Category Archives: Washington Wines

Another Gift Idea for the Wine Lover

Taste Washington
March 28-31, 2019 

Taste Washington is a Washington wine celebration! It’s a food and wine lovers’ wonderland! And tickets are on sale making this a fabulous stocking stuffer.

With more than 235 wineries, 65 restaurants and some of the nation’s most-talented chefs, this is the ultimate tasting. Get ready to drink and eat to your heart’s content.

Thursday, March 28
For one night only, this exclusive experience takes you ‘into the cellars’ of Washington’s premier winemakers to taste the best of the best. This is the only event at Taste Washington where you will you find Washington winemakers’ most-coveted bottles.

Friday, March 29
Home to everything from shellfish farms to fruit orchards, it’s no surprise Seattle has one of the most unique and exceptional farm-to-table dining scenes in the country. Taste Washington On the Farm invites you to come around the table with farmers, winemakers and chefs to celebrate the hands and land behind Washington’s food and wine. You’ll have the chance to get outside and tour a local farm, then enjoy a sensational lunch paired with some of the best Washington wines alongside the chefs and winemakers who craft them.

Saturday & Sunday, March 30-31
CenturyLink Field Event Center
A truly ‘grand’ experience, this two-day event is overflowing with Washington’s culinary riches. With delicious samples from over 235 Washington wineries and bites from over 65 local restaurants, there a lot of good things to taste here.
Whether you’re a seasoned wine and food connoisseur or simply a fan of eating and drinking great things, there’s something to satisfy every taste bud at this event. Thank goodness there’s two days to discover many good wines and foods.
Wishing you a very Happy Holiday!

Washingon’s Big Fruit Harvest

It’s been a bountiful harvest on the Kitsap Peninsula. Everywhere there are apple, pear and plum trees are bearing tons of fruit. In my yard, the three apple trees, Italian plum and two walnut trees are keeping me pretty busy. The race began in earnest the end of August, picking blackberries before the heat of the day.

Next on the to do list were apples. I froze them, thawed them and then pressed them for some of the sweetest cider I’ve ever tasted. Then I fermented 5 gallons of cider, baked couple of apple cakes, cooked up a dozen jars of apple sauce and when I ran out of jars, sliced over 30 pounds of apples and dried them. It’s a great snack, especially when accompanied with a thin slice of cheddar and a glass of Riesling.

The plums were plentiful too. They accompanied me to every meeting I went to. Out of town guests were sent packing with a bag of plums and apples. Plum tarts, plum wine and jars of spicy plum sauce now occupy my kitchen. I will trade a plum tart for a bottle of wine.

In my spare time, I helped out with crush at a few Bainbridge Island wineries. At Perennial Vintners last month, bottling was the order of the day. Because that’s what you have to do in a small winery to make room for the coming harvest. There is only so much room for a limited amount of tanks.

And this time of year, tanks are needed. Whites are bottled and reds go into barrels. At Perennial, the wine was pumped from the tanks into a smaller container about the size of an aquarium with six spigots. Next, bottles were gassed and then filled, corked and labeled by a crew of volunteers under the direction of owner/winemaker Mike Lempriere. He’ll be harvesting Müller -Thurgau from the Puget Sound AVA soon.

At Eleven Winery, owner/winemaker Matt Albee crushed Elephant Mountain Syrah and Viognier in mid-September and then Tempranillo. This week, the Lemberger is scheduled to arrive. Wine grapes arrive in big tubs called lugs. The lugs are so full of grapes, they’re moved around with a fork lift.

Albee had devised a system to tilt the tub with the fork lift so one volunteer can rake the grapes onto the moving conveyor line where two volunteers remove leaves, bugs and dried grapes. As the grape bunches reach the top of the conveyor, they fall into the crusher/destemmer. Stems fall into one lug and crushed berries fall into another.

When crushing is finished, the lugs are moved into the winery, treated with SO2 and covered with a cloth sheet to allow the sulfites to do their job of killing wild yeasts before off-gassing for 24 hours. After that, the yeast culture is added and voila! Fermentation begins.

Belfair’s Mosquito Fleet Winery has a similar setup however, their sorting tables are manned by at least a dozen enthusiastic volunteers who pick out the dried berries, leaves and other debris that are not Petite Verdot and Malbec grapes. It’s a convivial event with owners Brian and Jacquie Petersen and Scott and Jacy Griffin; lunch and, of course, tastes of award winning wines. Small wineries welcome and take very good care of their volunteers.

With anticipation and apprehension, winemakers keep tabs on their vines and weather at harvest time. It’s the age old winemaker question, when should picking begin? The answer, my wine friends, is blowing in the wind and different for each grape variety. Some are early ripeners, like Syrah and some are late ripeners, like Cabernet.

At an estimated 268,000 tons, the 2018 harvest in Washington is likely to be bigger than last year but not as big as 2016. That year holds the record for grape harvest at 270,000 tons. In contrast, Oregon’s harvest is estimated around 85,000 tons, on par with their 2015 record crop. And in British Columbia, harvest was at an all-time high of 32,700 tons.

A staggering two-thirds of Washington’s grape harvest is handled by Ste. Michelle Wine Estates, which includes brands such as Columbia Crest, North Star, Intrinsic, Col Solare, Seven Falls, 14 Hands, and, of course, Ste. Michelle.

Much of the growth is due to 58,200 acres of new vineyards that have matured. Most of these plantings are in established AVAs. But hold on to your hat – five new AVAs are on the docket. Applications for Goose Gap, Royal Slope, The Burn, White Bluffs and Candy Mountains have been filed.

