Category Archives: Wine/Food Pairings

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/

Beer & Wine can be part of Health Resolutions

In the new year, we sometimes make resolutions. We’ve all done it at one time or another — deciding to get fit, diet or enjoy life to the fullest. It’s a tradition that dates back to the Babylonians who made promises to their gods they would return borrowed objects and repay their debts.

Other religious traditions required one to reflect upon one’s wrongdoings over the year and both seek and offer forgiveness. The concept of resolutions, regardless of what religion, is to act upon self-improvement.

After the indulgences of the holidays, it’s time to be a bit more disciplined. Practicing a regimen with foods that contain the right amount of nutrients, antioxidants and fiber can be delicious — especially when it involves a healthy glass of red wine or beer.

Red wine may have a significant effect on cholesterol levels (“may” because studies have shown good results but …) On top of lowering bad cholesterol, polyphenols, which are the antioxidants in red wine, can help keep blood vessels flexible and reduce plaque forming in your arteries.

Antioxidants are believed to fight infection and protect cells against the effects of free radicals, which may play role in diseases. The skin of red grapes is a rich source of a polyphenol called resveratrol, which may (there’s that word again) help regulate blood sugar and systolic blood pressure. Resveratrol may also be the key to keeping your memory sharp.

The hops, yeast, and grains in beer contribute to health with a small amount of B vitamins, potassium (strong bones and teeth), phosphorus and folate. Beer also is one of a few significant dietary sources of silicon, which research shows may help prevent osteoporosis. That silicon in your pint is an essential mineral for bones.

Another study that I’ve been hearing about for a few years is that beer can keep bacteria from forming and growing on your teeth and gums. Biofilm (gelatinous masses of microorganisms capable of attaching to virtually any surface) promote tooth decay and gum disease. Never fear, just have beer!  Beer is at its best blocking interaction between bacteria, slowing its growth. My kind of mouthwash.

Hops also have anti-inflammatory properties. Being an essential ingredient in most beers, hops have been found to interfere with inflammation. Forget the ibuprofen, pop me an IPA.

Living in the great Northwest where beer, wine and salmon are readily available, gives us our first nutritious meal. Steamed salmon with ginger and scallions. There are lots of Omega 3s in the salmon, powerful anti-inflammatory and antioxidant properties in the ginger, and scallions have calcium, iron and vitamin A, C and K.

To accompany this delicious dish, I recommend an Alsatian Gewurztraminer, which is fragrant, dry and full-bodied. Another wonderful pairing would be Harbinger’s La Petite Fleur another aromatic wine that is a blend of Pinot Gris, Chardonnay and Riesling. It’s the perfect match for seafood. For a beer pairing, go with the Pyramid Apricot Wheat. It’s fruity and crisp in all the right places.

“Buckwheat is sweet, relaxes the nerves, eases irritability and helps clear out the stomach,” a 1697 Japanese nutritional text reportedly proclaimed. Soba noodles are made from buckwheat, which contains rutin (a compound that lowers cholesterol) and thiamine, an enzyme used by the body to metabolize food for energy and to maintain proper heart and nerve function. Another nutrient in soba, choline, is good for the liver, which may be why this soup is good for you after a night out on the town.

Soba noodle soup with mushrooms, onions and chicken would warm you up on a cold winter’s night. If you top it with diced serranos, a bottle of Sound Brewery’s Dubbel would pair nicely. Or you could skip the serranos and open a bottle of Ponzi Classico Pinot Noir because mushrooms and Pinot Noir are a classic pairing.

Heart-healthy, lentils contain protein, B vitamins and soluble fiber and much like mushrooms, they attract the flavors and aromas of the spices in the pot. Cumin and ginger aid digestion, and turmeric has anti-inflammatory properties. And don’t skimp on the garlic! It’ll keep the vampires away.

Even though its strong aromas can last a while, garlic has antibacterial, antifungal and antiviral properties. Its disease fighting instinct comes from its sulfur compounds, which act as antioxidants, providing many of its cardiovascular benefits. Garlic acts as a blood thinner, reducing the formation of blood clots and your risk of heart attack or stroke.

Another hearty and healthy winter soup is made from lentils, spinach and garlic. Please pass the Syrah. Lentils are healthy and budget-friendly with loads of protein and plenty of dietary fiber, iron and high in folate, a nutrient that supports reproductive health, the cardiovascular system and the brain.

Add spinach to your soup to protect your eyes from macular degeneration. With its high concentration of vitamin K, spinach can help maintain bone density. The green stuff is also a source of potassium and magnesium as well as folate, all of which can keep blood pressure low.

For snacking or a sweet treat, blueberries have — like red wine — anthocyanins that protect you from heart disease, age-related blindness and memory loss. And they are delicious with dark chocolate. Without the sugar, dark chocolate is an extremely healthy snack packed with the same antioxidants that are also found in red wine.

From disease-fighting antioxidants to heart-healthy fats, these delicious and nutritious dishes, beverage suggestions and the health benefits are here to help you improve.

The best part is drinking a bottle of wine or beer tends to be a group activity, which makes everyone happy and that has its own amazing health benefits. So, cheers to the new you.

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!

