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Hidalgo Alameda Cream

Medium-light mahogany color. Medium-low intensity aromas of straw, roasted hazelnuts, cooked citrus, and yeast. Sweet on the palate, medium body, medium-low acidity, and flavors of sweet cooked apple, cinnamon, walnut skin, and marzipan; medium, delicate sweet finish. Perfect alongside a plate of fresh figs drizzled in black pepper honey. Highly recommended.
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González Byass Solera 1847 Oloroso

Medium mahogany color. Medium intensity aromas of sweet honey, figs, and candied nuts. Off dry on the palate, medium-full body, medium acidity, and flavors of almonds, toffee, figs, and honey; medium-long off-dry finish. Serve with slow roasted pork shoulder with a fruit glaze. Recommended.
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González Byass Alfonso Oloroso

Medium amber color. Medium intensity aromas of vanilla, sweet sugared walnuts, brown sugar, and maple. Dry on the palate, medium-full body, medium acidity, and flavors of toasted nuts, almond, walnut, and toffee; medium-long dry finish. Roasted acorn or butternut squash soup is perfect with this wine. Recommended.
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González Byass Viña AB Amontillado

Pale burnt orange color. Medium-high intensity aromas of dried orange peel, walnut, and vanilla. Dry on the palate, medium body, medium-low acidity, and flavors of walnuts, caramel, and diluted citrus; dry medium finish. Serve with roasted chicken and rosemary-garlic potatoes. Recommended.
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Hidalgo La Gitana Manzanilla

Pale straw yellow color. Medium-light intensity aromas of blanched almonds, minerality, and briny sea water. Dry on the palate, medium-light body, medium-low acidity, and flavors of pine nuts, slate, and salted lemon rind; dry medium finish. A perfect wine for shrimp and other crustaceans. Highly Recommended.
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Lustau Jarana Light Fino

Water-light straw yellow color. Medium intensity aromas of toasted almont, burnt wood, smoke, flint, pine nuts, and wool. Dry on the palate, light body, medium-low acidity, and light flavors of almonds, minerality, and chalk; dry medium finish. Pair with olives or fare containing lots of fresh herbs. Recommended.
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González Byass Tío Pepe Fino Muy Seco

Pale straw yellow color. Light intensity aromas of apple, almond, yeast, and savory herbs. Dry on the palate, light body, medium-low acidity, and light flavors of almond, dried apricots, and wet stones; dry medium finish. Match with salty foods like nuts, hard cheeses, and cured meats. Highly recommended.
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Palate Press Wine of the Week: Willamette Valley Vineyards Quinta Reserva Pinot Noir Port-Style

A beautiful and light vision of port, the 2007 Quinta Reserva is made entirely of pinot noir grapes fortified with brandy from the winery's own fruit, making it unlike other more traditional ports. This wine shows concentrated flavors of black cherries, ripe black plums, and sweet strawberries with well-integrated silky dark chocolate and a sensually exotic spice that lingers on the delightfully long finish. The 9.3% residual sugar and 18% alcohol by volume are well balanced by good acidity, giving the wine good structure and drinkability. Try a glass with cocoa nibs, hard cheeses, or all on its own with just a few friends and maybe a good cigar; it's a truly luxurious dessert destined to make a memorable end to any evening. Read more about Willamette Valley Vineyards at Sip With Me.