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The Grapevine has been in existence for over ten
years
providing great customer service in the form of great wines at
great prices.
Cathy and Gary routinely taste wines
(several times per week)
from wine producers and distributors
representing wines from around the world.
Our philosophy is simple – if we like the
wine (is it balanced, will it pair well with food, is it a fair
representation of its grape varietal, above all does it taste good?),
and can offer it to you at a reasonable cost, we bring it in the store.
We have over 800 facings of wine on our shelves
and floor for you to choose from.
We stock multiple selections of
Chardonnays, Cabernets, Merlots, Pinot Noirs, and Zinfandels from
California; Pinot Noirs and Pinot Gris from Oregon; Cabs, Merlots, and
Rieslings from Washington State; White and Red Burgundy’s, Red and White
Bordeaux (incl Grand Cru), Rhone reds and whites, as well as several
selections from the south of France; Rieslings from Germany/Austria; Big
and bold reds from Italy including Amarones from Veneto, Barolos from
the Piedmont, and, of course great Brunello, Chianti, and
“Super-Tuscans” from Tuscany; Shiraz from Austria; reds/whites from
South Africa; Sauvignon Blancs from New Zealand, and more….
We carry a full
line of dessert wines, including Vintage/Tawny Ports and Sherries, as
well as Ice Wines from Canada and Germany.
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99 Artesa Cabernet
Double Magnum
The Wine Spectator:
Smooth, rich and elegant. This is a supple, deeply
flavored, harmonious wine, with focused currant, cassis and blackberry
flavors that are pure and succulent. Finishes with ripe, well-integrated
tannins and a burst of fruit.
Drink now through 2012.
6,950 cases made. Score: 92.
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Fine California Wines |
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Fun Facts To
Know and Tell
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Europeans
drink more wine than Americans. C'mon, you're not trying very hard!
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France and Italy
produce over 40% of all wine consumed in the world.
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Cheese must be
brought to room temperature before it is served in order to appreciate its flavor and
natural texture.
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When drinking red
wine without food, a slight chill (65 degrees) takes the edge off the acidity.
The temperature of
a full bottle of warm wine drops about 4 degrees every 10 minutes it sits in your fridge,
and twice that in the freezer.
With its high acidity and other
properties, wine assists in the digestion of food. Opposites attract; e.g., spicy
cuisine goes with light, sweet wines; rich cream or butter sauces go with acidic
"cutting" wines; and Cathy goes with Gary.
Champagne, Sparkling Wine, and
Rosé go with almost any food.
The "experts" say drink
red wine at 63-65 degrees (F); white wines at 48-50 deg (F).
The "metal cage" securing
the champagne cork takes 6 half turns and a quarter turn to remove (an international
standard).
Methode Champenoise is the
"Champagne Method" whereby sparkling wines undergo a second fermentation in the
bottle. The Trappist Monks own 5 breweries
in Belgium and 1 in the Netherlands. They produce strong, top-fermenting,
bottle-conditioned brews. All Adelsheim (OR) wine labels are
painted by Ginny Adelsheim. Today, France and Italy produce
over 40% of all wine consumed in the world.
As grapes are to wine, so barley
malt is to beer the classic source of fermentable sugars.
Cheese must be brought to room
temperature before it is served in order to appreciate its flavor and natural texture.
The long, tapering green flute is
the only bottle type authorized for wines from Alsace, France.
The Chenin Blanc grape is the
fourth most widely grown white grape variety in France!
Champagne is made from either the
Chardonnay, Pinot Noir, or Pinot Meunier grape. Port is a blend of more than six
grapes!
On average, only three years in ten
are declared vintage Port years.
Washington State's Columbia Valley is on the same latitude as Bordeaux;
hence great wines.
95% of all Rhone wines are red.
The English word "Claret"
refers to dry red wines from Bordeux. On average, one ounce of table wine
= 18 calories.
Italian wines are meant to taste
with food which brings out the flavors of the wine.
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