King Estate Pinot Gris 2014

This was a very good wine, especially for the price of about $15. Beautifully complex and sophisticated. If there are any faults, it is the somewhat unpleasant acidity, but all the beauties make the wine worth it.

On the nose, you get a pleasant Parmesan smell, with lemon/lemongrass and lime, which are likely the cause  of the acidity. The acidity does go down as the wine breathes, but I think it is worth noting the negatives of a wine on opening nevertheless. It's like Sprite Plus though! Good shit.

Taste wise, it is the same in regards to the citrus fruits--the lemon and lemongrass--with a Parmesan finish with the aforementioned slightly unpleasant acidity. Underneath of citrus of the wine's body, there is an nice smoothness. There is a softer, fruity underneath it, floral or buttery, peach maybe--I cannot quite place it.

Overall, I rate this a 4.5 out of 5.

I could not find my little booklet at the time, so I did a voice recording for the notes. In a way it helped improve my noting. One thing I noted was that white wine is a difficult wine to perfect, not only in making, but in enjoying. To fully be enjoyed it needs to be chilled, but not too much, and not too little. Thanks to modern technology this can be fixed, but if you can't afford that fancy equipment, or are a romantic, an ice bucket works, though for me the freezer is just as easy. Put it in the freezer for thirty to thirty five minutes, no longer than forty. But for serving company, an ice bucket is good for presentation, but you should rotate it in and out of the bucket to avoid it getting too cold, say every ten to fifteen minutes. Chill it in the freezer, then get the ice bucket out. Another small note is use water in the ice. It makes it chill much faster. Also add kosher salt to the ice, which supposedly slows melting down. Also of course, use a towel to place the bucket on, as it will sweat profusely, and a hard object, like a wooden cutting board underneath it to avoid water stains on the table cloth or nice wood of the buffet. It should a full towel, folded up all the way that the bucket can fit on. Too little thickness, and the water soaks through. That's a nasty mess.

Here you can find notes on serving, regarding the difficulty of perfecting that matter;

http://www.winespectator.com/webfeature/show/id/45890

Oh, and since this is an Oregon wine, I have to share this adorable, charming video, being a romantic about Oregon. It is a dream of sorts to move there one day: