Rogue Spirits: Whiskey & Gin From Oregon

Dead Guy Ale to Rogue Sriracha Hot Stour, Yellow Snow Pilsner to Hazelutely Choctabulous, 8 Hope IPA to Morimoto Soba Ale. You might be familiar with these and other beers produced by the Rogue Brewery in Oregon. For over 30 years, this brewery has been at the forefront of the craft brewing movement. However, you might not know that they also own a distillery, producing primarily Whiskey and Gin, and these spirits are definitely worthy of your attention.

Initially, the Rogue team obtained the first distilling license in Washington, with plans to make Rum, but that lasted only a few days. Unfortunately, the distillery was shut down by the fire department so Rogue moved the facility to Oregon, which opened in 2003. Rogue Ale & Spirits became the first rum distillery in Oregon since the repeal of Prohibition. Their first spirits were Vodkas and Rums (such as Dark Rum and Hazelnut Spiced Rum), though those are now being phased out so the distillery can concentrate on producing quality Whiskey and Gin.

Recently, I met up with Dewey Weddington, the Director of Spirits at Rogue Ale & Spirits, and he tasted me through several of Rogue's new spirits. We met at Saloon, in Davis Square, sampling these spirits while accompanied with food. I've known Dewey for over six years, and respect his knowledge of wine, Sake, spirits and Oregon. It was a pleasure to raise a glass with him again, as well as learn about Rogue's intriguing spirits.

Rogue is creating artisan spirits, often using local ingredients, and aren't afraid to be innovative. They are also more unique as they are the only brewery in the U.S., and one of the very few distilleries, that owns their own cooperage. With the importance of barrel aging for whiskey, then owning their own cooperage is a significant advantage. Currently, they are using American oak for their barrels though they have started experimenting with some Oregon Oak, which they've found to possess less vanilla flavor and more citrus and baking spice. Next year, they are likely to release their first spirit that was aged in Oregon Oak, so that is certainly a fascinating item for the future.

Rogue's concentration will be on three different Whiskies and two Gins, and I tasted four of the five as their Rye Whiskey was not yet available. As you'll see from the photos below, the bottles are relatively simple in design, and I like that simplicity as it presents a more serious note. They aren't trying to cover up anything with a splashy design and amusing name. Instead, they want the exterior to be more understated, and let the liquid make the bolder statement.

The Rogue Spirits Dead Guy Whiskey ($49) uses the same base as their Dead Guy Ale, the same four malts just without any hops. The four malts include 2-Row, Maier Munich, C15 & Rogue Farms Dare™ and Risk™ Malts, while the other two ingredients are Pacman Yeast & Free Range Coastal Water. This whiskey is aged for 1-3 years, in Charred 3 American oak, and is said to be "ocean aged." What that means is that the distillery is located close to the Pacific Ocean and Yaquina Bay, and that the aging room is open to the outside, open to the elements. In this region, aging is considered to be slow and steady as there are few high temperatures and a high humidity from the ocean.

Bottled at 40% ABV, the whiskey has a pleasant aroma, with hints of orange and vanilla. On the palate, there is an interesting blend of flavors, with notes of citrus, caramel, maltiness, and hints of salinity. There is also a subtle taste reminiscent of beer which permeates the whiskey. It would be good on its own, or could be used in a variety of cocktails.

My favorite spirit of the evening was the Rogue Spirits Oregon Single Malt Whiskey ($65), which was only released a couple months ago and isn't yet available in Boston though will be in the near future. It is made from only three ingredients, including the Rogue Farms Risk™ Malt, Free-Range Coastal Water & Pacman Yeast, and was aged for about five years in American oak. Their website states: "The grains used are plowed, disced, harrowed, seeded, fed, watered, threshed, winnowed, malted, milled, mashed, fermented, distilled, smithed, barrel-aged and bottled by hand. When you grow it, you know it."

This light-colored whiskey possesses an alluring aroma, a complex blend of intriguing scents, which will make you simply sit and sniff your glass for a time, enjoying the aroma alone. On the palate, the complexity remains, with such a fascinating melange of flavors, caramel to vanilla, baking spice to stonefruit, citrus to chocolate. Silky smooth, well-balanced and with a lengthy & satisfying finish. Absolutely delicious and it will please any whiskey lover. Dewey stated he felt it reminded him of a Speyside whisky.

The Rogue Spirits Oregon Rye Whiskey has not yet been released. They used to have a rye farm in Independence, Oregon, but there were significant problems with slugs so they decided to move the farm, eventually selecting Tygh Valley. They are hopeful this new area will prove more beneficial for their rye. As a lover of Rye Whiskey, and based on the high quality of their Single Malt, I'm anxious to taste the Rye once it is released.

While sipping these spirits, we enjoyed some of Saloon's tasty cuisine. The Single Malt paired exquisitely with the briny Oysters, and more restaurants need to embrace the pairing of Whiskey & Oysters. The Devils On Horseback, feta-stuffed dates wrapped in bacon, are a decadent treat and also went well with the whiskey. The Poutine, potato wedges with garlic cheese curds & bacon gravy, was also a tasty comfort food, a fine bar snack. Though you might like drinking Whiskey on its own, it can pair well with a variety of dishes, an idea that isn't promoted enough.

I'm very particular as to the Gins I like, preferring a gin which has a more balanced taste of botanicals rather than one that is all about the juniper. The Rogue Spirits Spruce Gin ($35-$40) fits into my preferences, presenting a delicious, intriguing and balanced mix of botanicals from Oregon. The ingredient lists includes Spruce, Juniper Berries, Ginger, Fresh Cucumber, Orris Root, Orange Peel, Lemon Peel, Tangerine, Grains of Paradise, Angelica Root, Coriander & Free Range Coastal Water. It was fascinating to learn that around August, when the thousands of cucumbers are harvested, they are then peeled, one-by-one, a lengthy and laborious process. Approximately 100 pounds of cucumbers have to be added to each batch. The fall is also the only time of the year that they produce this gin.

On the nose, there is an intense smell of juniper, but beneath the dominant juniper were more subtle notes of the other botanicals, such as the spruce and citrus. On the palate, the botanicals balance out into a delicious and interesting combination, from fresh cucumber to herbal spruce, bright citrus and hints of spice. This could easily be drank on its own, with a little tonic, or make for an excellent component in a cocktail. This is certainly a Gin I would recommend.

