Wild 4 Washington Wine

Review: Pomum Cellars 2010 TINTO

2013-05-19T18:43:00.000-07:00

A classic Spanish blend of Tempranillo, Garnacha and Graciano.

2010 was an unusually cool year for Washington. Word on the street was that it would be a difficult vintage to execute; but the best winemakers would produce truly spectacular wines. A vintage to remember for some. The Pomum Cellars 2010 TINTO is one of those wines made by one of those talented winemakers. This bottle was provided courtesy of Pomum Cellars.

Color: Clear, light ruby.
Nose: Bright raspberry.
Palate: Smoky, earthy, raspberry, cranberry, cherry, dry, fine tannin, drank well across the palate, great texture, smoky, cherry, medium finish.

The 2010 TINTO was a good companion to dinner of broiled lamb and asparagus. After being open for 35 minutes it had a satisfying fluid quality, similar to premium chocolate which melts the moment you bite it. The nose expanded to aromas of raspberry cordial, tobacco, sage, tarragon and white pepper.

After dinner, the TINTO still exhibited that fluid chocolate quality, it shined mid-palate and felt lovely on the tongue as it drifted into a beautiful dry finish with green tea. A lip smacker friends. Big like. Strongly recommended.

Tempranillo is one of those varieties which benefits from the brightness of Grenache (Garnacha) and Graciano. This wine is beautifully balanced and drinks surprisingly well at such a young age. I have high expectations that this vintage will continue to evolve and deliver satisfaction for several more years. Once again, winemaker Javier Alfonso has delivered on his mission statement, "Crafting Passion in a Bottle."

Blend: 75% Tempranillo, 19.4% Garnacha, 5.6% Graciano
Closure: Natural cork.
ABV: 14.3%
Production: 330 cases
SRP: $25
Sample Provided by the Winery

Pomum Cellars
http://pomumcellars.com
18512 142nd Ave, Woodinville, WA 98072
(206) 362-9203

Note: I met Pomum Cellars winemaker Javier Alfonso and his wife Shyla in Seattle this January at the Washington State Wine Awards ceremony. He and his wines made a strong first impression. Javier is originally from the Ribera del Duero region in Spain and is making wine in Woodinville, Washington.

Related Post: Wine of the week: Pomum Cellars 2009 Syrah

Cheers!

Review: McKinley Springs 2010 Cabernet Sauvignon

2013-05-19T17:55:00.002-07:00

An honest expression of Washington terroir.

It's a pleasure to enjoy a bottle of red wine that tastes like you expect it to taste and compliments your meal. Is it odd to tell you that the McKinley Springs Cabernet Sauvignon tastes like and drinks like a Washington Cabernet Sauvignon? It does and I enjoyed it.

Color: Deep garnet
Nose: Cherry, vanilla, chocolate, green tea, hint of mint.
Palate: Lots of fresh cherry, followed by vanilla and chocolate, fresh on the palate, pleasantly dry, cherry, vanilla, cranberry and coffee on the medium finish. With some air time a wonderful back of palate sensation and flavors. Out of the gate this was a tasty wine.

I suspect this wine will continue to show off. Buy a case and open a bottle a year for the next 12 years. That would be a wonderful way to appreciate this wine. The McKinley Springs Cabernet Sauvignon was enjoyed with slow cooked boneless beef ribs. The savory, tender beef was a perfect match to the McKinley Springs 2010 Cabernet Sauvignon. A good pairing. Recommended.

AVA: Horse Heaven Hills, Estate vineyard
Blend: 91% Cabernet Sauvignon, 9% Petit Verdot
Aging: 18 months 33% new oak
ABV 13.5%
Closure: Natural cork
Paid: $18.99
Cases produced: 1255

This wine was a blend of the original "old block" planted in 1980 and the newer block 17 on their 2000 acre estate vineyard in the Horse Heaven Hills AVA.

McKinley Springs Winery
Tasting Room is open Memorial Day Weekend – Labor Day Weekend.
1201 Alderdale Road
Prosser, WA 99350
509-894-4528
www.mckinleysprings.com
twitter: @mckinleysprings

About McKinley Springs

The children and spouses of Louise and Bob Andrews, established McKinley Springs Winery in 2002 with a goal of producing balanced, flavorful wines offering excellent value. Rob Andrews, Grower, tends to the vineyards and Doug Rowell, Winemaker, oversees production at McKinley Springs. Together they make wines, focusing on Cabernet Sauvignon, Syrah and Chenin Blanc.

McKinley Springs grows over 20 varietals on its 2000 acre estate vineyard in the southern part of Washington’s Horse Heaven Hills. McKinley Springs also supplies 25 noted area wineries with grapes, including Andrew Rich, Northstar, Syncline, Hogue and Columbia Crest. The Horse Heaven Hills AVA is bordered in the north by Yakima Hill, to the south by the Columbia River, and surrounded by the larger Columbia Valley appellation. The winds from the Columbia River protect against vine diseases and provide a cooling effect that concentrates fruit flavors, while the south facing slopes provide optimum growing conditions.

Related posts:

Cheers!

Discover the Wines of Holman Ranch

2013-05-09T11:47:00.001-07:00

Six wines from Carmel Valley, California.

Holman Ranch is located in the Carmel Valley, California. It was originally part of Mexico and the land was bestowed to the Mission San Carlos Borromeo del Rio Carmelo during the Spanish era. One of the first ranches was the Los Laureles Rancho that included property which today is Holman Ranch. In the 1920's the Ranch served as a retreat for Hollywood celebrities; including Charlie Chaplin and Theda Bara. By the 1940's Holman Ranch became one of the first resorts in the Carmel Valley and host to another generation of Hollywood celebrities. Some of the famous actors you would have seen included: Clark Gable, Vincent Price, Joan Crawford and Marlon Brando.

In 1989 estate vineyards were planted on the property. In 2006 the property was purchased by Thomas and Jarman Lowder. They refurbished and updated the Ranch, fulfilling their dream of making estate grown and bottled wines and olive oil.

The 400 acre property at Holman Ranch has become a venue for weddings, special events and corporate retreats. And they have 19 acres of estate vineyards. Varietals grown on property include: Pinot Noir, Chardonnay, Pinot Gris and Sauvignon Blanc. As I discovered, the wines they produce are unfined to express true varietal characteristics (don't worry if you notice some settling or crystallization in bottle if you refrigerate the white wines).

Before agreeing to review their wines, I visited Yelp to read the reviews of their facility and their wines. They rated 5 STARS. Customer feedback was strong and positive. The facility and property are unanimously rated as “gorgeous” and “peaceful” and “out of the way.” Service was also unanimously reported as “exceptional” and “professional.” The glowing customer comments about Holman Ranch and their wines was all the motivation I needed.

It was my pleasure to enjoy six bottles of Holman Ranch Estate wines. Reviews follow.

Holman Ranch Vineyards 2011 Estate Pinot Gris Carmel Valley

Color: Straw with green tint.
Nose: Grassy, mineral, green apple, oregano.
Palate: Bright, grassy, granny smith apple tart with pear, creamy finish.
Day Three: The wine remained extremely crisp with a lot of minerality and tartness on the finish. Reminded me of a New Zealand Sauvignon Blanc. A huge amount of life in this wine. Suggested pairing: This wine would be fantastic with raw oysters, sashimi, tuna and halibut. Recommended.

ABV 12.5%
Closure: Natural Cork
SRP: $20
Sample provided by the winery

Holman Ranch Sauvignon Blanc 2011

Color: Straw
Nose: Toasty, fig, tangerine skin.
Palate: bright, grapefruit peel, with lemon zest on the finish.
A zesty wine, suitable for sushi, sashimi, shrimp cocktail, and grilled chicken kabobs.
Day two notes.
Nose: Grassy with peach blossom
Palate: Still bright, creamy, gooseberry, grapefruit, tart back palate, finishes fresh front palate. Lovely. My speed for cooking dinner, sun streaming through the kitchen window, songza playing Swingin London. Groovy. Recommended.

Closure: Natural Cork
ABV 12.5%
SRP: $20
Sample provided by the winery

Holman Ranch Chardonnay 2010 Carmel valley

Color: Gold, too cold in fridge, some settling in bottle.
Nose: toast, ginger, pear, nutty, petrol, honey.
Palate: good mouth feel, bright, honey, kiwi, melon. Good long honeyed finish. Best served gently chilled, not cold.
New word style Chardonnay, fresh, not heavy, not buttery, not over oaked, almost elegant. Food ready, poultry and seafood, and perfect for the patio or beach. Recommended.

ABV 12.5%
Closure: Natural cork (tartric crystals on end)
Cold fermented 3 months new French oak.
SRP: $28
Sample provided by the winery

Holman Ranch 2011 Rose of Pinot Noir

Color: Pale strawberry pink, glossy.
Nose: Soft strawberry, orange blossom
Palate: Strawberry, orange peel, dry, fresh, clean finish.
Another well done wine. Great sipping wine, California summer in a glass. Recommended.

ABV 12.5%
Closure: Natural cork
SRP: $22
Sample provided by the winery

Holman Ranch 2010 PinotNoir

Color: Ruby color
Nose: Earthy raspberry
Palate: Bright up front, clean at opening, red fruit
After 30 minutes.
Color: Garnet color
Nose: Cinnamon, cherry, candy, floral,
Palate: Cherry, bright peak mid palate, soft tannin, balanced acidity, rhubarb tart leading into a strawberry finish. Classic Pinot Noir. Food worthy. Recommended. Paired with steak, pea pods, salad with feta and strawberries. Very enjoyable sipping wine at sun set.

Closure: Natural cork
ABV 12.5%
SRP: $33
Sample provided by the winery

Holman Ranch Vineyard 2011 Estate Grown Pinot Noir Heather's Hill

Color: Bright, clear, ruby.
Nose: Just picked strawberry, soil, vanilla
Palate: Strawberry, raspberry, vanilla, a little heat on the clean finish.
An hour later.
Color: Deeper red.
Nose: Dried strawberry, pencil shavings.
Palate: Richer mouth feel, strawberry, raspberry, cherry, gently dry, balanced acidity with a medium finish. Bang'on at the one hour mark. Serve at 55 – 60 degrees.
After three hours.
Color: Garnet.
Nose: Berry fruit leather, raspberry dominant, earthy.
Palate: Strawberry, cherry, almost chewy on the rich, long finish. Really showing off at this point and a big lip smacker. I enjoyed this bottle of wine, it was interesting after an hour and especially good at the three hour window. Recommended.

ABV: 14%
Closure: Natural Cork
SRP: $37
Sample provided by the winery

I encourage you to seek out Holman Ranch wines. If you are anywhere near Carmel Valley a visit to their property is mandatory. They are on my must visit list.

*Since Holman Ranch is a private residence, all visits are by appointment only. Please call in advance.

Holman Ranch
P.O. Box 149
Carmel Valley, CA 93924
Tel (831) 659-2640
Fax (831) 659-6055
info@holmanranch.com

Tasting Room
19 E. Carmel Valley Road
Suite C
Carmel Valley, CA 93924
Tel (831) 659-2640
Fax (831) 659-6055
wines@holmanranch.com
Tasting Room Hours
Mon–Sun - 11am–6pm
Private Tasting - Call for information

Cheers!

Hamilton Cellars 2007 Cabernet Sauvignon

2013-05-09T10:28:00.000-07:00

Hamilton Cellars has a tasting room in South Richland; lucky me, it's easily within walking distance. My wife is supplying me with regular doses of Hamilton Cellars wines. One of the bottles I recently opened was the Hamilton Cellars 2007 Cabernet Sauvignon.

I first visited this wine two years ago at the winery. It is aging gracefully.

Day One Tasting Notes:
Color: Dark, brooding purple.
Nose: Bakers chocolate, cherry turnover, pepper mill.
Palate: Full in the mouth, baked cherry, vanilla, chocolate. Bright front palate, fine tannin, dry, not aggressive. Medium finish.

Day Two Tasting Notes:
Cola, licorice nose, with cherry, cola palate. Smoother, richer, more integrated on day two.

Synopsis: Big shoulders, big wine, big like. If you have the 2007 Cabernet Sauvignon, it is ready to drink now. You could also hold this wine for about another 10 years. Recommended.

Blend: 100% Cabernet Sauvignon
Closure: Natural cork.
SRP: $28

Hamilton Cellars is located in Queens Gate Village, on Keene Road in South Richland. They have plenty of room for you and your friends - put them on your must visit list.

