(Editor's note - This is a slideshow posting of a Palate Press article from 2012.) I led a wine tasting once for students at Dartmouth’s Tuck School of Business. I like pouring for twenty-somethings because they’re so eager to taste and talk about wine. With B-schoolers like these, I’ll also cover
This is a white wine that seems to kaleidoscopic around as you sip it and as you pair it with different foods. It begins with a piquant, herby nose. When the wine warms a little, some rich, tropical fruit appears in the aroma and flavor. And the finish evolves too,
A tinge of earthiness in the aroma gives us a clue that this is not a purely New World pinot noir, though it comes from Oregon. The classic earthy Burgundy element persists on the palate too. Red and black fruit intermingle, and oak-aging provides structure without hindering the flavors. Moderate
It's time to bring that tie-dyed t-shirt out of the closet and grab some rainbow-colored suspenders, because this season's vegetables are all about color. This spring is a perfect opportunity to experiment with sight as well as taste, with some-read more-
Here in Oregon I’m surrounded by two things that make me happy during the holidays: excellent wine and an intense embrace of vegetarianism. While it’s definitely easy to have a meat-free diet in the Portland metro area, it might not-read more-
When was the last time you read a wine tasting note and found the comment: “This wine pairs great with artichokes, tomatoes, and rice!”? Most of us would likely agree that suggestions like this are few and far between. There-read more-