The Rogue Spirits Pinot Spruce Gin ($35-$40) is the same gin as above, except this gin has been aged for about six months in former Pinot Noir barrels, mostly obtained from Chehalem Winery. As expected, the gin has a pleasing pink color from the barrels. In addition, the flavor profile adds an element of red berries to the botanicals, as well as some subtle notes of vanilla and baking spice. It is a more unique gin variation and works quite well. It is almost as if you created a Gin cocktail with Pinot Noir, though this would work well in other cocktails. Even gin haters may have an interest in this gin.

Within time, Rogue will be known for far more than just their craft beers, forging a name for themselves in the spirit world as well. Their Single Malt is compelling and should impress any whiskey lover. Their Gins are also compelling, worthy of your attention. Some might feel these spirits are too expensive however you should understand what you are purchasing. These are spirits made from local ingredients, created by a small, artisan distillery, and they are quality products. You should also ask yourself, do you want to support small, U.S. craft distilleries? I believe these spirts are worth the price and highly recommend them.

Vinn Baijiu: Made in Portland

Portland, Oregon is well known for its abundant wineries, craft distilleries and breweries. It is also a Sake lover's destination, with plenty of Sake bars and a Sake brewery located nearby. In addition, you can find a hugely popular Asian spirit being distilled in Portland, the first and only distillery of its kind in the U.S.

The Vinn Distillery, located in Wilsonville, Oregon, just about 18 miles south of Portland, produces Baijiu, a Chinese spirit. The distillery is owned and operated by the Ly family, whose roots stand firmly in China and have been producing Baijiu for over seven generations. The original Ly ancestors were originally from the city of Heyuan of Guangdong Province, which is located in southern China on the coast of the South China Sea. Guangdong is well known for its production of Rice Baijiu, and that Baijiu once was called samshu, which means "triple distilled." This province is also well known for infusing wine and Baijiu with pork.

About four generations ago, the Ly family, seeking a better life, moved to Quang Ninh Province in North Vietnam, just south of the border of the Guangxi Province of China. In 1978, the Ly family was deported from Vietnam and returned to southern China, where they lived for six months before escaping to Hong Kong. They spent another six months as refugees in Hong Kong until they were sponsored by the Meridian United Church of Christ (also known as Frog Pond Church) in Wilsonville, Oregon, and came to the U.S. in 1979.

Above is a photo of the Ly family upon their arrival in Oregon.

Baijiu was very important to the Ly ancestors, and that importance has carried through to the present day. Baijiu is used to honor their ancestors, to accompany celebrations, for medicinal purposes, and for personal consumption. As they lived in tiny villages in both China and Vietnam, there weren't any local liquor shops where they could purchase Baijiu so they either needed to make their own or buy it from one of their neighbors. Many of the villagers chose to create their own and that is how the Ly family got started over seven generations ago. Some of their neighboring villagers even bought Baiju from the Ly family.

In Oregon, the family patriarch, Phan Ly, eventually retired and decided to fill some of his free time with creating spirits made from rice, including Baijiu. Baijiu wasn't readily available at Portland liquor stores so he saw a need to be filled. In 2009, the Vinn Distillery was established though originally Phan wanted to call "Five Siblings," after his five children. Instead, they chose Vinn, which is the middle name shared by all five children, and that name reflects Phan's original intention to honor his children. In addition, "Vinn" roughly translates as "infinite," which they state refers to "the amount of pleasure and taste derived from a single sip" of their Baijiu. In return, the children working at the distillery honor their father by continuing his work producing Baijiu.

A photo of Phan Ly and his wife, Kim Trinh, standing amidst numerous brewer buckets of Baijiu.

The entire family now works for the distillery in one role or another, though some of the members have other full-time jobs. Their mother, Kim Trinh, is the Master Distiller and conducts most of the distillation of their Baiju. The oldest sister, Lien Ly, is also a Master Distiller and in charge of Production. The oldest brother, Quyen Ly, is in charge of Operations while the middle sister, Michelle Ly, is in charge of Sales & Marketing.  The youngest sister, Vicki Ly, is in charge of Accounting & Events while the youngest brother, Quan Ly, who lives in Toronto, helps out when he is in town. It is truly a family affair.

A photo of the distillery, essentially a large pole barn behind their mother's home.

Their Baijiu recipe has changed little since it was previously produced in Vietnam. One of the main differences was that it used to be fermented and aged in ceramic pots. Currently, their Baijiu is made from 100% whole grain brown rice from California. They make their own qu, over the summers, using rice flour and proprietary herbs & spices. Fermentation occurs in small 7-gallon brewer buckets as they have found that the smaller surface area of the those buckets allows the qu to work more effectively.

Distillation occurs in a 40-gallon pot still, which was created by their father who hired a welder friend to help fabricate the still and one other. After three distillations, the Baijiu is then aged in a stainless steel tank for about a year. They still have some bottles of Baijiu that were bottled back in 2009 by their father. They do not filter the Baijiu so it will retain its earthy aroma and flavors. It is bottled at 40% ABV, lower than usual, to make it more amenable to Americans. Each year, they produce about 500 gallons of Baijiu though that should increase now as they have started to distribute outside of Oregon.

Their biggest challenge is educating Americans about Baijiu, most who know little, if anything, about this Chinese spirit. During the last four years, their local population has gotten better, more willing to try their Baijiu, but much more marketing is still necessary for the average consumer to embrace Baijiu. Though the Ly family prefer to drink their Baijiu on its own, they understand that many Americans prefer cocktails so they have a page of Cocktail Recipes for their Baijiu, from a Bloody Mary to a Vinn Dragon. As for food pairings, Michelle Ly told me that the best food for Baijiu is Asian cuisine and that her father's favorite dish to pair it with was Steamed Chicken.

I should also note that Vinn Distillery produces a few other spirits beside Baijiu, including a Vinn Whiskey, Vinn Vodka, and Vinn Blackberry Liqueur. Both the Whiskey and Vodka are made from rice, and the Liqueur is made with their Vodka infused with Oregon blackberries.

I received a media sample of the Vinn Baijiu ($44/750ml). I found it to be a fascinating spirit, reminiscent of Sake yet with its own unique flavors. On the nose, there are elements of steamed rice, some floral aspects and a bit of earthy undertones. The taste follows through on the nose, but with more complexity, including a touch of citrus, more herbal notes and a stronger earthiness. There were also a few nutty notes and a slight heat on the finish. I also used it in a quick cocktail, mixing it with some tropical fruit juice and it did well, muting some of the earthiness and highlighting more of its citrus and herbal flavors.

