Category Archives: Washington Wines

OysterFest Celebrates 33 Years

Here’s an opportunity to find the best wine or beer to pair with oysters. Oysters, made your favorite way, a couple dozen Washington Wineries and a boatload of microbreweries await you in Shelton this weekend at the Port of Shelton Fairgrounds.

It’s the 33rd annual OysterFest hosted by the Shelton Skookum Rotary Club Foundation. OysterFest, home to the West Coast Oyster Shucking Championships, draws thousands for Washington State’s official seafood festival. This culinary adventure supports local non-profit service clubs and organizations, as well as funding scholarships and local community improvement projects.

The festival features wineries, breweries, music, hands-on water quality exhibits, a cook-off and a giant food pavilion with nearly 100 unique items on the menu. Oysters are barbequed, on the half shell, in stew, frittered, sandwiched and more. You’re sure to find a favorite or two.

The Festival is today from 10:00 am until 6:00 pm. And Sunday from 10:00 am until 5:00 pm. Tickets are ten bucks for adults, five for the kiddies. The main Fairgrounds parking lot will fill up and close any time from 11:00 am Saturday until 2:00 pm Saturday. But no worries, there are four other lots with shuttle service to the fairgrounds.

The Wineries:

Chandler Reach Vineyards
Convergence Zone Cellars
Ginkgo Forest Winery
Hoodsport Winery
Horizon’s Edge Winery
Hyatt Vineyards
Madsen Family Cellars
Maison de Padgett Winery
Marchetti Wines
Mosquito Fleet Winery
Northwest Mountain Winery
Olympic Cellars
Scatter Creek Winery
Stina’s Cellars
Stottle Winery
Tanjuli Winery
Walter Dacon Wines
Westport Winery
Wilridge Winery

The Breweries:
Alaskan Brewery
American Brewery
Blue Moon
Deschutes Brewery
Elysian
Firestone Brewery
Full Sail Brewery
Goose Island Brewery
Kona Brewery
Langunitas Brewery
Mack & Jack Brewery
Narrows Brewery
New Belgium Brewery
Ninkasi Brewery
Red Hook Brewery
Samuel Adams Brewery
Seattle Cider
Shock Top
Square Mile
Stella
Ten Barrel Brewery
Widmer Brewery

Fragrant Stews, Fragrant Wines

Pumpkin is one of the quintessential flavors of fall. It has made its way into many sweet and savory dishes. When in season, the versatile pumpkin turns up in pies, tarts, cakes, muffins, cheese cake and ice cream. Or you could make an unusual supper of soup, stews, ravioli, or lasagna. It’s great pureed or mashed with other root vegetables and can stand up to really fragrant strong herbs like sage.

You can boil it, roast it, bake it, and braise it. You can even ferment it.  Pumpkin beer isn’t a modern day invention. It was used in making beer during the early colonial period because it was more available than malt or barley. The native pumpkin has plenty of fermentable sugars.

There is a pumpkin wine. Three Lakes Winery in Wisconsin makes it. I haven’t tried it but do highly recommend the following pumpkin stew recipes with vinifera grapes that I’m more familiar with.

This wonderful vegetarian stew pairs well with Viognier. At the Harborside Wine Festival this summer, the Chandler Reach 2012 Viognier was one of my favorite finds. Thanks to its aromatic intensity and hint of sweetness, it pairs nicely with this curried pumpkin stew.

Viognier comes from the tiny appellation of Condrieu in the northern Rhone. This temperamental grape is highly sensitive to mildew and low yielding. Well timed harvesting is also a challenge, you don’t want to pick it too early or too late or you will miss out on the beautiful aromas and full flavors.

Curried Pumpkin Stew

3 tablespoons vegetable oil  curried soup
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tomatoes, chopped
2/3 cup water
1 pound pumpkin, peeled and chopped
1 carrot, sliced
1 potato, chopped
1 green banana, chopped

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook 1 minute more. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until thick.

Add the water, scraping the bottom of the pan to incorporate all the flavors. Add the pumpkin, carrot, potato, and green banana. Bring to a boil, cover and reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender, about 20 minutes.

