Our world has given rise to countless pairings, both inspired (buttered peanuts and jam) and unfortunate (construction sites and Optional Helmet Day). Today’s Groupon offers one of the better ones: $35 worth of local, organic bistro fare and beverages at Thirst Wine Bar and Bistro for $15. Thirst was Citysearch's Best of 2009 pick for wine bars.But it turns out there is actually a science to smelling wine, and a corresponding aroma wheel with a full spectrum of scents in categories both familiar (fruity, floral, spicy) and odd (microbiological, oxidized, pungent). A few smart people actually aren’t making it up when they talk smart about wine. They understand the aroma wheel. They’re tasting those amazing things they’re talking about. And that’s because a few smarter chefs know how to pair wines perfectly with food to make you taste undertones you’re embarrassed to admit vocally. Those mahogany cinnamon hues are real my friend. They taste exactly like the time you put cinnamon on your mahogany bannister and went to town. That great moment can be relived, and even topped, by the food and wine available at Thirst. Thirst understands the Aroma Wheel, Occam’s Razor, and the Pythagorean Theorem. That background has enabled it to create a simple, isosceles triangle of wine, food, and thirst-reduction.
Alu offers sips and suds to please all palates. Its extensive menu boasts a variety of domestic stouts, IPAs, ales, and imported lagers as well as 22 different wines by the glass. An easily navigable wine list—organized into categories including food-friendly wines, biodynamic reds, and bubbles—eliminates ordering guesswork for even abecedarian oenophiles. The more adventurous can attempt a libation from the inventive cocktail menu such as the Julius Caesar (Aperol, Licor 43, fresh OJ, homemade triple sec, simple syrup, orange flower water, and cream, $9) or Holiday Fruit Cake (Sailor Jerry spiced rum, fresh OJ, Fee Brothers barrel aged bitters, Chinotto, palm syrup, and candied cranberries, $7).
Every year, chef Pat Jeung travels the world, bringing back exotic recipes and culinary alchemies from the farthest reaches. He also selects from the nearest reaches—he grows his own free-range vegetables, grass-fed fruits, and humanely picked herbs on a 30-acre farm in the Columbia Gorge.
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 ros?s 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.
Wine lovers and beer guzzlers find common ground in this casual spot that’s part neighborhood pub, part wine bar. The house wine more than suffices for the casual wine drinker looking to relax on the quaint backyard patio; the more discerning can turn to other local and imported varietals. Microbrews and food—burgers, bacon-wrapped dates, and charcuterie plates—maintain the balance between upscale and casual.