https://www.columbiawinery.com/education daily 0.75 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/3e6a6b1b-03d9-4c8b-b861-85f81b2e48dd/COL_TastingRoom_LRG.jpg https://www.columbiawinery.com/education/blog-post-title-four-99chg monthly 0.5 2024-06-17 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/155d6f76-0f2b-4612-8dcd-db5f5d3168db/170912_0361Columbia.jpeg EDUCATION - WINE PAIRINGS FOR WARM WEATHER So, let’s look at what makes up the structure of a wine. The main natural and structural components found in wine are sugar, acid, alcohol, and tannin. Sugar or residual sugar (what’s left in the wine after fermentation) will add body and weight to a wine. In lighter-styled wines the sugar is fermented out to dryness. Alcohol adds body and weight to a wine. It gives the palate a weightier mouth-fill along with creating a warming sensation. Lower alcohol wines are similar in feel to skim milk while higher alcohol wines feel more like cream. Tannin presents itself as a drying sensation and adds structure, texture and complexity to the wine. In these lighter-bodied wines tannin will only be noticeable in reds. Two types of tannins exist – grape tannins, which are found in grape skins, seeds, and stems; and wood tannins, which are found in the oak used to age or store the wine (chips, staves or barrels). Grape tannins tend to be perceived as less bitter and drying than wood tannins. The final component is acid. Ever wonder why a glass of lemonade in the summer heat hits the spot? It’s the tartness (acidity) that makes your mouth water and lures you subconsciously to take another sip, all the while seamlessly quenching your thirst. It’s also responsible for the zippy and refreshing aspects in many wines. So now how do we use this newfound knowledge to pair wines? When creating food and wine pairings an easy tip is to only focus on one or two of the main structural components in the wine. Below are some food pairing suggestions for these lighter-body styled wines that would be great for any of your warmer weather gatherings. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3 monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/fae06380-ff6b-43d3-9f9d-fd30b551a1fa/rose+glasses+on+wood+boards.jpeg EDUCATION - ALL ABOUT ROSÉ Once considered a trend, this popular style of wine is complex, versatile and pleasing to the palates of almost all who try it. Served chilled, it works alongside a multitude of dishes. The color ranges in hues of palest pink to deepest salmon where the choice of grape variety along with the production technique plays a significant role in determining the final wine style. Rosé is believed to be the oldest wine ever produced. Reflecting back to the early history of wine, red wines were viewed as lesser in quality. It took time for individual palates to get comfortable with the bold, rich, and textured tannins of deep red wines. As a result, Rosé was the wine of choice. Wine trends come and go but one thing is for certain, Rosé is here to stay. Rosé’s versatility means it’s not difficult to please the palates of both white and red wine drinkers alike. For those who sip mostly white wines, Rosé offers a light, crisp, and refreshing alternative. For those who gravitate toward red wine styles, it satisfies them as well, expressing fresh red berry fruit notes that stay within the flavor palate of other red wines. Pairing Rosé with food is also a breeze! The tangy acidity and red berry fruit characteristics compliment rather than compete with most dishes. The pairing choices are abundant from thick-cut potato chips to oysters on the half shell or roasted chicken with capers. Selecting the grape variety/varieties to use in crafting a Rosé is often dependent on the growing region. In many Old World wine growing regions there are laws based on which varieties are acceptable to use. For example, in southern France the Tavel AOC appellation in the Rhone Valley is dedicated solely to producing Rosé wines, which can include twelve principal grape varieties, but the final blend must include Grenache Noir. In New World regions such as Washington the restrictions are not as limiting. Here, varietal choice can be based on the best varieties available or the signature profile of the winery. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3-mtbs5 monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718217694610-BISNT8NSUODWFSFJRT4F/Malbec_RMoverlook.png EDUCATION - WASHINGTON WINE VS THE WORLD-MALBEC Malbec expresses itself in a multitude of ways depending on where it’s grown. In France, Malbec goes by the name Côt and to a lesser extent, Auxxerois. Here, it produces ruby-hued wines that show currant, plum, dark-berried fruit, leather, and spice with an overall rustic and earthy character. In Argentina and other New World winegrowing regions including Washington, Malbec expresses itself with a unique magenta hue, a tell for New World Malbec, as well as with an abundance of fruit such as blackberry, black cherry, blueberry, raspberry