TONIGHT'S WINE: 2007 ELK COVE WILLAMETTE VALLEY PINOT GRIS
K: I don't know why, to me, this smells like fresh cut watermelon.
J: I get fresh cut pineapple.
K: And a little lemon peel.
J: So basically, fresh cut fruits.
K: Yes.
J: Easy. That was so easy. Watermelon, pineapple--fruity freshness. Done. Next?
FIRST SIP
K: I couldn't help it--i took a secret sip while you were getting the last customer a baguette. The scents from the glass were curling around my nose, and I just couldn't tell it no any longer.
J: I really wanted a honey flavor from it--I just anticipated something like that would come through--but it didn't. It's kind of viscous and rich...like lemon pudding.
K: Yeah! Tangy and zingy! I get that fleshy thickness in it, too. Like almost ripe cantaloupe. I'm also picking up on white roses. They have a more delicate, softer scent.
J: I was just thinking a white flower of some sort. So if I ate white roses, this is what it would taste like? Don't white roses mean purity and innocence?
K: There's not much innocence to 13% a.b.v. Or, at least, you're innocent when you START drinking this wine. Where it goes after that is all on the drinker.
J: Let's talk about how this wine is a bit of an anomaly. The Willamette Valley was created when an ice dam ruptured several times and caused massive flooding shortly after the last ice age. Therefore, the floods brought volcanic and glacial soil full of minerals--on that knowledge alone, i would assume there would be some sort of minerality to the wine--but no.
K: Also, the wine resembles more the style of Italian Pinot Grigio (which is a pale, acidic, zingy wine), versus a traditional Oregon Pinot Gris (which is golden in comparison, and has flavors and scents of apples, pears, and melon). This wine does have melon flavors, but the color is so pale it's almost clear. But so lush and tingly.
J: I like that the Willamette Valley has only become a notable wine region in the past 30 years. For such a highly regarded region for Pinot Noir, it seems like it should have been established for longer. I mean, they are notable for producing Willamette Hops for craft beer--and just for further geek knowledge--the valley produces most of the grass seed and Christmas trees that the rest of the country uses.
K: I love geek knowledge. I also love that the Pinot Gris grape is the evil twin of Pinot Noir. Apparently they have similar DNA, but the color difference is due to a genetic mutation. Though technically a white grape, Pinot Gris is actually grey (gris = grey in French).
J: Have we passed off enough random trivia for now?
K: Okay, but since we're about to talk about food I have one more bit of info. A notable gent by the name of David Lett was the first person to plant Pinot Gris in Oregon. Thinking he could make a delicate grape more likable, he grafted Riesling rootstock to Pinot Gris, and then sold the resulting wine to salmon fishermen marketing it as a good pairing for seafood. Brilliant.
J: Not just seafood, but it's gone pretty well with this tomato-herb bread that you made. Sometimes the snack we have with the wine doesn't go so well. But it's nice with the bread and olive oil. Deeelish.
K: Thanks. Though we get all these fruity flavors, I don't think it would go well with dessert, it's too acidic. Considering there is melon to it, it would be nice with prosciutto wrapped melon. The saltiness would be a great contrast.
J: And salty cheese. Parmesan. Manchego. Zamarano. Just salty foods in general. Kettle cooked potato chips.
K: I like that. Wine and potato chips actually go well together--but it's mostly white wine, and really good potato chips. We used to have these red skinned potato chips here, and they would be killer with this wine. It would also go with normal white wine pairings, like if you roasted a brined chicken or turkey.
J: This is a decently priced wine, about $15. Another good pick for tonight's blog. If you're indecisive about what you're going to eat, but you want a tasty, amiable wine--go with this one.
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