Cathedral Ridge Winery: Visit the Home of Bold Oregon Red Wines

Posted on by caitlin

Spring has sprung, which means there is no better time to visit Oregon wine country. Vines are awakening after dormancy, their green foliage is beginning to line hillside trellises, and bud break is just around the corner.

Rows of vines leading to a view of Mt Hood
The Hood River wine region features stunning views of vineyards and, of course, Mt. Hood.

For me, among my first stops on a spring wine country tour would be to the Columbia Gorge AVA, home to the award-winning Cathedral Ridge Winery.

The Columbia Gorge, located in northern Oregon, features a wide variety of microclimates, allowing everything from Pinot Noir to Zinfindel to grow successfully. Variety is the name of the game in the Columbia Gorge!

Wine bottles with medals draped around them.
Some of the many award-winning wines that Cathedral Ridge Winery has to offer. Photo curtesy of Cathedral Ridge Winery.

Cathedral Ridge boasts itself as the home of big, bold Oregon red wines.

For those familiar with the Willamette Valley, most notable for world-class Pinot Noir and Chardonnay, the presence of ‘big and bold Oregon reds’ in the state may come as a surprise.

Along the 40-mile stretch of the Columbia Gorge, changes in elevation, temperature, and rainfall create microclimates that mimic France’s most notable wine regions: Bordeaux, Burgundy, the Rhone and the Rhine. Thick-skinned and slow-ripening grapes such as Cabernet Sauvignon and Petit Verdot grow well in the warmer regions of the Columbia Gorge, while thin-skinned, delicate grapes such as Pinot Noir grow well at higher elevations with cloud cover to protect from sunburn.

Map of the Columbia River Gorge
This map, courtesy of Gorge Wine, depicts the 40-mile stretch of the Columbia Gorge. Vines from the Gorge Wine Region are grown in both Oregon (on the south side of the gorge) and Washington (on the north side of the Gorge). The Columbia River is the border between the two states. You can find Cathedral Ridge Winery in Hood River, Oregon.

Cathedral Ridge sources grapes from all of these microclimates, offering more than 30 wines to appeal to every palate as a result. White wine lovers will find the flagship Chardonnay, Pinot Gris, and Riesling on the menu. Red wine lovers will find an abundance of options for sample, including Grenache, Zinfindel, Syrah, Cabernet Franc, and even a single-varietal estate Mourvedre.

Bottles of Cathedral Ridge wine.
This is just a small sample of the wines that Cathedral Ridge has to offer!

I would describe Cathedral Ridge wines as the perfect food-pairing wines.

No matter the bottle, you’ll find the wine to be approachable, balanced, and food-friendly. Pair the Cathedral Ridge Cabernet Sauvignon with a reverse-seared ribeye, the Syrah Reserve with Manchego cheese and pâté, or the Winemaker’s Reserve Cuvée Supérieur (my personal favorite) with an elegant herb roast chicken and root vegetables.

As you plan a spring or summer getaway, don’t lose sight of the Columbia Gorge AVA or Cathedral Ridge Winery.

The Columbia Gorge feels quainter and more down-to-earth than some of the flashier wine country destinations on the West Coast. Chances are you may get to meet a winemaker or owner in a tasting room during your visit!

Robb Bell, owner of Cathedral Ridge Winery.
I had the opportunity to meet Robb Bell and his wife (right), owners of Cathedral Ridge Winery, on a recent visit to the Hood River wine region. It was a privilege to learn about the history and philosophy of the winery from Robb himself!

If you want a sneak peak of what Cathedral Ridge has to offer, check out their online virtual tour. Aside from their Hood River location in the Columbia Gorge AVA, you can also taste Cathedral Ridge wines further south in the Willamette Valley at either the Carlton or Dundee tasting room.

Screenshot of virtual tour
Click this image to jump to a virtual tour of Cathedral Ridge Winery’s Hood River location!

If you happen to be in the area during the Easter weekend, don’t miss the adult-only Easter egg hunt at the winery. (Is there wine inside those little eggs?!) You may even have a chance to sample some of the 8 new releases coming this spring.

If you want to see what wines Cathedral Ridge Winery has to offer, click here for their current selection. Cheers!

Dog-Friendly Wineries in Livermore Wine Country

Posted on by caitlin

For the dog paw-rents of the world, there’s nothing better than finding a new restaurant, winery, or brewery where your furry family member can indulge with you. The Livermore Valley in Northern California is home to several wineries that are pup-friendly and have delicious wines!

Caitlin, Tucker, and Oakley posing for a photo at a winery.
Family outings to the vineyards are our favorite! Oakley the goldendoodle certainly approves as well.

The Livermore Valley is a lesser-known wine region in California, but that doesn’t mean the quality of the wines is any less. Vineyard plantings date back to the 1840’s, with Wente and Concannon Vineyards serving as two pioneers of the region. Situated just 30-miles east of San Francisco, the Livermore Valley is now home to more than 50 wineries, 5,000 acres of vineyards, and dozens of wine varietals. There’s a wine for everyone in Livermore!

I’ve visited Livermore several times—it just so happens that my best friend lives there. When I visit, we love to explore up-and-coming wineries (sometimes with our pups in tow!). Some Livermore wineries are situated on acres of rolling vineyard hills, while others operate in urban settings closer to the city of Livermore. The vibe of Livermore wine country is casual and family-friendly, making it an ideal destination for a weekend afternoon jaunt. Your pup is sure to enjoy the adventure, too.

Bodie posing in the vines
Meet Bodie, Livermore local and vineyard-loving pup. Bodie and Oakley are best friends and love tagging along on wine tasting jaunts with their humans!
Oakley at a tasting room with some wine and cheese.
Wine tasting perks from a doodle’s perspective: “Sometimes the humans bring cheese and that means doggo treats for me!” -Oakley

If you happen to find yourself in the region on October 30th, be sure to check out the Wine & Wags pet adoption event.

This annual gathering features dozens of wineries and animal rescues who are partnering to help find homes for many deserving furry friends. Dogs are welcome to attend the wine country event with you, so long as they are leashed. You never know, your pup might just sniff out a fellow canine to add to your family!

Tickets for Wine & Wags can be purchased here. The ticket price includes entrance into participating wineries, at least two tastes at each winery, a commemorative Livermore Valley Wine Country glass, and special event activities. You’ll have nearly two dozen wineries and 14 pet rescues to choose from as you make your way through Livermore Valley wine country.

In case you can’t make it to Wine & Wags, I’ve detailed some of my favorite dog-friendly wineries in Livermore below. Be sure to save this post as reference for your next wine tasting trip to Livermore!

Omega Road Winery

Omega Road wines are produced by a father-daughter winemaking team, Ken and Alexandra Henkelmen. Their goal is to craft beautiful wines that bring people together. In 2020, Omega Road began pairing each of their wines with a charitable organization that is working toward making the world a better place. This is just one example of how the Henkelmens give back to the community that supports their winemaking endeavors.

Barrel and stools in the barrel room at Omega Road.
Wine tasting at Omega Road takes place in the barrel room! The artwork on the tables is stunning, and each one is different!
Bottle of Omega Road barbera with a glass.
It was a treat to taste the 2015 Barbera from Omega Road again after it had been resting in my wine fridge for a couple years.

When I visited Livermore a couple years ago, I picked up this bottle of Omega Road 2015 Barbera from Mendocino. This high-acid, light bodied wine is full of red fruit flavors (strawberry, tart red cherry, raspberry) and medium tannins. Like many of the great Italian varietals, this Barbera would make a perfect pasta wine!

Wood Family Vineyards

Wood Family Vineyards is one of my favorite Livermore wine tasting spots. This family-owned and operated winery is home to high quality wines and a welcoming, family-oriented atmosphere. The winemaker, Rhonda Wood, is also the founder of Wood Family Vineyards along with her husband. Believe it or not, her winemaking journey began with home-brewing beer! Fast forward a few years and Rhonda was making wine, planting vines, and purchasing the vineyard site that would eventually become Wood Family Vineyards.

Bottle of Wood Family Vineyards red wine with tilted glass.
Wood Family Vineyards is one of my favorite spots to visit in the Livermore Valley. The staff is so friendly and the wines are outstanding. This red blend was delicious, and their Cabernet Sauvignons never disappoint.

 

Rhonda crafts some wonderful, bold red wines as part of her repertoire, and the 2018 El Loco Rojo Red Wine is no exception. This Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot blend packs a punch with red and black fruit flavors alongside black pepper, green bell pepper, vanilla, and baking spice notes. This wine has a beautifully long finish, with the flavors of the wine lingering on the palate after each sip.

Darcie Kent Vineyards

Darcie Kent Vineyards is family-owned and operated by fifth generation winemakers and artists. Their history dates back to 1875, when Darcie’s great-great-grandfather moved to the United States to pursue a career in winemaking. Wine labels from their 1883 Missouri vineyard proudly showcased hand-painted wine labels made by the son of the winemaker. To this day, Darcie Kent wines feature Darcie’s own artwork on each label.

Pistachio Lane Gruner Veltliner label and glass of wine.
The artwork on this label features a raven munching on pistachios…how appropriate!

The 2020 Pistachio Lane Grüner Veltliner marks the “maiden vintage” for the Triska Crane Ridge Vineyard in the Livermore Valley. A champion of California-grown Grüner Veltliner for many years, Darcie’s 2020 vintage features pronounced aromas of citrus and tropical fruits. This light-bodied, flavorful wine would be an excellent pairing for some spicy Thai food or poke if you ask me!

Longevity Wines

Longevity Wines is an urban winery in Livermore Valley and is the third largest brand in the Valley. Phil Long and his late wife Debra founded the winery in 2008 with the intention of creating a more inclusive wine experience for consumers. Phil is currently the president of the Association of African American Vintners, an organization dedicated to raising awareness of diversity in the wine industry.

