri and Nathalie performed Cabaret productions from the 1940’s and 50’s, all in French. Te way Siri presented each individual song she was about to perform, was to explain the story behind it before performing, and as you watched and listened, you understood what she was singing about. Did I also say she performs as an actress, so you not only listened to the song, but could physically see it in her expressions and motions.

I will admit that on multiple occasions, I was the first to my feet with an ecstatic “Bravo”.

If you ever have an opportunity to attend one of the musical events at MarshAnne Landing, you would leave feeling quite satisfies. His kitchen staff supply some fine food for snacking, and wine can be purchased at the wine bar. FYI, I visited the wine bar twice, once for a bottle of their excellent Cab Franc, and once for a bottle of Syrah, to share of course.

Cheers all

Gary

 

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Spending Thanksgiving on a “Deserted Island”

Posted on November 24, 2012 by storiesbygary

“Was the morning after Thanksgiving and all through the house, memories of a wonderful, relaxing Holiday, just me and the spouse”

There we were with just the two of us, and of course the “kids”, two Rotties, three horses and “kitty”, and a whole day of relaxation, and may I say much needed. We had bought a 14 pound turkey, and my task was to cook it for the first time in my new Traeger smoker barbecue. My other job was wine, which is never a problem for me.

The day was to be dedicated to relaxation, Thanksgiving Day Parade and of course the National Dog Show being held in Pennsylvania, while sitting in front of a roaring fire, thumbing through a ton of magazines looking for “Black Friday” deals !

Turkey cooking on Traeger

Now the wife had a great idea for the turkey this year, after totally enjoying this years turkey, I have to pass this on to you. She took this seasoning shake called “Slap Y’r Mamma” which we got at our local Farmers Co-op, grilling aisle, and added it to a stick of softened butter, and fresh basil. She then separated the shin from the breast meat, and rubbed this into the bird between skin and breast. Later after baking she used the drippings from this for her gravy, and it was killer.

Anyway, about cooking with a real barbecue, let me tell ya, slow smoking / baking in this Traeger, which feeds flavored pellets, in this case, cheery and apple, put a fantastic smoke on this bird. I slow baked it for seven hours at 300 degrees F, and it was perfect, moist, full of flavor. My hint ? Make friends with someone who owns a Traeger for next year !

Smoked Turkey and Kim Crawford Sauvignon Blanc

Now for the wine choices for the day. I put a smile on the wife’s face when I brought out the bubbly and orange juice for some morning mimosas, while she made from scratch, her ableschievers on the stovetop. For early afternoon while watching the dog show, why a superb Merlot from Abacela Vineyards in Roseburg, Oregon.

With our turkey dinner, I did exactly what I have often prescribed in my posts and articles on what wines to serve with turkey. Most wine “consultants” will immediately go to a Pinot Noir, and living in Oregon with IMO some of the best Pinot Noir in the world, I had plenty of great choices in the wine cellar. However, with the apple / cherry smoked lusciously moist meat, my choice was a bottle of 2011 Kim Crawford Sauvignon Blanc from New Zealand, and did it ever complement that bird !

Later that evening relaxing by the fire, pleasantly satisfied, with smiles on our faces, I left the room for a moment, and returned with 2 “sippers” and a bottle of 2004 Abacela Estate Port that I had been hiding in my wine celler for a special occasion.

As wonderful as our experiences with family and friends, on holidays, or anytime, there is just a wonderment of satisfied pleasure to spending time with the love of your life, alone, just the two of you on your own “deserted island”.

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“Real Men” drink wine during Thanksgiving football !@

Posted on November 21, 2012 by storiesbygary

Thanksgiving Day or “Turkey Day” is a holiday that is looked forward to for family gatherings, parades and football games, maybe not in that particular order. If you haven’t yet completed your shopping for meals and accessories, there’s a good chance that beverage choices have been left to chance, or are still undecided. Well, with the exception of the “jock” in the family that always has the garage refrigerator stocked with beer !

But you may be undecided on what to serve your family and guests for wines  before, during and after dinner. Thats where this article will hopefully come to the rescue.

First I would like to address the standard “Real men drink beer watching football” statement. Guy’s, that may be true, but more and more the “real men” and I’m talking those players you idolize, are not only drinking great wines, they are vineyard owners too. So while watching Thanksgiving football, why not pop a cork of Drew Bledsoe’s 2008 Doubleback Cabernet Sauvignon, or the Packers Charles Woodson;s 2008 Twenty Four Cabernet Sauvignon. Just sayin.

