O'reilly's Pinot Noir Willamette Valley 2006
Great value Pinot Noir from David O'Reilly (Owen Roe), the O'Reilly's 2006 is a juicy, delicious best value at an almost ridiculously low price. There's a nice scent of cherries and spice, followed by flavors of red cherry, red raspberry, and soft, sweet pie spice. It's nicely balanced, with just enough silky tannins to stand up to food. Yummy and crowdpleasing, this is a no-brainer for your personal house wine!Cheese Pairings: Brie de Marze, Vermont Camembert, EmmenthalerFood Pairings: Duck, Chicken Enchiladas with Salsa Verde, Pan Seared Salmon
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
I enjoy this wine with all of its creamy mushroom layers and soft rounded fruit. The soft white spices are there, too, making this wine superb for pairing with cream sauces.
Very light and bright on the first day. Decanted for 60 min. which let more of the fruit show. Vacuum sealed for 2 days and then drank again, and 2nd tasting was much better. The fruit was all there and this drank very smooth. Very light mouthfeel, and good tannins.
Earth, strawberry, and some coffee. Lovely integration. One of the better sub-$20 Oregon Pinot's I've had. Excellent - 88 points.
Everyone who tried this in our party loved it! Not my wine of the night, but probably runner up. Great raspeberry fruit with that lovely Oregon Pinot earthiness.
Light and delicate, while still opening up to reveal some slighty earthy nuance. A tremendous drinking wine, unbelievable at this price point.
Loved this bottle. Well worth the moderate price. Had it with grilled swordfish and it paired beautifully, refined and supportive.
A nice earthy Oregon Pinot, very easy drinking yet not too simple. Mushrooms and strawberries are expressed with a nice hint of eucalyptus. I paired this with a seared ahi marinated in teryaki and wasabi aioli with splendid results.
Food Pairings for O'reilly's Pinot Noir Willamette Valley
Coconut Rice Sweet Potato Cheesecake
Spicy Salmon & Avocado Tower
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