On its own, it's probably not a good introduction to Baijiu for newcomers, especially with its earthy aspect, though those people would likely enjoy it in cocktails. I think the Vinn Baijiu, on its own, works better for those who have enjoyed some other Baijiu and are willing to progress to the next level. In cocktails, it will be versatile and would work well in plenty of different cocktails. On its own, I'd also pair it will more umami-rich foods like a mushroom risotto, though it might go very well with a spicy barbecue sauce too.

Have you tasted Vinn Baijiu? If so, what were your thoughts?

Kibo Sake: A Drink Of Hope

"Hope is being able to see that there is light despite all of the darkness."
--Desmond Tutu

As September begins, I recommend that you drink a glass of Hope.

You'll find that glass of Hope coming from Japan via Oregon. SakeOne, a Sake kura ("brewery") located in Forest Grove, Oregon, also imports Sake, from Japanese breweries including Hakutsuru and Yoshinogawa. Their newest import, released just this week, was produced by the Suisen Shuzo and is named Kibo, which means "hope."

The Suisen brewery, which is over 200 years old, was located in Rikuzentakata, a coastal city in the Iwate Prefecture. On March 11, 2011, the brewery was preparing to ship their most recent Sake production when the terrible Tōhoku earthquake struck. The resulting tsunami completely destroyed the brewery, as well as killing seven brewery workers. Yasuhiko Konno, the brewery owner, was fortunate enough to escape the catastrophe with his life.

With steely determination, Konno made plans to rebuild, to not let this tragedy destroy his dreams. Initially, another brewery, Iwate Meijo, came to Konno's aid, allowing him to brew Sake at their facility in Ichinoseki while he rebuilt. Eventually, Konno opened a new brewery in the city of Ofunato, which is located close to Rikuzentakata.  Their production level is not yet back to normal, and they eventually plan to move back to Rikuzentakata. At least though, they have returned to Sake production, continuing their 200+ year old legacy.

One of their newest products is Kibo, a Sake in a 180ml can ($5.99), commonly referred to as a one-cup Sake. A number of producers make 180ml cans or jars, and this sized container has ancient roots. The masu (pictured at the top) is a traditional wooden drinking cup made of sugi, Japanese cedar. It was shaped like a small box and holds about 180ml. This became the standard size for a single serving of Sake, and became known as an ichigo or just go. The standard Sake bottle became known as a yongobin, holding four ichigo, or 720ml. In comparison, the standard wine bottle holds 750ml. An ishoobin or just shou holds 1.8 liters, or 10 ichigo.

When you pop the lid of a Kibo, you'll find a small paper with a picture of a pine tree and a message: “The Miracle Pine Tree is the symbol of Rikuzentakata City, home of KIBO Saké. Of 70,000 pine trees in the coastal region, it is the only tree that survived the tsunami of March 2011. Support the ongoing efforts to rebuild the lives of the people here by donating to Mercy Corps at mercycorps.org/Japan.” Mercy Corps is a global aid agency which helps various peoples affected by disaster, and one of their projects is helping Japanese adversely affected by the March 2011 earthquake and tsunami. By purchasing this Sake, you help those in the Tōhoku region.

The Sake is produced using local Hitomebore (which means "love at first sight") rice, which has been polished down to 70%. As it is a Junmai, it is made with only four ingredients, including rice, water, yeast and koji-kin. It has a Sake Meter Value of +2, which tends to mean it is balanced between sweet and dry, and an alcohol content of 15.5%. It has a dominant aroma of steamed rice with hints of melon, both which also come out on the palate, along with a bit of green apple. It is dry, smooth, and full bodied with some pleasant umami. It is easy drinking and you could pair it with pizza or a cheese burger.

Raise a glass of Hope, support those adversely affected in Tōhoku, and enjoy some tasty Sake.

Sake News

Kanpai! Here is another short list of some of the interesting Sake articles that have been published lately. It is great to see more and more coverage for Sake, though I recommend that anyone seeking to publish a Sake article check it at least a few times for accuracy. A few basic errors continue showing up in introductory Sake articles, and those errors would be easy to eliminate if you had a knowledgeable Sake person check your facts. Let us also hope that we see more than just introductory Sake articles in the future. Sake has many depths and all those varied facets make great material for articles.

1) Wine in kegs is a new trend but what about Sake? SakéOne, a Sake brewery in Oregon, has recently launched a Sake in a keg, using their Momokawa Organic Junmai Ginjo. This Sake uses certified organic Calrose rice that has been polished down to 60%. The keg, holding 19.5 liters, features the Nitro Keg system, which uses 75% nitrogen and 25% carbon dioxide to maintain freshness and the Sake's flavor profile. The Momokawa Organic Junmai Ginjo Saké is now on tap at restaurants in Oregon, California, Washington, Illinois, Nevada and New York.

I think this is an excellent idea, and a great way to keep Sake fresh at a bar or restaurant. Having Sake on tap should be a compelling selling point, and a great way to introduce people to Sake. Bars and restaurants can sell the Sake on its own, or integrate it into their cocktail programs. With the trend of wine in kegs, Sake can hop on that wagon and spread to a wider audience. Kudos to SakeOne for moving forward in this direction.

2) Sake brewed in Scotland? Well, the Japanese emulated Scotland and now creates some of the best whiskey in the world. Can Scotland replicate this success, but in the realm of Sake? One Scottish brewery wants to give it a try. Both the Daily Record and The Scotsman reported on the plans of the Arran Brewery, a beer brewery located on the isle of Arran. The brewery purchased land in Dreghorn where they plan to construct a Sake brewery. They have already been brewing a tiny amount of Sake but now want to take it to a commercial scale. This would probably be the second Sake brewery in Europe, the first being Nogne in Norway.

Curiously, Arran plans to export most of their Sake to Japan, partially thinking that the popularity of Scotch whiskey in Japan will extend to Scottish Sake too. As Sake consumption in Japan has been decreasing over the years, maybe it isn't the best market for Scottish Sake. Sure, there would be the novelty of the Sake at first, but could it hope to compete with all of the domestically produced Sake? That seems doubtful. Arran Brewery might be better served trying to primarily sell to the European market, or even the U.S. market. They could then export a smaller portion to Japan and see how well it does there before committing a larger portion of their production.

3) With summer coming, a fresh pitcher of Sangria sounds good but what about some Sake Sangria?   Over at Rocket News 24. they have a simple recipe for creating Sake Sangria and it is made from only Sake and fruit. It is more like an infused Sake as you let the fruit sit in the Sake for a day. The article even mentions how to make a Sake Smoothie with the alcohol soaked fruit. Why not give it a try?

