Let’s Chill…

Categories: Wine

It’s hot out there! Like, 90 degrees outside hot. All the more reason for a chilled, crispy glass of something delicious.  If you’re strapped for time or if you’re not, Dr. Vino has you covered. Here are his best tips for getting that wine from zero to chilly in no time:

Two Mountain rocking the ice bucket

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Cowboys & Wine

Categories: Wine

In late June we had the privilege of joining K Bar L for their Wine in the Wilderness retreat—where we tasted and paired wine, rode horseback, and enjoyed the gorgeous sweeping Montana views. It was an unforgettable weekend. read more…


Complex and Elusive: Mouthfeel

Categories: Wine

This is a post about body and mouthfeel. Whoa…! Easy killer. This is a wine blog! We’re talking about the texture of wine here…

Creamy, rich, smooth, silky, juicy, supple, viscous, lean… These days, balance, body, and astringency (all factors contributing to the texture of wine) are right alongside aroma and flavor as factors leading consumers buying choices. Said some Pacific Northwesterner somewhere: It’s all about the way it feels.

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Yak-deaux

Categories: Tasting RoomWine

If you’re a Yakima Valley wine enthusiast, you probably already know that our valley is located on the same latitudinal line as Bordeaux—a wine region known for its profoundly complex and age worthy wines—in France. This is part of why so many Bordeaux varietals can thrive here: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot for reds, and, most popularly, Sauvignon Blanc and Semillon for whites. (At least, of the Bordeaux varietals.)

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Anatomy of a Grape

Categories: ArticlesWine
Anyone geeky enough to get behind this diagram? You can see the difference between first, second, and third press – and why it actually matters – here. (Second and third press typically make the juice more astringent. Some winemakers don’t even press at all, that’s called free run.)
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