Guidelines and Suggestions for your Thanksgiving Wines

Thanksgiving is my favorite feast. You don’t have to send cards or give gifts. You’re not expected in church, synagogue or mosque. You get to play chef, then dine, drink and be merry.

Turkeys, sides, pies and wines are the focus of this family and friend feast that marks the start of the high holiday season. You eat a little too much, celebrate a little too much. Afterwards, it’s acceptable to stretch out for a nap, occasionally check the score.  And, if all goes well, your team wins; there are lots of leftovers and much to be thankful for.

This year there are only 39 days in the holiday season between Thanksgiving and New Year’s Day. So be smart, look for wine deals. Buy a case of wine, typically 12 bottles that will save you 10-15 percent off of your case of wine.

Pairing the proper wines is pretty easy. With the traditional table fare of turkey, stuffing, mashed potatoes with gravy, roasted root vegetables, sweet potato soufflé, cranberries and stuffed onions, there are myriad of flavors. Go for food-friendly wines. These would be not too oaky, sweet, alcoholic or tannic.

Almost any well balanced wine will complement or contrast with at least most of the meal if you use these simple guidelines:

  1. Generous fruit. Not necessarily sweetness but fruity with balancing acidity with both reds and whites are the key to pairing with most of these dishes.
  2. Modest tannins. Many young red wines have that drying feeling that’s a product of their thick skins and long stays in oak barrels. Some dishes can turn this kind of wine into an unpleasant, astringent tartness.
  3. Welcome guests with something bubbly — sparkling wine, cava or prosecco. It sets the celebratory mood. Bubblies can be crisp, cleansing and slightly sweet for the gathering of guests, a perfect start to the holiday season.
  4. While the turkey is resting, pop the rest of the corks and have the guests take a seat. Let the passing begin. Anyone who prefers fruity sweetness will navigate to a Riesling or Gewurztraminer. For reds, think about the perennial favorite Beaujolais or a fruity, dense Spanish Grenache or California Zinfandel; and others will navigate to the red blends.

Riesling or Gewurztraminer

Both are highly aromatic whites. Riesling greets the big flavors on the table with gobs of fruit and crisp acidity. Gewurz also has loads of juicy fruit with a touch of spice. And both varieties can be fermented to be sweet or dry with the ability to pair up with the turkey, sweet potatoes to the sausage dressing.

Spokane’s Latah Creek Riesling has a medium-sweet appley flavor with a crisp finish, or the best bang for the buck — Riesling from Chateau Ste. Michelle, the superbly crafted Columbia Crest Two Vines — is more on the stone fruit end of the spectrum with balancing acidity, all under $11. Gewürztraminer is becoming a rare commodity. As a result, many are more than modestly priced.

Beaujolais

The third Thursday of November is the official release day for Beaujolais Nouveau. This red wine is the ultimate refreshing Turkey Day wine. It can be served slightly chilled and actually does go well because it’s fruity with low tannins. It’s made from the Gamay grape, harvested in September, and graces your holiday table two months later. Because of the carbonic maceration method of fermentation, this wine is without tannins, full of fruity flavors and red, a perfect beginner red.

Wine aficionados may prefer a Cru Beaujolais with a little more stuffing to it. And you’d get that from a Beaujolais Village, whether Morgon, Fleurie or Brouilly. Classic producers like Lapierre and Duboeuf are lighter-bodied but have brambly red and black fruit character with baking spices and a smooth silkiness.

Grenache

Cherries and spice are often found in Grenache with an acidity level that balances the weight of most Thanksgiving dinners. GSM blends — Grenache, Syrah and Mourvèdre — have dark plummy, blueberry layers that links with the earthy root vegetables and savory stuffing.

The Spanish and Australians have a wonderful selection to choose from, most in the $10 range – before your six bottle discount. For Spanish, anything imported by Jorge Ordonez is worth every penny. Tres Picos Borsao Garnacha is an award-winning wine and a particular favorite of mine. Garnacha de Fuego Old Vine, Torres Sangre de Toro, Vina Borgia Campo de Borja are all under $10 and delicious.

Zinfandel

Jammy black fruits laced with spices make Zin a juicy red for Thanksgiving as long as the alcohol level is moderate. Some Zinfandel could be as high as 16 percent, which accentuates the hot effect. Bogle, Ravenswood, Cline and Fetzer have been around for the longest time and are modestly priced because they own their vineyards. Old vine Zins that aren’t aged in oak are great wines at great prices.

Red blends

On the other side of the planet, the Australians are the fourth largest exporter of wines with quite a number of fruit forward Shiraz blends that would please the party palates. Look for reasonably priced Lindemans, Jacob’s Creek or Penfolds.

Other reds that would make a terrific holiday wine are a blend from the Delicato family, Hand Craft. Reminiscent of the Italian immigrant practice of field blending, this Zinfandel Merlot is juicy, packed with ripe black fruits and delicioso.

Woodbridge Red Blend is composed of Zinfandel, Petite Sirah, and Syrah that’s rich with jammy blackberry and baking spices. Totally affordable and quaffable.

My annual advice remains the same: buy wines you like at prices you can afford, open a wide assortment of wines and raise a glass with your family and friends with each and every wine.

Cheers and a very Happy Thanksgiving.