It’s a busy time of year in but somehow the Yakima Valley wineries manage to harvest, crush and celebrate. They invite you to celebrate their bountiful harvest during the  Annual Catch the Crush on October 13th and 14th. Each winery offers its own celebratory activities such as grape stomps, crush activities, tours, free-run juice, hors d’oeuvres, live music, and of course, wine tasting.

If you purchase a Catch the Crush Premier Pass, you’ll enjoy exclusive food pairings, library tastings and tours. Wineries ask you to bring your own glass, photo ID and designated driver for this annual wine adventure. Cheers!

Producers to Savor during Harvest 2018

Bottling has been the major activity in many wineries these past few months, an annual pre-harvest must. Preparation for bottling or crushing usually takes more time than the actual bottling or crushing. It all has to do with keeping everything — vessels, hands, filters, bottles, corks and hoses — that comes in contact with the wine clean.

California’s harvest began two weeks ago with sparkling wine producers who always pick early for slightly under-ripe grapes. in 2017, over 4,000 wineries crushed 4 million tons of wine grapes. Oregon has also had several banner years. Its 474 wineries had 84,949 tons of Pinot Noir, Chardonnay and other grapes to ferment, rack, age and bottle.

Washington state’s wine grape harvest is shaping up to be bigger than 2016’s record-breaking harvest of 270,000 tons. More than 940 wineries harvested 227,000 tons in 2017.

A ton of wine will typically produce 768 bottles of wine. And, 270,000 tons equals almost 5 million bottles of Washington wine. An average American drinks 18 bottles a year. Fortunately, American wines are enjoyed by our friends Downunder, in Europe, Japan, China and Canada to name a few countries.

Here are some wines, in no particular order, recently tasted. Going through my notes, I’ve picked out wines that I found particularly delightful. Some are still available, others you’ll just have to get the newer vintage.

Beaucastel Chateau Neuf du Pape 2004 was on the bottom of the cellar and was out of sight for 10 years. It needed to be drunk now, I thought. But when I pulled the cork, aromas of cinnamon and Asian spices filled the air. And it was a gorgeous ruby color without a touch of orange. A beautiful wine with a lamb chop.

And another from the cellar, Roberto Voerzio Vigna Serra 1990, vino da tavola della Lange, da una Nebbiolo e Barbera. The Nebbiolo Barbera blend was earthy and plummy with wonderful aromas. The critics say he makes age-worthy Barolos. This wine was beautiful at 18 years old.

Luigi Righetti 1990 Capiteldella Roari Amarone della Valpolicella Classico is produced from Corvina, Molinara, and Rondinella. After harvest, the grapes are dried on wooden racks for five months before they are pressed and then aged in oak barrels. On the back label, I was informed that in 1990, Righetti produced 28,000 bottles of this Amarone. I thoroughly enjoyed No. 24081 with friends.

Child’s Play Columbia Valley 2015 Zinfandel was made by Tendril Wine Cellars owner and winemaker Tony Rynders. This had a fantastic balance. Not a huge, jammy, high-alcohol type Zin but more in the early California style of a claret. The fruit and acidity balances the 14.2 percent ABV.

Cairdeas Winery Diffraction 2016 Yakima Valley is a blend of 37 percent Syrah, 20 percent Grenache, and 17 percent Petite Sirah. The remainder is other traditional Rhone grapes: Mourvedre, Cinsault and Carignan. This one had earthy, chocolate, spice and plum aromas and flavors with Asian spices on a long finish.

The Chehalem Willamette Valley Three Vineyard 2016 Pinot Gris also has fantastic balance. This certified sustainable winery in Newberg produced this wine in the French style, meaning it is not fruit-forward like a Pinot Grigio but rich with peach, lemon peel and spice. Like a Pinot Gris from Alsace, this wine is in a bottle similar to Riesling.

Another great find this year was a bottle of Greystone 2014 California Petite Sirah.  This wine caught my attention when I read Greystone and Petite Sirah. The back label said “cellared and bottled by Greystone Cellars.” Notice it didn’t say “produced by.” Only cellared and bottled. My guess is a negotiator bought some juice, made the wine and Greystone Cellars took it from there.

Greystone is this massive building built by a businessman to house the Christian Brothers winery and to store wines from other wineries. When it was built in 1889, it was the largest stone winery in the world. Its cavernous tunnels held 3 million gallons of aging wine. Today, the building houses the Culinary Institute of America, which owns the building and the name.

Joe to go Oregon Rosé wine is made in Oregon and is really good wine. Back label states that it’s Oregon Grapes, fermented in stainless steel, produced and packed (in a can) by Wine by Joe, Napa, California.

Vinted and canned by Canned Oregon is a non-vintage Oregon Pink Rosé Bubbles that bursts with red berries, apples and a bit of spritz to make it refreshing. This is the ticket at the beach or after the long hike up the mountain.

Canned Oregon hails from Dayton, Oregon, the heart of the Yamhill Carlton AVA. In this AVA are such heavyweights as Ken Wright Cellars, Lemelson Vineyards, Carlton Cellars, Soter Vineyards, Elk Cove Vineyards and Tendril Wine Cellars.

12th Annual Columbia Winery Charity Run & Walk

A recent email about the Columbia Winery Charity Walk & Run caused a series of flashbacks in my thirty something years in the wine industry.

Did you know Columbia Winery was originally founded by a group of garagists, over half were University of Washington professors? In 1962, the group formed the Associated Vintners and made wines that caught the attention of Leon Adams and Andre Tchelitscheff.