Hamilton Cellars
1950 Keene Rd, Bldg I, Richland, WA 99352
Phone: 509-628-8227, 509-628-2907 (fax)
Tasting room is open: Wednesday & Sunday 12:00 - 5:00 pm, Thursday 12:00 - 6:00pm, Friday - Sat 12:00 - 8:00 pm, or by appointment*
Closed Christmas and New Year's Day

This wine is made by renowned winemaker Charlie Hoppes.

Hamilton Cellars is owned by Stacie and Russ Hamilton. Stacie was our friendly hostess when we visited the tasting room and she remarked that every time Charlie stops by, he has a glass of the Rosé of Malbec. Charlie has spent the past 20 + years as a leading winemaker for several noted Washington wineries. He was Assistant Winemaker at Chateau Ste. Michelle in Woodinville, then Head Red Winemaker at Chateau Ste. Michelle's facility at Paterson, where he helped create the premium label for Col Solare's first two vintages. In 1999 Charlie worked to help start Three Rivers Winery in Walla Walla, and then began his own label for Fidelitas wines in 2000. Although Charlie serves as consulting winemaker for various wineries, he has the talent to meld his extensive winemaking skills with the palates of the owners, creating a unique reflection for each winery.

Cheers!

Renegade Wine Co. 2011 Columbia Valley Rose

2013-05-08T10:56:00.001-07:00

The April Virtual Tasting wine was the Renegade Wine Company 2012 Rose. The tasting took place on Wednesday April 24th from 7-8 pm PST.

Virtual Tastings are held monthly and hosted by Sean Sullivan of Washington Wine Report.

What you need to participate:
1. Buy the current month’s wine from a local retailer or direct from the winery.
2. Have a twitter account.
3. Tweet your comments about the wine on Twitter, as each participant opens their bottle and shares comments about the wine between 7 and 8pm PST, follow @wawinereport.

My tasting notes are taken directly from the April Virtual Tasting. We used #RenegadeWine for our tweets. I could not find the 2012 vintage locally, so I purchased the 2011 vintage. Based on our twitter dialogue, the 2011 was comparable to the 2012.

Notes:

Color: Pale pink/Orange color - new shiny copper penny
Nose: Grapefruit and strawberry.
Palate: A little tropical, with melon/strawberry, not too bright or soft, sunset wine.

"@wild4wawine Now craving prosciutto wrapped prawns with the #RenegadeWine"

"Me too - just my speed this wine RT @Sturat: I like that the acidity is there, but not overpowering. #renegadewine"

At the end of the Virtual Tasting half our group liked the wine and rated it a buy. There were mixed feelings about the label design, though it is distinctive and easy to find. Personally, I feel the label could be improved by moving the graphic to the top, making it larger and consolidating the text below. I'd also get rid of the rectangular motifs at the corners.

This is a food wine in my opinion. I was serious about pairing it with prosciutto wrapped prawns. At $10 it's a definite buy. Recommended.

Blend: 87% Syrah, 10% Mouvedre, and 3% Grenache
Closure: Screw cap
ABV: 12.5%
Production: 500 cases
Paid $9.95
Produced by Sleight of Hand Cellars - Mattawa, WA

Sleight of Hand Cellars
1959 JB George RD
Walla Walla, WA 99362
Tasting Room hours Thur-Sat 11-5 from April through December 5th. By appointment as well.
ph (509)525.3661
fx (509)525.3628
info@SofHcellars.com

Washington Wine Report (Sean Sullivan) hosts the monthly virtual tastings. Truly a lot of fun and another way to connect with like minded souls. Good sensory exercise too. For my tweets follow me @wild4wawine. I encourage you to join us when you can.

Cheers!

Revelry on Red Mountain Saturday, May 25, 2013

2013-05-08T10:18:00.000-07:00

Revelry on Red Mountain - one of my favorite local events!

Saturday, May 25, 2013, 6:00pm - 9:00pm
Join us for one of our most popular events back for the 5th year - Revelry on Red Mountain!
Tickets on sale April 1st by calling 206.326.5770.

Red Mountain is a remarkable place, for both scenery and wine. Spend an evening rubbing elbows with growers and winemakers from the region at Col Solare Winery. Enjoy the commanding view over the fan-shaped vineyard and the Horse Heaven Hills..

This year 24 Washington winemakers are bringing their newest releases for a spirited evening of acclaimed wines. A spectacular sunset, panoramic views of the valley below, savory delights from a noted Chef, and the warmth of eastern Washington.

Participating Wineries
Ambassador Vineyard
Anelare
Canoe Ridge Vineyards
Chinook Wines
Col Solare
Cooper Wine Company
Corvus Cellars
Côte Bonneville
Cotes de Ciel
DeLille Cellars
Efeste
Fidelitas
Force Majeure
Gordon Estate
Hightower Cellars
J. Bookwalter Winery
Kiona Winery
Native Sun
Portrait Cellars
Reininger Winery
Seven Hills Winery
Tapteil Vineyard Winery
Terra Blanca Winery & Estate
van Loben Sels Cellars

Revelry on Red Mountain is a fund raising event for Seattle Children’s Hospital. The Auction of Washington Wines is responsible for organizing this fundraising event and several more later this year.

This will be my third time attending Revelry on Red Mountain. An event I look forward to with anticipation. I encourage you to buy your tickets while you still can.

Revelry on Red Mountain
Saturday, May 25, 2013, 6:00pm - 9:00pm
Tickets on sale April 1st by calling 206.326.5770.

Related Post:

2011 Highlights of Revelry on Red Mountain

Cheers!

May is Oregon Wine Month

2013-05-08T09:50:00.001-07:00

May is Oregon Wine Month a perfect time for you to get out and explore!

Many Oregon restaurants support Oregon wine. Some are the restaurants who supported Vintage Oregon 2013 while others have received the Superior Cellar Awards, a joint effort between the Oregon Wine Press and the Oregon Wine Board. Superior Cellars provides consumer guidance on restaurants that feature diverse and broad selections of Oregon wines on their wine lists.
For a list of Oregon Wine Month Events and a list of retailers offering Oregon Wine Month savings - visit the Oregon Wine website.

Last year, I had the honor of tasting an impressive array of Oregon wines. Naturally Pinot Noir featured prominently. It was a glorious experience. Never have I enjoyed such a range of styles. Oregon Pinot Noir can be light, delicate, and sublime. It can also be unexpectedly wicked funky, like your favorite cousin. Oregon Pinot Noir can also blow you away with flavor and complexity. I was shocked to taste Pinot Noir as big and as rich as a robust Cabernet Sauvignon. Really.

Resources:

Cheers!

Wine of the week: Pomum Cellars 2009 Syrah Columbia Valley

2013-05-02T12:57:00.002-07:00

Sex in a glass of wine.

Smell is one of the most prized aspects of my wine enjoyment. The more time I spend smelling and analyzing wine, the greater my appreciation and sensitivity to those characteristics. Smell can also enhance the libido and draw people together.

"Smell is not just a biological and psychological experience, it is also a social and cultural phenomenon."

Source: The Smell Report by Kate Fox, Social Issues Research Centre

My friends and regular readers know that I am a huge fan of Washington Syrah. Washington Syrah can be very expressive in color, aroma and depth of flavor. Personal experience suggests it will stain your mouth and lips purple. There is no singular style of Washington Syrah; Syrah can be fruity, smoky, meaty, funky, floral and any combination of those elements. Yes, I have been enthralled by the deep properties emanating from a glass of Washington Syrah.

This week I had a truly unique sensory experience with the Pomum Cellars 2009 Syrah. It smelled like sex in a glass of wine.

Sex in a glass?

photo: Javier Alfonso.

I met Pomum Cellars winemaker Javier Alfonso and his wife Shyla in Seattle this January at the Washington State Wine Awards ceremony. He and his wines made a strong first impression. Javier is originally from the Ribera del Duero region in Spain and is making wine in Woodinville, Washington. This week I had the distinct pleasure of enjoying his 2009 Syrah. Wow!

I opened the bottle at 5:23 pm, poured some into a glass to take photos and smelled – it was closed. I then proceeded to take photos for the next ten or fifteen minutes.

Then I smelled the wine again. It had opened up. My head jerked back as I noted a distinct scent. Between the initial smoky perfume was some Syrah funk and a familiar musk, followed by licorice and violets. It drank like a caress.

Wait a minute... I stuck my nose deeper in my glass and inhaled. That familiar musk had a feminine quality, it smelled like, truly, it smelled like a woman's most intimate aspect, a smell lovers would know. It smelled like sex. A woman’s sex. As I continued to smell and taste, my excitement grew and I became a little warm. I was affected by this wine, it brought back passionate memories. I put my nose in the glass again to make sure that intimate essence was still there. It was.

For me, this was a new and special Washington Syrah experience. That familiar, intimate, feminine quality intertwined with this wine, adding a wonderful perfume to the fruit, smoke and licorice. It lingered sweetly for about 20 minutes. I often describe Washington Syrah as masculine. This Syrah was most distinctly feminine. My fascination with Washington Syrah endures and was enhanced by this experience. Bravo Javier.

Tasting Notes:

Opened at 5:23 pm
Tasted at 5: 38 pm

Color: Dark color, violet rim
Nose: Smoky, sexy, deep violets, funky/musky layer next to the licorice. The nose smelled like sex until 5:55 pm.
Palate: Lovely texture, silky tannin with a nibble of acid, seductive lingering contrast, dark chocolate, mint, gentle medium finish almost a caress.

7:23 pm

Nose is gingerbread, cherry Sucrets, tarragon and mint, fine tannin, good acidity with a chocolate, cherry, mint finish.

8:20 pm very similar to 7:23 pm
9:01 pm

The sexy is back. Grooving on the wine again, yeah baby. Heady nose, dark fruit, tar, complex, intertwined layers of sexy. Some nice grip too, gums, teeth, tongue, long finish. Lips and mouth are stained purple, yes a happy ending.

Wow that's the sexiest wine I have experienced this year. Javier Alfonso is bringing it home. This is a wine to seek out. Javier commented that the Elerding vineyard Desert Block (44.1%) is one of the best Syrah sites in the State. This wine is "Strongly Recommended."

Pomum Cellars moto is "Crafting Passion in a Bottle." Mission accomplished.

Blend: 100% Syrah
Vineyards: Elerding Desert Block, Uplands Blocks 2000 and Burns, Dineen Vineyard
ABV:14.4%
Closure: Natural cork
SRP: $32
Cases Produced: 220
Bottled: 11 August 2011
Sample provided by the winery

Pomum Cellars
http://pomumcellars.com
18512 142nd Ave, Woodinville, WA 98072
(206) 362-9203

Cheers! William on Google

Review: R. Stuart & Co. 2012 Oregon Pinot Gris

2013-05-01T15:27:00.002-07:00

Big Fire = everyday drinking.

Last summer I met winemaker Rob Stuart at his McMinnville, Oregon winery. It was a surprise to learn that I first enjoyed his wines more than 20 years ago when he was winemaker for a now defunct Washington winery - Staton Hills. When I first began to take wine seriously, Staton Hills was one of my favorite Washington wineries; and the winemaker too of course.

photo: Rob Stuart.

Rob and his partners founded R. Stuart & Co. in 2002; yes he continues to make delicious wines. It was a taste treat and a trip down memory lane sampling his Oregon wines last year. He and his lovely wife Maria were wonderful hosts.

Stop by their wine bar in McMinnville and enjoy Rob's Pinot Gris, his Pinot Noirs and his Rosé d’Or sparkling wine; they are all favorites now.

Tasting Notes: R. Stuart & Co. 2012 Oregon Pinot Gris

Color: Pale Straw.
Nose: Wet rock, mineral, lychee, hint of sagebrush in bloom, almost cinnnamon.
Palate: Fresh, creamy, pear, almond, a gentle brightness on the tongue focused to the front, finishing with mandarin orange.

This was a very easy drinking white wine, almost delicate in structure. I envisioned a garden party with pitched white tents on a well groomed lawn; and many bottles of R. Stuart & Co. Pinot Gris poured by waiters in black tie. I also saw a sailboat moored in a secluded sunny cove, a driftwood fire on the beach, grilled dungeness crab and wild prawns, along with several bottles of R. Stuart & Co. Pinot Gris enjoyed by good friends. I like this wine. Recommended.

