Mise en October

Free tasting | Saturday, October 5, 2019 | 4-6PM


At Saturday’s free wine tasting Jackson from Mise Wines has a few new Portuguese wines for you to try as well as new arrivals from Native Wines in Oregon. Plus, a delicious sparkling orange Piquette from Maryland! See you there, Salem!

Mise en October Line-up:


2018 Old Westminster Winery, Sparkling Orange Piquette

Who: Trio of Baker siblings: Drew, Lisa, and Ashli

What: Pinot Gris

Where: Maryland, United States

How: “Piquette is technically not wine, as it’s not made from fermented grapes; instead, it’s made by adding water to grape pomace (the leftover skins, seeds, and stems of the fruit) and fermenting what’s left of the sugars.” Read more here! Piquette is, like, so hot right now.

Farming Method: Organic Practices

Fun Fact: Piquette is significantly lower in alcohol than a wine at only 6.9%, and this Piquette drinks almost like a white sangria.

Tastes Like: An amber colored wine, this Pinot Gris Piquette is full of notes of mandarin oranges, ginger, and white flowers. Medium tannins and structured finish. Pair with a salty Sardinian sheep’s milk cheese.


2016 Quinta da Palmirinha Vinho Verde Branco

Who: Fernando Paiva 

What: Loureiro and Azal

Where: Vinho Verde, Portugal

How: The grapes are fermented in whole clusters and are then transferred to stainless steel.

Farming Method: Biodynamic

Fun Fact: Portugal is smaller than Kentucky, but ranks 11th in worldwide wine production as of 2017!

Tasting Notes: This is a great substitution for caffeine if you need a jolt. It has vibrant acidity, lemon-lime notes, and a touch of spritz. 


2015 Mary Taylor, Douro (Filipe Ferreira)

Who: Concord, Massachusetts native, and Burgundy aficionado, Mary Taylor, works with organic and biodynamic vignerons in France and Portugal to make affordable, easy-drinking, and ethical wines. We love her vision, passion, and wines!

What: 40% Touriga Nacional, 30% Tinta Roriz, 30% Touriga Franca

Where: Douro, Portugal

How: No oak, just stainless in Mary’s wines.

Farming Method: Organic farming from Douro winemaker Filipe Ferreira.

Fun Fact:  Forgive us, Mary, as we quote you, but you say this so well when speaking of terroir and your winemaking vision: “A specific French term exists for this romantic notion that, in addition to tasting delicious, wine should tell us something about the area from which it came. Although impossible to translate literally, this concept of “terroir” has sometimes been described as a “sense of place,” or “somewhere-ness.” It explains why the Pinot Noir from one village in Burgundy will taste noticeably different from the same grape grown in the next town, or even the next vineyard over.

It’s also the reason why most European wine regions label their wines not according to the grape variety, but the “place name,” or “appellation” where it was grown. Whether known in French as appellation d’origine protégée, in Spanish as denominación de origen, or in Italian as denominazione di origine controllata, the basic idea is the same: each designated area imparts its own special identity, no two expressions alike.

Tasting Notes: This red blend of the spicy Tinto Roriz (aka Tempranillo) blended with the aromatic variety of Touriga Nacional, and the structure of the Touriga Franca, imparts a robust wine full of cigar box, dark cherry, and slightly smokey notes.


2017 Native Wines, Auxerrois Blanc, Confluence Vineyard

Who: Alex Marchesini was raised in Argentina and then Massachusetts before moving to the West Coast to start a wine bar and make wine 

What: Auxerrois Blanc

Where: Willamette Valley, Oregon


How: After a long press of over 8 hours for flavor extraction from the skins, the juice is settled for one day, then transferred to a neutral barrel for a slow and natural fermnetion. 6 months on the lees without battonage. Only 220 cases made. 

Farming Method: Organic Practices (Confluence Vineyard in McMinnivile)

Fun Fact: Alex owns a dope wine bar Thelonious Wines in the Pearl District of Portland, Oregon. Guests can enjoy a bottle or two of wine, snacks, and listen to a live pianist, or play the piano themselves!

Tastes Like: Aromas of yellow daisies emerge in this dry, mineral white, as well as notes of white peaches, dried apricots and slight lime zest. Auxerrois is quite alike to Pinot Blanc, Alsatian in nature, thriving in cool climate, and not overly fruity. Pair with grilled chicken or soft cow’s milk cheeses like Mt. Alice. 


2018 Tributary Cellars, Cri de Coeur Rosé

Who: Alex Marchesini at it again this time with the Tributary Cellars folks

What: Pinot Noir

Where: Willamette Valley, Oregon

How: Stainless steel fermentation.

Farming Method: Sustainable Practices (Dundee Hills) 

Fun Fact: Pair with slightly spicy tuna crudo! It’s divine!

Tastes Like: Watermelon Jolly Ranchers. Refreshing and lively. Perfect to pop with a fishing pole in hand when trying to catch those dang trout!


2015 Welsh Family, Bjornson Vineyard, Pinot Noir

Who: Dan Welsh and Wendy Davis 

What: Pinot Noir

Where: Willamette Valley, Oregon

How: Fermented with native yeasts and aged for 12+ months in neutral oak barrels.

Farming Method: Organic Practices (Eola-Amity Hills) 

Fun Fact: The first Pinot Noir grapes were planted in Willamette Valley (and Oregon!) in 1965 by a winemaker named David Lett.

Tastes Like: Showy and dramatic with woodsy and black currant notes.