Did you know Columbia Winery hired one of only 11 worldwide Masters of Wine as head winemaker? In 1979, David Lake took Columbia Winery where no other Washington winery had gone: producing the first series of vineyard designated wines and the first Washington Pinot Gris, Syrah and Cabernet Franc wines.

Did you know that Columbia Winery’s Woodinville facility was built in the 1980s for the now defunct Haviland Winery? It was loosely designed with California’s Beringer Winery in mind. Haviland won the first platinum medal for Washington. Platinum medals were awarded to the best wine from a taste off of gold medal winners from competitive tastings.

Did you know Columbia Winery was a stop on the Spirit of Washington dinner train? In the summer of 2007, the train was forced to stop the Woodinville run when the owners of the Woodinville Track Subdivision, BNSF Railway, wouldn’t extend their track contract.

But enough Columbia Winery history! Here’s what they’re up to this Saturday:

The 12th annual Columbia Winery Charity Walk & Run is a 10k, 5k run/walk and kids’ dash designed to support uncompensated care at Seattle Children’s Hospital. In 2017, Children’s provided $120 million in care to families in need.

Columbia Winery’s tasting room will also be open to visitors during and after the race. Run participants can receive 25% off their purchase or take advantage of a discounted tasting flight.

Where: Columbia Winery’s historic tasting room at 14030 NE 145th Street in Woodinville, WA

When: August 18th  The road closes at 8:30am into the area.

To register or if you’d rather just give:

click here or visit www.columbiawinery.com

ChardoYay! or ChardoNay?

Chardonnay was the very height of fashion in the ’80s and ’90s. It’s still the queen of whites especially when Hood Canal crab season rolls around.

A green skinned grape, Chardonnay is a low maintenance vine that adapts to a variety of climates resulting in fairly high yields worldwide. Those high yields translate into millions of bottles of many different styles. The price of Chardonnay? Anywhere from $4.99 to a pinky-up Corton Charlemagne for upwards of $300.

However, there are still some people that haven’t tried it in 20 years. Tough to understand when you consider the many diverse styles produced worldwide. You just have to know the style you prefer and host a blind tasting.

The grape is a winemaker’s playground when it comes to fermentation and aging. Whether fermented in stainless, barrel or concrete vats, each produces a distinct style. Chardonnay can be aggressively oaked or a big, buttery bomb from malolactic fermentation. It could be fermented in a stainless steel tank for a crisp, clean white wine that pairs well with a sharp cheddar and apple slices.

Having a clear mission, a blind wine tasting was organized with wine lovers, oaky Chardonnay lovers and me. At the top of the oaky Chardonnay loving list is my wine buddy, Brynn Grimley who started this column and blog several years ago with a little help from her wine buddy – me.

Brynn loves Chardonnay, the oakier the better. I, however, am not a fan of oaky Chardonnay. She’s evolved. I think you’ll find our notes amusing no matter what we profess.

Ground rules: You don’t have to like it. You can pour it out but you have to try it and render an opinion whether it’s a simple thumbs up or down or something more effusive. Your favorite wine may be the one that others don’t like, that doesn’t make them right and you wrong. Each taster is poured an ounce or so and can revisit their favorite(s) after tasting all six.

The wines were tasted older vintage to newer vintage. Everyone had the same style glass, so no variations there. Below are my translated notes, the Big Reveal follows.

1) Very deep gold, delicate aromas and faded fruit (definitely a wine with age). Lovely bit of spice on the finish. One taster declared it was the best Chard ever. Many liked it.

2) Gold, muted aromas, subdued fruit, took much swirling to open up then aromas of caramel and some butterscotch on the palate. After more swirling, less caramel and more spice on the palate.

3) Light gold color. A better balanced wine with aromas of spice that follow through on the palate. Crème brulee flavors, good depth and a lighter gold, hints at a newer vintage. My fav so far.

4) Light straw color, no detectable oak, more peach, pear and ginger spice. Beautiful complexity with layers of acidity, minerals, flowers and spice. Very impressive!

5) Aromas of tropical fruits, with layers of minerals, crème brulee, stone fruits. My fav so far – charming from the start with balance and complexity.

6) Light straw color. Mineral and bready with pear and lime zest in the back ground. Mouthwatering, straight forward, and easy to quaff.

The Big Reveal

1)     Chateau Ste Michelle 1989 Columbia Valley Cold Creek Vineyards Chardonnay 13.7%

Winemaker’s notes: “This vineyard ripens relatively early and exhibits intense flavors of melons and apples. Enhanced …. with barrel fermentation, malolactic fermentation and aging in French oak to add complexity.

2)     Gallo Family 2012 Russian River Valley Chardonnay 14.2%

The name produced a Whaat! This generation of Gallos has a different winemaking program that their Italian heritage grandparents Ernest and Julio, who launched some 80 years ago.

3)     Shafer Vineyards 2005 Napa Carneros Red Shoulder Ranch Chardonnay 14.8%

Shafer has been cultivating this sustainable vineyard since the late 80s. Carneros covers the southern portion of the Napa and Sonoma AVAs, where the gently rolling hills are cooled by breezes from San Pablo Bay. This 13-year-old was barrel fermented and aged in oak.

4)     Chehalem 2016 Willamette Valley INOX unoaked Chardonnay 13.2%

“The winter was warm, budbreak was early and 2016 never looked back – bloom, veraison and harvest were all early records.” Out of Newberg, this estate grown wine is Salmon safe and certified sustainable. Fermented in stainless steel tanks with native yeasts and aged 8 months in tank.

5)     J. Lohr 2016 Riverstone Arroyo Seco Monterey Chardonnay 13.5%

Winemaker Kristen Barnhisel makes this Chardonnay from the “sustainably farmed, cool, windy Arroyo Seco vineyard in Monterey County. Malolactic barrel fermentation with sur lie ageing…” and the price made this my favorite, so far.