Now before talking about all the “usual choices:, let’s talk about the one that can start the morning off, and breeze right into the dinner itself if need be, the Sparkling Wine. You can start off serving mimosa’s while doing all the prep work, and watch how much fun it is remembering if you added all the ingredients to the pies. Or if you would rather, pop the cork on a great bottle or two of Gloria Ferrer’s “Brut or Cuvee” sparkling wines , one of my favorites ever. Giggles and smiles can and will last for hours.

Now the subject of  what wine to serve with your turkey dinner, and all the fiixin’s. It’s really the fixings that are not often considered when choosing wines to accompany a turkey, even though these are what really gives your mouth more different experiences. Think of the flavors in your stuffing, the gravy, sweet potato, etc. These are all flavors that really should be matched with your choices of wines.

Another plain fact is something I always give for an answer when asked “what wine should I serve with ___? My answer is always the same, what ever wine you enjoy drinking that tastes good to you with that meat, fish, or whatever. However, I will always add that certain wines bring out and change the way different foods will taste.

So, let’s start with the statement “white wine with white meat, red wine with red meat. This does not apply to serving wine with turkey.

Yes, white wines do pair well with the turkey, which no matter what you do, is a dry or dryer white meat. Whites that will “moisten the mouth” with every bite of breast (meat that is), are Pinot Gris, from King Estate Winery in Oregon,Riesling, Gewürztraminer and my personal favorite, a crisp New Zealand Sauvignon Blanc, such as a Kim Crawford. Also, a good Chardonnay from California such as LaCrema could also work fine with your meal plan.

However, serving red wine makes perfect sense on your palate as well as to accompany the associated flavors on your Thanksgiving table. Reds that offer ripe berry flavors and subtle smoothness, with a hint of white pepper, like a bottle of Willamette Valley Vineyards ’09 Estate Pinot Noir, or maybe a bottle of “Old Vine Zinfandel” from St Francis Winery in Sonoma, CA.

Now everyone fears the sound coming from the kitchen (or maybe not), of “Did everybody save room for dessert?” Whatever the choices are, think a bottle or two of “Ice wine” or a “Late Harvest Riesling” to top off a fantastic Thanksgiving meal. And if there is any chocolate on the desert menu, well, it’s a given that a great Port will bring smiles to some faces. If you can get your hands on a bottle of St. Francis new 10 year Tawny Port, you will have a happy room.

Finally let me just say that having choices is always the best plan for any function, large or small. As everyone has an opinion  we all have different tastes too. So if your budget allows, have a variety to offer, and don’t run out.

Have a Happy Thanksgiving, and cheers to you all.

Gary

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Cialis..The new cure for the hangover !

Posted on November 20, 2012 by storiesbygary

“Did I have fun last night?” I don’t feel so good !

As we near the holiday season, and the chance that at the office holiday party, a neighbors house, or even more dreaded, your own party, you might have the unfortunate opportunity, to get wasted. Most of will say that just doesn’t happen to us, “never has”, but in truth, it has. Things can sneak up on us, like the young lady that says “hey ! anybody want to do body shots?”, and next thing you know, there you are.

We tend to forget the last time this happened when we all but tore the porcelain god out of the floor as we wretched and tried to keep the bag of ice on our throbbing head. We all have paid the enormous price of the dreaded hangover, and always profess that we will never subject our body to another. Right!

This badly needed article can be a lifesaver in times of massive trauma, and with some knowledge can actually help you prepare for the next hangover, or keep you from having one. There are precautions that will help, some that you have probably heard before. The trouble with many of us is that we can’t or don’t always have the ability to forecast a hangover, or we attend a party with the intent not to drink at all, but do.

Unless you have lived under a rock your entire life, you have heard that you should always eat before consuming any kind of alcohol. Food in your stomach will help absorb the alcohol and you will be less likely to have a serious hangover. Just like preparing for a long distance run, a plate of pasta and or bread will help prevent that morning of hell. The next advice is also of scientific discovery, and many drinkers swear by it, water. Putting alcohol on your skin will dehydrate it and dry it out. It will do the same thing to your insides, it will dehydrate you, and that is where the headache comes from that makes it impossible to pick your head up from the floor in the morning. The best method is for every glass of wine you drink, down a glass of water right after it. Chances are your morning after will make you a believer.