2013: Favorite Wine Related Items

What were some of my favorite wine related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2013. I have already posted my Top Ten Wines Under $15, Top Ten Wines Over $15 and Top Wines Over $50 lists. This post will now concentrate on some of my Favorite Wine Related Items, which are not specific wine recommendations. This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more wine related items, you can just search my blog posts for the past year.

Favorite Discount Wine Stores: Consumers always want bargains, excellent value wines which won't stretch their wallets. You can buy the cheap, mass-produced commercial wines which can be found in almost any wine store or instead, you can seek out excellent, value wines which put to shame those cheap wines. Certain discount wine stores provide not only excellent prices but also an interesting selection and good service. I want to highlight three such stores which do an especially good job, places where I go to seek bargains: Bin Ends in Braintree & Needham, Wine Connextion in North Andover, and Rapid Liquors in Stoneham. These stores have remained consistent over time, offering diverse and interesting bargain wines and you won't go wrong checking either of them out.

Favorite Wine Stores: This is a list of eight wine stores which consistently impress me with their selection and service. Each shop is worthy of your patronage and wine lovers should make the effort to visit these places if you have not done so yet.
Lower Falls Wine Company in Newton Lower Falls
Winestone in Chestnut Hill
The Reserve Bin in Foxboro
Beacon Hill Wine & Gourmet in Melrose (where I also work part-time)
Vintages: Adventures in Wine in Belmont
Wine-Sense in Andover
Wine Bottega in Boston's North End
Central Bottle Wine & Provisions in Cambridge

Favorite Wine Magazine: For the fifth year in a row, Decanter, a British wine magazine, continues to impress me with its extensive coverage, including many less common wine regions, often ignored or marginalized in other wine publications. Plus it has an amusing wine cartoon in every issue. This is a magazine that consistently delivers fascinating articles and I always look forward to each issue. If you are not reading it, you should be.

Favorite Wine Book: Postmodern Winemaking: Rethinking the Modern Science of an Ancient Craft by Clark Smith is a fascinating, challenging and controversial wine book. It is a book for wine geeks, who want to better understand the complexities of wine making, as well as to rethink some conventional wisdom. You may not agree with everything Clark has to say, but hopefully it will make you ponder about these matters. Some of the science gets very technical, but that isn't a significant obstacle to enjoying this book.

Runner-Up Favorite Wine Book: Winemakers of the Willamette Valley: Pioneering Vintners from Oregon's Wine Country by Vivian Perry & John Vincent especially hit an accord with me this year as I visited Oregon once again. The book provides background stories on many of the important pioneers of the Oregon wine industry, giving you an excellent overview of  the vinous wonders of that region. If you want to learn more about Oregon wine, this is a good introduction to the region.

Favorite Wine Dinner: Compelling wines, superb food, and great people all combined to create an exceptional Alsatian wine dinner at Craigie on Main. Two wines from this dinner made my Favorite Wine lists and the Slow-Roasted Pheasant Breast & Confit Leg was one of my favorite dishes of the year. Craigie on Main has long been one of my favorite restaurants, and Chef Maws didn't disappoint in this dinner. And the fine wines of Alsace were a real treat, showing their diversity, complexity and value. 

Runner-Up Favorite Wine Dinner: Sherry is such a food friendly wine, as well as delicious and intriguing, yet so few restaurants choose to showcase it at a wine dinner. Chef Deborah Hansen of Taberna de Haro is a passionate Sherry advocate and the Gonzalez Byass Sherry dinner highlighted the versatility of sherry. With amazing sherries, great tapas, and excellent conversation, this was a fantastic experience. Kudos to both Chef Hansen and Gonzalez Byass.

Fascinating Wine Dinner Conversation: At a different Alsatian wine dinner, I met with Pascal Schiele, the Export Director of Gustave Lorentz, and we enjoyed oysters, seafood, Cremant d'Alsace, Pinot Gris, and more. Our conversation was intriguing as well, ranging from Charlie Sheen to the color of Pascal's blood. It made for a fun and tasty evening, and one I won't forget.

Favorite Wine Lunch: At the Meritage restaurant, I attended an excellent lunch & tasting of Portuguese wines, and some of those wines ended up on my Favorite wine lists this year. There is such great value to be found in Portugal, as well as some compelling high end wines. From cod to pork belly, the food was delicious and paired well with the wines. The wines of Portugal deserve far greater attention, and I am glad to be a passionate advocate for them.

Favorite Educational Wine Tasting: Chef Hansen of Taberna de Haro also hosted a special tasting and lunch with Bodegas Beronia, a Spanish Rioja producer. We did some fascinating comparative tastings, comparing different oak treatments, which was enlightening. This showcased the variations of Rioja, and we even had the privilege to taste their first wine, a 1973 Gran Reserva. A couple of the wines from this tasting also made my Favorite Wine lists.

Favorite Twitter Wine Tasting: At a Twitter wine tasting, people from all over the world drink the same wines and then discuss them on Twitter. I have been participating in these tastings for years, and they can be lots of fun. This year, I've done two Franciacorta Twitter tastings and they rocked! You can read more about Franciacorta  in these two posts: Fun With Franciacorta and Franciacorta: Bubbly That Needs To Be On Your Wine Radar. They were generally excellent wines and I learned much more about this compelling wine type. Franciacorta is not really that well known with most consumers but it deserves much more attention.

Most Unique Wine Tasting: At Thirst Boston, I attended several seminars and one of the most compelling was a Vermouth seminar and tasting. Vermouth is actually a wine, albeit fortified and aromatized, and many people don't realize that fact. I tasted Vermouth from three U.S. producers (from New York, Oregon and California) and was intrigued by the different styles and tastes I discovered. Though maybe only 10 or so U.S. producers make Vermouth, that number is going to increase and now is the time to get interested in this growing trend.

Favorite Interview with Wine Personality: Adrian Bridge the CEO of the Fladgate Partnership, stated "Port is the oil of good conversation" and that was certainly true when I met him for dinner and we tasted several Ports. Adrian is passionate, hard working and an excellent conversationalist. We talked about much more than wine, though the wine discussions were fascinating too. He was very down to earth, and the conversation and wine flowed freely.

Favorite Private Wine Tasting: My friend Adam, of Wine Zag, hosts a monthly blind tasting event which is always fun and interesting. A group of 15-18 people are assembled, and we taste through about twelve wines, usually with some type of theme. From Champagne to Southern Italian reds, the themes range wide and the wines themselves range in price and style. The attendees include wine newcomers and more knowledgeable tasters, but there is a lack of pretension and the casual atmosphere is one of fun and discovery.