6)     Tendril Wines 2017 Child’s Play Willamette Valley Pinot Chardonnay 13.5%

Produced by Tony Rynders, an acclaimed winemaker with a master’s degree in Enology and Viticulture and a world of experience in Napa, Italy, Australia and now Oregon.

In the 60s and 70s, some California winemakers labeled their wine Pinot Chardonnay because they thought it was another Pinot mutation like Noir, Grigio, Meunier, and Blanc. At first, I thought Rynders was being quaint. But after I read his label, I discovered this wine is 70% Chardonnay and 30% Pinot Noir. Just like they do in Champagne only this one doesn’t have the bubbles. This is so worth slipping it into your next blind tasting.

Brynn:

Being an oak lover, my two favorites were the Shafer and the J. Lohr. The Chateau Ste. Michelle was too old. I bet it was a fantastic wine in its prime but, to me, it was over the hill. The stainless Chards were not my style, which is too bad because despite being an oak lover, I do love a crisp Chardonnay.

While I enjoyed the Shafer best, I was really hoping for a Chardonnay that blended all the styles in one bottle, hints of the warmth that oak imparts as well as the minerality and the crispness of apple and pear.

After some years of experience, the oak lover and the not-so-much-oak wine lover liked the same wines the best.

Where to Begin with so Many Wines?

I find the infinite variety of wine, beer, and spirits to be both overwhelming and an adventure. As I was taught while training for sprint distance marathons, the hardest part is getting started.

Take Taste Washington marathon for instance. When faced with the delightful dilemma of a roomful of wine, where do you begin? Are you the adventurous type? The loyal kind? Or the frugal approach?

At Taste Washington this year, there were over 200 wineries, each pouring three or four wines with the opportunity to taste approximately 700 wines if you attended both days. This does not cover the vineyard designated areas that were pouring a dozen or so wines. Or the wines at the Red and White event, Taste on the Farm or the seminars.

Taste Washington is overwhelming but an adventure I look forwards to each year. While pausing at a table to set down my wine glass and a small plate of Assagio’s bolognaise (so good) for a free hand to make notes, I shared a table with older couple. We chatted about which wines were our favorites and where to go next. They had gone to the big names, Betz, Mark Ryan and Long Shadows.

I talked with a friend of a friend after the event and he had pretty much followed the path of tried and true 90+ point wines. He also whined about too many unrated wines and he wasn’t willing to spend valuable tasting time researching so he stuck with the ones he knew.

There was a time that I’d head for the most expensive, the 90+ pointers and make that the plan. But that evolved to wineries that I read about but had never tried. This year, the plan progressed to wineries that were fermenting unusual grape varieties.

Choices included traditional Italian varieties such as Barbera, Nebbiolo, Primitivo, Sangiovese, and Dolcetto. French varieties were well represented by Auxerois, Carmenere, Chenin Blanc, Grenache, Grenache Blanc, Lemberger, Mourvedre, Picpoul, Roussanne, Petite Verdot, and Petit Syrah.

German grapes that do well in the Puget Sound AVA were represented with the scarce Siegerrebe and Madeleine Angevine. Even more scarce are Albarino and Tempranillo, a white and a red that epitomize Spain. Scarcer still, Grüner Veltliner (Austria), Tannat (Uruguay) and a handful of Vermouths (Germany, Italy, France). There was a lot to taste, so where to start?

Custom frequently requires one should begin with a sparkling wine. And so I did. Karma Vineyards was pouring their Blanc de Noir, Blanc de Blanc and Pink sparkling wines. These were classically made – dry, crisp and really paired well with Blue C Sushi’s seared salmon bite with crème fraiche and the cider poached tuna salad with chickpea mayo from Capitol Cider.

The Barbera grape is from the Piedmonte region of Italy so that was an easy choice for me. Maryhill, MonteScarlatto and Cascade Cliffs were particular standouts. Cascade Cliffs and Maryhill are located along the Columbia River in the Columbia Gorge AVA which is dubbed “A world of wine in 40 miles.”

Cascade Cliffs has been making Barbera for a couple of decades and this 2016 was classic with the big black fruits and the high acidity the Barbera grape is prized for.

Cascade Cliffs has been making other Italian varieties, like a Tuscan Red that is a fabulous blend of Cab, Merlot and Sangiovese. They also make a Nebbiolo of Barolo and Barbaresco fame. Seattle’s Upsidedown Wine had a delicious Nebbiolo Rosé that would be great some hot summer day.

Maryhill as Winery of the Year for a number of years, made this 2015 with 18 months of barrel aging in 40% new French oak. It’s a mouthful yet smooth. My favorite pairing with Barbera is fresh sliced tomatoes splashed with balsamic and olive oil, fresh ground pepper, basil and a crusty, rustic bread.

The MonteScarlatto Vineyard at Red Mountain is a fairly new vineyard of 10 acres planted to Cabernet Sauvignon, Cabernet Franc, Barbera, Merlot, Malbec and Petite Verdot. They were pouring the 2013 Barbera which my Tasting Partner raved about.

Located in Woodinville, Martedi Winery also produces wine in the Italian tradition with a Sangiovese Rosé, a great spring and summer wine. They also have a Sangiovese and a great Nebbiolo.

Claar Cellars 2013 Sangiovese – the grape that made Chianti famous – was really nice, perfectly balanced strawberry and herb flavors. It spent 12 months on oak which probably accounts for the smoothness of the wine.

