Posts Tagged ‘Willamette Valley Winery’

What Wine Terms Really Mean

May 12th, 2015 by Rachel

Willamette Valley Wine TermsWinemaking is a highly specialized field. Because of this, there are a number of wine terms which can get pretty confusing because they often have both specialized meanings as well as non-specialized definitions. Many of these wine terms have roots in other languages, which can make them seem more confusing.

We want to help you articulate and understand what it is about wine that makes it something you love. We’ve created a list of terms that many people find confusing. Knowing these terms will help you discover even more wine that you love.

Acid: This chemical is produced during the fermentation process. Grapes from cooler regions or chilly seasons have higher acidity levels while grapes from warmer climates have lower acidity. In white wine, acidity can taste like lemon or lime juice. Acid adds tartness and zest to wine.

Body: This is a very commonly used term when one is trying to identify a type of wine. The term “body” is used to describe the weight or feel of the wine in your mouth. Often what determines body is the amount of alcohol in the wine. The higher the alcohol, the more body the wine has.

Earthy: When we say something is “earthy,” we often mean that it is evocative of the pleasant smell of rich, fresh, clean soil. It can also indicate that the wine has woody or truffle scents. In French, this term is called goût de terroir.

Finish: The term “finish” is used to describe the quality of a wine. Finish indicates the taste the wine leaves in one’s mouth after drinking. When it has a long, rich taste that lingers after your wine has been swallowed, it is said to have a “long finish.”Willamette Valley Wine Term

Mineral, Minerality: This is a wine tasting term that indicates the smell of wet stones or crushed rocks. It can also mean that a wine has a taste indicative of the land in which the grapes were grown. This means it can have different tastes – anything from chalk to slate. Often wines with minerality are complex and nuanced.

Oaky: We use oak barrels to age our wine. The type of oak barrel and the length of time the wine resides in the barrel affect the taste. Usually oak adds flavors of butter, vanilla or coconut to white wines. In red wine it often adds the taste of baking spices, toasty vanilla or sometimes dill. A wine can become overly oaked and the taste can overwhelm the wine making it taste charred or burnt, or like lumber or plywood.

Residual Sugar: This is the sugar that remains in the wine after fermentation. This may or may not be done on purpose. Sugar can be left in to help change the taste of your wine, making it less astringent or creating a sweeter wine. However, sometimes residual sugar can cause a less than pleasant taste, making a wine too sweet.

Tannin: The mouth-puckering substance that comes from grape skins, seeds, stems, or even oak barrels. Tannins help your wine age and develop. Younger wines have a stronger taste of tannin than wines that have been aged. This is often solved by decanting a bottle or aerating.

Terroir: A French term that indicates the entire physical and environmental characteristics of a particular vineyard. These characteristics influence the grapes and the wine that is made from them. We respect our terroir here at Youngberg Hill.

There are an enormous amount of terms associated with winemaking and wine tasting. These are just a few of them. You can always come to our Willamette Valley winery and ask us what we mean when we describe our wines. Associating specialized words with an actual taste will help you deepen your knowledge of wine and help you find even more wines that you love.

Cheers!

Celebrating Earth Day with Sustainable Wine

April 21st, 2015 by Rachel

Sustainable Wine Practices for Earth DayWe take Earth Day seriously here at our sustainable Willamette Valley vineyard and winery. In fact, we celebrate Earth Day each and every day. Our goal at Youngberg Hill is not just to produce fine, delicious wine. We work hard to improve the health of our farm, including the soil, local plant life, insect life, and animal life.

After eleven years of organic farming, we can confidently say that our grapes are a true reflection of the the land. Additionally, we have practiced biodynamic farming since 2011, which means we work with nature to water and fertilize our crops.

Our current farming practices include planting beneficial cover crops which helps reduce the soil erosion that so often plagues farmland. These crops also allow nature to do quite a bit of work for us. Additional plants lower the acreage of bare soil, so fewer weeds can grow. Some plants also help keep the soil fertilized and attract beneficial insects like bees while discouraging destructive pests.

