por wine house

Wine - Whiskey - Beer - Tapas - Restaurant

Monday: CLOSED FOR WINTER -   Tuesday: 4:00pm to 10:00pm

Wednesday: 4:00pm to 10:00pm   -   Thursday: 4:00pm to 10:00pm

Friday: 4:00pm to 11:00Pm   -   Saturday: 4:00pm to 11:00Pm

Sunday: 4:00pm to 9:00pm

/pôr/ wine house has filled a nitch in Louisville that so desperately needed to be filled by providing an environment in which you can enjoy a glass of wine and feel like you have been transported to another place. Our wine house is situated just steps off main street, but somehow feel miles away from the bustle of cars and people. Often times our guests will tell us that they feel like it reminds them of a place they visited while on vacation in Europe, and that is what we enjoy most; that people feel like they are on vacation while dinning at /pôr/ wine house. What's more, we have an exceptional offering of wines on tap, with 14 different wines by the glass to choice from, we have something for everyone. /pôr/ wine house also prides itself on always having at least one Sommelier on staff to help develop our wine list, as well as guide our guest thought their wine drinking experience. All told, /pôr/ wine house is as unique as Louisville, CO itself, and will continue to delight those that wonder down our little brick path. 

There’s a better way to enjoy wine by the glass.

There are many benefits of choosing wine on tap, from environmental friendliness to wine quality.

  • Guaranteed Fresh

With wine on tap, you never have to worry about an open bottle decreasing in quality and losing flavor profiles. Wine in keg stays fresh, from the first glass to last. There is no oxidation, no corkage, no spoilage.

  • No more wasted wine!

No oxidation = no wasted wine = no wasted money! There is nothing to recycle or throw away. Wine on tap is the most cost effective option for your by-the-glass program.

  • More premium options

There are over 150 wineries & over 250 premium wine brands available on tap. Find your favorites here.

PLUS decreased cost at the distributor level means a bigger discount for consumers!

  • Speed of service

No time wasted pulling corks, recycling bottles or throwing away waste. Simply tap & pour the freshest, best tasting wines!

  • Green Value – 96% reduction in carbon footprint

Kegs offer a 96% reduction in carbon footprint compared to wine poured from bottles over 20 years. Just one stainless steel keg sequesters the same amount of CO2 as 28 trees! Plus, each keg put into service saves 2,340 lbs of trash from the landfill over its lifetime. Click here to see our Green Guide!

Read More

Cooler Weather Promises Photo Finish for Northwest Harvest

Cooler weather arrives; water concerns alleviated by spring rainfall

Eugene, Ore.—A sudden drop in temperatures means fall is taking hold in much of the Northwest as growers press on with harvest of the 2016 wine grape crop. July broke the 14-month series of record-setting temperatures both domestically as well as globally, and early fears of late-season drought conditions setting in have been dampened by precipitation that’s dropped between 90% and 150% of normal rainfall from southern Oregon to the northern Rockies. “The estate is entirely dry farmed. We saw some stress by the end of last year, whereas this year the canopies are a lot more lush and green,” Ray Nuclo, director of viticulture at King Estate Winery south of Eugene, Ore., told Wines & Vines last week. “It was a lot less stressful of a year, just due to soil moisture.” The tally of growing degree-days at locations around Oregon underscore the moist, cool conditions. The tally for 2016 through the end of August for McMinnville in the Willamette Valley stood at 2,059 versus 2,187 in 2015. A similar spread was logged in southern Oregon, where King Estate brought in its first fruit, with growing degree-days in Medford totalling 2,906 (98 less than last year). The most dramatic spread was seen in Milton-Freewater, Ore., with a difference of nearly 500 units. This town in the Walla Walla Valley AVA had 2,673 growing degree-days. Conditions in the region also have been favourable to growers north of the state line who have been steadily bringing in their fruit under cooler conditions in the past week. “We are about 100 tons in so far,” reported Marty Clubb, winemaker at L’Ecole No. 41 in Lowden, Wash., just east of Walla Walla. The cooler weather has been excellent for the grapes, because it’s allowed other components to come into balance with sugars. “Color, acid, pH and balance looks really good so far,” he said. “Berry size is larger than normal (due to a cooler than normal July), so cluster weights are up.” This translates into a prospect of greater yields, and what will likely be Washington’s largest harvest on record. To date, the largest harvest was in 2014, when 227,000 tons were picked; this year could easily exceed 235,000 tons. Clubb anticipates that there might even be fruit left to spare. It’s a similar scenario in British Columbia, where growers have sights set on a strong finish to 2016. While storms swept through many parts of the B.C. interior this summer, delivering precipitation and cooler weather across the region, the vineyards surrounding Black Hills Estate Winery south of Oliver seem poised to deliver an abundant harvest of top-quality fruit. Winemaker Graham Pierce of Black Hills Estate Winery in Oliver, B.C., received Semillon grapes last month, and he hopes to continue the harvest with Chardonnay and Sauvignon Blanc next week. Brix and acid levels in Merlot, Cabernet Sauvignon and Syrah are all coming into balance, and Pierce believes they’ll benefit from a warm, temperate period of hang time. It’s a shift from this spring, when hot weather kicked vines toward véraison a week earlier than 2015. “Everything got out of the gate really, really fast, so once you had that momentum going, things continued on,” he said. “We were like, ‘Holy smokes, this is going to be crazy.’” Cooler weather provided welcome relief, and with the turn of the seasons putting a cap on temperatures, the only thing standing in the way of a photo-finish is an early frost. “Our best-case scenario is high 20ºs C at this point,” he said. “But that’s where we really like to see the ripening, around 25º to 28º C,” (77º-83º F) he said. It’s “where you get a lot of that really good flavor development.”