and plum along with a touch of black pepper. Malbec takes well to oak, which imparts hints of chocolate, coffee, and tobacco and pairs amazingly well with a variety of foods, particularly anything grilled. Historically, Malbec was one of the six approved grape varieties allowed in Bordeaux blends, but in recent years fell out of favor amongst grape growers due to its poor resistance to Spring frosts, commonplace in the maritime climate of Bordeaux. Just a bit further south of Bordeaux, in Cahors, Malbec produces a rustic version of wine with lighter fruit aromas and an earthy profile. By luck, Malbec was brought from France to winegrowing regions in the southern hemisphere, in particular Argentina, where it found itself a popular home. Here, the dry, sunny, high altitude vineyards offer a large diurnal temperature swing which helps maintain Malbec’s medium acidity and medium tannin structure. You’ll find plantings of Malbec in Chile, South Africa, Australia, New Zealand, and California, but in Washington state Malbec shines. Malbec in Washington state can be a component of a blend, adding an abundance of dark fruit to the mix, but most often it is showcased as a single varietal wine. Planted throughout many of its winegrowing appellations, Washington’s warm, dry climate aids the ripening process of this thick-skinned grape while the large diurnal temperature helps retain the acidity vital to producing age-worthy wines. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3-mtbs5-rjgf8 monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718217993018-85AVD8VMHXDHDOYFJWNT/Weinbau_merlot.bottleshot_web.jpg EDUCATION - WASHINGTON WINE VS THE WORLD-MERLOT Worldwide, Merlot is appreciated for its fruit-forward nature, roundness, and ease for pairing with a multitude of dishes. It is most known for displaying aromas of blackberries, plums, red and black cherries, and cassis, alongside spices such as anise and licorice. Merlot entices all who try it. The region in which Merlot grapes are planted plays a part in bringing out its more particular nuances. In soils that are nutrient-poor, rocky, and well-drained, it becomes immensely complex, textured and structured, exhibiting additional tannins. Merlot is often mistaken for Cabernet Sauvignon in blind tastings, which is no surprise since the two share the same father - Cabernet Franc. You’ll find large plantings of Merlot grown in France, Italy, Chile, and New York, but it’s in Washington state that Merlot takes on a unique persona. Merlot in Washington state is deeply concentrated and shows itself differently here than in other parts of the world. It’s bigger and bolder, while still possessing a certain sleekness. The nutrient-poor alluvial soils left by the Missoula floods, a series of glacial dam breaks that took place thousands of years ago, are sure to play a role. And let’s not forget the abundance of “New World” sunshine, which, due to Washington’s northerly latitude, gives an additional hour of sunshine over other growing regions during the heart of the growing season. Sunshine is a major ingredient to beautifully ripened fruit but it’s the diurnal temperature shift that decreases nighttime temperatures in eastern Washington anywhere from 30-50 degrees F. Here, the diurnal shift gives grapes the opportunity to slow down photosynthesis, thus retaining acidity in the grapes which is a key component in creating complex, structured, age-worthy wine. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3-mtbs5-rjgf8-dsez8 monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1d54f415-47ec-48b0-89e7-7bc50759af49/Screenshot+2024-06-12+at+11.53.32%E2%80%AFAM.png EDUCATION - WASHINGTON WINE VERSUS THE WORLD Worldwide, Merlot is appreciated for its fruit-forward nature, roundness, and ease for pairing with a multitude of dishes. It is most known for displaying aromas of blackberries, plums, red and black cherries, and cassis, alongside spices such as anise and licorice. Merlot entices all who try it. The region in which Merlot grapes are planted plays a part in bringing out its more particular nuances. In soils that are nutrient-poor, rocky, and well-drained, it becomes immensely complex, textured and structured, exhibiting additional tannins. Merlot is often mistaken for Cabernet Sauvignon in blind tastings, which is no surprise since the two share the same father - Cabernet Franc. You’ll find large plantings of Merlot grown in France, Italy, Chile, and New York, but it’s in Washington state that Merlot takes on a unique persona. Merlot in Washington state is deeply concentrated and shows itself differently here than in other parts of the world. It’s bigger and bolder, while still possessing a certain sleekness. The nutrient-poor alluvial soils left by the Missoula floods, a series of glacial dam breaks that took place thousands of years ago, are sure to play a role. And let’s not forget the abundance of “New World” sunshine, which, due to Washington’s northerly latitude, gives an additional hour of