Cheers To You

An exploration of all things wine with local wine expert Mary Earl.
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Wine Touring on Bainbridge Island

July 24th, 2014 by Mary Earl

The seven wineries of the Bainbridge Alliance were open for a special Art among the Barrels last weekend.

So the Blind Wine Gang took advantage of the opportunity to taste Island wines at a few of the wineries. It had been a while and the weather was very nice – cool and almost raining. Perfect wine tasting weather, not too hot, not too cold.

Our first winery was Victor Alexander on Island Center Way. DSC00809Owner winemaker Charlie Merrill literally has a garagiste winery. Charlie poured the Blind Wine Gang his 2011 Sémillon and 3 rosés from three different barrels. The barrel tasting was immensely popular. To taste the same grape, from the same vineyard, but resting in different barrels was real education. The final blend, just before bottling, will be of all three barrels. It’s really very interesting to taste the different nuances the barrels played in this wine.

Next, we visited Amelia Wynn Winery and we’re grateful for the escort to the winery. It is not easy if you don’t know Bainbridge like a native. We were greeted by owner winemaker, Paul Bianchi who had taken a break from his other duties to grill up pizza. The garden party featured a full line up of whites, a rosés and three reds to pair with the  pizza hot off the grill.    pizza

Not only can Paul grill up a savory pizza but he can also ferment some wicked good wines. A wonderful 2012 Chard, a 2012 Roussane and a beautiful 2013 Viognier with a fragrance that would make one swoon.

The 2011 Sangiovese oozed cherries in the nose, across the palate and in the long finish. Very smooth and perfect with the grilled pizza that I slathered with a bit of blue cheese. Yum! Next was a 2011 Walla Walla Merlot, a Double Gold & Best of Class Merlot. It was near perfect.

The final wine on the list was the 2011 Syrah, which many in our group loved. I did too but couldn’t get the Merlot off my mind….

Our next stop was Rolling Bay Winery with an abbreviated group – some had to run off to an engagement at Bloedel and some had a date with a crab pot.

Rolling Bay’s signature wine is Manitou Red. It’s a blend of 4 red grape varieties and eminently drinkable with all types of hearty fare. Their Fusion is a blend of mostly Chardonnay and 25% Pinot Grigio. A good summer quaffer. The 2011 Cab from a difficult year was ready to drink but I thought the 2013 Cab out of barrel was ready to drink also. I could have tasted a case of that one and still asked for more.

Tasting with friends is an education. Seeing the different palates, likes and dislikes and whose palate is alighned with mine. Fortunately, the one friend I taste with the most has a plate that is very similar to mine.

The next Washington wine tasting. the Kitsap Wine Festival happens on Saturday, August 9th at Harborside Fountain Park. This celebration of food and wine on Bremerton’s scenic waterfront, benefits Harrison Medical Center Foundation.

Here’s a link to the wineries that will be pouring at the Festival.


Spicy Eating with a Quenching Drink

July 16th, 2014 by Mary Earl

Did you know, eating spicy foods may help cool you down? If you think about the world’s hot spots and their cuisines, like Mexico, India, Malaysian, Thailand, Szechwan, and New Orleans, spicy peppers permeate most dishes in those climates.

Why does this happen? Perhaps because super spicy food induces sweating, which may help you feel colder. The other big reason is food borne bacteria are inhibited or killed by spices like garlic, onion, and oregano, which are the best known bacteria killers. Chilies and hot peppers also inhibit bacteria and when combined with the above and ginger, anise seed, lemons and limes, you can be cool and eating hot, healthy foods.

Ann Vogel’s recipe for Chicken Big Mamou, has a lot of those spicy spices, black pepper, white pepper, cayenne pepper, garlic, and Tabasco. These flavors dominate the dish, that and the pound of butter and tomato sauce. So something cold, sweet and sparkling to balance those dominate flavors and textures. The best wine choice for this very spicy dish is a chilled bottle of Riesling for three good reasons; the dish is Cajun hot, it’s hot and it’s hot.