Longevity Wines offers a wide range of wines in their collections. Pictured here are: the 2020 Debra’s Cuvée Rosé of Pinot Noir, the 2019 Chardonnay, the Vintner Select 2017 Grenache, and the 2018 Cabernet Sauvignon. Some Longevity bottles feature a unique closure: a “twist top” cork! Wine art in the background is by Elysia Myers Wine Art.
Bottle and glass of the 2017 Longevity Vintner Select Grenache
I was impressed by the development of this Vintner Select 2017 Grenache despite it having only a few years of age on it.

As a Grenache lover, I was eager to open up the 2017 Vintner Select Grenache from Fryendal Vineyard. Longevity’s Vintner Select collection of wines is crafted from hand-selected barrels to ensure the best representation of each varietal. The 2017 Grenache has some obvious signs of aging on it already: a hint of garnet in the color, and the aroma of dried fruits on the nose. On the palate, the Grenache is balanced with soft tannins, medium acidity, and bright red fruit flavors. This is a beautiful example of the Grenache varietal and of the quality of wines grown in the Livermore Valley.

Cuda Ridge Wines

Known for producing distinctive Bordeaux-style wines, Cuda Ridge is home to small-production wines with intense complexity and character. While varietals like Cabernet Sauvignon, Malbec, and Petit Verdot might sound familiar, the terroir of the Livermore Valley makes Cuda Ridge wines unique.

Cuda Ridge petit verdot bottle and glass
The hue of this deeply-colored Petit Verdot is nearly the same color as the regal purple wine label.

The Bordeaux Collection, marked by the bright purple Cuda Ridge label, is where you can find the 2018 Petit Verdot. This bold red wine is filled with flavors of black fruit, pepper, and baking spices. There’s nothing “petite” about it!

McGrail Vineyards

Perched on a hilltop with 360-degree views of the Livermore Valley, McGrail Vineyards is an award-winning winery that specializes in Cabernet Sauvignon. What started as a passion project making one barrel of wine has turned into a multi-generational family-operated business. Their Cabernet Reserve won the category of “Best Red Wine in the United States” in the SF Chronicle Wine Competition in 2012, putting McGrail on the map for premium quality wines.

Wine glass at McGrail with the Livermore Valley in the background
I enjoyed a glass of Cab at McGrail Vineyards during my visit there a couple years ago. The scenery from the tasting room is spectacular.
A glass of McGrail wines with Oakley in the background.
Oakley came along for the ride, too! He enjoyed soaking in the views while we soaked in our wines!
The McGrail Chardonnay seemed to sparkle in my glass. It’s golden hue and pronounced aromas made me excited to drink it!

McGrail’s 2019 Family Chardonnay is a classic example of California Chard. Flavors of peach, honey, and butterscotch balance the buttery backbone of this Chardonnay. Slightly sweet and fuller bodied, this wine can pair well with an appetizer of creamy brie or a dessert of grilled peach galette.

Garré Vineyard and Winery

Garré Winery is a Livermore establishment rooted in Italian history and tradition. With family winemaking ties dating back to the early 19th century, the passion for winemaking runs deep with the Molinaro family, owners of Garré Winery. The Italian influence at Garré is easily identifiable on the wine list, which boasts varietals such as Sangiovese and Primitivo (aka Zinfindel!).

Bottle and glass of the brightly colored Rosato di Sangiovese
For those not familiar with Italian grapes, you should know that Sangiovese is the grape used to produce Chianti wines. If you enjoy the structure of a Chianti, then you will appreciate this rosé made from the same grape.

The 2020 Rosato di Sangiovese bursts with flavors and aromas of strawberry, lemon, and a hint of white pepper. The complexity of the Sangiovese makes this rosé stand out from more simple versions of the style. The balanced acid in this Rosato makes it a perfect food pairing wine, too.

Las Positas Vineyards

Named after the original property owned by Robert Livermore, Las Positas Vineyards is a winery dedicated to estate-grown wines that showcase the terroir of Livermore through their character and quality.

Bodie the rescue pup is a big fan of Las Positas Vineyards in Livermore!
Overhead shot of the Las Positas Cab Franc with a glass
This wine deserves to be decanted before consumed. Over the course of a couple hours, the predominant aromas changed from herbaceous, to earthy, to red and black fruits. The flavors and tannins in this wine make it a great for pairing with steak.

The 2017 Las Positas Cabernet Franc is a sophisticated wine that opens with time in the glass. Herbaceous and herbal notes accent the fruit, with some tertiary aromas like earth and leather already showing through. Be sure to decant this wine and observe how it changes over time.

For those interested in attending the Wine & Wags event in Livermore on October 30th, here is a full list of participating wineries and pet rescue organizations.

Participating Wineries: 3 Steves Winery, Bent Creek Winery, Big White House Winery & John Evan Cellars, BoaVentura de Caires Winery, Cedar Mountain Winery, Dante Robere Vineyards, Darcie Kent Vineyards, Eagle Ridge Vineyards, Fenestra Winery, Garré Vineyard & Winery, Las Positas Vineyards, Longevity Wines, Nella Terra Cellars, Omega Road Winery, Page Mill Winery, Retzlaff Vineyards & Estate Winery, Rosa Fierro Cellars, The Lineage Collection (Steven Kent Winery, Lineage Wine Co., L’Autre Cote & Mia Nipote), Wood Family Vineyards

Participating Rescues: Animal Rescue of Tracy, Contra Costa Animal Services, Copper’s Dream Animal Rescue, East Bay SPCA, Friends of the Tracy Animal Shelter, Guardian’s Light Dog Rescue, German Shepherd Rescue of Northern California, Paws in Need, Northern California Sled Dog Rescue, Tony La Russa’s Animal Rescue Foundation, Tri-Valley Animal Rescue, Umbrella of Hope Rescue, Valley Humane Society, Wings of Rescue

The Livermore Valley Winegrowers Association hosts numerous events throughout the year.

If you’re already thinking about ways to get in the holiday spirit, be sure to check out the upcoming Holidays in the Vineyards weekend event on December 4-5, 2021. You’ll have the chance to visit wine tasting rooms throughout the region that will be adorned in holiday decor! Arts, crafts, activities, and of course wine tasting will be offered at each location. Admission is free, but tasting room fees may apply. Plus, if you’re looking for a way to take care of some last-minute holiday shopping, a bottle of wine from the Livermore Valley makes a great gift! Click here for event information and updates.

We hope you enjoy your next visit to Livermore wine country, hopefully with your pup in tow! They are sure to enjoy wandering through the vines or into urban wineries throughout the region. Cheers!

Selfie with Caitlin, Tucker, and Oakley in the vines
Oakley wishes his fellow four-legged friends a happy visit to Livermore wine country! Cheers!

Some of the wines featured in this blog post were sent as samples from the Livermore Valley Winegrowers Association. All opinions featured in this article are my own. Click here to learn more about my policy on partnerships with outside entities.

Bells Up Winery’s Pinot Blanc with Creamy Leek “Tartine”

Posted on by caitlin

Fall has arrived, but that doesn’t mean it is time to put away the white wine.

While often associated with warm summertime weather, refreshing white wines deserve a place at your table year-round. When the weather gets cold, all you need to do is serve your white wine with some heart-warming comfort food and you’ve got a perfect fall pairing!

I recently paired the 2020 Bells Up Rhapsody Pinot Blanc with a newly-created recipe of mine: Creamy Leek Puff Pastry “Tartine”. It was a perfect fall dinnertime meal.

Photo of the puff pastry tartine with Bells Up Pinot Blanc in the background.
This Puff Pastry Tartine has ‘comfort food’ written all over it!

The Rhapsody Pinot Blanc is a great wine to serve in the cooler months. While dry and high in acid, the Pinot Blanc grape has a fuller body which allows it to stand up to richer foods. The fruitiness of the wine is balanced by minerality and flavors of biscuit and pastry, which is created by aging the wine on its lees (yeast) for 6 months before bottling.

My Creamy Leek Puff Pastry “Tartine” recipe is loaded with flavors to compliment the Rhapsody Pinot Blanc. The buttery, flakey puff pastry crust acts as a vessel for rich mushrooms, tangy goat cheese, creamy leeks, savory pancetta, dried herbs, and fresh lemon zest. Each component of the tartine plays with a part of Rhapsody’s flavor profile.

Photo of Tartines baking
As the Tartine bakes, the puff pastry rises to form a buttery, flaky crust around the flavorful filling.

The leeks and mushrooms give a subtle umami quality that satiates the palate. The goat cheese brings a creamy, tangy flavor to the party which is cut by the acid in the Rhapsody Pinot Blanc. The body of the Pinot Blanc stands up to the buttery, rich taste of the puff pastry. The salty pancetta, aromatic herbs, and lemon zest round out the flavor profile and keep you going back for another sip of wine.

This pairing is complex enough to savor, yet simple enough to quaff away without thinking too hard about it. It’s a perfect pairing for everyone!

The Creamy Leek Puff Pastry Tartine is substantial enough to serve as a meal, or you can make bite-sized versions of this delicious puff to serve as an appetizer. No matter how you slice it (see what I did there?!), make sure you’ve got some Bells Up Rhapsody Pinot Blanc on hand to serve alongside!

Here’s what you need:
Photo of the ingredients needed for the Tartine.
Here’s a quick snapshot of the ingredients you will need to make the Tartine!

18 oz frozen puff pastry

6 oz leeks, trimmed (white part only)

4 oz mushrooms

3 cloves garlic

4 oz pancetta, diced

5 oz goat cheese

2 tablespoons salted butter

Herbs de Provence

Salt and Pepper to taste

Zest of one lemon

Instructions:
  1. Defrost puff pastry according to package instructions (this may take up to two hours).
  2. Preheat oven to 400 degrees.
  3. Slice leeks into ¼ inch slices. Dice mushrooms into ½ inch pieces. Mince garlic. Over medium heat, melt two tablespoons of salted butter. Add leeks, mushrooms, and minced garlic. Season with salt and pepper to taste. Cook until leeks are translucent and the mixture has reduced. Let cool.
  4. Unroll puff pastry and place on a lined baking sheet. Cut pastry into 4” squares and place 1-inch apart on the baking sheet. Gently place the leek and mushroom mixture in the center of each square, leaving about a ½ inch border around the edges.
  5. Crumble goat cheese on top of each square of pastry. Gently spread about 1 teaspoon of pancetta on each pastry square. Sprinkle pastry squares with Herbs de Provence.
  6. Place the baking sheet in the center rack of the oven and bake for 20-22 minutes. The edges of each pastry should be puffed and golden, and the bottom should be an even golden brown color. Remove from oven and let cool on the baking sheet for 10 minutes. Move to serving dish and garnish with lemon zest. Serve with Bells Up Rhapsody Pinot Blanc!