 

Spring’s Eternal Blessings

Spring celebrates traditions and cultures and new beginnings. This month’s celebrations include the Passover, Easter and a  birthday. Happy Birthday, Mom!

Easter and Passover are time honored traditions filled with family, friends and feasting. At the Passover Seder, people of the Jewish faith celebrate their freedom from Egyptian slavery and Christians rejoice at their savior’s resurrection. Pagans had their own springtime traditions that involved Ēostre, a Germanic goddess of fertility, bunnies and eggs.

All this celebrating begins as Mother Nature sheds the cold, wet blanket of winter and displays the many shades and hues of green and the occasional clump of sunny daffodils.

Spring brings verdant fare with fresher, lighter dishes and wines on our tables. From appealing asparagus wrapped in prosciutto, to fresh sliced radishes on buttered toast points or crackers, lemony sorrel, the zingiest garden green ever, sautéed leeks and morels, roasted spring lamb with fresh peas, new potatoes with chive butter, juicy, sweet strawberries and tart rhubarb, and the emergence of abundant mint family, there are many refreshing ways to celebrate spring.

Below are some adventurous wines that play nicely with spring’s bounty. But first, my “Spring Wine Rules.”

  1. Spring wines can be complex wines. Color outside the lines with wines that are not your usual fare. Resist the urge to be safe! Be daring! Be adventuresome!
  2. The delicate flavors of spring wines have notes of herbs, grass and slightly tart fruit which are the perfect match for spring vegetables. The brighter the wine, the better the match.
  3. No new oak. These wines should be herbal and crisp; it’s lighten up time! Stainless steel fermentation insures a crisp and fruit forward flavor. Oak does not.
  4. Kosher wines are fairly plentiful and very good. They can range from big and hearty to lower alcohol, fruity Moscatos. From Italy to Israel to southern California, winemakers have been making these wines for decades.
  5. It’s not the perfect guideline for spring wines but wines that will age usually have a cork. Times have changed; screw caps do not necessarily mean bulk wine any more than corks signify high quality wines.
  6. No Chardonnays or Pinot Grigios.

Here are my plucky proposals for spring whites. These are not the easiest wines to find, so go with the region or the grape.

PINOT BLANC – This grape is a member of the mutant ninja Pinot family. Being a mutant ninja has to do with the ease that they can change skin color. The red skinned grapes are Nero or Noir and Meunier and the gray skinned grape is Gris or Grigio. White is Blanc or Blanco depending on where in the world it is made. Today, Pinot Gris or Grigio is more fashionable than Pinot Blanc.

But Pinot Blanc has the body of a Chardonnay and an easy drinking style that is likely to surprise and delight. And it does not see oak! Instead, it spends time in a great big barrel that is more often than not, lined with centuries of tartaric crystals. I often recommend an Alsatian Pinot Blanc as a choice for seafood, vegetables and roasted chicken salads.

As the third most mountainous country in Europe, Greece’s distinct topography enables the cultivation of 350 indigenous cool weather varietals in a warm weather climate. Somewhat unexpected after seeing all those movies of very sunny, sandy beaches in Greece.

One of Greece’s greatest white wines comes from the MOSCHOFILERO (Mohs-koh-FEE-leh-roh) grape. The wine is super dry but has an aromatic and floral nose. It’s a great wine for spring entertaining. Most Moschofilero can be found in Mantinia, a region in the middle of the Peloponnese Peninsula.

ALBARIÑO is native to Spain’s Rias Baixas region. It’s crisp, refreshing and reminds me of a blend of Riesling and Sauvignon Blanc. Albariño can be lovely with an exotic aromatics and crisp citrus character. That makes it great with fish with a sorrel sauce or ham and pea salad. Zingy in style, it has enough fruit for great balance.

GROS MANSENG is a country white from Gascony, in southwestern France, and it delivers a terrific bang for buck. The Gros Manseng grape is filled with fresh, clean, herbal flavors and Armagnac brings more weight than most simple table wines. It’s hard to find a more versatile spring – or summer – wine.

MENETOU-SALONS made from Sauvignon Blanc are in the grassy, minerally flavor realm.  Its racy acidity is ideal for the tender spring vegetables.  Hailing from the Loire Valley, where Sancerre and Pouilly-Fumé set the bar, the appellation of Menetou-Salon is just west of Sancerre. The chalky soils are similar to the vineyards of Chablis and the resulting flinty minerality of those wines. Pair it with asparagus and scrambled eggs or a pea risotto as a spring treat.

VINHO VERDE is a fizzy Portuguese white. The fresh citrus and-herb packed flavors, low alcohol and fizzy personality make it the perfect spring wine. The lighter alcohol content is perfect for a light spring brunch of frittata, fresh fruits, and hot cross buns.

PICPOUL, native to the Rhone Valley and Languedoc, tends to be crisp and green similar to a Sauvignon Blanc.  Picpoul de Pinet from vineyards overlooking the Mediterranean Sea can show richness that makes them one of the best value choices out there. Use it to begin dinner as it pairs especially well with clam linguine, barbequed oysters or crab cakes.

