Dear Feastlings,
Eggs and wine go way back. For millennia, egg whites have been used in the fining process, capturing harsh tannins so that a softer, more elegant wine can then be racked off and the proteins, sediment and overly edgy tannins left behind. Here’s a quick little article to describe the process:
But the name for OVUM winery comes not from literal eggs; instead, it comes from the concrete egg-shaped tanks they use in the fermentation process.
This Saturday, you can learn a bit about eggs and egg-shaped tanks and what they contribute to the winemaking process if you join us and our friend and occasional coworker Megan Nelson while we taste through the wines made by winemaking team and husband and wife John House and Ksenija Kostic House. You’ll get an earful from us as we talk about the winemaking philosophy of this couple who walk to the beat that proverbial different drummer, and a mouthful of tasty wines from Oregon. You can make your reservation by calling us at (520) 326-9363, and then all you have to do is show up on Saturday, April 22, at 2:00 pm with $15 plus tax and tip. We hope you’ll join us.
OVUM
You can see the tasting order and pricing here.
2022 OVUM “Big Salt” (Riesling/Gewürztraminer/Muscat/Sauvignon Blanc,) Oregon
2022 OVUM “PNK Salt” (Rosé of Cabernet Sauvignon,) Oregon
2021 OVUM “Old Love” (Riesling/Muscat/Gewürztraminer/Albariño/Pinot Blanc,) Oregon
2021 OVUM “EZY TGR” Cabernet Sauvignon, Oregon