William Pollard Jr | aka: Wild 4 Washington Wine

Tour Oregon Wine Country With Me

2026-10-26T16:14:27.206-07:00

Still working as a wine country tour guide in Oregon and Washington state.

If you've ever looked at my Profile Page, you'll have noticed I've been part of the Taste Vacations team since 2018.

As a tour guide I have the privilege of showcasing the best wineries, restaurants and establishments the area has to offer. I’m responsible for my guests and I want them to have the best experiences they can take back home and share with their friends. Plus, I love having a captive audience. They’ve never heard my stories.

You are the most interesting person I’ve met all year.

This month I had two couples from Florida as my guests. We spent a week together in Oregon, with me as driver and tour guide. Their accommodation was deluxe with outdoor fire pit and sauna, just two blocks from downtown McMinville, Oregon. I had an easy walk of 10 minutes, so I got my steps in every day and opportunities to chat with the locals.

What’s lingering with me after my time in McMinville, Oregon this month would be the people I met who seemed familiar. I was even asked, "Do I know you?" I was wondering the same. "Do I know you?"

After 20 years of working in and writing about wine, I've met thousands of people. I've poured for them, answered questions, provided wine education and made some of them laugh. I don't remember many faces or names. Just the feelings.

Rodeo Hills winemaker Jared Etzel

Among them, winemaker David Paige, Zoey at R. Stuart wine bar, Rodeo Hills winemaker Jared Etzel, the barista at Pioneer Joe and especially, my group from Florida. They all seemed like friends I had met before, and we were now meeting again.

"Have we met?"

We could have met at Barnard Griffin winery, or Wautoma Springs winery or Col Solare winery or at the Walter Clore Wine and Culinary Center. Or perhaps at one of the Wine Blogger Conferences I attended in Walla Walla, Oregon, Virginia or Penticton, B.C. Over the last two decades I've met so many people and spoken with so many groups, you'll have to tell me.

But why was this feeling so strong in McMinville?

People in this little tourist town are friendly. Friendlier than where I live I have to admit. It was easy to strike up conversations with strangers. And cars will unexpectedly stop in the middle of the road so you can walk across. They don’t do that where I live. And traffic will often slow down and open up so you can change lanes. That does not happen where I live. I toned down my microaggressions and began doing the same.

The Bitter Monk Pub. Good beer on tap.

The Willamette valley is beautiful. Yamhill-Carlton, Dundee Hills, Ribbon Ridge, the countryside where magnificent Pinot Noir and delectable Chardonnay are grown. The terroir, the place, the climate are so unlike Eastern Washington state where I live. Green forests, winding narrow roads through the hillsides, and rolling picturesque vineyards at elevation. Stunning views. A photograph waiting around every curve of the road. We ooh’d and aah’d daily at the views.

Rodeo Hills Winery - cool space - amazing light.

And I met and hung with younger people who are passionate about wine as well. Which I needed. I need to remain hopeful in this time of declining wine sales. Those I met get it. They love wine and want to know more too. Like me. I honestly needed to experience that, to see younger people appreciating and understanding wine.

HiFi Wine Bar. I have this album on order.

One of the coolest venues I and my guests enjoyed was Hi-Fi Wine Bar. Music is spun on vinyl while you taste and eat, not just any music, curated, hip, cool, music spanning the decades. When I walked in a smile was instantly on my face. Then the wine list. A delectable panoply of curated, cherry picked, wines from the world. By the glass or the bottle. And when you interface with the owner, on music or wine, be prepared. He is intense and goes deep into both subjects. There’s that smile again. And the appetizers on the menu are equally up to the challenge of sensory delights. And the customers are all ages, from early 20’s to 70’s. Love that! Everyone was having a great time, the music, the wine, the food. Everyone was engaged, experiencing three of my favorite joys... and learning. And wanting more. Like me.

Next year I hope to be back in McMinville, Oregon with another group that wants to experience the best that Oregon has to offer. We had a marvelous time. And I want more.

As one of my guests said, “You are the most interesting person I’ve met all year.”

If you are curious about the company I work for, they are Taste Vacations. Wine tours are offered all over the world, as well as Oregon and Washington.

William

My Favorite Ice Cream Recipes

2025-06-28T15:21:00.000-07:00

Two of my favorite memories are ice cream related.

"Ice cream" What do those words mean to you? Childhood memories are my first connections and mental images. Running after the ice cream truck. Begging mom for coins. And the delirious satisfaction at the first sweet, creamy smell and taste as it drips down your hand. Sigh.

As an adult, when my wife brought home an ice cream machine a few years ago, I had zero interest. “Great.” I thought. “More calories I don’t need.” So, I ignored it for a couple of years. Then the pandemic hit. And you know, time and opportunity, and boredom. On impulse one day I pulled the ice cream machine out of the pantry and started experimenting.

My first batches of ice cream were icy. Not exactly what I was attempting to make. So, more experiments. While edible, and fun to play with, my results were not satisfying. One day while I was looking for another ice cream recipe online, I saw in a comment the solution to my conundrum. Which led to my “Base” ice cream recipe below.

I’ve since tweaked my “Base” recipe and have come up with several other ice cream recipes. All use the “Base” recipe with some tweaks. My recipes are easy to follow, and are delicious and satisfying. While it is cheaper to purchase ice cream from the store, I only use the best ingredients. Besides, when did you last see Coconut Curry ice cream at the store? If you have an ice cream machine at home, or are considering the value of owning one, please read on. I make ice cream at home at least once a month. I'm also trying to create special ice cream memories for family and friends.

- William

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1. Base Recipe (Vanilla)

Sweetened Condensed Milk – one 14 oz can

Half and Half – one cup

Heavy Whipping Cream – one cup

Vanilla – one tsp

Salt – a pinch

Blend mixture thoroughly

Add mixture to ice cream machine and follow your machines directions. Freeze finished product about four hours. Enjoy.

* I have learned that if I use a bit more of the Heavy Whipping Cream, I can modify the mouthfeel of the ice cream. When using 12 oz of Heavy Whipping Cream, the ice cream feels different in a good way. Just a suggestion.

** I jazz up my vanilla ice cream sometimes with a Middle Eastern spice mixture I adore, Ras El Hanout. I add about one tsp. It adds a delicious flavor to the ice cream. I call it “Ras Cream”

Coconut Curry ice cream with peanuts.

2. Coconut Curry

A crowd pleaser for foodies. I have taken this to potlucks and received many compliments. If you like curry, you will love this ice cream. The peanuts take it to another level. It is a personal favorite.

Sweetened Condensed Milk – one 14 oz can

Coconut Milk – one can

Heavy Whipping Cream – one cup

Vanilla – one tsp

Curry Powder – one Tbsp

Ground Ginger – ½ tsp

White Pepper – 1/8 tsp

Salt – a pinch

(roasted peanuts to garnish at serving)

Gently toast the curry powder, ginger and white pepper to release aromas and flavors. Add those spices to a bowl with the other ingredients. Blend mixture thoroughly.

Add to ice cream machine and follow your machines directions. Freeze finished product about four hours. Garnish with crushed roasted peanuts at plating. Enjoy.

Honey-Lemon Ginger Blueberry-Blackberry ice cream

3. Honey-Lemon Ginger Blueberry-Blackberry

Love, love the color. So freaking delicious. And it is full of antioxidants to boot. Garnish with fresh blackberries when plating. Looks and tastes so good. Another favorite.

Heavy Whipping Cream – 12 oz

Half and Half – one cup

Sweetened Condensed Milk – one can 14oz

Vanilla – one tsp

Salt – a pinch

Black Pepper – a pinch

Fruit Compote:

Blackberries – one 8 oz package

Blueberries – one cup

Honey – one tsp

Minced Ginger – one tsp

White Wine- ¼ cup

Lemon Juice- one tsp

Fruit Compote: Add all ingredients for the fruit compote to a small saucepan and heat on medium until it gently bubbles. While gently stirring, reduce heat and simmer until all ingredients are incorporated and the mixture is fairly homogeneous. Reduce by 1/3. Then strain your fruit compote. Get all the juice but none of the seeds. Chill in refrigerator until no longer warm.

* note: If you forget to strain your fruit compote, you will end up with a crunchy, chewy ice cream. I don’t recommend it. Yuck. Big mistake.

Once the fruit compote has chilled, start making your base recipe in the machine as usual. Then slowly add your fruit compote before it freezes in the ice cream machine. The color will be amazing. Finish and freeze.

Lemon Ice Cream - so delicious

4. Lemon (another personal favorite)

Wow! This recipe rocks! What a fun and delicious change of taste. Love it! I'm going to make this from now on. So, so good.

* Use the Base Recipe (minus the vanilla, just not needed)

Add:

¾ cup lemon juice (fresh squeezed)

zest of 3 lemons

Combine all ingredients, base recipe (minus the vanilla), lemon juice and zest and blend with a blender for 30 seconds. I used a hand held blender because it was handy. And easy to clean.

Refrigerate mixture for 2 hours.

Mixture will look very creamy like yogurt when you take it out of the refrigerator.

Add to your ice cream machine and finish per usual.

*note: This is the most ice cream like recipe. The acid from the lemons with the dairy make for a very rich and creamy look and mouthfeel. Yum! This recipe is amazing, I love lemons.

Milk Chocolate Ginger ice cream

5. Milk Chocolate Ginger

This is different. It came out thick, rich and a bit caramel like. Different. The taste is intense. Room to play with this recipe. Chile powder, or coffee, or cookie bits, or other chocolate friendly ingredients could be added. You can make this recipe your own by playing with ingredients.

¼ cup cocoa powder

6 oz milk chocolate chips

½ tsp curry powder

2 tsp ginger powder

1 tsp minced ginger

Heat mixture in a double boiler, whisk well until melted. Remove from heat.

Add the following to the chocolate mixture, add slowly, continually stirring:

Milk one cup

Sweetened condensed milk – one can 14 oz

1 tsp vanilla

Chill mixture at least one hour.

Add to your ice cream machine and finish.

* I don’t see milk chocolate ice cream out there. Which is why I decided to try to make it at home. A very thick ice cream. Had a caramel quality. You could always substitute dark chocolate for the milk chocolate.

**If you skip chilling the chocolate mixture, as I did, by adding the sweetened condensed milk to the still very warm chocolate mixture, it made it partially caramelize. Which explains why my batch of ice cream was so creamy thick and caramel like. Interesting.

Tips

1. Remember to clean your ice cream machine thoroughly when you have your finished product in the freezer. I hand wash and then inspect after. And will then hand wash again if I smell any milky residue. Before I use my ice cream machine, I will re-inspect and may hand wash again before using.

2. Storage containers. I have a few different size storage containers for my ice cream. They must be thicker to hold up to heavy use, as in ice cream scooping. And they must close securely to avoid freezer burn. I have several different ice cream containers, in several sizes.

There are so many different ice cream recipes you could explore. I haven’t finished experimenting. My matcha green tea ice cream was not bad. But my matcha was old and lost most of its green color, it looked gray. I’ll fix it with my next batch. Making ice cream at home with fresh ingredients you purchase will give you a better quality and healthier dessert. Ice cream is also a big treat for friends and family. If I come to your home with a dessert, it is likely to be an ice cream I made. The coconut curry ice cream has been a big hit with friends.

I've also played with making frozen non-dairy treats too. I made a Watermelon sorbet which had an intense watermelon flavor. I added sugar, which the watermelon did not need. Next time, no sugar.

Memories

The ice cream memories that are foundational for me, the memories which come unbidden, are of my grandmother Claudia and my great aunt Marjorie.

My grandmother Claudia was wonderful. Iconic. A grandmother archetype, the definition of “grandmother.” I wish everyone could have a grandmother like I did. The ice cream memory of her was when she drove my little brother and I to the little hamburger shack below Richland High School. The hamburger shack is still there, with a new name and paint job. As I recall, grandmother drove a red Thunderbird in those days. Around 1968 she drove us in her red Thunderbird to that hamburger place for an ice cream cone. When she pulled up to the window she made a point of asking, “Is it soft serve?” I thought it was an odd question because I had assumed all ice cream was soft serve when you went out. Nope. Soft serve ice cream was still a new thing when I was a little kid. It was delicious. Thank you grandmother. Miss you.

The second ice cream memory is of my Great Aunt Marjorie, my grandmother's sister. Over the years I’ve become more fond of my memories of my Aunt. We stayed with my aunt and uncle many, many times. My parents used them as babysitters. Uncle Harry was funny. Aunt Marjorie was more practical, no nonsense and not exactly warm and loving, to my eyes at the time. Occasionally, aunt Marjorie would spoil us with ice cream. She had a large pantry full of canned goods made from food they grew in the large backyard garden. And she often had a gallon tub of vanilla ice cream in the chest freezer. I can still hear and smell that freezer when she would haul out the tub of ice cream for us. It was glorious. Thank you aunt Marjorie. Miss you too.

Go explore the wonderful world of making ice cream at home. I did and I’m still having a wonderful time experimenting and eating my results. Hmm, I need to make a Green Tea and Scone ice cream soon. I even bought a gluten free Scone mix.

Later!

Be safe, be kind.

- William

I Quit My Favorite Wine Job

2025-06-27T16:22:00.000-07:00

Last month I left one of my favorite jobs in the Washington wine industry.

After 35 months working at Col Solare Winery on the Red Mountain AVA, I have decided to take a break from wine sales and wine education. It was my choice. I remain a huge fan of Col Solare and their talented winemaker and cellar crew. Miss them too.

Twenty years ago I began working in the Washington wine industry. My first wine job was in 2005 working for Barnard Griffin Winery in Richland, Washington. What an amazing time. I learned I loved selling wine and telling stories about wine. This is when I began taking wine far more seriously, and learned more about winemaking, grape varieties, and customer interactions. Also, during this phase I was inspired to create this blog. I was discovering my writing "voice" and the beginning of my teaching voice. Thank you Rob, Deborah, Micky, Miah, Meagan, Kim, and all those I worked with. Thank you.

Writing about wine, from a wine sales and production winery view, began to open doors. When I volunteered at the 2010 Wine Blogger Conference in Walla Walla, Washington, more doors opened. And I began to focus on international wines. Really. For me it was such a revelation to embrace all wine. Not just Washington wine. My writing style began to evolve. My focus changed. I became truly enamored of wines from all over the world. With Washington as my baseline. Thank you Reno and Allan.

Then in 2012 I began a New Zealand Wine blog with my friend Julie. After receiving samples of New Zealand wine to review, I had my Pinot Noir epiphany in 2012. Naturally, I wanted to start a blog to share my new passion for New Zealand wines. And I hoped, still hope, to go and visit that beautiful country full of delicious wines. Some day.

In 2013 I was contacted by Linda Rez and asked if I could speak on her podcast about Thanksgiving wine recommendations. I responded yes! Then I was on the Christmas wines and New Years bubbles episode. And then we created The Wine Muse show, and for two years we tasted and talked with winemakers from all over the world. It was also a blast! And my speaking/podcaster voice began to emerge. I learned a lot about interviewing. It was truly a lot of fun. Thank you Linda.

Then, in 2015 I began working in Prosser, Washington at the Walter Clore Wine and Culinary Center (defunct). I became the Wine Educator and hosted so many wine tasting sessions, wine and food pairing sessions, blind tastings, Washington vs the World, The Big 5, Bubbles and Bites, etc.. This is where I became comfortable with public speaking and found my voice. The largest groups I hosted were 85+ guests from the Wine and River cruises. I learned that I love working a room, I learned how to embrace and thrill my guests without panic attacks or nervousness. And I learned how to make them laugh. I also learned I live for those smiles, I live for that moment when my guests have their own personal epiphany about wine. I think I've made a modest impact on people regarding passion for wine. I believe I have cultivated many lovers of Washington wine. I've opened doors and windows for those new to wine. And for myself, I cannot truly enjoy wine without food. Wine and food pairings are essential to who I am and how I eat. It was such a tragedy that Covid closed the Clore Center. Enough about that. Thank you Abbey, April, Lottie, Stephanie, Erika, Drake, Shae, Jennifer, Gwen, Kenya, Deb, Makaylah, and all those who worked with me. And thank you to the Prosser wineries. I truly enjoyed getting to know you and recommending your beautiful wines. Thank you. Go visit Prosser, Washington, the birthplace of Washington Wine. Thank me later.

In the middle of 2020, my friends at Wautoma Springs Winery, in Prosser, Washington, asked me if I would like to work for them. They knew the Clore Center was mostly closed. They knew I was not working much. I instantly replied, "Yes!" So, during the remainder of Covid, I worked with friends. And we hired more of my friends from the Clore Center who also were not working much. Wautoma Springs winery, working with my friends, Jessica, Rachel, Drake, Shae, Sara, Gwen, Tom, they kept me sane during the pandemic. I am so truly thankful to have friends in the wine industry like the Wautoma Springs crew. Thank you, thank you! I get a bit emotional thinking about all the wonderful wine people in Prosser. You should go visit. The wines are so beautiful. And their gourmet shop is full of wonderful food and spices. I visit at least once a month. Oh, and the French salted butter...trust me, you want.

Then in 2022, I applied for a job at the famous Col Solare Winery on the Red Mountain AVA. Wow. Beautiful building, beautiful view, beautiful wines. My view and opinions on wine changed yet again. There's something truly special happening at Col Solare these days. If you read my previous post, or if you have tasted the 2022 Col Solare Cabernet Franc, then you know. I have such admiration for Col Solare winemaker Stephanie Cohen and her cellar crew. They are making wine in a style, with a quality finessed to such exquisite levels that I couldn't go wine tasting at other wineries for a couple of years. My palate became a Col Solare palate. I was comparing everything to what I sold. And I love what I sold. My story telling shifted again, and I learned a tremendous amount about the Antinori family, specifically about Renzo Cotarella and Piero Antinori. So many experiences. So many new stories. I made friends there too. Some have left Washington state. Some have moved to the west side of the state. And some are just down the street. Jen, Stephanie, Monica, Sam, Penny, Jeremy, Octavio, Spencer, Cody, Rod, Jeff, Melanie, Cas, it was a blast. Thank you for the conversations and the support. I remain a huge fan of Col Solare wines. Go visit. Thank me later.

I have not completely left the wine industry. I am still working occasionally for Taste Vacations as a Wine Tour Guide. A lot of work, but rewarding. I can share my stories and engage and entertain. Possibly making new friends. Highly Recommended company. They host wine country tours around the world. Check them out.

Okay. That's my update for June 2025. My next post will be about ice cream. Not sure what comes next.

Be safe, be kind.

- William

Col Solare Cabernet Sauvignon. The style has changed.

2024-03-09T17:31:00.000-08:00

“There is something special going on at Col Solare."

In mid-June 2022, I began working for Col Solare winery on the Red Mountain AVA in Washington state. The Red Mountain AVA and Col Solare are famous for stunning Cabernet Sauvignon. That I knew going in.

We are not here to make more wine... We are here to showcase place.

At the end of June 2022, Col Solare winemaker Darel Allwine retired. Darel had been winemaker since 2013. Prior, he had been Col Solare assistant winemaker for Marcus Notaro. Marcus had been Col Solare winemaker when the Red Mountain facility opened and was winemaker before we had our Red Mountain facility.

On July 1, 2022, Col Solare assistant winemaker, Stephanie Cohen, was promoted to Col Solare winemaker. I was present for this change. It was the end of one chapter and the beginning of a new one. Col Solare is the third winery I have worked for. I chose well.

Often, I am asked by Col Solare guests, as I was last week, “Tell me about Col Solare. Who are you?” That is a wonderful question. I will expand for you here.

The goal of Col Solare is to make a wine of length, not of height.

Col Solare Wine History

As mentioned above, Col Solare winery is located in Washington state, on the Red Mountain AVA. The design of the building echoes a Tuscan fortress with our wide stone wall and bell tower. The first crush at our winery was in 2006. It is a full production winery with single cordon, high density, estate vineyard planted in 2007. It has a crush pad with gravity feed, fermentation tanks, barrel rooms, and a tasting room upstairs with an amazing view. This is where I work.

From the tasting room we have a magnificent view of Red Mountain vineyards below, the Horse Heaven Hills mountain range to the South and, on a good day, we can see Mt. Adams to the west. It is difficult not to take a photo every day I work.

Col Solare Winery

Who is Col Solare?

Col Solare Winery is a collaboration between Chateau Ste. Michelle of Washington state and the Marchesi Antinori family in Tuscany, Italy. It is a 50/50 partnership which began with the 1995 Col Solare Red Wine. If you don’t already know, the Antinori family is a 26th generation wine family. They have been in the wine business since 1385.

Yes. That Antinori. They are world famous.

Renzo Cotarella is CEO and Chief Enologist for Antinore Wines. He is a dynamic and talented individual. I’ve watched many interviews and videos of Mr. Cotarella. Self-contained, warm, intelligent with an unassuming style which exudes confidence and experience. I like him. We both have gray hair. We both love Col Solare wine. He is our winemakers point of contact with Antinori wine.

As I also tell guests, the Antinori family define our quality. Vineyard and cellar practices are determined by the Antinori family. It is up to the winemaker to complete the vision.

Marcus Notaro in 2010 pouring 2007 Col Solare

There’s a quote I am fond of by Marcus Notaro, the original Col Solare winemaker. He said, “The goal of Col Solare is to make a wine of length, not of height.” I interpret that quote as it is the goal of Col Solare to make a new world wine, from Red Mountain fruit, inspired by old world elegance.