Closure: Screw Cap
ABV 13.2%
Sample provided by the winery
Winemaker: Rob Stuart, since 2002
Total Annual Production about 16,000 cases

R. Stuart & Co.
528 NE Third St.
McMinnville, Oregon
Phone: 866.472.8614
Winery is located in a converted Granary in downtown McMinnville, Oregon.
The Wine Bar is also in downtown McMinnville. Call 503/472-4477 for hours
www.rstuartandco.com

Related posts:

Cheers! William on Google+

Wine of the Week - McKinley Springs 2010 Viognier

2013-04-26T10:26:00.003-07:00

An almost elegant and very affordable Washington Viognier.

McKinley Springs makes wine from their 2000 acre estate vineyard in the Horse Heaven Hills AVA. They make wine in a style I appreciate and price their wines competitively. As I've mentioned in previous posts, I continue to be impressed by McKinley Springs wines. My first exposure to McKinley Springs was February 2012 after a recommendation by a gentleman I met at a local winery; it pays to visit with your fellow wine tasters. Thank you friend.

McKinley Springs 2010 Viognier tasting notes day one:
Color: Pale straw
Nose: Toasty, peach skin, orange peel.
Palate: Almost elegant, creamy, clean, fresh, coats the tongue with flavor, ginger, melon, tangerine, almost tart on the finish.

Tasting notes day two:
Comparable to day one, lovely mouth feel, bright with a tart core, apricot on the finish.

This Viognier is a well executed wine; as I noted on day one, it is an almost elegant wine. This would be an outstanding wine for chilling with friends or getting the party started and is well suited for food too.

At $16 SRP this wine is a fantastic value. Pair with shrimp, crab, or a lobster salad.

This would be a lovely wine for a wedding reception too - it is that time of year. Recommended.

AVA: Horse Heaven Hills, blocks 12 and 13, estate planted in 2003
100% Stainless steel fermentation sur lie
ABV 13.8%
Closure: Screw cap
SRP: $16.00
Cases produced: 548
Sample provided by the winery

McKinley Springs Winery
Tasting Room is open Memorial Day Weekend – Labor Day Weekend.
1201 Alderdale Road
Prosser, WA 99350
509-894-4528
www.mckinleysprings.com
twitter: @mckinleysprings

Related posts:

About McKinley Springs

The children and spouses of Louise and Bob Andrews, established McKinley Springs Winery in 2002 with a goal of producing balanced, flavorful wines offering excellent value. Rob Andrews, Grower, tends to the vineyards and Doug Rowell, Winemaker, oversees production at McKinley Springs. Together they make wines, focusing on Cabernet Sauvignon, Syrah and Chenin Blanc.

McKinley Springs grows over 20 varietals on its 2000 acre estate vineyard in the southern part of Washington’s Horse Heaven Hills. McKinley Springs also supplies 25 noted area wineries with grapes, including Andrew Rich, Northstar, Syncline, Hogue and Columbia Crest. The Horse Heaven Hills AVA is bordered in the north by Yakima Hill, to the south by the Columbia River, and surrounded by the larger Columbia Valley appellation. The winds from the Columbia River protect against vine diseases and provide a cooling effect that concentrates fruit flavors, while the south facing slopes provide optimum growing conditions.

Cheers! William on Google+

R. Stuart & Co. Twitter Tasting - Bloggers Blend

2013-04-23T12:36:00.000-07:00

Pulling the cork on this bottle tonight!

Tonight at 5:00 pm PST - a group of fellow wine bloggers and I will be opening our custom blended bottles of Oregon Pinot Noir. We'll be tweeting our tasting experiences using #bloggersblend - you can already find conversations starting.

We created our custom Pinot Noir blends last year at R. Stuart & Co. winery in McMinville, Oregon after the 2012 Wine Bloggers Conference.

*For a good read on our wine tasting and blending experience at R.Stuart & Co., read the article by the Wandering Wino: R. Stuart Bloggers Blend Pinot Noir.

Our Bloggers Blend #4 we named "Reverence" in recognition of the reverence Oregon winemakers and grape growers show for the vineyard and each other. Our blend is 100% Oregon Pinot Noir, blended on August 19th 2012. It is, 60% Weber, 30% Daffodil Hill, 5% Courting Hill and 5% Hirschy vineyards. It was a truly rewarding experience.

Here are some photos I took last year at R. Stuart and Co.

Rob Stuart sharing barrel samples of his Pinot Noir.

Maria Stuart - our gracious hostess.

Rob Stuart sharing blending advice.

My fellow blenders with Maria, Terry, Kathy, Rene and Bill.

R. Stuart & Co.
Winemaker: Rob Stuart, since 2002
Total Annual Production approximately 16,000 cases
The Winery is located in a converted Granary in downtown McMinnville
The Wine Bar, is also in downtown McMinnville.
Call 503/472-4477 for hours

R. Stuart & Co.
528 NE Third St.
McMinnville, Oregon
Phone: 866.472.8614
http://www.rstuartandco.com/

Cheers!

Event Review: RESERVE

2013-04-19T16:47:00.004-07:00

Guest post by Juli Crompe.

Woodinville is home to almost 100 wineries, and one of the biggest weekends of the year to highlight them is Passport to Woodinville, happening this weekend (April 20-21st, 2013).
This year, they started a new tradition, a kickoff event to Passport of sorts, called RESERVE.

RESERVE was held at Columbia Winery and highlighted all 90+ point rated wines and limited bottlings. The list of wines available at this event was quite impressive, and I definitely found some new gems!

A sampling of the wines that impressed me...

2007 Brian Carter Cellars Solesce from Yakima Valley, $60 a bottle, 92 Points from Wine Enthusiast.

2009 Covington Cellars Reserve Cabernet Sauvignon from Klipsun Vineyard, Red Mountain, $60 a bottle, 92 Points from Wine Spectator. This, to me, is THE perfect Cab right now. It is drinking SO well; clean, smooth...amazing.

2008 Glen Fiona Syrah from Columbia Valley, $18 a bottle, 91 Points from Wine Spectator. For the price, this is a great value!

2012 Ross Andrew Meadow Rose from Columbia Valley, $14 a bottle, Limited Bottling. It is no secret that I am not a fan of roses, but this wine is quite delicious. Major blueberry notes fill your palate, a bit on the sweeter side but delicious for a summer evening, and a great price.

2011 Obelisco Estate Rose from Red Mountain, $35 a bottle, Limited Bottling. Surprise, surprise...I found TWO roses I like (and I actually found another...see the notes below!). This is the first rose for Obelisco and it is really smooth and easy to sip.

While the food was quite limited, these by far were the best food there! A new venture between a few great Seattle area restaurateurs including Joshua Henderson of Skillet, Hollywood Tavern is being transformed into THE burger destination in the Seattle area. If "The Hollywood Cheseburger" is any indication, it certainly will be worth the drive. The burger was moist, and the perfect balance with a bit of pickles, relish, cheese, carmelized onions, sauce and a great bun! Can't wait for them to open in Woodinville soon!

So far, the advertising for the new burger space looks like this. So excited for the opening!

More of my favorite wines that I really enjoyed...

2011 Chateau Ste. Michelle and Dr. Loosen Eroica (Riesling) from Columbia Valley, $22 a bottle, 93 Points from Wine & Spirits. A sweet, smooth and well balanced riesling!
2012 Gard Vintners Grand Klasse Rose from Lawrence Vineyards/Columbia Valley, $25 a bottle, Limited Bottling. Yet ANOTHER delicious rose!
2008 Kestrel Old Vine Cabernet Sauvignon from Kestrel View Estates, Yakima Valley, $60 a bottle, 92 Points from Wine Enthusiast. Smooth and really well balanced.
Food: The Twisted Cafe is also a new addition to Woodinville, serving a Cuban pork with congri which was pretty good! I'm excited to check them out soon.

The wine list was quite long for this event so I didn't want to go on and on about all the great wines (a lot of them are great...that's the point of the event!), but I think this event will only continue to get better and better in the coming years.

And so we're at that time again that I'm saying: "Add it to the not-to-miss event list!"

- Juli

Review: Two Mountain Winery 2011 Chardonnay

2013-04-19T10:40:00.001-07:00

photo: A kick ass Chardonnay.

This Washington Chardonnay delivers the goods.

Today it's raining and the wind is threatening the Columbia Valley. That's okay with me, I know that sunny skies and warmer weather are just days away. Which means it's almost grilling season. Today I'm dreaming of grilling up some brawts and enjoying another bottle of Two Mountain Chardonnay. Yes, this white wine is for grilling.

Two Mountain Winery is located in the Rattlesnake Hills AVA, one of many wineries in the area. My last visit to Two Mountain Winery was in 2007, when I attended Two Mountain Vineyards “Vineyard Management” class taught by Matt Rawn. They are producing some kick-ass wines. I must get back and visit again.

Tasting Notes:
Color: Bright gold.
Nose: Yeasty, toasted with nutmeg, pear, caramel, a whiff of petrol and ginger.
Palate: Bready, good weight on the tongue, lush. The yeasty toast followed into the almost bright, almost creamy finish. As the wine warmed up pear, nutmeg and ginger added to the finish.

After 30 minutes this wine was lovey down the mid-palate, a taste treat of vanilla, cream and pear, even a bit livelier and invigorating. Minerality more obvious on the finish. Big like for this wine.

I'd pair the Two Mountain Winery 2011 Chardonnay with something smoky, like grilled shrimp, BBQ ribs, those brawts and smoked turkey. Yeah, I'd drink this wine with anything off the grill. This was a lovely bottle of wine. Strongly Recommended.

photo: Two Mountain Chardonnay with dinner.

Blend: 100% Chardonnay
Vineyard: Copeland Vineyards, Rattlesnake Hills AVA
Closure: Natural cork
ABV 13.3%
Sample provided by the winery

Two Mountain Winery is owned and operated by brothers Matthew and Patrick Rawn. Their family has been farming in the Rattlesnake Hills area of Washington State’s Yakima Valley for more than half a century. In 1951, their grandfather established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Copeland Vineyard was planted in 2000 with uncle, Ron Schmidt, they crushed their first vintage in 2002. Today, three generations contribute to Two Mountain Winery and their 26-acre estate vineyard.

*Note: This winery has great customer feedback on Yelp.

Grown, Produced and Bottled
by Two Mountain Winery
2151 Cheyne Rd Zillah, WA 98953
(509) 829-3900
www.twomountainwinery.com

Tasting room: Open to the public President’s Day Weekend through November, 10 a.m. - 6 p.m. daily and by appointment.

Related posts:

Cheers!

Wine of the Week: 2012 Rosé by Charles & Charles

2013-04-18T15:11:00.001-07:00

photo: Charles & Charles Rosé 2012

I crave savory food, especially Asian food, almost as much as I crave wine. This weeks wine of the week is the Charles & Charles Rosé 2012 a good mate to my home prepared Asian inspired meal.

This wine is a collaboration between Charles Bieler and Charles Smith. Eschewing the aesthetic of the well-known Charles Smith black and white label design, they have opted for a broad swipe of pink stripes on this label, creating an eye catching, difficult to ignore bottle of wine. A bottle you and your friends will not be able to resist.

Tasting Notes: Charles & Charles Rosé 2012.

Color: Pale pink,
Nose: Toasty, fruit punch, strawberry dominant, a whiff of petroleum.
Palate: Fruity, bright, strawberry, melon, a little tingle mid-palate, crisp edge on tongue and gums, with chalk on the dry strawberry finish.

This was a dry, lively, fruity wine. Paired at home with sautéed wild shrimp, garlic, ginger, red pepper flakes, mango habanero sauce, salt and a side of soba noodles with pea pods, shiitake mushrooms and green onions. The umame, salty, fishy, hot savory flavors were a good match to this fruity wine. I can't help but think that this wine will be on everyone's fourth of July party list; add some grilled shrimp or crab and I'll join the festivities. Recommended.

Blend: 81% Syrah, 16% Mourvedre, 2% Cinsault, 1% Grenache
Closure: Screw cap
ABV: 12.9%
Paid $9.48
Released: 01 March 2013

Notes on the Project:

"A collaboration founded in 2008 between Food & Wine Magazine 2009 Winemaker of the year, Charles Smith (K Vintners, Charles Smith Wines) and Charles Bieler (Three Thieves, BIELER Pere et Fils, Sombra mezcal). The label is an abstract play on the American Flag done by the well loved and historic Nashville, TN poster shop, Hatch Show Print." Charles & Charles

Learn more at their website: bielerandsmith.com
Follow them on twitter: twitter.com/charlesbieler and twitter.com/kvintners

Go grab some while you still can.

Cheers!