sunshine over other growing regions during the heart of the growing season. Sunshine is a major ingredient to beautifully ripened fruit but it’s the diurnal temperature shift that decreases nighttime temperatures in eastern Washington anywhere from 30-50 degrees F. Here, the diurnal shift gives grapes the opportunity to slow down photosynthesis, thus retaining acidity in the grapes which is a key component in creating complex, structured, age-worthy wine. https://www.columbiawinery.com/education/blog-post-title-four-99chg-lecr6 monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718219040332-THYVZ8JXOME7RA6QEZIP/wine_and_cheese_web2.jpeg EDUCATION - WINE AND CHEESE PAIRING Regional Pairing Regional pairings are best described with the saying “what grows together goes together.” One of the most famous regional pairings would be Goat Cheese and Sauvignon Blanc from Loire Valley, France. Goats in the Loire Valley tersely graze on the grasses, flora, and fauna on the hillside terrain where Sauvignon Blanc finds its natural home. The same holds true for many artisan goat cheeses found here in Washington. Their tangy cheese pays compliment to the grassy, herbaceous, and bright acidity tasted in the Sauvignon Blanc grown in our region. TEXTURAL PAIRING Never underestimate the texture (cheese) and the body (wine) to be able to guide you in a pairing. One of the best ways to grasp what is meant by “body” is to use milk as a reference. Imagine the texture difference between skim milk and cream and then imagine the same to be true between a light-bodied Riesling and a full-bodied Syrah. Texture can be used to compliment or contrast a pairing. A compliment example would be buttery Camellia with a creamy Chardonnay. A contrasted pairing would be a triple crème Brillat-Savarin with a palate cleansing high-acid sparkling wine. The world of wine and cheese is vast and ever-changing. There are no set rules, only guidelines to lend a hand. This means you’ll be required to do some wine and cheese tasting, and the best way to get comfortable with creating pairings is by experimenting. Enjoy the journey! https://www.columbiawinery.com/education/blog-post-title-four-99chg-zbcxj monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718224068071-S9RP6UUFUJOU63D38MY9/CW_Cellaringw.jpeg EDUCATION - THE SCIENCE OF CELLARING YOUR WINE In its youth, a wine will often show an upfront abundance of fruit as well as bigger and more intense tannins. This is a great time to experience the full-bodied fresh fruit that the wine has to offer and pairing it with a substantial meal will soften even the most structured tannins. In this situation, you would decant the wine to soften the tannins without losing any of the aromatics. In approximately 4-6 years the fruit notes will soften and characteristics of oak and texture will begin to dominate. The characteristics associated with oak are most often experienced through non-fruit notes such as vanilla, chocolate, and coffee, while texture is influenced by the winemaker’s choice of aging vessels, such as stainless steel, oak or concrete. After 10+ years you’ll start to see the tertiary notes. Here, the fruit aromas become those of more dried and cooked fruits and the savory notes begin to reveal themselves as hints of earth, forest floor, and mushroom. The wine is a bit more delicate at this stage and the aromas are quicker to fade but the complexity is amazing and the wine will be beautiful on its own or with food. Decanting comes back into play but for a very different reason than when used with a young wine. Here, the decanter will capture the tannins that have bonded and dropped to the punt of your wine bottle during its cellaring. https://www.columbiawinery.com/education/blog-post-title-four-99chg-zbcxj-mlxah monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/7c29491e-641b-42cb-b184-d75e6a3c2bcf/cab_franc_wglasses_web.jpeg EDUCATION - A CELEBRATION OF CABERNET FRANC This versatile grape originated in Spain’s Basque region and was brought northeast to Bordeaux where it holds its largest plantings. In the late 1990’s, through DNA research it was discovered to be the parent of Cabernet Sauvignon where it crossed with the aromatic white varietal Sauvignon Blanc. It’s also a parent to Merlot, the most widely planted red grape variety in the Bordeaux region and an important grape to us here in Washington State. Cabernet Franc finds its home in many Old World (Europe) and New World (everywhere but Europe) locations. This international and noble grape variety, planted outside of its original homeland, holds true to its varietal characteristics of early budding and ripening with medium body, tannins and acidity. Ideally, Cabernet Franc prefers the cooler soils of clay and limestone and its innate ability to resist winter freeze makes it a grape that winegrowers and winemakers appreciate. Grown and produced in the cooler climates of “Right-Bank” Bordeaux and the Loire Valley of France, it produces wines of red plum, raspberry, violets, roasted pepper, wet stone, forest floor and herbaceous characteristics. Grown in the warmer climate of Washington State, it produces well-balanced, fruit-forward wines with hints of blackberry, black cherry, black and red plum, raspberries, floral notes, pepper, and earth. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3-232yc monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718224744025-EFP321I08IU3B7KJ3L16/white_wines_toasting_web_0.png EDUCATION - THE BEAUTY OF HIGH ACID WHITE WINES In the wine community the term “high-acid,” is used for wines that contain an abundance of noticeable, mouth-watering acidity. Acidity is critical when creating a balanced and complex wine and protects the wine against certain bacteria and spoilage yeasts. High-acid whites tend to be fresher, crisper, fruitier, and more tart than low acid white wines. Without enough acid, the wine is drinkable, but there’s nothing really driving you to take another sip. A few factors that set high-acid white wines apart from medium and low-acid white wines are the individual grape variety, where the grapes are grown, soil, climate, and lastly, the winemaker’s influence. Grapes contain a multitude of different acids. Early in the grapes ripening cycle, malic acid and tartaric acid are most prevalent. Malic is the acid that you taste in under-ripe green apples. As grapes mature and develop on the vine, acid naturally drops. Here’s where climate plays a significant role. Cool-climate growing regions have a lower-than-average growing temperature or have what is referred to as a diurnal temperature swing. A diurnal temperature swing happens when grapes have enough sunshine to ripen during the day but then can relax and retain acidity with the temperature drop at night. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3-mtbs5-c22xw monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718225778455-O2W0I73I55CKXNDODIMO/Holiday_pairing_collection_2020_web.jpeg EDUCATION - HOLIDAY WINE PAIRING MADE EASY The holiday season - especially the long-awaited meal - is a great time to relax and enjoy the special moments. Having your wine selection pre-planned and ready to serve with each dish is a wonderful way to ensure your day is stress-free and that your meal is as delicious as possible. Below are some food and wine pairings that will delight your palate, excite your guests and take you on a journey through the entire holiday meal! To get your mouth watering and prepare your taste buds for the appetizer portion of the meal, open a delicate and aromatic Sauvignon Blanc blend like our Stratos White Blend. As an aperitif wine, Stratos, with its notable fruit, floral aromas and zingy acidity notes, pairs with an abundance of light appetizers from goat cheese on endive to fresh vegetables and dip. Moving onto one of our favorite parts of the meals, the side dishes, fruit-forward Barbera is a sure bet for many of the trimmings that accompany your holiday meal. The Barbera grape comes from the famed Piedmont region of Northern Italy where food, wine, family, and friends are central to everyday life. Our Sagemoor Barbera’s red and black-berried fruit characteristics, aromas and fine-integrated tannins will stand up to heartier appetizers such as cranberry brie bites, Brussels sprouts with stuffed mushrooms and parmesan, or hard cheeses. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3-mtbs5-c22xw-c9393 monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718226028733-Z6I8QNH9EFG1ZSBS6CUS/HHH_Vineyard_web.jpeg EDUCATION - AVA SERIES-HORSE HEAVEN HILLS August is Washington wine month which affords us the opportunity to reflect on the substantial strides the Washington wine industry has made in a relatively short amount of time. In the early days of vine planting the importance lay in selecting the strongest vitis vinifera varieties that would adapt, survive, and thrive in the soils and climate of eastern Washington. These selected international or “noble grape” varieties were chosen because they had a proven track record of staying true to their varietal characteristics, all while establishing a home in foreign lands - varieties such as Cabernet Sauvignon, Merlot, Syrah, Grenache, Riesling, and Chardonnay to name a few. Today, we are highlighting Horse Heaven Hills, Washington’s largest AVA, established in 2005. Because of its sheer size and location, with over 3 miles of vineyard land overlooking the Columbia River, Horse Heaven Hills is able to successfully grow 37 different grape varieties. It’s here that Washington growers and producers are able to experiment with lesser known indigenous grape varieties - those planted outside of their places of origin that don’t particularly hold true to their varietal characteristics, such as Tempranillo from Spain, Blaufränkisch from Austria, and Carmenère from France. The proximity of the Columbia River helps moderate extreme temperatures. This massive body of water takes longer to heat up in the spring and summer as well as to cool down