Pro tip: Cut the pastry into smaller 1.5” squares for a bite-sized appetizer!

Arial view of the Tartines and Pinot Blanc wine.
The finished product. Each of my puff pastry sheets made four large Tartines. You could easily cut the pastry into smaller pieces to make a bite-sized appetizer. Just be sure to adjust the baking time if making smaller portions.

Bells Up Winery is a micro-boutique winery located in Newberg, Oregon, in the heart of the Willamette Valley. Dave and Sara Specter and the owners, operators, visionaries, and winemakers. Talk about a family enterprise!

Photo of the Bells Up tasting room
The Bells Up Tasting Room is located at the top of the property overlooking the estate vineyards.

If you pay a visit to Bells Up Winery, you will get an experience unlike any other. Tastings, referred to as “Maestro Classes”, are by appointment only and are led by Dave Specter himself. Dave, a former classical musician, speaks about his wines as if he is describing an arrangement of music. In fact, all of the Bells Up wines are named after a piece of classical music that mimics the tasting experience of that particular wine.

A selfie with Dave and Sara Specter
A selfie with Dave and Sara Specter! I had so much fun visiting Bells Up again this summer. As you can see, I think we all enjoyed our afternoon together!

If you can’t make it for a visit, consider ordering wine directly from Bells Up. There’s a selection of wines perfect for a relaxing evening at home or a holiday gathering! I truly love each of the wines on the Bells Up tasting menu. When I visited in August, I also got a sneak peak of the next wine to be added to the lineup: a Washington Cabernet Sauvignon that is out-of-this-world. I can’t wait for another glass of that!

If you’re looking for more information about other Bells Up wines or recipe pairings, check out the links below!

3 Unique Oregon Wines (plus recommended food pairings!)

Ahi Nicoise Salad with Bells Up Prelude Rosé 

Wine Country Potato Salad with Bells Up Titan Pinot Noir

Using “Body” for a Food & Wine Pairing

Here’s the geeky info about the Bells Up Rhapsody Pinot Blanc:

Color: Pale lemon

Nose: Lemon, pear, wet stone, floral, a hint of stone fruit, a hint of pastry

Palate: Dry, high acid, medium + body, medium alcohol, pronounced flavors, long finish, round texture

Flavor: lemon zest, peach, nectarine, wet stone, gooseberry, green apple, pear, minerality, very slight pastry/biscuit notes

Wine-ing & Dining with Phelps Creek & Cathedral Ridge Wines

Posted on by caitlin

Phelps Creek Vineyards and Cathedral Ridge Winery are among the most established wine producers of the Columbia Gorge region. I had the privilege of wine-ing and dining with the owners of both wineries during my recent visit to the Columbia Gorge AVA. We tasted 11 wines over the course of our meal and experienced first-hand the diversity of style that the Columbia Gorge region has to offer.

This is my fourth and final blog post detailing my experience visiting the Columbia Gorge AVA in northern Oregon. If you missed my posts about the Columbia Gorge wine region, Oregon sparkling wine, or the stories behind the wines of Stave and Stone and Wy’East Vineyards, be sure to read those blog posts now! Last but certainly not least, I’ll tell you about one of the most unforgettable wine dinners I’ve had the privilege of enjoying.

After an exquisite tasting of sparkling wines from Viento Wines and Mt. Hood Winery, followed by a lovely afternoon of experiencing wines from Stave and Stone Wine Estates and Wy’East Vineyards, we hopped back in our van with Martin from Martin’s Gorge Tours and headed to our hotel to freshen up for the evening. We stayed at the Best Western Plus Hood River Inn which was a fabulous experience. The rooms were spacious and comfortable and the views were spectacular!

Coffee on the patio of the Hood River Inn
Sunrise over the Hood River. This was my view while enjoying my morning coffee at the Best Western Plus Hood River Inn. Stunning!

Happy Hour in the Vines

A short while later we were shuttled to Phelps Creek Vineyards to meet up with wine grower and president Bob Morus, his wife Lynette Morus, and Robb Bell, owner and cellar master of Cathedral Ridge Winery. We enjoyed the 2019 Phelps Creek “Van Horn” Riesling and the 2019 Cathedral Ridge Grenache on the vineyard lawn to start the evening. After wandering through the Pinot Noir vines to see the start of verasion, we made our way back up the hill to Bob and Lynette’s house where we were treated to a homemade meal by Bob and his staff.

Happy hour on the lawn next to the Phelps Creek vines
Lynette Morus (center) welcoming us to the Phelps Creek Vineyard property. On the left is Martin, owner of Martin’s Gorge Tours and our driver. On the right is Robb Bell and his wife, who graciously shared their beautiful Grenache with us.
A small cluster of pinot noir grapes undergoing verasion
Verasion is the process by which grapes begin to change color. This is part of the ripening process and is an exciting time for wine growers and winemakers. It means harvest is right around the corner! Red grapes, like this cluster of Pinot Noir, turn from green to red/purple. White grapes turn from green to gold.
Clusters of Pinot Noir in the Phelps Creek Vineyard.
Clusters of Pinot Noir in the Phelps Creek Vineyard.
A small propeller plane parked outside of Bob's house.
You may remember from one of my earlier posts that Bob Morus is a former airline pilot who started his winery pre-retirement. Well, when you arrive at his home, you immediately get the sense that he knows how to fly planes!

The Menu

The theme of the night was “inspired by Hood River’s Farmers Market”. We enjoyed an assortment of delicious, locally grown vegetables alongside smoked tri tip and salmon. Turns out Bob is a Traeger fan, too!

Buffet of vegetable dishes for the starter.
First, we enjoyed a buffet of vegetable dishes, including roasted sweet peppers, grilled corn on the cob madras, beet and feta salad, and cucumber, fennel, basil, and cherry tomato salad. Each dish was delicious, and the produce was so fresh and flavorful.
Menu for the evening
Menus were waiting for us at each place setting. It was nice to be able to reference the menu to keep track of the 11 wines we tasted!
The main course
The main course: Columbia River salmon, Painted Hills smoked tri-tip, green beans, and mushrooms. Bob smoked the salmon and tri-tip to perfection!

Throughout the meal, Bob and Robb took turns pouring their wines for our group. During dinner, we sampled the following wines:

  • 2020 Cathedral Ridge “Necessity White”
  • 2018 Phelps Creek “Lynette” Chardonnay
  • 2017 Cathedral Ridge Syrah
  • 2015 Phelps Creek “Cuvée Alexandrine” Pinot Noir
  • 2016 Cathedral Ridge “Winemakers Reserve”

Cathedral Ridge’s “Big, Bold Reds”

The highlight of the evening for me was sitting next to Robb Bell during dinner. Robb shared stories of his entry into the wine world and offered his perspectives on winemaking and wine trends. We quickly learned that Robb is a sharp-shooter and doesn’t hold back when discussing these subjects! He had the whole table laughing as we listened to and learned from him. It was refreshing to speak to a wine professional who openly called out the “bullshit” in the industry! Throughout the meal, Robb identified opportunities for change so the wine industry can engage younger, more diverse consumers.

Beyond the “big picture” conversations with Robb, we got to learn about his philosophy of winemaking. His winery, Cathedral Ridge, boasts a selection of “big, bold reds” on their tasting menu. They produce everything from Pinot Noir to Zinfandel, all sourced in the Columbia Gorge AVA. Cathedral Ridge is able to offer such diversity in their lineup thanks to the vastly different microclimates that span the 40-mile stretch of the Columbia Gorge AVA. This allows for outstanding diversity in wines made throughout the region.

Robb believes in the wines of the Columbia Gorge AVA so much that he claims you couldn’t tell the difference in quality if you tasted Cathedral Ridge wines next wines from some of the most famous regions in France.

I happen to agree! Robb is meticulous in the vineyard management aspect of winemaking. For example, he is adamant that his grapes make it from vine to press in six hours or less during harvest. This contributes to the rich color and concentrated flavors that you find in each of the Cathedral Ridge red wines.

Bottle of Cathedral Ridge Winemaker's Reserve.
One of my favorite wines from Cathedral Ridge was the Winemaker’s Reserve blend. It was balanced, bold, and was showing beautifully! It was a privilege to drink a Reserve wine alongside Robb himself.

Robb strives to make wines that have significant aging potential. To ensure their longevity, Robb is sure to pick his grapes relatively early while they still have high acid content. Acid and tannins are the main components that contribute to a wine’s ability to age, and Rob and his team do a fabulous job balancing these components in Cathedral Ridge wines.

Speaking of balance, that is the word I would use to describe Robb’s portfolio of wines. During our tasting, I never felt as though a wine offered too much tannin on the palate, or that the fruit didn’t shine through like it should. The structural components of each Cathedral Ridge wine matched one another perfectly. The quality was superb.

Phelps Creek Vineyards’s Burgundian Pinot Noirs

Our dinner wines weren’t all about “big, bold reds” that night. By contrast, Phelps Creek only grows Pinot Noir, Chardonnay, and a small parcel of Pinot Gris at their estate vineyard. It was fun to taste the delicate-yet-rich Phelps Creek Pinot Noirs alongside the “big reds” from Cathedral Ridge during our meal. While the profiles of the wines were vastly different from one another, the quality of wines served by both Bob and Robb was outstanding.

Lineup of bottles from Phelps Creek Vineyards
The lineup of Phelps Creek wines that we tasted during our meal. Each of these wines was exquisitely made.