Elegance

This year I have had access to more Antinori wines from Italy. I've noticed a "quality" of style in the Antinori red wines, a shared style similar to Col Solare wines. The best word is "elegance." Elegance in the flavors, balance, and the mouthfeel of the wine. I am becoming rather fond of those wines. And I see the connection to Col Solare wines.

Last year, I saw an interview of Renzo Cotarella, as he was questioned about the intent of Col Solare winery. His response: “We are not here to make more wine... We are here to showcase place.”

The purpose

The only reason for Col Solare is to make the best Washington state Red Mountain AVA Cabernet Sauvignon. That is the only reason for Col Solare. We are a passion project.

Our winemaker is here to make the best Red Mountain Cabernet Sauvignon. Creating the best wine by showing respect to the fruit of the harvest. By aging and racking in 100% new French oak. By carefully blending barrels of Cabernet Sauvignon from select vineyard lots. And that extra special magic that comes from experience and reflection.

Now on my second year working for Col Solare, after numerous wine experiences sharing Col Solare Cabernet Sauvignon with visitors from all over the world, I have new to me insights and unique experiences with Col Solare wines. The wines have stunned and delighted. I believe there is something special happening at Col Solare.

Our newest winemaker is taking us to someplace new.

Today, guided by the intelligence, palate and remarkable skills of our winemaker Stephanie Cohen, Col Solare is becoming something more. Stephanie is re-interpreting the expression of Col Solare Cabernet Sauvingon. Truly. Col Solare is a passion project. A passion for Red Mountain Cabernet Sauvignon. Stephanie is full of passion. It shows in the wines she is making.

A winemaker needs humility to listen and improve.

Stephanie Cohen Col Solare Winemaker

Who is Stephanie Cohen?

Stephanie is one of the most talented and modest winemakers I have had the pleasure to know. She has a degree in Chemical Engineering from the University of Michigan. She has not been idle.

After graduation, she did wine lab work in Napa before traveling to New Zealand for harvest. Then she worked for an Australian winery in Margaret River Valley, followed by working with Pinot Noir in Oregon, before being hired by Columbia Crest. And then promptly, and I believe correctly, placed at Col Solare in early 2020 before harvest.

I thank whoever it was with the foresight to hire her and then move her to Red Mountain. Thank you.

After Stephanie was promoted to winemaker in 2022, I heard people in the company describe her as, “The best winemaker we have had at Col Solare.” I also heard, “She’s the best of Marcus Notaro and Darel Allwine combined.”

There’s another quote I am fond of, by Renzo Cotarella: “A winemaker needs humility to listen and improve.” That is how I see Stephanie. She has no ego in need of stroking. She knows who she is and she wants to do the best job possible. It shows. There is something special going on at Col Solare. I strongly believe that is true.

Recently, I had some guests who wanted to meet Stephanie. My response was, “I haven’t seen her all day, which means she’s working.” They insisted again. I said, “It is a privilege to meet the winemaker. She’s not here to entertain.”

You are this close to making the best wine in the world.

2020 Carmenere my first Stephanie Cohen wine

After my first month working at Col Solare, I bemoaned the fact I would have to wait years to taste her wines. I was promptly corrected. She had made the 2020 estate Carmenere. Would I like to taste? Yes.

Whoa. Stunned. I thought I knew Carmenere. Washington Carmenere. No. No. No. It was so elegant, with rich fruit and subdued spiciness. Stunned. Delicious. I could drink it. Most Carmenere is too spicy and too vegetal for me to drink without food. Not the 2020 Col Solare Carmenere. Beautiful.

There is a local vineyard manger I know who works with fruit on Red Mountain. One night several years ago, he was on social media and wrote, “Carmenere doesn’t have to taste like a fricking salad.” He did not type “fricking.” A moment later he clarified after the furious comments, “With proper canopy management prior to verasion, you can minimize the pyrazines which cause the spicy, peppery, green flavors in Carmenere." I believe the winemaker is key as well.

2021 Carmenere

Stephanie also made the 2021 Col Solare Carmenere. We have a little bit left, last time I checked. I had a small splash last week before sharing with guests. If you wish to experience a Stephanie Cohen wine today, this is your opportunity. There is very, very little left. And it is gorgeous. More traditional in style, but with rich, vibrant fruit, easy to drink. No food required. Lovely.

2022 Bianco Di Nera

As the summer heat was beating us down on the patio at the winery, Stephanie asked me, "What do you think about a Col Solare white wine?" "Yes, please. That would be lovely on a hot day like today. But where will we get the fruit?" She replied, "We already have it. A white wine from red grapes."

And thus was created, Col Solare Bianco Di Nera. A blend of Cabernet Sauvignon, Cabernet Franc, and Merlot. Zero skin contact white wine. Absolutely delicious! You might think that a $75 white wine, made from red grapes, would be a tough sell. Nope. Sold out before our 2023 Harvest dinner in October. It was a stunning wine. It complemented every type of food we paired with it. Some of our guests became as fond of it as we were.

Last year, I know Stephanie had planned on a 2023 Bianco Di Nera. It never happened. Why? I asked Stephanie, "What happened? Why no 2023 Bianco?" She replied, "The fruit was not of the same quality as the year before. I'm not going to make an inferior wine, just to make it." My respect for her went up another notch. And after all, she is here to make the best Cabernet Sauvignon.

November view from Col Solare

Not Just Me

Last year I had the privilege of hosting Stephanie and two international visitors. They visited and tasted with Stephanie through a vertical tasting of Col Solare Cabernet Sauvignon. The first visitor was from Japan. He is an important individual not just for the company he represents, but also culturally.

The second visitor was from France. Who also is very experienced with wine. That conversation was a little above my head. It was fascinating. Both gentlemen. Both. At the end of their tasting, as they lingered over the last wine, the wine Stephanie is making, they both made the same hand gesture. Thumb and forefinger almost touching. They both said the exact same thing. "You are this close to making the best wine in the world."

A talented winemaker can be a powerful influence. Stephanie is re-defining Col Solare and Red Mountain Cabernet Sauvignon. The 2020 and 2021 Carmenere and 2022 Bianco Di Nera were just a tease.

This is the best Col Solare. Hmm, the style has changed.

Col Solare Cabernet Sauvignon hits my button hard. In a very, very good way. As I shared in my March 3, 2024 post, this year I am admitting to myself how big a fan I have become of the wines I sell. They are truly remarkable. I am also admitting to myself that they are the wines I want to drink. They deliver so much pleasure. Before working for Col Solare, I had mostly stopped drinking Cabernet Sauvignon. Now? Now I adore Col Solare Cabernet Sauvignon. It makes me so very happy.

Cabernet Sauvignon Barrel Samples

What do the Antinoris think of Col Solare?

Piero Antinori is the patriarch of Antinori Wine. Decades ago, he redefined the quality of Antinori and Italian wine. He improved quality in the vineyard and the cellar, and equally important, the reputation of Italian wine. In 1986 Decanter magazine named him Man of the Year. Wine Spectator has a good overview of Piero Antinori and his family, The Family Trust.

My favorite quote this year is from Piero Antinori. While tasting the 2023 Col Solare Cabernet Sauvignon with Renzo Cotarella, he remarked, “This is the best Col Solare. Hmm, the style has changed.” Yes. That is Stephanie.

There are many aspects to Col Solare I adore. The view. The facility. Our VIP service, proper service, for all our guests, everyone is a VIP if you visit Col Solare. We have an amazing team. But, our captain, our leader, our visionary winemaker, Stephanie Cohen is re-defining who we are.

Our winemaker, Stephanie Cohen, is special. She is making Cabernet Sauvignon from Red Mountain fruit in a style new to me. I did not know such wines were possible. That they even existed. It is a delicious exciting time.

Another joy for me is that Stephanie often shares with us what she is working on.

Some projects are experiments, ideas, concepts, possibilities. I love that. Love, love, that she shares. She also asks, “What do you think?” That caught me off guard the first year. Initially, I did not know how to respond. It made me uncomfortable.

Today, I know how to respond. Honestly. Truthfully. And, is there more?

Last week I had two Finish guests from Switzerland. The husband asked me, "What is it that the winemaker does to make the wines so special?" I replied, "It is their talent, their intelligence, palate, skill, experience. It is what they were meant to do in life." In other words. I don't know. I just know how wonderful the wines are, and are becoming.

Yes, I made the correct decision to join the Col Solare team.

I feel I am where I need to be.

I invite you to visit Col Solare Winery in Washington state. We are located in the SE portion of the state. The climate is semi-arid desert steppe. It is in the northern portion of the Sonoran desert. We are within the boundaries of the Red Mountain AVA. We grow amazing wine.

Interacting with tourists at the Walter Clore Wine and Culinary Center and as a Washington wine tour guide for Taste Vacations, and now as Wine Educator at Col Solare, has reinforced my awareness of the quality of Washington wine. Washington wine can deliver sheer pleasure in styles unique to Washington. Col Solare has taken Washington wine to a new level. And the style is changing.

Col Solare Vineyard Tour

Following are some upcoming events. It would be a pleasure to meet you. And to share Col Solare wines. We are open seven days a week 11 am - 5 pm, last tasting at 4:30.

Sunset Tasting, Friday, March 29, 2024 | 5:00 – 7:00pm

Take in a beautiful view of the sunset over our Estate vineyard while enjoying our selection of world class wines during this very special evening happy hour. Live music.

Sunset Tasting, Friday, April 26, 2024 | 5:00 – 7:00pm

Take in a beautiful view of the sunset over our Estate vineyard while enjoying our selection of world class wines during this very special evening happy hour. Live music.

May 2024 Vineyard Tours Begin

Our seasonal vineyard tours begin again in May. Come learn about bud break, inflorescence, and see the vineyard as it greens and wakes up. An exciting time. Book reservations online or call the winery.

Col Solare Cabernet Experience

$50 per person | Included with club membership

Cabernet Sauvignon is what Col Solare’s world-class partnership was born from and what we do best. Experience the world of these exquisite Cabernets with our newest tasting experience.

Col Solare Red Mountain

50207 Antinori Road, Benton City, WA, USA 99320

Phone: 509-588-6806

E-mail: info@colsolare.com

William Pollard

Thank you for reading.

Be safe. Be kind. Drink good wine. Cheers!

- William

Over the Hump | Perspective on my Wine History

2024-03-06T10:45:00.000-08:00

"This is a milestone year."

It sure feels like a milestone to achieve 62 revolutions around our sun. Perhaps, it is my age and all the cumulative experiences and memories in my head. This year, I’ve been in a reflective mood. It feels like I finally have some perspective on life, on all my interactions with other human beings.

Col Solare Fall Colors 2023

I’ve also come to the realization that I adore Col Solare Cabernet Sauvignon.

Over the years I have cultivated a perspective on wine. Especially, Washington wine. I’ve been living in Washington wine country since 1986. My wine epiphany happened in 1991 with a bottle of L’Ecole No. 41 Merlot. Working for my first winery, Barnard Griffin 2005 – 2007, opened my mind to really learning about wine.

There is more to wine than just drinking. There’s sales, hospitality, service, storage, production, the people in the vineyards, the cellar crew, bottling line, label design, the many different varieties of Vitis Vinifera, blends, styles, aging, not to mention the sensory aspects to wine appreciation and primarily, for me, the stories.

Wautoma Springs 2021 Team

Working for my second winery, Wautoma Springs, during the pandemic, taught me about friendship. Our team were no strangers to working and knowing each other. We all knew each other from the Walter Clore Wine and Culinary Center. We were already invested in Washington wine. The pandemic pulled us closer together. They were my only social contact during the pandemic. They kept me sane. Plus, Rachel Mercer taught me even more about pairing delicious flavors together to pair with wine. She is my food and wine mentor.

In 2006 I started this blog.

This is the reason I started this blog. To share with you my wine experiences. And today, some of my life experiences and thoughts. You see, I have to get them out of my head. I began writing about wine so I could sleep. Today I am writing because sleep has eluded me this year. My head is full and I need to share. I have a bit to unpack.

Dr. Charles Nagel Legend of Washington Wine 2016

I mentioned the Walter Clore Wine and Culinary Center in Prosser, Washington (“the birthplace of Washington wine”). As the Clore Center Wine Educator, 2015 -2020, I was responsible for hosting wine tastings and wine and food pairing experiences. We hosted so many wonderful wine events. And met so many fascinating individuals. The photo above is from the 2016 Legends of Washington wine induction ceremony. Dr. Charles (Chaz) Nagel was recognized as a significant contributor to Washington wine. Barnard Griffin winery is seated at the table in front of me.

2016 seems far removed from today.

Surprisingly, I learned that I loved public speaking. My knowledge and perspective increased those five years I worked at the Walter Clore Center. I also made many friends working in Prosser. Many.

At this point, I should mention that I noticed a change in my palate while working at the Walter Clore Center. My preference for red wine, the style I enjoyed, changed. The red wines I was gravitating towards, I realized, were elegant, complex, balanced, vibrant and showed a powerful restraint I adored. What I realized was, they were wines being made by women.

Jessica Munnell is the owner and winemaker of Wautoma Springs, in Prosser, Washington, where I worked during the pandemic. I began enjoying and reviewing her wines before I worked for her winery. I try to stop by Wautoma Springs once a month. To chat with friends, to eat, shop and for the lovely wines.

Col Solare Vineyard November 2023

Today, I work for Col Solare winery on the Red Mountain AVA. My third winery. My second year there. Our winemaker Stephanie Cohen, is making wines in a style new to me. The words, “elevated” and “magical” come to mind. But, I don’t know that those are the correct words. I’m working on it.

Col Solare and Stephanie have given me additional perspective on wine. Cabernet Sauvignon as a variety expressed in a very luxurious style. Washington wine. Red Mountain wine. An elevated, magical style. Delicious. And I work with people I consider friends.

William Pollard

Writing about wine has focused my senses, enhanced my memory and provided me with a wealth of photographs, wine experiences and stories. Many I share with visitors to Washington wine country.

I continue to add more stories to my repertoire. Col Solare stories.

My guests and I begin as strangers and sometimes end as friends. Washington wine can do that. The next post will be on Col Solare and Stephanie Cohen. The style has changed.

Be safe. Be kind. Drink good wine. Cheers!

- William

Did COVID Alter my Palate?

2024-03-03T18:12:00.000-08:00

During the pandemic I followed the procedure of isolating and masking. Once the vaccine was available, I got it. Then I boosted, boosted, boosted. Keeping my immunization records current. While my wife and son did get COVID during the pandemic, I managed to avoid getting COVID. Until it got me in June 2023. How did it affect me? Am I still affected by long-term COVID? It has been on my mind. Let's look at how this started and where I am at today.

"I was a bit shaken. Was this my new life?"

June 2023 I Got Sick

My son works as an engineer on the western side of the state. My wife is on another international job assignment. I was looking forward to having them home for Fathers Day. Once I tested positive for COVID, I told them not to come over. Neither of them can afford to get sick. For much of June I wallowed in my misery, alone. My recovery was in time for the 4th of July.

July 2023 Negative Test + Lingering Effects

Using the at home COVID test kit, I finally tested negative on July 1st. Which is when I realized I had lost my sense of smell and taste. Lost. Lost. Lost. You know I sell wine. I am the Wine Educator for Col Solare winery on the Red Mountain AVA. How was I going to do my job? How? Every bottle I opened that month, I had to ask a coworker, “How does it smell? How does it taste?” Was my career in wine over?

COVID Fog

My sense of smell and taste were not fully recovered as I boarded the plane to visit my wife out of the country. I had partially restored senses, muffled nose, limited in range, no depth. Then I got lost. My wife wanted to show me around the city, buy some fresh bagels and visit a haberdashery. It was a sunny day, we easily found parking downtown, locked the car, walked across the street, turned, walked, turned and walked up some stairs to a haberdashery. We walked maybe three blocks from the car. In the hat shop I was surprised to find a bin of used vinyl records. Santana, Rod Steward and Horslips came home with me. As we walked out the door with my wife’s new hat and my records, I realized I was lost, with no memory of where we left the car. That scared me. Grabbing my wife's arm, I told her I had no idea where we parked the car. I was truly lost. She walked us back to the car. I was a bit shaken. Was this my new life?

Smelled awful and wonderful.

Fully Recovered?

Then on July 27th it was back! My wife asked me to open a bottle of white wine for dinner. As I always do, I smelled the cork I had just removed. Sniff, sniff, sniff. It was corked. Wait. What? I opened a corked bottle of wine and I could smell the stink! It was bad. So I drank some in celebration! Really bad. How wonderful! That was the first and only time I will ever be joyful at detecting TCA.

August 2023 Re-Calibrating

The month of August was spent on re-calibrating my palate. No longer did I trust what I thought I smelled and tasted in wine. An odd time for me. I have spent years working on my sensory skills, on smelling, tasting and describing wine. Aargh! It felt like I was starting all over. You could say I lost faith in my own body. The nose and brain to be specific. There is a lot of new information on the news feeds about COVID, how it can affect the brain, short-term and long-term. I have friends who still struggle with long-term COVID. Was I one of them too I wondered? My nose worked. But did it work like it used to work? Could I trust my senses? September came along, harvest was back on track, and 2023 looked like it was going to be a good vintage. It was and is.

"Was it the wine? Or was it me?"

Col Solare estate fruit.

September 2023 New Experiences

Our harvest began in September. Compared to the previous year, we were mostly back on schedule. Quality was good. It is a hectic time of the year. Col Solare winery is a full production winery. We have some estate fruit and we make our wine on premise. Red wine made from 100% Red Mountain AVA fruit. Quality is amazing. As I tell my guests, I know wine. And I know Col Solare is an ultra-premium wine. Even so, in September I had some new to me wine experiences. New and thrilling. Thrilling. Thrilling. Thrilling. Was it the wine? Or was it me? Recently, I have come to the realization that I have become enamored of Col Solare wine. I think it is the wine.

Col Solare 2016 Cabernet Franc

2016 Cabernet Franc

One day in September, our winemaker, Stephanie Cohen ,was heading to a fundraiser on the west side of the state. She took a case of 2016 Col Solare Cabernet Franc for the dinner. Before she left, she set aside a bottle for tasting room staff to experience. Our winemaker is always sharing with staff. She wants us to be educated on the wines we sell, but also on the older vintages. Naturally, I immediately opened the bottle, sniff, taste and, well, eh. It was just light red wine. Nothing special. I put the cork back and placed the bottle under the counter.

The next day I tried it again.

Wine changes over time, it evolves continually in the bottle. After a bottle is opened, the process of oxidation changes the wine more rapidly. The next day at work, I poured myself another splash of that 2016 Col Solare Cabernet Franc. The 2016 vintage was a historical vintage for Washington wine. It has been mentioned and recorded as the best growing season for Washington wine ever. The best.

Day Two

My first taste on the second day of that 2016 Cabernet Franc surprised, delighted and stunned me. What the heck just happened? In my mouth! I share this story with my guests. Before I describe to them what went down, I preface my 2023 COVID experience, as I did above. So, what went down? What was my new to me experience with that bottle of wine? The best description I have is of being attacked by puppies. Little puppies full of love and affection licking your face. Have you ever rolled on the ground with puppies and let them swarm you? That is what happened to me. In my mouth. On my tongue! Honestly, it felt like a little puppy was licking my tongue with Red Mountain Cabernet Franc full of love. Wow. Wow. Wow.

What was that? Was that real?

Was I affected by COVID in some weird way? What the freaking heck happened? Soon after, I would have another wild experience. Another, new to me, Col Solare experience. It was with our unreleased 2020 Tenuta Cabernet Sauvignon. Whoa.

This is the 2020 Tenuta

2020 Tenuta Cabernet Sauvignon

“Tenuta” means “Estate” in Italian. Our Col Solare Tenuta is made from our best barrels of Red Mountain Cabernet Sauvignon. It also differs from our Col Solare Cabernet with an additional six months of oak aging. It is special. I have also grown rather fond of our Tenuta. Rather fond.

I don’t work a 9-5, M-F schedule, my schedule varies. But I don’t work weekends. One day in late September, I walked into the winery after several days off and I noticed a bottle of our unreleased 2020 Tenuta. “Um, they opened a bottle without me” was my first thought. My second was, “There’s not much left, it must have been open a few days.” As I was looking at the bottle, our winemaker Stephanie walks by and says, “Go ahead and take it home. It’s been open days.” Snag, into my locker at work. Stephanie is fantastic. She shares. And she makes amazing wines.

The very first thing I did when I got home, no surprise, was to pour what was left of the 2020 Tenuta. I had just enough for a glass pour. And then time stopped. It was like I fell into the glass, the aromas and flavors pulled me in. I was gone. Gone. Gone. I was in a state of reverie, lost in the aromas and flavors swirling through my senses. It was glorious. I remember looking at my empty glass and thinking, “I want more.” It was only then that I snapped out of it. As I sat up, I realized, I did not know how long I was gone. There was no concept of time with this experience. It could have been minutes or hours. That is how strong that experience was. Powerful.

Again, what the freak happened? What happened?

This year I am more aware of what I think is going on. My palate did re-calibrate. But I think COVID did do something to my brain. My palate seems hyper-sensitive to certain aroma and flavor combinations. I have become even pickier than I was before. I have less buffer. And perhaps I am a little better at pulling out descriptors. My sensory reactions can be a bit dramatic. If I don’t like something, it is not a subtle reaction. If I truly enjoy a wine, it is very obvious too.

2024 Another Change

This year I am admitting to myself how big a fan I have become of the wines I sell. They are truly remarkable. I am also admitting to myself, that they are the wines I want to drink. They deliver so much pleasure. Before working for Col Solare, I had mostly stopped drinking Cabernet Sauvignon. Now? Now I adore Col Solare Cabernet Sauvignon. It makes me so very happy.