Review: McKinley Springs 2009 Horsepower Proprietary Red Blend Horse Heaven Hills

2013-04-17T11:20:00.002-07:00

photo: 2009 Horsepower and roasted leg of lamb pairing.

Horsepower Proprietary Red Blend - A great match to roasted leg of lamb.

My previous post I shared my recipe for Roasted Boneless Leg of Lamb. The wine I paired with the lamb was the newly released McKinley Springs 2009 Horsepower Proprietary Red Blend. It was a very good pairing.

Wine and food pairing can be tricky - I don't always succeed. The meal and wine should compliment each other - neither should overpower the other. There are many variables that come into play in the dance of wine with food at home; in this context I wanted a food friendly, Syrah dominant red wine. At 43% Syrah, the 2009 McKinley Springs Horsepower was a good match.

Tasting Notes:
Color: Garnet.
Nose: Smoky, plum, cherry, sage, chocolate.
Palate: Rich mouth feel, plum, cherry, dry, smooth, dark chocolate on the medium finish with a nice mix of tannin and acid in the front palate.

This wine was a good match to the lamb I cooked for dinner. Lamb can be a little fatty, this lamb was not - it was tender and savory. The Horsepower red wine at opening had the proper ratio of tannin and acid needed to compliment the meal. I noted after dinner that it really began to sing after two hours. This wine is ready to drink now for dinner and your BBQ parties. There's also some aging potential, as I feel this wine will continue to develop in bottle and provide some wonderful flavors over the next few years. Recommended.

Blend: 43% Syrah, 35% Barbera, 9% Malbec, 9% Petit Verdot, 4% Mourvedre
AVA: Horse Heaven Hills, Estate vineyard
Closure: Screw cap
ABV: 13.8%
SRP: $16.00
Cases Produced: 898
Sample provided by the winery

I am continually impressed by the quality of McKinley Springs wines - and their affordable price points. They are doing Washington wine justice. Seek out these wines and you will be impressed by their fantastic value. The label looks cool too.

About McKinley Springs

The children and spouses of Louise and Bob Andrews, established McKinley Springs Winery in 2002 with a goal of producing balanced, flavorful wines offering excellent value. Rob Andrews, Grower, tends to the vineyards and Doug Rowell, Winemaker, oversees production at McKinley Springs. Together they make wines, focusing on Cabernet Sauvignon, Syrah and Chenin Blanc.

McKinley Springs grows over 20 varietals on its 2000 acre estate vineyard in the southern part of Washington’s Horse Heaven Hills. McKinley Springs also supplies 25 noted area wineries with grapes, including Andrew Rich, Northstar, Syncline, Hogue and Columbia Crest. The Horse Heaven Hills AVA is bordered in the north by Yakima Hill, to the south by the Columbia River, and surrounded by the larger Columbia Valley appellation. The winds from the Columbia River protect against vine diseases and provide a cooling effect that concentrates fruit flavors, while the south facing slopes provide optimum growing conditions.

McKinley Springs Winery
Tasting Room is open Memorial Day Weekend – Labor Day Weekend.
1201 Alderdale Road
Prosser, WA 99350
509-894-4528
www.mckinleysprings.com
twitter: @mckinleysprings

Related posts:

Wine of the week: McKinley Springs 2008 Syrah Horse Heaven Hills

McKinley Springs at Taste Washington Seattle 2012

Review: McKinley Springs 2007 Syrah

Review: 2008 Bombing Range Red by McKinley Springs

Cheers!

Recipe: Roasted Boneless Leg of Lamb

2013-04-17T11:11:00.002-07:00

We're enduring cold evenings in the Columbia Valley - freeze alerts for the third night in a row. Everyone in the state is praying the grapes and cherry trees survive this cold snap. Weeks like this I crave comfort food to help warm the spirit. One of my favorite comfort foods is lamb. I did a quick search on this blog and discovered I often cook lamb. This time I decided to share my recipe.

photo: Ingredients for the roasted boneless leg of lamb.

Ingredients:
1 tbsp garlic, chopped (came in a jar pre-chopped)
1 juice of lemon, freshly squeezed
2 tbsp dried oregano
2 tbsp olive oil
1 tbsp kosher salt
fresh ground black pepper
3 1/2 - 4 lb uncooked, trimmed lamb leg, boneless
1 tomato, sliced

Directions:
Make a paste for the boneless leg of lamb using the first six ingredients. The lamb came wrapped in netting, you must remove the netting from the lamb, then rub the paste over all of the lamb. I marinated the boneless leg of lamb in the fridge for 2 hours - you could marinate for longer. Another option is to use twine to re-wrap the leg of lamb to keep it pretty, I decided not to tie it up with twine. Remove the lamb from the fridge 30 minutes before cooking.

photo: Marinating the lamb, ready for the fridge.

Preheat the oven to 375ºF. Line a roasting pan with aluminum foil. To make a complete meal I added whole red potatoes and whole carrots to the pan with the lamb. Roasted for 1.5 hours uncovered.

photo: Lamb and vegetables ready to go in the oven.

Due to my schedule, I cooked this meal in advance - I took the pan drippings and drizzled over the lamb and vegetables. I let it cool down before I put it in the fridge.

photo: Cooked lamb and vegetables.

Re-heating: When I reheated the lamb for dinner I added sliced tomatoes to the lamb and vegetables for color and flavor. It was a very tasty and savory dinner - leftovers were just as good on the second night.

This meal will be adequate for three or more people. We had leftovers for lunch and dinner the next day. You could vary this recipe with different root vegetables and spices; turnips, rosemary, thyme, etc. All and all a very successful recipe.

photo: Roasted boneless leg of lamb and red wine.

My next post I will have tasting notes for the wine I paired with the roasted boneless leg of lamb.

Cheers!

Day Three – Wednesday Afternoon and Evening Acitivities

2013-04-11T13:19:00.001-07:00

2013 Vancouver International Wine Festival.

After the morning Blind Tasting Challenge, the kind people at the Pacific Institute of Culinary Arts called a taxi for me. They bundled me up with a bag and a bottle of Mission Hill wine. Away I went, back to my hotel. I dropped off a few items in my room, put the bottle of wine in the fridge for later and prepared to meet a BC wine friend for lunch.

Weeks before the Vancouver International Wine Festival (VIWF), I began engaging with Canadian bloggers and wine tweeters. Specifically, those going to the VIWF, those going to the 2013 Wine Bloggers Conference in Penticton, BC and those tweeting about BC Wine.

*Note: I used the following twitter names and hashtags to connect with the locals: @VanWineFest #VanWineFest #WBC13 #BCWineChat.

Twitter has become my favorite tool for making friends in the wine world. Literally, I have wine friends around the globe. My efforts with twitter paid off in Vancouver. I was able to make several connections with British Columbia locals before I arrived in Vancouver.

Wednesday afternoon I was registered for the 2 – 5 pm Symposium: A Growing Culture, Wine Marketing. Using twitter I connected with an employee of Take Aim Media, who was also attending the symposium.

photo: Lunch at Meat and Bread.

Lunch at Meat and Bread.

We agreed to meet for lunch before the symposium. We also thought it would be fun to each bring a bottle of wine to share at lunch. Great minds do think alike.

We met at the Meat and Bread on Cambie Street (my time spent exploring downtown the day before made it easy to find). Isn't that a great name for a casual restaurant? Meat and Bread really nails down the concept and menu.

My friend was at the door waiting when I finally arrived. Good thing too, the queue was out the door. Bring an appetite when you go to this place; the bread is large and thick and the servings of meat between are large too. No plates here, just planks of wood with a sheet of wax paper for your large “sandwich” and a dollop of mustard please. The special changes so check the website or follow them on twitter @1meatandbread for the daily special.

My friend is friends with the owner of Meat and Bread, so we were not charged a corkage fee for our two bottles of wine. Thank you. I brought a bottle of NorthStar 2008 Merlot and my friend brought a bottle of LaFrenz 2010 Merlot Rattlesnake Vineyard. His choice was more food friendly than mine I thought. Mine was more suitable to a fireplace and after-hours conversation. I enjoyed lunch and our conversation. He's in the media business and very conversant on music. Of course he's a huge fan of wine – so we had a great deal to discuss. We drank about half a bottle of wine each, the rest we left for the owner of Meat and Bread to enjoy. Then we hustled out the door to the Wine Symposium.

photo: Symposium, A Growing Culture, Wine Marketing.

Symposium: A Growing Culture, Wine Marketing.

The symposium was hosted at the Morris J. Wosk Centre for Dialogue, Simon Frasier University. This was one the more impressive venues for a symposium I've had the honor to attend. It reminded me of the United Nations, it was round, large and felt rather formal.

The discussion began with the “culture of wine.” Influences of wine tasting and wine writing.

Over the last 20 years there's been a big change in the acceptance of wine and how wine is presented and consumed. The way our parents drank wine is different from how we drink wine today. How do wineries serve their wine? As any winery should say, “We'll never show our wines in crappy glasses ever.”

Our first speaker recommended the new book by Jancis Robinson, Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours. He said, “Everyone should have that book, it says a lot about the culture of wine and your wine business.”

Vancouver has a fabulous wine culture. There are excellent restaurants with beautiful stemware, properly stored wine and the proper environment. This applies to running a proper wine business. Everything must be in order, everything must be perfect. You must have the basics right. Everything affects the wine, the room, stemware, website, blog, music, your staff. You must ask yourself, “How does that affect the wine?”

Okay, there was a great deal of discussion dealing with Canadian and British Columbia wine legislation over the years. The sale, distribution and taxation of wine has not been a smooth road for Canadians. The 34th Vancouver International Wine Festival has been important in wine education and the development of BC wine culture. Over the last 34 years, the festival has helped bring together trade and consumers. It remains about engaging business and celebrating wine, food and the sensory experience. Which is why it's important to maintain the presence of the winery principals at the Vancouver Wine Festival tasting and events. Certainly a key part of the festival I appreciated.

The floor was opened to Q&A and a lot of open discussion about selling and marketing wine in Vancouver. I'll avoid the sensitive topics of British Columbia wine/alcohol sales, taxation and distribution issues. You can ask the BC wine folks about those issues. It was an interesting symposium from the Canadian perspective. Anyone interested in accessing the Canadian wine market would have benefited from this symposium. This symposium seemed relevant to me since it tied together concepts discussed at the Wine Tourism Conference I attended in November.

photo: Wine tasting reception after the symposium.

photo: Reception after the symposium.

Afterward, a well presented wine and food tasting was presented for attendees. As you can tell from the above photo, it was a strong crowd. The bags I was carrying for notes, camera and lenses made it difficult to navigate. It was easier to stand on the side and take photos.

By now it was raining again. I know, big surprise in Vancouver. Always expect rain when you visit. Thankfully, I enjoy walks in the rain; umbrella in hand I headed back to my hotel room. Three blocks from my hotel I was approached by a CTV news crew. Efforts to sneak by were thwarted by a well groomed reporter. For the remainder of my stay, I saw my quick comment on sequestration played over and over again on Canadian TV.

Back in my room I took a break before cooking dinner in my room. My dogs were barking.

As I mentioned on Day Two: Gone Walking I had purchased 200 grams of prawns at the market. Also in the room fridge was a beef medallion I purchased on day one. My hotel room was equipped with a full kitchen so it was no trouble cooking dinner in my room. It was a grand feast.

photo: Dinner, surf and turf with Mission Hill wine.

Dinner was surf and turf. I cooked the beef medallion in the oven with carrots. On the stove I sauteed the whole shrimp with pea pods, ginger and green onion. That's how I roll. Bonus, I had the bottle of Mission Hill wine I was given in the morning. It was now well chilled.

Tasting Notes: 2011 Mission Hill Rosé

Mission Hill Family Estate – Five Vineyards 2011 Rosé – Okanagan Valley BC VQA
Color: Clear, pale watermelon pink.
Nose: Wild strawberry, floral element with cinnamon.
Palate: strawberry, watermelon, tart, creamy into a clean finish.
Winemaker: John Simes
ABV: 12%
Closure: Screw cap
http://www.missionhillwinery.com/

Dinner was gratifying. If only I had had someone to share my meal with, then it would have been perfect. It was a very satisfying day, First the Blind Tasting Challenge, then lunch at Meat and Bread with my new friend, and an engaging two+ hour symposium on wine culture and marketing, then a TV interview and finally a huge dinner with a delicious BC wine. What more could I ask for?

photo: #bcwinechat and Meyer Family Vineyards Pinot Noir.

How about #BCWineChat?