Another warm fragrant stew made with a lot of spice is inspired with south of the border flavors. For this hearty stew I would suggest a red grape called Tempranillo. It’s a vinifera grape that originated in the Rioja region of sunny Spain. The Ramon Bilbao Rioja Crianza is a full bodied blackberry and cherry flavored Tempranillo from the Rioja region of Spain. All those luscious fruit flavors and smoky nuance really works well with this dish.

Also from Spain is the Red Diamond Temperamental. Red Diamond is a Washington winery located in Patterson that sources grapes from around the world. They’re good at showcasing the distinct personalities of varietals from their place of origin. This wine has aromas of blackberries and hints of cherry; it’s approachable, easy to drink, and a wonderful companion to this spicy south of the border pumpkin stew.

3 – 6 chipotle chilies, canned or dried  pumpkin stew
3 garlic cloves
5 medium tomatillos, halved
5 roasted plum tomatoes
1 tablespoon olive oil
1/2 pound lean, boneless pork shoulder, cut into 1/2-inch pieces
1 medium white onion, chopped
1 1/2 cups sliced Swiss chard
1 tsp salt
4 cups peeled, seeded, fresh pumpkin, cut into 3/4-inch cubes

If using dried chilies, preheat a large frying pan over medium heat. Add chilies and toast, turning frequently until very aromatic, about 30 seconds. Transfer chilies to a small bowl and cover with hot water and rehydrate for about 30 minutes. Toss the garlic and tomatillos in the pan and turn occasionally, until soft, 4 to 5 minutes. Transfer to a food processor or blender. Add drained chilies to the tomatillos and puree.

For the tomatoes, broil on a baking sheet until blackened on one side, about 6 minutes. Turn tomatoes over and do the other side, for another 6 minutes. When cool, peel and roughly chop and put in a bowl with the juices.

Heat the oil in the frying pan over medium-high heat. Add the pork and onions. Cook, stirring and scraping up browned bits about 10 minutes. Add reserved salsa, tomatoes, and 3 to 4 tablespoons water; stir to combine. Add Swiss chard and season with salt.   Preheat oven to 350 degrees. Oil a large baking dish and spread the pumpkin chunks evenly in the dish. Pour the pork and roasted vegetables over it. Cover with foil and bake for 45 minutes until the pumpkin is soft.

Remove the foil and raise the temperature to 400 degrees. Continue baking until sauce has reduced slightly and top becomes crusty, about 15 minutes.

Whaling Days does Wild Meadows

While kicking around Whaling Days last weekend, listening to the music, catching up with some long lost friends, I was treated to a new Washington Winery. Well, new to me anyway.

Wild Meadows Winery is part of the Precept Wine portfolio. Precept Wine is the largest privately owned wine company in the Northwest. Founded in 2003, Precept now owns 4,270 acres of vineyards, seven wineries and 37 labels in Washington, Oregon and Idaho.  red beauty

Last year, they produced 950,000 cases of wine including Waterbrook, Pendulum, St. Chapelle, Washington Hills, Sawtooth, Red Knot and Alder Ridge.

Precept allows its wine makers free rein when it comes to making wine. The Wild Meadow Winery winemaker, Hal Landvoigt, is also Precept Wine’s director of winemaking. This means he enjoys the freedom of choosing the best lots for Wild Meadow as well as House Wines, Washington Hills, Primarius, Battle Creek and Windy Bay. These wines are also attractively priced, usually under $12.

Landvoigt was the mastermind behind the chocolate flavored red wine, Chocolate Shop, another Precept Wine brand.

Wild Meadows makes a Chardonnay, Pinot Gris, Merlot, Syrah and Malbec. The juice is usually sourced from Columbia Valley since this is where the bulk of their vineyards are located.

The white wine served was the 2012 Columbia Valley Chardonnay which sells for around $11. Aromas of apple, pear, and citrus follow thru on the palate. Served chilled, the flavors of apple and pear with a bright citrus note still come through.

The red was called Red Beauty. It’s a blend of 45% Cabernet Sauvignon, 37% Merlot, 15% Syrah, and 3% Cabernet Franc. The deep garnet color was a promise of good flavors and aromas in the glass with berries, plums, cherries and big body with smooth tannins and a silky finish. Try them! You’ll like them!