I believe COVID may have altered my palate. Or maybe, what changed was my perspective. My appreciation for the ability to taste and smell again. I feel so lucky to have recovered my sense of smell and taste, that I pay more attention to what is in my glass of wine. It does seem my nose performs better than it did before I had COVID. But has become very snobby.

I know I am spoiled. I have regular access to one of the best red wines made in the world. Col Solare has set a new baseline for me. It is now my standard for what Red Mountain AVA Cabernet Sauvignon can be. And it is changing too.

Want to learn more about what is going at Col Solare winery? Interested in learning about Col Solare winemaker Stephanie Cohen? Good. I am working on writing about that and will share here. Another change for me is that I want to write again. It also feels good. I am eager to share more. Thank you for reading.

Be safe. Be kind. Drink good wine. Cheers!

- William

Review | Rediscover New Zealand Sauvignon Blanc 2022 Vintage

2023-08-30T07:56:00.051-07:00

New Zealand Wine Puts a Smile on my Face

My friends know I am a huge fan of New Zealand wine. In 2012 I became a little obsessed and created a New Zealand wine blog with my friend Julie. We called it "Kiwi Daydreaming" because we could not stop daydreaming about New Zealand wine.

Today, I am sharing my thoughts on three Marlborough, New Zealand, Sauvignon Blanc wines. Each wine is distinct. Each is delicious in its own way. If you know me, you know that I cannot review any wine without including wine and food pairings. Those are included as well!

About Appellation Marlborough Wine:

Appellation Marlborough Wine™ was established in 2018 with a strict certification process that the region’s producers are able to apply for. AMW is trademarked in all key global wine markets and it is the legal recognition that sets it apart from other new world certification practices. Wines bearing the Appellation Marlborough Wine (AMW) quality mark provide consumers the following guarantees:

ORIGIN – Wines are made from grapes that are 100% sourced from Marlborough.
AUTHENTICITY – Wines must be bottled in New Zealand.
INTEGRITY – All Wines are tasted blind and approved by an independent expert panel as being a true expression of its region and varietal.
SUSTAINABILITY – Vineyards are certified by a recognised sustainable viticulture scheme.

Wine Map of Marlborough.

Appellation Marlborough Wine (AMW) Wine Map of Marlborough:

A beautifully designed reference tool that delineates the Marlborough wine growing region for the first time. OFFICIAL WINE MAP OF MARLBOROUGH, NEW ZEALAND The first Wine Map to Delineate The Marlborough Wine Growing Region. “The resulting ‘Wine Map of Marlborough’ is a vital resource in understanding the subregional detail and diversity of Marlborough,” says John Buchanan, AMW chair. “We’re proud to share this with a wider audience, including industry colleagues, wine educators, and engaged consumers.” The Marlborough Wine Map is available for purchase direct from Appellation Marlborough Wine with profits returned to the Marlborough Wine Map Collective for research and development. Learn more.

Note: Rules for pairing wine and food don't work 100%

There are always exceptions. It is also fun to "break" some of those old rules too. All three wines were paired with the same food. Not all of the pairings worked for every wine. I learned a little about each of these wines and have recommendations for pairings at home, and restaurants. Many delicious wine and food pairings were experienced. That was delightful! I truly hope you have an opportunity to match these lovely wines with some of the food pairings I enjoyed at home.

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1. Satellite by Spy Valley 2022

Winemaker: Wendy Stuckey

Viticulturist: Adam McCone

Certified Sustainable

ABV: 12.5%

Region: Marlborough, New Zealand

2022 Satellite by Spy Valley

From the winery: Our Forest & Bird Mission - It's been an incredible journey to nurture and restore the spring-fed native wetland at our 'Area H' vineyard over the past few years - now a sanctuary for countless native trees, birds and other wildlife. This year we're on a mission to take the initiative further than our own backyard!

Sensory Notes:

Herbaceous nose, with yeasty lime. Palate, a little spritzy at open, lime dominated, textured on the tongue with zippy lime zest, cumin, flavor settled across the entire tongue.

Food Pairings:

French fries. Very good pairing. Yum.
Shrimp. Wow. Perfecto. Delicious. Scrumptious pairing.
Chicken. Worked. Would be fun to play around with spices and sauces.
Goat cheese. Worked. Lime and salt and umami. Yum.
Salmon spread. Good match, balanced flavors of wine and salmon. Lime kick.
Olives. Salty. OK.

Day Two Notes:

Lemon dominant, herbaceous on finish, with sage and thyme.

It was a good match paired with smokey, burned pita, evoo and shrimp. Satisfying. The raw cucumber was a perfect match. Anything cucumber based I think should pair well. Also, I paired successfully with a London Broil by adding fresh squeezed lime and a little extra salt. Yum. That was so good.

Day Three Notes:

Drink me. If you have any left. It was fresh, fluid, with creamy lime and salinity.

Easy to pair with food the 2022 Satellite

Thoughts:

In contrast to the other two wines, the Satellite seemed simpler. Acid really stood out. However, the 2022 Satellite by Spy Valley, was just, so, absolutely, wonderful paired with food. Yum.

I would love to share this wine with my friends. It paired so easily with the type of food I enjoy making at home. A must have New Zealand Sauvignon Blanc for food. Often, I discuss elevating your wine and food pairing experience. This wine makes it all so easy. Almost every pairing was better with the 2022 Satellite than without. If you have a restaurant, this wine should be on your wine list!

Summary:

While simpler than the other two wines, it completely delivered on the food pairings. Smoke, lime juice, salt, and the herbs de Provence worked well with this wine. And it held up easily over three days in the refrigerator and still delivered drinking enjoyment.

Produced by Spy Valley Wines. Lake Timara Road, RD6 Marlborough, New Zealand.

Rated: Strongly Recommend - 2022 Satellite by Spy Valley.

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2. Babich Family Estates 2022 Sauvignon Blanc

Single Vineyard

Headwaters Vineyard Certified Organic

Certified Sustainable

ABV: 13%

Region Marlborough, New Zealand

2022 Babich Sauvignon Blanc

From the winery: Fruit from our certified organic Headwaters Vineyard was harvested in late March/early April. The grapes were quickly pressed, clarified and fermented. A combination of selected commercial and indigenous yeasts where used to capture the intense varietal flavours and build complexity. Malolactic fermentation softened and added texture to the palate. Strict organic procedures were followed at all times.

Sensory Notes:

Focused nose, with hazelnut, lemon, mango, yeast, and fresh rain minerality. The palate was savory, with herbal notes, nutty, melon, mango, with a slight texture, unripe mango and lemon pith on the finish. Finish became lemon-lime meringue with a little air.

Food Pairings:

French fries. OK, good.
Shrimp. A really good pairing. Added an ocean side quality. Took me there. Cool.
Goat cheese. Worked, emphasis on the cheese flavors.
Salmon spread. OK, emphasis salmon.
Chicken. Just OK.

Thoughts:

Interesting how this wine brought certain flavors to center stage. This wine is about the "focus" of the food. I really enjoyed the minerality.

Day Two Notes:

Grassy, dry hay, sweet melon, textured, crisp, almost tart, yum, ripe mango to dried mango, with mango preserve and lemon rind with herbs on the finish. Wow! Day 2 is for drinking!!

Emphasized the smoky burnt flavor of the pita bread. Cucumber a good match. Shrimp alone just OK. The London broil was not a bad pairing. Adding a little salt made it even better.

Day Three Notes:

Herbaceous lime, dry, clean, minerality, wants street tacos. Made me hungry. Good.

Pairing food with Babich Sauvignon Blanc

Summary:

Interesting how this wine added "focus" to the food pairing. It emphasized the taste of the sea with the shrimp, it enhanced the cheese flavor of the Goat cheese, the smoky burnt pita seemed smokier and the salmon had even more salmon flavor.

This wine began to show off on day two and was delicious all on its own.

Fascinating how this wine showed with food. It brought focus and emphasis to seafood, cheese and smoke. With some work in the kitchen, I think some stunning pairings could be created. On day three this wine seemed to want to be paired with street tacos; thinking corn tortilla with seafood, or beef. As for drinking pleasure, this wine was gorgeous on the second day. It impressed.

By Babich Family Estates 6 Fielder Close, Cloudy Bay Business Park, R.D.4, Riverlands, Blenheim

Rated: Strongly Recommend - Babich 2022 Sauvignon Blanc.

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3. Greywacke Sauvignon Blanc 2022

Partial spontaneous indigenous yeast fermentation in old oak barrels

Vineyard sites Central Wairau and Southern Valley

Marlborough, New Zealand

ABV: 13.5%

2022 Greywacke Sauvignon Blanc

Greywacke (pronounced Greywacky) is the the name of New Zealand’s most abundant bedrock. These understated grey river stones are found throughout Marlborough’s rivers and alluvial vineyard soils. Established in 2009, the ethos is very much ‘keep it simple and hands-on’ with a small, dedicated team running the company from Greywacke HQ in the heart of Marlborough’s Omaka Valley. The fruit is sourced from mature vineyards in prime viticultural sites to optimise the potential afforded by Marlborough’s sunny South Pacific climate.

Sensory Notes:

Nose had green melon, nutty, lime and lemon curd. On the palate, creamy and crisp mouth feel, a little weight, herbal, lime, cream, into a long finish. Persistent finish with lemon lime curd. Yum.

Food Pairings:

French fries. Perfect. The salt and Herbs de Provence like magic.
Shrimp. Excellent. Classy. Fancy.
Goat cheese. Wonderful. Classy again.
Salmon spread. Stood at attention, center stage, the dill was emphasized, herbal, and lime had good attention. Nice contrast.
Olives. Just OK.
Chicken. No. No. No.

Thoughts:

This wine grabbed my attention instantly. It really hit me as being "New Zealand Sauvignon Blanc." Although, what stood out for me the most, was how the wine transformed the food pairing experience. Surprised how this is the first time I have noted that a wine made the food seem "fancy" and "classy" more "sophisticated." The french fries, broiled shrimp and goat cheese, paired with the 2022 Greywacke Sauvignon Blanc, tasted more "elegant." They tasted... "fancy" is probably the best word I can think of, when I closed my eyes, it was easy to imagine I was at an expensive, fancy restaurant. True. Impressed me. Fancy French Fries? (I did season the french fries with salt and Herbs de Provence.)

Day Two Notes:

Rich mouth feel, with lemon yogurt, grass, mango puree and just squeezed lemon juice into the long finish. As well as a perfect pairing.

Perfect pairing! Perfect

A Perfect Pairing on Day Two:

I put some of the leftover shrimp on a skewer and on top of a piece of pita bread, drizzled olive oil over it, and put it under the broiler for a minute or so too long. Burnt the pita bread. But... Dang... It was a perfect hummer of a pairing. I hummed the entire time I was eating and drinking. The wine blended harmoniously with the burned, crunchy bread and tender shrimp. That gets an OMG! Paying attention? OMG. Fantastic pairing!

Day Three Notes:

Tropical, juicy, tart mango, orange zest. Intense focused finish. As it warmed up, added that creamy luxurious quality, grassy, lemon, tropical, mango, pineapple, lime, herbs, white grapefruit, so much going on. Wow. Long finish. Tasty. Each of the three days the 2022 Greywacke delivered. So good.

2022 Grewacke Sauvignon Blanc

Summary:

Love, love, love this wine! It is delicious all on its own over three days. With properly paired food, this wine elevates the food and wine experience, to another level. The good pairings were excellent pairings. The broiled shrimp and even the goat cheese on cracker, tasted truly luxurious with the Greywacke 2022 Sauvignon Blanc!

Closing my eyes, it was easy to imagine I was at an expensive restaurant. It was so easy to go there in my mind. The french fries pairing surprised me in how delicious the flavours were together.

Impressed by this wine. Not just a delicious bottle of wine, but potentially a stunning food partner when properly paired. Restaurants take note. You want this wine on your wine list.

Produced and bottled by Greywacke Vineyards, Kennedys Rd, Marlborough, New Zealand.

Rated: Highly Recommend - 2022 Greywacke Sauvignon Blanc.

My final thoughts?

Thirteen years ago I had my New Zealand wine epiphany. Many bottles of New Zealand Sauvignon Blanc have been consumed since. Today, I remain a strong supporter of New Zealand wine. It was my sincere pleasure to review these three bottles representing a marvelous part of the world. You could say that I am still, Kiwi daydreaming. Kia Ora!

Cheers!

- William

Easily becoming a Fan of Moscato d’Asti with the 2022 Tenuta Neirano, Pitulè, Moscato d’Asti DOCG

2023-05-18T12:16:00.006-07:00

Old dogs can learn new tricks.

In another life, prior to the quarantine… we were discussing hosting a sweet Italian wine tasting. One of the wines I wanted to showcase was Moscato. Moscato is a slightly sparkling (frizzante) white wine made from the Moscato Bianco grape. One of the reasons I wanted to feature this wine, is because I do not drink Moscato. Seemed like a good enough reason.

2022 Pitulè, Moscato d’Asti DOCG

Recently, I was tempted by the invitation to review a sample of a Moscato d’Asti DOCG. Moscato? My wine writing had been winding down prior to the pandemic, post pandemic I have become recalcitrant, reluctant, less eager to write. After some thought, "Do I still want to write about wine?" I bit. Yes, please send a sample for review. So happy I did.

FYI: Moscato/Muscat grapes are regarded as the oldest grape variety still in production. Because people enjoy sweet. Me too.

The sample wine I received: 2022 Tenuta Neirano, Pitulè, Moscato d’Asti DOCG, 100% Moscato d’Asti. Company: Tenute Neirano - Te.Ne. S.P.A. Fraz. Casalotto, Via Zerbasso, 5, 14046 Mombaruzzo AT.

This is my first Moscato d'Asti DOCG review. I was honestly impressed. And now I want more.

Golden Moscato d'Asti DOCG.

Sensory:

Beautiful gold color. White flower, peach, nectarine, almost creamy, perfectly balanced acid and sugar, just sweet enough with minerality and a pleasant fizz and tingle below the ears. Medium plus intensity, medium plus sweet, medium finish with apricot/peach puree, ABV 5.5% Moscato D'Asti DOCG.

Note: Moscato d’Asti is slight different from Moscato. Moscato tends to be sweeter than Moscato d’Asti. Service temperature for Moscato d’Asti is about 40 degrees Fahrenheit. You can pull this bottle from the refrigerator and leave it on the table. It will gently warm a little, but no worries, the bottle will empty quickly with like minded souls. No worries.

Winemaking:

Moscato d’Asti is made in the cool Piedmont region of NW Italy. Soft pressing, immediate clarification of the must, filtration and cold storage. One of the regulations for this wine is that it can only be vinified to 5.5% ABV. So, yes, it is quite easy to drink an entire bottle.

While this is a classic wine to pair with desserts, fresh fruit, small cakes and pastries, I decided to pair this wine with something savory, spicy and salty. A truly versatile wine.

A delicious lunch.

Food Pairings:

The first pairing I tried was with a lunch of grilled ribeye, spicy caramelized onion cooked with chili crunch, hash browns, an egg sunny side up, Feta cheese and micro greens. Yum. This is now how I want to eat breakfast, brunch and lunch. Not every day, but I would not mind once a week. This Moscato d'Asti does not drink heavily sweet, plus it has a lot of acid to balance out the wine. There is also enough complexity to hold my interest, and with food it was a marvelous companion. Wow! I like this wine.

The second pairing was with sliced cheese, a garlic cheddar, Manchego and a green olive. This wine is made for salty and savory cheese. The bottle did not make it past this pairing. That was good!

I have not been a Moscato drinker. This wine has changed my opinion. I am now a big fan. Savory food was perfectly matched by this wine. Salty, spicy, savory against sweet and acid. Delicious. So easy to drink.

Wonderful Moscato d'Asti. Strongly Recommend!

In my mind I am beginning to think of Moscato d'Asti as a wonderful companion, similar to enjoying marmalade on toast with a rich savory meal. Or like Membrillo (quince paste) on a cheese plate. It is that contrast it provides, as well as a refreshing zip from the acidity, a gentle fizz and those, oh so delicious flavors. Strongly Recommended!

Celebrate National Wine Day with Moscato d’Asti DOCG on May 25th.

Cheers!

My Current State of Wine

2022-05-18T14:25:00.010-07:00

"Do I still work in the wine industry?"

Like many of you, the Covid pandemic altered my life trajectory. Today, I am going to re-cap where I am in the wine industry. My story will bounce back and forth for context. Remember, I like to connect the dots.

The Walter Clore Wine and Culinary Center in Prosser, Washington.

First, everyone asks me, what happened to the Walter Clore Wine and Culinary Center (Clore Center)? Good question. The Clore Center, located in Prosser, Washington, birthplace of Washington wine, opened in 2014 as a not for profit. The primary mission of the Clore Center was to promote "Washington state wine." I began working at the Clore Center in October 2015. My last title was, Wine Education Coordinator. We finally, sadly, closed our doors in November 2020.

It was my sincerest pleasure to work at the Clore Center for five years. I made many friends in the industry and in the community. I met many people from around the country and from around the world. Also, I learned a great deal more about wine, about wine and food pairings. And, especially, public speaking. Sharing my passion became easier and easier the more I interacted with guests. Speaking to large groups was a true pleasure. I love connecting with my guests. I think that is what I miss most.

The Clore Center serves as a central gathering place for industry and consumers to discover Washington wine and agriculture through engaging events and innovative programs. The Clore Center provides wine and culinary educational classes that cater to the needs and interests of industry professionals and consumers. Classes cover a variety of grape varietals, regions, AVA's and viticulture and enology practices.

As far as I know, Washington State University (WSU) has acquired the lease on the building. They are renting out the facility for events and meetings. As far as I know. WSU did have a plan for re-opening/re-imaging the Walter Clore Center. Sadly, the person in charge of the new initiative, Dr. Byron Marlow, passed away unexpectedly December 2021. The Clore Center became a ship without a captain. Byron was a good guy. I liked him tremendously. We had discussed ideas about the future of the Clore Center. My understanding is that WSU is discussing how to best utilize this facility.

*Note: At the bottom of this post I will share a number of photos from my time spent meeting, greeting and hosting educational wine tastings at the Walter Clore Center. It was an amazing time.

Curbside Pickup please call.

Am I still selling wine and telling wine stories? Yes. But.

During the initial phase of the pandemic, The Clore Center opened sporadically for our wine club members. We would wait for them and then hustle out their bags of wine. I also hosted a few virtual wine tastings for our most loyal customers/friends via Zoom. In October 2020 I even hosted a real, in person, Italian wine tasting and food pairing. Felt great. Felt almost normal. A few weeks later the board was disbanded and our doors shuttered.

Winemaker dinner setting, Wautoma Springs tasting room.

In September 2020, Wautoma Springs Winery, also in Prosser, Washington, reached out to me. They asked if I would like to join their team and sell wine. I jumped at the chance. Wautoma Springs winemaker, Jessica Munnell, was on the Clore Center board. Rachel Mercer, manager at Wautoma Springs, had also been my manager at the Clore Center for a year. Shifting over to a winery was easy. Especially since I work with friends.

Wautoma Springs among the best Washington wines.

At Wautoma Springs, I met many of my Clore Center guests and friends. It felt good to be social again. The feeling of isolation momentarily pushed aside while I slung wine and told stories. Did I mention it felt good? Working at Wautoma Springs during a global pandemic became my medicine. It was my only social outlet, aside from grocery shopping. They helped keep me sane.

Rachel Mercer and Jessica Munnell, Wautoma Springs.

Today, I am working a day or two a week at Wautoma Springs. Jessica makes stunning wines and Rachel makes delicious delights in the kitchen. We have the best selection of first quality tinned seafood in Eastern Washington. We have sardines from Spain, Portugal, France, Baltic Sprat from Norway, Lobster from Ontario and oysters from Washington state. We also sell chocolates from around the world: Brazil, Peru, Dubai, Barcelona, London, Vietnam, Singapore, Latvia, Arkansas, Hawaii and Seattle. We also have Tortas from Spain, spices from the middle east and Greek olive oil, among other specialty items. I tell guests that I drink and eat well. Yes, I know, I am spoiled.

We have a talented team at Wautoma Springs. Last August we went out to our estate vineyards with our grower Tom Merkle. Here's a photo of Jessica and Tom at the Wautoma Springs estate vineyard below. Stop by the tasting room and say hello. And enjoy our famous hospitality.

Jessica Munnell and Tom Merkle walk estate vineyard.

Wautoma Springs Winery Tasting Room:
236 Port Ave, Suite C, Prosser WA 99350. In Vintners Village.

Am I still writing? Well, today I am.

While I was working at the Clore Center, I got my needed fix to share my thoughts, feelings and stories about wine. Consequently, I began writing less and less. Once the pandemic hit, I lost interest in writing. My thought was, why bother? Recently, I have felt the itch to share my thoughts on things not just about wine. Wine yes. But life is more than wine. This year, I have helped start a pottery studio.

Pottery Studio?

Late last year, I was approached by Julie Mercer. Julie is Rachel Mercers cousin. Small town. Julie heard that I used to be a potter and that I used to be the Pottery Studio Assistant at Columbia Basin College. All true. Julie asked if I would be interested in helping her open an art studio. And would I be willing to be an instructor? It had been 16 years since I was a pottery studio assistant I told her. And, it had been 16 years since I had done any quality work. Yes! I jumped at the chance to touch clay again.

