Have you ever popped the cork of wine purchased from the tasting room at a winery and exclaimed “this doesn’t taste the way I remembered it.”? Why might this be?

Wine often tastes different outside the tasting room due to environmental, psychological, and physical factors. Key reasons include improper temperature control, different glassware, the absence of the romanticized, relaxing atmosphere of the vineyard (and their affable wine professionals), and changes in the taster’s own palate or sensory perception. For consideration, here are some reasons why there may be variations…

As we journey through life and watch our grown children carve out their own paths, a bittersweet realization often settles in. The dreams we once held dear—the aspirations we tucked away and the hobbies we set aside—begin to stir within us, whispering gently for our attention. For Doug and me, travel has always been our beacon, a cherished thread weaving our lives together through shared experiences and memories that bind us in an ever-deepening connection. Each trip becomes more poignant as the years roll on, reminding us of the beauty in moments spent together.

Wine is often described as a living liquid, a bridge connecting history, geography, and sensory experience. Far beyond its function as an alcoholic beverage, wine is a profound cultural artifact that has traveled from Georgia (country) to ancient Mesopotamian civilizations to modern dining tables. Its enduring appeal lies in the delicate balance of nature and humanity, blending the complexities of “terroir” with the artistic touch of the winemaker.

We’re thrilled to share the start of our mini-guide series featuring different wine regions around the world. For our first installment, we are exploring the enchanting Willamette Valley, a true gem in the heart of Oregon, renowned for its stunning landscapes, exceptional wine, and delicious culinary experiences. Whether you’re a wine enthusiast, a foodie, or an outdoor adventurer, the valley offers something for everyone. And how do you pronounce it you ask? Just remember Willamette rhymes with dammit. Willamette dammit. Ha!

The old adage ‘shop small’ doesn’t only apply to your local shop around the corner. It also applies to your small grower. Supporting wine producers that utilize organic farming practices is essential not only for personal health but also for environmental sustainability. The impact of how grapes are cultivated extends beyond the flavors and aromas contained in each bottle; it speaks to broader issues of health, ecology, and community.

Let’s get into it…

Wine vocabulary is more than a list of jargon; it is a sensory bridge between the liquid in the glass and the human experience. Mastering this language allows enthusiasts to move beyond simple “good” or “bad” judgments to a nuanced understanding of a wine’s character, structure, and origin.

Ready to delve deeper into the fascinating world of wine? Explore the many varietals, styles, regions, customs and people behind the label? Now that we’ve returned from Napa Valley following a successful harvest season, we’re ready to roll up our sleeves and dive into another passion within the wine industry—education. Starting in early February, Doug will be teaching a six-week Vines to Wine course at Truckee Meadows Community College. This once a week, two-hour session is all about sharing our wine knowledge and experiences in a way that is straightforward, easy to understand and accessible.

As we approach the New Year, the excitement in the air is palpable. It’s the perfect time to reflect on the past year and embrace the new beginnings ahead. One of the most cherished traditions during this festive season is raising a glass of bubbly to celebrate. Whether you're a Champagne connoisseur or a sparkling wine enthusiast, there's a perfect pour for everyone.

For those that have been following along on our recent wine journey, over the past couple weeks we’ve discussed vineyard activity, timing of harvest, and grape processing at the winery. The last blog focused a bit on sorting, crushing, and pressing, where the distinction between still white and red winemaking bifurcates. To recap, for white wine, grapes are pressed before fermentation to retain their acidity, aromas, and flavors without extracting undesired effects from the skins, pulp, and stems. For red winemaking, pressing occurs after fermentation. What is the distinction here? As we know, the juice (pulp) of a red grape is clear, just like white grapes, so how do we get red wine to take on red color before the must (grape juice) is pressed? 

A wild and woeful journey: Turning grapes into wine

Forget the romanticized image of strolling through sunny vineyards or sharing a candlelit glass. The journey of a grape from the vine to your bottle is a bizarre, messy, and frankly, a little violent affair. It's a tale of sorting, destemming, crushing, pressing, bubbling chaos, and careful handling that transforms simple fruit into a complex and sometimes finicky beverage.

Over the past several weeks in the lead up to harvest, we’ve worked a lot with oak barrels. Mainly, preparing them for this year’s vintage where some of the wine may either ferment in barrels and/or age after fermentation. Either way, prior to any of this, it requires continual sanitation and ozone gas treatments to disinfectant the barrels so as not to harm the oak’s flavor profile. Because barrels are a huge investment to a winery, and susceptible to molds, bacteria, and fungi, the importance for persistent care and attention can’t be understated. So, perhaps some background on these sometimes-overlooked vessels that we’ve all become so accustomed to seeing in and around a winery is worthwhile.

Great wine, as the saying goes, is made in the vineyard. While the art of winemaking in the cellar is undoubtedly crucial, the foundation of a truly exceptional bottle lies firmly in the farming practices employed. From the soil to the vine, every decision a grower makes profoundly impacts the quality, character, and ultimate expression of the wine in your glass.

It’s that magical time of year when the first grapes are being harvested and processed…it’s time for the sparkling wine harvest!

For years, our lives revolved around uncorking bottles, curating selections, focusing on advanced wine certifications and sharing the stories behind every label at our two wine bars/shops. We were the quintessential owner-operators, deeply immersed in the world of wine, but always from the perspective of the finished product. We know how to taste, provide recommendations, pair foods with wine, and tell the stories. What we wanted was to learn…by doing. Understanding the science, the sheer grit and hard work that goes into making the magic happen for every bottle we open. 

We’re Doug & Lacie, a husband and wife duo passionate about winemaking, education and experiences approachable and enjoyable for everyone. This spring, we finalized the sale of our second wine shop and are now pursuing some new goals; we’re currently working at a winery in the Carneros region of Napa, learning each step of the harvest from July through November. We'll be sharing our experiences along the way.