Dr. Walter Clore Wine & Culinary Center Grand Opening

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

Taste Washington Bites with Wine Review

tastewaThe 17th annual Taste Washington featured dozens of restaurants. Each of those restaurants came up with a Pacific Northwest inspired bite that had their own signature. It was an inspiring array of dishes that you could put together for your next wine tasting.  From savory desserts (olive oil ice cream) to oysters on the half shell, scallops and salmon, with pork bellies, steak, lamb and cauliflower, beets, sweet potatoes, arugula, Taste Washington left no culinary stone unturned.

This tastings tapas-styled food bite was absolutely necessary when you are walking around with a wine glass, small food tray with the wine glass holder, program, pen, and, in some cases, a spit cup. That’s a lot of stuff to juggle with just two hands.

Following is the short list of the bites that inspired me and a Washington wine that I did or would pair with the little dish.

Andaluca‘s Cauliflower soup with lardons and pickled beets is an inspired dish. For the match, go with a Sauvignon Blanc from Yakima’s Chinook Winery or Novelty Hill’s Stillwater Creek. http://www.andaluca.com/

Anthony’s Pier 66 served up pan seared scallops with bacon jam and bib lettuce on a toasted bruschetta. This is the one for Chinook’s 2012 Chardonnay or Challenger Ridge Winery’s 2011 Columbia Valley dry Riesling. http://www.anthonys.com/

AQUA by El Gaucho was shucking Taylor Shellfish oysters faster than a speeding bullet but still could not keep up with demand. I love oysters with Champagne but my second choice would be a Sauvignon Blanc. Try the White Bordeaux blend from L’Ecole No. 41 Walla Walla 2012 or Cave B 2012 Ancient Lakes White Bordeaux blend. http://www.elgaucho.com/Aqua-by-El-Gaucho.html

Barking Frog’s Sweet potato and lamb chorizo croquette red pepper rouille begs for  a Syrah or a Sirah! One of my favs, Gordon Winery Pixie Syrah or the Laurelhurst Cellars 2009 Horse Heaven Hills El Humidor Petite Sirah. http://www.willowslodge.com/barking_frog/

Boom Noodle restaurant is named after a popular Japanese term, meaning the thing one is currently obsessed with. These guys are obsessed with Japanese cuisine and their Seared Albacore rice noodle salad is delightful. Try this with Facelli’s Columbia Valley 2012 unoaked Chardonnay or the appropriately named COR Cellars 2013 AlbaCOR Columbia George 2013 White. http://www.boomnoodle.com/v2/

Cheeseland Inc. Now we’re talking! Wine and Cheese have a natural affinity to each other. I really loved the Honeybee goat cheese, and Ewephoria sheep milk cheese. Long Shadows Vintners Columbia Valley 2010 Chester Kidder Red Blend or Mark Ryan’s 2011 Red Mountain Dead Horse Cab, despite the name is delicious. http://cheeselandinc.com/

Evolve Chocolate Truffles  This was a lovely treat in two ways, it was a passed hors d’ouvres and it was delicious.  “The Colombian” is a rich chocolate coffee flavored truffle that paired nicely with the Three Rivers 2009 Walla Walla Cab. http://www.evolvetruffles.com/

Far-Eats  Love the Name! This is an Indian restaurant with a wine list with over 50 Washington wines on the list. The bite served was Chana Chaat – Chana is Indian for garbanzo beans. These beans were dressed with green chili, onion and tomatoes and sprinkled with cumin seeds, red chili powder, lime juice and coriander leaves. Easy, nutritious and delicious! The Kana Winery 2011 Horse Heaven Hills Old Vines Lemberger has the depth and fruit and Kyra Wines 2011 Wahluke Slope Dolcetto would be another great match for this dish. http://www.geogychacko.com/far-eats.html

Kalaloch Lodge  Smoked salmon artichoke dip and rosemary crisp, loved the way this was served, the dip was on one part of the cracker, and the empty side hung over the side of an elevated tray. Easy to grab and delicious to snack on. W.T. Vintners 2013 Columbia Gorge Grüner Veltliner, an Austrian grape with the right amount of acidity is just the ticket. Or try Whidbey Island Vineyard and Winery 2013 Yakima Valley Sangiovese Rosato.  http://www.thekalalochlodge.com/

