Mix & Match Wine Sale
Friday, Nov. 9 though Wednesday, Nov. 21
Both stores
15% off any 6 bottles; 20% off any 12 bottles
Stop in and save! Need recommendations? Ask our wine stewards: Tim at the Cordata store or Vic at the Downtown store.
Holiday Wines: Maysara Winery and Momtazi Vineyard
by Vic Hubbard & Tim Johnson, The Co-op Wine Guys
On April 1, 1997, Moe and Flora Momtazi bought 496 acres of abandoned wheat fields just south of their home in McMinnville, Oregon, and established Momtazi Estates. By the end of the summer of 1999, over 120,000 grapevines had been grafted in greenhouses and planted in the vineyard. Upon purchase, the land had already been chemical-free for seven years, and the Momtazis have made certain to keep it that way by using intensive biodynamic farming methods.
The Momtazi Vineyard in Oregon’s Willamette Valley is considered one of Oregon’s top vineyards.
Planted by Iranian immigrants Moe and Flora Momtazi in 1997 on 400-plus acres of abandoned wheat fields southwest of McMinnville, the Momtazi vineyard has become not only the origin of some of the most sought-after grapes in the valley, but a showcase for biodynamic and organic agriculture.
With the family history of farming and stewardship of the land learned over generations of family farming in Iran
With the family history of farming and stewardship of the land learned over generations of family farming in Iran, the Momtazis have been farming biodynamically from the day they planted the vineyard. This cosmological method of organic farming replaces chemical intervention with teas brewed from medicinal plants and compost from the estate. Nothing is brought in from outside as the farm is thought of as a closed system.
(from left) The Momtazi daughters—Naseem, Hannah, and Tahmiene—now run the vineyard, winery, and gorgeous tasting room and event venue in partnership with their parents Moe and Flora Momtazi.
Photos courtesy of maysara.com.
The Momtazi’s dedication to this mostly untested (at the time) method of viticulture has served as a role model and influence to many other growers both domestic and international. And, the proof is evident, not only in the quality of the grapes but in the low environmental impact.
While the Momtazis sell most of their grapes to many of Oregon’s most esteemed producers, they also produce wine under their own label: Maysara (Persian for winery). We have selected two Maysara wines to feature for the holidays. These are not only delicious additions to holiday meals, but make great gifts for wine lovers.
Learn more at maysara.com.
Maysara Arsheen Pinot Gris 2015
Demeter Certified Biodynamic, estate grown, Willamette Valley, Oregon. $16.95
Pinot gris has become Oregon’s signature white grape, but rarely do we see it made in this off-dry style. This old-world style is similar to the wines of the Alsace region of France. The beauty of this wine is its complexity. Fermented and aged in
egg-shaped concrete tanks, this wine has lemon balm-like richness. It seems to gravitate between slightly sweet and dry as diverse flavors and aromas emerge and seem to linger. Look for tropical components, guava, papaya, orange; tree fruit like nectarine and peach; and floral aspects such as marigold. Good base of minerality and acidity adds verve and counters the sweetness.
This wine lends itself to spicy foods. Thai or Indian dishes like curry for example. Also, this is a crowd pleasing wine with roasted chicken or turkey, rich seafood such as halibut or scallops, or try it with holiday ham.
Maysara 3° Pinot Noir 2015
Demeter Certified Biodynamic, estate grown, Willamette Valley, Oregon. $18.95.
Crafted by the Momtazi’s three daughters, who now run the day-to-day operation of the winery and vineyard, the beauty of this wine is its vibrancy. It is fresh and lively, and is pleasing and refreshing on the palate. This is a pinot with a bit of weight to it. Tannins and acidity are nicely integrated. Fruit aspects like bing cherry and strawberry, and floral and spice aspects like hibiscus and saffron are intertwined with hints of aromatics reminiscent of smoked meat.
This light-to-medium-bodied red is versatile with food. Try with wild salmon, mushroom dishes, poultry, cranberries, and light cheeses. Good with lighter foods, but pinot noir also does well with more substantial foods like grilled meats. The Momtazis even recommend it with curry.
