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Pour Me a Watercolor

Grochau Cellars
Etheric Wine Workshop
Willamette Valley Skin Contact Pinot Gris 2019
Sustainable, hand-harvested, locally sourced grapes, native yeasts, unfined, unfiltered, minimal intervention, and Chill AF
Amity, Oregon
Winemaker: John Grochau

It’s shining dark orange ruby tinged that reminds me of a favorite rose from my childhood. Pour me a watercolor in a glass and breathing in roses lightly coated in vanilla, strawberries, blood orange and its peel. That orange appears again in the first sip along with strawberries, blackberries, watermelon, smoke, granite, lemon zest, and a smidge of a Nilla wafer. Also a tiny bitter bite like sour grass. Now that is a good thing. Sour grass is a weed that tastes like a combo of sweet grass and bitter that I chewed as a kid, generally when I was sent to the outfield in softball where the lawnmower didn’t always venture.

Pairs with Cheez-It’s: surprisingly really good. I seriously thought it was going to be awful. It’s even more juicy

From cycling for a French racing team, to 14 years in Oregon’s restaurant/sommelier realm, and learning the ropes of the wine industry, John Grochau keeps ever evolving. Now a waaaay established winemaker, he is constantly furthering his craft by sticking with minimal intervention, letting nature choose the rhythm of the vines, knowing when it’s time to have his sourced grapes harvested, and going by his philosophy (which I love) “Don’t screw it up. Resist the urge to do too much.” From all I’ve heard Grochau Cellars is also into giving back to the community. In April 2020, they paired up with Vincent Wine Company for virtual tastings and Sip Packs to give a percentage back to well deserving charities. Even now, Grochau has “Up Rising Sparkling” that donates to the ACLU of Oregon and the Virginia Garcia Memorial Health Center. That’s a lot of good karma.

@docwineshop @docwinebar @grochau_cellars @cheezits #pairswithcheezits  #wine #vino #vin #rosé #葡萄酒 #ワイン #cheezit #organic @worldbyglass #wineinfluencer #winestagram #WillametteValley #Oregon #skincontact #pinotgris #goodkarma #karma

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Pick From the Best

Flat Brim Wines
Not Basic 2020
50% Picpoul, 50% Roussanne
Columbia Valley, Portland, Oregon
Sustainably sourced grapes, and indigenous yeasts
Winemakers and owners: Ian & Becky Atkins

Hazy orange and deep golden streaked sunset, almost copper. Breathing in a delightful citrus blend of lemon, orange, tangerine, with a smidge of clove, coconut, a little fresh cut grass, and some wet granite. There’s a bit if Vanilla that plays hide and seek, and very light oak as it breathes…poof gone. Sipping and here comes orange, pineapple, shake that salt, and tangy tart sparks. Then all of a sudden there’s a touch of Kirby cucumbers,  and some white pepper. I know it’s neutral oak, but there’s a little vanilla of it hanging out in the background with a smoky ember. It’s like a fresh fun playground in my mouth.

Pairs with Cheez-It’s: makes it even more smooth and even a little creamy

This is my third Flat Brim wine, and each has been so unique and all delicious. I guess it’s due to them being an urban winery and able to source the best grapes from growers they trust and know are sustainable (some are also organic and others biodynamic). Having such a beautiful diverse painter’s palette to work with has to be an amazing opportunity, and this bottle is a great expression of their creativity. One more thing to add, “Not Basic 2020” is a wine that can win over your beer loving friend that consistently says NO to wine. Give ‘em a little nudge and once they try, they’ll be sold.

@vinewinenyc @flatbrimwines @cheezits #pairswithcheezits #wine #vinho #vino #vin #beer #worldbyglass #cheezit #vinewinenyc #Portland #Oregon #葡萄酒 #ワイン #wineinfluencer #organic #Picpoul #Roussanne #ColumbiaValley #flatbrimwines

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Magical Blending

Swick Wines
Only Zuul
American Red Wine 2020
Bring It.
50% Pinot Gris, 50% Gewurztraminer
Columbia Valley, AVA Willamette Valley AVA
Oregon/Washington blend
Organic & practicing organic, unfined, unfiltered, the two vineyards are hand harvested same day, fermented separately
Bottled & produced Newborn, OR
Winemaker: Joe Swick

A hazy watermelon juice mixed with blood orange color. First out of the gates and into my nose is blood orange and then the rest start flying…salt, smoke, watermelon, smooth cherries along with cherry twizzlers. There’s also a drop of lemon, honeysuckles, a whole flower basket and a little white pepper. Whew that was a lot, and now for the taste. It’s all of the scents with a larger squeeze of lemon and lime and some dried apricots. The smoke and salt are sooooo good, and a little herbal in the smoke. Maybe sage. Maybe sumac? Maybe both? And a teeny pinch of earth.