in the fall and winter and protects the region from frost which is a hazard to vineyards. Only receiving an average of 9 inches of rain per year, Horse Heaven Hills falls into the category of arid to semi-arid continental in climate. Its south-facing slopes also play a role in maximizing sunshine absorption to the grapes and vines during the day. The well-draining soils, a mixture of wind-blown loess, sand, and alluvial sediment from the Missoula Floods, keep the vines from becoming water- logged. https://www.columbiawinery.com/education/blog-post-title-four-99chg-lecr6-c5scj monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718226412367-U9ZKBKWWNXUPUDEAF26M/wine_and_chocolate_web.jpeg EDUCATION - WINE AND CHOCOLATE PAIRING KEEPING IT LIGHT WITH OUR 2022 GRENACHE ROSÉ Our Grenache Rosé is a crisp light wine packed with aromas of cherry, cranberry, raspberry and juicy notes of strawberry and watermelon. Here, a 60% or more cocoa chocolate crafted with fruit flavors would complement the aromas of the Grenache Rosé and create a great pairing. TAKING THE MIDDLE GROUND WITH OUR 2019 WEINBAU MERLOT Our single vineyard Merlot is packed with notes of black plum and blueberries with a decadent drop of caramelized brown sugar at the end. Here a dark chocolate with salted almonds or other nuts would delight the palate. GOING BOLD WITH OUR 2019 RED MOUNTAIN CABERNET SAUVIGNON Our Red Mountain Cabernet Sauvignon is not for the faint of heart. Here, the bold dark cherry and black raspberry characteristics mix with notes of dried fruit and lavendar. Choosing a rich and smooth dark chocolate truffle will tame a bit of the tannin present in the wine and have you reaching for another bite and sip. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3-mtbs5-c22xw-c9393-axy4y monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718218228053-3RS5TMEYUFW20ODFUB6I/WahlukeAVA_weinbau.jpeg EDUCATION - AVA SERIES-WAHLUKE SLOPE Washington wine has achieved great recognition and accolades for quality as well as value for its wines. It’s no wonder that with the amazing collaborative spirit exercised by our growers, winemakers, and industry members - who focus on the success of the whole over the individual - that so much has been accomplished in a short amount of time. Since August is Washington Wine Month, we are spotlighting the attributes that make our wine growing state unique. As the number two wine growing region in the United States, second only to California, Washington stands out for its premium wines. One of the top reasons for this is the grapes, which are responsible for creating fruit-forward, full-bodied, complex and age-worthy wines. Because Wahluke Slope AVA is one of the top suppliers of grapes to Washington’s many wineries, we felt it should be highlighted. The Wahluke Slope AVA was established in 2006 and is encompassed by the larger Columbia Valley AVA. Located in central Washington, it is bordered by the Saddle Mountains to the north, the Hanford Reach Monument to the east, and the Columbia River to the south and west. There are only a handful of working wineries in the Wahluke Slope AVA, but it’s the twenty individual vineyard sites that set the area under vine close to 6,000 acres. This makes the Wahluke Slope AVA responsible for one-fifth of Washington’s grape production. Many Washington wineries, including Columbia Winery, count on Wahluke Slope for supplying them with the premium wine grapes that thrive here such as Merlot, Cabernet Sauvignon, Syrah, Sauvignon Blanc, and a handful of others. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3-mtbs5-c22xw-c9393-axy4y-4dn6w monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718226759854-NLSZHV1T7Q4JBH1IKXV9/Red_mtn_web_0.jpeg EDUCATION - AVA SERIES-RED MOUNTAIN August is Washington Wine Month, not to be confused with Taste Washington Wine Month, which takes place in March. This month we pay tribute to the attributes that make Washington wine so special and show support to the growers, winemakers, and all industry members who participate in making Washington wine unique. So, what better way to kick off our Washington Wine month series than to take a deep dive into one of Washington State’s most special growing regions - the Red Mountain AVA (American Viticulture Area). In France, the word terroir is used to describe all components that make a particular growing region special. The soils, climate, topography, geography, grape variety, and aspect all play a part in making a region unique. Although there’s no exact translation in English, Red Mountain truly shows a “sense of place.” Established in 2001, Red Mountain is a sub, sub-appellation. Located in south-central Washington, Red Mountain AVA lies within the Yakima Valley AVA, which is one of sub-appellations of the larger Columbia Valley AVA. Ironically, it’s neither mountainous nor deeply red. The red hue comes from a grass called cheatgrass, which grows during the springtime and covers the slopes of Red Mountain. With its arid continental