Historic Mercer Building in downtown Prosser, Washington.

Julie owns the Historic Mercer building in downtown Prosser, Washington. Prosser is the same town the Clore Center and Wautoma Springs Winery are located. In the back of her building, there is a large garage area. This area has now been converted into a pottery studio. We have eight wheels and two electric kilns. We are The Bunkhouse Studios. My focus is wheel thrown pottery. We also have Megan, who is an artist instructing on hand building with clay. Other artists are participating as well in wood and textiles.

I tend to have a silly grin in the studio.

I am now instructing my third group of new to pottery students. It is a blast. I love teaching and passing on what I know and of course my stories and anecdotes. So far, the work I am producing are demo pieces for my students; cups, bowls, plates, bottle and yesterday, lidded forms.

Demo pieces thrown in class.

Sometime this summer I should start producing my own work. I just don't want to take over the studio with my stuff. Students first. Yes it is fun throwing clay again. Much, much fun. You are invited to drop in and visit our studio space. We have classes and studio space to rent by day and month.

The Bunkhouse Studios, 717 Sixth Street, Ste B, Prosser WA 99350. Entry in back of building.

Have I mentioned I am a wine tour guide?

Yep. I work for Taste Vacations. They offer premium, multi-day vacation experiences. For them, I cover Washington wine country. On my tour, we visit the Red Mountain AVA, Vintners Village in Prosser, and then we spend several days in Walla Walla. This is a premium wine country adventure experience with wine, food, and lodging. Taste Vacations is part of Zephyr Adventures an international wine tour and adventure company. Walla Walla has changed a lot since I first began visiting. I am privileged to be a wine tour guide with a Walla Walla emphasis.

2010 with Alan Wright owner Zephyr Adventures.

*Note: In 2010 I connected with Zephyr Adventures at the Wine Bloggers Conference they hosted. They asked me to be a volunteer at the conference. The Wine Bloggers Conference has evolved with the times. It was re-branded in 2018 as "The Wine Media Conference." You can learn about what they do at Zephyr Conferences.

Taste Vacations Washington Wine Tour - Learn more.

About Walla Walla, Washington

Walla Walla is an especially important wine destination for me, for several reasons. My first forays into Walla Walla were in the late 1980's. This was before Walla Walla became the important wine region it is today. My regular stop was at Merchants for lunch. The Walla Walla cemetery was also an occasional stop for photographs. For me, nothing interesting happened in Walla Walla until the early 2000's.

The architecture and engineering design firm I used to work for, had several wine industry projects for Columbia Crest winery and Chateaus Ste. Michelle winery. They opened an office in downtown Walla Walla in the early 2000's which I helped setup. My friend, Architect Ed Luebben, manned that office and was involved in helping to restore several of the historic brick buildings downtown.

Ed Luebben at Garrsion Creek Cellars.

Ed Luebben at Walla Walla Wine Incubators.

Northstar Winery winemaker dinner with Ed Luebben.

Ed also designed Northstar Winery, Garrison Creek Cellars, the Wine Incubators by the airport and he designed the buildings, Phase 1 and Phase 2, for the Walla Walla Community College Viticulture and Enology program. Ed and I have gone wine tasting several times together in Walla Walla.

*Note: I have quite a few wine posts on Walla Walla. Here is the list.

Lost and Found

One of the important to me Walla Walla wine country visits Ed and I shared was in 2010. We visited several wineries, including Garrison Creek Cellars. Garrsion Creek Cellars is where and when I "found my palate again." I had misplaced my palate in 2009. Really.

Later that year was my first wine bloggers conference. The wine bloggers conference experience was one of my "wine epiphany" experiences. That conference in Walla Walla, Washington opened my eyes to the world of wine. Beyond Washington wine. There were a couple of deaths that I don't mention which led to my going to Walla Walla for the conference. The death of my best friend, and the death of my neighbor. You could also imply (don't they come in three's?) that my focus on only Washington state wine also died at that conference. 2010 was a pivotal moment in time for me. 2022 seems to be a pivotal time as well.

Women Winemakers Panel, 2018 Wine Bloggers Conference.

2018 Wine Bloggers Conference

In 2018 I attended another Wine Bloggers Conference in Walla Walla. It was phenomenal. One of the most passionate writings I have posted came out of this conference. There were many intense and interesting discussions at that conference. Not quite full circle, but a milestone in how I perceive Walla Walla and Washington wine country.

Read: Highlights from the 2108 Wine Bloggers Conference.

Read: Northwest Wine Industry, The Next Phase, The Visionaries.

With Holly Turner, exceptional winemaker at Three Rivers Winery.

Well, that about catches you up with me and my state of wine. Next year a trip to Italy may happen. We are discussing a trip with friends. And I have a contact in Northern Italy (my sister in laws boyfriend.) Lately, I am watching a lot of Italian programs on MHz World TV. Il Commissario Ricciardi is my favorite. Set in Naples in the 1930s. Fun watch and I am training my ear for Italian.

If you are interested in a quality Washington Wine Country tour, please contact Zephyr Adventures. I would love to be your guide. I love what I do. Just ask my guests.

Here are the photos I promised.

The Walter Clore Wine and Culinary Center - Events and Tastings

Rob Griffin, Barnard Griffin Winery, first hand stories of the history of Washington wine.

We got to taste old bottles of wine made by Dr. Walter Clore and his Associates.

I hosted many sparkling wine tastings. April 2017.

Bubbles and Bites with a food pairing component. June 2018.

Have I ever mentioned I enjoy sparkling wine? June 3.

The Wine River Cruise would also visit. I love speaking to large crowds.

Blind tasting wine is fun. You confront your bias and learn.

Meeting the team from Concha y Toro, Chile. They loved the Reininger Carmenere.

International wine buyers and restauranteurs visit the Clore Center.

Inducting Chaz Nagel into the Washington Wine Hall of Fame. Legends of Wine fundraiser.

Rising Stars was a showcase of new Washington wineries. Victor Palencia pouring.

Hosting and touring the Tourism International Group.

Brad Binko of Eternal Wines pouring at Rising Stars.

My Sparkling Wine Cocktail class was a blast! Great team support.

WIT Cellars at Rising Stars. They have grown tremendously since this event.

We also hosted many weddings at the Clore Center. Sadly we cancelled all in 2020.

One of our "typical" monthly wine flights. And our Washington AVA map.

A crowded wine bar at the Clore Center. Pre-pandemic.

September 2020 Albarino Tasting.

October 2020 the last wine tasting I hosted at the Clore Center.

Be safe. Be kind. Thank you for reading.

Cheers!

Pandemic Silver Lining | An Audio Journey

2022-04-27T16:38:00.034-07:00

The music had a three dimensional quality I was never cognizant of before. I was gobsmacked.

Music for sanity

When I was five years old, I would sit in the basement of our house on Cascade street and play records by myself. “Me and My Shadow” on 45 RPM, was one of my favorite Peter Pan songs. I also had Aesop's Fables, narrated by a woman with an amazing voice. The stories thrilled and fascinated. I have had no success finding a copy. Another favorite was, “Just So Stories” I have a copy on vinyl gifted by my son. Another favorite was, “The Bible” I have a digital copy. Wow. Amazing voice acting and a little scary.

When I was a teenager, I migrated to David Bowie, Cheap Trick, Steve Miller Band, Ohio Players, and Led Zeppelin. My audio equipment as a kid and as a teen, and then as a college student, was never sophisticated. In college I moved to portable cassette players and tapes, with cheap headphones. Might explain some of my current hearing problems.

As an adult, married and then with our son, I never put much money or attention on my audio purchases. I did switch to Compact Disks, but used portable players and more cheap headphones. In the back of my mind, I thought of researching and investing in a surround sound system of some kind. But I had no clear plan or idea how to proceed. It was not a priority.

Everything changed with the Covid-19 Global Pandemic.

For Christmas 2019, my son bought me a little audio amplifier. Kinter K2020A+ Class T Digital Amplifier with a Tripath chip. This amplifier was recommended by Steve Guttenberg, the Audiophiliac, on his youtube channel. I have been a fan of Steve Guttenberg for many years when he was on CNET. His enthusiasm is contagious and he honestly shares his thoughts. There is trust in that.

This amplifier was not very expensive. But I would not buy it for myself. Steve recommended it for the type of sound signature it has. Evidently, it had a bit of a following because of the chipset and they were also discontinued. At home I had an old Sony surround sound amplifier. It did not thrill. And I was not happy with how it played music. I knew something needed changing. But what?

Kinter K2020A+ Digital Amplifier.

At home I also have a pair of Micah MB42 bookshelf speakers. Tiny things, which Steve also recommended about 10 years ago. In my office, I connected the little amplifier to my little Micah MB42 speakers. I plugged in my Sony portable CD player, popped in Pink Floyd, "Dark Side of the Moon" and smiled. This was the beginning of my audio journey during Covid.

*Kinter K2020A+ Specifications: "Known for producing sound as warm and vibrant as tube amplifiers, Tripath amplifiers have earned a solid reputation for sound quality from budget-minded audiophiles." Specifications: • Power output: 2 x 20 watts RMS • Input impedance: 47k ohms • Frequency response: 20 Hz - 20 kHz • Input sensitivity: 200 mV • Minimum THD: <0.5% •

Feeling isolated in a Covid bubble.

2020 SIP = Stuck at Home and No Employment

What do you remember about 2020?

I remember attending the Portland Wine Symposium in late February. I remember working my last regular day at the Walter Clore Wine and Culinary Center on March 14th. And then I remember we were told to "Shelter In Place" (SIP.) We never opened on March 15th.

Like you, I was stuck at home. For me, I was living alone with the dog, my employment on hold. My wife was working on the east coast on a 3 years job assignment. My son was away at college. So, I was left to stew in my own juices. Eventually, I was climbing the figurative walls. What helped, what I fell into, what kept me sane, was music. Big time for me.

This was my epiphany moment. The world of Hi-Fi Stereo, 3D imaging, focused sound stage, and details in music I had never heard was revealed to me. I wanted more.

The Audiophile Triumvirate

Steve Guttenberg (Audiophiliac), John Darko (Darko Audio), Randy (Cheap Audioman). These are the main three audiophiles I follow and trust. They have very different styles and focus on different niches. Most of the equipment I now have at home, they have recommended in part.

John Darko | Darko Audio

In January 2020, I stumbled on John Darko, Darko Audio on YouTube. John is what is referred to as an, “Audiophile.” The real deal. He is a Brit living in Germany. Intelligent, articulate, detailed, with a voice that instills confidence and he has a taste for Electronica. I watched and listened to John with rapt attention.

One of his episodes, the one below, caught my attention. He mentioned an American company called, “Schiit Audio.” He even counted how many times he used the word, “Schiit.” Great episode. What got me was his description of the Schiit Modi 3 DAC. What and what? I played that episode many times. The Audiophiliac also mentioned this Schiit Modi 3 DAC. As did other audiophiles on YouTube. I had to have one.

The Schiit Modi 3 DAC. An Epiphany

This was my first “audiophile” piece of kit. It takes digital audio from digital devices (computer, DVD player, TV) and converts the digital signal to analog audio (connect to an amplifier and to speakers or headphones.) Schiit Audio is based in California and Texas. They are a direct to consumer (DTC) company. Which means no middle man, you purchase direct from them. They design and build their products in the United States. Like John said, "They make good Schiit." And it was an easy buy at $100.

The small Modi 3 DAC, connected to my little Kinter amplifier, connected to those Micah bookshelf speakers never sounded better. Another big smile on my face. At first, I used my 2011 iMac for playback. I ripped a bunch of music from CD. Then played back via the USB port to the Schiit Modi 3, to the Kinter amplifier, to the Micah speakers. The Modi 3 DAC did something almost magical to the quality of music playback. It brought forth details in the music I had never heard before. There was more clarity to vocals. The music had a three dimensional quality I was never cognizant of before. I was gobsmacked. Great word, "gobsmacked."

A musical epiphany.

This was my epiphany moment. The world of Hi-Fi Stereo, 3D imaging, focused sound stage, and details in music I had never heard was revealed to me. I wanted more.

A New Obsession

My new found obsession collided with the onset of the Covid Pandemic. March 14, 2020 was my last normal day of work at the Walter Clore Wine and Culinary Center. Little did I know that the Clore Center would be permanently shuttered seven months later. The money ran out. You cannot operate a non-profit without funds.

With a lot of time on my hands, I watched a lot of YouTube and I listened to a lot of music. My new audiophile friends introduced me to a new world of music and audio equipment. My wish list grew and grew. Gradually, I began to slowly build a quality Hi-Fi system. I trusted their advice and purchased according to their opinions and my budget.

New Speakers

My first “splurge” was for a pair of Emotiva Airmotiv B1+ speakers. The Audiophiliac raved about these. Others did too. But I trust Steve. He’s earned it over more than a decade of reading and listening. And they are as good as he said. Detailed. Detailed. Detailed. Clean and focused. Love these speakers. And they are reasonably priced. At the time of purchase, I also received a 30% credit for future purchase. Which I used of course. I will expand on the sound of these speakers down the page. See his review below.

Emotiva is located in Tennessee. They are another DTC company. You purchase direct from them. Their products are designed in Tennessee. Some of their high end amplifiers are built in Tennessee. Many of their products are manufactured to their specification in China. With no middle man, you save money on a premium product. Big smile.

New Amplifier

That little Kinter amplifier was working hard. But, I knew I needed more power. I knew that the new speakers could deliver more, with more. So I kept researching and watching amplifier reviews. The Triumverate helped me again.

Steve Guttenberg strongly recommended the Emotiva TA-100 integrated stereo amplifier. When he likes something, he gushes. See the video below.

The TA-100 is also designed in the U.S. and manufactured in China. Other audiophile reviews I found also recommended the TA-100 amplifier. Another favorite audio reviewer I discovered in 2020 was the “Cheap Audioman” on YouTube. Randy is a cool dude. He lives in the Midwest and is down to earth. I like his style. And I now trust his opinions too.

After much research, I used that 30% Emotiva store credit and applied it to purchasing the TA-100 integrated stereo amplifier. What a beauty. Looks cool and sounds great. The only negative, was that the remote was confusing to use. It is not intuitive. It is small and plastic. But, hey, I figured it out, so no worries today. And it sounds sweet paired with the B1+ speakers.

*EMOTIVA TA-100 Specifications:

Analog and digital inputs, 50 watts/channel Class A/B amplifier, Bluetooth option (aptX) and FM tuner, headphone, line level stereo outs and two subwoofer outs.

50 watts RMS per channel (20Hz – 20kHz; THD < 0.02%; into 8 Ohms)

90 watts RMS per channel (1kHz; THD < 1%; into 4 Ohms)

Broadband frequency response: 20Hz to 80kHz + 0dB / – 3dB

THD+noise: < 0.05% (A-weighted)

S/N ratio: > 100dB (A-weighted; ref full power)

Spiritual Experience

One album I have consistently carried with me over the years is, Joni Mitchell, "Blue" 1971. Around 1975 in Seattle, Washington, I first purchased this album, used, on vinyl. It was eventually replaced by cassette tape in the 1980’s. My current copy is on CD.

My "first time" hearing Joni Mitchell "Blue."

My Christmas gift for 2020 was a pair of Triangle Borrea 3 speakers. These speakers are designed in France and manufactured to their specifications in China. I spent all of 2020 researching speakers. Even as much as I love the Airmotiv B1+ speakers, I wanted something different. It is part of the obsession. Speakers, I learned, are all different. And they work differently with different types of amplifiers. I'll expand on this below. After many hours of research, the one Audiophile who won me over to the Triangle speakers was Thomas.

In January 2021, I heard Joni Mitchell "Blue" for the first time. Yes, an album I have played since the mid 1970s. An album I thought I knew. It was a revelation listening to this album on my new stereo. I nearly wept as tears welled in my eyes. Her voice, the range, the sound of her lips and breath, her piano and guitar playing. The detail. The depth. The quality of sound through the Triangle Bro3 speakers was almost a spiritual experience. What a revelation.

Thomas & Stereo

No, Thomas is not part of the Audiophile Triumverate. Thomas tends to review audio equipment outside of my budget. He is also passionate and articulate. A bit softer in presentation than the Triumverate, but very detailed. I value his opinions and enjoy how he compares and contrasts audio equipment. He often shares the views of his audiophile friends. They don't always agree. His friends, he has nicknames for each, also lend their gear for Thomas to review in his listening room. Thomas has a very high-end setup. Outside my budget. Great information. Thomas gave the Triangle Borrea 3's a glowing review. And he said, it is a speaker that will "grow" with your system as you improve your amplifier. That sealed the deal for me. See his review below.

My audio journey continued through 2021.

Pandemic stress.

2021 Another Year, Same Pandemic

Watching all those audiophile reviews, you eventually realize that the reviewers collect a variety of audio equipment. Not just to collect, but to compare how different components behave with different equipment. How speakers are affected by different types of amplifiers. How an amplifier sounds, is directly affected by the connected speakers. And DAC's...so many...so many prices...and so many different descriptors.

Yes, amplifiers and speakers have different qualities of sound. This is something I was beginning to figure out. The Triangle Borrea 3 speakers sound different from the Emotiva Airmotiv B1+ speakers. In 2021 I also purchased a Sabaj a10a Class D amplifier and a Geshelli Labs J2 DAC. They have different audio characteristics from the other equipment I own. All these components, and how they are connected, affect the sound of the music. During the pandemic, I have spent some time playing around with speaker, amplifier and DAC configurations. Here’s some of what I have learned.

One of many stereo configurations, Sabaj, Schiit, Fosi Audio.

Class A/B amplifiers vs Class D amplifiers

Many audiophile reviewers talk about “neutral” sounding speakers and amplifiers. It seems the “purists” don’t like to adjust treble or bass. They want a “neutral” sound with as little extra coloration to the music as possible. However, each component you add and connect, does affect the sound out of the speakers or headphones. They display a “style” or “type” of playback which directly affects the impression of the music you play. Rock, Jazz, Vocal, Acoustic, some configurations are better and some are not.

The Emotiva TA-100 amplifier is a Class A/B integrated amplifier. This amplifier has an integrated DAC and multiple inputs, Phono, Aux, CD, USB and FM Radio. It has a large, heavy toroidal transformer, and heavy heatsinks to dissipate all the heat it generates. It is a “classic” type of amplifier, similar to the Realistic integrated amplifiers my father used to own when I was growing up. Class A/B amplifiers tend to have a “warmer” sound.

Sabaj a10a and Schiit Modi 3.

Sabaj a10a Amplifier

The Sabaj a10a amplifier is a Class D amplifier. It uses a digital chip for amplification. It has an integrated power supply which powers the audio amplification. This amplifier has only one input. It is small and light. Class D amplifiers tend to have a “crisp” and “bright” sound. They are also, usually, smaller and less expensive than Class A/B amplifiers. They can deliver good, clean sound. I thoroughly enjoy the music the Sabaj a10a, in combination with the Schiit Modi 3 DAC and Emotiva B1+ speakers can produce. Swap out speakers, change the sound profile. This has become my office stereo.

*Sabaj a10a Specifications:

Input: RCA THD+N: 0.0045%

SNR: 98dB

Channel Separation: 89dB

Input Sensitivity: 350mV

Input Impedance: 47kΩ

Output Power: 80Wx2(4Ω), 50Wx2(8Ω)

Power Consumption: 40W

Standby Power: ＜0.6W

When you pair amplifiers with speakers, the sound quality from your speakers and type of amplifier will obviously affect the sound of the music and type of music you play.

* Note: I should mention that speaker break-in is a thing. Many audio reviewers will mention that speakers need at least 40 hours of use for them to “break-in” to sound how they should sound. Last year, after a year of use, I noticed that my Triangle Borrea 3 speakers changed. They lost some of the “warmth” and “texture” I had grown to like. They now seem to have a bit more detail. Consequently, I put the speaker grills back on to “soften” the detail a touch.

Emotiva TA-100 amplifier with Emotiva B1+ speakers.

The B1+ speakers are not large, but they are solid and heavier than you expect. With the Emotiva TA-100 and B1+ speakers in place, the music has an “airy” more “open” and detailed sound. Music seems to have more focus and clarity. One of my favorite albums to play, besides Joni Mitchell, "Blue," is Alice Phoebe Lou, "Orbit" 2016. This album, to my ears, is holographic. When I close my eyes, it is like she is performing just for me. It brings her music to life. See below.

Another album that I love to listen to in this configuration is Avi Kaplan, "I'll Get By" 2020. Detail, power and passion. His voice dead center, about 6 feet above the floor and his clapping hands about 2 feet below. Dead center. So much fun. Avi used to perform with Pentatonix. See below.

Steve Guttenberg recommended an album I love listening to: Anna Von Hauswolff, "All Thoughts Fly" 2020. Her organ music fills the room. And sometimes the music wraps around behind me. Vocals, electronica and pipe organ. I never expected to enjoy this style of music. Chills. See below.

So much fun. Eventually, I should note, the B1+ speakers can seem a little “light” in the living room where my stereo is located. It is a large room with 20 foot high ceilings. When I want a bit more “punch” and “fullness” I go back to the Triangle speakers. Then the B1+ speakers go back to the office, with the Sabaj a10a and Schiit Modi 3.

Emotiva TA-100 with Triangle Borrea 3 speakers

My default configuration in the living room is the Emotiva amplifier with the Triangle speakers. They deliver a “bigger” sound. When I play Avi Kaplan, his voice “booms” and impresses. He has a big voice which deserves a big sound. This configuration has a little less “focus” and I noticed that the clapping from Avi is a little “smeared” and wider sounding.