Vines from the original Ciel du Cheval Vineyard on Red Mountain were planted in the 1970s. Another 80 acres was planted twenty years later. This prestigious vineyard grows grapes for some of the top wineries of the state.

Grenache is widely planted in Spain where its known as Garnacha and is a large component in France’s Chateauneuf du Pape where it adds body and fruit to the wine. Woodinville’s Convergence 2013 Ciel du Cheval Grenache was a favorite from this prestigious vineyard. And then I ran across Ded Reckoning’s 2013 Ciel du Cheval Grenache.

Lots of Rhone type wines both red and white. Red could be a blend of Grenache, Syrah, Mourvedre, Counoise and Cinsault. Whites would be any combination of Viognier, Roussanne, Marsanne, Grenache Blanc and Picpoul. There are other grapes but I haven’t seen any Clairette Blanche or Bourboulenc, both white grapes.

With summer on the way, it’s time to be looking for Rosés and whites. Tranche Rosé is a blend of Cinsault, Grenache and Counoise. There were a handful of Grenache Blancs and a couple of Picpouls. These white grapes are the best summer wines. The Walls Vineyards in Walla Walla Grenache Blanc was easy drinking, Cairdeas and Callan had fabulous Grenache Blancs, crisp, fruity and minerals. Callan’s Picpoul was the white wine of choice at Taste. It was very, very good. Another Picpoul worth seeking out comes from Syncline in the Columbia Gorge AVA.

Woodinville’s Warr-king Winery and Seattle’s Latta Wines both have a Roussanne also worth seeking out and Lobo Hills Auxerrois was amazing. This white grape originates from the Alsace region of France.

Forgeron, Hedges and Stottle all made a white Rhone; Forgeron’s was a blend of 39 per cent Roussanne, 34 Viognier and the remainder Grenache Blanc. Hedges blend is 75 per cent Marsanne and the rest Roussanne. The wine was full-bodied, rich and viscous. Stottle’s was a blend of 78 per cent Viognier and the balance in Roussanne. Viognier is a very aromatic grape and this was showed that off to the hilt.

Seattle’s Bartholomew 2015 Rattlesnake Hills Tannat the was an adventure with stunning results. Tannat is the ‘black wines’ of Madiran in southwest France, a fairly obscure wine region. Uruguay recently latched onto this varietal and is making some black wine of its own. And yes, inky black in color. This is a big, big wine.

One last winery with spectacular wines is Samson Winery in Whatcom County. They make the absolute best fruit wines. No words can describe their perfection. Try them and you too will be captivated!

It’s Time for Taste Washington

Taste Washington draws more than 6,400 wine and food enthusiasts to the Puget Sound to celebrate Washington wine and farm fresh food. March is Washington Wine Month and will culminate with exclusive tastings, farm-to-table lunches, wine seminars and a two-day Grand Tasting of over 230 wineries and sumptuous bites from 65 fabulous restaurants. Taste Washington is a wine and foodie extravaganza.

This long weekend of celebrating Washington Wines begins on Thursday with the fifth annual Red and White party by AQUA at El Gaucho, an elite tasting of some of the top wine producers’ recent releases.

And then on Friday, three rustic, chic luncheons reflect Washington’s agricultural heritage with Taste Washington on the Farm. Home to everything from shellfish farms to fruit orchards, it’s no surprise Washington would have a fabulous farm-to-table dining scene.

Washington has hundreds of acres of grapes and hops, organic veggies and wheat. Orchards produce the biggest apple crop in the nation, and the state is well-known for its cherry crop. Blackberries, raspberries, blueberries and strawberries are just within reach. And with our miles of shoreline, freshly harvested mussels, clams, Dungeness crab and, of course, salmon grace our tables.

Delightful wines, fresh ingredients and a dose of adventure add up to three exciting new excursions to experience special farm-to-table lunches in Seattle and the Kitsap and Olympic peninsulas.

Each adventure offers tours of the farm with the farmers, rubbing elbows with the chefs who create a locally sourced spread, and sipping wine with the winemakers. From the three offered, it’ll be a tough choice to make.

One choice is “Wine in the City” at the Center for Urban Horticulture in Seattle, where you’ll enjoy a gourmet lunch in a charming urban farm tucked into 16 acres of beautiful gardens at the Center for Urban Horticulture. Chef Kyle Peterson from Palace Kitchen has a delectable meal planned using produce from the urban farm, supplemented by additional ingredients from Tom Douglas’ Prosser farm. Featured wineries include Mercer Family Estate and Matthews Winery.

Choice No. 2 is “Dining on Heyday Farm” on Bainbridge Island. Heyday Farms is a family-owned, 25-acre sustainable and historic farm. Diners will savor a delightful meal in the barn prepared by two local chefs, Tad Mitsui, executive chef and proprietor at Heyday Farm, and Chef Zoie Antonia.

Island wines that will be poured with lunch include Bainbridge Vineyards, Eagle Harbor Wine Co. and Fletcher Bay Winery. Others featured will be Amelia Wynn, Eleven, Perennial Vintners and Rolling Bay.

The third and most adventurous is the “Flyaway to Wine.” This is where you’ll find me. You get to travel by floatplane to the Olympic Peninsula, touching down at the picturesque Resort at Port Ludlow. Greeted dockside with a taste, you’ll then be escorted to Finnriver Farm & Cidery, a 50-acre organic family farm, orchard and artisan cidery in Chimacum. Tickets without the floatplane ride are also on sale.

After the tour, enjoy a delicious lunch in the Cider Garden prepared by Chef Dan Ratigan of The Fireside Restaurant at the Resort at Port Ludlow. Featured wineries and cider include Waterbrook Winery (one of the oldest wineries in Walla Walla), Doubleback (Drew Bledsoe’s family winery) and Finnriver Farm & Cidery.

