Here
are articles that go beyond the basics, giving you
in depth info about the science and art of wine appreciation
and evaluation. Written by experts,
these articles will give you the knowledge you need to deeply
understand Northwest wines.
Understanding "Balance" in
Wine
Acid-Tannin-Fruit
by Peter Bell
Balance is a concept that on the surface seems very simple, but
that turns out to be quite challenging. It is important to
have some familiarity with what balance entails if you are
to become a good wine taster.
Tasting Wine- A Sensory User's Manual
by Jim LaMar
Here is a detailed presentation of the science and methodology
of wine tasting. Not for the casual reader, this article provides
a clear explanation of the four elements of taste and the methodology
of professional wine tasting. If you want to taste the way the
experts do, this article will get you started.
How
to Read a Wine Label
by Jim LaMar
There are collectors of wine labels who don't consume wine and
consumers of wine who base their purchases entirely on the appeal
of the labels. Understanding wine labels can be difficult and
intimidating for the consumer who is primarily interested in
the taste of the contents. Knowing what information labels are
permitted to and are required to provide can help.
Global
Warming and Oregon's Wine Crop
2002 vintage- fluke or trend?
By Harry Pederson-Nedry, Chehalem Winery
I wouldn’t suggest there is possibly (shh!) global
climate change at work—we wouldn’t think of
disagreeing with our government lest it be seen as a breach
of homeland security or as threatening to industries and
economies invested in generating greenhouse emissions,
like the automotive and oil industries. We, the technologically
most advanced country led by scientific wizards, wouldn’t
ignore irrefutable data from multiple sources, refuse to
sign Kyoto accords, be so arrogant as to think concerns
and rules don’t apply to us just because we’re
the biggest user and polluter, or just because of politics
and the inconvenience it might cause our businesses—we
wouldn’t, would we?
Aging Wine
by Harry Pederson-Nedry
Chehalem Winery
In great vintages, varietals from a cool climate
age the best. This is not to say they stay the same.
It is to say the quality improves or maintains despite
the changes they naturally undergo. To expect a luscious,
full-fruited, bright young wine to maintain those characteristics
over twenty years is unrealistic. In great wines brightness
and fruit do subside, but are replaced by additional
complexities and flavors that depend less on the fruit
aspect and more on floral, spice, forest and earth aspects.
Cool
Climate Viticulture and Global Warming
by Harry Peterson-Nedry
It's not a question of IF or
even WHEN, since it has already begun, it's a question
of HOW BAD IT WILL BE! No one doubts that we are warming
due to the greenhouse effect and greater solar intensity
from ozone depletion— just consider
anecdotal examples such as the loss of glacier mass sufficient
to unearth long-buried animals and humans, the reduction
over the last century of frost days in October in Germany
from 6 to fewer than one, or the statistically undeniable
high temperature records over the last two decades on all
continents.
Trellising
the Vineyard- Unsung Aspect of Wine
by Cole Danehower
Most wine drinkers never
think about how the grapes that made their wine hang
on the vine. Yet every winemaker worries intensely
about the details of how to best trellis their vineyard
vines in order to get the optimum ripeness for their
grapes. Grape vine trellising is, for us consumers,
an unsung yet vital component of what we finally taste
in t
About Sparkling Wine
by Jim LaMar
The traditional way of making sparkling wine begins with the grape harvest,
which is always early in the season, compared to the picking of still wines.
Picking when sugars are relatively low keeps the alcohol low, since secondary
fermentation will boost it later. Also, the youthful acids help to preserve
the wine over the long course of its development.
How & Why
Pinot noir Ages
by Lisa Shara Hall
So why drink an older Pinot? Of course,
it is all a matter of preference. In broad generalities,
some people--notably New
World palates--prefer the fruity brighter flavors of a young
wine. The British in particular are known for enjoying all
wines with age and more complex, less fruit flavors. More....
About
Pinot noir
by Jim LaMar
Pinot Noir is one of the oldest grape varieties
to be cultivated for the purpose of making wine. Ancient Romans knew this grape
as Helvenacia Minor and vinified
it as early as the first century AD. The reputation that gets pinot noir so
much attention, however, is owed to the wines of Burgundy (Bourgogne), France.
For most of wine history, this two-mile-wide, thirty-mile-long stretch of hills,
called the Côte d'Or ("Slope of Gold"), is the only region
to achieve consistent success from the pinot noir vine.
Oregon
Pinot noir Flavor Descriptors Chart
from UC Davis
Here is a chart used at the UC Davis Dept of Enology and Viticulture to train
students to describe the aromas and flavors of Pinot noir. if you
maintain a notebook of tasting notes, this is a useful chart to have on hand
when attempting to capture
the particular characteristics of an Oregon Pinot noir
in words.
A
History of Oregon Wine
by Lisa Shara Hall
Exerpted from her book
Oregon’s wine history dates back to the early
settlement of the state in the mid-nineteenth century. Accounts of grape
growing activity in Oregon coincide with early winemaking
in California, each following their annexation to the United States.
However, grape growing in California dates back even earlier
to 1779 when Franciscan missionaries planted the very first
vines.
Columbia
Cascades Region Report
by Jean Yates
According to those in the know, great wines are
coming out of a new wine region, the "Columbia Cascades". Publications including Wine Press NW and
Wine Spectator have given 90+ and "Outstanding"
scores to wines from
the region.
Italian Varietals
Thrive in Pacific Northwest
by Lisa Shara Hall
Oregon and Washington both started with classic
French varieties, as France was the "motherland" of classic wine.
In the early days, experimentation with new varieties was not common. But as
a winegrowing region evolves--especially
one not clad in history, tradition, and complex appellation laws--winemakers
feel more secure, and increasingly are asking the question, what else could
grow well here?
Cataclysm,
Light, & Passion
How Washington Came to Produce Some of the World's Greatest Wines
by Tim Seury, Washington State University
The geologic features of Washington State, and the way they effect the soil
and climate of Washington's vineyards, are a fascinating story. We at Avalon
are so pleased to offer you this intriguing tale of floods and glaciers and
the results of eons of change. .....Jean
International Pinot Noir Celebration
A Photo Journal
by Jean Yates, Avalon owner
Seafood
and Northwest Wine
Recipes from Alaska's Seafood Council with suggested NW wine pairings
"Mushrooms
and Oregon Pinot Noir: A Kiss of Culinary Perfection"
by Christina Kelly
Recipes to Serve with NW Wines
Bananas Foster, Caesar Salad, lots more!
Focus
on Syrah
Nw Wineries producing this spicy wine
to high aclaim
Shea Vineyard in Depth
by Cole Danehower
Shea Vineyard name has become
one of the most prestigious labels in Oregon, placing it
squarely among the elite terroirs of
New World Pinot noir. “We’re working with people
who are pushing the envelope,” says owner Dick Shea, “discovering
new things every vintage to make their wine better. You
have to
constantly be on top of things—you can never rest
on your laurels.”
Quail Run Vineyard
Don and Traute Moore own one of the most important Southern
Oregon vineyards, producing grapes for Oregon and Washington
wineries.
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