Favorite Wine Trip, Domestic: I returned to Oregon this year, though I spent time in Southern Oregon on this trip. Southern Oregon doesn't get the press of the Willamette Valley, but is worthy of attention. I found plenty of excellent wines there, especially beyond the usual Pinot Noir. From Tempranillo to Blaufrankisch, Southern Oregon is experimenting with many different grapes, and Tempranillo is really working well. Plus, I got to spend a couple days in Portland, which is a food, wine and Sake mecca, including discovering killer cinnamon rolls. The small group of people with me on the trip also helped make it a memorable experience.

Favorite Wine Trip, International: My only international trip, to Quebec, is worthy of mention. The annual Taste Camp event was held over the border, in Quebec, and we explored the wine, beer, and food of our northern neighbor. I found some delicious wines, some which found their way onto my Favorite lists, and I even enjoyed a beer or two. Exploring Montreal was also lots of fun, especially checking out Chinatown (soup dumplings!). For those in the Northeast, Quebec is an easy drive, and highly recommended to check it out.

Favorite Winery Visit: A working cannon, paella for lunch, killer Tempranillo and a pioneer of Oregon wine. All of these elements combined to make a memorable visit to Abacela Vineyards in Southern Oregon. The visit was led by Earl Jones, the owner of Abacela, and he was a gracious host, providing an interesting tour and delectable lunch & wine tasting. It was like a touch of Spain in Oregon, and I could have stayed all afternoon, eating paella and drinking Spanish & Portuguese inspired wines.

Top Local Wine Controversy: This year, two legal controversies concerning wine have taken the spotlight in Massachusetts and I have written about both. The first issue involves shipping wine to Massachusetts from outside wineries and retail stores. A new bill to allow such shipping was brought forward for discussion, though it still remains in limbo, awaiting additional discussion and action. I have written about this issue in previous years and my latest posts include: Shipping Wine To Massachusetts: A Critique Of Andelman's Plan and Rant: MA Wine Shipping Needs Your Immediate Help. The second issue centers on removing the cap on liquor licenses in Boston. A Home Rule petition was submitted on this issue, and it too is still in discussion. Check out my posts: Restaurants & Liquor Licenses: Interesting Numbers, Rant: Andelman, Liquor License , Quotas & Food Trucks and Rant: Eliminating The Liquor License Cap? Maybe Massachusetts wine laws might see some positive changes in 2014.

Kudos to Local Massachusetts Wine: Massachusetts wines continue to improve in quality and I had the opportunity to taste a number of local wines again this year, which I reviewed in Westport Rivers: Local Wines Worthy Of Respect and Wayland Winter Farmers Market. All 50 states make wine, and the overall quality all across the country has been improving. I'm glad to see that Massachusetts is stepping forward too, though the wine industry is still relatively small, with plenty of room for growth.

New Wine Position: This year, I was elected to the Board of Directors of Drink Local Wine and attended their last annual conference, which was held this year in Maryland. Drink Local Wine is a passionate advocate for local wines, especially the promotion of lesser known states and regions all across North America. The Board is composed of a great mix of people and it continues to move forward in supporting local wine, and planning for next year's conference.

My Wine Store Job: In February 2011, I started a new endeavor, a part time job at the Beacon Hill Wine & Gourmet in Melrose so it will be my second anniversary there in a couple months. It continues to be fun and educational, helping customers select wines, providing recommendations and more. I garner an interesting glimpse into the mind of the average wine consumer and my experiences continue to provide fodder for ideas for new articles. Come see me some time at the wine shop and let me provide you some recommendations.

What were some of your favorite wine related items this year?

Portland, Wine & Feast Grand Tasting

My recent visit to Oregon ended in Portland, the largest city in the state, and a place that I really enjoy. On my last trip to Portland, I had a great time exploring the city, and continued my explorations again this time. Portland has an assortment of nicknames, including Rose City, Stumptown, Bridgetown, Puddletown, and Rivercity. Though the name "Portland" derives from Portland, Maine, the city almost became the second "Boston." Maybe that is why I feel a special affinity to Portland.

Back in 1843, Asa Lovejoy, who had been an attorney in Boston, Massachusetts before setting off to the Oregon Territory, acquired half of a claim to 640 acres on the Willamette River. Two years later, the co-owner sold his share to Francis Pettygrove. Asa and Francis wanted to name their new town but couldn't agree on a choice. Asa wanted to name it Boston while Francis wanted Portland. To decide between the two names, they left it up to a coin toss, a two out of three flip. Francis won, so the town was named Portland, and the coin is now held by the Oregon Historical Society.

Any food and wine lover, and actually any traveler to Portland, should make a stop at Powell's Books, the largest independent brick-and-mortar bookstore in the country. Their main store occupies an entire city block, has three floors, and nine, large color-coded rooms filled with new and used books of all types. They have a large section of food and wine books which is well worth checking out. I never fail to find something I want. You could spend several hours browsing through the entire store. On my last visit here, I found a few used books that I was seeking, and they were much cheaper than buying them online. And as it is an independent shop, and not some large chain, you can feel even better by supporting them.

Portland has become a hot spot for urban wineries, and it appears that only Seattle has more such wineries than Portland. Currently, there are at least 14 urban wineries in Portland, with more on their way. Some of those wineries include Helioterra Wines, Division Winemaking Company, Clay Pigeon Winery, Boedecker Cellars, and Vincent Wine Company. Though I didn't have time to visit any of these urban wineries, I was able to taste a few of their wines.

During dinner one evening, we ordered a bottle of 2009 Helioterra Willamette Valley Pinot Noir (the current release, 2011, is about $24 retail). Helioterra Wines was founded in 2009 by Anne Hubatch, who is also the winemaker. Originally from Wisconsin, she came to Oregon and found her passion for wine. The name of the winery derives from Heliolite, the state gemstone which is also known as Sun Stone, and Terra, the Greek word for "earth." Anne describes Helioterra wines as “a grounded, honest expression of her winemaking style, reflecting feminine sensibilities.” She produces Pinot Noir, Syrah, Mourvedre, Pinot Blanc, Melon de Bourgogne, and Pinot Noir Rosé.

