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18th Annual Taste Washington This Weekend

The 18th annual Taste Washington features more TasteWaWineMonth_RedPlaid_300x165than 225 Washington wineries pouring Washington grown wines and more than 65 Northwest restaurants serving – if anything like last year – delectable bites. The Grand Tasting wraps up Washington Wine Month. It is both Saturday and Sunday afternoon at Century Link Event Center.

 

Getting through 225 wineries, each pouring at least two of their wines is an impossible task. One must be very choosy and do a lot of spitting in order to learn about new vintages, wineries and growers. And have a well thought out plan.

The best strategy is to headimages to the Taylor Shellfish Oyster Bar where there are hundreds of whites and a ton of oysters on the half shell. Tasting oysters and the many Washington whites available at the oyster bar is an excellent way to begin.

Next pop on down to the designated Vineyard Tasting Sections. This is an great way to learn about the growing end of the wine industry. The tastings here will feature growers pouring wines made from their grapes by wineries across the state, teaching you how important the vineyard’s place is in the winemaking process.

Then it’s on to the reds and delicious bites. Just to get your mouth watering, from the Purple Cafe’s Shrimp Salad Gougère, assorted artisinal cheeses from Cheeseland, Assagio’s Gnocchi with Wild Boar Ragu, Gorgonzola Meatballs from Cafe Veloce, Manhattan Seattle’s Lamb Belly Rillete, and Poquito’s Razor Clam Serviche although not with red wine. Perhaps with a rosé from Hamilton Cellars, Martinez & Martinez or Red Sky Winery.

The Alaska Airlines Chef’s Stage has local and national chefs cooking live on-site during the Grand Tasting. There’s Marco Canora of Hearth, Brodo and Fifty Paces in NYC’s East Village; Chef Peter Serrano of Muckleshoot Casino; Chef Steve Cain of El Gaucho  and Michael Kelley of Anheuser-Busch; Chef John Tesar of Knife in Dallas; Chef Gavin Stephenson of The Georgian at the Fairmont Olympic Hotel; and Josh Reynolds of Bluebird Microcreamery. It’s on the big screen too so you can catch it while tasting at nearby wineries.

Tickets and much more info is available at this link: http://tastewashington.org/2015-program/

Celebrating Washington Wine Month

The annual celebration of Washington’s $1 billion wine industryTasteWaWineMonth_RedPlaid_300x165 and the wines that put Washington on the world wine map is going on this month.  So, what’s to celebrate you ask?  Why do so many wine aficionados flock to wine country, producing $1.06 billion in revenue?

Well, for one we rank nationally as the 2nd largest premium wine producer in the United States with over 850 wineries, many who have taken home gold, silver and bronze medals nationally and internationally.

To date, we have thirteen American Viticultural Areas (AVAs), approved by the Alcohol & Tobacco Taxes & Trade Bureau.  AVAs are distinct areas where grapes are grown not necessarily where a winery is located.

The first Washington AVA, Yakima Valley, was created in 1983, followed swiftly by Columbia Valley and Walla Walla Valley in 1984. I say swiftly because it would be another eleven years before a fourth was named and that was, drum roll please … Puget Sound in 1995, which includes the entire Puget Sound area from the Canadian border to just south of Olympia.

In 2001, came the powerful Red Mountain. Columbia Gorge was named three years later and Horse Heaven Hills in 2005. The Wahluke Slope where some of the oldest vineyards are planted was singled out in 2006. Other small but significant AVAs recently named are Rattlesnake Hills, 2006; Snipes Mountain and  Lake Chelan 2009; Naches Heights, 2011 and Ancient Lakes in 2012.

There are over 40 different varietals produced.  The top white varietals are Riesling, Chardonnay, Pinot Gris or Grigio, Sauvignon Blanc, Gewurztraminer, Viognier, Semillon and Chenin Blanc, the grape that made Vouvray famous.

Leading red varietals are Cabernet, Merlot, Syrah, Cab Franc, Malbec, Pinot Noir, Sangiovese and Lemberger.

With over 50,000+ acres of wine grapes planted, Washington State produced almost 12.5 million cases of delicious wine in 2014 from the largest harvest so far – 227,000 tons of vinifera grapes.