VERDELHO plays nicely with spring fare with scents of chervil and thyme and lots of citrusy brightness. It has sweet peachy flavors that add a bit of weight to the mouthfeel. The grape is Portuguese, but it has found home in California, where its ability to hold acidity in the heat make Verdelho a winner. It also shines Hunter Valley where it is blended to brighten up the mellower Semillon. Chill it up and pair it with sardines, olives or a chicken salad.

Another grape to consider is the CHENIN BLANC grape from France, South Africa or Washington. It has a steely, aromatic profile with ripe peach flavors that pairs well with the season’s flavors. Consider a bottle of this with your smoked trout or fresh fruit salad.

May your springtime celebrations be sunny with lighter fare and adventuresome wines!

Thanksgiving Wine Pairing Made Easy

The wine-food conundrum for Thanksgiving stems from the plethora of fruits, vegetables, spices and flavors on the plate all at once, rather than a seven-course dinner, right? If you think of Thanksgiving as a wine opportunity rather than a challenge, you have just solved the perennial puzzle.

My wine advice for your Thanksgiving table — whether it is store-bought, traditional, fancy or familial, vegetarian or vegan — is to serve a wide variety of wines. The decision should not be which wine to pour but which wines to pour. With this shotgun wine approach, you’re likely to please a majority of the palates at the table and make some fantastic pairings, too.

This can be an adventure for all. Have your friends and relatives bring their favorite wine or, better yet, an untried but often-heard-of bottle of wine. This approach also ensures quashing any political conversations with an “Oh my gosh! That wine is so great with your Waldorf salad, Aunt Kitty.”

What you learn from this experience is great practice for mastering the magic of food and wine pairing. Remember, it takes, practice, practice, practice.

Be it red, white or rosé, roast turkey, mashed potatoes and giblet gravy pair with most any wine, really. But it’s the relatives and friends and the side dishes that create this myriad of palates and flavors.

The multitude of Thanksgiving flavors is a whole lot of hearty, savory dishes. If the wine is hearty also, then it will work well because the dish and the wine are of similar weight. That’s the key.

So here’s my plan: First and foremost, greet your guests with a sparkling wine. Pour a vintage cuvée that could set you back $30+. You’re worth it.

For diversity, Washington’s Treveri Cellars makes premium sparkling wines from a wide array of grapes, such as the traditional Chardonnay and Pinot Noir to Riesling, Viognier, Gewurztraminer and even Syrah. Aged on average 24 months, these sparkling wines would make this occasion very special.

For a crowd, pour a Prosecco or a Spanish cava, your best bets for a tasty value. And if Gramma likes something sweeter, go for an extra dry sparkling or pour a dollop of OJ or raspberry syrup in her glass along with the bubbly. She’ll love it.

When everyone is seated and it’s time to present Tom Turkey, put a few chilled whites and some fruit-forward, medium-bodied reds on the table and let the pairing begin. You can smile, knowing you have just maneuvered around the age old question of what wine to have with Thanksgiving dinner.

Do you go with the traditional sage, sausage and onion stuffing, whipped potatoes, giblet gravy, candied yams, mashed rutabaga, turnips, glazed onions and cranberry sauce? Or do you put a cultural twist on the table with a chipotle rubbed smoked bird, red chili gravy and cornbread chorizo stuffing?

An off-dry Riesling, aromatic Gewürtztraminer, Oregon Niagara, new world Pinot Noir, full-bodied Spanish Tempranillo, Washington Merlot and a rich, red blend would cover most traditional dishes very nicely. With the spicier twist, bring on the Beaujolais Nouveau with its carbonic macerated fruitiness, a German Auslese, a jammy Zinfandel, Australian Shiraz and a rich, fruity Valpolicella Ripassa.

Or perhaps your family tradition is oyster stuffing, roasted Brussel sprouts and carrots with horseradish sauce, sweet potato soufflé, roasted squash, Waldorf salad, jellied cranberries and that green bean casserole from the soup can recipe.

Well, let me introduce you to Alsatian wines that are the most food-friendly wines on the planet. Choose from Gewürztraminer, Pinot Blanc, Pinot Gris or Riesling. Or chill up all four of these medium-bodied, French mountain grown whites and taste them side by side. A bevy of New Zealand Sauvignon Blancs would also work very nicely with vegetables of every color and the wide assortment of herbs.

When it comes to food and wine, Italians seemed to have figured it all out a long time ago. Many Italian wines have an incredible ability to combine a medium-bodied wine with a ton of acid, and that translates to refreshing with rich foods.

From the Campania region, try the Falanghina grape, an Umbrian Orvieto and a full-bodied Gavi from Piedmont. For reds, nothing can beat the flavors or price of a Nero d’Avola, a juicy Barbera, or a Tuscan Sangiovese with its flavors of cherries and herbs.

Let’s broach the dilemma of dessert. What the heck does pumpkin pie, pecan pie, and mincemeat pie pair well with for goodness sake?

The dessert wine rule is always serve a wine that is sweeter than the dessert. When was the last time you tried an Oloroso sherry, Malmsey Madeira, Muscat Beaumes de Venise or a Tawny port? Well, it’s time. And be sure to bring out those small dessert glasses for these unctuous treats.