Raise a Glass!
by Vic Hubbard, Downtown Wine Manager
July, 2017
These summer wines are perfect for the beach, picnic, barbecue, or toasting the newlyweds.
While most wines are good any time of year, the arrival of summer—with its lively celebrations, outdoor activities, and wealth of fresh produce added to our daily menu—is the perfect time to enjoy wines with a light and fresh style that not only help temper the weather, but match well with seasonal foods.
And, our Co-op wine coolers are well-stocked with a diverse selection of white wines, rosés, and sparkling wines for every budget.
Cordata wine manager Tim Johnson and I have selected a few highlights. Watch for these, and plenty of other fine choices, in our Co-op wine departments throughout the summer. Salud!
Ponga • Sauvignon Blanc 2016
Malborough, New Zealand • $9.95
Bright, zesty, and fresh. This bargain-priced white made from New Zealand’s flagship varietal—sauvignon blanc—is a crowd-pleasingly dry style that will match well with anything on a picnic table. Look for aromas and flavors of starfruit, grapefruit, and tropical components like citrus and mango. This bang-for-the-buck white is a great addition to the ice chest.
Airfield Estates • Chardonnay 2015
Yakima Valley, Washington • $12.95
Nothing says wine on the deck like chardonnay. This winemaker is noted for its range of estate-grown, well-priced quality wines. And for price and quality this may be one of its best. It walks the line between big oak-driven California style and leaner mineral-driven style chardonnays of French Burgundy, with a good grip of acidity, balanced by richness and hints of oak.
Vignobles Bulliat • Beaujolais-Villages 2015
France • $11.95
Looking for a red wine that is light in body, moderate in alcohol, good chilled, an easy match with everything from salad to burgers, and will please even the most discriminating wine drinkers? Look no further than this classic 100 percent Gamay from the Beaujolais region of France. We love this wine, made from certified organic grapes, for its quality and price that is well below comparable wines.
Chateau Lestrille Capmartin • Bordeaux Supérieur 2010
France • $14.95
Does that steak on the grill call for a wine to match? For summer grilling season this wine is an amazing value. The Roumage family has owned this 96-acre vineyard for over 100 years. Husband Jean-Louis grows the grapes and wife Estelle makes the wine. This merlot-driven, almost black-colored wine is reminiscent of cedar and black currants. This is not a show-off wine, but one that unfolds with each sip.
First Friday at the Co-op: Feed Your Head
Free, all ages
Art: Dawn Kodin
Music: Sam Chue is a traveler/songwriter from Bellingham. Born 1991, his influences include Ween, Tom Waits, and Arlo and Woody Guthrie … to name a few. Check out four of his albums at www.bandcamp.com, just search Sam Chue.
Food: Tasty tidbits and sips throughout the store including a treat from the Co-op bakery.
Wines with No Added Sulfites
Sulfur is an antioxidant and antimicrobial that at very low levels is used as a preservative in wine. It serves to keep bacterial activity in check (wine is not pasteurized), preserves color (especially important in white wines), and keeps wine from oxidizing prematurely.
Its use in wine goes back to Roman times. Wines sold in the U.S. must list “contains sulfites” on the label, when sulfur is used in winemaking. Although no such rule applies to other foods including cheeses, dried fruits, or processed french fries, all of which contain far higher levels of sulfites than wine (we can thank neo-prohibitionist politicians in the 1970s for that).
While sulfites in wine may be a problem for a tiny minority of people with allergies or asthma, for most of us sulfites are not an issue. The relationship between sulfites and wine-related headaches has been debunked.
For winemakers, making no sulfites added (NSA) wines is a difficult and risky proposition. When making NSA wine, the winemaking equipment must be sterile, and NSA winemaking techniques often involve the additional use of specialized yeasts, pasteurization, and sterile filtering. In other words, making NSA wines is not exactly non-intervention winemaking.
However, many winemakers have accepted the challenge of making NSA wines (even NSA wines contain residual sulfites, as sulfur dioxide is a byproduct of fermentation), and there is a market for these wines. And, while many NSA wines still seem sterile and stripped of flavor, we are seeing a vast improvement in the quality of these wines in general.