Makes sense that bigger speakers deliver bigger sound. The Triangle speakers also need more room away from the walls. I have speaker stands in the living room. The stands raise the speakers to ear height when sitting down. The stands are always at least 22” away from the wall. Some audiophiles strongly recommend placing these speakers 32” away from the wall, if you have the room. Speaker positioning, toe-in and alignment is another topic. I have played around with toe-in a bit, and I adjust according to the music I am playing. There are many videos on speaker placement you can find on your own.

My custom Geshelli Labs J2 DAC.
Case: Black/Blue Mist. Front plate: Purple.

Geshelli Labs DAC

I mentioned above the Geshelli Labs J2 DAC. It was another addition in 2021. This is another direct to consumer company. You can only purchase direct from them. They assemble and ship their products out of Florida. Yep, another made in the USA company. When you order this DAC, you can choose the color of your case and the color of the cover plate. You can also add USB input for extra, which I did. So cool that they give you the option of customizing their product to your own taste. Just cool.

How does the J2 sound? It sounds great! See the Cheap Audioman review below.

I still use my Schiit Modi 3 DAC. It is connected to the Sabaj a10a and usually the Emotiva B1+ and a TV in my office. It is my second stereo. The Schiit Modi 3 has a sound I enjoy. But the Geshelli Labs J2 DAC supports more inputs, looks cooler, and has a “richer” and more “musical” type of sound. At least to my ears. Remember, this is all subjective. And I do not have good hearing. The J2 is connected to the Emotiva TA-100 with the Triangle Borrea 3 speakers. Sweet.

Turntable

For Christmas I added a Fluance RT 85 turntable with an iFi Zen phono pre-amplifier. This configuration is a bit sharp and “sterile” for my taste. So, I connected a small tube pre-amplifier I purchased in 2020 to add some “warmth” and turned up the bass a notch for some low end thump. Sweet. As much fun, and nostalgic, as it is to spin vinyl...my true passion is for the CD format.

Laura Marling, "Once I Was An Eagle"

Emotiva ERC-4 CD Player

In January 2022, an Emotiva CD Transport was added to my now complete system. Over the years, I have been using a few different DVD players as my CD player. What I noticed was that some DVD players did a better job than others. Even with my poor hearing, I could tell the difference. In particular, I noticed that the Toshiba DVD player I bought for my wife (region free) did the best job. And I was using it a lot. I also began worrying that I would wear it out. Enter the Emotiva ERC-4 CD player.

*Note: The image above is of my ERC-4 and TA-100 stack and you can just see the iFi Zen phono pre-amp and the Geshelli Labs J2 DAC. The Laura Marling CD is a favorite album. Moody. But delicious.

This thing is a beast. Solid. Heavy. Metal remote, yes metal. It screams quality. It can also double as a DAC. One of these days, I will try out the built-in DAC on the ERC-4. The sound it outputs as just a CD player is quality. The first time I popped a CD on this thing I had a huge smile on my face. It over delivered. I had to turn down the volume on the amplifier. It just delivers more sound. If you have moved away from the CD format, I suggest you give this piece of equipment a try. You will find yourself digging up disks you have not played for years, just to hear them again for the first time. I sure have been doing that. See the Cheap Audioman review below.

Okay, I think I have caught you up on my Pandemic audiophile journey. Am I done? No way. I am still watching the audiophile triumvirate, and taking notes. They keep sharing and I keep caring. John Darko just introduced me to “Boren for Beginners” and my CD arrived last week. Randy keeps introducing me to new components and I continue to consider whether I need them. The Audiophiliac is regularly showing “viewer systems of the day.” These are systems his viewers own. Consequently, I try to make my setup look good too. I am researching furniture for the best way to display my components and to store vinyl and CD media.

Also, I am considering adding a power amplifier to the TA-100. The TA-100 can be used as a pre-amplifier (interface) when connected to a dedicated power amplifier, like the Schiit Vidar. This should give my system a bit more powerful sound, low end oomph, and fullness. And would allow me to consider adding different speakers with greater power requirements. Or just getting more bang from my Triangle speakers.

Music is one of the tools that has kept me mostly sane over the last two years of the Pandemic. It was truly a "silver lining." The hobby has become more than just a hobby. I spend hours appreciating music. There is a tremendous amount of amazing music out there. I encourage you to give a listen to the many artists I have mentioned and linked to. They have brought me much pleasure.

Thank you Steve, John and Randy.

The journey continues.

You can follow my audio, food and wine posts on Instagram: @williampollardjr

Be safe. Be kind. Listen to music that makes you happy.

My Favorite Recipe | Flourless Chocolate Torte

2020-04-07T13:18:00.003-07:00

Satisfying those chocolate cravings.

My Instagram followers have seen me post photos (@williampollardjr) of my favorite dessert for over a year. Possibly, I've posted the original recipe to Instagram. If you ask, I usually do.

After success and failures, I've learned that this dessert does not always deliver desired results. With some effort, I've figured out why, and the remedy.

Yes, I've been gently tweaking the recipe. Adjusting ingredients. Modifying and streamlining the process. With mixed results. Confiding with my wife, she gave me a tip that finally nailed this recipe down. I'm happy to share this recipe with modifications. It's truly a lovely dessert. My favorite.

Enjoy responsibly.

Just out of the oven flourless chocolate torte.

Recipe: Flourless Chocolate Torte

An easy recipe to follow. You will need an oven, mixer, spring form pan and a double boiler. While you can eat this torte warm, I prefer to let it cool down and refrigerate it overnight.

For me, just baked, the torte is far to soft and fluffy to enjoy. Chilled, the torte is firm, not hard, the cake like crust yields to a wonderful dense, creamy interior, with deep, luscious chocolate flavor.

Ingredients:

12 tablespoons salted butter (1.5 sticks) cut in small pieces
12 oz bittersweet chocolate (I use Ghiradelli 60% cacao chocolate)
6 eggs
1/2 cup sugar (I prefer brown sugar)
1 tsp instant coffee
1 tsp coco powder
1 tsp vanilla

Directions:

1. preheat the oven to 350 F.

Parchment paper for the bottom of the pan.

2. butter/spray an 8.5" x 2.5" spring form pan.

Note: I now use a non-stick oil spray to coat the interior of the pan. To make it easier to remove the baked torte, and clean the pan, I cut out a piece of parchment paper for the bottom of the pan. Use a pencil and the bottom of the pan to trace a circle on the parchment paper. Cut out the circle and place the paper at the bottom. The oil/butter helps the parchment paper stick.

Important to do this before melting chocolate.

3. Eggs and sugar: to the mixers mixing bowl, add all 6 eggs, then add the 1/2 cup sugar on top. Using a fork, gently combine the eggs and sugar until all yokes are broken and sugar covers all of the eggs. Now ignore.

Note: My wife told me that the sugar gently breaks down the protein of the eggs. Which helps give the proper texture to this dessert. If you don't do this, the texture can be gritty and unpleasant. As I learned.

Cut butter in small pieces, it will melt faster in double boiler.

Shiny chocolate and all melted.

4. Melting chocolate: to the bowl sitting on the hot double boiler add:

chocolate, butter, instant coffee, coco powder. When butter and chocolate begin melting, gently stir with a spatula, when the chocolate is nearly fully melted, add the vanilla. Stir constantly and gently until chocolate is fully melted. Carefully remove the hot bowl from the double boiler and set aside the melted chocolate.

Beating eggs and sugar. Looking for fluffy peaks.

5. Mixer: beat the eggs and sugar mixture in the mixer for 5-7 minutes. You want a pale, thick, fluffy consistency. This is probably the trickiest part of the recipe. I use medium-low to start, then medium to medium-plus to finish.

When the eggs are ready, the chocolate should still be fluid.

Chocolate blended with eggs and sugar mixture.

6. slowly add the now warm chocolate to the egg mixture. Stir thoroughly with a spatula until well blended and you have an even chocolate color.

Pouring batter in the spring form pan.

7. Bake: pour batter into the spring form pan. Bake at 350F for 35-45 minutes.

Note: After several efforts to bake this dessert and a new oven. I now bake for 40 minutes. And let the cake rest in the oven for an additional 5 minutes. Helps if you have a good timer on the oven.

Dusted with coco powder and powdered sugar.

8. remove from oven and place on a cooling rack. After an hour, release the spring form and slice the torte while it is still warm, soft and fluffy. You can also garnish, dress, decorate the torte too.

Once it is cooled to room temperature, cover, refrigerate or freeze. Yes, you can eat it too.

Note: If you prefer your torte soft and fluffy, take a chilled slice and zap it for 20 seconds or so in the microwave oven. Warm, soft, fluffy restored.

Classic - Raspberry Coulis drizzled over the Flourless Chocolate Torte.

Strawberry compote and fresh with the chocolate torte also works.

I hope you enjoy this recipe as well as I. There's still room for you to experiment and modify this recipe. You could add nuts, liquor, flavorings, etc. This dessert is so dense and rich, it's perfect with strong black coffee.

And ice cream.
And raspberry coulis.
And strawberry reduction sauce.
Or cherry sauce.
Or...you get the idea.

Take care. Blessings. #shelterinplace

Cheers!

Surviving a Pandemic at Home with Exit 96 Wineries | Movie and Wine Pairings | Red Mountain AVA

2020-03-23T11:02:00.006-07:00

Eternal Bliss seemed appropriate.

It's easier with a little help from some friends.

Greetings from Washington state. We've been told by our Governor, Jay Inslee, to shelter in place. You may be doing the same. I sincerely hope you and your loved ones are safe and secure during these unusually challenging times. Me? I'm well ensconced at home in SE Washington wine country - with a good supply of wine and food. And the dog. #shelterinplace #washyourhands

For someone who sells (used to sell?) wine, enjoys sharing stories of wine, hosts wine tastings, and generally likes the social aspects of the wine industry, it's brutal, truly, remaining isolated at home. My only social contact is my dog - she's a good girl.

As my dear friend Anne says, "Oof dah."

#wineandmovies #exit96

Pairing Wine with Movies

If you've been following along with my Instagram account @wild4wawine, you may have seen me using #wineandmovies and posting pictures of the wine I'm drinking and the movies I'm watching. A winery friend, @PurpleStarWines also noticed, and reached out.

We've decided, in cooperation with a growing list of Red Mountain AVA wineries (Exit 96 to get there), to share participating wineries Wine and Movies pairings. You are invited to participate too. If you have one of the wines listed, try pairing it with the movie recommended by the winery. If you don't have the bottle, contact the winery and see if they can ship direct to you. Some can. And some have curb-side pickup. Contact the winery for options.

~.~

Note: If you don't have either recommended wine or movie, you can still share what you watched and which wine you enjoyed with the movie. We love wine and movies! That's part of the point. Sharing. Not feeling isolated. And you are giving us a list of movie recommendations we may not have seen.

How to play: Use the hashtags #wineandmovies and #Exit96 on Instagram, Twitter, Facebook and other social media platforms. We want to see what you are drinking and watching as well. Friendly feedback and discussion is encouraged (I sometimes add a food pairing, not required.)

Pairing the wine I have at home, with the movies I have at home. And a yummy dessert. Eternal Wines Eternal Bliss Fortified Syrah, Highly Recommend.

The Red Mountain Wineries Wine and Movies Pairings ... enjoy.

Fidelitas Winery

Remember the Titans | pair with Quintessence Vineyard Cabernet Sauvignon
*Note: Been drinking Charlie's wines for years. Age so gracefully too.

Frichette Winery

Red Mountain Revealed: Mini-Documentary | pair with 2017 Quintessence Vineyard Cabernet Sauvignon
Stepbrothers | pair with 2017 Scooteney Flats Vineyard Merlot
Napolian Dynamite | pair with 2018 Artz Vineyard Semillon
La Bamba | pair with 2017 Red Mountain Punctual Blend
*Note: I have received so many unsolicited recommendations for this winery. I know!

Hedges Family Estate

Wine Calling | pair with Hedges Bio Syrah (you can find the movie on amazon prime).
*Note: Check out this blog for reviews. They rock! A fan for a couple of decades.

Hightower Cellars

The Blues Brothers with Dan Aykroyd and John Belushi - With the comedic geniuses of Dan Ayckroyd and John Belushi, with a cast that includes fantastic musical performances of Cab Callaway, James Brown, Ray Charles, John Lee Hooker, and ARETHA FRANKLIN; a cameo by Richard Pryor; and a young Carrie Fisher with a bazooka! In our opinion this movie has it all so we think it should be paired with a wine that has it all | pair with our 2015 Hightower Estate Blend
*Note: Been a fan of Kelly and Tim since 2008. Helped bottle there too.

Red Mountain Trails / Red Mountain Winery

Man from Snowy River | pair with Their Red Mountain Red Blend
Tombstone | pair with their Red Mountain Cabernet Sauvignon

Purple Star Winery

Romance and the Stone | pair with our 2015 Muret-Gaston GSM
Shitts Creek | pair with our 2019 Purple Star Rosé
*Note: I'd buy any of their wines. They are all fantastic! Been enjoying since 2013.

Sleeping Dog Winery

Restaurant from the Sky | pair with Sleeping Dog Wines Ciel de Chien
*Note: If they have any of their Rose' in stock...buy it! Pairs with about anything you try. Bravo!

Tapteil Vineyard Winery

Lucy | pair with 2016 Artist Series Syrah
Link to movie on Amazon Prime
*Note: Love this movie. I have a copy. Love their Syrah too. Their wines are no longer in distribution. You must contact the winery for purchase. Well worth the effort.

~.~

I'm ready for my closeup Mr. DeMille.

More wineries are interested in participating, this list will change over time.

#shelterinplace #washyourhands #wineandmovies #Exit96

Cheers!

Elevate Your Wine and Food Pairings with the Wines of Bodegas LAN from Rioja, Spain

2019-12-26T23:00:00.003-08:00

How good are the wines of Bodegas LAN?

So good, I’m watching Spanish TV shows and movies to improve my Castillano. A trip to Spain is in my future. I must visit. I must.

I’m thrilled to share with you what I have learned about the wines of Bodegas LAN from Rioja, Spain. These wines were a joy to drink and pair with food. Tasting notes follow.

Wine with Food Please

My preference for wine has been gently shifting towards food friendly wines. When I taste a wine from a producer I don't know, or a new release from a winery I do know, my first thought is, “What would I pair with this wine?” I've learned that the Bodegas LAN wines scream to me, “Enjoy me with food!” Boy howdy, do they deliver.

While I’ve been drinking wine for decades, four if I’m honest, It’s only since 2005 that I’ve done so with true focus and attention. Working at a winery will tend to do that. My fascination with cooking also parallels my focus on wine. I’ve learned a lot about food and wine pairings these last 15 years and made many friends in the wine industry, and a few in the catering/restaurant business.

One of these friends, my friend Tina of #WINESTUDIO, encouraged me to participate in the Bodegas LAN tasting she and wine writer and expert Lyn Farmer (@fizzfan) hosted in November. We discussed how this winery works in the vineyards and cellar, their commitment to sustainability and innovation, and we tasted seven of their best wines. Yes, I'm now a fan. Now I crave these wines for my meals at home.

Thank you Tina, Lyn and Bodegas LAN!

This was a stunning month of conversation and wine. It's a true treat to focus on one producer, one region, from a part of the world I want to visit, along with friends new and old. Following is information on the winery, the winemaker a bit about the Rioja wine region and of course, my tasting notes and the food pairings I enjoyed with these seven wonderful wines.

Bodegas LAN

Located in Fuenmayor, the heart of the Rioja Alta region, Bodegas LAN is a 50 years old Spanish winery in the north central part of the country. Rioja is now highly rated as a D.O.C.a. The LAN part of the winery name defines where the wine is made, in the three provinces that make up this D.O.C.a: Logroño (now called La Rioja), Álava (a Basque province) and Navarra. Which they use in their marketing, "Rioja in three letters."

The three zones of Rioja.

Note: A recent change in the Rioja D.O.C. rules and regulations, now permits vineyard designation on wine bottles. This has led to some confusion, and concern by industry specialists. Also, Rioja Baja has been re-named Rioja Oriental (East). This should shake out over the next few years. And we'll all learn what is needed to pass the next test.

María Barúa Bodegas LAN Winemaker

Winemaker María Barúa joined the winery in 2002. Her father influenced her passion for wine, they would always share in the choosing of the wine for Sunday lunch together. After studying Chemistry and Enology, María took part in research relating to the color of Rioja red wines and how they change through barrel ageing. Oak and barrel aging is key to understanding Bodegas LAN wines.

As the Technical Director of the winery, María is the head winemaker. I was told that meeting her, you would say that she is the wineries spiritual heart. That she has an energy that is both energetic and calm.

María shared that she wants each wine to show its place of origin, not just the characteristics of a specific vintage. She loves texture, her wines are smooth without being overly rich. I attest to this, especially as you read my tasting notes below.

“We always try to ensure that our wines represent the vineyards and parcels that they come from. A wine is a reflection of the vineyard and we endeavour to make wines that are true to their origin. We base our work on the upmost respect for the potential of each variety, parcel and source. Barrel ageing should be – and is – carried out with respect for the grape variety and terroir, allowing them to express themselves fully, adding balance and complexity.” - María Barúa

What is the Rioja DOCa?

Rioja obtained D.O. (Designation of Origin) status in 1925. In 1991, it was promoted to D.O.C.a (Qualified Designation of Origin), a higher category reserved for wines maintaining a proven consistency of quality over a long period of time. Only Rioja and Priorat have this well earned designation and reputation.

Rioja was partly developed post-phylloxera by the French, with an over-emphasis on oak aging. A classic wine region, with a focus on wines made mostly of Tempranillo, it fell from favor and has been working to improve its image and perception. Which is what I'm helping with today.

The new vision looks to modern winemaking, while respecting tradition. Rioja has the ideal topographies for wine grape growing, micro-climates, diverse soils, elevation, slope, aspect, lake effect and the cool winds from the Atlantic, as well as warmer, moister winds from the Mediterranean. It seems to have it all today, with plenty of room to grow and adapt for tomorrow. I'm eager to experience this region personally.

Note: The Rioja DOC launched its new campaign: "Saber quién eres" (Know who you are) to promote the modern regional focus of the Rioja DOC legislation, updated in 2017. It gives producers more tools to communicate their specific terroir. riojawine.com

María Barúa’s comment on the new rules in Rioja: "We will wait and see how the consumer responds, reacts to, understand all this extra information. At the end for us is about making quality wines.”

Primary Red Grape Varieties for Rioja
52,442 ha Tempranillo (87%);
4,534 ha Mazuelo (about 8%)
1,240 ha Garnacha (about 2%)

With 65,841 hectares total growing area, Rioja has 600 wineries and 14,800 growers!

Tempranillo Grape Variety

Tempranillo is the primary grape grown in the Rioja region, and is referred to as Spain's "noble grape." It's been grown there since the time of the Phoenicians.

In Spain, it is also known as, Ull de Llebre, Cencibel, Tinto Fino and Tinta del Pais. And in Portugal as, Aragonez or Tinta Roriz.

This variety thrives in continental Mediterranean climates. For sugar and thick skins, you need heat. With cool climates, acidity and elegance can be expressed. The Rioja region has all of this. It is common for Riojan Tempranillo to be blended from multiple vineyards in the region to deliver a more complex, and balanced wine.

Native to Spain, the varietal name is derived from the Spanish "temprano" which means, "early" since it tends to ripen weeks before other Spanish red wine varieties. With subdued aromatics, Tempranillo is often blended with other varieties like, Graciano and Mazuelo and extended oak barrel aging is typical to enhance flavors.

Oak Aging with Tempranillo

Bodegas LAN uses “tailored aging,” by using French, American, Russian, Hungarian, and Pyrenean oak and hybrid barrels. “We tailor the ageing to each variety on a separate basis,” making unusual pyramids of barrels by parcel, “to extract their maximum potential.”

The feeling is, that each type of oak has its own character. Oak from the Pyrenees adds a lot of polyphenols; Russian oak is less pungent than French, "respecting the primary aromas of the grape” says Maria. "We select oak that gives each wine its own unique and recognizable identity.”

Note: The cellar at Bodegas LAN is special. They have a stacking mechanism that lets them group their wine barrels in pyramids to age together. A huge warehouse of barrels.

Maria likes the complexity of French oak and the tannin it gives, but likes the aromatic intensity of American oak. Until fairly recently, most Rioja wine was aged in American oak. The use of French oak is new. They also use "Hybrid barrels" which are a combination of American and French oak. This is unique to this winery.

French oak. Sourced from different forests in central France (Allier, Troncáis, Jupille, Blois), gives aromatic complexity, delicate notes of spice (clove, cinnamon) touches of menthol, smoke and cocoa. Also adds tannin, giving structure.

American oak. Sourced from Ohio and Missouri, from Appalachian forests, adds intense aromas of vanilla, coconut and aromatic plants.

Now that we have a good overview of the region, winemaker, grape variety, and oak program, let's look at the wines.

Tasting Notes - Bodegas LAN

The seven wines I sampled and reviewed are: Bodegas LAN 2016 Crianza, LAN 2012 Reserva, LAN 2011 Gran Reserva, LAN 2016 D-12 Crianza, LAN 2012 Viña Lanciano, LAN 2016 Limitada, LAN 2015 LAN Xtrème Crianza (Organic). My tasting notes are listed in order of tasting sequence.

Enjoying Bodegas LAN wines with food.