This is a great time to take advantage of the many specials offered by retailer, wineries, and restaurants. And don’t forget, the culmination of Washington Wine Month is Taste Washington – happening over four days, March 26th – 29th, 2015.

This gourmet experience begins with a Red & White Party, where magnums of Washington wine will be served with an arm long list of appetizers.  An excursion to meet the producers at a new Taste Washington on the Farm and celebrate with The New Vintage Friday are a couple of other opportunities to taste the over 4,000 wines produced in Washington. Saturday and Sunday both have some interesting and Educational Seminars before the Grand Tasting. Tickets are available at tastewashington.org

Established 1995, the Puget Sound AVA has about 69 acres planted to vinifera grapes with about 45 wineries located within the greater Puget Sound region not all produce wines from this AVA. Only about a dozen actually produce wines from grapes grown in this AVA.

The Puget Sound AVA’s climate is a cooler maritime viticulture region.  Some of the wine grape varieties grown include Pinot Noir, Madeleine Angevine, Müller Thurgau, Siegerrebe, Chasselas, Island Belle and the only Melon de Bourgogne in Washington State. This grape is also known as Muscadet and is the perfect wine to pair with oysters.

One local winery, Mosquito Fleet, located in Belfair is celebrating their Grand Release Event this weekend. On Saturday, March 14th and Sunday the 15th from noon ‘til 6:00pm, you can enjoy delicious appetizers and tastes of their newly released 2012 vintage. You can taste fruit sourced from some of the finest vineyards in eastern Washington State for their Bordeaux and Rhone blends and also a Port from the traditional Touriga Nacional and Tinta Roriz grapes. Hope to see you there!

It’s a Red Wine & Chocolate Weekend!

This sweet weekend is a favorite of many Washington State Wineries – Valentine’s Day and a long weekend. And it’s a great weekend for the many Chocolatiers too!

Everyone knows red wine and chocolate are good for you. Dark choc heartchocolate contains healthy fats, mostly monounsaturated and saturated fat, with very little polyunsaturated fat. Dark chocolate also contains lots of polyphenols. When it comes to polyphenol antioxidants, cacao is up there with pomegranates, cranberries, blueberries and red wine. It’s a healthy weekend too!

On the Kitsap Peninsula, wineries on Bainbridge are open for touring this weekend. They have partnered with some of the region’s premier chocolatiers to offer you delectable tastes of chocolate to go with their wines. Regular tasting fees apply but there are no additional fees for chocolate tasting.

At Amelia Wynn try mini chocolate éclairs with their fabulous wines. Locally-made chocolate truffles infused with raspberry wine plus other savory bites will be featured at Bainbridge Vineyards. Eleven Winery has chocolate wine fudge from local maker Bon Bon, chocolate-covered wine grapes, and special samples from Chuao. Chocolatier Keith Jackson will be at Perennial Vintners passing out chocolates from Yukon Jackson’s Chocolates. Rolling Bay Winery will pair their reds with Fremont’s Theo Chocolate.

Yakima Valley is inviting wine and chocolate enthusiasts to its annual Red Wine & Chocolate event this weekend. As the oldest wine region in Washington State, wineries from Yakima, Zillah, Prosser and Red Mountain will be offering a weekend of divine decadence. Premier Pass holders experience a variety of specialty pairings, library tastings, and tours not available to the public. Here are a few that sounded absolutely wonderful:

Antolin Winery will have chocolate cups and wine to taste from and eat. An idea that Reidel has thought of yet!

Gilbert Cellars: Local patisserie Crème will be preparing three special wine-inspired chocolate temptations to pair with three of our favorite reds.

Horizon’s Edge Winery will be releasing a new Devil’s Canyon red blend and finally, after many of you have been patiently waiting for, our new Raspberry Riesling.

 

Kana Winery will be featuring decadent delights paired with our award winning red wines.

Knight Hill Winery: We are offering mole and small Tamales in the Tasting Room with Tamales to purchase and take away!

Lookout Point Winery will have a Chocolate Fountain with fresh fruits as well as handmade Truffles, Mini Macaroons, and savory Pear & Brie Tartlets. Our weekend flight includes five of our award winning vintages that include three Malbecs, a Grenache, and our Tableau blend.

Maison de Padgett Winery has their traditional chocolate fountain to enjoy. A newly released Unzipped Sangiovese and limited McHargue Malbec Port are on tap.