La Panzanella  Founded in 1990, La Panzanella, known for its hearty peasant bread and homey cafe, quickly grew into one of the most popular bakeries in Seattle’s Capital Hill area. They offered their original and rosemary croccantini crackers with a truffle-infused cheese. Ginkgo Forest Winery 2010 Wahluke Slope Barbera, or staying with the Italian grapes, Leone Italian Cellars 2009 Walla Walla Dolcetto or 2009 Wahluke Slope Nebbiolo.  http://lapanzanella.com/

Margaux  This French themed restaurant is in the Warwick Seattle Hotel. Chef Chris Zarkades, attended South Seattle Community College’s nationally renowned and accredited culinary program to learn the craft. His red wine poached figs with Roquefort cheese crostinis demand a Bordeaux styled wine like for a big bodied red with some maturity, Brian Carter Cellars 2008 Le Coursier Columbia Valley Red Bordeaux Blend.  http://www.margauxseattle.com/

Paella Seattle Dished up the classic paella recipes of Valencia, Spain, which means chicken, pork and Bomba rice with green and red peppers, onions, garlic, green beans, sweet peas and artichoke hearts. Gotta go with the Tempranillo grape here. Michael Florentino Cellars, Naches Heights Vineyard, Camaraderie Cellars, Cave B Estate Winery, Fall Line Winery, Kana Winery or Stottle Winery all do a rendition of Rioja, the Spanish classic red with paella.

Palisade Waterfront Restaurant  Assorted cured and smoked tartares – cured salmon with Meyer lemon crème fraiche, caper, dill, and a ‘everything bagel crumble, apple wood smoked scallops with pineapple, Fresno chili and micro cilantro, Hamachi apple with ginger, jalapeño, Ahi tuna sesame with tamarind, soy and green onion, and mesquite grilled avocado smoked chili salt, minis sweet pepper, and cilantro. My favorite wine of the day: Kyra Wines 2013 Columbia Valley Chenin Blanc with any one of these wonderful tastes.   http://www.palisaderestaurant.com/

SkyCity at the Needle   Stinging nettle soup with crispy razor clams was delightful with JM Winery’s 2013 Red Mountain Sauvignon Blanc and another match would be Davenport’s 2012 Columbia Valley White Bordeaux blend. http://www.spaceneedle.com/home/

Tablas Woodstone Taverna is part of a family of Mediterranean restaurants, Is located in Mill Creek. Their gazpacho is best paired with the Cote de Ciel 2012 Red Mountain Viognier. http://www.tablaswt.com/

Trace Seattle Restaurant and Bar offers a dining experience led by Executive Chef Steven Ariel, who sports a menu filled with contemporary, inventive dishes with a 10-seat sushi bar.  Highlighting their inventiveness was the smoked baby octopus veggie was a bit on the spicy side and there for a perfect pair with Hogue’s Columbia Valley 2011 Gewürztraminer. http://www.traceseattle.com/

The Washington State Wine Commission launched Taste Washington in 1998 and is now produced by Visit Seattle. For more information, visit www.tastewashington.org.

Taste Washington Review

by Guest writer Jeff Graham

One of the special things about Taste Washington is the opportunity to explore many different wines from many different wineries in one location. This is the wine tour that comes to the consumer — and there’s plenty offered for consumption.
A few years ago, Taste Washington was a one-day event. It ran longer, so single-day attendees had the chance to do a little more tasting, but CenturyLink’s events center often became bloated in the final hours as the crowds made their way toward the finish line.
Now a two-day endeavor, Taste Washington is still a well-attended event, but attendees no longer need to elbow around each other to get to the tables of their choice. This year’s event seemed … comfortable. There appeared to be more food available (70-plus restaurants/eateries represented) than in previous years. And there was still plenty of wine available (220-plus wineries in attendance).
Media members and VIPs were given four hours to taste, and trust me, the time flew by. My typical plan of attack is to seek out roughly 20-25, seeking diversity of grape and price point. One year, I went on a mission to taste Cab Franc from various wineries. While a worthy endeavor, I probably missed out on some other fine pours.
This year, I managed to reach 15 tables, and wasn’t disappointed not to make it around to more. These were virtually all new wines. My palate didn’t feel overwhelmed by day’s end.