For me, my main take away was that these wines are meant to be enjoyed with food, friends and family. They spoke to me of elevated wine and food pairings, celebrations and enjoying time together. I had a marvelous time pairing all seven of these wines with food. Each wine a different conversation, different spices, seasonings, textures from vegetables to proteins.

Did I mention I had a great time?

1. LAN 2016 Crianza Tasting Notes

By law, Crianza requires a minimum of one year in cask and “a few months” in bottle. This wine is made in a hybrid barrel – part American oak and part French oak. It’s aged 14 months in these barrels, then at least 9 months in bottle before release. Blending is done within each barrel this way!

Question: Have you ever experienced a perfect pairing?
Answer: I have. This wine with Kimchi. Blown away.

Color: Medium ruby.
Nose: Medium intensity, light spice, soft cherry, focused, oak with cinnamon, delicate orange peel, hint of leather with perfume.
Palate: Smooth, cherry, dry, medium intensity,medium (-) body, medium (+) tannin, cola, light spice, medium (+) acidity, cola, orange peel, tamarind and cherry on the medium finish. Very dry, enough tannin for matching with fat. Good food wine.

After 5 hours: Less intense nose, medium body, medium intensity, sour cherry, pronounced tannin, bright, light spice, touch of pine needles, cherry cola into medium finish. Wants food.

Day two: Dry cherry, slate, spice, minerality, pepper mill on nose. Nice, bright dark cherry, medium body and intensity, focused to front, violets, black cherry, with soy, tamarind, dark chocolate and coffee into the modest finish. Liked more on day two, toned down a notch. Good for food or casual drinking. And...a perfect pairing. See below.

Pairings: Good with Manchego cheese and green olive, but think acidic foods (tomato) would be better match. Okay with beef sausage, very good with fresh tomato. Wants acidic foods. Paired with Valdeon cheese and green olives, nice...tasty contrasts. Potato with tomato, onion, garlic, acid stood out in wine. With lasagna, worked well, tomato sauce, cheese and beef.

A perfect pairing with Kimchi. Stunning.

Perfect Pairing: Holy wow Batman! Phenomenal match with Kimchi. Amazing! A perfect pairing. Stunning combination of flavors. Someone asked recently, "What's a perfect pairing?" "You know it when you taste it." I replied. I knew instantly I had a perfect pairing with the LAN 2016 Crianza and Kimchi, oh and steak. I get chills just thinking about it. It was the Kimchi folks. Oh my word. I may have been expletive heavy at the time of this pairing. Go and find out for yourself.

Thoughts: With a suggested price of $14 this is a must buy. Try pairing with acidic foods, fermented vegetables, and roasted vegetables. I think you will find a happy combination. I sure did. When paired with Kimchi this wine gets my best recommendation - Highly Recommend!

Country: Spain
Region: Rioja Alta and Alavesa
Blend: 96% Tempranillo, 4% Mazuelo (Carignan)
Closure: Diam3
ABV: 13.5%
SRP: $14
Sample provided by winery

2. LAN 2012 Reserva Tasting Notes

By law, Reserva requires three years total aging, with at least one year in oak barrels and at least six months in bottle. This Reserva gets two years in cask, and two years in bottle. The extra bottle aging sets it apart from the crowd.

Color: Medium (+) ruby.
Nose: Oak, medium (-) intensity, dried cherries, cherry candy in background, fine leather.
Palate: Medium(+) intensity, focus to front, dried cherries, orange peel, graphite, funky note (barnyard), very dry, medium tannin, medium (+) acidity, medium body, medium (+) finish.

After 5 hours: Rich nose, wine barrel, minerality, cherry reduction, sandalwood, dried orange peel, medium(+) intensity. Medium(+) body, medium(+) intensity, dried cherries, blackberry, violets, touch of fruit cake, medium acidity, dry, pleasant tannin wants fat, medium(+) finish. Perfect for a steak, lamb, pork roast, or sausage. Paella?

Day two: Nose, rich and heady, earthy violets, dried Bing cherry, light oak envelope, medium (+) intensity, nice. Lovely on the palate, fluid, dry with crunchy tannin, big wave of dark cherries and cherry compote, nice zing of acid filled the mouth and made me hungry, light herbal comment with blackberry and bitter chocolate nibs on the medium (+) finish. Lovely.

LAN 2012 Reserva was perfect with fried beef sausage.

Pairings: Manchego an excellent match, helps fruit in wine emerge from the oak. Bigger wine benefits from matching with richer foods (fat). Need some protein to match it (fried beef sausage). Very good with beef sausage, okay with tomato. Wonderful with fried beef bratwurst. Valdeon cheese not so much, unless with sausage and green olives. Fried potato with onion, tomato, garlic a good match, added a rustic quality to pairing (comfort food) just needed a runny egg to complete the meal. Lasagna, very nice, wine elevated the food pairing.

Thoughts: Pair with rich foods, cheese (but not funky), eggs, sausage, olives, tomato, pasta and will match with garlic, onion and potato too. Decant or enjoy on day two or three for drinking.
Strongly Recommend.

Country: Spain
Region: Rioja Alta and Alavesa
Blend: Tempranillo, Mazuelo (Carignan)
Closure: Natural Cork
ABV: 13.5%
SRP: $20
Sample provided by winery

3. LAN 2011 Gran Reserva Tasting Notes

Aged in American and French hybrid oak barrels for 26 months, followed by 36 months in bottle before release. This wine is not a result of blending post fermentation. Everything is selected prior to fermentation.

Lyn Farmer said, "The hybrid (barrel) is great because you get the subtle, silky oak tannin from the French barrel and the creamy, coconut note from the American. Bodegas LAN integrates their oak so well that it's the perfect marriage."

Color: Medium (+) ruby.
Nose: Medium intensity, plum, vanilla, fruit cake, dusty, soy, like.
Palate: Tart, dry, juicy, medium (+) intensity, medium body, pie cherry, sour orange peel, fine tannin on gums and tongue, finish short.

After one hour: Opened up, broader and richer nose, focused to front, plum, cherries, friendly tannin, fresh, happy wine.

After 1.5 hours: Dark berries, black plums and fresh tobacco added.

Day two: Broad meaty nose, spice and dark cherry, focused, medium (+) intensity. Mouth filling flavor, bright, dark plum, tobacco and very ripe cherry, with black licorice into the medium body, medium (+) finish. Like. Perfect for a good book or a meal.

Day three: Medium (+) intensity on nose, savory dark fruit, tobacco, leather jacket, cardamon, soy. Medium (+) body, medium (+) intensity, almost silky, very dry, leather-edged dark dried berries, surprisingly bright, focused to front and middle, tacky tannin on tongue, cherry compote and dark chocolate with a touch of soy on medium finish.

Day six: Drank beautifully. Flavors of dark, ripe Bing cherry, ripe plum, wine barrel, slate, dandelion, still fresh tasting, with fine tannin, focus to front, medium (+) intensity, medium (+) finish, gobs of cherry, red apple skin, and a hint of coffee. Enjoyed with spicy chicken soup.

Pairings: Manchego good/classic. The steak was a good match with flavors and fat, like. Kimchi was a good match, think Korean food. The chocolate torte not bad, not complimentary, not fighting. The fresh strawberry not bad, not fighting, pleasant companion.

Thoughts: A tremendous amount of life in this vintage. If it takes you a week to drink a bottle of wine, this is the one you want. Strong cellar candidate if you purchase by the case. Cellar for 10+ years or drink now with food, or decant over night. Very good with steak, kimchi and Manchego. Strongly Recommend.

Country: Spain
Region: Rioja Alta (Mazuelo and Graciano from Viña Lanciano vineyard
Blend: Tempranillo 96% (30 year old bush vines), Mazuelo + Graciano total 4%
Closure: Natural Cork
ABV: 13.5%
SRP: $25
Sample provided by winery

4. LAN 2016 D-12 Crianza Tasting Notes

The D-12 is 100% Tempranillo, with grape sources that vary yearly depending on where they find the best fruit. For 2016, the grapes are from vineyards 15 and 30 years old. Aged in 70% American oak and 30% French oak. This wine is selected “hedonistically” after alcoholic fermentation and 15 day maceration, continuous pump-overs and extended time on the lees to balance the tannin.

They are looking for the most expressive lots to blend in vat D-12.

Aged for 12 months in new, extra fine-grained oak barrels. A very specific ageing profile aimed at highlighting fruit and enhancing aromatic complexity. María said of all her wines, the D-12 is the most expressive of true Tempranillo character.

Color: Medium (+) ruby.
Nose: Medium intensity, candied cherry, bacon fat, slate. Like.
Palate: Rich, medium (+) intensity, pleasantly dry, gently tart, modest fine tannin, dried cherries and tart cherries, with chocolate into the medium finish. Fresh and tasty.

After one hour: Rounder, herbal note with dried cherries, lovely lick of dark cherry down middle of palate. Cool.

Day two: Modest nose, light leather, candied cherries, slate, hint of orange peel. Dry, medium body, crisp on tongue, ripe cherries, ripe raspberry, medium tannin on gums and tongue, medium (+) finish. Yum, really enjoyed how it changed overnight. Happy drinking wine, and would be perfect for lamb chops (anything off the grill would be wonderful).

Day three: Nose, medium (-) intensity, leather, spice, hint of dark berries, bacon fat. Medium (+) intensity on palate, silky tannin, medium body, savory, ripe cherries pow in the middle, tobacco, soy, slate, medium (+) finish. Enjoyable sipper and waiting for food. Like.

Pairings: Manchego good/classic, the steak a good match, recommend. Kimchi was just okay. Tried with a flourless chocolate torte, not bad, okay pairing. Fresh strawberry brought out chocolate notes in the wine, not bad, tasty.

Thoughts: Great value here.

Country: Spain
Region: 30 year old vineyard in Lanciego (Rioja Alavesa) and 15 year old vineyard in Briones (Rioja Alta)
Blend: Tempranillo 100%
Closure: Natural Cork
ABV: 13.5%
SRP: $20
Sample provided by winery

5. LAN 2012 Viña Lanciano Reserva (from the Estate line)

This vineyard site is located at a bend of the Ebro River. It is a huge loop so the vineyard is surrounded by the river on three sides. Viña Lanciano is 178 acres, surrounded by the Ebro River, on the natural border with the sub-regions Rioja Alta and Rioja Alavesa. Protected by the Sierra de Cantabria mountains, the vineyard contains unique micro-climates in each of its 22 plots.

As I've learned, this is truly a special place. I'm now a fan of this vineyard.

Color: Ruby, medium.
Nose: Medium intensity, lower key, sandalwood and rose petals in background, earthy raspberry, cherry cola. Showing some elegance.
Palate: Medium (+) body, medium(+) intensity, acidity medium (+), earthy raspberry, cherry cola, coffee, dry with tacky tannin on tongue, a little heat, orange rind, medium finish. Balanced and tasty. Expect this wine will still improve over time.

After 2 Hours: Smooth and fluid, brambly cherry dance, cola and slate slide into lovely medium finish, happy mouth. Wow. Big like.

Day 2: Modest nose, pow on the lifted palate! Flavors of red apple skin, cherry cordial, dried cherries, dark chocolate, and tobacco, lifted and mouth filling, very dry, fresh, tacky tannin on tongue, and just under lower gums, medium body, medium (+) intensity, medium (+) finish. All I wanted to do was drink. Yum.

Day 3: Lovely flavors, ripe dark cherry, whiff of currants, licorice/tar, hint of orange peel and coffee, dry, medium (+) intensity, medium finish, still fresh, focused, drink me, drink me! Yowzer.

Hmm, yum, hmm, yum.

Pairings: Day two I tried this wine with fresh strawberries. OMG. Blown away. Surprised. Stunned. The entire time I'm eating strawberries and sipping the 2012 Viña Lanciano Reserva, I'm saying contentedly to myself, "Hmmm...yum...hmm...yum..." I was lost in the flavors. It was also perfect with a garlicky Caesar salad, which I did not expect either. Stunning.

Other pairings I tried. Bacon: not bad, okay. The prawns : pretty good, I was hungry. The beef dumplings : interesting, complex flavors, savory, sweet, spicy, beef, veggies, worked well. The tomato on toasted bread: good match, can still taste the tomato through the wine. The green olives: good match, enjoyable. The Manchego: tasty match, complimentary.

Thoughts: Wow. Wow. Impressive. So good with food. Did not expect that, especially since all I wanted to do on day two was to drink this bottle, it was so balanced. I. Am. Now. A. Fan. Of this vineyard. Viña Lanciano truly impressed. This is a special vineyard.
Highly Recommend.

Country: Spain
Region: Rioja Alta and Rioja Alavesa
Blend: Tempranillo 100%
Closure: Natural Cork
ABV: 13.5%
SRP: $30
Sample provided by winery

6. LAN 2016 Limitada (A MANO from the Estate line)

The 2016 Limitada is made from a single plot named: Pago El Rincón, a 5.34-hectare parcel located in the southern part of the Viña Lanciano estate, next to the El Rincón mountain. This is a special wine because it is from one specific vineyard parcel. Typically, as noted above, Rioja wines are made from a blend of Tempranillo grown at multiple vineyard sites. This is not a blend of Tempranillo. The oak program is special too.

Note: The 2012 Reserva (#5 above) is sourced from the entire Lanciano vineyard.

Aged 14 months in French oak, then aged 8 months in Russian oak, then aged 20 months in bottle, for a total of 42 months. When we tasted this wine, it had been in bottle for 4 years.

Note: The Russian oak used at Bodegas LAN is European oak from the Caucasus and the Republic of Adygea (a heavily forested area on the Black Sea NW of the Republic of Georgia). It is similar in aromas to French oak, but it is less pungent, respecting the primary aromas of the grape. (courtesy Lyn Farmer)

*I will comment, as many did during this tasting, that this 750ml bottle was the tallest, heaviest, 750ml bottle most of us had ever held. It is big and HEAVY. The winery pointed out that this is a top tier wine. They do not make nor export many bottles of the Limitada. And they want people to think CELLAR the wine, drink later. Though, it showed beautifully day two with food. Impressed.

Color: Ruby medium (+).
Nose: Medium (+) intensity, soft, new leather, cherry cordial, white pepper, orange blossom, tar, enjoyable.
Palate: Fluid, medium body, medium intensity, yummy, bright spike mid palate, fresh cherry, cherry cordial blended with rose petals, chewy tannin on gums, medium finish with cola and dark chocolate covered cherries. Big like.

After 2 hours: Big and rich, dry, dark fruit, black cherry, coffee, slate, vanilla, tacky tannin on tongue, medium (+) finish. A bit aggressive for drinking, suggest pairing with salted, fatty steak.

Day 2: White oak, cinnamon and sandalwood on nose. Dry, juicy, blended fruits of boysenberry, raspberry, and cherry swirled around, focus hung low on the palate across the tannin soaked tongue with black licorice and dark slate keeping everything together, medium intensity, medium finish. Seemed very serious, almost brooding. Intriguing. Think it needs time to open up more. Like. Wants fat or time. Paired with rib eye steak - fantastic! Wants fat. Almost did not take a photo, so good.

Day 3: Perfumed nose, plum a bit earthy, raspberry cordial, cinnamon spice, slate and leather, medium intensity. Good weight, medium (+) body, medium (+) intensity, very dry, tannin tacky on tongue, dried dark cherry, gobs of blueberry, coffee, medium (+) finish. Very good. Wants a steak or some salty protein, still big, and big like. Cellar 10+ years. Start drinking in 3 years.

Delicious moment.

Pairings: Fantastic with fried rib eye steak on day two! And a beautiful match with Queso de Cabra from Spain (goat cheese). This was a classic match, the steak and cheese both provided fat and salt. Wonderful. Wonderful. Go and try these pairings. Wonderful.

Other pairings. Bacon: good match, nice medley of flavors. Yum. The prawns (cooked in bacon fat, with red pepper flakes, ginger and garlic): not bad, should have grilled them, smoke would have helped. The beef dumplings were just okay. The fresh tomato: good match, really good. The green olives: good match with salty olives, complimentary. The Manchego: intriguing, berries in wine made cheese seem more like a dessert, yum and unexpected.

Thoughts: Big like at open. By day two, seemed obvious to me that this wine is too young to drink by itself now. However, it was thrilling with steak and Queso de Cabra. Day three, dry, tacky tannin dried out my tongue, big flavors, robust, ready to drink for me. I do enjoy a grippy wine. Bring it on! This wine is proof that Tempranillo, when properly grown and oaked, can be cellar worthy. I believe that there is at least 10 years cellar life left in this vintage. I have tremendous respect for the efforts at Viña Lanciano and the cellar. The work, and quality shine through this wine.
Highly Recommend.

Country: Spain
Vineyard: Viña Lanciano, altitude 400 meters, 30+ year old vines
Blend: Tempranillo 85%, Graciano 10%, Mazuelo 5% (Carignan)
Closure: Natural Cork
ABV: 13.5%
SRP: $50
Sample provided by winery

7. LAN Xtrème Ecológico Crianza 2015 (Organic)

Made from 100% Certified Organic Tempranillo "Ecological Mantible" plot in the Viña Lanciano Estate. Vineyard size 5 hectares, at an altitude of 400 meters with a descending slope in the East West direction. With sandy soils and abundant boulders. This is the first release to the U.S. market.

Bodegas LAN said, “From the beginning, the philosophy is the extreme care of the raw material. The management of the soil is done by intervines cultivator and manual hoeing. No chemical herbicide is applied. We want living soils.” This has typified the Viña Lanciano.

Color: Ruby.
Nose: Light at open, soft cherry, hint of spice and rose petals. With air opened to cherry, cinnamon, cardamon and orange pith.
Palate: Medium body, very dry, very grippy tannin across entire tongue, dried cherries, graphite, orange pith, vibrant acidity, medium minus finish. Whoo boy, needs fat or should be decanted. Within a few minutes cherry cordial and dark chocolate with a dash of herbs showed. Wants fat.

After one hour: Still very grippy, dry, medium (+) intensity, cherries and graphite, bitter chocolate.

Day two: Medium (+) intensity, bright, smoother, richer, dark chocolate covered cherries, yum, very dry, grippy, felty tannin on tongue and lower gums, cumin, graphite followed by a medium (+) finish. Still wants food, much friendlier for drinking. Okay with queso de cabra (sheep milk), very good with queso Iberico (softer with cow's milk, goat and sheep), good with Manchego (goat's milk).

Day three: Fantastic with baked potato slathered with sauteed mushrooms, onions, butter and pan drippings from steak. Had a salad and hot jalapeno. Ate with no time for tasting notes. Delicious!

LAN Xtrème Ecológico Crianza wonderful pairing!

Pairings: The first day, I grilled steak and shrimp. Yay smoke! The shrimp marinated in pepper flakes, garlic, lemon, evoo and salt. I basted them on the Hibachi with maple syrup: Yum. Exciting flavors, bite of peppers, smokiness and sweet. The steak was simply, steak, salt, pepper: Oh my. It made this wine seem softer and fruitier. Complimentary flavors, smoky background, fat and tannin met and played friendly together. Wonderful bite size meal.

Thoughts: That vineyard, Viña Lanciano, is special. This is a food wine. Pure and simply delicious.

Yes, a tannic wine, which drank very young. You want to pair it with fat. The Queso Iberico was good, as a blend of cow, sheep and goats milk, it paired well. I think it's the cow milk that did the trick (the goat and sheep milk cheeses did not work). The grilled shrimp and steak were so friendly with this wine. Grilled protein delivered, softened, and showcased the hidden flavors, and delivered pure pleasure. On day three, so very pleased how delicious the pairing was with baked potato covered by pan drippings, butter, sauteed mushrooms and onions. Total comfort food.
Strongly Recommend.

Country: Spain
Vineyard: "Ecological Mantible" plot in the Viña Lanciano Estate
Closure: DIAM5
ABV: 14.5%
SRP: $20
Sample provided by winery

Conclusion

These wines inspired my creativity in cooking, and increased my fascination for wines meant for food. The wines of Bodegas LAN, when properly paired with food, can deliver so much sensory pleasure. I crave these wines now that I know how well they can over-deliver. And if you noticed the suggested prices, value, value, value.

As I was once told by a Catalan wine representative, "Drink better wine."

Spanish wines speak to me at the table. They encourage me to think about ingredients for cooking, rice, shrimp, sausage, cheese, kimchi, tomatoes, etc. They speak of contrast and complimentary, of savory, sweet, spicy, umammi, acid, salt, fat, baked, grilled, and roasted. These wines are delicious on their own, but can shine with food.

I encourage to seek out Bodegas LAN. Create your own marvelous meals paired with these wines of Rioja. You can thank me later.

About #WINESTUDIO

#winestudio is an interactive beverage education and brand marketing program organized via social media. Each month we select a different theme and build an online conversation around that topic, creating focused content and media that both participant and brands can apply.

"understanding our world through wine and our part in that world" Beverage Education & Grass Roots Marketing - winestudiotina.weebly.com

Follow the hashtag #winestudio 9pm EDT Tuesdays on Twitter and join the convo!

William Pollard Jr @wild4wawine

Thank you for reading. May the new year bring you happiness and joy and wonderful wine and food pairings. As I tell my guests in my food and wine pairing classes,

“Create your own delicious wine and food pairing experiences for family and friends. Take some of these ideas and wines home and elevate how you eat and drink.”

Salud!

The Best Sci-Fi Series You’re Not Watching. But I Am

2019-11-30T12:07:00.001-08:00

The Ministry of Time/El Ministerio Del Tiempo

History is under threat. Someone is attempting to alter the past. In response, a secret government organization is working to protect the sanctity of time. This group is the Ministry of Time.