Phelps Creek makes Pinot Noirs with a Burgundian influence, in large part due to the talents of winemaker Alexandrine Roy. Alexandrine is a fourth-generation winemaker from Gevrey-Chambertin, France. Her experience and creativity combine at Phelps Creek, where she continues to craft high-quality wines with nuance, balance, and depth. This was especially evident when we moved to the library wines at the end of dinner.

The Library Wines

We were first served the 2008 Phelps Creek “Estate Reserve” Pinot Noir. This was my first time trying an aged Pinot Noir and it was phenomenal. Tertiary flavors of mushroom and earth served as a beautiful backbone to the red fruit components of the wine. Each smell and sip was better than the last. This glass of wine showed me that not only can high-quality Pinot Noirs age well, but that they should be aged to allow the complexity of the wine to show!

The bottle of 2008 Phelps Creek Pinot Noir.
The bottle of 2008 Phelps Creek Estate Reserve Pinot Noir. What a treat!

Our second library wine was a 2012 Cabernet Franc from Cathedral Ridge. Tannins in this Cab Franc had softened to allow red and black fruits to shine. This, too, was a beautiful wine that could continue to age for many more years without losing its best features.

The Cheese Course

One of the most civilized things in Europe, in my humble opinion, is serving a cheese course to end a meal rather than a sweet dessert. I was thrilled to see a beautiful cheese plate arrive at our table toward the end of our evening.

The cheese plate served after dinner.
The cheeses served after dinner came from Cascade Creamery and were so distinct from one another. Absolutely delicious!

The cheese was served with two wines. First was a 2016 Cathedral Ridge “Reserve” Zinfandel. The full-bodied, slightly sweet Zin paired beautifully with the creamy, rich cheese. A short while later, Bob arrived at our table to pour his 2018 Phelps Creek “Vin Glace” Riesling, a sweet dessert wine made in similar fashion to Eiswein. This Riesling, paired with rich, pungent bleu cheese was a match made in heaven and the perfect way to end the evening. I can’t wait to recreate this pairing at home.

A bottle of Phelps Creek Eiswein
Eiswein is made by leaving grapes on the vine until the weather becomes very cold and the grapes freeze. The grapes are picked and pressed while frozen. Ice crystals separate from the sugars during this process, leaving a sweet, dessert-style wine. Only certain regions can produce Eiswein as it is dependent on the weather, making this wine style rare and often expensive (but worth the cost!).

I was blown away by the generosity and hospitality of Bob, Lynette, and Robb during our evening at Phelps Creek. It was a treat to experience a selection of great food and wine, and to get to know Robb over the course of our meal.

Bob's team being recognized for their efforts in serving our meal
A huge thank you to Bob and his team for their efforts in serving us a beautiful meal, and to both Bob and Robb for sharing so many of their exquisite wines with us.

After a day of tasting wines from all over the Columbia Gorge AVA, I was thoroughly impressed by the quality and diversity of wines that the region offered. I was unfamiliar with the Columbia Gorge AVA before embarking on this tour, but I am a big fan now.

If you’re looking for a wine tasting destination that is affordable, beautiful, and off-the-beaten path, then look no further than the Columbia Gorge AVA. Most of the 50 or so wineries in the Columbia Gorge AVA do not distribute outside of the region, so supporting these boutique wineries means ordering wine from them directly. I’ve included my recommendations for accommodations, transportation, and tasting rooms below. Plan a visit to the Gorge wine region for your next tasting excursion, or create an at-home tasting experience by ordering wine from any of these great producers. Cheers!

Vines in the foreground and Mt. Hood in the background
Just a glimpse of the beauty that is abundant in the Columbia Gorge wine region. This photo was taken in the Phelps Creek Vineyard looking toward Mt. Hood.

Accommodations: Best Western Plus Hood River Inn

Transportation: Martin’s Gorge Tours

Tasting Rooms:

  • Phelps Creek Vineyards: Estate grown, high quality Pinot Noir, Chardonnay, & Pinot Gris
  • Cathedral Ridge Winery: Home to big, bold Oregon red wines, signature blends, and delicious whites
  • Viento Wines: A pioneer of the Gorge wine region known for Pinot Noir, Riesling, and sparkling wines
  • Mt. Hood Winery: Featuring a broad selection of wines, including an award-winning sparkling wine
  • Stave & Stone Wine Estates: “Wines with Personality”, accompanied by spectacular views of Mt. Hood and Mt. Adams from the tasting room
  • Wy’East Vineyards: Estate-grown wines for every palate, from single varietals to blends
  • Peter Cushman Wines: Third-generation wine maker whose passion exudes from his top-quality, small production wines

Wines with Personality! Stories of Wines from the Columbia Gorge

Posted on by caitlin

Have you ever tasted wine that seems to have its own personality? The Columbia Gorge wine region is home to boutique wineries that capture the incredible stories behind their wines in each and every glass. Learning the personality of the wine inside your glass makes the Gorge wine region feel personal, approachable, and down-to-earth. It’s exactly what the wine industry needs if you ask me!

This is part three of my story of visiting the Columbia Gorge AVA. If you’re tuning in for the first time, you should know that the Columbia Gorge AVA is a relatively undiscovered wine region that spans 40-miles along the Hood River in northern Oregon. Known for its boutique winery culture and diverse offering of wine varietals, this region has a personality of its own. The 50+ wineries in the region have a talent for capturing the personalities of their own wines in each bottle they produce. Click here to read more about the region, and be sure to check out my post about Oregon sparkling wine, too!

After touring the Timberline Lodge, enjoying a homemade lunch by Bob Morus of Phelps Creek Vineyards, and sipping through a lineup of some fabulous Oregon sparkling wines, we drove to Stave and Stone Wine Estates for our next tasting.

Panorama of Stave and Stone Wine Estates
A panorama of the Stave and Stone property where we tasted fabulous wines with lots of personality!

A beautifully presented tasting at the Stave and Stone property featured wines from Stave and Stone Wine Estates, Wy’east Vineyards, and Peter Cushman Wines.

Hood River Lavender Farm
The Hood River Lavender Farm was our destination for tasting. Beyond the farm, there are acres of orchards and forests that decorate the landscape.

We wove through acres of pear orchards before laying our sights on this beautiful property. The Hood River Lavender Farm lawn, which is adjacent to the Stave and Stone tasting room, was our gathering spot for the afternoon. Jill House, owner of Stave and Stone Wine Estates, and Keely Reed, General Manager of Wy’East Vineyards, greeted us with big smiles and a beautiful spread of charcuterie. Rich Cushman of Viento Wines, and winemaker for Mt. Hood Winery and Stave and Stone Wine Estates, joined us for the tasting as well. His son, Peter Cushman, is the winemaker for Wy’east Vineyards and also has a wine label of his own. If you haven’t noticed, it’s a bit of a family-and-friend affair in the Columbia Gorge AVA! The small-town atmosphere of this quiet little wine region makes it feel homey, welcoming, approachable, and all the more special as a wine destination. Not to mention the views…Mt. Adams was on full display as we enjoyed our tasting in the vineyard.

Lavender farm lawn
The lavender farm lawn was a perfect spot to hangout on a beautiful day.

Our first pours were of the Wy’East Chardonnay and the Stave and Stone White Pinot Noir (I ended up purchasing a bottle of this to bring home!).

Keely Reed of Wy'East Vineyards pouring Chardonnay for the group.
Keely Reed of Wy’East Vineyards pouring Chardonnay for the group.

The Chardonnay had a buttery quality with balanced fruit and acid. The White Pinot Noir was rich in flavor yet muted in color, having only spend 70-90 minutes on the skins during the beginning of the fermentation process. I could immediately sense the quality and attention to detail in these wines, all thanks to the winemakers Rich Cushman (for Stave and Stone Wine Estates) and Peter Cushman, Rich Cushman’s son, (for Wy’East Vineyards).

Rich Cushman describing a Stave and Stone wine while Jill House holds the bottle.
It was fun to hear Rich talk about the Stave and Stone wines. He is a visionary when it comes to winemaking, and his commitment to quality and detail are evident in every glass. Jill House of Stave and Stone helped tell the stories of each of her wines, too.

Before moving on to the red wines, we sampled the Stave and Stone Dorothy Rosé of Pinot Noir.

The wine is named after the matriarch of the family, Dorothy, and tradition has it that only the women from Dorothy’s family line get to stomp the grapes each year. As Jill shared this story with us, the warm, family atmosphere of the Gorge region made us all feel right at home.

Next, we tasted a 2016 100% Pommard Pinot Noir from Peter Cushman’s wine label.

Bottle of Peter Cushman's Pinot Noir
Peter Cushman’s wine was a standout of the group! Very impressive Pinot Noir created by a talented winemaker.

This wine reflected everything that I love about Oregon Pinot Noir. Smelling this wine was like smelling an elegant perfume. It continued to open in the glass and was a pure expression of both the varietal and terroir. When people say that wine can communicate a “sense of place”, this is what they mean. This Pinot Noir will certainly age well and would be a great addition to any cellar. Amazingly, it retails for only $45 per bottle.

We then moved on to the Pinot Noirs from Stave and Stone and Wy’East: wines with personality! The first splash of Pinot Noir from Stave and Stone was one that came with quite a story.

We started with the 2017 Broken Boulder Pinot Noir from Stave and Stone. In 2017, the Broken Boulder vineyard was severely impacted by smoke from a nearby wildfire. The Pinot Noir grapes used to make this wine reflected what is known as “smoke taint”. When grapes suffer from smoke taint, it means that they absorb some smoke into their skins (and sometimes pulp). This impacts the flavor of the grape by masking the fruitiness with flavors reminiscent of ash. This is especially true for thin-skinned grapes like Pinot Noir. Many winemakers will repurpose tainted fruit by making rosé wines or other wines with limited skin contact to avoid having smoky flavors interfere with the wine.

The 2017 Broken Boulder Pinot Noir, with the Stave and Stone vineyard and Mt. Adams in the background.
The 2017 Broken Boulder Pinot Noir, with the Stave and Stone vineyard and Mt. Adams in the background.