So you arrive at the social function, unprepared for the night of multiple bottles of wine being opened. Finding some food and water is usually never a problem, so you now have that going for you. Next it’s necessary to know about wines and their effect on different people, and which ones will be more apt to affect you tomorrow.  Different people are affected differently by different wines. Red wines seem to have a greater “headache rating” than do most whites and that is because of a chemical called “congeners”. These congeners are actually a byproduct of the fermentation process. There are also people sensitive to sulfites which they seem to eliminate when drinking organic wines that don’t use sulfites.

Well, you didn’t plan on drinking that much wine, but you did. You barely make it into the house (from the Taxi of course), and upstairs to the master bedroom where you realize you are in trouble again tonight, as well as in the morning. What do you do to prevent the end of the world in the morning?

The first thing that you should do is drink plenty of water before going to bed to help re- hydrate your body. You also may want to take aspirin, ibuprofen or acetaminophen with that water, and again in the morning as soon as you wake up, or try to. You usually can at least get one eye partially open to find the pill container and glass of water on your night strand. Of course, raising your head off the pillow enough to drink the water can be a challenge. Please be aware that prescription pain meds as well as over the counter drugs aren’t always suggested and can cause more problems than good, and never take Tylenol.  Maybe next time you visit you MD, ask.

The Cure

The plain horrible truth is there isn’t any cure for a hangover. If there is any “magic” answer, the only one guaranteed is to avoid drinking alcohol, and you will avoid the hangover. You can lessen the affects by doing what was suggested previously in this article. You can also limit the amount of wine you consume, or stay away from red wine if you know that it is a problem for you. Another not scientific approach and one used when drinking hard liquor is to only drink the best of the best. Most wine indulgers find that they have less morning after problems when they drink really good and expensive wines, however maybe that’s because they open less bottles?

Some do’s and don’ts that you should pay attention to. Try to avoid drinking coffee, which we have always heard is the thing to do to “wake you up”. Caffeine is a diuretic and will compound the effects of the alcohol, and probably intensify your headache in the morning. Try eating a banana, as it will assist in the processing of the alcohol as well as ad potassium to replace what you have lost drinking. Along the same lines as drinking plenty of water, try drinking a sports drink containing electrolytes.  And most importantly for those suffering from a hangover, stay in bed and get as much sleep as you can. Your body has been put through a wringer and will require some kindness.

Two more things to always avoid, is anything with a label stating it is “guaranteed to cure a hangover”, or one that says it will “prevent a hangover”. Another is any suggestion from a “friend” that all you need is the “Hair of the Dog”! Big mistake there my friend. Although it may seem to make you feel better, all it really is doing is prolonging the inevitable headache or even intensifying it. Luckily, most people who find themselves in this situation, are on the bathroom floor, and will be unable to make it to the wine cellar for another bottle of wine. In fact, the very thought of it will probably cause a violent reaction.

One last “cure” for the hangover that although not proven scientifically, is one that I would never say don’t try, is sex. Yes, the cure for many other ailments has been suggested by some as the ultimate cure. As stated by Joris C. Verster, PhD from Utrecht University in the Netherlands, “There is no research that shows that sex will make a hangover go away, but maybe it will make the time go faster”. In hindsight, maybe the cure for the wine hangover is Cialis?

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Putting the Kiwi in an American Wine

Posted on November 19, 2012 by storiesbygary

One of my most “Unforgettable Characters” , Ray Walsh of Capitello Wineries

Ray Walsh, speaking at this years International Pinot Noir Conference in McMinnville, Oregon

Ray Walsh grew up in Auckland, New Zealand and brags about the fact that his only exposure to vineyards was picking up his father’s spent ammo, and occasionally scaring away birds with shotguns. It wasn’t until Ray was in his early twenties that he worked at his first vineyard in the Moselle River Valley in Europe. Ray fell in love with “the grape” there and returned to New Zealand to work on his degree in Enology. Ray worked at winemaking in New Zealand at Coopers Creek Vineyard and Villa Maria, and then decided it was time to move, and set his sights on the U.S.

