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Trapp Family Lodge Oregon Pinot Gris tasting
August 28, 2009 (Fri)
from 4:00 PM - 6:00 PM
Stowe, VT
Cost: $15.00
Event ID #263112
Wine Tasting in the Trapp Family Lodge Wine Cellar
Friday, August 28th 4:00 to 6:00
We will be tasting new releases of Oregon Pinot Gris , for inclusion on our list. John Fagan of Calmont Beverage, will be on hand to discuss the wines and answer any questions. Pinot gris (or pinot grigio, as it is known in Italy) probably is the best-known "white" variant-clone of Pinot Noir. Ripe pinot gris grapes may be described as having colors from bluish grey to light pinkish brown. Clusters with a variety of colors are not unusual. Many Oregon wineries, have had good success and are moving steadily away from making Chardonnay while increasing production of Pinot Gris. In the 2000 vintage, Pinot Gris total plantings (1270 acres) and quantity crushed (2917 tons) surpassed Chardonnay (1125 acres, 2523 tons) for the first time. Viticulturally speaking, Oregon is a Cool Climate Region, one in which moderate temperatures and a gradual progression from budburst to harvest protects delicacy and nuance in the resulting fruit. Consistent temperatures that allow the fruit to fully ripen, but not too quickly, are ideal. Rainfall in Oregon’s winegrowing areas occurs primarily in late fall and winter, with the Willamette Valley actually having less precipitation during the growing season than the Burgundy region of France. Pinot Gris / Pinot Grigio is usually delicately fragrant and mildly floral with lightly lemon-citrus flavors. Depending upon ripeness at harvest and vinification technique, Pinot Gris can be tangy and light, or quite rich, round and full bodied. Made in an appropriate style, it is one dry white wine that may even age well. The format will be casual, walk around with cheese and bread. The wines featured will be:
Willamette Valley Vineyards, Willamette Valley 2008
Elk Cove, Willamette Valley 2007
King Estate, Oregon 2007
Raptor Ridge, Willamette Valley 2007
Cristom, “Estate”, Eola-Amity Hills 2006
A sign-up sheet will be available at the front desk (253-5742 or 800-826-7000) and there will be a $15.00 fee per person.
Event Details
Wine OR Wine & Food
Friday, August 28th 4:00 to 6:00
We will be tasting new releases of Oregon Pinot Gris , for inclusion on our list. John Fagan of Calmont Beverage, will be on hand to discuss the wines and answer any questions. Pinot gris (or pinot grigio, as it is known in Italy) probably is the best-known "white" variant-clone of Pinot Noir. Ripe pinot gris grapes may be described as having colors from bluish grey to light pinkish brown. Clusters with a variety of colors are not unusual. Many Oregon wineries, have had good success and are moving steadily away from making Chardonnay while increasing production of Pinot Gris. In the 2000 vintage, Pinot Gris total plantings (1270 acres) and quantity crushed (2917 tons) surpassed Chardonnay (1125 acres, 2523 tons) for the first time. Viticulturally speaking, Oregon is a Cool Climate Region, one in which moderate temperatures and a gradual progression from budburst to harvest protects delicacy and nuance in the resulting fruit. Consistent temperatures that allow the fruit to fully ripen, but not too quickly, are ideal. Rainfall in Oregon’s winegrowing areas occurs primarily in late fall and winter, with the Willamette Valley actually having less precipitation during the growing season than the Burgundy region of France. Pinot Gris / Pinot Grigio is usually delicately fragrant and mildly floral with lightly lemon-citrus flavors. Depending upon ripeness at harvest and vinification technique, Pinot Gris can be tangy and light, or quite rich, round and full bodied. Made in an appropriate style, it is one dry white wine that may even age well. The format will be casual, walk around with cheese and bread. The wines featured will be:
Willamette Valley Vineyards, Willamette Valley 2008
Elk Cove, Willamette Valley 2007
King Estate, Oregon 2007
Raptor Ridge, Willamette Valley 2007
Cristom, “Estate”, Eola-Amity Hills 2006
A sign-up sheet will be available at the front desk (253-5742 or 800-826-7000) and there will be a $15.00 fee per person.
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