But since last week’s blog entry had us chatting about the wonders of Riesling and Dungeness crab, I’ll depart from the usual wine match up and move into a chilled bottle of cider.

There is a cider revolution going on. The hard cider industry in the United States is growing rapidly. Sales grew 101 percent in 2013, to more than $128 million, according to the Northwest Agriculture Business Center.

In Washington alone, there are at least 25 cideries on the market. They’re making cider out of apples, pears, and even combinations of other fruits and herbs. Ciders are sweet, dry, still and sparkling.

So, what makes a cider a cider? In North America, there are two types, cider and hard cider. Typically, cider is the sweet unfermented stuff. Hard implies alcohol within. Hard cider is brewed like beer, fermented and bottled without aging. But in Washington State, the Liquor Control Board considers hard cider a fruit wine.

Cider can go from apple to juice to ready to drink in 21 days. Like beer, ciders may get their bubbles from a dose of CO2 or the traditional second fermentation. Apple varieties grown specifically for cider are classified as heirloom, bittersweet and bittersharp.

Usually ciders are a blend of apples, and with Washington being a major producer of apples, sourcing the juice to make cider is as plentiful as wine grapes. Cider apples are prized for their high acids and sugars and intensely flavors, much like grapes.

If you have a hankering to try ciders,finn river a great place to start would be Northwest Cider Association’s second annual Summer Cider Day in Port Townsend on Saturday, August 9 from noon to 5pm. It’s one of the largest cider tasting events in Washington.

Advance ticket prices are $25 and $20 for NWCA members. Tickets are $30 at the door. Price includes admission, 10 tasting tickets, and a souvenir glass. Additional taste tickets are available for purchase.

For more info, http://www.nwcider.com/cider-events/2014/8/9/summer-cider-day

An partial list of Washington’s Cideries:

Alpenfire Cider, Port Townsend, AlpenfireCider.com

Core Hero Hard Cider. Edmonds, coreherohardcider.com

D’s Wicked Cider, Kennewick, DsWickedCider.com

Dragon’s Head Cider, Vashon, DragonsHeadCider.com

Eaglemount Wine & Cider, Port Townsend, EaglemountWinery.com

Finnriver Farm & Cidery, Chimacum, Finnriver.com

Grizzly Ciderworks, Woodinville, GrizzlyCider.com

Irvine’s Vintage Cider Vashon Island, VashonWinery.com

Liberty Ciderworks, Spokane, LibertyCider.com

Nashi Orchards, Vashon Island, nashiorchards.com

Neigel Vintners, East Wenatchee, neigelvintners.com

Schilling Cider Company, Seattle, SchillingCider.com

Seattle Cider Co. Seattle, seattlecidercompany.com

Sixknot Cider, Carlton, SixknotCider.com

Spire Mountain, Olympia, Fishbrewing.com

Snowdrift Cider Co., East Wenatchee, SnowdriftCider.com

Square Mile Cider, SquareMileCider.com

Tieton Cider Works, Tieton, TietonCiderWorks.com

Twilight Cider Works, Mead, twilightciderworks.com

Westcott Bay Cider, San Juan Island, WestcottBayCider.com

Whiskey Barrel Cider, Pullman, WhiskeyBarrelCider.com

Whitewood Cider Co., Olympia, WhitewoodCider.com


Wrapping up Dungeness Crab

July 11th, 2014 by Mary Earl

Crabbing on the Canal began last week and out of several successful pulls came some delicious treats I hope you will try with the wines suggested below.

The crab fest weekend featured young and old gathered around with nutcrackers in hand cracking and picking their way to a mountain of crab. The fresh crab was then wrapped up in either rice paper, tortillas or seaweed.

