Portlandia Brut Blanc de Blancs
Columbia Valley, Washington
In the vast array of sparkling wine options, finding a quality bottle at a reasonable price can be challenging. Many wines are made using bulk production techniques that put out quantity rather than quality. This is especially true in the case of bubbles.
When I discovered this recently released sparkling from Portlandia Vintners, I was optimistic. I have enjoyed several of their Oregon wines in the past and have enjoyed them for their value and honest expression of the region they represent.
The Portlandia Brut Blanc de Blancs Sparkling is not a wine of Oregon but from Washington State. This departure from the brand’s typical stomping grounds in Willamette Valley did not disappoint!
At just under $20 a bottle, I was delighted to see it is made using the traditional Champagne method, or Méthode Champenoise. Sparkling wines made this way demand a high level of hands-on effort by the winery and many months to produce.
The grapes are harvested early in the season when the natural acids are high and the sugars are relatively low. The juice is first fermented into a still base wine. From there, the wine is bottled and a solution of yeast and sugar is added which induces a second fermentation inside each bottle. When the yeast converts the sugars into alcohol, the bubbles created during the process are captured in the bottle.
The wine rests in the bottle for a period of time during which the dead yeast cells rendered by the fermentation impart the notes of brioche that make sparkling wines produced this way so much delicious flavor and complexity.
In the case of this particular bottle, the wine rested en tirage (in bottle) all of 24 months before the bottle was inverted and the lees and other sediment were removed by freezing the neck of the bottle and ejecting the solids. From there, a dosage, a small amount of sugar was added to achieve the Brut style of this wine. As you can see, extensive time and resources went into this special package!
The wine is made of 100% Chardonnay grapes sourced from top vineyards in Washington’s Columbia Valley. If you associate Washington with the rainy weather of Seattle, think again! The eastern part of the state enjoys about 300 days of sunshine a year and the conditions are outstanding for growing high-quality grapes as well as other produce like apples and cherries.
Brand new to the market, this gorgeous wine has fine bubbles – a feature I always associate with quality in sparkling. The flavors include citrus, apples, pear, and baking spices with a touch of bread and a subtle creaminess that makes it very elegant. A wine like this always reminds me of baked apple pie with a dollop of whipping cream on top. Stellar.
This sparkler tastes best when served ice cold, so be sure to set it in an ice bath so it’s well-chilled before popping the cork!
Wine Features
100% Chardonnay
Méthode Champenoise
Labels printed on 100% recycled Kraft stock paper
5,000 cases produced annually
12% alcohol
$15 - $20
Click the image to see my #60SecondSomm Instagram Reel featuring this wine!
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Try an amazing food pairing
Bacon Deviled Eggs
When it comes to pairing food with this wine, the options are plentiful. A bright, high-acid wine like this works beautifully with raw seafood like oysters on the half shell or fritto misto.
If you enjoy bubbles for brunch as much as I do, treat yourself to a simple recipe of deviled eggs topped with crispy bacon. If you’re feeling extra fancy, try replacing the bacon with a small dose of caviar atop each egg. The rich, creamy, salty flavors of this recipe are balanced beautifully by the acid and fruit notes of the wine.
Explore all Wine Rec’s
When I come across a sparkling wine that has it all, I have to share it. Handley Estate Vineyard Brut Rosé 2016 is a fine blend of Pinot Noir and Chardonnay made in the champagne method. The grapes are certified organic and the winery was founded by a trailblazer of a lady, Milla Handley back in the 1980s. A stunning sparkling rosé, this bottle comes to Denver through the distribution portfolio of Master Sommelier, Doug Krenik.