Like Mike Tyson, wine is usually robust, is often boxed, and should never influence tattooing decisions. Imbibe the spirit of a champion with this Groupon.
$99 for a Wine-Tasting Experience for Two ($198 Value)
In the industrial atmosphere of the barrel room, winemaker Ryan Sharp pours samples of seven locally made wines. He pairs each glass with artisan salamis cured by Olympic Provisions, seasonal raw and aged cheeses from Steve's Cheese Bar, or chocolate truffles infused with flavors such as vanilla brown butter from Xocolatl de David.
Along with the tasting, visitors tour the winery, learning about wine basics and production. Winemaker Ryan Sharp also taps unreleased barrels for additional tastings, and guests receive a $30 credit toward wine purchases (credit can be used at a later date). Tastings and tours occur from 7 p.m. to 9 p.m. on Wednesdays, Thursdays, and Sundays November 7–15 and November 28–December 20.
Each step of Ryan Sharp’s winemaking process embodies the small-batch ethos. Within the Eastside headquarters of ENSO Winery—Wine Press Northwest’s 2013 Oregon Winery to Watch—he mixes several winemaking techniques, yielding complex flavors inside miniature fermentation bins. He mashes grapes in miniature crush equipment and ferments whites and rosés in steel-jacketed tanks no larger than a fully grown mannequin. He sources grapes only from the West Coast, giving himself a framework for his experiments with varietals such as pinot gris, pinot noir, zinfandel, and counoise. As part of his craft-oriented operation, he never makes more than 100 cases at a time of the wines from his ever-evolving roster.
At ENSO's Urban Winery & Tasting Lounge, rustic wooden chairs gather under bare light bulbs and tin lampshades, surrounding a tasting bar crafted from old wooden timbers. Guides stationed at the bar pour tastes of ENSO- and Resonate-label wines, explaining how to decipher each wine's flavor notes. These wines—along with two rotating draft beers and libations crafted by 10 other local urban wineries—complement plates of marbled artisan salamis cured by Olympic Provisions, blocks of raw and aged cheeses from Steve’s Cheese Bar, and sweet and savory pies from Pacific Pie Co.