Somewhere among the conversations and sips of wine, I had been invited to attend the first “actual” #BCWineChat wine tasting. #BCWineChat is usually a virtual twitter wine tasting held every Wednesday at 8pm, similar to the #WineChat virtual wine tastings I enjoy on Wednesday at 6pm also hosted on twitter.

My friend I had lunch with reminded me to attend this in person wine tasting. Silly me, I did not have the location or time of the #BCWineChat. My hotel room wi-fi was not working reliably, so I could not look it up before dinner. After dinner my wi-fi was working again, that's when I saw the message about the location and time for #BCWineChat.

“8 pm #BCWinechat at 4 seasons red wine and fish.”

It was 7:30 pm when I read this message. Although I was thoroughly content, stuffed with prawns, steak and wine, I thought “What the hell, when will you get to do this again?” I hauled myself off the couch and down the rickety elevator, out into the rain in search of a taxi to take me to the Four Seasons hotel for more wine.

photo: #bcwinechat under way at the Four Seasons Hotel.

Usually #bcwinechat is held every Wednesday at 8 pm PST on twitter. If you want to play along, you need a twitter account, some wine, and then you join the conversation using your computer, tablet or smart phone. However, the February 27th #bcwinechat for the first time ever, was hosted in person by Sandra Oldfield, winemaker at Tin Horn Creek Winery.

It was a British Columbia red wine and seafood pairing! While I had eaten too much at dinner – I still had room for wine. There's always room for wine.

photo: #bcwinechat Tinhorn Creek Cabernet Franc.

When I arrived at the Four Seasons, I was greeted by a happy group of BC wine fans, wine shop owners and winemakers. Smiles all around. Several of the people present I knew from twitter, so we were not complete strangers. I told you I like social media.

photo: Rolf de Bruins of Fort Berens Winery.

Conversation was lively and everyone seemed friendly. The wines were all very good. It's gratifying to learn that the people you friend on twitter, are just as affable in person. Now that made for a complete day in Vancouver. Thank you all for a lovely time.

photo: Corner Robson and Bute and Blenz Coffee.

Looking back at my notes: I enjoyed a brisk walk back to my hotel room. The weather while cool and slightly damp, felt refreshing. My feet were sore from all the city walking. I love walking in the city, it's a compulsion to explore. The next morning I took a long soak in the tub. Had a light and leisurely breakfast of coffee and yogurt. Searched yelp.com and made plans for lunch at Hida Takayama. Ramen looked good to fuel activities for the damp day.

photo: Day four - Thursday morning view from my room.

Up next: Day Four – great lunch, writers hangout and the International Tasting of New Zealand wines.

It's likely I will have to address the International Tasting of New Zealand wines in a separate post. There is just too much territory to cover. It is taking me longer than expected to complete my writing about my week long visit to Vancouver – there is so much I want to share. It has been a busy, exciting year of wine. Thank you for reading.

Cheers!

Related Posts:

Introduction: 2013 Vancouver International Wine Festival.

Day One: Vancouver International Wine Festival.

Day Two: Interview with Sandra O'Connell.

Alternative Wine Closure - Nomacorc Oxygen Management System

2013-04-02T13:59:00.002-07:00

"How can we expect outsiders to understand that we have the best barbecue in the country when we can't even agree among ourselves what good barbecue is?"
Holy Smoke: The Big Book of North Carolina Barbecue - page 44.

They take barbecue seriously in North Carolina, east vs. west, vinegar or ketchup, tradition vs. innovation. I see some parallel divisions in the wine industry. Have wine closures come to symbolize another split in winemaking tradition vs. innovation? That of natural cork vs. synthetic cork?

photo: Nomacorc facility in Zebulon, North Carolina.

Last week I visited Raleigh, North Carolina for the first time. Raleigh is home to some amazing barbecue as I learned. By the time I returned to Washington state, my waistline was obvious proof of the good eating in Raleigh. The delicious cue and fried chicken were not my chief reasons for visiting North Carolina. I was invited to Raleigh to attend the Spring Media Day at the Nomacorc production facility in nearby Zebulon, North Carolina. We were a group of 12, mostly wine writers, hailing from the U.S., Canada and Portugal. Nomacorc invited us to learn more about the merits of their internal closure system for wine. Nomacorc is the name of the company and of their flagship synthetic cork, "Nomacorc."

photo: Introduction by Lars von Kantzow President and CEO Nomacorc.

Let me be direct with you – when I arrived in North Carolina I had my doubts about Nomacorc convincing me that they had a good alternative to natural cork (I have mentioned in previous posts that I am a cork snob). Speaking with my fellow wine writers on the morning of day one, they shared similar beliefs. I last visited the topic of wine closure technology in my post “Seeking Closure", 20 September 2007.

photo: Bottles of wine that use Nomacorc.

What is Nomacorc?

Nomacorc is one of the leading producers of synthetic cork. The company name and their product are both referred to as Nomacorc.

I was surprised to learn that they produce over 7 million corks a day (2.4 billion a year)! Nomacorc is a co-extruded cork composed of 60% air. The core of a Nomacorc closure is breathable foam, which allows for the optimum control of oxygen transfer. While the outer flexible layer provides a consistent seal, protecting the wine while providing the traditional appearance and ease of opening associated with natural cork.

The winemaker can choose from several models of Nomacorc to select the closure appropriate to their wine and style of making wine. As we learned during our visit, the diversity of product allows for optimum oxygen control performance. But, the proof is in the seeing and tasting.

Nomacorc Product Line

Nomacorc Select 700
Nomacorc Select 500
Nomacorc Select 300
Nomacorc Select 100
Nomacorc Classic +
Nomacorc Smart +
Nomacorc Light

*Note 1: In the past I have generically placed Nomacorc in the category of “synthetic cork” - I have since learned that that was a mistake. Nomacorc is much more than a “synthetic cork” it also part of a system used to manage the Oxygen Transfer Rate (OTR) in a bottle of wine. Because of the material properties of Nomacorc, a winemaker does not have to worry about closure induced faults of TCA, Oxidation and Reduction. The target market for Nomacorc is the $4 - $15 bottle of wine.

Do consumers care what kind of closure is used on the wine they purchase?

At this point I ask, “Do you care?”

If you are reading this and don't care about OTR and closure systems, then I must lump you into the category of “most consumers” which I mention next.

Most consumers don't care. The consensus of our group and the data from a research report conducted by Merrill Research, supports this assumption:

Consumers care about the quality of the wine they drink. It must taste good.
Most consumers do not care what kind of closure is on the wine they purchase.
Consumers cannot define wine faults like: TCA, Oxidation and Reduction.
If a consumer does not like a wine, for any reason, they are unlikely to purchase that wine again.

“There is a problem with traditional wine cork...

“I have an idea.”

- Gert Noel, founder Nomacorc

Who cares?

Have I mentioned that I'm a cork snob? Industry professionals and collectors of fine wine care about OTR, wine faults and hence, closure systems. That is who this conversation is directed towards. As I learned last week, many winemakers have learned about the merits of the Nomacorc system. Let's look at some examples.

graph: Oxygen management by closure type, after 2 years.

Nomacorc Select Series

Nomacorc Select Series is designed to provide measurable oxygen management. An illustration of this is the graph above "Oxygen management by closure type, after 2 years." The Select 700 allows for the most oxygen ingress over time, the Select 100 allows for the least amount. Oxygen management will affect aroma, flavor and longevity in the bottle. But the proof is in the tasting.

photo: Side by side comparison.

Our first tastings compared two bottles of Sauvignon Blanc and two bottles of Cabernet Sauvignon. Each bottle was closed with a different Nomacorc Select Series. These corks allowed for different amounts of OTR. The aroma and flavor of the same wine, bottled on the same day using different Nomacorc Select Series, was noticeably different. Side by side, one Sauvignon Blanc was more flavorful than the other. Also, side by side, one Cabernet Sauvignon was more flavorful than the other. All because of the model of Select Series used to close the wine.

photo: 2003 Eberle Estate Cabernet Sauvignon.

Cellar Wine with Nomacorc?

Not everyone in our group was open minded. I must admit that I too had reservations about long-term wine storage using Nomacorc. Would the wine be protected and still taste good after several years?

* Note 2: Since Nomacorc is a synthetic cork, it does not absorb moisture like natural cork. The OTR property of Nomacorc is not affected by physical contact with the wine in the bottle. Therefore, you do not have to store your wine bottles on their side...you could cellar your wine bottles with Nomacorc in an upright position if you desire.

Our second wine tasting was of a 2003 Eberle Cabernet Sauvignon. The 2003 Eberle was sealed with an orignal Nomacorc closure. Eberle winemaker Ben Mayo video conferenced with us as we opened and tasted his 2003 Cabernet Sauvignon. It was delicious. There was plenty of life left in the bottle for years to come. As they say, the proof is in the tasting. Okay, so maybe I was beginning to change my mind about Nomacorc at this point. At dinner I had ample opportunities to enjoy bottles of wine that used Nomacorc closures.

Closures Can Introduce Wine Faults

What's the big issue regarding cork; natural, synthetic, or screw cap? Is Nomacorc a better option?

There are many different potential wine faults which can be introduced to wine during and after the bottling process. The wine closure will not improve a bad bottle of wine, but it can ruin a good bottle of wine. This is the key role wine closures play in preserving good wine in the bottle.

photo: Sensory overview of wine faults.

Once again it was the consensus of our group, that the majority of consumers do not know the difference between oxidized and reduced wine and TCA. These three faults can be directly tied to the type of closure used on a bottle of wine.

Natural cork: TCA can be introduced via natural cork. I detest TCA. I see fewer incidents of TCA in newer vintages. But even one bottle ruined by TCA is upsetting.
Screw cap: For screw caps there can be issues of oxidation and reduction.
Injection molded cork: Hard plastic corks, almost impossible to remove, with issues of reduction.

My Bias

As I mentioned at the beginning of this article, I have been a self-proclaimed cork snob for years. I enjoy the ritual of opening a bottle of wine with a corkscrew. It can be very sexy too if done properly. I was admittedly aghast when screw caps first emerged, and appalled as they became more common. In the last couple of years, I have accepted screw caps and now I even smile at how easy they are to remove. They do a good job at preserving wine in the bottle and eliminate the cork induced TCA I detest in natural cork. Honestly, I've only experienced a wine fault once with a screw cap, the bottle of wine was heavily oxidized.

Photo: Antoinette Morano, Principal Sensory Technologist.

Nomacorc understands that customer satisfaction is essential to growth. They take the sensory experience their product delivers seriously. They even have a sensory lab where their product performance is repeatedly evaluated. We were led through a sensory overview of wine faults by Antoinette Morano, Nomacorc Principle Sensory Technologist. This is a serious, comprehensive company as I learned.

My bias was shifting, it shifted more as I was then introduced to a product unknown to me. Another key Nomacorc product is the Nomasense Oxygen Analyzer.

photo: Nomasense Oxygen Analyzer.

Oxygen Management and the Nomasense Hardware

Part of the Nomacorc Oxygen Management System is their Nomasense Oxygen Analyzer. Nomasense is hardware. Using modern luminescence technology, Nomasense allows for the precise quantification of the oxygen value in wine. You don't have to use Nomacorc closures to glean benefits from Nomasense. Anyone making wine can benefit from Nomasense technology. The hardware is small and portable too.

Oxygen management is a critical component to the making of wine. Throughout the winemaking process oxygen is of utmost concern; both too much exposure and too little exposure. That cork in a bottle of wine is there to protect the wine from oxygen, while allowing a minute amount of OTR. Too little oxygen and the wine can suffer from reduction, too much oxygen and the wine can suffer from oxidation. These factors can affect the shelf-life of wine and how well the wine is received by the consumer.

Nomasense Oxygen Analyzer can:

Measure the oxygen during the winemaking process:

Measure the consumption of the must.
Monitor consumption in the press.
Provide validation of the technical process.
Measure in the vat, at the beginning.
Measure throughout the winemaking process.
Testing bottling line for oxygen leaks.
Reduce amount of oxygen added to wine during the bottling process.

Measuring the suspended oxygen:

Measure the total amount of oxygen in the bottle (dissolved and gaseous).
This value helps to show that the bottling conditions are under control. Can flag issues with hoses and pumps during the bottling process.

Measuring the oxygen in the headspace:

The total amount of oxygen is directly linked to the development of the wine and the storage time (color, aromas, sensation in the mouth).

photo: NomaSelector Software.