The 2009 Helioterra Willamette Valley Pinot Noir was about $22 on its initial release and only 248 cases were made. It is a blend of Pinot Noir grapes from three Willamette Valley vineyards, including Apolloni Vineyard, Buckhaven Vineyard, and Domaine Coteau Vineyard. The light red colored wine had rich flavors of cherry and strawberry, with hints of lavender and herbs. It was an elegant and tasty Pinot, with plenty of depth of flavor and a satisfying finish. At this price point, it makes for a good value wine. As one of the first wines from this winery, I am intrigued to try some of Anne's newer wines. If you are in Portland, check out this urban winery.

During the time of my visit to Portland, they were celebrating Feast Portland: A Celebration of Oregon Bounty, an event which showcases "local culinary talent and Oregon ingredient" over the course of four days. Coupled with all the fun is a serious objective, to end childhood hunger. The event donates its net proceeds to two charities: No Kid Hungry-Share Our Strength and Partners for a Hunger-Free Oregon. Feast Portland holds numerous events, including several marquee events, a dinner series, tasting panels, a speaker series, and a brunch series. There is so much to do, all across the city, whatever your food and wine interests.

Due to time constraints, I only attended one of the events, the Oregon Bounty Grand Tasting on Friday, which was also held on Saturday. Held in Pioneer Courthouse Square, this event showcased dozens of local producers, of artisan foods, beers, wine and more. For example, there were over 12 breweries and 30 wineries represented here. Though it was a bit rainy, most of the event was under cover so the weather was not a serious issue. The event ran for five hours, and it was only during the second half that it started getting crowded.

Overall, it was a fun and tasty event, with much to please your palate. It also seemed to be well organized and I didn't notice any significant problems. I'm going to highlight some of my favorite foods and wines from the event, though realize there was plenty more that I haven't mentioned or didn't have the opportunity to taste.

My favorite new food find was the Brazi Bites, a type of pão de queijo, or Brazilian cheese bun. The Brazi Bites are all natural, with no preservatives or artificial ingredients, and they are gluten free as well. Their basic ingredients include cheddar, parmesan, water, safflower oil, milk, eggs, salt, and tapioca starch. There are currently three flavors, including Original, Bacon and Jalapeno, and they are sold in 20 count packages for about $5.99. They are not yet available on the East Coast but hope to make them available around Spring 2014.

Easy to prepare, you just take them out of the freezer and bake in the oven. I tasted all three flavors, and stopped by the table multiple times to sample more of them because they were so good. They were light, with a crispy exterior but a soft and chewy interior, with plenty of cheese flavor. The Bacon added a salty and slightly smoky flavor while the Jalapeno added a spicy kick to the finish. This makes for an addictive snack or appetizer, so easy to just pop one after another into your mouth. And for a gluten free snack, these are a great option which doesn't sacrifice taste in the least.

On my last visit to Portland, I was impressed with the creative ice cream flavors from Salt & Straw, and they brought some intriguing flavors to the Grand Tasting, from Hawaiian PB&J to Loaded Baked Potato. I loved the Coconut Milk with Cashew Brittle & Pandan Chiles which had bits of crystalized pineapple and a nice spicy kick on the finish. Creamy and crunchy, the ice cream had plenty of harmonious flavors and I would highly recommend it. The Mint & Sea Urchin ice cream sounded promising, but it was a bit of a letdown as the mint seemed to overpower the briny sea urchin flavor. I wanted more sea urchin flavor, which I think could work with the sweet but maybe something other than the mint would be a better accompanying flavor. If you visit Portland, you need to stop by Salt & Straw.

Tillamook Cheese has a great reputation, as well as a lengthy history in Oregon, over 100 years. Some of their products are available on the East Coast, though their ice cream is not available here yet. They are best known for their cheddar cheese and I have enjoyed some of their cheeses on several occasions. At the Grand Tasting, they offered grilled cheese sandwiches, made with Sharp Cheddar Cheese and Monterey Jack. The cheese melted well, was creamy and flavorful, and made for a damn good grilled sandwich. Simple but tasty.

Nicky USA is a purveyor of meat, poultry and game from family-owned and sustainable farms & ranches across the Northwest. You'll find everything from elk to turkey, venison to duck. They also sell over 10 different types of sausage, and they offered a few of these at the Grand Tasting, including the Sardinian Sausage (nice and spicy), the Toulose Sausage (meaty and juicy) and the Garlic-Black Pepper Uncured Salami (spice and lots of flavor).

Van Duzer Vineyards, founded in 1998 and located in the Willamette Valley, has 82 acres of sustainable vines and primarily produces Pinot Noir and Pinot Gris. The 2012 Pinot Noir Rose ($18) was lightly pink, dry and crisp, with nice flavors of strawberries and raspberries. An easy drinking wine, appropriate for year round drinking. Their 2010 Pinot Noir Estate ($32) is made from a blend of Pinot Noir clones, has an alcohol content of 12.9%, and presents a light, smooth and pleasant taste. Bright cherries, vanilla, and hints of spice on the finish.

Boedecker Cellars is an urban winery in Portland, owned and operated by Stewart and Athena (pictured above) Boedecker. They started the winery in 2003, currently produce about 8500 cases, and the wine is available in Massachusetts. Though they make Pinot Noir, they each have their own different preferences with Stewart enjoying more elegance and subtlety while Athena enjoys more richer, earthier and muscular Pinot. I got to taste both wines, and preferred Athena's Pinot. The 2010 Stewart Pinot Noir, Willamette Valley, ($34) is elegant and smooth, with bright red fruit flavors, a mild vanilla, and slight herbal notes. A very nice wine which is likely to appeal to most wine lovers. The 2010 Athena Pinot Noir, Willamette Valley, ($34) possesses its own elegance, but is more dark and brooding, with black fruit accents, rustic earthiness and dark spices. Plenty of complexity, a lengthy finish and it would pair perfectly with roast lamb. Highly recommended.

Division Winemaking Company is another urban winery, and their first wines are from the 2010 vintage. They primarily make Pinot Noir, Chardonnay and Gamay. I enjoyed their 2012 Chardonnay ($21), which had been bottled only a couple days before and only 115 cases were produced. The wine was barrel fermented and aged for about 10 months in 20% new French Oak, 60% neutral French Oak & 20% stainless steel. Crisp and clean, it possessed bright apple, pear and vanilla flavors with a nice richness to it, and hints of herbal notes. A very good value for this complex and delicious wine.

Apolloni Vineyards is a family owned vineyard, founded in 1999, in the Willamette Valley, which specializes in Pinot Noir and Italian-style wines. I found excellent value in the 2011 Pinot Blanc ($15), which sees no oak and has an alcohol content of 12.5%. It is crisp and fruity, delicious pear and citrus, with some minerality, especially on the finish. Easy drinking but with plenty of character for the price. Great on its own or paired with food.  

