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the Week

By Chuck Hill

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Wines of the Week
April 3, 2008

Oyster Wines, Part Three
By Chuck Hill

(Part One) (Part Two)

With the cool spring we are having, the waters of Puget Sound have remained nice and cold, thus keeping all of our local oysters in pristine slurping condition. Here are the final selections to accompany your oysters and mussels.

Daedalus Cellars
2006 Gruner Veltliner,
WV, Elton Vineyard
$21.00

This Austrian varietal is just catching on in the Pacific Northwest and looks like it will become a cult favorite. Aromas of spicy Asian pear, mineral and white pepper lead to a palate rich with creamy apple, pear and mango flavors. A light creamy finish from sur lie aging is a nice touch.

Desert Wind
2007 Sauvignon Blanc, Bare Naked, CV
$15.00

This all-stainless-steel fermented Sauvignon Blanc offers all the characters sought by oyster lovers. Delicate aromas of citrus and herb lead to a crisp palate of green apple, grapefruit and Asian pear. Serve chilled with your oysters on ice. Yummm!

Erath Vineyards
2006 Pinot Blanc
Willamette Valley
$14.00

This tasty Pinot Blanc leans toward the tropical/floral side of the varietal. One first encounters forward fruit flavors, then on the finish, crisp acidity refreshes the palate. A very nice wine with the popular Totten Inlet Virginicas (east coast oyster) grown by Taylor Shellfish near Shelton, WA.

Willamette Valley Vineyards
2006 Pinot Gris
$15.00

Consistency is one of the hallmarks of a quality winery and Willamette Valley Vineyards has crafted superb Pinot Gris for many vintages. Aromas of tropical fruits, pear and melon are delicate and complex. The palate is flavorful with round citrus flavors complemented by notes of honey, apple and light herb. A great wine to serve with Kumomoto oysters and also a good match for mussels.

Wine by Joe
2006 Pinot Blanc
Oregon
$12.00

This classic Northwest Pinot Blanc offers aromas of stone fruits, Fuji apple, mineral and light creamy vanilla. The palate is rich from sur lie aging but still has ample acidity to accompany half shell oysters, but it is truly at home paired with steamed mussels

Griffins Crossing
2006 Sauvignon Blanc
Horse Heaven Hills
$16.00

The fruit for this flavorful Sauvignon Blanc was harvested from the Destiny Ridge Vineyard in the Horse Heaven Hills. Look for zesty aromas of green apple, pear and herbs with hints of toasty oak. The palate is lean and crisp favoring apple and mineral flavors with a finish of vanilla and light oak. Good with oysters, great with mussels!

Foris Vineyards
2006 Flyover White
Rogue Valley
$13.50

Oyster lovers will enjoy this blend of Chardonnay, Pinot Blanc, Pinot Gris and Riesling that offers complex aromas of crisp apple, pear and stone fruits. The palate is bone dry and crisp with lingering flavors of apple and mineral.

Geyser Peak
2006 Sauvignon Blanc
California
$12.00

Geyser Peak Sauvignon Blanc is a perennial winner in many oyster wine contests, and it showed its stuff in our tasting as well. The nose offers citrus notes of lemon, grapefruit and tangerine with the palate offering very light flavors but crisp acidity and a balanced mouthfeel that is the perfect complement to oysters on the half shell.

Ash Hollow
2007 Sauvignon Blanc
Columbia Valley
$20.00

Aromas of citrus, melon, mineral and herb greet the taster with flavors following the same path. Crisp acidity and flavors of lemon, grapefruit and tropical fruits make for a very appealing oyster wine. To be released on May 1, 2008.

Cathedral Ridge
2006 Pinot Gris
Columbia Gorge
$18.00

Winemaker Michael Sebastiani crafted this Pinot Gris to "showcase the bright acidity of Hood River area fruit, while carrying a mouthfeel that is soft and pleasant." Tropical fruit aromas of citrus, star fruit and pineapple lead to a fresh palate of tropical flavors with hints of apple and pear. Very tasty with our favorite oysters.

 

Henry Estate
2005 Chardonnay
Oregon
$15.00

This is an elegant Chardonnay with delicate aromas of apple and pear complemented by notes of anise and toasty oak. The palate leans toward rich and creamy, though ample acidity balances the mouthfeel - especially nice with steamed mussels.

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