The winery I work for produces a late harvest Riesling that makes me realize how wholly unappreciated dessert wines are. On any given day I can expect to encounter a visitor that claims to not like “sweet wine,” and opts to skip the last taste in the flight. I can’t help but think that these folks are seriously missing out because they are thinking about dessert wines in the wrong context—as something that might be sipped casually on the patio, coating the palate with sugar. Instead I like to encourage folks to think of dessert wine in a different context. And one of my favorites is in terms of blue cheese.
I’ve been reading through many of my tasting notes on northwest white wines as the year comes to an end. My first full year in Oregon I tasted a lot of wines and had the opportunity to meet many wonderful people. Hopefully in the coming year I will have ample opportunity to visit even more tasting rooms in the Northwest.
People love to hate Chardonnay. If anything, it’s easy. We have been taught that Chardonnay is insipid, boring, and generic (thank you California). There’s tons of it being grown and it can be found almost everywhere. There is even a faction of folks that subscribe to the ABC principle of “Anything But Chardonnay.” However, in Oregon producers have spent the last two decades bucking that very anti-Chardonnay mantra. Continue reading