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April 23, 2008

06 Grochau Cellars, Willamette Valley Pinot Noir "Toute de Suite"

Here is where Grochau belongs, making wines you guzzle instead of sip. Everyone should want to drink this--an unpretentious wine so purely fruity, even the sangria lovers out there would love it. It tastes full of cherry (Tylenol) with a mossy framboise finish and this herbal undercurrent of grilled lamb and thyme. Thyme tumbleweeds to be precise. Falling into a lake of fermenting kriek. Here is where Grochau belongs, not messing with syrah. Be Mayweather, Trinidad. You don't have to be Tyson to be a contender. It satisfies whatever that urge is inside of you to buy hot-vintage Spanish garnacha. Eat some fried mushroom risotto balls at a bar--on a bar--one pocked with wine stains and sardine oil. It's that kind of wine. The kind you drink al fresco. For God's sake keep the crispy pizza coming. Just leave that tray of Arbequina olives on the bar. And a round of grape popsicles and anise biscotti on me. Yes, more wine. More wine. More food. Toute de suite.

2 Comments:

Anonymous Michelaccio said...

This was a noble experiment that succeeded. Mr. Grochau apparently wanted to create an easy drinking, food friendly wine that he could get out to restaurants long before his more serious wines would be ready. He also wanted it to be affordable. It was pretty much a restaurant only venture, but it allowed restaurant patrons around Portland to get a nice 5.00 to 8.00 glass pour or a good 30.00 bottle of Oregon Pinot Noir. That's a rare thing to find these days.

10:23 AM  
Anonymous Shambhala said...

Damn! You should work for an ad agency. Got my mouth watering.

3:20 PM  

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