Paradisos del Sol Winery is offering a nine-course winemaker’s dinner for 2015 Red Wine & Chocolate. Nothing elaborate, just nine tiny bites of food — five include chocolate, four savory, two sweet — to pair with nine wines. Sip, Bite, Sip, Sip!

Portteus Winery will featuring Chef Greg Masset’s famous fudge brownies alongside an extensive lineup of knockout reds such as Cabernet Franc, Petit Verdot, Sangiovese, Tempranillo and Zinfandel. YUM!

Reflection Vineyards will showcase the 2012 release of Reserve Cabernet as well as Cabernet Sauvignon, Malbec, Merlot and Melange, and a Bordeaux blend. To pair with the wines, Allison’s famous Kahlua Espresso Brownies.

Severino Cellars family recipe of Dark Chocolate Fudge will be available for sampling with the newly released 2011 Cabernet Sauvignon, Red and 2010 Merlot.

Tanjuli Winery’s 2013 Estate Orange Muscat will compliment the array of domestic and imported chocolate treats. Don’t miss this rare treat.

Treveri Sparkling Cellars will have some beautifully handcrafted truffles to taste with their wide array of sparkling wines.

Two Mountain Winery: Don’t miss this hot spot! Be the first to taste the limited production 2011 Touriga National Port paired with Port infused brownies!

Wineglass Cellars has a Decadent Double Dark Chocolate Brownie made by Imogene’s of Yakima which will pair deliciously with the 2004 Port.

You can also go west for a Red Wine and Chocolate Tour of the Olympic Peninsula wineries and cideries. They will pair new releases and decadent chocolate delights. Enjoy a tour through the scenic towns of Chimacum, Nordland, Port Townsend, Sequim and Port Angeles where nine artisan wineries including Camaraderie Cellars, Eaglemount Wine & Cider, FairWinds Winery, Finnriver Farm & Cidery, Harbinger Winery, Lullaby Winery, Marrowstone Vineyards, Olympic Cellars, and Wind Rose Cellars will welcome you.

Your ticket gets you a special commemorative wine glass, complimentary wine tasting and chocolate samples at nine OPW Wineries. Tickets are available online. Any remaining tickets will be sold for $30 at participating wineries during the Red Wine and Chocolate Tour. Visit www.olympicpeninsulawineries.org for further information.

Next month is the Taste Washington, the nation’s largest single-region wine and food event. Taste Washington brings together over 225 wineries, 70 restaurants and 60 culinary exhibitors from across the region for the ultimate four-day experience.

Taste Washington will celebrate its 18th year, March 26-29, 2015. Mark your calendar!

Valentine’s Dinner – Beer or Wine?

A white-clothed table set with gleaming china and the crystal shining in the candle light; all that’s left is to cue some romantic music and cook up something wonderful.

With Valentine’s Day just around the corner, what better way to show your sweetie your love and appreciation than a multicourse meal with thoughtful pairings? Valentine’s Day falls on a Saturday this year; so if you haven’t already made those reservations, this could be the answer.

A romantic repast should always start with the sound of a cork popping on a bottle of bubbly. Pour two flutes, make a toast and let the fun begin.

What better way to celebrate Valentine’s Day than with chocolate? One memorable Valentine’s Day, we hosted a wonderful chococentric dinner.  Each course had some chocolate somewhere in the recipe. Each course was paired with beer, but what we have below is my thoughts for a wine match. And so here you have it: a he-said-she-said kind of romantic dinner.boillet

THE APPETIZER COURSE
Ancho-spiced Cocoa Meatballs
Chocolate Malt Pretzels with Apricot Mustard
Beer: Sam Adams Chocolate Bock and Lindeman’s Kriek
Wine: from Ste. Michelle Sparkling Rosé Brut and from France, Bouilloit Cremant Rosé.

Both wines are non-vintage and both are fermented in the traditional manner, both are made with red grapes — Pinot Noir — and one has 7% of Pinot Noir’s obscure cousin Pinot Meunier. The latter grape is rarely seen outside of France. All the best houses in Champagne make their top rosés this way. Both are sophisticated sparkling rosés, with essences of berries in the nose and on the palate. Both are dry and full bodied and under $15.