NomaSelector Software

Anyone in the computer business knows that you can't have hardware without software. So how do you select the perfect Nomacorc for your bottle of wine?

NomaSelector is the other piece of the Nomacorc Oxygen Management System. NomaSelector is the software used to guide winemakers through a structured questionnaire on the grape variety(ies) and the winemaking practices used; as well as the intended shelf life, storage and distribution for a wine. Using the data submitted by the winemaker, NomaSelector uses an algorithm to determine the best Nomacorc Select Series closure for a wine. That's pretty cool in my book.

photo: NomaSelector Software Nomacorc options.

photo: Various types of cork closures.

Did Nomacorc change my bias?

Nomacorc is a synthetic cork. Except, synthetic cork is actually a fairly broad descriptor for corks with synthetic ingredients. While Nomacorc is a synthetic cork, so too are the injection molded corks I still detest, and while agglomerate and 1+1 corks are composed of crushed and compressed natural cork (see photo above), the binder used is synthetic (laytex and other glues). Also, as cool and accessible as screw caps are, they can still introduce wine faults like oxidation and reduction.

But it's not natural cork

Absolutely, I appreciate the value natural cork provides to the environment and to the tradition of opening a bottle of wine. However, I inwardly cringe every time I open a bottle of wine with a natural cork closure. I dread having a bottle of wine tainted with TCA; it still happens too frequently.

The issues of sustainability, carbon footprint and recycling are far too broad to pin solely on the closure system used on a bottle of wine. If you accuse synthetic cork, then you accuse screw caps, and personal behavior; the weight of the glass bottle, transportation costs and the efficiency of the production process are likely more relevant topics.

The Production Facility

photo: Nomacorc facility, co-extruding cork below.

I did learn that Nomacorc has increased their production while reducing material and energy consumption over the last decade. That's a positive trend. And Nomacorc continues to innovate and improve their production by the implementation of LEAN Six Sigma best practices.

photo: Touring the Nomacorc production facility.

Their facility in Zebulon, North Carolina was very clean and appeared safety oriented and efficient. The employees I met and observed were positive and professional, there was constant monitoring and logging of equipment and processes throughout the production cycle of the Nomacorc closures. Nomacorc encourages and rewards their employees for self-improvement and for their suggestions to enhance plant operations. They are continually working to improve efficiency and their product. They are even experimenting with plant-based (organic) materials.

photo: Lab analysis at Nomacorc.

What did I learn?

Nomacorc has a very technical product line, which when used with the NomaSense equipment, NomaSelector software and Nomacorc Select Series closures, can provide a real difference in the wine making process.

One of the reasons I don't score wine is because wine continues to evolve while it is in the bottle. What I taste in a bottle of wine opened today, will be different if that bottle were opened a year from today. Nomacorc understands this. Nomacorc closures and their management of OTR can play a significant role during bottle development. Nomacorc then becomes another important part of the wine making process. Still winning.

Nomacorc - Safekeeping the sexy of opening a bottle of wine

One of the members of our party was a Canadian Restauranteur. He sells thousands of bottles of wine at his restaurant. From his perspective, screw caps are utilitarian; screw caps are “...for opening a $2 or $3 bottle of soda pop, or water, I don't have an emotional connection to that, I'm just thirsty...there's an art, there's a passion to that dance of taking that cork out...Wine is a very different animal....I'm a romantic.”

photo: 2003 Eberle Cabernet Suavignon.

His description of the proper way of opening a bottle of wine. “...it can be very sexy romantic dance opening a bottle of wine... Taking a knife, cutting that foil and pealing it off, and getting it (corkscrew) right in the center of the cork, not on the side, right in the middle, (motion of twisting hand) and then pulling it out slowly, that gentle puff. And then pouring it in the glass. That's how it's done. I don't care about how much air, I don't care about the technical. I care about the girl I'm with and about that sexy dance we're about to enjoy. That's what I care about.”

From that perspective Nomacorc protects the wine in the bottle while safekeeping the sexy of opening a bottle of wine. That's win-win friends.

So yes, Nomacorc did change my biased view of their product. The next time I encounter a Nomacorc, I will look at it to figure out which model it is. I will also have the confidence that the wine was properly protected. For age-worthy wines, I will know that the wine is suitable for the cellar too.

I'd like to thank Nomacorc for bringing me to the lovely city of Raleigh, North Carolina and their Zebulon production facility. This was one of my favorite educational experiences. I have learned that they are delivering a significant product and OTR system to the wine industry. The barbecue, fried chicken, okra, mac and cheese, and all the delicious southern foods were amazing too. Raleigh is a beautiful city.

My special thanks to:

Lars von Kantzow President and CEO Nomacorc
Wes Ward, Technical Sales Manager
Antoinette Morano, Principal Sensory Technologist
Katie Myers, Global Manager of Public Relations
Whitney Rigsbee, Media Relations Specialist

Nomacorc Americas

400 Vintage Park Dr.

Zebulon, NC 27597

Telephone: 919-460-2200

Facsimile: 919-269-7936

Thank you for an educational and inspirational visit.

Cheers!

Taste Washington 2013: Day Two

2013-04-01T12:38:00.002-07:00

Guest post by Juli Crompe.

Day two of Taste Washington was a crazy frenzy of playing catch up of everything I didn't get a chance to hit on day one; and everything I still had left for day two.

Planning Ahead

Every year Taste releases a floor map of where each winery, restaurant, business, special section, etc. will be, and I wouldn't get nearly as much done without mapping out my route pre-event. This year I spent about 90 minutes looking over the wineries and planning out where I wanted to go. I also made a spreadsheet and a corresponding map for each day (I split the map in half; half the room on day one, and the other half on day two).

While I definitely take it to the extreme, I do suggest looking over the map before the event; it allows you to maximize your time and see who will be there! The biggest advantage to this is to ensure you can make it to some of the more popular wineries early in the day before they pour out. For example, Col Solare poured out by 3:10 pm (the event goes until 5 pm) on day one...definitely one winery to put on your "early" visit list!

Some of the gems I found on day two:

A bit of character in the photo from the ice bucket that made this label quite wet.
This, by far, is in the top two ice wines I've ever had the privilege of sipping. Gard Vintners 2010 Riesling Ice Wine from Columbia Valley was awarded 95 pts. from wine spectator, and exhibits honey, apricot and marmalade notes. At $34 a bottle, it is, in my opinion, reasonably priced for the sheer quality. This is an AMAZING ice wine, and with only a few cases left before it sells out and the 2011 is released, I suggest you go buy some...now!

Kaella's 2010 Sangiovese from the Ceil de Cheval Vineyard was very dry with high tannins and light, earthy, smokey notes. A bit of swirling and air really help to bring out a bit more fruit flavors in this wine, with a smooth finish.

I'm a newer fan of Kestrel, but I've been impressed so far. I'm already a big fan of their Port (which they didn't have with them at Taste), but I added their Malbec and Old Vine Merlot to that list after this event. The 2008 Winemaker Series Malbec was smooth, bold, with dark fruit flavors, a bit of oak and vanilla at $40 a bottle. The 2008 Signature Series Old Vine Merlot came from vines planted in 1972, and showed more Cabernet flavors than Merlot ones. A big, bold, fruity wine, very smooth at $50 a bottle.

I've been a big fan of Kiona wines for a while, and this year was no exception. These were just two of the wines I enjoyed, but I liked their entire lineup. The 2010 Lemberger is a unique grape that surprisingly grows quite well in our state, but isn't often used. This bottle is only $15, and it is their 30th vintage! Smooth, easy, light flavors, this one is worth picking up and trying. The 2005 Reserve Cabernet Sauvignon was bold, earthy, slightly sweet with light tannins; a very well balanced wine. $40 a bottle.

I discovered Mellisoni this year, and was quite impressed with their 2011 45 Degrees. A blend of 70% Riesling and 30% Gewurztraminer, it was surprisingly not too sweet, with green apple, melon and citrus notes. Well balanced. $35 a bottle.

Mercer 2009 Reserve Cabernet Sauvignon was good and very smooth, but a bit light for a Cab. 84% Cabernet Sauvignon, 12% Merlot, 2% Malbec, and 1% Petit Verdot and Syrah blend together to bring out floral notes, with berries and spices. $40 a bottle.

I've had a few opportunities in the past to get out to see these guys, and they have never worked out. (One time, I drove out for an event and literally couldn't find them! Warning: they are hard to find!) But wow...I am so glad I finally had a chance to visit with them for a while at Taste. These guys are new the game, but they definitely know what they are doing! I can't say enough about these wines. I could go on about all of them, but I suggest picking up a bottle, or hitting up their tasting room in Georgetown (as long as you can find it! Apparently you need to go to the back door.), as they are doing great things! All three of the varietals above were superb!

Pie, always a great bite at events. I had the Strawberry Rhubarb and Beef bites, both were great, and I love that their fruit pies aren't super sweet, so they don't overwhelm when you're wine tasting!

Mark Ryan has a value brand...who knew? For those of you familiar with Mark Ryan, you know his wines can be quite pricey. I learned at Taste that he started a value brand and this bottle, 2011 The Vincent, was a blend of 60% Cabernet Sauvignon and 40% Syrah & only $20 a bottle. A smooth, fruity, slightly spicy wine with light tannins, a great value.


Heavy Restaurant Group includes Barrio, Local 360 and Purple Cafe and Wine Bar. This Roasted Chioggia Beet Salad was delicious from Purple Cafe, a light balance of orange vinaigrette, minted yogurt mousse, and pistachio crumble.

A few other wonderful wineries worth mentioning from Taste include:

Adams Bench
Airfield Estates
Andrew Will
Cadance Winery
Cave B Estate Winery
Chateau Rollat Winery
College Cellars (A Teaching College at Walla Walla Community College)
Corvus Cellars
Double Canyon Vineyard
Gorman Winery
Gramercy Cellars
Maison Bleue
Owen Roe
Scarborough Wines
SYZYGY
Treveri Sparkling Wines

I am so lucky to live in an area with such an incredible emphasis on wonderful wine and even more wonderful wine events. As always, I can't wait for the next fabulous event!

Hope to see you all next year. Cheers!

Taste Washington 2013: Day One

2013-04-01T12:31:00.000-07:00

Guest Post by Juli Crompe.

Taste Washington. If you love wine, and live in Seattle (or follow the Washington wine scene), these two words can't help but bring a smile to your face. In its 16th year, Taste is the nation's largest single-region wine and food event, showcasing Washington state wines. This year the event attracted more than 3,000 attendees, 225 wineries with more than 750 different bottles of wine, 65 restaurants and a long list of extras, including: seminars, a vineyards section, Chef demonstrations, special VIP additions and even hotel discounts and packages for attendees.

In all honesty, Taste has become so big you can't possibly do it in two days, let alone one. Until recently Taste was only one day; I believe it was the best decision ever to make it two days. Now, I'm just waiting for it to be three...or seven days long...as I leave every year wishing I had far more time; despite my being there from the second the doors opened until the second the doors closed (and a bit later) both days!

This year my goal was to visit wineries I hadn't in a while and those I was not familiar with. The list was quite long and I realized quickly it was not possible to visit all of them. While I hit as many as I could, there definitely was room for much, more more.

Some of the standouts from Day 1:

Loved this Sauvignon Blanc, Semillon blend from Auclair winery. 90% Sauvignon Blanc, 10% Semillon,
sweet and well balanced, new 2012 blend, perfect for summer at $18 a bottle!

Anthony's Pier 66 served up their Dungeness Crab Stack, with fresh crab, mango & lots of avocado, topped with arugula, wild huckleberry sauce and chive oil. The perfect balance of flavors, very light, and absolutely delicious!

Badger Mountain Vineyard was a new one for me, but I'm always looking for organic wine! This Riesling, only $12 a bottle (a steal for organic!), was very traditional, delicious, not overly sweet, and crisp with tropical flavors...very good.
Badger Mountain was the first certified organic vineyard in the state of Washington...go Badger!


Of course Betz is on the list of wineries to hit early, as they always pour out of wine. This year I made an effort to try their 2010 Cabernet Sauvignon, as it had been a while since I'd had any Betz. It was delicious! Fruity (currant, berry), very balanced and well rounded, and will likely be incredible with a few more years in the bottle, I love this bottle. Pere de Famille from Columbia Valley comes in at $68 a bottle, definitely a special occasion treat, but a great wine!