The first delightful dish, Crab Cushions, was plucked from the Coyote Café cook book. Simple and straight forward with crab, Mexican crema, egg yolk and flour tortilla. These crunchy little treats are deep fried and served with a mango salsa. They disappeared fast. We paired this with a Studert Prum 2012 Mosel Saar Ruwer Wehlener Sonnenuhr Riesling Kabinett that was absolutely fantastic.

This German winery, operating since 1541, is located in the town of Bernkastel-Wehlen in the Mosel region. On German wine labels, adding an “er” to the name shows possessive, meaning Wehlener means it comes from around the town of Wehlen with Sonnenuhr immediately following the town being the name of the vineyard. Remember the more names on the label, the more specific the area where the grapes are grown, usually the better the wine.

The two were the proverbial match made in heaven. Pure crab and pure German Riesling. The classic Riesling flavors of apricot honey and minerals pared so well with the unadorned crab.

The second delightful dish, Spring Rolls, was more spring rollsof a spontaneous what’s available to wrap up in the rice paper? Crab, lettuce, bean thread noodles, basil, and green onion tucked into a rice paper wrapper and then dipped into a sauce of sushi rice vinegar, chopped shallot and a couple of squirts of Sriracha Chili Sauce. This healthy snack was also paired with a German Riesling, a Bauer Haus Rheinhessen 2010 Kabinett. Notice the difference? Just a region, no town, no vineyard and no Riesling. It was a delightful wine nonetheless to pair with the crab and stood up to the mild vinegar and hot sauce.

The third wrap was a California roll. With real crab, not the imitation that many recipes call for. Obviously, they do not live in the greatest place for fresh crab. For this crab and avocado treat, a Vinho Verde was the perfect match. This crisp, medium dry white wine has low alcohol (8%) and a bit of spritz to it, making it very refreshing. It hails from a region in northern Portugal and literally translates to green wine.DSCN0245 Perfect for a hot  summer day.

Please heed the warning on the label: “Not to be opened with gas or air pumps.” It’s a screw cap. (grin)

And that, my wine loving friends, is a wrap!


It’s a tossup with Salmon Kebobs

July 3rd, 2014 by Mary Earl

Fire up barbie, it’s grilling season! Cooking outdoors makes dining special and with Ann Vogel’s Salmon Kabobs, it’s elegant and pretty darned easy.

spiced-salmon-kebabs

Grilling adds another dimension to foods and even more so when you add soaked cherry, alder or apple wood chips for a softer, smoky flavor and aroma. Even better throw on some frozen corncobs for a really sweet smoky aroma.

There are two wines that are the top match here. It’s too hard to make the choice so we’ll suggest one of each – Chardonnay and Pinot Noir. You just can’t get a better match with salmon.

A great Chardonnay, full of vibrant fruit, comes from a cool climate. Mountainous areas or nearby valleys that hold fog all morning similar to Burgundy, Carneros, Santa Barbara or Mendocino are ideal. With any of these regions on the label, you’re in like Flynn.

Traditional techniques like whole cluster pressing, barrel fermentation, and sur lie give the wines elegance and richness with balance from the acidity and tannins making it an excellent companion to salmon.

The Chardonnay should have a little oak, some apple, citrus and buttery flavors, medium to heavy bodied. It needs good acidity to stand up to the fatty (the good kind) salmon.

From Washington, Abeja, Dusted Valley, Rulo or Waterbrook would work very well with the salmon. California Chardonnay producers on my A list would be Beringer, J Lohr Riverstone, Ferrari Carrano, Wente Vineyards and Chateau St Jean.

The most recommended perfect pairing of all time is salmon with Pinot Noir. Especially a wine on the younger side from Oregon or California. Typically, Pinot Noirs take about 5 -7 years to blossom. A 2008 from Oregon, 2009 or 2010 from California would be my first choice.

Pinot Noir much like Chardonnay prefers a cool growing climate. In France, where the grape originates, its foggy regions are Burgundy and Champagne. Unlike Chardonnay, Pinot Noir is red and difficult to grow.