When Ray heard about a new state of the art wine facility that was opening in Oregon, with all the equipment he wished he had in New Zealand. In very short order Ray made the move and became Cellar Master for the King Estate Winery in Oregon, and becoming Winemaker in 1999. Gaining experience, recognition as well as additional responsibilities at the King Estate Winery, Ray discovered that he was so engulfed in his work that his relationship with his family was suffering. While vacationing back home in New Zealand, Ray took a good look at his life and decided it was time for another change, back to a simple life, but keeping with his love of winemaking.

Returning to Oregon and with his son at his side has created Capitello Wines in Eugene Oregon. Over the years Ray Walsh developed his skills as a winemaker, using advanced technology to produce wines that in many cases are unmatched. Some of the techniques he uses are viewed by others in the industry as “play” and that they distort the natural flavor of the wine. To that Ray points out that some of the science he first brought to his winemaking is now being used by large numbers of U.S. winemakers. One such technique of which Ray was the first to use, is a procedure called “de-alc-ing”, a method using reverse osmosis to remove alcohol levels of wine. In this method Ray was able to reduce alcohol levels of his Pinot Gris from 14.2 to 13.4, and the results were wonderful. He also believes in “fining” or removing certain clouding matter from his wines. He believes his methods actually add flavor to the wine he is producing, and has the vote of many who enjoy his wines, including myself.

Capitello Wines produces a Sparkling Brut, Pinot Gris, Riesling, Dolcini, as well as their Sauvignon Blanc and Pinot Noir, and I will sway this, they all produce a smile on my face, as I realize the expertise of this Winemaker. Ray Walsh is a master of his trade, who has learned how to enjoy the loves of his life, his family and his wines.

The glass of wine that most impressed me, and let me say was difficult to do against his other wines, all fantastic in their own, was his small volume “Succession Cuvee Pinot Noir”. For this spectacular Pinot Noir, Ray sourced his grapes from Mary’s Peak Vineyard and fermented them in a special “French Oak Tank”. The wine was then transferred to 50% new and 50% once used French oak barrels. These special oak barrels are from the Chitton Forrest, a small forest in the coolest area of Burgundy, France. What you get from age in these specific barrels is a tighter gain, elegant floral spice, and a finish of richness that produces perfect balance after aging for two years in them.

This 2008 Succession Cuvee Pinot Noir is an “Old Style” Pinot Noir, with aromas of raspberry and black cherry, earth tones and a floral finish. On your palate a delightful rush of the concentrated red fruit, with soft elegant tannin levels, and a lengthy smooth velvet finish that seems to go on forever.

As a final note, Capitello Wines now imports a New Zealand Marlborough Sauvignon Blanc, as well as a Pinot Noir from Rays homeland of New Zealand, both of which I tasted with Ray at the Wine Festival, and are now included in my own personal wine cellar.

 

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You $100 Bottle of wine is “tainted”, now what ?

Posted on November 18, 2012 by storiesbygary

As the Thanksgiving and other end of year holidays come upon us, more wine bottles will be popped and served, both at home as well as dining out in restaurants. That means the odds of perhaps buying or being served a tainted bottle can increase.

There is a reason why that “wine stewart” always pours a sample of wine for someone at your table to taste before serving. I’m certain that a very small percentage of wine drinkers out there have ever had to send or take a bottle back, or even know what to look for, and why a bottle can be bad. I’m hoping that this post can help you in the situation, if it ever happens to you.

There are a reasons that a wine “turns” and is not drinkable, with some the fault of the winery who bottled the wine, and sometimes it’s the fault of the person who cared for that bottle after it left its mother winery. In the above instance, a “corked” bottle is one where the cork was contaminated before being placed in the neck of that bottle. Organisms grow inside, and actually eat at the cork, which is why it broke up when you tried to open it.  With red wines, especially ones that have aged a while, you will know quickly that there is something wrong. That’s why when dining out, as well as in your home if you are serving properly, you or someone with knowledge, tastes the wine before it is served.  Keep in mind that smelling a cork is not going to tell you the wine is bad. Your swirl, sniff and taste, if you even get to the taste part will tell you.

A wine can turn bad because it has maderized, where it has been exposed to excessive heat while stored. Evident usually by the cork appearing to be pushed out a bit, and tasting heavy like a Madeira wine. Another possibility is that some residual yeast remained in the wine, and “re-fermented” in the bottle. Your fine red wine will pour with a fizz like a sparkling wine. And then there is a wine that has “oxidized” where somehow the wine has gotten exposed to oxygen. You won’t notice any odor coming from this wine, but rather should notice that the color is dull, especially with whites that may appear brownish. The taste is flat, lifeless with no excitement, with the exception of tasting like vinegar.

