Bluehour wine list

On Hoke's advice, Pam and I will be celebrating an anniversary at the Bluehour Restaurant in Portland's Pearl District. This is their wine list, with by-the-glass at the top. http://www.bluehouronline.com/wine-list/

Does anyone have strong opinions about individual by-the-glass choices, especially paired with anything on the dinner menu? http://www.bluehouronline.com/dinner/

Any must-try combinations?

[David M. Bueker]

The Gobelsburger is a good wine, but at those prices I am drinking local beer or cocktails.

David said:

The Gobelsburger is a good wine, but at those prices I am drinking local beer or cocktails.

It is a special occasion, so I'd disregard the price if a wine will pair really well with a men item; can you tell me about the Gobelsburger and if it would do particularly well with anything on the menu?

I know nothing of German or Austrian wine, so I never would have tried this without your input; if I wanted a white with a course I would have gone to the Australian blend, hoping for something like the NZ SV Blancs I drink, or asked the chef's opinion.

[David M. Bueker]

I looked at the menu, and the dishes are generally quite busy. Lots going on. That said, there was a pasta dish with basil that would work well. Gruner Veltliner is a versatile food wine. It handles green flavors very well. If you did the tasting menu I would certainly have a glass with that salad then move on to something else. Not sure what you are willing to spend, but the bottle of Pierre Peters Champagne is only a little past twice retail, and is a killer Champagne.

Well, I wouldn't worry too much about matching the wine with the menu choices there, as that is listed as autumn dinner menu, so we'll assume it has changed for an upcoming meal.

Someone who knows NW wines better than I should comment, as (rightly) they feature a lot of stuff from their region. I'm Eurocentric, and of the BTG choices I'd think about
The GV - as David said,very food friendly. The Pineau d’Aunis rose- the piney PdA stuff is usually subdued in the pinks, and should be pretty versatile. Selvapiana makes a solid Chianti.

In the ½ bottles, Gobelsburg, Huet, and LDH Cubillo should be very good, pretty stiff markups though.

Agree with David the Pierre Peters is well-priced compared to rest of bottles. For a special occasion might be worth a splurge unless you really just want a glass each. Champagne would go fine with lots of dishes. Or the Loire bubblies to save money,.

For full bottles, the Huet Le Mont Sec is pretty versatile. For a little more than 2 glasses you could have a full bottle of the Pieropan (light, dry, crisp) or the Donnhoff estate (if you don't mind RS). The Pigato and Occhipinti SP68 aren't priced badly

Happy Anniversary

As Dale suggested, the bottle prices seem to be all over the map with some pretty good values. The Huet and the Fevre by the bottle both jumped out at me - if your food choices happen to head in that direction.

When I'm confronted by an outstanding list like this my first reaction is to ask the sommelier for his/her advice, based on what I like on the menu. A restaurant that cares this much about wine will have a practiced hand at the food. This is a great opportunity to try something different, and that is the person who knows. Don't be afraid to ask. They know their wine list better than you ever will.

When ordering by the glass we always order from the most recently opened red or white depending on our food choices.

The Andrew Will 2009 Sorella for $75 is a screaming deal if you want a Bordeaux style NW red and can give it some breathing time. I think I paid over $50 for the 2007 several years ago.

2004 Beaucastel for $95 also a great deal and probably just coming into a good window of drinkability.