The Albany Chef’s Food & Wine Festival; Wine & Dine for the Arts, was held January 12-14. It’s an annual three day festival funding the support and preservation of the local not-for-profit arts community. The festival featured food from local restaurants, wines, spirits and New York State craft beers. I attended the Saturday afternoon Grand Tasting which also had a bloody mary completion and a seminar on terroir in Oregon.
Albany is the sixth largest city in the state of New York and the seat of the state government. It’s about a 3 hour drive due north of New York City.
The event was held in downtown Albany at the Albany Hilton hotel located at 40 Lodge Street.
“It’s Willamette Dammit! The Dirt On Oregon” An interesting tasting with Jim Bernau, founder of Willamette Valley Vineyards. 2012 Pinot Noir from five different terroir sites.
Tualatin Hills: Dark red, dusty sour cherry on the nose, tart cherry fruit.
Chehalem Mountains: Dark brick in color, crushed black fruit on the nose, tight juicy red fruit with citrus fruit notes at the end.
Yamhill-Carlton: Dark red, sweet, red cherry fruit, moderate tannin and acid. Easy drinking.
Eola-Amity Hills: Dark red, closed nose of fresh herbs, mouth watering acid and fruit.
Salem Hills: Dark red, toast and minerals on the nose, tart, crushed rocks, tart red cherry on the fruit.