Despite smoke taint impacting the 2017 Broken Boulder Pinot Noir, Stave and Stone made a deliberate decision to produce their Pinot Noir as originally intended. I appreciated the opportunity to try this wine and understand how smoke can impact the flavor of the wine. The fruit from the Pinot Noir is still the star of the show, but there is a slight ashy flavor on the palate with each sip. Once again, the sense of time and place is apparent within this glass. The 2017 vintage will forever reflect the multitude of emotions and experiences that surrounded that wildfire.

Lavender, grapevines and Mt. Adams
It’s hard to image this beautiful landscape clouded in smoke and ash, but unfortunately wildfires are becoming a “new normal” in many west coast wine regions.

The Pinot Noirs from Wy’East were next on the list and were standouts among the lineup.

A Wy'East Pinot Noir served in a Stave and Stone glass. This wine was outstanding!
A Wy’East Pinot Noir served in a Stave and Stone glass. This wine was outstanding!

The first Pinot Noir we tried was the Vinette Whole Cluster. It was aged in 30% new oak and was bold, smooth, and showcased flavors of chocolate on the palate. The 2018 Vinette Cuvée was next in the lineup and was one of my favorite wines of the tasting. The aroma had a mix of floral notes with red fruit and was complex in both aroma and flavor. This Cuvée was 30% whole cluster, giving the wine good structure and body. Sadly, this wine wasn’t available for purchase yet, but I have my eye on it for when it goes on sale! It retails for only $37 which is a steal for the quality of the wine.

Last but certainly not least we sampled the Artur Legacy Pinot Noir from Stave and Stone.

This was the most full-bodied, intense Pinot Noir of the lineup. It offered more tannins than expected from a Pinot Noir, and could pair well with food or could be enjoyed on its own. I bought a bottle to bring home and I plan to age it for a few years before enjoying it. I’m looking forward to seeing how the wine evolves with some age!

Bottle of the Artur Pinot Noir
The last wine of our tasting lineup. Rich and full-bodied compared to other Pinot Noirs, but still elegant and refined.

We spent the remainder of our time chatting with Jill and Keely and enjoying some delicious meats, cheeses, and spreads with our wines. Jill surprised the group with some lavender sea salt chocolate truffles which were outstanding! They are made in-house and were a perfect treat to end the afternoon.

Charcuterie board in the vineyard
The beautiful charcuterie spread presented by Stave and Stone and Wy’East Vineyards. It was fun to pair wines with the various flavors on the boards!
Jill House of Stave and Stone Wine Estates serving lavender sea salt truffles to end our tasting.
Jill House of Stave and Stone Wine Estates serving lavender sea salt truffles to end our tasting.

While the Columbia Gorge AVA is relatively unknown, the quality of wines produced in this region are nothing short of outstanding. For anyone looking to taste or learn about wine in a relaxed, unpretentious environment, the Columbia Gorge AVA is a perfect destination. Stave and Stone Wine Estates and Wy’East Vineyards both offer great examples of wines from the region, and their hospitality is unmatched.

Both Stave and Stone and Wy’East are family-owned and operated businesses. They ship direct to consumer and offer a wide range of wines beyond Pinot Noirs! Consider ordering some wine from them for your next family gathering (Thanksgiving is right around the corner!). Better yet, plan a visit to the Columbia Gorge AVA and stop in to taste their wines for yourself. Check out my list of Columbia Gorge AVA recommendations below. Cheers!

Entrance to the Stave and Stone tasting room.
Entrance to the Stave and Stone tasting room. What a gorgeous property!

Accommodations: Best Western Plus Hood River Inn

Transportation: Martin’s Gorge Tours

Tasting Rooms:

  • Phelps Creek Vineyards: Estate grown, high quality Pinot Noir, Chardonnay, & Pinot Gris
  • Cathedral Ridge Winery: Home to big, bold Oregon red wines, signature blends, and delicious whites
  • Viento Wines: A pioneer of the Gorge wine region known for Pinot Noir, Riesling, and sparkling wines
  • Mt. Hood Winery: Featuring a broad selection of wines, including an award-winning sparkling wine
  • Stave & Stone Wine Estates: “Wines with Personality”, accompanied by spectacular views of Mt. Hood and Mt. Adams from the tasting room
  • Wy’East Vineyards: Estate-grown wines for every palate, from single varietals to blends
  • Peter Cushman Wines: Third-generation wine maker whose passion exudes from his top-quality, small production wines

Oregon Sparkling Wine: Bubbles that Rival Champagne

Posted on by caitlin

Oregon sparkling wine is growing in the world of wine. An increasing number of wineries are crafting sparkling wine, and the quality coming from the region is outstanding.

During my recent visit to the Columbia Gorge AVA, I had the privilege of meeting a pioneer of the Oregon sparkling wine movement, Rich Cushman of Viento Wines. He was accompanied by Steve Bickford of Mt. Hood Winery. Together they led us through a tasting of Oregon sparkling wines as we enjoyed some fresh mountain air and beautiful scenery near the base of Mt. Hood.

Rich and Steve are former high school classmates who both found their way into the wine business later in life. Rich serves as the winemaker for both Viento and Mt. Hood wineries (in addition to others!) and has a passion for sparkling wine. He began making sparkling wine in 1982, long before the Oregon sparkling wine scene took off.

Rich Cushman holding a bottle of his sparkling wine.
Rich Cushman educating us about Oregon sparkling wine. Rich is a pioneer producer in the Gorge wine region and is a champion of the Oregon sparkling wine movement.
Glass of sparkling wine with Steve Bickford in the background.
Steve Bickford, owner of Mt. Hood Winery. I’m holding a glass of his award-winning sparkling wine (made by Rich Cushman) in the foreground.

If you’re not already familiar with Oregon sparkling wine, my bet is that you will start to hear more about it in the months and years to come.

Sparkling wine is not the same as Champagne—only wine made in Champagne, France can be called Champagne. However, Oregon is producing sparkling wines that are on par with some of the great Champagnes of the world. How is that so? Well, it all comes down to a little thing called geography. (Bear with me for a minute here while we get a little geeky.)

Here’s why Oregon and Champagne are more similar than you think…

There are three types of grapes that are permitted in the production of Champagne: Pinot Noir, Chardonnay, and Pinot Meunier (or Meunier for short). The cool climate region of Champagne, France (located at approximately 48 degrees North latitude) allows grapes to retain acidity during their long growing season. Good acidity and balanced sugars are essential to the production of fine sparkling wines. Pinot Noir, Chardonnay, and Meunier would not produce the appropriate levels of acid and sugar if they were to be grown in a warmer climate region of the world. As a result, the geographical location of Champagne is a primary factor in what makes Champagne world-renowned in quality. Good quality limestone soils also influence the flavor of Champagne’s grapes.

Now, let’s talk about Oregon. Most of Oregon’s winegrowing region is located at 45 degrees North latitude. In fact, it is parallel to Burgundy, France, another renowned winegrowing region. While Oregon is a few degrees closer to the equator, it has already proven that it can produce some of the finest examples of Pinot Noir and Chardonnay. The EU PGI designation proves it! And if Oregon has prime examples of the two main grapes used in the production of Champagne, it seems natural that Oregon winemakers jump on the sparkling wine train.

This map highlights some of the world’s major wine growing regions. As you can see, both France and Oregon fall along the 45th parallel (halfway between the equator and the north pole). This is widely regarded as an ideal wine growing area. Map courtesy of Cascadia Fine Wines. Click the image to learn more.

Oregon sparkling wine is unique because winemakers are not limited to using only Pinot Noir, Chardonnay, or Meunier grapes.

In fact, one of my favorite sparkling wines from Viento Wines was the Cuvée Diamante, an extra dry sparkling wine made from Riesling grapes. (Fun fact: Winemaker Rich Cushman planted the first Riesling grapes in the Columbia Gorge region!). Flavors of cooked apple and fresh pear combined perfectly with delicate bubbles, high acidity, and fragrant fruit and floral aromas. Not only was this a unique sparkling wine, but it was perfectly balanced and a prime example of the potential that Oregon sparkling wine has to offer.

Bottle of Viento Cuvée Diamante sparkling wine
Viento’s Cuvée Diamante sparkling wine made from Riesling grapes. Riesling has become a recent obsession of mine, and it happens to be Rich’s favorite grape as well.

The soil composition in Oregon is comprised of volcanic sediment, along with silt and sand.

The Missoula Floods, which is estimated to have occurred between 15,000-13,000 years ago, deposited a range of soils and sediments that now contribute to the outstanding flavors of wine grapes grown in Oregon. While different in soil composition compared to Champagne, Oregon soils contribute to the complexity and balance that the region has become known for in recent years.

Map of the Missoula Floods path
This map shows the path of the Missoula Floods. This is a fascinating event that completely changed the landscape and geology of the Pacific Northwest. Image courtesy of the Washington Geological Survey.

During our tasting, we also sampled the Viento Cuvée Tradition Brut Rosé—a favorite wine of Rich’s, and rightly so.

For consumers who prefer a sparkling wine with more autolytic flavors, this Rosé is sure to satisfy. Aromas consist of almond, strawberry, peach, and biscuit. This Rosé spends 22 months on its lees (aka the yeast that eats the sugars and produces alcohol in the wine), which gives the toasty, biscuit quality on the nose and palate.

Viento Brut Rosé
The Viento Brut Rosé. This wine was fabulously complex…I could certainly go for a glass right about now!

Last but not least, we sampled the first sparkling wine ever produced at Mt. Hood Winery: the Van Horn Estate Vineyard Estate Brut Cuvée.

Despite it being the first release, this wine secured a Double Gold award in the Best Sparkling Wine category at the Cascadia International Wine Competition in 2021. Compliments to both Steve’s vineyard and Rich’s winemaking! This Cuvée exhibited pear, apple, and lemon aromas that felt reminiscent of a classic, well-balanced sparkling wine from France.

Mt. Hood sparkling wine bottles
The Mt. Hood sparkling wine bottles feature beautiful labels that suit an award-winning wine!

While Rich makes his wines using the traditional method, he did introduce us to a modern development in the world of sparkling wine: yeast beads!

