Honeywood 2006 Pinot Noir

I have a confession to make - I have been consuming quite a bit of wine, yet not blogging about it. I am hanging my head in shame, as I write this entry.

Those of you who read some of my entries know that I am a fan of starting the week/ending the weekend with a nice glass (or 2) of great wine, and this week is no exception. Today, while looking at my quickly diminishing wine selection and deciding what I should partake in, I decided I would open a 2006 Honeywood Pinot Noir. About a week and a half ago, Aileen, Kristen, Dan, and I decided that a trip to Honeywood was in order. Stan was unavailable, so another one of the staffers assisted us with the tastings. Once again I tasted the 2006 Pinot Noir.

I really enjoy this Pinot Noir. They have an 04, which just doesn't compare (I am tempted to buy a bottle and review that one as well...). Everything about the 06 just speaks volume of the quality wine this is - from it's color, coat, nose, and taste, everything is absolutely enjoyable.

I left the bottle to breathe for about 45 minutes while I prepped some pasta for dinner and did a little bit of cleaning up. Then came the first pour. The hue on this wine, from the very beginning, is one of a very deep grape red in shade. The nose is one rich with oak and spices. The website writes - "in the nose are strawberries, black cherries and cinnamon, but there's more in the background with bay rum, violets and black pepper." I, unfortunately, am not able to smell the strawberries and cherries as much - I find them to be very light and the cinnamon to be only slightly heavier (this could be due to my allergies).

The first sip is very subtle. It really takes the second sip for things to really kick in, but it is worth it. After a couple of sips, you can really taste the oak and spices, and feel them warm your body as you swallow. This Pinot is not very heavy on the palate, even after it goes down. When you take in the wine, there is a burst of flavor and sensations on the palate, but then is dies down, almost like a wave - coming in, then receding. The aftertaste leaves the palate warm with the spices lingering, but not annoying. There are some moments where some of sips are sweeter than others, something I am crediting to the fruits. After a little bit, things mellow out a little with this Pinot.

Overall, very enjoyable, two thumbs up on my end for this great Pinot Noir. If you are feeling adventurous, you can try the 04, but the 06 is definitely better.

That Perfect Wine Rack

Have you found it? I sure haven't. For the past two years I've been on a mission to find the perfect wine rack / cabinet to hold the delicious nectar, to minimal success. It has to be just right. Not too big, not too small...classy enough...and not too expensive. You'd think I was asking for a miracle. There seems to be a void of 72 - 120 bottle offerings that aren't either really cheap or really expensive. In a tragic turn of events, some friends in Pullman found exactly what I was looking for in Spokane at Pier 1, so I dutifully went down to the Pier 1 in Eugene only to find that cabinet had been permanently discontinued and wasn't in stock in any store in Oregon. The search continues. In the meantime, my wine will stay in the hodge-podge of storing devices that it has been since I moved here.

It's been quite a while since I've posted -- sorry -- I've been in California for the past 11 days and was on vacation for a week before that. No excuse, I know. The readers of The Oregon Wine Blog will be happy to know that we drank some delicious wine in both venues, and have some great features in the works for the next few months. Notably, we are working on a trip to Eastern Washington which will feature wines from Walla Walla, Red Mountain, and Columbia Valley.

Block 15 King’s Gold -- Beer and Wine Fusion

Today I spent some time with Nick Arzner, founder and assistant brewer at Block 15 Restaurant and Brewery in Corvallis tasting an upcoming release – King’s Gold. This brew is an interesting fusion of the Oregon microbrew and wine industries.

King’s Gold starts its life as Golden Glo, the pub’s crisp and refreshing Golden--light in body and brewed with all organic grains. For this batch, instead of kegging it off the beer was sent to a used King Estate Pinot Noir oak barrel for aging. The name of the beer, of course, is a play on the winery and base of the beer. The idea for this brew was borne in a conversation between Arzner and brewer Steve van Rossem, who has some contacts at King Estate and knew he could easily get an old barrel. Arzner said that many breweries age beer in old bourbon barrels, but not many use wine barrels so this was a perfect endeavor for a small brewery like Block 15, where they have the ability to experiment with different and unique beers. After aging in the wine barrel for about 6 weeks, this beer is about ready to go out with a 5% ABV and 20 IBUs.

Nick thieved a glass out of the barrel for me pre-release, and immediately I noticed an aroma similar to the Golden Glo but with the added hint of oak and a fruitiness reminiscent of Pinot Noir. In terms of color, this beer is a bit darker having taken on an oaky look. I found the beer to be easy drinking with a subtle oak and pinot flavor, with the fruit coming out on the finish. Arzner described this as a connoisseurs beer in that it takes a subtle palate to pick up and appreciate the changes from their golden. I’m not sure that someone who didn’t know how this beer was made could tell it was a pinot flavor, although once you know "there it is". The more the beer breathed the stronger the oak and pinot odor came out, and with more carbonation I think it will have a very nice aroma.

Basically, this beer is a sexier version of the Golden Glo with a wine twist. It’s a bit sweeter, so may pick up a niche following as a result. Arzner is quite pleased with the outcome. He didn’t quite know what to expect but was concerned that the oak would overpower – which didn’t happen. There are only 4 kegs of King’s Gold that will be released in the next week or two, so I expect it to go quickly. Folks will probably select this beer for the shear novelty of aging in a wine barrel, but will continue drinking it due to the enjoyable flavor and drinkable quality. I certainly enjoyed my taste.

Not quite Oregon...or the Northwest...

(This was published after my return from my trip to Chicago in June 2008)

Once again I am writing about someplace not quite Oregon or the Northwest. I am writing this from Chicago where I am spending 2 weeks. The other day, I met up my friend Aiden and his girlfriend, Heather, for wine and cheese at a place called Bin 36. Bin 36 is located downtown Chicago near Marina City (one of my favorite places downtown) and the House of Blues. Aiden and I hadn't seen each other in several years, but he knew of my like for wine, and has one himself. While we sat in Bin 36 for only a couple of hours, Aiden told me all about this establishment that has an array of wines and cheeses while offering you the chance to just relax and unwind each evening.

The ambiance of the bar/restaurant was incredibly appealing. I remember the West and South wall of windows that let it lots of great natural light. There was this huge curtain that could be drawn if part of the restaurant was being used for a private function. Aiden mentioned that they have "classes" and tastings for those interested in wine. I enjoyed a couple of glasses of great wine with Aiden and Heather, and I will be making an entry about an amazing Pinot Noir (from Hahn Estate in Monterrey) that Aiden gave to me and survived the trip to back to Oregon.

So if you are ever in Chicago, I encourage you to check out Bin 36, you wont regret it.