My annual advice remains the same: Open one of everything. Or at least, a wide assortment of wines that will go well with the variety of dishes on your holiday table. Find wines you like at prices you can afford and be sure to raise a glass with your family and friends with each and every glass.

Cheers and a very Happy Thanksgiving.

Here’s to You from Yakima Valley

One of the many highlights of a recent trip around Yakima Valley was a wonderful gourmet dinner experience that you should treat your dining partner and yourself to.

The Carousel Restaurant & Bistro is fine dining with French flair. Many of the recipes are from the French chef who originally opened the restaurant. The service was exquisite, the food was fabulous and with Casablanca playing on the wall during dinner, what could be better?  casablanca

The soundless black and white movie created an exotic atmosphere in the middle of this historic farming community.  During dinner, an amazing harp player entertained with familiar tunes.

But the fresh, local food and the wine pairing is the subject of this week’s story.  If it seems like I’m gushing, it’s probably because there’s lots to gush about!

For a dinner such as this, it’s important, almost mandatory, to have a dinner party partner, affectionately known as the DPP.  This ensures that you get to taste twice as much.  I would also like to mention that when in a French restaurant, I like to choose the more adventuresome Chef’s Choice dishes, especially if the DPP chooses the usual dishes.  boar w glasses

The first of five courses was an appetizer of Provence Boar Paté (mine) and crab cakes (the DPP).  I chose the paté made from slow simmered chicken and boar foie gras served with bacon jam. It was perfectly paired with a Domaine Collette Beaujolais Village 2014.

This ruby colored wine has a fruit bowl of flavors that include raspberry, red currant, and strawberry. The tannins were supple and beautifully balanced probably because of the whole bunch fermentation. This wine was a stunning match with the pate. Bravo to Greg, our maître d for the first of many thoughtful and spot on matches.

The DPP went for an appetizer of crab cakes on a  bed of arugula tossed with a lemon vinaigrette and brown butter capers. This too was expertly paired with a Dopff & Irion 2013 Riesling from an often overlooked area of France – Alsace. Here is an old world wine with place names not as prominent on the label as the grape names.

Constructed in 1549, the Chateau was originally owned by the Princes of Wurtemberg, who ruled over the city and its region for almost five centuries. Even a Chateau founded in the 16th century can survive 5 centuries because it embraces new technologies.

This particular bottling was done with screw caps! Gasp! Which surprised me in a pleasant sort of way. We all need to embrace screw caps especially with white wines which are typically enjoyed within a year of being bottled.

Considering a cork tree has to be at least 25 years old before its bark can be harvested, we need to rethink our carbon footprint. Even though its cork can then be stripped every 8 to 14 years after that first harvest, we should adapt as this old chateau has done.

My salad was great but the DPP salad was the show stopper. flambeeingCooked tableside, the salade d’epinards (spinach) flambé was a flaming success. The red wine vinaigrette was reduced and then the cooked bacon was added and flambéed with brandy to produce a two foot high torch.

Salads were served with the Cote de Bonneville DuBrul Vineyard Rosé. This 45 acre site produces small berries, small clusters, and low yields.  DuBrul Vineyard has been recognized as one of the top Washington State vineyards.

french onion soupThe soup course included the ubiquitousasparagus soup but very French, French onion soup and soupe de jour was made with fresh Yakima Valley asparagus. The former was accompanied by one of my all time favorite wines, Owen Roe Abbotts Table which is a blend of Zin, Sangiovese, Blaufrankish and Petite Verdot. The later with a Tour d’Auron 2013, a Bordeaux Supérieur blend of Cabernet, Cab Franc, Merlot and Petite Verdot. Another great match by Greg.

And for the pièce de résistance, the chosen entrées were duck and rabbit. The duck was seared and braised in a house red wine sauce with flambéed green peppercorns served over mushroom risotto.

It was complimented by the 2012 King Estate Oregon Pinot Noir, a very aromatic wine with wonderful cherry flavors with with hints of earthy mushrooms.

I chose another chef’s choice created with seasonal ingredients. When in a French restaurant, there are certain dishes guaranteed to be on the menu that you wouldn’t find on a Kitsap County menu, snails, frog’s legs and rabbit.

My dish turned out to be a delicious casserole of rabbit DSCN4305with house-made noodles, arugula and Asiago.  This dish was accompanied by a Kestral 2012 Cabernet. According to winemaker Flint Nelson, “This expansive wine boasts full body, ripe dense fruit flavors, with supple tannins and a lingering finish.” I would heartily agree.

mousseFor dessert, the choices were obvious. Chocolate mousse cake, pastry chef’s choice and a glass of Treveri Rosé. Chef’s choice was a raspberry tart with basil, lemon peel and an apricot glaze. raspberry tartBoth were pleasing to the eye as well as the palate. But I had to use stealth to get a bite of the cake. The sharing was over as the DPP only likes raspberries in his beer.

Treveri Cellars is a Yakima Valley winery that produces some really great handcrafted sparkling wines. This family operation is led by a husband and wife team, Jürgen Grieb, head winemaker with almost 30 years in the Washington wine industry and Julie Grieb, business manager.treveri rose

Treveri opened its doors just days before the Thanksgiving rush in 2010 with a mission to put Washington sparkling wine on the map.  In almost six years, Treveri has been served three times at White House State Department receptions, the James Beard Foundation in New York,  received a Double Gold at the Seattle Wine Awards, 90+ point scores from national 100 point scorers and voted one of the nation’s Top Ten Hottest Brands of 2014 by Wine Business Monthly. Mission accomplished!