THE FISH COURSE
Lobster, Shrimp & White Chocolate Ravioli
Beer: Hair of the Dog Cherry Adam From The Wood
Wine: That was a nice pairing, however, an Argyle Brut Rosé would cream the opposition.

THE MEAT COURSE
Flank Steak with a Chocolate Coffee Butter Sauce
Beer: Kona Pipeline Porter – This was a great match, really aligned well. and the thick rich body was a perfect pair with the steak.
Wine:  However, a Washington Syrah say, from Sparkman Cellars, would be spectacular match to this easy, unusual and delicious course. Sparkman Cellars 2012 Ruckus Syrah is loaded with the delicious Red Mountain Syrah that is co-fermented in the traditional manner of Rhone with a bit of Viognier. The flavors of white pepper, dark chocolate, Chinese five spice, and black fruits would align beautifully with this dish.

THE SALAD COURSE
Pear Salad with Vanilla Vinaigrette & Chocolate Nibs and Rodenbach Grand Cru Dressingroden
Beer: Rodenbach Grand Cru is a blend of 1/3 young beer and 2/3 aged 2 years in large oak vats. The oak matured beer contributes to its complexity and intensity. The finish is worthy of a great wine.
Wine: Even staying with the beer salad dressing on the salad, another Crémant, this time from the Alsace, would be my choice. Trimbach Pinot Blanc would be perfect with this dish. Maison Trimbach began in 1626 when Jean Trimbach settled in Riquewihr, France, and established the family wine trade. He was appointed Gourmet of Hunawihr, a prestigious position designed to protect the quality of wine exports. 98% of Alsatian wines are white. This one is a gorgeous pale gold, elegant with minerals, white flowers and citrus flavors and aromas.

THE DESSERT COURSE
Chocolate Torte drizzled with Sam Adams Triple Bock Reduction
Beer: Samichlaus, which means “Santa Claus” in Swiss German, is brewed on December 6th. This beer was once the world’s strongest beer and aging it enhanced its complexities.
Wine: Banfi Rosa Regale Brachetto d’Acqui is another unusual grape with intense raspberry aromas and flavors and low alcohol. A unique red semi-sparkling wine with aromatics of rose petals and raspberries, Rosa Regale is one vivacious and festive wine. Few wines truly pair this well with chocolate. The Brachetto d’Acqui (bra ketto da kee) is a red Italian grape that is classified as a Denominazione di Origine Controllata e Garantita (controlled designation of origin guaranteed). It is produced in the Piedmont wine region near the province of Asti. Try it, you’ll love it!

Wishing you the happiest Valentine’s Day. The recipes for any or all of these dishes can be had by simply emailing your desires to Cheerstoyoukitsap@gmail.com.

Wine Tastings this Weekend

There are two wine tasting this weekend on the Kitsap Peninsula.  The Port Gamble General Store is having a wine tasting this Saturday Unknown-1from 4 – 6pm with one of my favorite importers – Small Vineyard Imports. You can taste two whites and three reds and listen to these very knowledgeable guys talk about their wines.  The General Store is also having a holiday sale starting Saturday with 30% off holiday ornaments and other decor.

Eleven Winery is having a 1 day sale on their Angelica today. This port-like wine will be $11 today only.  Great with strong blue-veined cheeses. And on Sunday, from 1 – 5 pm, there’ll be wine and music at the winery, 7671 NE Day Road, Bainbridge Island.

Washington Wine Harvest 2014

Washington wine makers are up to their ears in grapes right now.  grapes in a tubWith all those hot summer days we had, some vineyard sites and grape varieties are running ahead of the usual schedule.  Many Washington vineyards began harvesting at the end of August in what is expected to be yet another record-breaking wine grape harvest,

Crop estimates put this year’s wine grapes at more than 230,000 tons, according to the Washington Association of Wine Grape Growers. Last year, Washington farmers picked 210,000 tons of wine grapes. In 2012, the harvest was 188,000 tons.

What’s turning into the second bumper crop in a row has led to flurries of activities in Washington’s wineries. It’s a logistical scramble for many of the state’s wineries; handling all of this bounty takes preparation.

The reason for this is there are only so many wine holding vessels that can fit into the state’s smaller wineries. In those wineries are the barrels, tanks, fermenters and all the other accoutrements for the winemaker. In order to make room for the harvest, everything is shifted into the next phase. Barrels are emptied into bottles, tanks into barrels and fermenters into tanks.