These little beads contain yeast strains that aid in the bottle fermentation of the sparkling wine. They are delicately added to the base wine, which is then crown-capped and stored for the fermentation process. One of the benefits of using yeast beads is that they simplify the process of disgorgement. (When using the traditional form of yeast, lees settle in the neck of the bottle which is then frozen. Disgorgement occurs when the crown cap is popped off of the bottle to release the frozen yeast plug. It is a labor-intensive and messy process!)

Rich demonstrating what yeast beads look like in sparkling wine.
If you look closely, you can see the little pink yeast beads floating in the bottle that Rich is holding up. These beads are the catalyst for the second round of sparkling wine fermentation.
Rich Cushman explaining the disgorgement process.
Rich describing the disgorgement process. The bottle he is holding contains lees, or yeast, instead of yeast beads. In the neck of the bottle, you can see about one inch of the yeast plug, which will be frozen and removed via disgorgement once fermentation has finished.

The quality of these three Oregon sparkling wines rivals any domestic or international sparkling wine on the market.

They could easily stand alongside some of the most popular Champagne producers, too. Viento Wines and Mt. Hood Winery are not only putting Oregon sparkling wine on the map, but are showcasing the outstanding quality of wines produced in the boutique winemaking region of the Columbia Gorge AVA.

After sipping on some sparkling wine and enjoying conversations with Rich and Steve, it was time for us to load into Martin’s van and head to our next destination: Stave and Stone Wine Estates. Rich Cushman is also the winemaker for Stave and Stone, which meant we got to experience even more of his winemaking talents.

Stay tuned for my next blog post featuring fabulous Pinot Noirs (among other wines!) that we sampled at Stave and Stone Wine Estates. In the meantime, do yourself a favor and order some Oregon sparkling wine from Rich and Steve. Both Viento and Mt. Hood Winery ship direct to consumer and are very affordably priced for the quality of wine they offer.

For a full list of recommendations for your visit to the Columbia Gorge AVA, check out the links below!

Accommodations: Best Western Plus Hood River Inn

Transportation: Martin’s Gorge Tours

Tasting Rooms:

  • Phelps Creek Vineyards: Estate grown, high quality Pinot Noir, Chardonnay, & Pinot Gris
  • Cathedral Ridge Winery: Home to big, bold Oregon red wines, signature blends, and delicious whites
  • Viento Wines: A pioneer of the Gorge wine region known for Pinot Noir, Riesling, and sparkling wines
  • Mt. Hood Winery: Featuring a broad selection of wines, including an award-winning sparkling wine
  • Stave & Stone Wine Estates: “Wines with Personality”, accompanied by spectacular views of Mt. Hood and Mt. Adams from the tasting room
  • Wy’East Vineyards: Estate-grown wines for every palate, from single varietals to blends
  • Peter Cushman Wines: Third-generation wine maker whose passion exudes from his top-quality, small production wines

Columbia Gorge AVA: The Home of Boutique Oregon Wines

Posted on by caitlin

I recently visited a new-to-me wine region in northern Oregon—the Columbia Gorge AVA. I sampled some amazing wines and learned about the region from winemakers themselves on a two-day excursion to the area. The wine was impressive and the hospitality was unparalleled. My experience in the Gorge Wine region affirmed that there is much to discover in the world of Oregon wine!

Caitlin in front of Mt. Hood in the Phelps Creek Vineyard
Photo taken at Phelps Creek Vineyard, which has a stunning view of Mt. Hood in the background. Those vines must be happy to look at that view every day!

Oregon wine is growing in notoriety. The recent designation of the Willamette Valley as an EU PGI (Protected Geographical Indication) is a massive compliment the quality and value of wines being produced in that region. Having visited the Willamette Valley on several occasions, I can say with confidence that the wines coming from the Columbia Gorge AVA rival some of the best Willamette Valley wines. But what sets the Gorge apart from the Willamette Valley is the diversity of wine styles being produced in a relatively small geographical area.

The Columbia Gorge AVA was established in 2004 and is home to approximately 50 boutique wineries and a diverse collection of grape varietals.

It spans 40 miles from east to west along the Hood River and occupies land in both Oregon and Washington. The western side of the AVA, situated at the base of the Cascade mountain range, features grapes like Riesling and Pinot Noir. These grapes thrive in the cooler climate facilitated by plentiful rainfall and elevation. On the eastern side of the AVA, the landscape becomes warmer and more desert-like, lending itself well to warm-region varietals like Cabernet Sauvignon. The climatic variation and the variety of grapes grown in this region is astounding!

Map of the Columbia Gorge AVA region.
Map courtesy of Gorge Wine Visitors Guide. Click the image to view the full guide online.

Before this trip, I knew very little about the Colombia Gorge AVA. The region is comprised almost exclusively of small production wineries (which I love!) that operate alongside other agricultural enterprises. Apple and pear orchards populate much of the landscape at the base of Mt. Hood just south of the Hood River. One-lane roads lead you throughout the valley, and views of Mt. Hood and Mt. Adams fill the skyline. The beauty of the region is complimented by the friendly, down-to-earth nature of the people who live there.

Pinot Noir vines at Phelps Creek vineyard.
This portion of the Phelps Creek Vineyard is planted with Pinot Noir vines.

My journey to Columbia Gorge AVA began from Eugene, Oregon, where I had been staying during the 2021 Wine Media Conference.

We were picked up by Martin from Martin’s Gorge Tours, a local tour company specializing in excursions in the Columbia River Gorge. Martin was so kind and knowledgeable, and shared history and fun facts about the region throughout our journey. I highly recommend booking a tour with Martin if you find yourself in the Columbia River Gorge. His tours focus on all things nature, wine, cider, beer, hiking, and more!

Martin's Gorge Tour shuttle
Our luxurious shuttle for our tour through the Gorge wine region!

Our first stop on our tour of the Gorge wine region was at nearly 6,000 feet elevation.

We were shuttled to the intersection of the Pacific Crest Trail and the Mt. Hood Visitor Center at the base of Mt. Hood. We were greeted by Bob Morus, winegrower and president of Phelps Creek Vineyard (and outstanding chef, if I may say so myself), who toured us around the Visitor Center and taught us about some of the history of the area. The Visitor Center is home to the Timberline Lodge and boasts spectacular views of Mt. Hood and the valley below it.

Hikers entering the Timberline Lodge
You’ll see tons of hikers making their way to the Timberline Lodge if you visit. The building itself has lots of historical significance. FDR’s New Deal helped fund the construction of the building, and the Lodge is now part of the Historic Hotels of America. Plus, “The Shining” was filmed here!
Hiker reloading backpack in the Lodge.
A PCT hiker reloads his backpack with food and supplies before continuing his journey. When we spoke to him he still had about a month of hiking ahead of him!
View of Mt. Hood from the Lodge.
Visitors to the Lodge can enjoy stunning views and a game of corn hole during their stay. Sadly, this is the smallest amount of snow ever recorded on Mt. Hood. While the mountain used to remain open year-round for snow sports, the lifts closed earlier this year than ever before.

After our Lodge tour, Bob hopped in the van with us, donned a mic, and offered us each a delicious—and I mean dee-licious—homemade roasted veggie sandwich with fresh cherries. All of the produce was grown just down the road in the Mt. Hood River Valley and purchased at the local farmers market. Bob chatted with us about the Mt. Hood area, his winery, and his previous career as an airline pilot as we drove to a nearby park for a tasting of Oregon sparkling wines (more on that in my next post!).

Bob distributing packed lunches for everyone
Bob Morus, along with one of his interns, distributing our lunches before our ride to our sparkling wine tasting.
Roasted veggie sandwich
The roasted veggie sandwich prepared by Bob. It was a perfect lunch on the road!

Bob Morus is a champion of the Columbia Gorge AVA.

He represents the region as one of the Directors of the Oregon Wine Board. Bob explained that boutique wineries make up the significant majority of wine business in the area, with most producing about 5,000 cases on average annually. (For comparison, many of the “big brands” you will find in your grocery store produce hundreds of thousands of cases per year). Most wineries in the Columbia Gorge AVA don’t distribute widely, so they depend on direct to consumer sales to make ends meet and bring awareness to the region.

Stave and Stone vineyard and view of Mt. Adams
Stave and Stone vineyard in Mt. Hood, Oregon. This photo is looking north toward Mt. Adams in Washington.

What I learned throughout the course of my visit is that there is a wine for everyone in the Columbia Gorge AVA. The Willamette Valley tends to be saturated with Pinot Noir and Chardonnay (which I love, don’t get me wrong), but there is a much wider range of wine varietals and styles in the Gorge wine region which really makes this AVA stand out.

My upcoming posts will feature some of the people, places, wine, and food that made my experience in the Columbia Gorge unforgettable. Stay tuned to learn about the sparkling wine industry in Oregon, boutique wineries offering a wide range of outstanding quality wines, and the dinner experience that I will never forget, hosted by chef and winegrower extraordinaire Bob Morus of Phelps Creek Vineyard.

In the meantime, put the Gorge wine region on your map. This undiscovered region is only an hour’s drive from Portland and has wine for every palate.

Here are my recommendations for accommodations, transportation, and tasting room visits during your stay.

Accommodations: Best Western Plus Hood River Inn

Transportation: Martin’s Gorge Tours

Tasting Rooms:

  • Phelps Creek Vineyards: Estate grown, high quality Pinot Noir, Chardonnay, & Pinot Gris
  • Cathedral Ridge Winery: Home to big, bold Oregon red wines, signature blends, and delicious whites
  • Viento Wines: A pioneer of the Gorge wine region known for Pinot Noir, Riesling, and sparkling wines
  • Mt. Hood Winery: Featuring a broad selection of wines, including an award-winning sparkling wine
  • Stave & Stone Wine Estates: “Wines with Personality”, accompanied by spectacular views of Mt. Hood and Mt. Adams from the tasting room
  • Wy’East Vineyards: Estate-grown wines for every palate, from single varietals to blends
  • Peter Cushman Wines: Third-generation wine maker whose passion exudes from his top-quality, small production wines

WSET Level 2 Exam…Complete!