The Grand Tasting takes place on Saturday and Sunday. In addition to the 230 wineries and more than 65 restaurants, Taste Washington will again feature an all-star chef lineup Guests are invited to watch and interact during hourly chef demonstrations from 2 to 5:30 p.m.

This year’s celebrity chefs include Brooke Williamson of Hudson House in Redondo Beach, California. Williamson was the runner-up in Bravo’s “Top Chef” Season 10, set in Seattle. The chef of Tin Roof in Maui, Sheldon Simeon, also competed in “Top Chef: Seattle” as a finalist and won fan favorite. His tropical cuisine is sure to be a hit at Taste Washington.

Tickets for the Red & White Party are $175. Tickets for the farm events range from $85 to $185. Other events include educational seminars ($45-$85), Sunday brunch ($75) and the Grand Tasting ($95-$210) To purchase tickets, visit http://tastewashington.org/

Hope to see you there.

Mary Earl has been educating Kitsap wine lovers for a couple of decades, is a longtime member of the West Sound Brew Club. She volunteers for the Clear Creek Trail, is a member of the Central Kitsap Community Council and a longtime supporter of Silverdale.

Washington Wine is Fun

Wine is Fun. That’s what Eleven Winery’s winemaker/owner Matt Albee believes. And it certainly was fun one sunny Saturday during Wine on the Rock. There were even some bicyclists pedaling from winery to winery.

All of the Bainbridge Island wineries were open and pairing their wines with chocolate. But not just any chocolate. These were local chocolatiers making some incredibly good candies. Bon Bon, Pink Peony, L’Atelier, Powell and Jones, some wineries had chocolates made with their wines and one winery served up a homemade chocolate éclair.

The Eleven Winery folks were pouring their gold medal winning Syrah from Elephant Mountain Vineyard with a Bon Bon dark chocolate fudge made with the wine.  That was the best fudge I’ve ever tasted. Another sweet match was the Sweet Sarah port-style wine also made with Syrah. It was served in a festive chocolate cup.

Fletcher Bay’s new digs in the Coppertop Loop business park had Powell and Jones Chocolates, a relative newcomer to Bainbridge. Their truffles were beautifully crafted and delicious.

They paired well with the heavenly scented 2015 Walla Wallla Cab from Oidos Vineyard. An interesting trend for a few BI wineries is the use of French, Hungarian and Virginian oak before blending the final product. It seems to be the right thing to do for this wine. A very, very good wine.

Fletcher Bay also poured their Yakima cherry wine that was not too sweet and not too dry. And yes, the wine naturally went well with the dark chocolate.

Eagle Harbor’s owner Emily Parsons’ passion is Bordeaux. The 2014 Founders Merlot from a vineyard in Walla Walla had a beautiful nose and great balance. While the 2014 Cab also had a gorgeous nose, it leaned toward the mineral and cedar side of the aromas wheel.

Consultant Hugh Remash was on hand to pour the 2013 Raptor, a blend of equal parts Cab Franc, Cab and Merlot with a drop of Petite Verdot. It received top honors in Seattle for best Bordeaux style blend in 2017. It’s well polished with a long finish.

It was great fun comparing it to the 2014 Raptor, a blend of Merlot, Cab and Cab Franc. I preferred the 2013 but I’m pretty sure next year I’ll be saying that I preferred the 2014 to the 2015. These big wines age gracefully.

The wines were matched with chocolatier L’Atelier whose shop is set up across the parking lot from Eagle Harbor. You need to go there. This is the ultimate in eye and eatin’ candy, everything was so beautiful. They also make pastries, so having had plenty of chocolate, we decided to share a buckwheat pastry. Next time, it’ll be a Belgian cheese waffle.

Amelia Wynn’s Crawford Vineyard Yakima Valley Orange Muscat sports a bright citrusy label. It was awarded 2017 Seattle Wine Awards Best of Class and #2 of the Top 50 White Wines! The wine is dry yet fruity and the perfect match with the chocolate éclair.

Their 2014 Duovin Merlot was from the Dwelley Vineyard in Walla Walla. It had a wonderful nose and rich flavors with a long finish. It seems the folks in San Francisco agree, they awarded a gold medal to this wine.

The 2016 Den Hoed Vineyard Tempranillo was another three star wine for me with its cherry nose and flavors with light herbs. Nicely balanced with a long finish. This one took a double gold in 2018 San Francisco.

The 2014 Sangiovese from Red Mountain’s Kiona Vineyard also took home gold at the 2018 San Francisco competition. I had another éclair, that gets a gold in my book.

Rolling Bay has new location out in the country near Bay Hay and Feed. Their 2015 Malbec earned a star in my book and the 2015 Uplands Vineyard Cab Franc won a silver in San Francisco. My favorite was the Cuvee Aldaro a blend of 78% Cab, 12% Cab Franc and 10% Merlot.

Pink Peony on Bainbridge Island made the dark chocolate bites. Caramel salted, cherry and one spicy one. Loved these chocolates. They can be purchased at Bon  Bon Chocolates.

Bainbridge Vineyards served up a lovely handcrafted chocolate made with and accompanied by their Raspberry wine.

We were the last ones in the door at Perennial Vintners. We were delightfully surprised by the Siegerrebe, a highly aromatic grape that is a cross between Madeleine Angevine and Gewurztraminer. This dry white table wine would pair perfectly with fish or a light chicken dish. But not bad with the cheesecake either.