Pairs with Cheez-It’s: Oof it’s Orangina which I like, but I prefer Swick solo.

Oh Joe, your wines are just divine! How do you keep coming up with more and more ways for me to love your bottles even more. Here’s another “Bring It.” mix. Fab, fab, fab! I feel like I’m spinning a globe trying to sort all the places these tastes come from but when it comes down to it, it is that Oregon/Washington feel, or should I say that Joe Swick thumbprint. Keep weaving your magic!

@docwineshop @docwinebarny @swickwines @cheezits #pairswithcheezits #wine #cheezit #redwine @worldbyglass #needmorewine #organic #winestagram #instawine #oregon #washington #FBIB #PinotGris #Gewurztraminer #joeswick

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Devotion to Pure Tradition

Illahe Vineyards
Estate Grüner Veltliner 2019
Willamette Valley
Sustainable, hand harvested, mature plants are dry farmed, family owned, certified salmon safe, and horse-powered vineyards
Dallas, OR
Owners, growers and pioneers: Lowell and Pauline Ford; Winemaker, owner and president: Brad Ford

Shimmering light gold. Super inviting scents of honey, crisp apple, a smidge of light allspice (light but pie worthy), firm pears, slate, and a whiff of cedar. Flavors like a pear apple pie with a honey graham crackers crust, some gooseberries, a smidge of a fresh green garden shoot, and pinch of white pepper. It’s a light and dancing and just darn good.

Pairs with Cheez-It’s: well, it just stays refreshing and delicious

This truly is a full on family affair that started with an immigration from Russia to Canada and then finally Oregon. They strive to make handcrafted wines with great respect to the land, the water (and salmon) and tradition. Some of the wines don’t even have any electricity used during their creation. The majestic Percheron horses, Doc and Bea (now in retirement), deliver the grapes from the vineyard and mow between the vines. In the case of their 1899 Pinot Noir project, there’s even more. Brad had visited France and wanted to embrace the traditional ways, so he got the horses, made the harvest and winemaking all by hand and foot, including the bottling process. Yes even putting the wine in the casks and bottling, by sorting out a bicycle powered pump. Please watch the video. Then when it comes time for it to go to the distributor, it gets loaded on a mule driven stagecoach, then into canoes on the Independence River (3 day trek) and then the last 11 miles are on bicycle. That’s romantic devotion to pure tradition.

@docwineshop @docwinebarny @illahevineyards @cheezits #wine #vin #vino #cheezit @worldbyglass #worldbyglass #needmorewine #pairswithcheezits #GrünerVeltliner #GrunerVeltliner #pinotnoir #sustainable #biodynamic #WillametteValley #Oregon #Percheron

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Follow that Golden Brick Road

Ovum Wines
Old Love 2019
Organic, sustainable farming, biodynamic, and indigenous yeasts
Mostly riesling, but there’s others too from 5 vineyards (Willamette, Eola-Amity, Columbia Gorge, Southern OR)
Newborn, Oregon
Owners and winemakers: Ksenija and John House

Light golden with almost green hints and looks so refreshing. First whiff is salt, orange and orange blossoms, honeysuckle, a little cardamon and warm sugar cookies. Such pretty scents! So here comes the sip. There’s pears, mango, pineapple, yellow cherries, honeysuckles, and that wonderful saltiness. It’s decadent, rich, and delicate at the same time, and so damn delicious!

Pairs with Cheez-It’s: perfectly yummy!

Ksenija and John House are truly giving a lot of love to “Old Love”. Working in the vein of Austrian monks from the 1800s, in today’s world shows you’re wanting the fruit and the land to be the stars. It’s a heck of a lot of work too. Pick the best from the 5 vineyards, soak on skins, press in stainless tank, let the natural fermentation begin! We’re not anywhere near done because then you take 35% into an amphora, Austrian cask, cement egg and neutral barrel. Now this has my head spinning a bit (and I’m getting this info from what they have written), because after following the moon cycle they blend everything back together again in the tank and then they do it 2 MORE TIMES! Well, their touch/magic is pretty impressive. As they say, “Drinking an OVUM wine should be like listening to AM Radio, in Stereo.” To me it’s more amplified than that. It makes me feel like I’ve been living in “The Wizard of Oz” when everything changes from B&W to color, and my whole world has a brighter outlook, and I’m booking it down that yellow brick road.