So, why bother you ask? If you ask a dozen professionals what their all time favorite bottle of red wine was, I’ll bet you 50 cents it was a red Burgundy. My all time favorite was Domaine Ponsot 1985.

Pinot Noir is a light to medium bodied red wine made from grapes that don’t have as many anthocyanins as other red grapes. This means it’s typically lighter in color than other red wines. But don’t let color fool you.

You still get buckets of character with strawberry, cherry, raspberry and blackberry fruit and earth-driven layers with herbs, mushroom, tobacco, and leather. Spice notes also make their way into the glass in the form of cinnamon, clove and smoky nuances.

If you ever get the chance, never shy away from William Selyem Sonoma Coast Hirsch Vineyard Pinot Noir. It will be memorable. Other fabulous Pinots are Rochioli in the Russian River Valley, Byron in the small cool Santa Maria appellation and anything from Bien Nacido Vineyards.

California producers who know their way around Pinot Noir would be Martin Ray Santa Barbara, Rodney Strong Russian River, Acacia, Olema Sonoma, and Morgan in the Santa Lucia Highlands, to name a few.

Oregon producers high on the list would be anything from Tony Soter, Argyle, Firesteed, Ponzi, and Wine by Joe.

Have a great Fourth!


Barbera with BBQ

June 30th, 2014 by Mary Earl

Summer is officially here and the season of picnics, BBQ and outdoor cooking begins in earnest. What drink to pair with grilled salmon, smoked chiken or roasted tomatoes?

Barbera! This prolific vinifera grape orginates from the Italian Northwest in the Piedmonte. It produces a wine low in tannins, and high in acidity even when fully ripe; so it is prized in warm climates like Piedmonte, Eastern Washington and the San Joaquin Valley. In Italy, if it’s a DOC or DOCG then Alba, Asti and Monferrato are the names you’ll find on the label after Barbera.

To me, Barbera is the wine to have with fresh tomatoes sprinkled with Gorgonzola, balsamic, olive oil and torn basil.

It’s also a magical BBQ moment especially with most cuts of meat that have a sweet, smoky tomato based bbq sauce like ribs, chicken, and juicy burgers.


Pairing Sauvignon Blanc

June 14th, 2014 by Mary Earl

My favorite go-to wine with vegetables, especially the green ones in Ann Vogel’s Leek and Spinach soup, is Sauvignon Blanc. In many ways, it’s more like a red wine than its white sisters. Which isn’t too surprising considering it’s one of the parents of the Cabernet Sauvignon grape.

Sauvignon Blanc can be highly aromatic, with herbs, minerals, and citrus. It’s pungent, grassy, citrus flavors can be minerally, grassy, hay, green pepper, lemons, lime, grapefruit and/or gooseberries and refreshingly acidic. It all depends on how and where it is grown.

Sauvignon Blanc also has a tendency to overwhelm or clash with more delicate dishes that pair well with other less assertive wines. But Sauvignon Blanc’s herbal aromas and racy acidity harmonize with vegetables very well, and the pairing is a bright and fresh on your summer table.

Sauvignon Blanc is also a great match for foods with high acidity and herbal tones. Sauvignon Blanc’s brisk acidity makes it the perfect partner for tangy goat cheese, tomatoes, spinach salads or most any green vegetable, even asparagus

And tangy citrus notes in the wine also make it a delicious pairing for dishes that need a bright note of citrus like a shrimp salad or Leek and Spinach soup. The bracing acidity of the wine also makes a perfect match to cream soups or other dishes that lean towards the thick, rich side. Each taste of wine cleans the palate for the next sip of soup.

Highly recommended Sauvignon Blancs include:

Brancott 2013 Marlborough Sauvignon Blanc is a classic New Zealand Sauvignon Blanc with ripe bell pepper aromas and hints of gooseberries. The rich fruit and crisp mouthfeel make this a winner with Ann Vogel’s  Sautéed Leeks and Carrots. Around $11.

