bubble splash

Thanks for all the fun, Portland. Check out the photos on our Facebook page and the #pdxbubbles social media gallery. See you next year!

MAY 4-11 2014

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THE SCHEDULE

 

ALL WEEK

Library sparkling wine tasting in the Argyle Tasting Room

Bubbles happy hour special at The Parish and EaT: An Oyster Bar (M-Su)

Special Argyle glass pour at Ambonnay (M-Sa)

SUNDAY, MAY 4TH

Knudsen Vineyard tour and special bubbles tasting at Argyle Winery - SOLD OUT

3pm: Bubbles cocktail workshop at Raven & Rose.

All day happy hour menu at The Bent Brick

MONDAY, MAY 5TH

4pm-6pm: Tasting at Whole Foods Bridgeport

4pm-6:30pm: Tasting at Fred Meyer Wilsonville

6pm-8pm: Argyle Wine Club pickup party in Portland. SOLD OUT!

6pm: Bubbles pairing dinner at Park Kitchen.

  • Sunflower salad with cheddar crisps and trumpet mushrooms
  • Lamb sausage, rhubarb pickles and shallots
  • Blackened steelhead trout, toasted barley dashi, pea shoots
  • Buttermilk panna cotta, rhubarb, toasted butter
TUESDAY, MAY 6TH

4pm-6:30pm: Tasting at Fred Meyer Burlingame

6:00pm: Bubbles pairing dinner at The Bent Brick.

  • Butter poached halibut, pocha beans, nettle puree, pickled ginger, country ham
  • Agnolutti, nettles, toasted filberts, house made ricotta
  • Payne Family pork, early morels, sheboygen style bratwurst, bread pudding
  • Rhubarb crisp, cornmeal & filbert topping

7:30pm - 9pm: "Encore" Desserts and Bubbles event
Desserts & Sparkling wine pairings with local artisans and Argyle bubbles. At Union/Pine

  • Petunia's Pies & Pastries
  • Pix Patisserie * WINNER of pairing competition, congrats!
  • Raven & Rose
  • Salt & Straw
  • Xocolatl de David
WEDNESDAY, MAY 7TH

4pm-7pm: Tasting at New Seasons Progress Ridge

6pm-8pm: Bubbles tasting at Urban Farmer

Bubbles pairing at Ciao Vito: Shrimp, Squid & Manilla Clams on the plancha tossed with preserved Meyer lemon, pickled peppers, mint and toasted almonds. Paired with Argyle Vintage Brut. (W-Su)

6pm - 8pm: Portland Monthly Magazine's "Shucked" Oyster and Bubbles event
Oysters & bubbles pairings with mignonette chef competition
Union/Pine. SOLD OUT!

  • The Parish - Ethan Powell
  • Andina - Hank Costello
  • Imperial - Juan Zaragoza * WINNER of mignonette competition, congrats!
  • DOC - Brian Scibetta
  • Branch Whiskey Bar - Scott Shampine
THURSDAY, MAY 8TH

4pm-6:30pm: Tasting at Fred Meyer Raleigh Hills

5pm-10pm: Special paired menu items at Bar Avignon

  • Washington mussels, white wine, cream, tarragon, garlic toasts
  • Spring garlic seafood terrine
  • Tasting of Netart & Hama Hama oysters on the half shell

6:00pm onwards: Enjoy a happy hour of sparkling wine and treats by Greg, then stay for a three-course bubbles paired dinner at Higgins

6:30pm-7:30pm: Bubbles tasting at The Allison Inn & Spa, Newberg

6:30pm - 7:30pm: Pre-performance bubbles tasting for ticket holders at Portland Center Stage's production of "Othello".

FRIDAY, MAY 9ТН

Limited edition Argyle Brut Mimosa Sherbet at Salt & Straw (F-Su)

3pm-6pm: Tasting at Zupan's Burnside

4pm-6:30pm: Tasting at Fred Meyer Hollywood

4pm-6:30pm: Tasting at Zupan's Lake Grove

5pm-7pm: Library magnum tasting at Ambonnay

Complimentary pours in the Portland Opera VIP Lounge. (F & Su)

6:30pm: Portland Bubbles Week Wine Dinner at Wilf's. $80 per person.

  • 2010 Vintage Brut with Grilled radicchio, melted brie, balsamic, crostini
  • 2011 Chardonnay with Wilf's Dungeness crab meat, Oregon bay shrimp, romaine
  • 2010 Brut Rosé with Caramelized onion, roasted cauliflower and Rogue gorgonzola tart, spring pea coulis
  • 2011 Nuthouse Pinot Noir with Double R Ranch filet mignon, spring vegetables
  • Chef's cheese plate, assorted cookies, dried fruit and nuts
SATURDAY, MAY 10TH

All day: Free tapa with every glass of Argyle Sparkling wine at Bar Vivant (Sa-Su)

Pre-Mother's Day tea with bubbles at Pix Pâtisserie.

  • A special selection of 10 sweet and savory bite sized treats, a pot of Townshend’s Tea and a glass of Argyle 2010 Brut for $30. Plus, a special kid’s version of 6 sweet and savory treats with a nonalcoholic beverage of their choice will be offered for $16.

3pm-6:30pm: Tasting at Bales Thriftway Cornell Rd.

4pm-6:30pm: Tasting at New Seasons Raleigh Hills

SUNDAY, MAY 11TH

MOTHER'S DAY

Bubbles tasting in the Rookery (11am-12:30pm) and bubbles cocktails for brunch and dinner at Raven & Rose.