Perhaps you have either ordered a fine bottle of wine from wine list, or asked the restaurant Sommelier for a recommendation, and asked for a bottle. In most cases, when that bottle arrives, you are asked to inspect the bottle, its label, and if acceptable the bottle is opened for you. The cork is placed in front of you for examination, but really now, the proof is in the pudding, not the bowl, so let’s give it a swirl, sniff and taste. You immediately realize that one of the problems mentioned above is at hand here and the wine is bad. You inform the waiter or wine Stewart, and they will follow the protocol of the restaurant. They may offer to replace it with another bottle of this wine, or allow you to purchase a different bottle.

Another scenario could be the restaurant owner or wine “expert” would pour a glass and taste it themselves to confirm that it is truly tainted. In the few times that this has happened to me, I have never been questioned, and have always been treated with apologies and the owner and staff going out of their way to reverse the situation. You are the customer, and if you believe the wine is bad, then it is bad. One note of caution, and I am just saying for those not having years of experience and training, you must know what that particular wine should taste like, within reason. There are some wines that have very particular nose and flavor to them that might not be pleasant to some, but expected to others, and the wine is fine.

I will conclude by saying that the best case of avoiding this is a process that I don’t see much of here in the United States, probably because of greed for the wine. I’m talking about the European wine culture, especially in the finer restaurants of Italy and France, where the wine Stewart will decant your wine, and pour a generous taste for him (or herself).  It is their profession and their pleasure, for sure, to ensure that the expensive fine wine you purchased to accompany your dinner, is spectacular, and tainted in no way. Here in the U.S. I am sure that if a diner noticed an employee pouring and drinking from their expensive bottle of wine, serious things would happen, and not to pretty.

Remember, you did pay for that expensive bottle of wine.

Cheers and happy sippin !

Gary

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Bah Humbug ! Forget the holidays, Just drink wine !

Posted on November 17, 2012 by storiesbygary

So, the weekend is coming up, and Thanksgiving holiday is just around the corner. From the looks of things in town, we will just forget about Thanksgiving this year, and just concentrate on Christmas ! Isn’t that just sick ! Me personally, I’m just becoming a major scrooge, not really   looking forward to either holiday myself. Maybe it’s just because I have no children at home ? Maybe its because I’m so happy I don’t !

You may ask yourself what this has to do with wine ? Everything ! The holidays are excuses for everyone to buy and drink wine. If you are lucky enough to live where there is a winery or ten, then you are in luck. Why? because all wineries are open for the holidays, offering specials, snacks, and tastes of some of their most special wine vintages.

Also, lets face it, with relatives visiting for the holidays, a visit to local wineries is something to do, and a great way to cheer everyone up. If you don’t live in an area with a winery, which today is almost impossible, because it seems all of a sudden, every state is now “wine country”, there is always your local wine store or “wine connection bistro” where they serve tastings and bottles for consumption.

At the very last resort, you can always have your own “holiday tasting for family and friends, either providing wines to taste, or having everyone bring their favorite, maybe with a snack to pair with, and there you have it, another way to provide a fun atmosphere and jolly buzz.

So as I look out my window at approximately 20 wild turkeys on my front lawn, I’m thinking thoughts of having an event featuring lets say, “smoked wild turkey breast” ? Anyone interested ?

Cheers and happy planning

Gary

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Remember when things were simple “The Treehouse”

Posted on November 15, 2012 by storiesbygary

You have climbed your way to the very top, struggling at times to make it. What were they thinking when they made this journey, up to the heavens. The sights, colors, landscape surrounding the area have been spectacular , and even though at times you have felt that slight hesitation, maybe feed, you finally arrive at your destination. You climb up through that trap door in the floor, and enter the fantasy world of the treehouse you and your buddies built in the woods.

You have entered a world different than every day, than the world of everyone else. This world you and your buddies have created, a club, a fantasy, a private world where you shared with each other such wonderful things. Your memories may be of that first attempt at smoking, or should we say turning green and throwing up ? or maybe sharing a can of beer someone “borrowed” from their dads refrigerator. Whatever, you all enjoyed that club, and being on top of the world, where you could view your surrounding lands, and relax in its peace.