Chateau Ste. Michelle 2013 Horse Heaven Hills Sauvignon Blanc wine offers fresh aromas of herbs with a beautiful floral note. A touch of Semillon and partial stainless fermentation makes for a more complex, rich wine. It’s fresh and lively, with apple, citrus and a bit of herbs in the finish. Around $13.

Geyser Peak 2012 California Sauvignon Blanc has that bracing acidity with flavors of limes, lemons, and hay. The lime note in Sauvignon Blancs is distinctly New Zealand wines but perhaps the Australian wine maker knows the way to get it in American wines?

Honig 2012 Napa Valley Sauvignon Blanc is a crisp little number with citrus and herbal tones. This medium-bodied wine is blended in the traditional Bordeaux manner with a little Semillon and Muscat. $12

Waterbrook 2012 Columbia Valley Sauvignon Blanc, a long time favorite winery with big production and excellent quality. This wine is 100% Sauvignon Blanc fermented in stainless steel for a wine that is all citrus and little herbalness to it. Around $12.


Affordable Chilean Wines with Empanadas

June 1st, 2014 by Mary Earl

Chile is that long, narrow country just to the left of Argentina. The Andes are to the east and the Pacific Ocean to the west and the vineyards are planted along an 800-mile stretch of valleys in the foothills.

The northern wine regions are hot and dry compared to the cooler, wetter regions in the south. As with all the world’s vineyards, rivers play an important role. The Maipo, Rapel and Maule Rivers are the major rivers that serve as temperature moderator.

Chile is home to both wine values and the upper crusty stuff. Like California, they have a long history with Vitis Vinifera grapes. Back in the 16th century, the Conquistadors planted vineyards to “the common black grape” otherwise called Pais or in California, the Mission grape. This thin skinned grape produces a thin bodied, rustic red. It is valued for its vigorous growth and ease of cultivation. A perfect jug wine grape.

The Phylloxera epidemic in France pretty much changed the direction of Chile’s wine industry. Many French enologists and viticulturalists made a new start in Chile. Isolated by the Andes and the Pacific Ocean, Chile to this day has never been invaded by the destructive root louse known as Phylloxera

Today, Cabernet Sauvignon vines are now the most widely planted red grape with almost 95,000 acres. Sauvignon Blanc is planted to almost 33,000 acres, Chardonnay 27,000 and Merlot to 26,000 acres. The forgotten Bordeaux grape, Carmenere, is now planted to 23,500 acres.

Chile’s Central Valley is divided into four main subregions: Maipo, Rapel, Maule and Curico. The Rapel region is further divided into the Colchagua and Cachapoal Valleys.

One of my favorite Chilean wines is Viña Cono Sur Colchagua Valley Reserve Cab that sells around $12. Another to look for is Veramonte Colchagua Valley Cab also around $12 or Los Boldos with 3 different Cabernets ranging from $10 to $14.

While exploring Chilean wines, a traditional Chilean dish to pair with those wines is Empanadas de Pino. Empanadas are like samosas, calzones or pasties, a savory stew wrapped in dough. There’s just something fabulous about a flavorful package for picnics, hiking or wine tastings!

Empanadas de Pino

The dough:

4 cups of all-purpose flour

1 tbsp of baking powder

1 tsp of salt

1 cup of vegetable shortening

1 cup of warm milk

 

In a food processor, pulse flour, baking powder and salt for a few seconds to combine. Add the vegetable shortening by spoonfuls. Pulse until the mixture resembles cornmeal. With the blade is running, add the warm milk. Process until the dough starts to come together in a ball. Transfer to a floured surface and knead for a few seconds and form it into a ball. Cover with plastic wrap and let it rest in a cool place for 30 minutes while you assemble

The filling:

1 lb of ground beef

3 medium-sized yellow onions, diced

2 or more cloves of garlic, minced

2 tsp sweet paprika

2 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp freshly ground black pepper

1 cup of beef broth

1 tbsp of all-purpose flour

1 1/2 tsp of kosher salt

1 tbsp of vegetable oil

3 hard boiled eggs, sliced

15 green olives, sliced

1/3 cup raisins

Heat some oil in a large skillet and cook the onions on medium high heat, stirring until translucent. Add the garlic and cook for a minute more. Add the ground beef and brown. Add the beef broth and simmer until most of the liquid has been absorbed. Sprinkle the flour over the beef and stir until thickened. Cool while you’re rolling out the dough.