Posted on by caitlin

This past weekend I (finally) took my WSET Level 2 exam! Months of flashcards, tastings, and studying maps culminated in a single 50-question online exam. I’m happy to say that the exam felt pretty easy, which I’m sure is a result of those daily study sessions!

My wine knowledge has expanded immensely as a result of the WSET Level 2 course. The information is dense, but truly formative in better understanding the landscape of the wine world. For the first time I feel confident walking into the French wine section at the store and understanding what the heck is inside those bottles. Because if you didn’t already know this, French wine is labeled by region, not grape varietal. So, you have to know what grapes are legally permitted to be grown in each region (and sometimes even specific villages) in order to have an idea of what type of French wine you might be drinking. The culture of winemaking in Europe, otherwise known as the “old world”, is wildly different than what we are used to in the United States!

Photo of color coded study guides and maps of wine regions.
The day before my exam, I spend hours making study guides based on geography, regions/sub-regions, grape varietals, and climate characteristics. To put it in perspective, Australia and New Zealand shared one page once their main regions were all written out, while France had three pages all to itself!

WSET Level 2 felt daunting at first, having to learn theory and geography as well as develop the skillset to systematically taste and describe wine.

I remember other students so quickly and confidently calling out wine aromas and flavors during our first “live tasting class”. In that same moment, I felt like all I could smell was “wine”! What I learned, though, is that tasting and evaluating wine is a skill that anyone can develop with a bit of practice.

Combine that tasting skillset with knowledge of how climate, geography, and winemaking techniques influence the flavors of wine and suddenly you are able to “read” a wine like you read a book. Wine is both an art and a science that is completely dependent on climatic factors that are (mostly) outside of our control. Each glass tells a story of the interaction between a vineyard and the climate that it is subjected to, along with the viticulture and winemaking decisions that impact the flavor of the finished product. The WSET provides a deep dive into each of these components so you can learn to taste a wine and understand the story behind each glass. It is fascinating!

Lineup of 7 wines with a coravin and the WSET textbook.
These were the final seven wines I needed to taste before my exam. The WSET initially recommended 43 wines to sample during the course. I ended up only purchasing about half of them, and thank goodness for the Coravin which allowed me to just take small samples at a time! Tasting these wines while reading about their growing sites, labeling terms, and typical tastes is incredibly helpful in the memorization process.

I thought that by my exam date I would be ready to let go of all of the studying and systematic tastings I’ve been doing for months.

Truth be told, I was almost a little bit sad once the exam was over. I realized how much I enjoyed starting my mornings reviewing flashcards alongside my cup of coffee, purchasing and tasting new varietals of wine I had never even heard of previously, and expanding my wine knowledge in ways that I know will help me be a better writer and educator. Rather than celebrating the end of the exam, I found myself immediately researching WSET Level 3 courses…what have I gotten myself into?!

I never took the WSET Level 1 course since I felt that I had enough baseline knowledge to bypass it. In hindsight that was the right decision for me personally, but for an enthusiast who is just beginning to learn the details of wine, that course would probably be a great fit. All in all, I think the WSET is a fantastic program for anyone who is interested in expanding their knowledge of wine. They also offer courses in spirits and sake if other beverages strike your fancy more than wine. I completed my course online through the Napa Valley Wine Academy which was a great experience.

This has been a fun ride in wine education so far. The question is, should I continue and enroll in Level 3??

The level 3 WSET course takes an even deeper dive into wine regions, begins to discuss market trends and pricing of wine, and features a variety of viticultural methods that influence wine. The exam is also much more intensive. It includes a 50-question exam, 4 theory essay questions, and a blind tasting of two wines. What’s your vote, should I give it a go? Let me know in the comments below!

Wine Country Potato Salad with Bells Up Titan Pinot Noir

Posted on by caitlin

There are a few things that are guaranteed whenever I take a trip to Santa Ynez Valley wine country: great wine, beautiful scenery, tri tip sandwiches, potato salad. Yes, potato salad.

Close up shot of a tri tip sandwich and potato salad from Los Olivos Grocery
This is my go-to lunch at Los Olivos Grocery every time we visit wine country. A trip to Santa Ynez/Los Olivos just isn’t complete without this tri tip sandwich and potato salad!

Now, this wine country potato salad that I’m talking about comes from Los Olivos Grocery and believe me when I say it is not your average potato salad. It’s loaded with bacon, olives, garlic and lots of pepper, and it hits the spot between wine tasting stops. I crave this potato salad so often that I’ve been working to replicate the recipe at home so I can indulge in this dish anytime I like!

Photo of Los Olivos Grocery
This unassuming little market is our beacon of light as we drive through wine country between tastings!

It’s only natural that this Wine Country Potato Salad recipe comes with a recommended wine pairing.

When I tried Bells Up Winery’s 2018 Titan Pinot Noir recently, I knew it was a perfect accompaniment to my version of the Wine Country Potato Salad. Notes of black pepper, baking spice, and the characteristic earthiness of Oregon Pinot Noir give a savory quality to this wine that compliments the rich, umami flavors of the potato salad. The bright red fruit flavors and balanced acidity of the Titan Pinot Noir kick in to provide a palate-cleansing flavor contrast between bites of luscious potato salad.

Bottle of Bells Up Titan Pinot Noir with a glass of wine
It’s only right to serve this beautiful ruby red Pinot Noir in Willamette Valley’s specially-designed Riedel wine glass. You’ll find this wine glass in most Willamette Valley wineries, and it was specifically designed for the aromatics of Oregon Pinot Noir!

Enjoying this Wine Country Potato Salad with a bottle of Bells Up Titan Pinot Noir is a surefire way to experience a wine country-esque afternoon in your own backyard. Here’s how to make my Wine Country Potato Salad at home:

 

Wine Country Potato Salad

Makes about 10 cups

Overhead shot of the Wine Country Potato Salad
Vibrant in both color and flavor, this Wine Country Potato Salad is sure to be a showstopper on your table.
Ingredients:
  • 1 pound red and yellow potatoes
  • 12 oz bacon
  • 1 tablespoon Minced garlic
  • ½ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain Dijon mustard (if you don’t have this, just double the amount of Dijon used)
  • Salt to taste (go easy on the salt at first…the bacon and olives add a lot of salt on their own!)
  • 1 tsp black pepper (more to taste if needed)
  • ¾ cup Kalamata olives, sliced
  • ¾ cup Chopped scallions
  • Chopped parsley, to taste
Steps:

First, decant the wine! For the best tasting experience, allow the Titan Pinot Noir to open up for at least an hour. This Pinot Noir is bold and can easily age for 7-10 years, but if you want to drink it on the younger side like I did, an hour or so in the decanter will allow the wine to oxidize slightly. As it opens, the flavors and aromas become more recognizable and distinct. It is worth the wait to allow this wine to open up!

Close up of the Bells Up Titan label.
If you don’t have a decanter, you can use a wine aerator instead. The most important thing is introducing some oxygen to the wine to allow it to open up!

Meanwhile, in a large pot, add the potatoes and cover them with water. Bring water to a boil and cook potatoes until fork tender.

While potatoes are cooking, cut bacon into approximately 1-inch pieces and set aside.

Once the potatoes are cooked, drain the pot and move the potatoes to a cutting board to cool. Once cooled, cut the potatoes in half or quarters if needed. You should have fairly large, bite-sized chunks for the salad. Set aside.

Return the large pot to the burner. Add bacon and cook until crispy. Remove bacon bits with a slotted spoon, leaving bacon grease behind—you should have about ¼ cup. This will form the base of your dressing (now do you understand why this potato salad is so good?!).

Close up shot of bacon cooking.
Who wishes they had smell-a-vision right now?

Turn off the burner temporarily and allow the bacon fat to cool slightly before proceeding.

Now it’s time to make the dressing! Over low heat, add garlic to the bacon grease and cook for 1-2 minutes until it is fragrant and slightly browned. Add apple cider vinegar, pepper, salt, and both Dijon mustards (regular and whole grain). Whisk until well combined. Carefully taste the dressing and adjust seasonings if desired.

Potato salad dressing
Once the dressing is mixed together, it should be a fairly thick consistency. If you draw a line in the pan with your spoon, it should take a few seconds to fill back in again.

Once the dressing is seasoned to your liking, remove from heat. Add potatoes back into the pot with the dressing and fold gently to mix. The potatoes will slowly absorb the dressing over the next several minutes. Add bacon, Kalamata olives, and sliced scallions. Mix well, and continue to stir every few minutes until all of the dressing is absorbed. Add parsley once potato salad is mostly cooled.

Now, the fun part—taste! If you like your potato salad to pack a punch, you may want to add more black pepper. The Los Olivos Grocery potato salad—the inspiration for this recipe—doesn’t shy away from the pepper. Plus, the kick of pepper pairs beautifully with the Titan Pinot Noir!

Potato salad and bells up Titan pinot noir
The finished product: a perfect pairing of food and wine!

Speaking of Pinot Noir, here are all the details for Bells Up Winery’s 2018 Titan:

Production: 111 cases

Clones: 41.4% Pommard (Chehalem Mountains AVA) – 10-year vines

                 29.3% 115 (Yamhill-Carlton AVA) – 18-year vines

                 29.3% 777 (Yamhill-Carlton AVA) – 18-year vines

Soils: Loess (Chehalem Mountains AVA) & Willakenzie (Yamhill-Carlton AVA)

Harvest: October 4, 2018

Harvest Brix: 25.3 (average)

Cooperage: Aged 12 months in French oak (38% new)

Bottled: December 17, 2019

Released: September 1, 2020

Alcohol: 13.7%

pH: 3.46

TA: 6.8 g/L

Price: $44 per bottle

Fun Fact: Willamette Valley is now on the world wine map!

In July 2021, the Willamette Valley (home to Bells Up Winery and many other world-class wineries) was given “Protected Geographical Indication” (PGI) status by the European Union. They are only the second region in the United States to be given this recognition—Napa Valley was the first.