I’d offer my stamp of approval to most of the wine tasted.
–Kyra Winery, for the price, might have been my big winner. Of course, some of the first wine tasted at an event can appear to be special, but the 2013 Chenin Blanc offers tremendous value for $15. A 2011 Dolcetto and 2012 Sangiovese ($20 each) got thumbs up as well.
–Whidbey Island Winery had a Rosato Sangiovese that rocked. I’m not a huge fan of Rosé, and admit I haven’t had a ton of experience with it, but this delivered in a fine way.
–W.T Vintners offered a Gruner Veltliner, the only one offered at Taste Washington. Nice and dry, it was in hot demand.
–Stottle Winery from Lacey was one of the few tables offering Nebbiolo and it was delicious. Appealing brickish color. A favorite of the day.
–Robert Ramsay Cellars boasted reds tailored specifically for food pairings, but I found their wines plenty drinkable as stand alones. A 2011 Par La Mer Red Rhone Blend ($25) is ready to enjoy. Their Old Vine Cab made a strong impression as well.
–Laurelhurst Cellars didn’t advertise its 2012 Late Harvest Viognier Roussane, but it’s a winner through and through. Find some if you can.
–Facelli Winery had a 2012 Chardonnay that made quite an impression. Not overly buttery or oaky, but expressive on the finish. For someone who doesn’t drink Chardonnay much, it delivered. On my next Woodinville excursion, Facelli is on the list.
Hope everyone who attended Taste Washington enjoyed their time as much as I did. Spring releases are on their way, so the tasting is just beginning!

 

 

Taste Washington Today

tastewa

 

 

 

 

Taste Washington is today at the Centurylink Event Center from 2:00pm. until 5:00pm. This is your big chance for the whirlwind tour of some of Washington’s 780+ wineries big and small, old and new.

Taste Washington is the nation’s largest single-region wine and food event. It features 225 winery booths and over 50 restaurant booths with delicious little bites interspersed among the wineries.

In addition to the 225 wineries serving up at least three wines, there are regional sections where you can taste several wineries offerings from a specific area such as Woodinville, Yakima Valley’s Rattlesnake Hills, Prosser, etc. For the most part, these are smaller wineries that don’t have a booth like Cascade Cliffs and Efeste.

And there is Taste the Vineyards. This area is organized by vineyard so you can compare and contrast the several different wines produced from one vineyard source. That is a real learning experience.

The Oyster Bar is the place to go first with a full array of whites and pinks and Oysters! There’s a big line for the oysters but quick and personal service for the wines. Cote de Ciel’s Viognier was stunning. As was the Airfield Estate unoaked Chard and Arch Terrace Cherry Hill dry Riesling.

Stop by Gorman Winery and Ask Chris why his delicious Pixie Syrah is 15% alcohol. I guarantee his answer will astound you.

And stop by Palencia Winery for an amazing Albariño. Victor Palencia is the wine maker for Jones of Washington and is working two wineries, theirs and his.

Kyra Winery has a dry Chenin (think Vouvray) that is 1.5% RS from 30 year old vines. V.G. They also make a very nice Dolcetto.

Cheers!

Taste Washington this weekend

Taste Washington Dates: Saturday, March 29 and Sunday, March 30

Location: CenturyLink Field Event Center, Seattle, WA

Hours:

  • Seminars: 11:30 a.m. – 1:00 p.m.
  • VIP Tasting: 1:00 p.m. – 5:00 p.m.
  • General Admission: 2:00 p.m. – 5:00 p.m.

Ticket Prices:

  • One-day ticket price: $80 General Admission; $145 VIP
  • Two-day ticket price: $125 General Admission; $185 VIP

Tickets for Taste Washington are available online at www.tastewashington.org

Participating wineries: More than 225

Participating restaurants: More than 65

New wineries and vineyards:

  • Alexandria Nicole Cellars
  • Alleromb
  • Ambassador Wines of Washington
  • Ancestry Cellars
  • Armstrong Family Winery
  • Beresan Winery
  • Bunnell Family Cellar
  • Burnt Bridge Cellars
  • Celaeno Winery
  • Cinq Cellars
  • Cotes de Ciel
  • Coyote Canyon Winery
  • Davenport Cellars
  • Des Voigne Cellars
  • Diversion Wine
  • Eagle Harbor Winery
  • Elevation Cellars
  • Eleven
  • Ellensburg Canyon Vista Winery
  • Facelli
  • Figgins
  • Finn Hill Winery
  • Five Star Cellars
  • Frichette Winery
  • Hamilton Cellars
  • J Bell Cellars
  • J&J Vintners
  • L’Ecole No 41
  • Lagana Cellars
  • Leone Italian Cellars
  • Lobo Hills Wine Co.