Penner-Ash Wine Cellars, which started producing wines in 1998, now makes about 9000 cases of wine annually. They recently purchased Dussin Vineyard, which is now their estate vineyard. Their 2012 Viognier ($30) sees only stainless steel and presents plenty of crisp, fruit flavors including peach, orange and lemon. It wasn't overly aromatic and its clean flavors make it delicious on its own. The 2011 Estate Dussin Vineyard Pinot Noir ($60) certainly showcases the wonders of this vineyard, presenting an elegant Pinot with a delightful balance of acidity, fruit and spice, with plenty of complexity and depth of flavor. A Pinot to slowly savor and enjoy.

Illahe, Matello & Johan in the Willamette Valley

After spending a few days in Southern Oregon, we moved north into the Willamette Valley, the most well known Oregon AVA. Willamette Valley accounts for roughly 79% of Oregon wine production, and there are over 300 wineries and 600 vineyards. Pinot Noir is by far the most planted grape, with over 11,000 acres, and accounts for 88% of production in the state. The second most planted grape, Pinot Gris, only occupies about 2400 acres and the third most planted grape, Chardonnay, occupies about 725 acres. Pinot Noir may be king, but there are other intriguing wines being made in this region as well, albeit in small quantities.

On one of our winery visits, we stopped for lunch and a tasting at Illahe Vineyards, and were joined by representatives of Matello Wines and Johan Vineyards. It was a beautiful day and we sat outside, overlooking the vineyards, with plenty of bottles on the table. Casual and fun, it was also informative and tasty, with some unique surprises among the wines. Small producers creating some intriguing wines.

Our hosts from Illahe Vineyards were Brad Ford, the winemaker, and Bethany Ford, the national sales manager. Back in 1999, Lowell Ford, Brad's father, purchased the Illahe property, which at that time was merely a pasture for a grass fed-beef ranch. Lowell started as a winegrower in 1983, so purchasing land to create his own winery was a natural extension of his career. The estate is about 80 acres with 55 currently under vine, most with Pinot Noir though you can also find Riesling, Pinot Gris, Gruner Veltliner, Tempranillo and Viognier. The word "Illahe" is from the language of the Chinook, a Native American people who once inhabited the area and it means "land, earth or soil." The symbol on their label, which partially looks like an "S" on its side, is the word "Illahe" in Duployan, a script for the Chinook language.

They aim to make wine as natural as possible, from their sustainable vineyard to the winery. For example, they use two Percheron draft horses to mow and transport grapes from the vineyard. They do not fine or filter their wines, and often use native fermentation, despite that it can be scary and risky, because they feel it adds something special to the wines. They are always seeking ways to improve their operation, and are working on some intriguing projects currently, including creating a sparkling wine from Pinot Noir. At the time of our visit, they hadn't harvested much yet.

We began our tasting with white wines and Illahe line prices all of their whites at $15, making them a good value and within the every-day price range of many consumers.

Currently, only their Viognier is not estate grown. Back in 2007, they purchased a truck of Viognier grapes and it ended up becoming their most popular white wine. They have planted some Viognier now and eventually may not need to purchase any for their needs. The 2012 Viognier is a different style from many of those in Southern Oregon, with higher acidity and more residual sugar. The aromatics were a bit more muted, with pleasing fruit flavors and only hints of sweetness due to the higher acidity. I would like to try this wine with some spicy Asian dishes.

Gruner Veltliner was first planted in Oregon around 1978, and Illahe got their cuttings from Johan Vineyards. The 2011 Gruner Veltliner was destemmed and fermented in Acacia barrels, and it presents an easy drinking and delicious wine. Crisp and clean, it has rich flavors of citrus and grapefruit, with slight honey notes and hints of minerality. Definite recommendation.

The 2012 Pinot Gris, fermented in 1600 gallon oak barrels, had a compelling aroma and its taste fulfilled the promise of the nose. Pleasant apple and pears flavors, nice acidity and a good, lengthy finish. Plenty of character for the price, I highly recommend this wine. Drink it alone or with food, and you won't be disappointed.

Illahe produces several different Pinot Noirs, at varying price points, and you can't go wrong with any of them. The 2012 Willamette Valley Pinot Noir ($20), which was just released last month, is their entry level Pinot and I have long been a fan. This is their highest production wine, at 2000 cases, and Massachusetts is actually their best market outside of Oregon. I know that the wine sells well at Beacon Hill Wine & Gourmet, where I work part time. The wine is produced with some native fermentation, 15% new oak and has an alcohol content of 14%. It has a light red color, and is smooth and flavorful, with bright red fruit, a spicy undertone and hints of earth. An excellent value at this price, delivering plenty of flavor and complexity, it is highly recommended.

The 2010 Bon Sauvage Pinot Noir ($28) is made from 100% native fermentation and only has an alcohol content of 13%. Complex and intriguing, the fruit flavors are a bit muted with more prominent spice and earthiness notes. Silky smooth, with a long & satisfying finish, this presents a compelling choice at this price point. The 2011 Pinot Noir Reserve ($40) is aged for 18-20 months in 50% new French oak, as well as one Oregon barrel, and has an alcohol content of 13%. This wine elevates the complexity, presenting a fine balance of fruit, spice and earth with hints of eucalyptus. A wine to slowly savor, enjoying its depths of flavor.

Their most unique and experimental Pinot is the 2011 "Project 1899" Pinot Noir ($65), which is their first vintage of this wine. The wine is essentially produced without electricity. It is hand pumped and hand racked by candle. It is produced with 100% native fermentation, 50% whole cluster, and only 75 cases were made. It reminds me most of the Pinot Noir Reserve, but it possesses some unusual taste elements, which were hard to identify. They were pleasant flavors, just more unique and maybe more on the earthier side. Very intriguing taste which should tantalize any wine lover. They recently created a bicycle pump, and are making a wood-fired kiln so they can produce amphora. They have already made a 50 gallon one, but their goal is to make larger ones and no other local kiln is large enough so they have to make their own. I look forward to future incarnations of this wine.

On a previous visit to Oregon, I met Marcus Goodfellow from Matello Wines, and you can read some background on his winery at my prior post. Marcus now produces about 3500 cases, broken down into 14 wines, priced at $18-$45. It was a pleasure to see him again, and try more of his different wines.

