Watch Out, Willamette Valley

There's a new gal in town and she's a knockout. Sleek and ultracool, she's not only a dream but an eco-minded natural to boot. She oozes class with drop-dead looks that are built for punishment and pleasure. What's more, she's femmy without being girly and just butch enough to keep the guys at attention and poised for more. And, since this is a wine blog, did we mention she turns out phat food and knows her wine?

Her name is The Allison Inn & Spa and she's the Willamette Valley's first luxury resort. Built along the foothills of Newberg's Chehalem Mountains, the clean, green and lean Allison occupies 35 hillside acres surrounded by Yamhill County's bounty of vineyards, orchards and rich farmland.

We were lucky to catch The Allison's mid-September grand opening celebration, and what a party it was. Before we toured the 85-room resort, we sampled sips from Oregon winemakers in outdoor tents that featured local artists and winemakers. David Adelsheim, who had a hand in planting The Allison's on-premises vineyards, poured his excellent wines. We gave high fives to lesser-knowns such as Natalie's Estate Winery, which seeks to also master the un-Pinot, Syrah. Inside, it was a feast of artisan cheeses, charcuterie and more Oregon wines, including the highly decorated Domaine Serene.

Here's what you need to know: First of all, she's not a cheap date. Is she worth the splurge? Answer, yes, no hesitation. The grounds cover winding footpaths, remarkable vistas, stonewalled herb and vegetable gardens and an infinity-style indoor pool. The spacious deluxe rooms seduce you into serenity with gas fireplaces, beds comfy enough to loll around in all morning (at least) and special touches such as retractable shades for your bath and lighting to bring out your inner supermodel or stud-monkey.


Wander outside your room to visit the glorious spa with copper touches (we liked the ultracool copper-toned chain mesh curtain), stone fireplaces and mingle areas, a glass-enclosed spiral staircase, blond-highlighted wood flooring and more textures than you can touch or take in during a single visit.

Hungry? The Allison's Jory Restaurant, named in honor of Willamette Valley's fertile soils, dishes out seasonal produce from Oregon farms and gardens in a 6,000 square-foot setting with open kitchen and additional outdoor terrace dining. Wine and spirits feature the Pacific Northwest's microbrews and Oregon's outstanding wines with special touches such as "Women Winemakers We Love."

The Allison's 45-minute-drive from Portland and easy access to more than 200 Oregon wineries makes the resort ideally situated for wine travel and exploration. Its 12,000 square-foot meeting facilities can accommodate groups from ten to 400 lucky guests. Gotta golf? Pull out your irons to tackle the 18-hole Chehalem Glenn course. History your bag? Head to nearby McMinnville's Evergreen Aviation and Space Museum to visit the Spruce Goose and other heritage planes. Need cold, er, cool ocean breezes? Grab your fleece to take in the Oregon Coast, only 63 miles away. Our opinion: Stay put and enjoy the ride.

We see The Allison as Willamette Valley's transformational property, much as Auberge du Soleil ushered in a new era in Napa and California's wine tourism when the now-famed resort opened its doors in 1985, four years after its inaugural restaurant introduced visitors to wine country cuisine.

If Oregon Pinot Noir and luxury travel floats your boat, there's only one thing to do: Go. Now. For a homier Willamette Valley experience, we're still partial to the Carlton Inn. Either way, there's plenty of great wine to taste, soul-satisfying food to eat and plenty of peace to experience among nature's greatest gifts. She's a beauty.

Revelations: Your Wine Palate

The sooner you learn to make sense of your wine palate, the sooner you'll be drinking wines you truly enjoy instead of those that just don't do it for you. A fun and efficient way to discover what tastes and textures you like best is to participate in a guided wine tasting. For the 15 ladies who attended such a tutorial last night, it was like finding true love.

The wine boss laid down a few ground rules: Arrive on time with a clean palate and an open mind; perfume verboten. After a few tips, an unoaked, stainless-steel fermented Oregon Chardonnay led off with clean stone fruit flavors, light-to-medium body and crisp acidity. While a few ladies wrinkled their cute noses, others wished for shrimp cocktail. Next, a California chard offered toasty oak flavors, tropical fruit and a creamy, heavier body. Noses unwrinkled, others dumped. All good – the palates are coming out.