PGI status is a big deal. From a practical standpoint, this designation helps ensure authenticity and quality worldwide. Perhaps even more importantly, PGI status puts the Willamette Valley on a world stage, recognizing the wine growing region as special, unique, and of the highest caliber. Check out this article on WineBusiness.com to learn about the significance of this designation.

The view of the beautiful Willamette Valley in the springtime.
The view of the beautiful Willamette Valley in the springtime. The valley becomes even more vibrant as the vineyards fill in and the hillsides become lined with vines.

If you’ve considered visiting the Willamette Valley but haven’t done it yet, now is the time! Throughout the vast region, you’ll find top quality wine but with significantly fewer crowds than other wine regions like Napa. As a result, the Willamette Valley feels more down-to-earth and approachable.

Sara and Dave Specter, the “brains” behind the Bells Up Winery operations, are perfect examples of the relaxed, hospitable environment that you’ll find in the Willamette Valley. As a micro-boutique winery, they focus on building relationships with their clients through private wine tastings geared toward winos of all types—from newbie to expert! It’s worth a visit to Bells Up to try their award-winning wines and experience a pure example of all that the Willamette Valley has to offer.

Dave and Sara Specter, owners, winemaker (Dave), "Money Honey" (Sara), and visionaries behind Bells Up Winery.
Dave and Sara Specter, owners, winemaker (Dave), “Money Honey” (Sara), and visionaries behind Bells Up Winery.

If you can’t find the time to make a trip to the region, considering purchasing wine from reputable Willamette Valley winemakers instead. Bells Up Winery is a great place to start! They have something on the wine menu for everyone, from the complex-yet-refreshing Prelude Rosé of Pinot Noir, to the mineral-driven Helios Seyval Blanc, to earthy, peppery Pinot Noirs and even a Syrah from the Walla Walla Valley AVA in Washington. Purchasing from Bells Up means supporting a small, family-owned and operated business that is driven by a passion for producing and sharing fine wine. There’s nothing better than that!

View of the Bells Up property
Here’s a view of the Bells Up property as you drive up the road. In the summer months, the vines fill in and the view from the tasting room overlooks the estate vineyard.

I hope you serve this Wine Country Potato Salad as a side dish at your next BBQ or family dinner, and pour a glass of Titan Pinot Noir (or whatever other Bells Up wine suits your fancy!) alongside it. Cheers!

Like what you read? Give it a share, and be sure to subscribe for email updates with new recipes, pairings and more!

Follow by Email
Instagram
Facebook
Twitter
LinkedIn

Bells up wine with potato salad
Cheers to good food, good wine, and hopefully enjoying both of them in good company!

Sips N Tips Wine Country Potato Salad

Enjoy this unique potato salad recipe inspired by my favorite lunchtime snack in Los Olivos wine country.
Print Recipe
Course Main Course, Side Dish, Snack
Cuisine American
Servings 10 cups

Ingredients
  

  • 1 lb red and yellow potatoes
  • 12 oz bacon
  • 1 tbsp minced garlic
  • 1/2 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp whole grain Dijon mustard (if you can't find whole grain Dijon, just double the amount of regular Dijon used)
  • 1 tsp kosher salt (approximate amount, season to taste)
  • 1 tsp freshly cracked black pepper (more to taste if needed)
  • 3/4 cup Kalamata olives sliced
  • 3/4 cup scallions chopped
  • parsley chopped, to taste

Instructions
 

  • In a large pot, add the potatoes and cover them with water. Bring water to a boil and cook potatoes until fork tender.
  • While potatoes are cooking, cut bacon into approximately 1 inch pieces
  • Once the potatoes are cooked, drain the pot and move the potatoes to a cutting board to cool. Once cooled, cut the potatoes in half or quarters if needed. You should have fairly large, bite-sized chunks for the salad. Set aside.
  • Return the large pot to the burner. Add bacon and cook until crispy. Remove bacon bits with a slotted spoon, leaving bacon grease behind—you should have about ¼ cup. This will form the base of your dressing (now do you understand why this potato salad is so good?!).
  • Turn off the burner temporarily and allow the bacon fat to cool slightly before proceeding.
  • Over low heat, add garlic to the bacon grease and cook for 1-2 minutes until it is fragrant and slightly browned. Add apple cider vinegar, pepper, salt, and both Dijon mustards (regular and whole grain). Whisk until well combined. Carefully taste the dressing and adjust seasonings if desired.
  • Once the dressing is seasoned to your liking, remove from heat. Add potatoes back into the pot with the dressing and fold gently to mix.The potatoes will slowly absorb the dressing over the next several minutes. Add bacon, Kalamata olives, and sliced scallions. Mix well, and continue to stir every few minutes until all of the dressing is absorbed. Add parsley once potato salad is mostly cooled.
  • If you like your potato salad to pack a punch, you may want to add more black pepper. The Los Olivos Grocery potato salad—the inspiration for this recipe—doesn’t shy away from the pepper. Plus, the kick of pepper pairs beautifully with the Titan Pinot Noir!
Keyword potato salad

Debunking Beaujolais: A Quick Guide to French Wine

Posted on by caitlin

This week, Beaujolais was on my list of wines to taste as preparation for my WSET exam. Until recently, I’ve stayed away from buying French wines, mostly because I was too overwhelmed by the labels and regions to truly understand what I was buying. The WSET has helped me understand the basics of French labeling and regions, so I’m here to help debunk the French wine buying process for you—starting with Beaujolais.

Three bottles of Beaujolais wine with three classes of wine and the corks.
My three bottles of Beaujolais all lined up and ready for a tasting!

I hosted a wine tasting party (for myself!) on Friday night, and I opened three bottles of Beaujolais. The first thing you need to know is that Beaujolais is a French wine region, and it is permitted to grow Gamay grapes (yes, French law dictates what grape varietals can be grown in each region). As a result, all three of the wines in my tasting line up were 100% Gamay. Gamay is a grape that produces light-bodied red wine with medium-high acidity and red fruit flavors. It has similar body to Pinot Noir, but usually with slightly higher acid and tannin.

So, if all of these wines are 100% Gamay grapes, then why the heck are the labels all so different? Well, the French make their labels pretty confusing for consumers outside of the EU, so let me break it down for you.

A close up of the bottle labels
These three Beaujolais labels are distinctly different from one another in name. It takes an educated consumer to truly understand the quality level and grape varietal in these bottles. Don’t worry, I’m here to help!
From left to right:

Beaujolais:

A wine labeled as “Beaujolais” signifies that the grapes were grown within the Beaujolais region. This could be referred to as the “bottom tier” of Beaujolais wine. Wines with the Beaujolais label tend to be made from grapes that are part of high-yield vineyards. Vines are typically planted on flat land as opposed to more desirable hillside vineyards. A standard Beaujolais wine is made to drink while young and will most likely show simple, red fruit flavors without much complexity or depth.

Beaujolais-Villages:

A wine labeled “Beaujolais-Villages” means that the grapes used to make this wine were grown in specific areas within Beaujolais known for producing higher quality fruit. These areas are referred to as “villages”. Vineyards designated for Beaujolais-Villages wines are usually situated on south-facing slopes, which is the best orientation for vineyards in the northern hemisphere. Wines with a “villages” label should have more complex flavors and aromas compared to a simple “Beaujolais” label.

Fleurie:

Now, here’s where things get really confusing. The top tier French wines come from specific “crus” within a designated region. (You’ve probably heard the term Grand Cru, right?). Well, if a 100% Gamay wine is grown within one of 10 specific crus in Beaujolais, then the wine can be labeled according to the name of the cru itself rather than the name of the region. In this case, “Fleurie” is the name of a Beaujolais cru. Consumers of French wine who prefer to purchase high-end cru wines should know the names of crus in different regions in order to fully understand what type of wine they are buying and where it was grown. Fleurie is one of the most popular crus within Beaujolais. It features south-facing sloped vineyards that are known for producing some of the most concentrated fruit of Beaujolais. A cru wine should show the most flavor and complexity of the three Beaujolais labels.

I tasted the wines from left to right, and evaluated them using the WSET Standardized Approach to Tasting. The quality of the wines definitely increased from bottle-to-bottle, with Fleurie being the clear standout of the three.

A close up of the three glasses of wine
While these three glasses of Beaujolais wine appear to be the same judging by color alone, I can assure you they each taste very different from one another!
  • The 2019 Deboeuf Beaujolais was the cheapest of the three bottles, which cost me $10 or less. I found that the tannins in this wine overwhelmed my palate a bit, but I was still able to pick up on a few distinct flavors and aromas—namely strawberry and red cherry. The aroma intensity was light and the finish was short. The WSET quality rating was “acceptable”.
  • The 2017 Deboeuf Beaujolais-Villages was distinctly better than the previous wine. It was a major upgrade in balance and flavors, and only cost me $11.50 for the bottle. Darker red fruit flavors were prominent on the nose and palate, and while tannins were still present they were not nearly as overwhelming as the first bottle. I got a hint of chocolate on the nose as well, perhaps a sign of the wine having a bit more age to it. The WSET quality rating was “good”.
  • The 2019 Chateau de Déduits Fleurie was the most expensive of the three Beaujolais bottles, costing me just under $18. (This price is a steal compared to many other French wines!) Despite its young age, this wine displayed tertiary earthy aromas alongside ripe red fruits and baking spice. The flavor intensity was the strongest of the three bottles, and the tannins were the softest of the group. The Fleurie was bright and enjoyable, balanced, and complex. The WSET quality rating was “very good”.

Beaujolais wines are typically meant to be consumed while young, although some bottles of cru wines may age well over time. The youthful nature of these wines helps keep the price point low for international consumers. I bought these bottles at Total Wine and had no trouble finding a few to choose from.

If you’ve never tried Beaujolais or are just starting to learn about French wine, consider setting up a tasting like this one! It’s a great way to train your palate and hone in on the differences in quality between each bottle.

I hope my debunking of Beaujolais will help you on your next wine buying trip, or will at least inspire you to get your hands on a new varietal of wine sometime soon. Cheers!

Like what you read? Give it a share! And be sure you’re following me on Instagram to see what other wines I’m trying!

Follow by Email
Instagram
Facebook
Twitter
LinkedIn