...Oregon wines, that is. More than any other American Pinots, they're a step in the direction of Burgundy, the godfather of the Pinot-producing regions. And they can be a lot easier on the old wallet.
Our go-to Oregon Pinot is the 2007 Adelsheim Willamette Valley Pinot Noir. It's done in the classic Willamette Valley style, which nicely balances fruitiness and acidity. The tart cherry flavor is bright and pronounced, but it doesn't hit you over the head with its cherriness. This sounds weird, but the Adelsheim almost has its own personality-- you can tell someone puts a lot of care and time into making it.
We like to drink it with chicken and some fish (salmon, for example. Although cooked salmon is one of Tim's least favorite foods, but we don't need to get into that here.) It doesn't have a superlong finish, but at $27 we're okay with that. While there are no sudden flavor spikes, it does change on the tongue throughout a single sip, but in a very subtle way.
This is the lowest-end of Adelshiem's Pinot Noirs, and the others are definitely worth checking out. But this wine is a great bargain. We give it an 8.0 out of 10.
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