By Mark Jacklich
This week I will be highlighting three new additions to our dessert menu. They are all from our great state of Oregon and each can enhance your dining experience by complimenting our desserts or acting as dessert on their own.
First up is Del Rio’s 2006 Syrah Port.
While sold out at the winery I was able to stash some bottles away for the enjoyment of our patrons. This is truly an unique and sophisticated Syrah Port. Rich with blackberry, dark cherry fruit and a light oak touch.Our port has deep flavors that come forward followed by a lingering Syrah finish. The flavor profile would compliment our Currant Bread Pudding with ease.
Now in the fourth vintage of this unique port-style Pinot noir, this version of Coupe’s Cuvée is the deepest and richest yet, but still showing a finesse that is uncharacteristic of Port, but ultimately what makes this a pinot noir first, and a dessert wine second. At 6% residual sugar, it is enough to balance with the acidity, but not so much as to overwhelm the expression of the fruit. The approach to production of this was a traditional port method using brandy distilled from pinot noir.
This non-vintage dessert wine boasts our unofficial state berry in a light dryer style. Rich aromas of mixed berry jam and bubble gum radiate from the glass along with the brilliant ruby color. the abundant flavors of marionberry pie leave little doubt of the wines origin. the berry flavors are accented by hints of toasted wood and vanilla from partial barrel aging.
If your in the mood for desert but want something less filling with out sacrificing flavor, here are some good options for you on your next visit in.