Mother's Day tea with bubbles at Pix Pâtisserie. SOLD OUT

Oysters and bubbles special at EaT: An Oyster Bar

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ABOUT

About Portland Bubbles Week

Portland Bubbles Week is a citywide celebration of sparkling wine, sponsored by Argyle Winery. We've teamed up with chefs, restaurants, bars and more to bring special pairings, complimentary tastings, events and more – all featuring sparkling wine. Check our detailed schedule of events and be sure to follow us on Facebook, Twitter and Instagram throughout the week for updates, photos and more. Tag your posts and photos with #pdxbubbles to be added to the stream!

About Argyle Winery

Argyle has been handcrafting fine wines since 1987, when we became the first Oregon winery to make Méthode Champenois sparkling wine. Today, Argyle not only produces some of the finest vintage American sparkling wines, we also craft world-class Pinot Noir, Chardonnay and Riesling. No other winery but Argyle has earned recognition in Wine Spectator's "Top 100 Wines of the World" in three categories: red, white and sparkling.

Press & Media

For questions about the events, editorial photos or interview requests, contact: Stacey Malstrom, Maxwell PR for Argyle Winery: 503-231-3086 or via email Stacey@maxwellpr.com

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POP QUIZ

Learn about sparkling wine with this quick quiz and receive a complimentary tasting for two at Argyle.

What grape varietal is not used traditionally in Méthode Champenoise?

How does Argyle Sparkling wine get its bubbles?

What is the French name for the wire cage that goes on top of the Sparkling Wine bottle?

Which is the driest? (least sweet)

What is the average brix that sparkling wine grapes are harvested at?

Red grapes are use in the production of sparkling wine. How is the wine not red in color?

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BUBBLY FACTS

THE PROCESS IN PLAIN SPEAK...
HARVESTING

Harvesting Argyle-Grown Sparkling varietals: Pinot Noir, Chardonnay and Pinot Meunier are only picked earlier in the season when sugar levels are lower and acid levels are higher.

DID YOU KNOW? ARGYLE BRUT WAS THE FIRST AMERICAN SPARKLING WINE TO FEATURE THE USE OF DIJON CLONES CHARDONNAY AND PINOT NOIR?

COLD PRESSING

Cold Pressing preserves the flavor and natural acidity of the grapes.

DID YOU KNOW? ARGYLE HAS A SPECIAL COLD ROOM WHERE THE FRESHLY - HARVESTED FRUIT GOES TO CHILL BEFORE PRESSING – IT'S ONE OF A KIND FOR OREGON WINERIES.

PRIMARY FERMENTATION

Primary Fermentation in the traditional 'METHODE CHAMPENOISE', begins in stainless steel tanks, then transfers to French oak barrels for completion. The end result converts the natural sugar in the grapes into alcohol and allows carbon dioxide to escape.

BASE WINE BLEND

Base Wine is blended from different varietal components to create the foundation for what will become sparkling wine.

TIRAGE

Tirage is the process of introducing a new live yeast culture to the base wine just before the wine is bottled to begin its second fermentation.

DID YOU KNOW? WHEN ALL WINES IN FINAL BASE WINE ARE DERIVED FROM GRAPES HARVESTED IN THE SAME YEAR, THE WINE CAN BE VINTAGE DATED. ALL ARGYLE WINES ARE VINTAGE DATED!

THE ARGYLE DIFFERENCE: Argyle cultivates its own yeast to control its signature taste, texture and quality year after year.

SECONDARY FERMENTATION

Secondary Fermentation happens inside the bottle. Yeast converts the added sugar to a slightly higher alcohol level and carbon dioxide is trapped, creating sparkling wine's distinctive bubbles.

BOTTLE AGING

The wine is stored horizontally. Lees (a thick yeasty sediment) form and collect in the body of the bottle & give sparkling wine its richness and yeasty flavor.

DID YOU KNOW? THE BOTTLE AT THIS STAGE IS SEALED WITH A CAP INSTEAD OF A CORK WHICH PRESERVES THE WINE FROM OXIDATION (unlike a cork which is breathable) AND KEEPS MORE FRESHNESS & CRISPNESS IN THE WINE. AND AGING FOR A MINIMUM OF THREE YEARS BEFORE DISGORGEMENT IS REQUIRED FOR A SPARKLING WINE TO MEET TRADITIONAL VINTAGE DATED FRENCH CHAMPAGNE?

THE ARGYLE DIFFERENCE: Argyle ages all of its sparkling wines from three to as many as 10 years.

RIDDLING

Riddling is the process of driving the yeast that's collected in the body into the neck of the bottle. The bottles are placed into special racks and, over the course of one week, are turned from a horizontal to a vertical position with the cap facing down.

DISGORGING

Disgorging is the process of removing the cap and lees from the bottle when the sparkling wine is deemed ready to release. The inverted neck of the bottle is frozen and the cap is removed forcing the built-up carbon dioxide pressure within the bottle to expel the lees.

THE ARGYLE DIFFERENCE: All Argyle sparkling wines are "Disgorged on Demand". Disgorging in small batches ensures added maturity and freshness and protects the richness and vitality of the wine.

DOSAGE

Dosage, a small amount of sugar is blended with Chardonnay to create a light syrup. Small "doses" of this syrup are added into each bottle just before corking.

DID YOU KNOW? THAT DOSAGE DOESN'T ADD SWEETNESS, BUT IS THE FINISHING TOUCH THAT LIFTS THE FRUIT FLAVOR, CREATING A CREAMY TEXTURE, BALANCING OUT THE NATURAL ACIDITY IN THE WINE.

CORKING

Corking is the last step in the sparkling winemaking process. A cork is inserted and a wire cage (called a muslelet) secures it in place.

UNCORKING!

UNCORKING is where you come in.

Cheers y'all!