• Featured Article

    Summer Sipping Primer 2015: Weirdo Whites

    Let 2015 be the summer of the weird, obscure white. Let the Garganega be flowing. Give your Chardonnay a break. Put the Sauvignon Blanc back on the shelf. Be that guy or gal who brought the Godello. Let this be your calling card. Spicy mango fish tacos on the menu? Is your best friend roasting a duck? Show them how they do it in Alsace with an ambrosial Muscat. We have a stellar lineup of offbeat wines that are just aching to join you at your next summer BBQ. Here are a few to wet your whistle.

  • Featured Article

    THE KEY TO YOUR SAKE PAIRING SUCCESS

    We know sake has an umami quality, but what else? Sake flavor profiles are not easy to discern like wine where the grape and region can lead you to the right path. Sake rice mill and water source can help, as well as the sake prefecture knowledge and grade, but mostly it is necessary for one to taste the sake to know the flavors, which can be expensive! Why is there not an easier way? Let’s look at the history of sake and food pairing.

  • Featured Article

    Cream Spirits Week Spring 2015

    This April we are showing our spirits some love and dedicating a whole week to them! April 6-9th is Cream Spirits Week. Tad Seestedt, owner of Ransom Wines & Spirits, is kicking off the week with some fun events on Monday and Tuesday. It is Tad and Ransom Old Tom Gin that started the Cream Spirits Portfolio, and thus, what better way to celebrate than have him visit from Oregon (for the first time in three years!). Event details are listed in the main body of this article.

  • Featured Article

    Jura: The Next Small Thing

    As the smallest appellation in France with an entirely idiosyncratic way of making wine, Jura has serious indie cred. Thanks to isolation afforded by the wooded, rolling Jura Mountains, this region between Burgundy and Switzerland has developed a unique style that you won’t find replicated anywhere. The wines are quirky, food-friendly—and really, really good. Some Jura winemakers have taken steps toward making more readily recognizable table wines, but truly, its deeply rooted traditional style is what has put it on the map: oxidated, nutty whites; meaty, light-bodied reds with grip; and an array of dessert wines—all from mostly native grapes.

  • Featured Article

    One Grape, One Harvest, One Parcel

    Cedric Bouchard is revolutionizing Champagne from the inside out. Since 2000, he’s made wine in decidedly his own fashion, with a single-vintage, single-vineyard, single-varietal mantra that harkens more to nearby Burgundy than to traditional Champagne.