The 2011 Viognier Deux Vert Vineyards, aged in Acacia and neutral French oak, is bright and crisp, with pleasant citrus and melon flavors. The 2011 Pinot Gris, aged on the lees for 18 months, has a nice richness and complexity, with delicious flavors of melon, pear and lemon. The 2011 Richard's Cuvee Chardonnay is crisp and clean, with am strong mineral backbone and fresh apple and citrus flavors. Much more French in style than California. A strong showing for his white wines.

The 2011 Lazarus Pinot Noir ($22), the entry level Pinot, is a mix of grapes from six vineyards and presents with bright red fruit flavors and good acidity. An easy drinking wine, with or without food. The 2011 Whistling Ridge Vineyard Pinot Noir has less up front fruit, and is more a brooding wine, with spicy and earthy notes. I think this might benefit from some aging and shows potential for interesting development. The 2011 Durant Vineyard Pinot Noir ($40) is made with some 40 year old grapes and is a more elegant and softer Pinot. It has more earthy notes, as well as some minerality. Complex, intriguing and delicious. An excellent choice.

Johan Vineyards was founded around 2005 by Dag Johan Sundby, a native Norwegian, who sought to make Pinot Noir. The estate comprises about 85 acres, and their vineyards are certified Biodynamic and organic. Growing around 9 grapes, they produce about 2000 cases annually. We met Daniel Rinke (pictured above) who is the winemaker at Johan. With experience at vineyards in California, Daniel came to Johan in 2007.

The 2012 Gruner Veltliner ($24), which has not yet been released and was bottled one month ago, was crisp, clean and dry with pleasant citrus, pear and herbal flavors. A very satisfying wine, this would be good on its own or with food. What really intrigued me though was their 2011 Blaufrankisch ($36), and there is only one other producer of this grape in Oregon (and they call it Lemberger). They only produced 50 cases and it has an alcohol content of only 12%, which is nice to see. The wine possessed a meaty taste, with a nice melange of red and black fruits, dusty spices and some herbal notes. Its savory and intriguing nature would pair well with game meats or lamb.

Assorted Southern Oregon Wines & Black Bear Diner

During my Oregon trip, there wasn't enough time to visit all of the wineries in Southern Oregon, but some of the wineries sent representatives or their wines to the wineries we did visit, so we got some exposure to other wines. I wanted to highlight some of those wines, as well as a cool diner where I ate a couple times.

During our visit to Abacela Vineyards, Patrick Spangler (pictured on the left) of Spangler Vineyards joined us for the tour and lunch. Pat purchased the vineyard and winery in 2004, and has about 9 acres of grapes, purchasing many grapes too from select sites. He has far more interest in wine making than wine growing, and has some water issues with his estate. He makes primarily red wines, about 3000 cases a year, and only sells direct. I enjoyed his wines, and they paired well with our paella lunch.

The 2012 Spangler Viognier ($21) was intriguing and aromatic, with a hint of sweetness and lush tropical fruit flavors and a touch of smoke. A complex and delicious wine and strongly recommended at this price. The 2010 Spangler Grenache ($32) had nice red and black fruit flavors, a spicy backbone and moderate tannins. A smooth, easy drinking wine with sufficient complexity to intrigue the drinker. The 2009 Spangler Cabernet Franc ($25) was compelling, rich and intense with silky black fruit and cherry flavors. Another wine I strongly recommend.

Cliff Creek Cellars is family owned, with about 70 acres of vineyards, the first having been planted in 2000. The 2012 Cliff Creek Cellars MRV ($22) is a blend of Marsanne, Roussanne, and Viognier, and tantalized my palate with interesting floral, peach, and apple tastes. The wine was crisp, clean and nicely balanced. Enjoyable on its own or would be excellent with food too. Only 400 cases were produced.

Irvine Vineyards is another example of a second career for the winery owners. Coming from a background of real estate development and investment, they originally purchased an 80 acre estate, not initially thinking of growing grapes. However, the wine bug caught them and they realized their land was fortuitously perfect for a vineyard. I tasted their 2009 Irvine Vineyards Pinot Noir ($45) and it was impressive, reminding me of some Carneros Pinots. A nice melange of cherry, raspberry, and spicy notes, with a hint of earthiness, especially on the nose. Silky smooth, a lengthy finish, and good acidity. Pinot can be very different in Southern Oregon from the Willamette.

Jaxon Vineyards was founded in 2007, transforming an old pear orchard into vineyards. The 2011 Jaxon Grenache ($36) is 100% Grenache, only 45 cases were produced and this was the first release of this wine. It was an elegant, balanced wine with delicious ripe plum, black cherry and hints of blueberries. Moderate tannins, a spicy backbone and a long, satisfying and complex finish. Simply delicious.

When I first arrived in Oregon, I checked into my hotel in Medford and was hungry for lunch after the long flight from Boston. Across the parking lot from the hotel was the Black Bear Diner, and I decided to eat there, though I knew nothing about it. I would later learn that the first diner was founded in 1995 and now there are over 60 locations in eight states, the majority in California. There are none on the East Coast, but based on my experiences I certainly would like to see them here.

They serve breakfast, lunch and dinner, and you can get breakfast all day. The menu is extensive, with plenty of comfort food, and prices are reasonable, especially when you consider the quantity of food you receive. It is a bit kistchy with all of the bear decorations, but you come here for the food not the decor. And the food was tasty and fresh, hearty and ample. After a delicious lunch, I returned the next morning for breakfast.

For lunch, I had a Double Cheeseburger with French fries, and it seemed like hand-made patties, which were juicy and flavorful. The roll was simple, but fresh, and didn't detract from the burger. The fries were crisp with a fluffy interior. It hit the spot.

They make their own pies, which are displayed in a glass counter at the front of the restaurant. They made an enticing display when you enter the restaurant.

I wanted to taste the Coconut Cream Pie, and rather than serve you a slice, you get a whole pie. It is smaller than a standard pie, but still quite substantial and it is nearly a meal in of itself. I enjoyed its rich coconut flavor with the homemade whipped cream atop it. I couldn't finish it so they boxed it up for me and I took it back to my hotel room. I'll suspect their other pies are just as tasty.

To start a full day of wine tasting, I wanted a hearty breakfast and went with the Chicken Fried Steak, which comes with two eggs, hash browns and a biscuit. Everything seemed to have been made from scratch and the steak was tender, with a rich, flavorful gravy. Even the biscuit was top notch. I was well ready to face my day, touring wineries.

If you are traveling on the West Coast, and want some good comfort food, check out a Black Bear Diner.