I recently experienced this very same feeling, all these years later, and I will not comment on how many that would be. While in Oregon’s Willamette Valley Wine Country visiting some of the greatest Pinot Noir producers in the U.SA., IMO of course, I found myself climbing higher and higher into the clouds. On winding roads, twists and turns, through breathtaking vineyard views, I finally arrived at the top, and there it was, the “tree house”.

So named by Vista Hills Vineyard, Dayton, Oregon, and their winery located at the end of NE Hilltop Lane. When you arrive and exit your vehicle, the crisp clean air engulfs your senses, the quiet, maybe the sound of birds or was that a distant coyote ? As you enter the doors of this beautiful wine center and tasting room, you find yourself in a big open ceiling room, with windows everywhere, and the views are incredible.

As you mosey up to the bar, you watch as your first taste of maybe the Treehouse Pinot Gris splashes into your glass, the aroma of apple and tropical fruit fills your senses as you bring it to your lips. Then you notice the outside deck, and decide to head out there to enjoy your tasting while viewing the lands below.

On the deck, you are taken back to those childhood memories, as you find yourself in your own little world, high up in the sky, where piece and quiet, and fresh air, and yes, friends join you.

I found myself doing just this, although on my third tasting, I was enjoying a glass of the Vista Hills 2010 Skyraider Reserve Pinot Noir, which I might say is a really big Pinot, with a finish that last as long as I gazed afar.

So is you find yourself in Oregon Wine Regions, may I suggest searching out the smaller, maybe less known wineries, that offer you more than a taste of their wines, but in fact, your own “Most Excellent Adventure”.

The Vista Hills Winery “Tree House Tasting Room”

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Have you attended an Oregon Seafood & Wine Event ?

Posted on November 13, 2012 by storiesbygary

With Thanksgiving in a week, and the Christmas holidays around the corner, my mind is wandering to the new year, and which of the many major wine events I will choose to attend this year. I always try to attend at least one or two new ones, and rotate between some of my favorites.

This year the one that I attended for the 1st time, was the IPNC12, which translates into the International Pinot Noir Conference held in McMinnville Oregon each year. An awesome wine event, with worldwide attendance by winery owners from Europe, Australia, South America, etc. here with their premium wines. Believe me, I will be attending this event yearly till the day I die.

Now there are two Seafood & Wine events I attend in the Pacific Northwest at least every other year. The Newport Seafood and Wine Festival

View of Newport Bridge, and of course, Rogue Ale

held February 21-24th here in Oregon, and the Astoria Seafood and Wine Festival, April 26-28th. Both of these events are a lot of fun, with opportunities to taste an enormous amount of wines, and enjoy some great fresh seafood , especially my favorite, crab !

No each of these festivals are alike, and not. The Astoria event is is what I would call more town organized, with school busses bringing attendees in from specific places all over town. It is pretty much a fun experience, and the April weather is not really so bad. Now when it comes to the Newport festival, things can be and usually are very different. First of all, in February the weather can be downright chilly, or just plain cold. A couple years ago when I didn’t attend, I found out from various wineries that attended, that they had quite some time keeping reds at a close to proper temp, and their spit buckets actually froze !

Astoria Wine and Seafood Festival

Another factor that can be, and usually is at the Newport event, is the amount of college folks in attendance. Now I am extremely thrilled to see the younger generations sipping on fine wines, and acquiring a taste for something other than micro-brew. However, keep in mind that colleges are actually bussing in students for this event. You probably get what I am saying when I say that highlights for this event are hearing a glass hit the floor ?

At both events there is an ever present display of the local police force, in some cases mobile units parked nearby. It goes without saying that designated drivers, public transportation, or foot traffic is the term of the day for these two events.

Don’t get me wrong, both are an experience you just need to have, just be careful, and go knowing that it will be shoulder to shoulder, and noisy. These events are not for the serious wine sipper who wants to relax, enjoy his pour while talking to the vintner or staff, in the proper environment.If that is you, then I suggest being there early before the crowds, and studying which wineries booths you wish to attend ahead of time. Then when you walk in the door, beeline to them.

Remember, these are made to be fun events, and they are, as long as you know what you are getting in to.

Clink Clink !

Gary

 

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