A surprise Argentine white opened up a bouquet of floral aromas for the exotic-minded set. Eyebrows went up as noses buried into tasting glasses for long, deep breaths. By now, palates were definitely awake and frisky.

Wine Boss figured they were ready for the rosé challenge. One sip of this Provençal palate-pleaser busted the wine chauvinism of those ladies brave enough to admit rosé prejudice. Who could resist its red fruit and strawberry flavors with a hint of mint and food-friendly acidity?

Ready for red, the bright fruit lovers swooned for a Central Coast Pinot Noir's cherry scents and gorgeous color. Their sharper and savvier palates were tickled to pick up the wine's cinnamon spice and soft mouthfeel. Now we're talkin'!

Onward to a Paso Robles Syrah, which nearly silenced the group. After all that red-fruited wine, the women zeroed in on the wine's dark-fruited flavors, peppery spice and subtle tones of leather and earth. The wine mojo was swelling as the group busily jotted notes between bites of aged Gouda and treats Wine Boss served to match, not mask, each wine.

The closer red from Argentina was a mouth-filling hedonist's delight of smooth mocha and blackberry flavors. We didn't spot too many spitters or dumpers for this one either. Some ladies went back to Syrah while others double-checked that they'd actually enjoyed a rosé by going back for more. A roomful of palates had been revealed.

Because the ladies had done so well to identify different wine flavors, textures and characteristics they liked or didn't – and why – Boss brought out a final delicacy: Muscat de Beaumes de Venise, a fortified wine to weaken the knees of the staunchest dessert wine refuse-nik. More surprise, more converts, case closed.

The evening was a success all-around with great camaraderie, learning and discovery. The Girlfriend Factor's scholarship fund was enriched and the ladies went home understanding a whole new world right inside their pretty mouths: their wine palates, understood, accepted and primed for more.

Curious to try this on your own? Here's the list of tasting wines from wine shops and grocers around town that range from about $6-20 per bottle. Click on any wine to learn more:

2007 A to Z Oregon Chardonnay
2008 Bouchon California Chardonnay
2008 Crios de Susana Balbo Torrontés
2008 Chateau Routas Rosé
2006 Cambria Pinot Noir, Julia's Vineyard
2006 Robert Hall Paso Robles Syrah
2005 Zolo Malbec Reserva
2007 André Andrieux Muscat de Beaumes de Venise

Cheers!

September is California Wine Month

Give a toast to the business behind the libation as the Golden State celebrates California Wine Month during the harvest month of September. Governor Schwarzenegger's proclamation recognizes the importance of the state's wine industry to California's economy and families, not to mention the global reach of California wines.

With so much attention focused on wine's pleasures, it's easy to lose sight of wine's importance as an industry. We were amazed by these remarkable facts about California wine, which make our beverage of choice even more awesome:

• California accounts for 90% of all wine produced in the United States.
• California is the world's fourth-largest wine producer.
• California wine generates $18.5 billion in domestic retail wine sales.
• California wine industries generate 820,000 jobs nationwide.
• The national economic impact of California's wine industry is $121.8 billion with an impact of $61.5 billion on the state's economy.
• Family-owned and operated businesses comprise the majority of the state's 4,600 winegrape growers and 2,800 wineries.
• California winegrowing began in 1769 with Father Junipero Serra and the Franciscan monks.
• California has 108 American Viticultural Areas (AVAs) with winegrapes grown in 46 of the state's 58 counties.
• California leads the nation in wine tourism with more than 20 million tourists visiting the state's winemaking regions yearly.
• California wine is the leading finished agricultural product in the country, even though less than 1% of California land is planted to vineyards.
• California wine drives the popularity and reach of "wine culture," evidenced in part by winemaking ventures in all 50 states.
• Women and immigrants have played pivotal roles in the development and growth of California wine.
• California is a leader stateside and abroad in wine innovation, quality, science, entrepreneurship, and sustainable winegrowing and winemaking.
• California wine country's top chefs comprise the vanguard of America's culinary revolution with their focus on fresh, seasonal and regional cuisine.

