14 // COASTWEEKEND.COM
UNCORKED RAMBLINGS: GREAT DRINKS FOR FALL
What to look for in an autumn wine
By STEVEN SINKLER
FOR COAST WEEKEND
F
ootball is back, harvest is underway,
there are parking spots in town,
and it’s clear that fall is upon us.
I don’t know exactly why, but I always
look forward to the change of seasons.
Maybe it’s because I enjoy a new lineup
of beverages.
As we move from summer to fall, we
leave behind light, crisp and fruity wines
like sauvignon blanc, albarino and gren-
ache and transition to heavier wines with
more tannin and higher alcohol levels. If
you’re looking for a couple of wines to
try this season, here are a couple of my
favorite fall wines.
For white wines, try Brandborg
Gewurztraminer with its wonderful classic
aromas of citrus (think lemon with notes
of pineapple) and ginger. Made in Elkton,
this Southern Oregon wine is off-dry with
crisp acidity making it a perfect compan-
ion to Asian food or any other entrée with
a little heat.
Pinot noir’s earthy flavors make it a
great fall wine, and my favorite is our very
own Puffin Pinot Noir. Puffin Pinot Noir’s
complex flavors of red cherry, black cher-
ry combine with a smoky earthiness that
is sure to please. This pinots’ flavors of
smoke and earth give a nod to Burgundy
while still fully representing the best of
Willamette Valley. I enjoy a nice glass of
pinot noir with pork tenderloin, turkey or
mushroom dishes.
For those of you who like your red
wines a little bigger, Angel Vine Columbia
Valley Zinfandel is an excellent choice.
Our staff loves this zin from Angel Vine
and named it a Wine Shack “Wine of
the Year” in the past. Made with fruit
from the Columbia Valley, this delicious
zinfandel is packed with flavors of cherry
and currant with hints of chocolate. This
food-friendly wine pairs nicely with a
bowl of chili, grilled turkey or burgers.
Speaking of chili … if you like chili
as much as I do, give Lujon Syrah a try.
Made with fruit from Walla Walla’s Spof-
ford Station vineyard, this purple colored
Syrah is loaded with flavors of plum and
savory smoked meat. I love this wine and
find that it goes well with stews, grilled
meats and yes, chili.
I’ll give you one more fall drink to con-
PHOTO BY NANCY McCARTHY
Steven Sinkler, owner of The Wine Shack, stands in front of the Cannon Beach shop.
sider. I’d like you to try Atlas Blackberry
Cider. Based in Bend, Atlas makes my
favorite lineup of ciders, and their black-
berry is delicious. Made with local fruit,
this cider nicely blends tart blackberries
and fruity elderberries, to create a glass
of off-dry deliciousness. This cider packs
a punch of fruit flavors without any hop
flavors that often ruin the cider experience
for me. We have this on tap at Provisions
124, and its crispy blackberry flavors
make it a crowd pleaser. Atlas Blackberry
cider goes nicely with a wide range of
foods, or enjoy it by itself.
Whichever beverage you enjoy this sea-
son, please do so responsibly. Don’t drink
and drive. We’ll see you at The Shack or
Provisions 124.
Steven Sinkler is the owner of The Wine
Shack, Puffin Brand Wines and Provisions
124 in Cannon Beach. His column runs
regularly in the Cannon Beach Gazette. CW
The Wine Shack offers a
carefully curated collection of wines.
PHOTO BY CYNTHIA WASHICKO