Producing a wide array of sparkling wines, including non-traditional varieties such as Syrah, Riesling and Gewurztraminer, Treveri uses state of the art techniques to produce these beautiful bubblies.

This Rosé, aged an average of 24 months, was a gorgeous rose color with big strawberry flavors and a lingering finish. The wine was a perfect match with both desserts and a beautiful and so very continental way to end the evening.

This is a dining experience you deserve! Carousel Restaurant & Bistro, 25 North Front Street, Yakima. (509) 248-6720

The Color of an Old Sauternes

You may have heard that Clear Creek, which runs from Bangor Base to the estuary at Dyes Inlet, is getting a new bridge this year. That may have been a shocking discovery about three weeks ago when you would have had to find a new way around the Bucklin Hill while PSE put in some poles during the fish window.  do

In preparation for the big change to the biota of the estuary, the Clear Creek Trail has been monitoring water quality. We’ve been at this since last June, and being a recovering Old Town Silverdale Wine Shop Owner, the color of the dissolved oxygen test reminds me of an old Sauternes.

Sauternes is a special region in southern Bordeaux very near the ocean. In other regions, where dessert wines are made, they are more at the whim of Mother Nature from vines that usually produce drier versions of wine. This region is dedicated solely to the production of unfortified, sweet white wine.

Sauternes winemaking regulations are different also. The appellation is reserved for wines from five communes where regulations stipulate minimum levels of alcohol (13%) and the wine to taste sweet.

This very unique microclimate is close to two rivers and the intertidal waters that create a lot of fog in the fall when the grapes are ripening. This moist atmosphere encourages Botrytis Cinerea or Noble Rot.

Three grapes are allowed, Sémillon, Sauvignon Blanc and Muscadelle. Sémillon is the principal grape mainly because it is more susceptible to Noble Rot than the other two. It is typically about 80% of the blend. Sauvignon’s main role is the acidity to the blend to keep it balanced and Muscadelle is for aromatics.

Noble Rot is a fungus prized in the Sauternes region. Basically, it sucks moisture out of individual grapes thus increasing the tartaric acid and sugars, concentrating the flavors. The result is a wine of distinction, lush flavors of honey, tropical fruit, heady aromas and rich, powerful, creamy mouthfeel. Mainly because of the Noble Rot which has an unique aroma similar to a spice cabinet.

Sauternes are some of longest-lived wines; I’ve admired some and have tasted even fewer. I remember getting to look at a bottle of 1929, all coppery in color that a former chef of the Silverdale Beach Hotel had in his cellar.

Sauternes typically start out a gorgeous light gold color that becomes increasingly darker as it ages. Once a tint of orange appears, it has developed complex and mature flavors and aromas.

Yes, Sauternes is a labor intensive, costly wine to make. For example, Chateau d’Yquem makes at least 17 passes through the vineyards, picking only the best grapes. Botrytis does not just swoop down one day and perform its magic. It tends to be very spotty.

A typical harvest might be picking a patch of botrytis affected grapes for a couple of days and then it rains for a few days; this brings a halt to the picking. When the better weather resumes, grapes affected by the undesirable grey rot are removed, then another bout of Noble Rot appears and picking begins again. Hand picking can go on for six weeks. A long period of time for the team of pickers to be kept waiting.

When this style of wine got its start is not certain however, Thomas Jefferson purchased many a bottle of Sauternes’ most famous property, d’Yquem. He even convinced George Washington to purchase 30 bottles of the wine!

As with dry wines, vintage makes a big difference when buying Sauternes. And the 2011s now on the shelf are from a great vintage. Top Sauternes bottlings include the Chateau d’Yquemdyquem at around $400 or so, Chateau Guiraud for about $85 and Chateau Suduiraut for a mere $70.

There are two other communes to look for that are not quite as expensive as Sauternes. That would be Barsac and Loupiac. The quality is as good because they live by the same rules of the region but they are lesser known. Cadillac is another commune but is small and rarely seen. They only produce wine there, not cars.

Barsac Chateaux to seek out would be Chateau Doisy Daene, Doisy Vedrine, Nairac, and de Rayne Vigneau. These range in price from $35 to $50.

Sauternes can be had in half bottle sizes (375 ml) and given the richness, much preferred. The wines are served slightly chilled. Sauternes can be paired with a variety of foods but by far, the classic match is seared Foie Gras with fresh berries.

And just like the Champagne, American Champagne and Methode Campainoise agreement, Sauternes made anywhere else in the world is spelled Sauterne – without the S. That’s how you’ll know.

Just a reminder that Taste Washington happens at the end of this month. It’s a wonderful opportunity to learn more about the Washington Wine scene. There are some great seminars to attend also, Washington vs. The World, The Chardonnay Revival and a couple of appellation spotlights. The one that caught my attention was Wine Tasting with the Masters – Master Sommelier and Master of Wine. That should be very interesting. Here’s the link for more info: http://tastewashington.org/seminars-2015/

What’s your Game Plan for Thanksgiving?