Sangiovese (Nielluccio) Wine

A strong all-rounder, Sangiovese is Italy's most widely planted wine grape, and a cornerstone of the Italian national vineyard. It is as comfortable in humble IGT wines as it is in traditional DOCG greats like Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano.

Read More

Glera (Prosecco) Wine

Glera is a long-standing synonym of northern Italy's Prosecco grape, and the name by which it is now officially known. This green-skinned variety has been grown for hundreds of years in the Veneto and Friuli regions, most famously to produce sparkling Prosecco wines.

The Prosecco-Glera name change happened in 2009, when Prosecco di Conegliano-Valdobbiadene was promoted to full DOCG status (the highest level of Italian wine quality). In light of this promotion, it was decided that the name Prosecco should be reserved exclusively for wines covered by Italy's official Prosecco appellation titles, and should not be used for the grape variety. The European Union ratified this, effectively making it illegal for wine producers anywhere outside northeastern Italy to label their wines as "Prosecco". There are striking similarities between this story and that of Tocai Friulano and Tokay Pinot Gris.

Glera (Prosecco) Grapes

Glera (Prosecco) Grapes

To complicate Glera/Prosecco matters further, the Glera/Prosecco variety is in fact several varieties, rather than a single one. Although some authorities claim there are tens of sub-varieties and biotypes, in practice these are boiled down into three key forms: Prosecco Lungo, Prosecco Tondo and Prosecco Nostrano (replace "Prosecco" with "Glera" as appropriate). And just when you thought it couldn't get any more complex, in the Colli Euganei, the variety/varieties go by their local synonym Serprina.

The origins of these varieties are as unclear and controversial as their various names. The most obvious and easily believed story is that Prosecco originated in the town of Prosecco, located near Italian-Slovenian border.

Italian wine produced from Glera is almost always either frizzante (fizzy) or spumante (fully sparkling). A few still wines are also made from Glera, but on nowhere near the same scale as the sparkling wines that are so widely exported around the globe. The worldwide popularity of Prosecco has resulted in many imitations of the style – one of the key reasons that the Italian authorities sought international legal protection for the name "Prosecco" back in 2009.

Glera is a highly productive grape that ripens late in the season. It has high acidity and a fairly neutral palate, making it ideal for sparkling wine production. Glera’s aromatic profile is characterized by white peaches, with an occasional soapy note. The wine is light-bodied and low in alcohol (8.5% is the minimum permitted ABV for Prosecco wines), suggesting it as a refreshing summer beverage or as an aperitif.

Outside Italy, Glera is grown in Slovenia and Australia, in particular the King Valley.

Synonyms include: Serprina, Prosecco Bianco, Proseko Sciprina.

Food matches include:
Europe: Air-cured beef salad (insalata di bresaola); linguine with sage and butter; panettone
Asia: Yellow rice (nasi kuning); lychees in coconut milk
Americas: Waldorf salad; smoked salmon crostini
Australasia/Oceania: Lime sorbet
Africa/Middle East: Assorted stuffed and baked pastries (börek)

por wine house @ Bittersweet