Cut the dough in half and roll each half into fairly even logs. Cut six even pieces of dough in each log so you have 12. On a floured surface, roll each small ball of dough into a 6” in diameter disk. Fill the center with 2 spoonfuls of your cooled pino. Top with a slice of hard boiled egg, a few slices of olives and some raisins. Then fold in half so you have a half moon shape. Gently seal all the edges by folding the sides up and pressing gently.

Brush with an egg wash (an egg white mixed with a tablespoon of water). Place them on a baking sheet lined with parchment paper or lightly greased. Bake in the oven at 375 degrees for 20 minutes. Cool on a rack while resisting the urge to taste for a few minutes anyway.


Dr. Walter Clore Wine & Culinary Center Grand Opening

May 28th, 2014 by Mary Earl

The Walter Clore Wine and Culinary Center honors the Washington wine industry pioneers beginning with Dr. Walter Clore. Dr. Clore began his research work in 1937, studying vinifera grapes and their potential in Washington. His research, a cornerstone of the industry’s development, earned him official recognition from the Washington State Legislature as the Father of the Washington Wine Industry.

The Walter Clore Wine and Culinary Center is celebrating its Grand Opening on Friday, May 30, 2014 at 1pm. This event will have a special toast with Columbia Crest 2010 Walter Clore Private Reserve. To RSVP for the Grand Opening, please call 509-786-1000 or info@theclorecenter.org

The Tasting Room will showcase a rotating featured AVA of Washington wines, agricultural themed exhibits, and wine and culinary program anchored by a chef’s demonstration kitchen. Entry to the exhibits is free.

Chosen by lottery, the featured AVA for June is the Puget Sound Region. The Puget Sound AVA was established in 1995. There are 178 acres planted to 61% red and 39% white vinifera and hybrid grapes.

June’s featured wines from grapes grown in the Puget Sound AVA:

Bainbridge Island: Mueller Thurgau and Pinot Noir

Comforts of Whidbey Island: Sweet Donna Blend, High Tide

Hoodsport: Island Belle

Lopez Island: Siegerrebe and Madeleine Angevine

Maury Island: Pinot Noir

Perennial Vintners: Isletage and Raspberry Dessert Wine

Spoiled Dog: Rosé of Pinot Noir

Vashon Winery: Isletage, Pinot Noir

There are several student wines also available for tasting, the WSU Red Blend and Riesling; and the YVCC 2013 Study Skills Chardonnay, 2011 Dean’s List Lemberger, and NV Campus Blend Red

Visitors can enjoy a variety of wines for a tasting fee of $5.00. For more information,  www.theclorecenter.org


Let the Wine Touring Weekend Begin!

May 23rd, 2014 by Mary Earl

What to do this weekend? Tour a winery! North, south, east or west there are many wineries ready to welcome you and your friends with food, music and wonderful wines.

Go north to Bainbridge Island for a Memorial Weekend Charcuterie and Wine tasting. May 24 thru 26 the winemakers on Bainbridge Island serve up charcuterie (meat treats) to pair with their delightful wines.

All the wineries are open for tours and tasting from 12-5 pm. For more info or directions, visit Bainbridge Wineries

If you head south, stop by Mosquito Fleet Winery in Belfair.  On Saturday only, from noon until 5p.m., Winemaker Brian Petersen will have a special spring barrel tasting. Dr. Brian Petersen will pour tastes of upcoming vintages still aging in the barrel.