Source: www.discovercaliforniawine.com

Impressed? We were, and that's with nary a mention of how North American rootstock saved the European wine industry from devastation by the Phylloxera pest.

Many valley eateries are celebrating California Wine Month with wine specials. Mindy at Zin American Bistro has specials on many wines from her exotic wine list. All Roy's Restaurants have special wine promotions this month, including our Roy's in Rancho Mirage. And in case you missed our sold-out bash at Piero's Acqua Pazza last month, you can cruise by any Monday night this month for 50% off regularly priced wines by the bottle or glass.

Call your favorite watering hole to ask about their California Wine Month specials. Local stores participating in the celebration include Vons, Pavilions and Costco locations in California.

Now get busy making us the #1 wine market in the world!

Wine Labels We Like

Last post we looked at wine labels that were light on facts but heavy on fun. Cute, but not very informative. Some wineries use labels to tell a story that can help you decide if what's in the bottle is right for your preferences or occasion.

Take a look at the back label of Zolo 2005 Malbec (click on the image to enlarge and catch the details). The snapshot plants you in the Mendoza terroir of this 100% Argentine Malbec. It's been aged for 14 months in new oaks, a tip-off to this wine's toasty flavors. In case you missed that clue, the description of the wine's aromas spells it out for you. Read on and you can picture the wine's deep color and imagine how your first sip will taste and feel.

Fans of this silky smooth and totally delicious Malbec know these wine words are accurate. The proof is in the tasting and, truth is, you can't know for sure until you pop the cork. Even so, if you enjoy this flavor profile, the label may help land this wine in your shopping basket. We snagged one of the last bottles at LA Wine Company for $15, a total steal for such a big, balanced wine.

Another type of helpful label tells you when and how to drink what's in the bottle. We saw this label on the back of an Austrian red wine at Johannes in Palm Springs.

At a glance, the three-panel graphic tells you the wine's ideal serving temperature of 18º C (64º F), how long to decant it (2 to 4 hours) and perhaps best of all, when this wine should be ready to drink (from 2006 to 2010). No subjective flavor descriptors here, just the facts. Very helpful, indeed.

Other winemakers use the label to express a philosophy, often about winemaking itself. Here, a bottle of Petite Sirah from Trinitas describes the winemaking family's spiritual connection to their wines.


Three wines, three very different labels. Let us know about labels that make you want to drink their words. Or not.

Cute Wine Labels, Pretty Bottles

Have you ever bought a wine because the label or the bottle was just plain irresistible? What about Antinori's white wine that came in a green, fish-shaped bottle complete with scales? We'll admit it if you will too.

Wine buyers aren't immune to clever marketing ploys. Fact is, some wine label designers are pretty savvy cats who work the label or bottle design as prime wine-selling real estate.

A label's design can raise or lower a wine's shelf-appeal, regardless of what's actually in the bottle. At their best, clever or beautiful labels can trump a wine's price barrier and trigger sales. A dull label on a terrific wine might cause shoppers unfamiliar with the wine's quality to bypass it in favor of one with a snazzier label. On the other hand, a label with fetching colors, captivating design or sex appeal can land the sale – after all, you might subconsciously figure, how can you not enjoy a wine whose label promises so much?

Lately, a couple of messages-in-a-bottle worked their subliminal magic on us. We were hooked by one look at the label of Mad Housewife 2007 Chardonnay. What better bottle could we bring to girlfriends' weekend on Balboa? Or, as the winery asks on its Web site, What's Domestic Bliss Without a Little Wine?


In the glass, Mad Housewife was drinkable but hardly complex. Fruity flavors of apples and pears were mixed with a moderate amount of oakiness. With only a $4 price-tag, the goofy front and back labels alone gave us our monies worth in pleasure.

More recently, we couldn't resist a Languedoc wine in a pretty green bottle. Made from the obscure Picpoul grape, the 2008 Coteaux du Languedoc Picpoul de Pinet takes root from fruit grown in clay and limestone soils known for producing light white wines that pair well with the region's marine-based cuisine. Of course, we didn't know any of that when we saw Pretty Green Bottle that hot day. Instead, it had the come-hither look of a thirst-quencher. At around $9 at LA Wine Company and with Patrick's endorsement, we took the chance.