climate, Red Mountain is the warmest and smallest of Washington’s viticulture areas with approximately 4,000 acres planted under vine. Its south-facing slopes and warm weather make it conducive to growing red grape varieties, especially those referred to as Bordeaux varieties, such as Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec, as well as Syrah and a handful of others. https://www.columbiawinery.com/education/blog-post-title-four-99chg-k3lw3-mtbs5-c22xw-c9393-axy4y-4dn6w-mafke monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718226853902-K7H87WIV8BSUJIFZAMP4/chilled_stratos_rose_web.jpeg EDUCATION - HOW TO CHILL YOUR WINE Chilling your wine to the optimal temperature will enhance its aromas and flavors, leading you to the most enjoyable tasting experience. There are numerous styles of wine in the market and the ideal serving temperature depends on which style you are planning on chilling. Overly chilling your wine can mute some of the delicate aromas and under chilling it can leave it tasting a bit flat. Sometimes you might also find yourself in a situation where you need to put the chill on fast. So along with examples of wine styles and a serving temperature guidelines, I’ve also included some tips on how to quickly put the chill on. THE BEST CHILL TEMPERATURE FOR YOUR WINE Sparkling wines show best in the temperature range from 40°F to 50°F. The cooler temperatures allow the CO2, which makes our sparkling wine sparkle, to stay enveloped in the liquid. Lighter-bodied and more fruit-forward sparkling wines, such as Prosecco, show best closer to the 40°F mark. More complex and weightier textured sparkling wines, as well as Champagnes that have seen longer ageing and developed greater complexity and structure, do better at 50°F. Light-bodied white wines with aromatic and fresh fruit characteristics such as Pinot Grigio or Sauvignon Blanc enjoy the 45°F to 50°F range. This translates to roughly two hours in the refrigerator. Fuller-bodied whites, like barrel-fermented Chardonnay and more viscous Viognier, along with Rosé and most dessert wines, shine between 50°F and 60°F. Red wine should be served in the range of 55°F to 65°F. Lighter-bodied red wines such as Pinot Noir or Gamay show better at lower temperatures. About 1.5 hours in the refrigerator will be perfect. Fuller-bodied reds with higher tannins like Cabernet Sauvignon, Syrah, and Malbec taste better at a slightly warmer temperature, so keep them for only 45 minutes in the refrigerator. Fortified wines, which are your Ports and Madeiras, are great between 60°F to 65°F. https://www.columbiawinery.com/education/blog-post-title-four-99chg-876lx monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718227219055-SDL0BEYB8FRGORJ3DZOU/561f7341-b201-4e7c-9585-9a10d5e830b3.jpeg EDUCATION - HOW TO TALK ABOUT WINE LIKE A PRO Here’s a list of important wine lingo that will have you talking and sounding like the smartest wine drinker in your tasting group. Isn’t it time to bring out your inner wine geek? TERROIR “tare WAHr” A French term that doesn’t translate in any other language but expresses “a sense of place,” encompassing soil, climate, and the entire environment of where the grapes are grown. VITIS VINIFERA Premium wine grapes. Countries where winemaking and vitis vinifera grapes first originated are considered “Old World.” Wines from countries where winemaking and vitis vinifera grapes were imported are considered “New World.” https://www.columbiawinery.com/education/blog-post-title-four-99chg-876lx-ctcya monthly 0.5 2024-06-12 https://images.squarespace-cdn.com/content/v1/6669c720530ca60c81222304/1718227444716-6MS9IPFUZIL1N69KQGPJ/COL_WA_unique.jpeg EDUCATION - WHAT MAKES WA WINE SO UNIQUE In the world of wine, Washington is considered a new wine region with an enormous capacity to prove itself more than worthy of world-class recognition. There’s a handful of reasons that contribute to making this region so special and capable of producing amazing wines. The innovative and collaborative grape growers, winemakers, geologists, as well as the climate, soils, and grapes all come together to make the Washington wine community unique. WASHINGTON’S CLIMATE So, let’s break it down. Looking at a map of Washington you’ll see two completely different stories. To the west you have the Pacific Ocean. The first break against the cold windy influence of the ocean is the Olympic Mountain Range. As you continue west you reach the Puget Sound, where grapes are grown but mostly hybrid varietals, that can withstand large amounts of rain and humidity. Keep in mind, this is where the population is. Next as you begin to travel east you’ll encounter the Cascade Mountain Range and this changes everything! You now have your second barrier in place which creates “the rain shadow effect,” keeping the wind and rain to the west (35-38 inches per year) and creating a dry (almost desert-like) continental climate in the east (6-8 inches per year). 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