 

  • Matthews & Tenor Wines
  • Michelle
  • MonteScarlatto Estate Winery
  • Palencia Winery
  • Patterson Cellars
  • Proper Wines
  • Red Sky Winery
  • Savage Grace Wines
  • Saviah Cell
  • Schilling Cider
  • Seattle Cider Company
  • Sheridan Vineyard
  • Sigillo Cellars
  • Silvara
  • Sleight of Hand Cellars
  • Syncline Winery
  • Tamarack Cellars
  • Tulip Valley Winery
  • Tunnel Hill Winery
  • Two Brothers Winery
  • Upchurch Vineyard
  • Va Piano Vineyards
  • W.T. Vintners
  • Waitsburg Cellars
  • Welcome Road Winery
  • Willow Crest Winery
  • Atam Vineyards
  • Canoe Ridge Estate
  • Cold Creek Vineyard
  • Milbrant Vineyards

 

Social media:

Twitter – @TasteWashington #TasteWA

Facebook – Taste Washington

About Taste Washington:

Taste Washington is the largest single-region wine and food event in the United States, featuring more than 225 Washington State wineries and more than 65 Pacific Northwest restaurants.  The 2014 Taste Washington welcoming sponsor is Alaska Airlines; the event feature is Stella Artois; the premier sponsors are Alaska Airlines Visa Signature Card, El Gaucho and Aqua, Muckleshoot Casino, Seattle Met and Total Wine & More; the magnum sponsors are Fonte Coffee and Maserati of Seattle; the patron sponsors are Fremont Studios, Woodinville Wine Country and Peninsula Truck Lines; and the media sponsors are Washington Tasting Room magazine and Seattle Dining.

About Visit Seattle:

Visit Seattle, a private, nonprofit marketing organization, has served as Seattle/King County’s official destination marketing organization (DMO) for more than 50 years. The goal of these marketing efforts is to enhance the employment opportunities and economic prosperity of the region. For more information, visit www.visitseattle.org.

About the Washington State Wine Commission:

The Washington State Wine Commission represents every licensed winery and every wine grape grower in Washington State. Guided by an appointed board, the Commission provides a marketing platform to raise positive awareness of the Washington State wine industry and generate greater demand for its wines. Funded almost entirely by the industry – through assessments based on grape and wine sales – the Commission is a state government agency, established by the legislature in 1987. For more information on the Washington State Wine Commission and the Washington State wine industry, please visit www.washingtonwine.org.

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The Hotter, the Sweeter

If you’re wondering what pairs well with curry, you’re not alone. There are more opinions on the subject than there are curries and the range is “just go with a beer” to any off dry wine you like.

The crux of the quandary is the amount of heat from the chilies and the alcohol. I read somewhere that chili heat and warmth of alcohol hit the same receptors on your palate, so when you have a lot of heat and high alcohol, the burning sensation is intensified.

Pairing wine with curry is tricky and it gets trickier the hotter the curry is. Some like their curry hot, some do not. It’s a lot like wine in that respect; it’s only a good if you like it.

Are you fond of the rush from Ghost Peppers, which clock in at 460,000 Scoville Heat Units? If so, fire away with a fruity 16% California Zinfandel or a beer. (For reference, the jalapeño rates from 2,500 –10,000 SHU depending on where and how it’s grown.)

But if you’re more likely to be in the 10,000 SHU, the pairing should be a low alcohol wine ranging around 10 to 12.5% alcohol with a lot of up front fruit.

In my experience, what pairs well with curry is a refreshing contrast to the heat of the food. Take a bite of curried chicken and put out the flames with something cold and sweet. The sugar or fruity sweetness and cold supplies that contrast. It can be actual unfermented sugars or residual sugars or it may be just a ripe fruity red with low alcohol.