This time, what was inside the bottle mattered. The 100% Picpoul delivered clean flavors of juicy apple and green melon with refreshing acidity and enough complexity to keep our interest. Choose it as an aperitif or enjoy it with light summer fare or shellfish. At 12.5% alcohol, you'll stay cool through the dog days of August.

What pretty bottles or cool labels have you come across this summer? Did the wine deliver or was it just a pretty face? Either way, we hope it was fun.

Rutherford Rocks The River

Our August 28th Night at the River event at Piero's Acqua Pazza is nearly sold-out already, which is great news for our charity, S.O.S. (Soldiers' Organized Services), Piero's and B Cellars, our featured winery.

Napa's B Cellars wines are known for combining different grape varieties to create their signature blends. Winemakers compose B Cellars' varietal wines with juice from vineyards around the Napa Valley Appellation. You'll find them tastefully balanced and intriguing palate-pleasers.

Among the Killer Bs we're slated to sip is the 2006 George III Cabernet. This limited-production Cab is sourced from a Rutherford Bench vineyard plot originally planted by George de Latour III, founder of Beaulieu Vineyards (BV), in 1933.

The low-elevation Rutherford AVA is characterized by gravelly and loamy earth where grapes grow in alluvial soils between Napa's two main mountain ranges. Intense summer sunlight allows steady ripening of the fruit followed by brisk cool-downs as temperatures begin falling soon after sunset. This distinctive terroir has made the Rutherford site known throughout the world as Cab Central.

None other than André Tchelistcheff, one of the fathers of California wine, recognized the beauty and power of the region to make great Cabernet, which he nicknamed Rutherford Dust. We can't wait to start rolling in it.

Also on deck on the 28th are two blends. The 2007 Blend 23 of Chardonnay, Sauvignon Blanc and Viognier is artful, complex and refreshing. We think you'll enjoy its luscious mouthfeel and unique flavor profile of white peaches, mineral and fresh citrus.

Go pazza with your first sip of 2005 Blend 24 as you smell and taste Italy in your glass. This Super Tuscan blend of Cabernet Sauvignon, Merlot, Sangiovese and a smidge of Petite Sirah wowed us a few months back at the Friends of James Beard Benefit dinner at Spencer's.

Finally, you'll be juiced by B Cellars 2006 Petite Sirah. We're expecting a big-on mouthful of dark fruit, perhaps with hints of mocha or mint. Piero's is serving it with their flourless triple chocolate cake, which means the wine should deliver broad-shouldered heft to sail from glass to fork and back.

Topping it all off, B Cellars has special offers in store for us, along with our usual WinewomenPSP festivities. Grab one of the few remaining reservations today by calling Kathleen at 760.799.7076 or you'll be eating, rather than tasting, Rutherford Dust.

Chef Nicolas

We were very saddened to read about the passing of Chef Nicolas Klontz in today's Desert Sun. Together with his wife and partner Mindy, Chef Nicolas created masterful food and wine experiences at Zin American Bistro in Palm Springs. Chef Nicolas' passion and flair for food found expression in the spirit of the dishes he served, which Mindy always honored with her amazing and exotic wine service.

We logged a few unforgettable dining experiences here and on our Web site. One special treat was the night our band of locals brought out-of-town guests and one high-palate child there for dinner. Determined to taste our way through as much of the tantalizing menu as we could, we all ordered different appetizers, entrees and desserts so everyone could try each dish – every bite delivered deliciousness, with not a mediocre morsel passing anyone's lips.

Another evening, we were surprised when Chef Nicolas sat down at our table to grab some late-night dinner for himself. Thinking perhaps we'd lingered too long, Chef Nicolas instead put us at ease by rattling off funny stories over more wine and fantastic food late into the night.

Tomorrow night's memorial service will be held at Zin from 5 to 7 PM. Stop by to honor a master chef, a terrific homme and to express your condolences to Mindy. Support this lovely lady with your continued patronage. Chef's spirit will live on in his food.