Pesticides are a huge problem in traditional farming, killing off destructive and beneficial insects alike. To end this problem, we utilize controlled spraying of soft pesticides like biodegradable oils,Biodynamic Farming soaps, and plant extracts. Additionally, we are participating in research that works to improve our methods so they are even more safe and environmentally friendly.

In the end, we want to become 100% biodynamic in our vineyard. In 2005, we earned sustainable certification for LIVE and Salmon Safe. In 2010 we were certified as “Sustainable” by the Oregon Wine Board. In the near future, we hope to improve the world around us and become certified as “Biodynamic”.

Sustainable farming practices are a big step toward making the earth a better, more beautiful place. So, this Earth Day, look into the practices of your favorite manufacturers. Are they sustainable, organic or biodynamic? What are they doing to help the environment recover from the pollutants humans have spilled into it over the years? Raise a glass to those who have responsible practices and write to any who aren’t. Who knows, you may just change the face of the earth.

Cheers and Happy Earth Day!

Earth Day

Why Should You Join a Wine Club?

April 7th, 2015 by Rachel

We love Willamette Valley Pinot Noir here at Youngberg HillThis Saturday is our wine pick up party for wine club members visiting us here in the Willamette Valley. Members who wish to pick up their wine can swing by anytime between 10 AM and 4 PM on April 11th to receive their spring shipment… and the traditional fresh batch of baklava.

The wine club here at Youngberg Hill is a close knit group. We think there are many reasons for this. Here are just a few:

1. Because we are both a vineyard and winery, we can offer more when it comes to wine club membership. For example, our standard club membership provides wine as well as savings on additional wine purchased.

However, membership also provides access to private events, library wines, limited releases and exclusive bottlings. Pinot Club membership not only gives the member additional bottles of wine, but provides them with complimentary attendance for two at a select winemaker dinner as well as a vineyard/winery tour for four.

2. We both grow and create the wine right here at Youngberg Hill – and we have a large number of events and dinners every year. This means our members get exclusive access to activities whenever they are visiting the Willamette Valley.

3. Exclusivity allows our members to meet each other and become friends with all of us here at Youngberg Hill. So, our wine club members not only receive the wine they love all year round, they have access to the winemakers, special events, and limited-batch wine. All of this creates a close-knit group of wine lovers.Willamette Valley's Youngberg Hill wine club

This is what we feel a wine club should be. There are larger, more corporate-type wine clubs out there. These provide members with wine every few months along with a newsletter or discounts. This hands-off approach may work for some, but for those who care about the terroir and want to delve into the winemaking process, the corporate approach leaves them out in the cold.

We take the personal approach to all activities here at Youngberg Hill. From growing the grapes to hosting winemaker dinners. From music on the deck in summertime to the annual grapevine wreath making party in the winter. Each activity allows us to deepen our connection with our community, the land around us, and the wine we create.

What is your opinion of wine clubs? We would love to hear from you!

Winter Wine Tours

December 2nd, 2013 by Nicolette Bailey

winter wine tourEach season in Oregon’s wine country is as special and magical as the last.  While winter may not be your first choice when it comes to taking a tour through Oregon’s beautiful wine country, some would consider winter one of the best times to visit Oregon wineries.  Give us a chance this year to show you how beautiful and magical a winer in Willamette Valley truly is with a winter wine tour. Harvest is wrapping up and things are quieting down, bringing fewer visitors to Oregon’s wine country.  It an ideal time to enjoy the slower, quieter side of wine country.   Many of the wineries found throughout the Willamette Valley, including Youngberg Hill Vineyards, are open to visitors year-round.  Journey in to the many tasting rooms that dot the Willamette valley, and you’re likely to have the chance to sit down and talk in depth to the winemakers themselves; something that occurs less frequently during the peak travel seasons.

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