Agents of the ministry, are able to travel to different times and places via a deep well of stairs located in Madrid, Spain. From these stairs, innumerable doorways branch off to different periods of the past. Agents are recruited from other time periods, they work diligently to protect the history of Spain. And we get to go along for the thrilling ride.

I’m changing up things today by recommending my favorite Spanish TV series. I found it accidentally, now I'm hooked.

Improving my Spanish language comprehension

Among my self-improvement efforts, there are many, one is to enhance my comprehension and speaking abilities of the Spanish language. With a neglected minor in Spanish, I’m embarrassed to have forgotten so much vocabulary and grammar. A related area of personal improvement, the goal of visiting wine country in Spain to enhance my knowledge of Spanish wines, culture and to experience the sense of place.

The ability to speak Castillano (Spanish spoken in Spain) would make a trip to Spanish wine country even better.

For me, hearing native speakers speak their language improves my language comfort and comprehension. Have to train that ear. Naturally, I began looking for Spanish movies to watch at home. My research on streaming content in Castillano, led me to Netflix. Happily, I found a good selection of movies and TV series from Spain. Thank you Netflix.

A real gem

One of the gems I’ve discovered is a Spanish science fiction TV series filmed in Madrid, “The Ministry of Time/El Ministerio del Tiempo” produced by Onza Partners and Cliffhanger for Televisión Española (RTVE) and streaming in the US on Netflix. All three seasons are available at this posting.

Recently, I was contacted by the series fan club in Spain, and I was encouraged to write about the show. What?

Bodegas LAN organic Tempranillo on #winestudio.

#winestudio

This month, I've been active with #winestudio, an interactive beverage education and brand marketing program organized via social media. Each month they select a different theme and build an online conversation around that topic, creating focused content and media that both participant and brands can apply.

FYI: I've been active on #winestudio for several years. My knowledge of wines outside of Washington state, has been enhanced tremendously because of this program. Quality wines and discussions and many folks I now include as friends. Learn more at: winestudiotina.weebly.com

The November #winestudio discussion has been on the wines of Bodegas LAN from Rioja, Spain. Oh my gosh..such lovely wines. You'll start seeing my posts on Bodegas LAN soon.

Part of participating with #winestudio is sharing tasting notes, creating food pairings, (I also created my first 3D VR 180 videos for this #winestudio) and sharing images and comments about these wines to Instagram and twitter. Of course, I could not help but mention the TV series a few times while discussing Spain. Surprise, someone at the Ministerio fan club (Tiempos de relatos) noticed my positive mentions of the show.

Subsequently, I was asked to review the series - my pleasure. They also shared with me that season four is filming, and will be released next year in Spain. Woohoo! I’m hopeful we’ll get access to season four too.

Whether or not you speak Spanish, I think you’ll enjoy the series premise and stories. The actors are passionate and believable. I’m hooked.

Creators:

Pablo Olivares and Javier Olivares

Cast includes:

Aura Garrido as Amelia Folch

Nacho Fresneda as Alonso de Entrerríos

Rodolfo Sancho as Julián Martínez

Juan Gea Martinez as Ernesto Jiménez

Cayetana Guillén Cuervo as Irene Larra

Francesca Piñón as Angustias

Jaime Blanch as Salvador Martí

Hugo Silva as Pacino

* Official Netflix site.

Another perk, learning about the history and historical characters of Spain.

It was a lot of fun for me to hear “Cervantes” speak old Spanish on an episode focused on his famous book, “Don Quixote.” Some of the subplots explore the temptation to alter ones own timeline. And there’s the difference in gender roles, and belief systems of agents from the past, having to work with officials from the present and the resultant conflicts.

All in Castillano. Fun. And Highly Recommended.

And now, back to evaluating some Spanish wines from Rioja.

Salud! Cheers!

My Favorite Eastern North Carolina Ribs Recipe | Simplified and Paired

2019-09-19T13:18:00.002-07:00

A ginger kick, fewer steps and finished on the grill.
Taste? Delicious!

This summer I've been experimenting with my oven settings and began using a new Hibachi grill. It's been a lot of fun to use my favorite recipes in new ways. It also occurred to me, there must be a way to simplify some of these recipes.

Today, I wanted to share with you an updated version of my go to ribs recipe (this recipe originally appeared on my March 14, 2015 post ). The recipe is based on an Eastern North Carolina ribs recipe, so it is vinegar based.

*Note: In 2013 I was in Raleigh, North Carolina for a media visit with Nomacorc. Of the many takeaways from that visit, I learned how seriously they regard barbecue in North Carolina, east vs. west, vinegar or ketchup, tradition vs. innovation. I went east, with a vinegar sauce based on tradition. Holy Smoke: The Big Book of North Carolina Barbecue is essential reading for anyone interested in the history of barbecue. It is also packed full of wonderful recipes and includes instructions for constructing your own backyard barbecue pit. Love this book.

SIMPLIFIED?

Ginger, I use it every week in my cooking. Sometimes every day. It goes into my fried rice, on my roasted chicken, salads, and today, it's on baby back ribs. Yes, a simpler recipe with a ginger kick. A four hour marinade, three and a half hours cooking, and minimal interaction, so you can get stuff done while the ribs slowly do their thing. And there's still room for you to modify and personalize. Like finishing on the grill.

Ginger, ginger, ginger.

*Note: cooking time. Since I was experimenting, I let the ribs cook in the oven 3.5 hours per recipe. However, I noticed at 3 hours, the ribs smelled strongly in the house. My impulse was to remove them from the oven 30 minutes early. I resisted. And left them in the full 3.5 hours at 300 degrees F. When I removed the cooked ribs from the oven, the meat was nearly falling off the bone...if that's what you want, follow the recipe exactly (perfect for a pulled pork sandwich.) If however, you want a meatier rib, more juicy, less fall apart, then 3 hours at 300 degrees F should deliver (as my impulse suggested.)

Ingredients for the marinade.

RECIPE

Ingredients:

3 Lbs. Baby Back Ribs (2.86 actual)

For the Marinade

1/2 cup apple cider vinegar
1/2 tsp. crushed red pepper flakes
1 tsp. salt
2 Tbs. diced garlic
2"-3" piece ginger, peeled and sliced
4 dashes black pepper

PLUS

2 Tbsp. Brown Sugar (applied just before baking)

1/3 cup baking liquid (either: apple juice, wine, chicken stock, or water)

Directions:

1. Make the marinade by mixing six ingredients in a bowl. Set aside while you,

2. Remove the fine membrane from the bone side of the ribs. The membrane is pale white, and very thin. If you have difficulty, you can skip this step.

Removing membrane from ribs.

3. In a 9 x 13 glass casserole dish, place the ribs bone side up. I split the ribs in half so that they fit the casserole better. Which also helps to finish on the Hibachi grill. Add marinade, coat all sides of the ribs. Cover with plastic wrap. Marinate 4 hours in the refrigerator or overnight.

Ribs covered in the marinade, ready for the refrigerator.

COOK/BAKE

*Note: Remove marinated ribs from refrigerator one hour before baking.

4. Pre-heat oven to 300 degrees F.

5. Brown Sugar: After marinating four hours, remove ribs from fridge. Shake marinade off ribs (leave marinade in the casserole, we will use it to bake), place the ribs on a platter. Then rub ribs with brown sugar on all sides. Set aside.

6. Remove the sliced ginger from the marinade and reserve, place the ribs, meat side up, back in the casserole dish with remainder of marinade. Then place ginger slices on top of the ribs. Add 1/3 cup apple juice (or preferred liquid) into the casserole for baking.

Almost ready for oven, note sliced ginger on top.

7. Cover casserole with foil. Place in preheated oven. Bake at 300 F for 3.5 hours (or only 3 hours for firmer rib meat.) The foil will trap the moisture and gently cook the ribs.

After 3.5 hours (or only 3) remove from oven and let rest. Then you can,

Finishing the baby back ribs on the Hibachi grill.

GRILL/FINISH

I used a Hibachi grill to finish. In the previous recipe, I finished under the broiler. I much prefer grilling on the Hibachi. The cooking surface is modest, so splitting the ribs in half allows more room to work while grilling, and I'm less likely to drop them. Adds a nice char and wonderful smoky notes. Fun too!

8. Fire up the Hibachi while the ribs are resting. I used charcoal and a chimney. Heat up time was only 10-15 minutes with charcoal. Clean and oil the grates before cooking.

*Note: Briquettes will take longer to heat than charcoal. Adjust your timing if you use briquettes.

9. While the coals are heating in the chimney, place the ribs on a clean platter. Then drain the leftover pan drippings from the casserole into a small pot and simmer, reduce the liquid by half. This will be used for basting on the grill. Smelled wonderful, full of savory ginger.

Drain the drippings for the basting sauce.

10. Grill each side of the ribs in 2-3 minute intervals. Baste each side after you flip. Each side will need 2-3 turns. Use your own judgement regarding char and caramelization. It's done when it looks done.

Basting the ribs is fun and full of smoke and fire!

Plated ribs, so tender a knife is not needed.

As I mentioned above, the rib meat was almost falling off the bone. Tender and delicious with a wonderful ginger zing and smoky grilled flavor! This is now my favorite method for cooking baby back ribs. I hope it becomes one of your favorites too. So easy.

Paired the ribs with a gorgeous Oregon, Willamette Valley, Pinot Noir.

OREGON WINE PAIRINGS

These ribs want wine for ultimate enjoyment. I'll share with you notes on the wine I chose, plus additional wine paring recommendations. That vinegar marinade, and smoky grilling, provides this recipe many pairing opportunities.

*Note: If you look at my original recipe and wine pairing, you'll see that I paired that recipe with an Oregon Pinot Noir. Oregon Pinot Noir worked well with this modified recipe too.

1. Rain Dance 2015 Estate Pinot Noir Nicholas Vineyard Willamette Valley

Lovely mouthfeel, soft opening, followed by friendly medium tannin and surprising acid tingles, textured on tongue and roof, flavors of dried cherries and rose petals, earthy edged, dry, with red berries, into the finish there's that earthy edge, with orange peel and chocolate, medium minus finish. Dang...so good. The acid matched the fat and smoke, a compelling contrast of flavors, wine and food. Delicious. Strongly recommended. Even better on days two and three.
ABV: 14.3%
SRP: $30
Winery info: www.raindancevineyards.com

Left Coast Cellars 2018 Estate Rose'

2. Left Coast Cellars 2018 Estate Rose

You'll notice the pale melon color first, no worries, so much going on. Aromas of spicy cinnamon, rose petals, cherry, melon will greet you next. Third, flavors of cinnamon, cherry candy, on this dry wine will surprise, so interesting, crisp, with a touch of creaminess, spicy, peach, cucumber and cinnamon lingered on the finish.Never experienced a rose' like this before. Big like. Would provide a beautiful contrast when pairing with these ribs.
ABV: 13.7%
Pinot Noir 76%, pinot Meunier 24%
SRP: $24
Winery info: www.leftcoastwine.com

SPANISH WINE PAIRINGS

I should not have to mention my fondness for Spanish wines. Unless you don't know me. I'm a HUGE fan of wines from the Iberian peninsula. As I tell many of my guests, "Spanish wines are made for food. They have 2,000 years of practice."

2017 Paniza Syrah

1. Paniza Syrah 2017

Beautiful nose, dark slate, violets, leather, very ripe blueberry, soy sauce and almost coffee. Flavors of dark fruit, soy sauce, savory, dried basil, dried tarragon, lavender, fluid, medium body, with dried blueberries and tar into a medium plus finish. Almost elegant. Enjoyable drinker. Very good.
Ribs should be a good match with this Syrah. The wine showed earthy and floral notes, mushroom, blueberry, violets and lavender. Yum for a wonderful pairing.
ABV: 14.5%
Syrah 100%
SRP: $15
Winery info: www.bodegaspaniza.com/en

2016 Particular Cariñena

2. Particular 2016 Cariñena

Polished wine, dry, focused to front, cherry and tamarind, medium intensity, fine tannin, canned cherry, slate and thin coffee on the medium plus finish. Wants food. And wants these ribs. Drinks like a classic food wine. Made me hungry. Perfect companion for any ribs!
ABV: 14%
Cariñena 100%
Winery info: www.sanvalero.com/en

WASHINGTON WINE PAIRING

This is a powerhouse of a vintage. It took 2-3 days for this wine to open, to the point, where I could enjoy with food. It was worth the wait. Use a big glass for this one.

2015 Delille Cellars Doyenne

1. Delille Cellars 2015 Doyenne

This is a big, robust wine. It took a couple of days for this wine to reach a point where it would pair well with ribs. Day two: Textured, bright, medium plus intensity, focus to front, ripe blueberry, very dry on gums, cherry pie, road tar, medium plus finish. Acid shows, wants acidic food. Day three: Savory and bright nose, bacon, dark fruit, white pepper, violets, medium plus intensity, lovely. Blue fruit, more integrated, medium plus intensity, tar, savory and fruity, dry, fine tannin on tongue and gums, nice grip, balanced and tasty, focus more mid-palate, dried black cherry, and dark creamy chocolate mint on medium plus finish. Rocking on day three. So ready to drink. My speed. Rocked.
This wine benefited from a generous red wine glass. Enjoy with ribs days one and two. Just drink on day three. You're welcome.
ABV: 14.3%,
Syrah 60%, Cabernet Sauvignon 40%
SRP: $45
Winery info: www.delillecellars.com

ARGENTINA WINE PAIRINGS

Organic grapes, food friendly, and I've seen these wines from Argentina for as little as $11. This winery has a re-designed label and is emphasizing best practices in the vineyard. Terrific value in both these red wines.

Santa Julia 2017 Malbec Mendoz, Argentina.

1. Santa Julia 2017 Malbec Mendoza

The nose was fruity, with raspberry, violets, boysenberry and white pepper. Palate with modest body was fruity, dry, juicy, with boysenberry, raspberry, cola, whisper of dark chocolate and orange zest into the medium plus finish. Fun and very drinkable. Should be ready for ribs at open. An enjoyable sipper. Like this wine, friendly drinking, nothing serious here, just a fun drinking Malbec.
ABV: 13.5%
Malbec 100%
SRP: $15
Winery info: www.santajulia.com.ar

Santa Julia 2017 Cabernet Sauvignon

2. Santa Julia 2017 Cabernet Sauvignon Mendoza Argentina

Easy drinking wine, approachable, and dry enough to match these ribs. Hard cherry candy, the one with a string from the Dentist office, black currant, minerality, soft mouth feel, dry, medium plus intensity, dirty violets, gentle tingle on gums, blueberry with road tar, medium plus finish. Like. Enjoyable drinking wine. I will mention that on day four: Yum! Dark fruit, focused, cherry and stems, modest body, light mid-palate, firm tannin on gums, red apple skin, satisfying medium finish. Yum. Drink, drink, drink.

ABV: 13.5%
SRP: $15

Winery info: www.santajulia.com.ar

Enjoy!

- William

Remaining Relevant | A Question of Focus

2019-04-15T15:49:00.000-07:00

Reflecting on why I share stories of wine.

I think of you often. You the reader, you the fan of wine country, the curious, the knowledgeable, the tourist and the local. Especially since I have not posted anything here since November of last year.

So, what's up with me?

Some of you know that I sell wine, and host educational wine tastings at the Walter Clore Wine and Culinary Center (Clore Center) in Prosser, Washington. A big part of the job is sharing my stories and passion for Washington wine, wineries, winemakers and growers. Lately, I can no longer tell the stories of Washington wine, without also sharing the stories on the origin of wine and the history of the grape varieties we now grow in Washington state.

"Place is important. Context is important. Point of origin is important. Wine and food pairings are important. It’s all important."

I like to connect the dots, which the Clore Centers allows me to do. Often, we will taste and compare Washington wines to wines made from the same grape varieties, from the original country of origin. Some of my favorite experiences are seeing how Washington wines are different and yet the same from wines from other parts of the world.

UK Cheese and Washington wine pairing at the Clore Center.

CHEESE PLEASE

At the Clore Center, we are now hosting monthly international cheese tastings paired with Washington wines. The cheese we use are imported from their point of origin (France, Italy, Germany, UK, etc.) paired with our Washington wines. We make an effort to look at what wines they have in those countries, and how cheese is paired with their wine. These sessions are truly educational and delicious. Plus, it's moved me out of my box of the same four cheeses I typically purchase for home. The world of cheese is now expanding for me.

"I've been reflecting. Not writing, or at least, not sharing what I’ve written."

If I have ever poured for you, or you’ve attended one of my tasting sessions, then you have been exposed to my enthusiastic energy. Sometimes, I try to restrain my passion when speaking to guests, but I can’t help myself, the passion for wine takes over. Most of my guests get it. They are similarly passionate, or are becoming so, with gentle encouragement.

With Antoni Roig, Mas LLunes Winery, Catalonia, Spain.

FOCUS AND CONFLICT

My fixation on wine has expanded beyond Washington wine.

It seems not everyone understands.

Some question my current focus on this blog.

Last year, I overheard a few critical comments about my Washington wine blog. Comments from other wine writers. "Why do people have blogs on one subject, but write about other subjects too? I just don't understand the lack of focus."

Thanks for pointing this out. I've struggled with this for eight years. You care, should I?

I've also been reminded about potential conflicts of interest. I write about wine and work in the wine industry. Most wine writers do not work in the industry, unless they work for a winery and then write for that winery exclusively or they have an actual, physical wine magazine.

This I am also aware of.

I have always tried to be careful about wine samples, winery visits, winemaker interactions and how I review wine. I do not try to ingratiate myself, nor do I play favorites. Perhaps, I’ve become a bit too self conscious. I almost never visit wineries, unless invited.

With my friend @sacreddrop Penticton, BC.

Media visit at R.Stuart Winery, McMinville, Oregon.

RELEVANCE

Along this theme of what I write about, and what is appropriate for me to write about, it was brought to my attention this year, from a wine region I was planning on visiting, “Why does he want to come here? And what value does he bring by visiting our winery?” This was the first push back I’ve received from the wine industry since I began writing about wine on this blog, twelve years ago.

So, I've been reflecting.

Not writing, or at least, not sharing what I’ve written.

I'm different.

This difference was pointed out to me a month ago in Arizona. It was a social occasion, spirits and wine were available, when I asked a guy with a glass of red wine, “What wine are you drinking?” the response was a dismissal, “William, I’m not like you.” And then he walked away. That had never happened to me before. I was considered irrelevant.

RE-NAME THE BLOG

I have considered a quick and easy way to make my wine blog more generic. Simply rename it. Remove the word “Washington” and done. I’m feet dragging reluctant to do this. People know me as @wild4wawine and my twitter and Instagram accounts are too heavily invested, years invested, for me to start over with new accounts and new profiles. I don’t want to go there.

CREATE A NEW BLOG

The other obvious change, would be to start a new blog, with a broader wine focus. I’ve done this. Some of you know of the New Zealand wine blog my friend Julie Crompe and I started in 2012. Focused, wines of New Zealand only. But samples dried up, and the blog died a slow quiet death.

Other wine blogs I've tried to start also ran out of steam.

My newest effort to start a more widely appealing wine blog, focused on "wine," is still in motion. I thought hard about my current interest in wine, and what I try to communicate with guests at work, the wine writers I know and those I interact with, and I came back to a theme I often mention to visitors of wine country. I named the new blog “The Context of Wine.”

Again, I point out, that I am heavily invested in @wild4wawine, 9 years on twitter and almost 3 years on Instagram. Which makes it difficult for me to embrace the newest blog with only 4 posts written and Instagram @contextofwine with zero posts.

Starting over is not easy. And I’m a team of one.

CHANGES ON THE HOME FRONT

Another issue for me, I may be moving.

I may be leaving Washington state.

If I leave Washington, I will obviously lose my local connection to Washington wines, wineries, vineyards and all the winemaker interactions I enjoy today, living and working in Washington wine country. Maybe that would force me to shift gears, and blogs. Perhaps, www.contextofwine.com will become my new voice. If I move.

Meeting Gary Vaynurchuk in 2008.

With Assistant winemaker Francesco Baravalle, 2011 Charlottesville, Virginia.

With @winefolly Woodinville, WA.

PERSPECTIVE AND FINGER POINTING

Eight years ago, I wrote about interviewing for a job at a wine cork company. The owner of the business accused me of being a “romantic” he did not give a crap about the wine, the history of the winery, or winemaker. He just wanted to sell as much cork as possible, and make money. Which I understand. And it was the reason I was never offered the job. Because, I am a romantic.

“I choose to write about my strong affections for wine and the ardent and passionate winemakers I meet. So, I may have a quixotic bent, but then I am, "Wild 4 Washington Wine".” A Romantic Indictment, February 2011.

With Alan Wright, owner Zephyr Conferences 2010.

If anyone is responsible for my quixotic bent, and passion for the world of wine, I point the finger squarely at Zephyr Conferences, and their Wine Bloggers Conference (renamed Wine Media Conference as of December 2018). They opened the doors in 2010, and showed me the international landscape of wine. And I became enchanted by what I saw, heard, tasted. I realized, I wanted to experience and learn more about the world of wine. I still do. Thank you Alan and Reno.

A FEW CHANGES

So, all this noise in my brain has prompted me to make a few changes to this blog.

My blog header now reads, “Writing about a world of wine, not just Washington state.”
My "Wine 101 page" has more content related to not Washington wine.
And, I want to try to keep connecting the dots when I discuss/review wines not from Washington state. I'm thinking a carefully worded comment on each post, about how the wine is like or is not like, an equivalent from Washington.