@vinewinenyc @ovumwines @cheezits #wine #winestagram #instawine #worldbyglass #needmorewine #pairswithcheezits #cheezit #sustainable #natural #wild #organic #riesling #Newborn #Oregon #Willamette #Eola-Amity #ColumbiaGorge #Southern #ovumwines #wizardofoz

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Fasten Your Seat Belt!

Swick Wines
Bring It
American Red Wine 2019
fbib
33% Pinot Noir, 17% Cabernet Sauvignon, 15% Malbec, 15% Graciano, 4% Syrah, 4% Nebbiolo, 4% Mourvèdre, 4% Grenache, 4% Cabernet Franc
Columbia Valley, AVA Willamette Valley AVA
Oregon/Washington blend. Fermented separately and blended. Whole Cluster ferments (except for Cab Sauv).
Organic & practicing organic
Bottled & produced Newborn, OR
Winemaker: Joe Swick

A lightly chilled shining ruby glass, and fasten your seat belts because you’re about to go on a ride through your senses. Fragrances of roses and natural funk to start leading into strawberries, smoke, salt, plums, tangy cherries, and the whole is dark/smooth and changing fast…vanilla pops up and funk fleeing but there’s still dark and some forest floor. A taste explosion! It’s lighter than smells, but still has weight. Here’s cherry, lots of multiple citrus zest, smoke, strawberries, raspberries, currants, gooseberries, a touch of the dark side (embrace it) and as it grows…blueberries and fun natural funk and bleeping vibrant.

Pairs with Cheez-It’s: smooths out the funk

Yes, it FBIB! This super drinkable Swick drops the mic. It’s smashable, mashable, and hard to put down. I’ve had a lot of Swicks, and they always leave me so happy. Maybe it’s because of, well in Joe’s own words: “Our philosophy is to make our wines as naked and raw as we possibly can while having them be fun and delicious.” Naked and raw…I like that! “Bring It” covers two states worth of grapes exclusively sourced from organic growers. It’s like you’re on a little road trip visiting all the vineyards in a single glass, and it’s all brought to you by Joe’s low intervention cellar. You don’t even need to worry about filling the car up, but you can always bring along snacks for the ride!

@docwineshop @docwinebarny @swickwines @swickjoe @cheezits #pairswithcheezits #wine #cheezit #redwine @worldbyglass #needmorewine #organic #winestagram #instawine #oregon #washington #FBIB #PinotNoir #CabernetSauvignon #Malbec #Graciano #Syrah #Nebbiolo #Mourvèdre #Grenache #CabernetFranc #joeswick

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Sometimes It Was Always Meant To Be

Pray Tell
Red Blend 2018
Willamette Valley, McMinnville, Oregon
Pinot Noir 60%, Gamay 40%
Organic and biodynamic
Winemakers: Tom Caruso and Jess Arnold

Shiny ruby glass with purple pops. Breathing in wondrous roses and spring meadow flowers. singed orange peel, cherries and full on ripe plums. First sip and smooth baby smooth. There’s plums, dried mission fig, tart and sweet cherries, something creamy….maybe a smidge of vanilla, cherry cola, and earthy goodness to give that oomph. I am so glad I waited till now to open. It’s such a special treat. As a child I would dream of a dark chocolate fudge, but now this is a much better prize than that.

Pairs with Cheez-It’s: richer…deeper…delicious

Sometimes life has its path already drawn out. Loving the story of Tom and Jess and how it all fell into place. According to their site, Tom was plunked into it as a kid due to his Philly winemaking Grandpa. So endearing that he still has their old equipment (small hand crank destemmer and basket press). He tried to leave it behind by book editing in NYC, but as it seems he got called back in and went to wine school and met the woman that would end up by his side today, Jess Arnold. She already had a lot of wine knowledge from CA and NY, and with both of their backgrounds and passing their exams, it was inevitable that they would head out to find their wine future. From what I’m reading they ended up back in CA and finally settling in Willamette Valley, where they now have Pray Tell, married life, and a pug. Sounds like a pretty sweet story of living the dream to me, and I wish them the best on their future vintages.

@vinewinenyc @praytellwines @cheezits #wine #winestagram #instawine #worldbyglass #needmorewine #pairswithcheezits #redwine #cheezit #organic #natural #biodynamic #gamay #McMinnville #Portland #Oregon

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There is Always Resilient Hope

Flat Brim Wines
Not Tragic
Pinot Noir Rosé 2020
Willamette Valley, Portland, Oregon
Sustainably sourced grapes
Winemakers and Owners: Ian and Becky Atkins

A glass of red/orange streaked sunrise. At first I thought buttery and that of all things turns into toffee then chewies (I’ve mentioned before). They’re not blondies, they’re brown sugar goodness that look like light beige brownies. After that there’s cherry/strawberry reduction, scratch of that orange peel, and yeah, smoky Twizzlers. Sipping and these babies have been smoked but in a good way…cherries, raspberries, strawberries, and Lady apples. There’s a creaminess, a little cloves, and a nice last ember.