Thanksgiving celebrations differ from one home to the next. turkeyStill there are certain flavors, traditions and approaches connected with our most food focused holiday that strikes a chord in all of us.

Whether you go with the traditional turkey with sage and onion stuffing, giblet gravy, candied yams, and cranberry sauce; put a cultural twist on it, with a chipotle rubbed bird, red chili gravy and cornbread chorizo stuffing; or go the vegan route with a mound of riced potatoes shaped like a bird and glazed with browned butter with all those wonderful vegetable side dishes, Thanksgiving is a dinner you can sink your teeth into. But what to drink with it has been debated for many decades.

Every Turkey Day, the family sommelier faces the perplexing question: do I go with something sweet that can stand up to candied yams and tart cranberry sauce and keep Mom happy? Or go with Beaujolais Nouveau because it’s available now, red and fruity? Decisions, decisions.

Thanksgiving wines shouldn’t be intimidating. This is not the time to pull out that bottle you’ve been cellaring for a while. Serve something familiar, homey and delicious enough for those neophytes to be satisfied and thoughtful enough for wine lovers to appreciate.

Pairing wine with roasted, brined or deep fried turkey is a piece of cake but short of a dessert wine, nothing is sweet enough to do battle with yams blanketed with toasted marshmallows.

Dry, high alcohol wines will perish with all that sugar and salt. And white wines need a decent amount of acidity to cleanse your palate. Uncomplicated, fruity wines with a little residual sugar are the best recourse for matching with these courses.

Some of the better partners for Thanksgiving dinner, in my opinion, are Alsatian whites, German Rieslings, Grenache blends from France or Spain and Tempranillo from Spain or the West Coast. Pinot Noir, contrary to some opinions, has never worked for me with all those strong flavors dished up at Thanksgiving- unless, of course, it’s in the bubbly.

Balance is the key for the perfect pairing. For a white, think Riesling or one of those soft, slightly sweet Pinot Gris. For reds, fruity and friendly, low alcohol Zinfandels, Tempranillo or even Carmenere would work well.

sparkling glassEvery holiday dinner should begin with something celebratory and good. At my table, nothing says celebrate better than a bottle of bubbly. The pop of the cork signals the start of the celebration. And it’s off to the races from there.

Given the tradition of the day, here are some American bubblies with good acidity and a core of fruit to consider:  Chateau Ste. Michelle’s extra dry which is actually slightly sweeter in style than a brut despite its description; Oregon’s Argyle brut or Washington’s Treveri Cellars would grace any table. Treveri produces several Columbia Valley sparkling wines you should try. Three that would be perfect for this occasion would be their sparkling Riesling, Gewurztraminer or Syrah. You will be impressed! These sparklers range in price from $10.49 to $23.

white wine glassWhite wines to serve, could be California’s Oak Grove Pinot Grigio which is soft, fruity with crisp citrus flavors. Or Wine by Joe Pinot Gris from Oregon that has wonderful flavors of citrus, pear, and green apple with refreshing acidity. Both are under $10, so stock up for the holidays.

But Riesling is really the best white to serve.  And Washington makes second best – after Germany, of course.

Pacific Rim Riesling from Columbia Valley is a delicious off dry, richly fruity wine packed with peach, apricot flavors with a hint of wet stone. Milbrandt Riesling scored high with its fresh, lively stone fruit flavors and juicy acidity. These guys have been growing from in the Columbia Valley for generations. Latah Creek Columbia Valley Riesling is filled with flavors of green apple, ripe pear and spice with a crisp finish.

Jones of Washington Columbia Valley Riesling is an orange blossom special touched with pineapple and fresh picked apples. He also makes an estate Pinot Gris from the Ancient Lakes AVA that would perk a lot of  interest at the table.

Two Mountain Winery Rattlesnake Hills Riesling is another crisp refreshing wine with a nice balance of pear, citrus, and minerals on the palate.

red wine glassRed wines are trickier than white but if you make sure the alcohol is around 13% or less and there is a modicum of fruit, your chosen one will be a hit.  With that in mind here are a few grape suggestions: Lemberger, Tempranillo and Baco Noir.

Lemberger, a dark-skinned grape from Austria, is typically fruity with ripe plum and black cherry and a hint of pepper. It does well in colder climates where it goes by a more mellifluous name of Blaufränkisch.

Look for Kiona Vineyards and Winery on Red Mountain, the largest grower of Lemberger in the United States. Others include Alexandria Nicole Cellars, FairWinds Winery, Kana Winery Olympic Cellars, and Whidbey Island Winery. Priced between $10 and $22.

I had hoped to recommend another grape of Spanish origin from Washington and California that would be fabulous with dinner, but they all went past the affordable for a big dinner party price. So I’m taking you to Spain for delicious, affordable and the perfect reds for Thanksgiving.

The best made and priced would be the Campo de Borja Borsao Red  from La Mancha, Spain. With its intense, smoky, black cherry and spicy flavors, this wine is a blend of mostly Grenache and a dollop of Tempranillo this wine is a deep ruby/purple color.

