Argyle Winery brings award-winning Oregon bubbly to Austin
Argyle Winery winemaker, Rollin Soles, brought his mustache and a truckload of his fantastic wine to Austin last week, treating guests to 2008 Argyle Brut Rosé, 2008 Argyle Brut, 2008 Nuthouse Chardonnay and 2009 Reserve Pinot Noir, paired with oysters and other nibbles at Parkside.
Soles, a native Texan, has been making wine in the Willamette Valley of Oregon since the mid 1980s. He is a double Aggie, having studied at Texas A&M and at U.C. Davis. He had a great time introducing the Argyle road show crew to Texas BBQ before they introduced Texans to their wine.
Argyle is celebrating its 25th anniversary this year. Recognized 11 times in Wine Spectator’s “Top 100 Wines of the World,” Argyle’s Extended Tirage Brut has a well-deserved reputation as the highest rated sparkling wine made outside of Champagne, France.
After pouring samples the wine and describing its production, Soles demonstrated the process of disgorging sparkling wine with the help of guests.
A little background: The bubbles in sparkling wine are actually created by adding yeast, causing a secondary fermentation. Disgorgement is the process of getting the yeast out of the neck of the bottle, where it has settled over time in the process of riddling.
Typically sparkling wine, or Champagne, is topped off with liqueur d'expédition, a mix of the base wine and a dash of sugar, then sealed with a cork after disgorgement. We didn't want to wait for that process, so Soles poured the non-dosed bubbly for a bone-dry treat.
Argyle wine is available at Austin Wine Merchant, Specs and several other wine shops around Austin.