I’ve recently returned from the Willamette Valley in Oregon where I assisted at Day Wines and made my first wine. It is a co-ferment of Pinot Gris and Pinot Blanc. It was picked from the beautiful Momtazi Vineyard on October 2nd and brought into the winery where it was fully sorted and destemmed. It spent 2 weeks on the skins until dry with daily pigeage. It’s currently in barrels and going through malolactic fermentation. I look to bottle the wine in April, we’ll see! Stay tuned on how to get your hands on some.
Check me out at Pleasantry on the 4th Thursday of the month for the rest of the summer as well as a new Basque pop-up "Gilda" @ Aster on 4th featuring pintxos and all the good stuff: txakoli, cidre, sherry, vermouth, etc.
Gilda: Mondays: July 16, July 30, August 13 @ Aster on 4th. Starts at 7pm.
Pleasantry: July 26 : German Whites (no riesling!) with Vom Boden.
Pleasantry: August 23 : Teaming up with Chef Evan Hartman for a wine dinner with pairings. Call the restaurant for resos!