From the recently crushed 2013 vintage to other vintages still in barrel; this is a fantastic opportunity to compare wines as they develop. Taste the difference between American and French oak, light vs. heavy toast’s impact on a wine and the different yeasts used for a specific taste. The cost is $25 per person and includes a MFW wine glass and gourmet food bites. (They always have wonderful wines and delicious food.)

East of here is a plethora of wineries in charming Woodinville. Here’s a list of this weekend’s events. And a special shout out to Lou Facelli: Congratulations on 25 years!

And finallly, west of here are the eight Olympic Peninsula Wineries and two cideries. They will be open but there are no special events planned this weekend. Here’s a map and list of the places to visit.

Have a safe and happy weekend. Cheers!


Riesling with your Shrimp Catch

May 17th, 2014 by Mary Earl

shrimpGrilled Hood Canal shrimp and a chilled bottle of Riesling is just the ticket for these warm sunny days. And right on cue, a couple of emails received earlier this week highlighted the length that some aficionados go to for love of Riesling.

The first was a traveling tasting experience from Key West to New York City. Riesling enthusiast and NYC restaurateur Paul Grieco and German wine author and expert Stuart Pigott will spread the word and German Riesling with their wine bar on wheels, leading tastings for trade and media and hosting dinners along the way.

The other was a blog about the Summer of Riesling. The Summer of Riesling is a worldwide movement which encourages the consumption, discussion and enjoyment of Riesling.

Riesling is a noble grape that originated in Germany’s Rhine region. Riesling does well in cool climates. Germany has one of the world’s most northern vineyards and they’re pretty frosty to boot. Since the 15th century, they have staked their vineyards on Riesling because it can survive and thrive in cooler climates.

Extremely versatile, Riesling can be made dry, semi-sweet, sweet, dessert or sparkling. It’s rarely blended and when it does see oak, as is the case in the Alsace, the barrels are lined with centuries of tartrates that insulate the barrel.

Riesling is usually consumed young, when it’s a fruity and aromatic with aromas of green apples, peach, rose blossoms or minerals and crispness from the bracing acidity. In cool climates, the wines tend toward apple and peach notes with crisp acidity that’s balanced by the residual sugar. It develops citrus and peach notes in warmer climates. In Australia, you’ll find a lime note.

This naturally high acidity and prominent residual sugars make it a likely candidate for aging. With aging, Riesling takes on honeyed character, petrol aromas and an amber hue.

Two German wines to try are the Losen-Bockstanz 2012 Mosel Wittlicher Lay Riesling Kabinett, and the Rudi Wiest 2012 Mosel Riesling QBA. Both sell for just $11 and have the crisp acidity and mineral component that is the hallmark of German Rieslings.

Because of that broad range of acidity, flavors and sweetness or lack there of, there is, of course, a broad range of dishes that work so well with this wine. One dish that comes to mind this time of year is shrimp, Hood Canal Shrimp, sweet, succulent and slightly charred from the grill.

Here’s a favorite recipe an old chef friend made with Hood Canal shrimp. Make a marinade of grated lime peel with 1/4 cup lime juice, a teaspoon of sugar and a tablespoon of chopped ginger. Pour over shrimp in the shells and let it stand for an hour or two. Drain into a sauce pan and simmer for about 5 minutes

Preheat grill for direct grilling on medium-high. Skewer shrimp with two skewers an inch apart so the shrimp won’t twist when you flip them. Grill 3 to 4 minutes turning over once until shells are bright and shrimp turn opaque. Line a plate with lettuce and mint leaves. Top with grilled shrimp, chopped avocado and pink grapefruit segments. Sprinkle with cooled marinade.

Even though shrimping 2014 ends this week, there is still a n opportunity to get some at the Brinnon ShrimpFest 2014 which runs Saturday, May 24th, 10 to 6 pm and Sunday, May 25th, 10 to 4pm. Gate Fee: $4/day or $6 for two-day pass.  For more information: shrimpfest@hotmail.com or check out their facebook page.


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