I recently had some Bunnell Family Cellar wine before Taste, but was told they would have their "keg" wine at Taste, a must try. When I walked by Bunnell at Taste, I said, "Pour me the keg!", something I never thought I'd say at this event. This wine was bold, with strong flavors, a blend of 34% Mouvedre, 25% Syrah, 25% Grenache and 6% Cinsault. Very good and available by the bottle, too!

Cadaretta was also a new winery to me this year. I was really impressed with their SBS, a white Bordeaux blend of 76% Sauvignon Blanc and 24% Semillon. It is a slightly sweet, slightly acidic fruity blend, rounded out well from the Semillon, creating a richer Sauvignon Blanc than traditionally what we're used to. $23 a bottle. I was able to try the 5 day old 2012 SBS as well, and can see this next vintage will be just as good, whenever it comes to bottle!

Col Solare. There are no words to describe these incredible wines. This 2007 Red retails for $75, but it is amazing. Sweet, full bodied, balanced, with incredible structure, this is a "spoil yourself" wine to the max! An incredible blend of dark cherry and blackberry notes, with subtle chocolate, vanilla and spice, create the perfect balance in this bottle. Truly a treat.

I had to highlight two Col Solare wines, as they are just spectacular. The 2011 Col Solare Component Collection Estate Vineyard Red Mountain Malbec is $85 a bottle, and another utter delight for your taste buds. An absolutely gorgeous, rich, deep purple color, with beautiful sweet, smooth berry notes.

Cooper is always a good go-to winery, and I always love trying their new wines at Taste each year. This year, my favorite was the 2009 Red Mountain Bordeaux style blend, L’inizio. At $50 a bottle and very structured with caramel, cherry and vanilla notes, this is a nice bottle.

The Washington State Convention Center was on site with some delicious food options,
including these amazing almond macaroons!


ded.reckoning had a 2010 BBQ Oink! Red Blend, surprisingly good for just $10 a bottle. Mostly Cab Franc and Malbec, this is a great BBQ wine. You can't go wrong picking up a bottle and checking it out. A suggestion for this wine was making a Sangria from it, as it has light oak so it can be chilled, great for a summer BBQ for red drinkers!

Also from ded.reckoning was their 2010 Reserve Syrah from Yakima Valley. At $80 a bottle, this is one of the more expensive bottles at Taste, but it was quite wonderful. Gorgeous color, with notes of smoke, berries and herbs.

Dusted Valley 2010 Petite Sirah is a big wine! At $42 a bottle, it was well balanced,
combining 90% Petit Sirah with 10% Syrah. Very good!

Elsom Cellars 2009 Autonomous, a Red Bordeaux Blend from Yakima Valley, is $34 a bottle, and a great buy with bold flavors of oak, pepper (white and black!), spice and berry. A very well rounded, big Bordeaux blend!

Tulalip Resort Casino hosted a VIP lounge called Taste the Passion, with an amazing selection of foods.
Above is their take on a Tuna Melt, but with upscale ingredients. It was delicious!

Also from the Tulalip Resort Casino, their take on meatloaf, a classic comfort food turned up a few notches with beautiful presentation, cute miniature size and premium beef.

If you have not had the opportunity to check out Taste Washington, I HIGHLY recommend it. The only complaint I ever have is that there simply isn't enough time to sip every wine you want. You will leave this event having learned about new wineries, new wines, new restaurants, and getting to visit with many winemakers themselves. The opportunities available at this event do not come close to any other event we have in the Seattle area, period.

Make sure to check out my Taste Washington Day 2 post, covering my 2nd half of the event!

Cheers

Taste Washington Seminar: Intro to the World of Wine

2013-04-01T12:16:00.002-07:00

Guest Post by Juli Crompe.

Another year has come and gone at Taste Washington Seattle (Taste). I feel so lucky and grateful for the opportunity to attend for the third year in a row. On top of the wonderful event itself, Taste now offers seminars before the event, four on Saturday and three on Sunday, on a variety of extremely interesting and educational topics (check them out here).

On Saturday, I chose to attend "Intro to the World of Wine", with moderator Sean Sullivan of Washington Wine Report, and panelists Dr. Kevin Pogue of Whitman College, Thomas Henick-Kling of Washington State University, Thomas Price MS of the Metropolitan Grill and Linda Murphy, author of "American Wine, an Honest Drink." Quite the caliber of experts for a 90 minute synopsis on the world of wine. Luckily, they chose to focus mainly on Washington and a few basics. I thought this would be the perfect seminar to share with you; regardless of if you're new to wine or knowledgeable, the odds are that you will learn something. I know I did!

Panel set up for Intro to the World of Wine seminar.

Some general facts:

Washington state is the 2nd highest grape producer in the country, second to California, producing approximately 188 tons of grapes each year.
In 2004, there were approximately 320 wineries in Washington state, today there are almost 800.
The main varietals Washington grows are riesling, chardonnay, merlot, syrah and cabernet sauvignon.
Washington state grows about 40 different varietals.
Most varietals grow well in our state due to the many climates and rich soil.
Most of our soil is volcanic, basalt based rock, a great foundation for grape growing.
There are 13 AVA's in Washington recognized by the US Treasury Department.
Terroir is a term used quite often in wine discussion, and it means the qualities that are inherent in a wine based on the geography of where the grapes are grown. This includes climate, direction the sun hits the vineyard, soil, chemistry of the land, slope of the vineyard and many other factors, all of which interact with the flavors that are exhibited in a specific bottle of wine. In other words, the sum of the effects that the local environment has on the total production/flavor/qualities of a wine.
Syrah is a tough sell in the market as it is one of the least consistent grapes. Flavors can change significantly based on the environment it was grown in, so many people are hesitant to buy syrah (while I personally LOVE it!).
Washington state and Bordeaux are the only two good merlot growing regions in the world!
Read more facts here!

The format for the seminar was a blind tasting of sorts. There were 6 wines poured in front of us, numbered 1-6, and they were tasted in sets of two. The varietals were given for each set of two, but each of us had to decipher which was which in each set.

Set one was riesling and chardonnay, set two was syrah and merlot, and the final set was cabernet sauvignon and a red blend. With each set, Thomas Price went through his two or three "tells" or standards that each grape should exhibit in flavor, to be able to tell which was which.

Tells:

Riesling: Peach, Lime, High Acid.
Chardonnay: Tropical, Apple, Banana, Oak, Butterscotch, Vanilla, Coconut.
Syrah: Smokey, Bacon, Black Pepper, Red/Blue Fruit.
Merlot: Raspberry, Fruit.
Cabernet Sauvignon: Black Fruit, Dense, Black Olive, Oak, Baking Spice.
Blend (based on the grapes in it): White Pepper, Raspberry, Thyme/Rosemary.

Wines:

2012 Kung Fu Girl, Charles Smith Riesling, $12: really good, smooth, not too sweet, and balanced. A great buy! Notes
2011 Novelty Hill Stillwater Creek, Columbia Valley Chardonnay, $23: smooth, light, good structure with tree fruit flavors. Notes
2010 Proper Wines, Walla Walla Valley Syrah, $36: Deep color, fruit forward, tannic/long finish, plum & berry flavors. Notes
2009 Obelisco Estate Reserve Merlot, Red Mountain, $45: young with strong flavors that will develop over time. Notes
2009 Chateau Ste Michelle Canoe Ridge Estate, Horse Heaven Hills, $28: tannic, concentrated flavor, Sean calls this a superb value for the depth, flavor & sophistication. Notes
2011 Syncline Subduction Red, Columbia Valley, $20-a blend of grenache, mouvedre and syrah, light, fruity, with hints of pepper, cherry & berries. Notes

Felt very lucky to have this in front of me. Some really great wines!

More facts about Washington soil and growing regions:

Basalt, the majority of our wine growing soil, crushed our crust millions of years ago causing low elevations, and made for dense soil. It absorbs heat very well, and is iron heavy. There are very few basalt based growing regions in the world.
Huge floods millions of years ago created layers and layers of complex soil. Some of the vines today are still rooted in those layers.
Washington state has cold weather & low levels of clay, a perfect combination for keeping common disease away from our vines.
Horse Heaven Hills region is warmer, more ideal for red wine growth, as reds need more sun.
Yakima Valley is cooler, more ideal for white wine growth.

If you're new to wine tasting (and/or struggling with the "tasting" part), one of the best takeaways from the day was from Thomas Price who said "Everyone has the ability to taste. If I give you an apple, and then a peach, you'll know the difference." Wine tasting doesn't have to be difficult. I'm certainly no expert, and while I've made a hobby of learning about wine, there are always challenges in picking out certain notes. I find myself saying often "What is that I'm tasting?" but with the help of the label notes (cheating!) and people around me, I continue to learn and expand my palate. Don't be discouraged!

The final note I will leave with you, that will guide some of my wine buying over the next few years: 2012 is predicted to be an incredible year for Cabernet Sauvignon! I can't wait to get my hands on some to see if the experts are right.

Cheers!

Upcoming Event: Woodinville RESERVE April 12th

2013-03-28T09:39:00.000-07:00

Guest Post by Juli Crompe.

I was at Taste Washington Seattle this past weekend (posts coming soon...such a great event!) and learned about a new event that I'm really excited for and had to share!

As many of you probably know, Passport to Woodinville has been around for many years, but this year, for the first time, they are adding a sort of "kickoff" event to Passport the weekend before, called Woodinville RESERVE.

When?

Friday, April 12th, from 7:00-9:30pm, Woodinville RESERVE will take place at the historic Columbia Winery, featuring 40 Woodinville wineries, all with 90+ point rated wines and limited bottlings. This exclusive event will not only give you access to some of the best wines in Woodinville, but also to many wines which have only been bottled in limited quantities, typically reserved for those who are wine club members or who have some kind of connection to the winery.

This event truly will make you feel like a VIP!

The best part is that they are giving you two options for tickets, $75 for just the RESERVE event, or $125 to get entrance to RESERVE and Passport the following weekend, April 20th and 21st. If you were to buy these individually, it would cost you $25 more, so by bundling and joining this ultra-exclusive RESERVE event, you save on Passport weekend! Quite a deal.

Here is a sneak peak at just some of the wineries and wines you'll get to sample at this event:

Alta Cellars 2009 Merlot and Cabernet Franc, both limited bottling.
Betz Family Winery 95 pt. Pere de Famille and limited bottling La Cote Rousse.
Efeste 2011 Sauvignon Blanc and 2010 Syrah both from Stephen Tanzer's International Wine Cellar.
Gard Vintners 2010 Riesling Ice Wine, 95 pt. (probably one of the best ice wines you'll ever try!!)
Kestrel Vintners 2008 Old Vine Cabernet Sauvignon, 92 pt.
Michael Florentino Cellars 2009 Malbec, Barbera & Cabernet Sauvignon, all limited bottling.
Obelisco 2010 Malbec and 2011 Rose, both limited bottling.
Robert Ramsay Cellars 2010 Par La Mer, Old Vine Cabernet Sauvignon and Syrah, all limited bottling.

And many, many, many more!

For the complete list of wineries and wines, click here!

What's a party without food? Also present will be some of Woodinville's top restaurants serving gourmet bites, including: le petit terroir, Purple Cafe and Wine Bar, Barking Frog at Willows Lodge, and more. For the complete list, click here and scroll to the bottom of the page.

Date: Friday, April 12, 2013
Time: 7:00-9:30pm
Location: Columbia Winery, 14030 NE 145th St, Woodinville, WA 98072
Price: $75 for RESERVE Ticket only, $125 for RESERVE and Two-Day Passport Weekend Pass
Tickets: Buy Here!

I'm really looking forward to this event, and so happy that I found out about it! Definitely a not-to-miss, especially for those of you interested in wines you can't taste anywhere else!

Event Review: Exotic Wine Fest

2013-03-22T22:31:00.000-07:00

Guest Post by Juli Crompe.

Another wine event has come and gone, and I am so happy I went to Exotic Wine Fest this week! Not only was I exposed to new wineries, but I was able to try varietals I'd never heard of; which is always exciting for me. Set under a 103 year old Belgium spiegeltent, Exotic Wine Fest took place at Teatro ZinZanni. Teatro ZinZanni is a comedy, cirque, dinner theater on Lower Queen Anne in Seattle, Washington. The event, a collaboration between Wine World and Spirits, Seattle Uncorked, and Teatro ZinZanni, was held to benefit Teatro ZinZanni's ZinZanni Institute for Circus Arts.

A lovely welcome table, full of beautiful glasses!

Included in the $35 ticket price was unlimited wine tasting, a variety of light charcuterie and chocolates, plus a short show by a Teatro ZinZanni performer.