Pairs with Cheez-It’s: I don’t even know how to put it other than everything becomes more. More smoke and sweeter, bolder fruit

You’re experiencing what happened on the west coast. The fires engulfed and destroyed lands, houses, and vineyards. Smoke drifted and traveled and touched many grapes, and out of tragedy came a blossom of hope. Yes, it was smoked but it grew, developed and was nurtured (and boy was this really thought out work) into this bottle. Ian and Becky Atkins took a great chance with these grapes, but as the old adage goes, “ when life gives you lemons, make lemonade.” Ok, so this is far better than lemonade. Last night after the first glass, I put in an order for a 2nd bottle, and that should say something. Honestly, I would love a case! Hopefully though, the west coast will not see the destruction and devastation again.

@vinewinenyc @flatbrimwines @coeurwineco @cheezits #wine #winestagram #instawine #worldbyglass #needmorewine #pairswithcheezits #cheezit #organic #natural #sustainable #pinotnoir #rose #Rosé #FlatBrim #WillametteValley #Portland #Oregon

 

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Ancestropetnoise

Maloof Wines
‘L’Eau Epicée’ 2019
Sparkling White
50% Riesling, 30% Gewürztraminer, 20% skin-contact Gewürztraminer
Willamette Valley, Forest Grove, Oregon
Minimal Intervention, native yeast, organic
Winemakers: Bee & Ross Maloof (wife & husband)

Hazy effervescent gold with a bit of that contact orange. Sniffing and there’s floral bursts which turn to orange blossoms, orange and Orangina, some salt, a spiciness like coriander, and possibly a little grass. Tasting and yep, it’s orange, tangerine, and Orangina. It’s fizzy, crisp, and dry with salt and blossoms again and a warm spice that’s a little peppery at the end

Pairs with Cheez-It’s: mmmm more crisp and vibrant and lemony

From what I’m reading about how the 2019, came about, I find it best to just quote Ross Maloof’s own words on David Bowler Wine’s site to get all the juicy details.

“From Ross: This one is a little bit of a doozy.  We pressed the riesling and the gewurz separately, to ferment in neutral oak. A little under half of the Gewurz was fermented in open bins on the skins until dry, then pressed off into barrels.  From there we essentially made still wine out of all of these lots.  When we pressed the riesling, we took a bunch of the must and put into 5gallon buckets and threw them in our chest freezer.  Just after the primary fermentation of the Riesling was through, we racked the wine(s) into tank.  From here, we thawed out a particular amount of the frozen must we held back at crush, threw it in the tank, stirred it all up real good, and bottled in the middle of the winter to lay down in tirage bins.  Come spring and boom, bubbles! We think this is most similar to an ancestral method, hence the back of the bottle stating “Ancestral?”  Since then, we’ve adopted a portmanteau of Champenoise, Ancestral, and Petnat… Ancestropetnoise.”

I think Ancestropetnoise is going to catch on!

@vinewinenyc @maloofwines @bowlerwine @cheezits #cheezit #wine #sparklingwine #champenoise #Ancestral #petnat #pétnat #organic @worldbyglass #worldbyglass #needmorewine #pairswithcheezits #Riesling #Gewürztraminer #WillametteValley #ForestGrove #Oregon #MaloofWines

 

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WINE MEMORIES 10.31.18

Swick
Ellaguru 2017
American Red Wine
Sustainable farmed
Melon de Bourgogne 50%, Counoise 50%
Newberg, OR
Label quote: “Bring It”
Winemaker: Joe Swick

These are old notes before I kept them on a regular basis so take them with a grain of salt. (Also add a laugh there since I love salt so much). It’s a deep raspberry haze. Breathing in salt, smoke, strawberries, raspberry, cherry and a toastiness or a bit of shroomy. Tastes exactly what I wrote for nose, but more smoky salt. Also this is pre Cheez-It’s so there you go.

From what I’m reading, Joe has a thing for Captain Beefheart, and is definitely seen on this wine’s label. Take a spin with this funky bold tune: Ella Guru

@vinewinenyc @swickwines @swickjoe #wine @worldbyglass #needmorewine #vinewinenyc #organic #swickwines #MelondeBourgogne #Counoise #oregon #CaptainBeefheart #EllaGuru