Next month is Washington wine month culminating in the largest single region grand tasting otherwise known as Taste Washington. I highly recommend this extensive tasting to build your knowledge of some of the over 850 Washington wineries.

For more info on the 225 wineries pouring and the 65+ restaurants dishing up delectable bites, go to TasteWashington.org

Cheers!

 

Red Wine and Chocolate Events

There are many opportunities in the next couple of months to taste and learn. February has a plethora of Red Wine and Chocolate events around the state. These tastings lead into March designated as Washington Wine Month and culminating in the grandest grand tasting of Washington wines in the nation.

But first, one of my favorite listen, taste and learn events is the Belgian Beer Fest organized by the Washington Beer Commission. The 9th Annual Festival will take place this year at the Seattle Center’s Fisher Pavilion where there will be over 100 Belgian Beer styles crafted by Washington breweries.

Belgian beers are unique in the beer world. This amazing beer region has a myriad of styles including Saisons, Wits, Lambics, Dubbels, Tripels and Abbeys. Many are made with wild yeast, fresh fruit and aged hops. Traditional brewing methods blending new with aged and aging in neutral oak for a couple of years.

Way before bourbon barrel aged stouts, Oud Bruins (old brown) were aged and blended old with new. They tend, in my opinion to be more wine like than beer like. For years, I could convert a wine only aficionado or at least have them concede that a Belgian Lambic was almost as good as a sparkling wine.

This is truly a new adventure for IPA fans but you could still sport the standard beer fest accessory – a pretzel necklace. The event is Saturday, January 27th, at the Fisher Pavilion in the Seattle Center. There are two sessions, the first from 12-4pm and the second from 5:30-9:30 pm. Tickets are $37 in advance or $45 at the door. But you take your chances at the door where limited tickets are available. The later session always sells out.

Admission includes a tasting glass and 10 tasting tokens. Each taste is 4 oz. so a tasting companion is a good idea. As of this weekend, there are 4 food trucks and about 40 breweries for your tasting pleasure. You can check out who’s bringing what here: https://washingtonbeer.com/festivals/belgianfest.php

Next on the fun and exciting things to do calendar is Wine on the Rock. Wine on the Rock is a two-day wine and chocolate affair held at each of the seven Bainbridge wineries.

This year, Amelia Wynn, Bainbridge Vineyards, Eagle Harbor Wine, Eleven Winery, Fletcher Bay Winery, Perennial Winery and Rolling Bay Winery will pour their wines and serve up tasty tidbits of chocolate, February 10 and 11, from noon until 5p.

Tickets are good for both days for one visit per winery if you wanted to check all seven out and includes a commemorative wine glass and a wine tote to take your treasures home with you. Purchase your tickets here: https://www.bainbridgewineries.com/special-events

And if you want to venture a little further afield, there is a Red Wine, Cider & Chocolate tour on the Olympic Peninsula February 10th and 11th, and 17th and 18th from 11:00am to 5:00pm. Tickets include wine glass, wine tasting and chocolate samples at all nine OPW Wineries & Cideries. Online tickets are $40 and remaining tickets will be sold for $45 at participating wineries, on a first come basis. A $10 wine tasting fee will be charged at each winery for non-ticketed visitors.

Beginning in Port Angeles, you’ll find award winning wines at Camaraderie, located at 334 Benson Road and check out one of my favorite Washington wineries, Harbinger on the west side of Port Angeles. They serve up award winning wines, local beers on tap, and handmade chocolates every day.

Founded in 1979, Olympic Cellars was Washington’s 15th bonded winery. It was founded by Gene Neuharth who planted an experimental vineyard next to his winery in Sequim. The vineyard and winery were later relocated to Port Angeles in a 100+ historic barn.

Their Dungeness Series is a nod to Neuharth and the winery’s first name. They also produce Working Girl wines, a nod to the three women who work hard at this award winning winery.

Around Port Townsend, FairWinds Winery will be pouring tastes of Lemberger and other hearty reds. They are the only winery in the state that I know of that produces a little known white grape called Aligote’, a native of Burgundy. Other rare finds are the Fireweed Mead and the Port O’Call, a wine made for chocolate.

Eaglemount Wine and Cider has moved to Port Townsend at 1893 South Jacob Miller Road. The new digs have plenty of room for dinners, dances and receptions and a guest house.

In 2006, Eaglemount started making ciders from over 30 varieties of heirloom apples on their 1883 homestead orchard. Grapes for their red wines are sourced from eastern Washington and processed at the winery. Their red wines and hard ciders have won double gold, gold, silver and bronze medal at numerous competitions.

The main focus at Wind Rose Cellars is Italian varieties, primarily Dolcetto, Barbera, Nebbiolo, Primitivo, Pinot Grigio, Sangiovese and Orange Muscat. Orange Muscat is definitely a chocolate match even if it’s not red.

The oldest AVA in Washington state also has the oldest running Red Wine and Chocolate event. The weekend of February 17th and 18th over 40 wineries in the Yakima Valley AVA will be pouring tastes of fine wines and nibbling on decadent chocolates from 10:00am until 5:00pm.

Wineries from Yakima, Zillah, Prosser and Red Mountain will be offering a weekend of divine decadence with the Premier Pass, which gives you a variety of specialty food pairings, library tastings, and tours not available to the general public. Premier Passes are available for $35 at the door at select wineries during the event weekend. For more information, www.wineyakimavalley2@msn.com

And finally, Taste Washington is the most decadent of wine events. Exclusive pours from world-class vintners, gourmet bites from great restaurants and private food and farm tours are events you don’t want to miss.

