Deferred [Vegan] Delight

Untapped and waiting...

I lived in McMinnville, Oregon for a couple years. Mac, we share a nickname, is a community smack dab in the center of the Oregon pinot region. Some of the world's best wines are made there, from some of the world's finest pinot noir and pinot gris grapes. The town of 30 thousand inhabitants has over 100 vineyards, wineries and wine shops. One can stroll a mile or two around the wonderful old downtown and visit dozens of tasting rooms and first class restaurants.

Wine appreciation classes in McMinnville are as ubiquitous as rainy Spring days in the Pacific Northwest. Certified sommeliers can be seen roaming the streets in small, well-behaved packs - silver cups dangling from chains around their necks. 

I owned a very cool 1920's bungalow two blocks off the old main drag (3rd Street) and began my real wine education there. I took a couple wine appreciation classes while I lived there, which elevated me to the status of McMinnville's just-below-average wine competence. I drove very little, walked downtown a lot and gained more than a few pounds, thanks to great far-too-easily-reached-on-foot wine, fabulous BBQ, amazing Spanish tapas, two brewpubs - each with a plethora of delicious, malty, hoppy ales and beers - and the absolutely finest chocolate shop in the world. If it weren't for the persistent rain of the Willamette Valley region, McMinnville would be my number one choice of places to live on this planet.

That excessively lengthy introduction is intended to provide you with the foundation for my enjoyment of good wine. This is one vegan food LG and I intend to re-introduce into our diet after this coming Sunday's final weigh-in. When LG and I first were getting to know one another, she'd tell me she knows when she likes a wine, but had no idea how to describe the flavor elements. It wasn't long before she was swirling, sniffing and issuing phrases like, "Mmmm, rich black cherry with a a hint of...," sniff, "...leather." LG rocks.

The wine room...exterior view (yes, the door locks!)

As a result of our shared and increasing appreciation for the winemaker's art, we grew the collection I'd started in McMinnville and continued in The Dalles, Oregon area which has a number of nice wineries as well. It became clear to us that we needed a place to keep our collection - a place that would be reasonably consistent in temperature and away from constant light. We also needed some additional off-the-floor storage, and that's the excuse I used to begin construction of what is now our "Wine Room." It has sat idle for the past 3 1/2 weeks, but its insulated walls and darkened wine racks are taking very good care of our goodies. If you look very closely, you can see a few spots of my blood on the white door. I intend to paint it anyway. Any ideas for a good wine room door color...blood red perhaps...?

We're not going to drink "a lot" of wine. I don't want to put back all the fat I've lost during our Engine 2 Diet. We will, however, periodically allow ourselves a bottle to share with our favorite vegan meals...I'm thinking the second lasagna we made with a rich, smooth Maryhill zinfandel.

Last night, we had some leftover burrito fixings - whole grain tortillas, nicely seasoned black bean "burger" and tempeh filling with guacamole and lots of fresh veggies and salsa on top. It was as delicious as it was the first time, but I couldn't help but think it'd have been even more special with a glass of cab sauv or a chilly IPA.

A couple hundred of our favorites

LG made her trademark cooked grains this morning. I'm afraid she's got me hooked. It's a really filling and generally yummy start to each day. I don't think wine have would improve it at all.

You may also notice in this photo the two red-capped bottles of another vegan beverage I'll be periodically enjoying after this week - Maker's Mark whisky. An unnatural pairing, the sophisticated wine and burly whisky have developed an amicable relationship...a great relief to me.


So, that's about all I have to say about wine today. Life continues to be very, very good. We're constantly thankful for everything we have - especially one another.