From Valencia, the El Prado Red is another blend this time Tempranillo and Cabernet. It’s a medium bodied with raspberry and current flavors. And from Rioja, with 100% Tempranillo is the Cune Rioja Crianza. The toasty, cherry flavors are smooth and satisfying.

Also from Spain but made in Prosser is the Red Diamond Temperamental. Red Diamond sources grapes from the best locations around the world. This Spanish blend offers flavors of berries and plum has a silky smooth finish.

Garnacha de Fuego Old Vines from Calatayud is another intensely flavored wine that emphasizes fruit. Mostly black cherry but there are plum and raspberry with smooth tannins and a long finish.

The best thing about these wines is the price – all under $10 and most around $7. So, stock up on these affordable wines, because there are more holiday dinners in your immediate future.

Have a warm and happy Thanksgiving.

Garlic, Vinegar and a Whole Lotta Black Pepper

Pairing Filipino cuisine with a beverage that is heavily influenced by the Spanish who brought tomatoes, sausages, peanuts and wine; and the Chinese with their fish paste, soy sauce, rice, noodles and spring rolls is a bit of a challenge.

Many dishes are made with tart tropical fruits, pickled in vinegar, steeped in garlic and soy sauce. And let’s not forget the salted dried fish. Ingredients that are not exactly easy to pair with say a Northwest Syrah or Chardonnay, right?

The quintessential Filipino signature dish is Adobo. It has plenty of garlic, black pepper, vinegar and soy sauce. The former two are fairly easy to pair with most wines. The latter two are trickier, especially the soy sauce.

With this classic dish, the basic rule to remember is no tannins and lots of fruit for contrast to the tart, salty flavors of the Adobo. Here is what comes to mind.

Filipino tradition dictates a San Miguel or a sweet, cold fruit drink sometimes made with vinegar. These are quite popular in this tropical climate. The popular Lambanog is an alcoholic beverage described as coconut wine distilled from the sap of the unopened coconut flower.

Drinks from tropical fruits, mangoes, bananas, limes, coconuts and oranges would also be refreshing. Spanish Sangria is a popular drink. It’s a red wine made with a dollop of simple syrup and lots of fresh tropical fruit floating on top for a thirst quenching drink to pair with the vinegary, salty, spicy Adobo.

Here in the northwest, there are many beautiful fruit forward wines. Let’s explore some of the more exotic wines available here.

First though, my go to book on pairing, What to Drink with What You Eat by Andrew Dornenburg and Karen Page, suggests that the best wine with a soy-sauced dish is Gewürztraminer followed by fruity wines and then sparkling wines.

The Kitsap Wine Festival introduced me to a few new wineries that make beautiful Gewürztraminers. First was Naches Heights Vineyards. This Gewürztraminer with its lovely fragrance of lychee fruit and apricot, tangerine and green apple flavors has an off dry style that makes this a superb match with both the Adobo and Lumpia.

Masquerade Wines 2011 Columbia Valley Gewürztraminer has that typical floral, spicy Gewürztraminer fragrance and tropical fruit flavors in a slightly sweeter rendition of the grape, a nice contrast to the pepper and soy sauce.

For red wine, I highly recommend the Baco Noir grape. This is a hybrid that is prevalent in both Michigan and British Columbia. Being half American and half vinifera grape, it can survive those blustery cold climates. Stina’s Cellars in Lakewood Washington has a 2010 Baco Noir that is all blueberry, plum and pepper with a smooth and supple mouth-feel. Highly recommended.

Two Mountain Winery doesn’t make a Baco Noir but does make a wine with similar smooth and supple characteristics. Lemberger is a relatively obscure European vinifera grape known as Blaufränkisch, the blue French grape. Their Lemberger from Rattlesnake Hills with flavors of boysenberry, fig and white pepper would be another perfect wine with the Adobo if only it were available! Be on the lookout for their soon to be released 2012.

Kiona was the first winery in the United States to produce Lemberger way back in 1980. Their Lemberger is a consistent award-winner. It’s bright black fruit and pepper flavors and smooth medium-bodied texture would pair very well with the Adobo.

But enough about wine, let’s talk about beer. As you well know, there are many, many beer styles and with this vinegary, black pepper, soy sauced dish, the same guiding principle: No over the top bitterness.

With beer, bitterness comes from compounds in the hops. International Bittering Units scale (IBUs) measures how much bitterness is absorbed during brewing. And, of course, the hundreds of different hops have differing levels of bitterness.

For local beers, try SilverCity’s Clear Creek Pale Ale. It’s a blend of three lightly toasted malts that add a mild caramel character to the flavors. This beer has mild Centennial and Amarillo hops and then a bit of time in the conditioning tank so it is mild and refreshing.

Poulsbo’s Sound Brewery’s Koperen Ketel Belgian Style Pale Ale has 18 IBUs, relatively low on the IBU scale. For instance their Reluctant IPA is an American Style IPA at 52 IBUs. This copper colored ale has an herbal, fruity aroma and a clean dry finish.

And then there is the idiosyncratic Slippery Pig Brewery also in Poulsbo. Their Curly Tail Stinging Nettle Pale is flavored with Cascade hops and Stinging Nettles so the resulting IBUs are quite low. I think it would be a great match for the Adobo.