bubble splash

Join us for events, special pairing menus and complimentary tastings with local chefs, restaurants, shops, bars and more. Tag your photos, tweets and posts with #pdxbubbles and win fantastic Argyle prizes!

MAY 4-11 2014

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THE SCHEDULE

May 4 to 11, 2014... Enjoy special events, complimentary tastings, pairing menus, happy hours and more.

CLICK HERE FOR FULL SCHEDULE

Tuesday, May 6: 7:30pm - 9pm: "Encore" Desserts and Bubbles pairing event. Union/Pine. $25. Buy tickets here.

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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. $50 per person. Email for tickets.

All day happy hour menu at The Bent Brick

MONDAY, MAY 5TH

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

6pm - 8pm: Argyle Wine Club pickup party in Portland. Members: watch your email for details or call us for reservations.

Bubbles pairing menu at Park Kitchen. Call 503-223-7275 for more info and reservations.

Bubbles pairing menu at Bar Avignon (M-F)

TUESDAY, MAY 6TH

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

Bubbles pairing menu at The Bent Brick. Call 503-688-1655 for more info and reservations.

7:30pm - 9pm: "Encore" Desserts and Bubbles event.
Desserts & Sparkling wine pairings with local artisans and Argyle bubbles.
Union/Pine. $25. Buy tickets here.

WEDNESDAY, MAY 7TH

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

6pm-8pm: Bubbles tasting at Urban Farmer

Bubbles pairing menu at Cia Vito (W-Su)

6pm - 8pm: Portland Monthly Magazine's "Shucked" Oyster and Bubbles event.
Oysters & bubbbles pairings with mignonette chef competition
Union/Pine. $25. Buy tickets here.

THURSDAY, MAY 8TH

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

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

7:30pm: Pre-performance bubbles tasting at Portland Center Stage's production of "Othello". Buy tickets here.

FRIDAY, MAY 9ТН

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

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

5pm-7pm: Library magnum tasting at Ambonnay

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

Portland Bubbles Week Wine Dinner at Wilf's.Call 503-223-0070 for more info and reservations.

SATURDAY, MAY 10TH

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

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. Call 503-222-7673 for more info and reservations.

Mother's Day tea with bubbles at Pix Pâtisserie.

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!