Once that is accomplished, wineries have room for the next gondola of grapes being harvested and tons of tubs ready for delivery.

Most vineyards are machine harvested. Sturdier red grapes and Riesling tend to work better with machine harvest because the clusters hold together. It takes a crew of two to three people an hour to pick an acre with a harvester. White grapes are usually harvested late at night or early in the mornings when it is still cool and the more resilient red grapes during the day.

Some winemakers prefer hand-picked grapes which is more costly. Using a knife to cut the stem of each cluster, it would take 12 to 18 pickers to harvest an acre of grapes in that hour. But the bulk of Washington’s wine crop is picked by machine because of a shortage of pickers.

As the weather cools, grapes mature more slowly, giving them more “hang time,” this allows winemakers to make room in the fermenters. This works well as long as it doesn’t rain. Depending on when the rains come, harvesting and fermenting will likely continue through the end of October.

You can Catch the Crush in Yakima Valley on October 11th and 12th.  This well-known event celebrates the harvest with wine tastings and releases, grape stomps, crush activities, tours, hors d’oeuvres and live music. Forty-two wineries are each holding harvest parties during the weekend. Premier passes are available online for $30. wineyakimavalley.org

When you go to wine country this time of year, here’s a primer so you understand what the heck they’re talking about.

Crush – a whirlwind season of activity in the wineries at harvest time.

Barrel – made of oak and holds 60 – 100 gallons

Bottle shock – after bottling, the dumb condition of the wine from the filtering and bottling machines.

Botrytis Cinerea – beneficial mold that forms on the skins of ripe grapes that eventually concentrates sugars and flavors.

Brix – a measurement of the sugars; winemakers measure at harvest to determine maturity.

Cap – the “crust” that forms on the top of the fermenting wine.

Cuvaison – juice and skins are fermented longer for color and additional tannins.

Cuvee – a blend of different grapes or different harvests or different vineyards.

Estate Grown – must be within 50 miles of the winery.

Fermenter – great big plastic tubs that hold a lot of crushed grapes that ferment away.

Fining – filters stuff out of the wine before bottling.

Must – freshly pressed juice that has skins, seeds, and stems.

Ph – the acids in a wine. In the life of a grape, it’s very high at the start and lowers as the sugars grow.

Press – a wooden barrel shaped vat with a funnel like bottom where the must is pressed and the juice is then pumped into the fermenters.

Punch down – During fermentation, winemakers will punch down the cap twice a day to give the wine more color and flavor

Sur –lie – Tricky practice of leaving the spent yeast cells in the fermenter. Gives the wine another dimension.

Topping – Oak barrels allow a wine to evaporate, concentrating the flavors. Air, however, is detrimental to wine so barrels are topped up to eliminate the air in a barrel.

Verjus – high acid wine made from unripe grapes, usually used in cooking.

Wine thief – a long tube used to extract wine from the barrels.

Kitsap Wine Festival is Tomorrow

Tickets are still available for the sixth annual Kitsap Wine Festival at Harborside Fountain Park.  This is a great afternoon event with plenty of sunshine, breezes off the water and catching up with friends. Proceeds go to the Harrison Hospital Foundation. You can purchase online at brownpapertickets.com

This year’s wineries are Chandler Reach, Convergent Zone, Davenport, Elegante, Kana, Laurelhurst, Long Road, Madsen, Maryhill, Mosquito Fleet  NVH, Page Cellars, Stina’s Cellar, Stottle, Terra Blanca, and Waterbrook.

The place to go for the seafood bites is the popular Summer Sipper Bar where guests can sample Rieslings, rosés and sparkling wines side-by-side from many of the participating wineries.

My favorite past time at events like this is to find the perfect wine for the delicious savories served up by Anthony’s, Bay Street Bistro, Boatshed, Bremerton Bar and Grill, CJ’s Evergreen Catering, Gold Mountain, Kitsap Conference Center, Minder Meats and Toro Lounge.

So slather on the sunscreen and pop on down to the Harborside Fountain Park tomorrow at 2:00p.m. Hope to see you there!

 

 

 

Wine Touring on Bainbridge Island

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.

Wrapping up Dungeness Crab

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!

Affordable Chilean Wines with Empanadas

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.