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Month: March 2021

Helioterra Wines Virtually

I first met Anne Hubatch, proprietor and winemaker of Helioterra Wines, at a wine tasting during the WWET Willamette Conference in 2019. She was presenting at the “Other Varieties from Willamette” Seminar and Tasting. She presented her Melon de Bourgogne and an Arneis. I loved them both and subsequently ordered wine from her to enjoy and write about. (There are two posts -The first, her wines were included in my Boutique Winery Must Buys, and you can Oregon Wine in My Glass.) I felt an immediate kinship with Anne, and I knew I needed to promote her wines as best…

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Temperature of Wine For Maximum Flavor

I first wrote a post about the serving temperature of wine back in the summer of 2017. This is a subject where I am continually learning, so I wanted to update my advice for you. So, what triggered this decision to write a new post on this subject? First and foremost, I continue to see folks storing wine in their 36° refrigerator. Secondly, because of my own recent awakening drinking a bottle of skin-contact Fiano, a white wine from Italy. Side Note: Skin Contact This is a “rabbit hole” topic that I will save for another time. Suffice it to…

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Sauvignon Blanc (NZ) * Get Out of Your Rut

Recently, I had a neighbor tell me she was in a wine rut. She drinks the same two New Zealand Sauvignon Blanc wines all the time. They are available everywhere, very affordable, and consistently deliver what she likes in wine. Thus a wine that is light-bodied, low alcohol, bone dry, and high acidity. Aromas and flavors should be herbaceous and preferably grapefruity, but other citrus flavors are fine.  She is looking to expand beyond New Zealand and beyond just Sauv. Blanc. So I chose a bunch of wine that could blast her out of her comfort zone. Oh, and she…

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