Chenin Blanc is one of the world’s most underrated and versatile varietals. Chenin Blanc is the grape that made France’s Loire Valley Vouvray famous. And they can be sweet, dry, dessert, sparkling in so many delicious ways.

 

But Chenin Blanc suffers from an image problem, so I’m here to convince you to try one with the chicken or pork curry recipes submitted by Ann Vogel. The high acidity, low alcohol and fruity character would compliment either of these curry recipes.

Chenin Blanc is a vigorous vine and has a tendency to bud early and ripen late. These attributes have made it the workhorse in California’s Central Valley where it is blended with Columbard and Thompson Seedless and sold in jugs – with handles on them.

But grown under the conditions of  the cool Loire Valley, with its chalky soils, it can produce a wider range of styles, from bone dry to real sweet and even sparkling. Chenin Blanc can vary from thin with high acidity (where it is over cropped) to minerally and crisp, with intense fruit and the ability to age gracefully.

The aromas and flavors of Chenin can be citrus, floral and sometimes tropical. Older vineyards have wonderful floral aromatics, body and minerality that make the grape so delicious.

Here are a few Chenin Blancs, highly recommended and most are from vineyards over 30 years old.

Pontin del Roza 2012 Yakima Valley Chenin Blanc is, I must say, one of my all time favorites. I sold gallons of this in my day. The Pontin family has been farming along the Roza Canal in the Yakima Valley for over 40 years. In the 1980s, they began planting vineyards. This little sweetie, at 2.8% residual sugar, is all pears, melon and lemon zest aromas with wonderful peachy, flavors and a crisp clean finish.

L’Ecole No. 41 2012 Columbia Valley Chenin Blanc is sold out but the 2013 will be released this spring. Be ready! This is sourced from one of the older vineyards in Washington. This wine has that enticing pear, peach and nectarine aromas with floral hints and fresh tropical flavors balanced by a crisp, citrusy finish. $14

Kiona Columbia Valley 2013 Chenin Blanc is another Old Vine Wine that is made in a crisp, clean style with peach and apricot flavors and mouthwatering acidity that balances the sweetness. The finish has a lovely mineral quality. $15

Hestia Cellars 2011 Columbia Valley Chenin Blanc is a delightful wine that offers an enticing nose of pear, peach, and honeysuckle with a hint of minerals. The fruit is intense with that wonderful ripe fruit, wet stone and slightly honeyed yet dry finish. Around $16

Cedergreen 2011 Columbia Valley Chenin Blanc this dry wine, 13.8%, is sourced from 32 year old vines off Snipes Road. It may be tough to find since there were only 70 cases made. But they’ll release the next vintage this spring. I love this wine for its minerality, pear and melon flavors and creaminess. $17

McKinley Springs 2009 Horse Heaven Hills Chenin Blanc is also made in a dry style that reminds me of the spring trip in the Loire Valley. Heaven! Also from a vineyard planted in 1981, the aromas of pear, peach, honeysuckle and orange blossoms are wonderful. The ripe fruit flavors are apple and citrus with a lovely touch of minerality, spice and dry finish. A bargain at $14.

Alas, Chenin Blanc will never be popular like Chardonnay but for wine lovers and the adventuresome, it’s worth seeking out. It could surely use your support.

What to Drink – Saviah The Jack

Saviah Cellars was founded in Walla Walla in 2000. The first year was small, only 300 cases but it’s grown – alot. And the wine in most demand is The Jack.savuah 941

This wine has pedigree. Grapes are sourced from some of Washington State’s best vineyards – Pepper Bridge, Elephant Mountain, McClellan Estate, Stillwater Creek, Frenchmen Hills Vineyard, Seven Hills, Weinbau, and Conner Lee.

Fermented in open top tanks so it could be punched down twice a day, this brilliant red wine is a blend of 86% Merlot, 11% Cabernet Sauvignon and 3% Cabernet Franc. The aromas of black cherries, plum and vanilla greet you and then the flavors offer up the black cherries and plums that are juicy and sweet. The flavors are balanced by perfect acidity, a kiss of tannins and nice, smooth finish. All that flavor is worth the $14.