While there were a few snacks available including bread, salami,
cheese and fruit, the chocolate was my favorite platter!

Some of my favorite wineries from the evening:

Bartholomew Winery was on site with owner and winemaker Bart Fabush. From a smooth, slightly sweet Aligote (similar to a combination of Chardonnay and Viognier), to Cuvee Rouge, a peppery, smooth blend of 40% Cabernet Sauvignon, 40% Carmenere & 20% Merlot, to the Cabernet Franc, a delightful, structured, fruity, balanced wine. Bart is on my radar. He is starting to make a name for himself on the Washington wine scene, and with amazing grapes and moderately priced bottles ($12-$32), he's one to watch!

Bartholomew Winery Aligote, Cabernet Franc and Cuvee Rouge

I'd never had Whidbey Island Winery wines before, but when I approached their table, I looked at all the labels and there was no doubt this Siegerrebe caught my eye. After asking how to pronounce it (See-Grr-Ray-Baa), and practicing saying it a few times, I learned it is related to Gewurztraminer and was founded in the 1960's. It only grows in the Puget Sound and parts of Germany, and Whidbey Island Winery only makes 100 cases a year. I felt very lucky trying it. It was delicious, sweet, smooth, and perfect for any summer evening! At only $18 a bottle, it's a great buy and highly recommended!

Whidbey Island Winery Siegerrebe

II Vintners, the lesser known sister winery to Covington Cellars, is starting to make its name in the Washington wine industry, having recently scored 92 pts. for their Merlot. Winemaker Morgan Lee is taking risks and playing with flavor profiles, which ultimately is paying off in a big way! I am loving II Vintners right now.

II Vintners 2009 Zinfandel

I've seen SYZYGY on a variety of lists at events before, but I've never had a chance to try them. I learned SYZYGY is a term that means when the earth, sun and moon align, which is what winemaker Zach Brettler tries to achieve in every bottle. SYZYGY bottles are on the higher end (this particular bottle, Saros, 40% Tempranillo, 40% Malbec, 20% Cabernet Sauvignon, is $45), but it was delicious! There is a waitlist for their wine club, but if you get a chance to try their wines, I highly recommend them.

SYZYGY 2007 Saros

Two other wines worth mentioning:

-Castello de Feliciana 2009 Tempranillo, smokey, with hints of licorice, spice and old leather ($28)

-Tapteil Vineyards 2010 Mourvedre (Red Heaven), hints of sweetness, with a dry finish, let it breathe for a little while before enjoying ($34)

Unlike any other wine event, this was held in a historic circus tent, and showcased a sneak peak of the talent Teatro ZinZanni has to offer. After a couple hours of fun wine tasting, vertical pole duo Sam Payne and Sandra Feusi treated the audience to their act, and stole the show with a breathtaking, sexy, tango-inspired performance.

Links:

Bartholomew Winery: http://bartholomewwinery.com/

Whidbey Island Winery: http://www.whidbeyislandwinery.com/

II Vintners: http://twovintners.com/

SYZYGY: http://www.syzygywines.com/

Castello de Feliciana: http://www.castillodefeliciana.com/

Tapteil Vineyards: http://www.tapteil.com/

Teatro ZinZanni: http://dreams.zinzanni.org/

This was the 4th Annual Exotic Wine Fest. I suggest you mark your calendar for approximately March 1st, 2014 to make sure you buy tickets for the 5th annual (typically the 3rd week in March). It is definitely on the not-to-miss wine event list now!!

On to Taste Washington this weekend. Wine events galore! Cheers!

Day Three: Blind Tasting Challenge

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More from the week of the Vancouver International Wine Festival.

Wednesday morning I caught a taxi across the street from the Riviera hotel. There were almost always taxi's lined up across the street. Very convenient. With a full day ahead of me, my first destination was the Pacific Institute of Culinary Arts.

My appointment was for the 9:30 am Blind Tasting Challenge.

photo: Bistro 101 and the Pacific Institute of Culinary Arts.

The facility for the Blind Tasting Challenge was Bistro 101 at the Pacific Institute of Culinary Arts (PICA). Pacific Institute of Culinary Arts is located on the south shore of False Creek, near the heart of Downtown Vancouver, by the gateway to Granville Island.

photo: Cooking kitchen visible from Bistro 101.

PICA's professional programs include Culinary Arts, Baking and Pastry Arts, Bistro 101 cafe, Catering, Private Events and WSET Wine Certification.

photo: Sommelier Tim Ellison at far left in photo.

The Blind Tasting was hosted by Sommelier and Director of Food and Beverage, Tim Ellison. Mr. Ellison has the distinction of being the only Certified Chef de Cuisine and Sommelier, who also holds the prestigious WSET Diploma of Wine and Spirits in Canada. Tim runs a tight ship. He reprimanded anyone who was speaking out of turn – even his staff. And we were expected to keep quite during the Blind Tasting. It was taken very seriously – I like that approach.

photo: Table setting for the Blind Tasting Challenge.

Our challenge for the Blind Tasting Challenge, to correctly identify eight wines according to the Wine & Spirit Education Trust Systematic Approach to Tasting (WSET). We had to identify the variety of each wine, country of origin, sometimes the region too, as well as special characteristics and even the wine making process for some. There were eight questions per wine which had to be answered. This proved to me, to be more challenging than expected. All of us I think, had a quickening of the pulse as we looked over the 64 questions we were to answer over the next hour. I wiped my hands on my pants as I prepared my nose and palate. A sip of water was in order.

One of the difficulties I had was identifying where in the world the wine was made.

The first wine was obviously a Riesling. It tasted unoaked, but a Riesling from where? Not Washington, that was obvious. It reminded me of a Riesling from the Finger Lakes region of New York. I guessed wrong, it was actually a German Riesling. I don't drink German Riesling; now you understand my difficulty.

photo: Inspecting the wines at the Blind Tasting.

The second wine was obviously a Chardonnay. Since the theme for the Vancouver International Wine Festival was California wine, with an emphasis on Chardonnay, it had to be a California Chardonnay. It was. I also correctly identified “malolactic fermentation” and “aged on lees” as part of the wine making process.

* Note: I should mention that one of the repeated questions was: "What's the appropriate temperature to serve this wine?" The offered answers were in Celsius! I could not match or convert the correct Celsius temperature to Fahrenheit. If I do this again in Canada, I need to bone up on Celsius to Fahrenheit conversions.

On to the next six wines, all of which were red wines.

photo: A world of red wine to choose from.

I was now lost.

Hopelessly lost in red wine from France, Canada, California, Australia and Italy – knowledge I did not have during the Blind Tasting. The wines were only identified after the Challenge. The Tanat from Madiran, France and the Primitivo from Salento, Italy...I had zero chance at correct identification. My palate is heavily biased to Washington. If this had been a Washington red wine blind tasting I would have had the chance of identifying variety, region and style. Pit me against red wines from around the world, and my inexperience is obvious.

I need to drink more wine!

Many of the people I chatted with at the Blind Tasting had attended this event before. They returned because they enjoyed it so much. It truly was a challenge and an educational tasting.

photo: Trade Tasting was held in one of the classrooms.

After I turned in my best guesses at the wines, I was invited back into the bowls of the PICA to see where the Trade members were tasting. They did not have the opulent setting we did of embroidered curtains, dark wood trim and views of the harbor; they were in a shiny classroom with glass windows and a stern looking monitor.

photo: Trade Tasting away from the public.

Trade was separated from the public and placed in one of the PICA classrooms. Everyone was quiet and quite seriously focused on the unknown wines. Very different from the almost jovial atmosphere I had just left. I did mention that they take things seriously at the PICA.

On to the Reveal!

photo: Export Director Mark Allen reveals the
2010 Louis Latour Borgogne Pinot Noir.

Once all the forms were turned in, we gathered in the back of Bistro 101 for the big reveal. There was a hush and nervous expectation as we waited to learn the correct answers. Surprise, the principle for each of the wines we tasted were present and they personally revealed their wine to us one by one.

photo: International Manager Grant Bellve reveals the
2010 Tyrrell's Rufus Stone Heathcote Shiraz.

A perk of attending the Vancouver International Wine Festival is that principles from many of the wineries were present during the week of wine tasting events. There were ample opportunities to sample wine from around the globe, and to meet the people responsible for making the wine you were drinking. That's pretty cool in my book.

photo: Winemaker Fritz Hasselbach of Gunderloch Weingut
visiting with attendees.

After the big reveal was the reception. We drank the wines we had just been challenged to identify and ate food prepared just for us by the students at the PICA. Truly one of the highlights of the Vancouver International Wine Festival.

photo: Winemaker Fabrice Dubosc of Brumont (left)
Export Director Marke Allen of Louis Latour (right).

My personal favorites from the Blind Tasting?

The 2011 Gunderloch Fritz's Riesling from Rheinhessen, Germany was quite good. And I don't drink a lot of Riesling. Reasonably priced too.

The 2010 Tyrrell's Rufus Stone Heathcote Shiraz from Heathcote, Australia was certainly my speed. Shiraz/Syrah is almost always my favorite variety. This wine reminded me that I must drink more Australian wine and that Australia should be on my “must visit” list.

The Blind Tasting Challenge was one of my favorite venues. Beautiful setting, professional staff, a serious and educational venue, well attended, on-site prepared food and world-class wines from...well...from around the world. Inspiring. Participating was a delight. Yes, I want to do this again next year.

If only I lived in Vancouver, I could dine at Bistro 101 and take the full WSET courses. If only.

Pacific Institute of Culinary Arts
101-1505 West 2nd Ave
Vancouver, BC
604-734-4488
@picachef

Related Posts:

Introduction: 2013 Vancouver International Wine Festival.

Day One: Vancouver International Wine Festival.

Day Two: Interview with Sandra O'Connell.

Coming up, Day Three: Wednesday afternoon activities.

Cheers!

Upcoming Event: Exotic Wine Festival, March 19, Seattle

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Guest Post by Juli Crompe.

It has been a while since a great, not-to-miss Washington wine event has crossed my path, but the Exotic Wine Festival is not only a unique wine experience, but an amazing experience in general. And the best part? It hasn't happened yet, so you can join us! Celebrate Washington wine month in a big way...tasting rare varietals from our fine state.

The 4th Annual Exotic Wine Festival is a collaboration between Wine World and Seattle Uncorked that benefits Teatro ZinZanni, a Seattle non-profit circus, dinner theater, described as the "hottest ticket in town".

Why am I so interested in this wine event? For a few reasons, but mainly because you're exposed to varietals AND wineries which you wouldn't often get to experience without a lot of effort, all in one of the most unique settings. At this event, you'll have the opportunity to try many varietals you may have never heard of, or never tasted such as Mourvedre, Cinsault, Malbec, Sangiovese, Petit Verdot, Tempranillo, Cabernet Franc, Roussanne, Viognier, Albarino (I've never had this!) and many more, all under a 103 year old Belgium speigeltent!

Another really fun aspect of this event is that select Teatro ZinZanni artists and performers will be on hand to provide entertainment. This is a great way to get a sneak peek of what talent Teatro ZinZinni has and what your money will help support, the ZinZanni Institute for Circus Acts (ZICA). ZICA was created in 2008 to help expand on the educational component of Teatro ZinZanni's mission. Norm Langill, TZ President and Artistic Director says it best: "We recognize the need to not only preserve these increasingly rare art forms, but to provide much-needed professional training opportunities for both artists and artisans to continue refining, defining and improving their craft."

Date: March 19, 2013
Time: 6-9pm
Tickets: $35 (Buy Here!)
Location: Lower Queen Anne, 222 Mercer St, Seattle, WA 98101
Food: Light Appetizers
Website: http://dreams.zinzanni.org/ewf.htm

25 Participating Wineries:
Angel Vine
Bartholomew Winery
The Bunnell Family Cellar
Castillo de Felicians Winery
Chandler Reach
Chatter Creak Winery
Chocolate Shop & Sweet Symphony
Claar Cellars
Covington Cellars
Gecko Wine Co./Michael Florentino Cellars
Icon Cellars
Kaella Winery
Madsen Family Cellars
Naked Winery
NHV - Naches Heights Vineyard
Palouse Winery
Patterson Cellars
Piccola Cellars
Ross Andrew Winery
Salida Winery
Smasme
SYZYGY
Tapteil Vineyard Winery
Whidbey Island Vineyards & Winery
Wildridge Winery

Don't miss out on this great opportunity!! Buy Tickets Here! Which winery are you most excited to try?

See you at the tent! Cheers