It’s impossible to sample everything at the Grand Tasting, I know, I’ve made valiant efforts. Thank goodness there are two days to enjoy the very best Washington State has to offer. More info: http://tastewashington.org/wineries-2018/

Holiday Traditions and Memorable Dinners

The holiday season has its traditions. For some, it’s putting up twinkling lights, last-minute shopping, and celebratory parties. For me, it’s memorable dinners.

My holiday wining and dining kickoff is at Seaview’s Shelburne Inn. The Wild Mushroom and Pike Brewing Dinner, now in its eighth year, has one common ingredient in each course — wild mushrooms. And more often than not, a splash of Charles and Rose Ann Finkel’s accompanying brews.

A few of the memorable dishes over the years were a cedar planked salmon with Man on Horseback mushrooms, lemon confit and pine nut relish; a duck and Porcini mushroom pie; Canary, Delicioso and Red Russula mushrooms, squash and white cheddar gratin; a luscious deconstructed Lobster mushroom lasagna; and an incredible elk shoulder pastrami bruschetta with Anjou pear and King Boletus mushrooms.

Sometimes, even the dessert has mushrooms. Sounds sort of weird, but the house-made Pike Stout ice cream in a Porcini Florentine cookie topped with pumpkin caramel and Porcini brittle was so decadent, I might have licked the plate.

This year, we sat down to a cream of wild mushroom soup with a touch of cayenne perfectly paired to Pike’s Hive Five Honey Ale. For this ale, Pike Brewing collaborated with the Salish Lodge. On the hillside above the famed lodge are their beehives and their honey used to make this gold medal-winning ale.

Perfectly paired with the Kilt Lifter Scotch Ale was a pretzel sandwich stuffed with a pork and wild mushroom sausage, peppers and more mushrooms. Next up was a pan-seared king salmon with sautéed wild mushroom and a huckleberry demi-glace accompanied by Pike’s Monk’s Uncle, a Belgian tripel-style ale. Then an elk sirloin with a wild mushroom risotto partnered with Pike’s Entire Imperial Russian Stout 2016.

A longtime fan of wine, I asked if we could enjoy a bottle of wine with these wonderful mushroom dishes. The salmon and the elk and mushroom risotto were outstanding with Knudsen’s Pinot Noir.

Another pre-holiday tradition is a harvest potluck with friends. For that occasion, it was another Oregon Pinot that stole the show.

We began with a Kitzke 2011 Red Mountain Nebbiolo, salami and cheese. Nebbiolo is the late-ripening grape of the Barolo and Barbaresco regions of northwest Italy. Traditionally, Barolos can be long-lived, 15 to 25 years; Barbarescos, the more approachable, in 5 to 10 years.

Before Barolo can be released, it has to have been aged three years, two in cask and one in the bottle. This was because Barolo tended to be very high in tannins as a result of the traditional three-week fermentation on the skins.

That was the traditional way. The new generation is more inclined to produce a wine with an “international” profile that doesn’t need to age as long. This controversy has sparked the Barolo Wars.

The Nebbiolo was showing its age, in a good way — light in color, a slight brick rim and a silky mouthfeel. With only 30 months in neutral oak, the aromas and flavors showed traditional rose, faint cherry and a bit of tar.

Next, Raptor Ridge’s 2016 Chehalem Mountains Grüner Veltliner was a beautiful match to the Geoduck Carpaccio with Shichimi Togarashi citrus vinaigrette. An unusual find in the Pacific Northwest, Grüner Veltliner is a refreshing, peppery white wine with stone fruit flavors.

Chelan’s Cairdess Northern White accompanied the chicken white chili. This Rhône-style blend of Marsanne and Roussanne from Boushey and Lawrence Vineyards was packed with peach and mineral flavors.

The crowning glory of the dinner was the sous vide tri-tip steak. Sous vide (French for under vacuum) is a new kitchen gadget that’s like cooking in a hot tub. The meat evenly cooks in a baggie in a water bath for much longer time than normal. This ensures all the moisture is retained. The Tri-tip came out very rich, tender and silky.

We had two very different wines with this course. The first was the Domaine Drouhin Louise 2007 Pinot Noir. Not a great year for some producers, much depending on when the grapes were picked.

The 2007 spring came off without a glitch; summer was cooler than most without any heat spikes that could disrupt the growing season. Everything was great going into harvest — and then it rained.

Some picked early to get it in before the rains, but the grapes weren’t really ready. Some harvested between the rain events, hoping for some usable grapes even if they had not fully ripened. But those who waited while gnawing on their nails fared the best.

The Louise opened to tart cherries with a bit of leather and dust, the acidity was good and the color youthful for a 10-year-old wine. It was a very nice bottle.

Next, we poured a 2015 Yakima Valley Sheridan Cab. The difference was night and day, one elegant with age, the other elegant in its youth. Big and rich, ripe plums and pencil lead, this wine knocked our socks off. We were all grinning over the awesome aromas of plums, cassis and pencil lead.

But the pièces de résistance was the Domaine Drouhin Oregon Louise 2007, the “Rolls Royce of Oregon Pinots” according to our host. I agree. The Louise cuvée had the most compelling perfume.

From the Red Hills of Dundee, the grapes were handpicked, sorted, de-stemmed, and then slowly fermented. For each vintage, DDO focuses on a few favorite barrels that, once nurtured and blended, will become the Louise. Typically in barrel for 15 months, it maintains balance because they use only 20 percent new French oak.

The lesson learned is not to dismiss rainy vintages. Winemakers working with what Mother Nature gives in a cool vintage, have higher acid levels and lower alcohol levels than usual, and with patience, producing some of the most lovely, fragrant wines.

Cheers and happy holidays!