More work, yes. Perhaps it’s needed work.

International tourism group visiting the Clore Center, February 2019.

IT'S ALL IMPORTANT

Weekly, I meet guests from all over the United States and the world. Visitors to Washington wine country are curious and thirsty to engage. My greatest pleasure is encouraging them to explore and discover new to them wines. And I send them to wineries, not just Washington wineries. If I know of wines and wineries, and they are going that way, then I mention those wines and wineries. My enthusiasm is not limited to Washington.

Note: I have a soft spot for Lodi, California wines and wineries. Especially after a five day media visit to Lodi in 2016. A new post on Lodi wines is coming soon.

While the world of wine is large, I mean, there is literally a world of wine to experience, I find the wine community to be embracing and well connected with each other. When I interact with Washington, California, Virginia, New York, French, Spanish, Italian, etc. wineries and wine writers, I see many of the same people and quite a few friends.

We ALL seem to be passionate romantics. Yes, we are focused on our local and regional wines, as we should be, it’s where we live and work. But, we are also excited, enthusiastic and passionate about wines from elsewhere. We all want to visit and experience wines of those other places.

Snooth.com media visit to Lodi, California.

2019 Lodi wine tasting, post soon.

Today, I find I cannot write about only Washington wine. And when I write about wine, I want to connect those dots. Where does the grape variety originate? What styles of wine are made at the original point of origin? How does the wine I’m reviewing compare? And what kind of food does it pair with? What kind of food do they eat with this style of wine at the country of origin? How are we the same and how are we different? And what special stories can I share?

Place is important.

Context is important.

Point of origin is important.

Wine and food pairings are important.

It’s all important.

And it's not all about Washington wine.

Vineyards at J. Bookwalter Winery, Richland, Washington.

MY POINT OF ORIGIN

Ultimately, I remain Wild 4 Washington Wine.

It’s where I live, where I was born and where I learned to enjoy and understand wine. It’s MY point of origin. It’s where I developed my palate.

I remain fascinated by wine. And I want to know more, experience more and share what I learn, here, on this wine blog I started in December 2006, when I was working for a Washington winery.

Come visit Washington wine country. See how we are making wine grape varieties our own, in a style similar, but different from their countries of origin. And then explore those varieties from other wine regions in the United States. See how they are making wines in their own styles. And then seek out wines from the varieties point of origin.

One of the frequent messages I share with guests who love Washington Riesling, is for them to drink German Riesling. I want them to taste how our Washington Rieslings compare. How we’re the same and how we’re different. It’s about context again. And I also want them to explore Riesling from Finger Lakes, NY, from Australia, and also New Zealand. I want them to embrace the variety, and understand how we are the same and different. Not good vs. bad. Rather, different vs. different.

Remain curious and passionate, don’t limit yourself. I haven’t. And I'm pretty sure I'm not changing the name of this blog anytime soon.

Maybe now I can start writing again.

Cheers!

Northwest Wine Industry | The Next Phase | The Visionaries

2018-11-29T19:42:00.003-08:00

"How are you going to standout? You must have a distinctive terroir. That's the story, it's about the place. It's not the producer." Steve Robertson, SJR Vineyards

Steve Robertson, SJR Vineyards, at Force Majeure construction site.

The Vision for the Future of Northwest Wines

Last month I attended the 2018 Wine Bloggers Conference in Walla Walla, Washington. Wines were impressive as expected, and I was introduced to many talented winemakers. What I did not expect, was to have a new jolt of excitement for and about the future of Northwest wines. There are some cool things percolating inside of the Walla Walla Valley AVA.

Mentally, my thinking towards Washington wine is merging with thinking about Oregon wine. We share three AVA’s (Columbia Gorge, Columbia Valley and Walla Walla Valley), numerous vineyards, the Columbia River and many talented and passionate growers and makers. Last month, this view was re-enforced by Steve Robertson of SJR Vineyards and backed up by the team at Force Majeure Vineyards. They spoke of coming changes, challenges and a shared vision for Northwest wine. And a legacy for the future.

Steve Robertson, SJR Vineyards, discussing the future of Northwest wine country.

Steve Robertson of SJR Vineyards shared a great deal. What stuck out in my memory, was that he said, "I can't afford Napa. I can afford Walla Walla Valley." and "At 66 years old, this new project is not for me, I'm too old. It's a legacy I'm leaving for my daughter." Yes, instant like.

Paul McBride, 2011 Revelry on Red Mountain.

I've been a fan of Force Majeure wines since I first met owner Paul McBride at the 2011 Revelry on Red Mountain. This was before he was Force Majeure, originally the brand was named Grand Reve Vintners. I was impressed at first taste of Grand Reve Vintners. Force Majeure is even better.

"Force Majeure" "Unstoppable Force"

Today, Force Majeure is recognized as an ultra-premium winery located in Washington State. They specialize in estate-grown, single-vineyard Bordeaux and Rhône-inspired wines. Force Majeure winemaker, Todd Alexander, is former winemaker for Napa's Bryant Family Vineyard.

Force Majeure wines at a recent wine tasting.

Next year, Force Majeure Vineyards will be breaking ground on one of the most exciting sites in the Northwest. It's called North Forks. I'm eager to share what I learned. And why I'm so excited about this site and a shared Northwest wine country.

(left to right) Steve Robertson, Paul McBride, Todd Alexander and Kevin Pogue.

Let's put winery growth in the Northwest in perspective.

When I have discussions with guests visiting Washington wine country, one of the points I like to deliver is that, "These are early days." The Washington wine industry is only just four decades old. And if I'm honest with myself, entered the world psyche barely a decade ago. Early days, with tremendous unrealized potential.

Growth has increased dramatically over the last decade. When you combine the number of Oregon wineries, with the number of Washington wineries, they equal almost half the number of California wineries. California has 3,674 wineries. Washington state has almost 1,000 wineries, and Oregon is not far behind. The Northwest wine region is growing quickly. Consequently, there's more and more competition. Washington state alone is adding 40+ wineries per year.

Force Majeure makes ultra-premium wines.

How do you stand out? Terroir!

Force Majeur owners are inspired by Hermitage and Côte-Rôtie, their goal is to create single vineyard wines, at the highest level of integrity to expressing vineyard site. No matter how difficult the terrain. This is a fairly new concept for the Northwest. We've had it rather easy.

Note: Washington wine grape growing comes out of a commercial farming approach: easy to farm vineyards, flat terrain, mechanized farming mentality.

While touring the Walla Walla Valley AVA with Force Majeure Vineyards, I began to realize they were taking the road less traveled. They are growing wine grapes in some of the most difficult terrain on Red Mountain and The Rocks District. They are obsessed with terroir. They are passionate about place. They are making truly stunning wines. And their obsession is not abated. They are taking things up a notch.

Rendering of Force Majeur winery and tasting room. To open in 2019.

With a new winery under construction in the Walla Walla Valley (on the Oregon side), established vineyards in the Red Mountain AVA and their vineyard in the Rocks District, Force Majeure is soon to break ground on a new vineyard site in the hills of North Forks, east of Milton-Freewater, Oregon. This new vineyard site will be part of their triumvirate of terroir.

Force Majeure Vineyards: Red Mountain, Rocks District, North Forks

Force Majeure Red Mountain AVA Vineyard

Their estate Red Mountain vineyard site is 40 acres, with 23 acres planted to vine. This is a unique site for Red Mountain, soil tests identified nine distinct soil types. From deep sandy, chalky calcium carbonate, limestone, rocky basalt and some volcanic ash and clay. With a 35% slope at this site, all work must be done by hand. Not easy, not mechanized. At around 3,200 Heat Units, think Southern Rhone. A unique site for Washington.

One of the reasons this vineyard is so interesting to to me, is that it is on the steep section of the Red Mountain AVA, on a SW facing slope. No mechanical harvesting here. This is an ideal location for Rhone varieties: Syrah, Mourvedre and Grenache are planted. Think GSM.

They do have a limited production of Viognier from this site, at only 70 cases. The Viognier is used to some extent for a co-fermented Syrah. Because this location has such a steep hillside, the Syrah vines are Goblet trained (trained up a stick). The Force Majeure Goblet trained Syrah is the first planted this way in Washington. A high density planting at 3x4 spacing.

And they have bush vine Grenache too. Vines are grown closer to the ground. Tough work, because you have to bend over to manage and harvest this Grenache. Who does that? Force Majeure.

Their Mourvedre is planted in a similar method to Goblet, it's a head-trained Mourvedre. This variety needs a lot of heat, planting this way keeps the radiant heat close to the ground for ripening. I was told that, "The fruit zone is kept close to the ground this way."

FYI: Planted in 2007, the first crop of Mourvedre was stolen. It was professionally picked at 1/2 acre of 3rd leaf Mourvedre. Additional bummer, it was not fully ripe. It was picked a week too early. This especially pissed off the vineyard manager.

Cobblestones of the Rocks District AVA. Photo courtesy www.therocksdistrict.com/terroir

Rocks District AVA Vineyards

Force Majeure is constructing their new production winery and tasting room in The Rocks District. A small Rocks District AVA vineyard was included with the purchase of this site.

The Rocks District AVA is a Sub-AVA of the Walla Walla Valley AVA. Since it is on the Oregon side of the Walla Walla Valley AVA, only Oregon wineries, by law, are allowed to put on the front label of wine bottles, "The Rocks District AVA." Washington wineries using fruit from the Rocks District, are only allowed to put on their front labels, "Walla Walla Valley AVA." Though they are free to be creative on the back label.

Located in the outskirts of the formerly sleepy town of Milton-Freewater, Oregon, The Rocks District AVA is the second smallest AVA in Oregon, and smaller than any in Washington state. This place is distinctive to an extreme. Some have said that it is the most distinctive in the USA, and possibly the world. It's all about the place. And very limited availability, think Cayuse Vineyards. This region is just waking up to their potential as a significant player in the wine world.

"The boundaries of the Rocks District of Milton-Freewater are based on the geographical distribution of soils of the Freewater series, which are derived from the cobblestone-rich gravels deposited by the Walla Walla River. The cobblestones consist entirely of basalt, a dark-colored volcanic rock (that was) derived by erosion of the Blue Mountains."

The Rocks District AVA is only 3,750 acres in area, and so far, only 10% planted (338 acres today). Established in 2015, the AVA will have 500 acres planted within 3 years. I learned that more vineyards are going to be planted by California wineries, including Duckhorn Vineyards, and a Spanish winery will also be planting vineyards, Bodegas Valdemar from Rioja (the first international player). They are now on the world's radar.

This area is only beginning to see change, a lot more change is coming to the Milton-Freewater area. As I stated above, these are early days. Now is the time to invest. Interest is being driven by excitement over the quality of the Rocks District AVA. The wine world has noticed. So has Force Majeure.

Geologist Kevin Pogue talks about North Forks site.

North Forks Vineyard Site - Triumvirate of Terroir

The potential of North Forks was first recognized by Geologist Kevin Pogue.

Force Majeure believes in superior quality. They seek that quality among the best, and most challenging sites in Washington and Oregon. It should be no surprise they are going even further in that pursuit of quality. North Forks is the third special place in their triumvirate of terroir.

Last month, Force Majeure showed me the location for their next vineyards. Located east of Milton-Freewater, Oregon, I believe this will be the start of a new phase for the Northwest wine industry. I instantly thought of Priorat, and their rugged, steep vineyards. My heart soared at the rugged beauty of this location. What I wrote two years ago about Priorat, I believe will apply here too.

"I often say that the more the vines struggle the better the fruit. In Priorat I believe the same can be said for the people. Truly humbling physical effort is needed to tend these vineyards on slopes steeper than I could manage." Culture of Catalunya, July 2016

View from North Forks site, looking SW towards Milton-Freewater, Oregon.

About North Forks

This place is different. Historically, Washington and Oregon wine growers have had it relatively easy. Many of the regions vineyards are planted on flat to gently sloped sites. Mechanical harvesting is common. There has been little need to plant on more rugged terrain. North Forks is rugged. All the vineyard work and harvest, will be by hand.

Deer, elk and a wolf pack are part of North Forks charm.

Force Majeures new vineyard site at North Forks, sits at an elevation of 2,000 ft. It's a cooler site than the lower valley. They compare the location with the Northern Rhone region of France. Heat Units are around 2,600 - 2,800 degrees. Not as hot in summer as Red Mountain. But a longer, more temperate growing location. The lower valley will freeze before this site does. Annual rainfall is about 25 inches, the owners think they may be able to dry farm some years. Irrigation water is available, and will be needed, because it is going to help establish the young vines. Planting should begin in spring 2019.

Wild rose bush at North Forks, an indicator for dry farming.

Soils here have more clay and higher PH than Red Mountain. Vineyards will not be planted in squares, vineyards will be a series of Arcs and Curves, based on soil types. A great deal of planning has gone on here. After their site analysis, they have mapped out 26 Micro Blocks, to 23 acres. Plantings will include different trellising methods, and clones. The goal is maximizing potential. It is expected that North Forks will go toe to toe with the best wines of the world. The owners excitement about the potential for North Forks certainly affected me. I now share a bit of that vision and excitement.

About half of the Force Majeure North Forks site will be developed to vineyards. The remainder will be hiking and walking trails and parks.

Force Majeur winemaker, Todd Alexander, at North Forks site.

Todd Alexander, Force Majeure winemaker since 2014, came to the Northwest from Napa. Todd left Napa because he's excited about the unrealized potential in the Northwest. Todd will be ready to craft even more distinctive wines next year in the new Force Majeure production facility. This new production winery is being built just outside of Milton-Freewater, Oregon, in the Rocks District. Construction on the 12,000 square foot winery will be completed in 2019. Capacity will be up to 5,000 annual case production. I've sampled wines made by Todd, they are pure quality.

Kevin Pogue (left) and Todd Alexander (right) at North Forks site.

Facts Geologist Kevin Pogue Wants you to Know:

Washington wine country is not High-Desert.
Elevation in Prosser is 700 ft. in Pasco it is 300 ft. We are Low-Desert because of the weight of all the basalt deposited 10 million years ago. Where I live in SE Washington, the basalt is three miles thick. That weight has flattened the Columbia Basin Plateau.
Lava/Basalt - Has nothing to do with the Cascade volcanoes.
It has to do with the caldera under Yellowstone. 10 million years ago, that caldera was under Washington and Oregon. It spewed magma for several million years. Hence, the reason there is so much basalt in Eastern Washington and Eastern Oregon.
Our powdery soil is not volcanic ash.
Our powdery soil is glacial derived silt from the Missoula floods of 12,000 years ago. We lost our native soils within the Missoula flood plain. They were flushed into the ocean and into Oregon wine country below Portland, Oregon.
96% of the boundary of the Rocks District AVA is predicated on a single soil series.
Terroir is homogeneous. It is the most distinctive AVA in the USA based on this single soil type.

Force Majuere owner Paul McBride hosts a wine tasting.

Wine bloggers learning about delicious Force Majeure wines.

Final Words

FORCE MAJEURE
INFO@FM-WINE.COM
541-833-3051

Force Majeure is going to stand out even more than they already do. Today, they are well known for making impressive red wines. I've been a fan since 2011. They will survive and thrive in an increasingly competitive environment, because of quality and the terroir of their estate vineyards. And they are intentionally leaving a legacy for their children.

The Northwest already recognizes that Red Mountain and The Rocks District are special places. The rest of the world is finally catching on. Add to that the new North Forks site, and I'm even more excited about the future of Northwest wine.

Northwest wine country is already a region of realized quality. Yet, it is full of potential expression, at a level the world will covet, of that relished taste of place. And in about ten years, some of us will be able to evaluate that new North Forks terroir. After the vineyards are established, mature and North Forks wine is finally in the bottle. I look forward to the realization of that next, tremendous phase.

Maybe I should rename this blog, Wild 4 Northwest Wine?

Cheers to Northwest wine!

Answer: Sweet Bordeaux | Question: Which French Wine Pairs with Salty, Savory and Heat?

2018-11-19T01:03:00.001-08:00

Category: Delicious Wine and Food Pairings

Since last year, I have found myself drinking more sweet white wines. And not with or as dessert. I've become quite fond of pairing sweet and medium sweet white wines with lunch and dinner.

Not any sweet wine will do. You need a quality wine with complexity, sugar yes, but the wine also needs balanced acidity to match with the food. And the wine must be tasty too. I'm referring to the sweet white wines of Bordeaux, France.

Sweet Bordeaux wines deepen in color with age.

Sweet Bordeaux white wines are made with a combination of Sémillon, Sauvignon Blanc, and Muscadelle grapes.These wines are quite sweet, with balanced acidity, so many of these wines can be long lived in the wine cellar, even decades. As these wines age, you will notice that their color deepens to a beautiful deep gold. Even though these are age worthy wines, they can be quite approachable and food friendly when young. Yes they can.

Tasting and pairing through eight sweet Bourdeaux wines.

Today, I will share with you my thoughts on eight different sweet white Bordeaux wines. Vintages range from a 2016 Grand Vin de Bordeaux to a 2006 Sauternes. Each wine will also be paired with salty, savory and spicy food. I will point out which wines paired well with which type of food and which did not. This was a satisfying experience. If you are looking for that perfect wine for your holiday meals, then I have many golden recommendations for you.

These wines were tasted in the context of a virtual wine tasting courtesy snooth.com we used #GoGoldenBordeaux for our social media communications.

- William

Why Salty, Savory and Heat?

Salty:

The contrast of salty and sweet enhances the flavor of the food. If you have ever salted melon, then you know that the salt makes the melon even tastier. It brings out and enhances the flavor of the sweet fruit. It also works this way with Sweet Bordeaux wines.

Savory:

When you match savory and salty foods with sweet Bordeaux wines, you are elevating the wine and food pairing experience. Yes, the food is tasty, yes the wine is tasty, but together they may become even better. An "elevated" pairing is when the wine and food both taste better together.

Heat:

Sweet and heat just go together. There's a dazzling way that heat is subdued by sweet Bordeaux wines. Have you ever had fresh mango dusted with chili powder and salt? Or how about hot chocolate with chili powder? Yum and yum!

Map: 10 Appellations for Sauternes and Sweet Bordeaux.

What is Sweet Bordeaux?

Bordeaux is a vast area and has many appellations, referred to as an AOC. Sweet Bordeaux wines have been affected by Noble Rot, the wines which originate from a specific region or area in Bordeaux, other than the Sauternes AOC (AOC Cadillac, AOC Loupiac, AOC Sainte Croix Du Mont, etc.) must meet strict production norms, and are officially recognized only after tasting and analysis.

"'Noble Rot' is associated with a process that happens to grapes creating a distinctive, concentrated, exotic, honey flavored wine with a crisp, acidic finish. Through the magic of nature, this royal rot is what we have to thank for Bordeaux’s signature sweet white wines, most often referred to as Sauternes." - Bordeaux Magazine, August 2016

The many golden shades of Sweet Bordeaux.

The Wines, Tasting Notes and Food Pairings

Note: Wines are listed in the order in which we tasted during the virtual wine tasting.

Note: Wines marked with an asterisk "*" were my favorites of this tasting.

Chateau Manos Cadillac 2016 Grand Vin de Bordeaux - Strongly Recommended.

1. Chateau Manos Cadillac 2016 Grand Vin de Bordeaux - Strongly Recommended

Located in the commune of Haux, on top of a round hill, Château Manos is a neighbour of Château Lamothe, which took over management starting in 1991. The Néel-Chombart family is in charge of viticulture, wine making, and sales of this wine, which takes advantage of the fame of its older brother, Sauternes. www.chateau-lamothe.com

Nose: Honey comb, lemon, reminds me of a hot toddy, alfalfa blossom, dusty, toast, medium plus intensity.

Palate: Medium plus body, honey comb, lemon, lightly nutty, medium plus intensity, creamy on tongue, balanced acidity with sweetness on medium plus finish. Like. Not overly sweet, balanced, honeyed with a buoyant freshness, and a really nice finish.

Day 3: Apricot preserve dominates with a lovely focused sweet honeycomb flavor, touch of crème brule, not heavy, fresh, medium weight, light toasty nuttiness and cotton candy with a lovely lingering finish. Very drinkable, but wants food for me.

Shredded chicken enchiladas enjoyed with 2016 Chateau Manos.

Pairings:

Fried Chicken: No, wine too sweet, did not match.
Coleslaw: Yes, flavors work, texture works too. Spicy cabbage matched sweet well. Like.
Calabrese Spicy Salami: Yes, savory, spicy a good match to the wine. Good contrast, complimentary. Like.
Sweet Potato Crackers: Not bad.
3 Seed Beet Crackers: Nice contrast, like a lot.
Chicken Chips Jalapeno: Yes, yes, yes! Heat, salt, heat, savory. Yum.
Shredded Chicken Enchiladas: Added jalapeno hot pepper to my enchiladas, that bite of heat matched well with this wine.

Thoughts: This wine was meant for hot and spicy foods. It also matched the creaminess of the slaw, and was quite good with the savory beet crackers. The wine I had leftover, I eventually paired with shredded chicken enchiladas I made at home. The jalapeno hot pepper, savory cheeses, spicy enchilada sauce, all made for a good pairing with the Chateau Manos. This wine wants that spice and heat.
Strongly Recommended.

Country: France
Region: Bordeaux, AOC Cadillac
Blend: 95% Semillon, 2.5% Sauvignon Blanc, 2.5% Muscadelle
ABV: 13.5%
Closure: Agglomerated cork
Sample provided by snooth.com

Château Loupiac-Gaudiet 2016 - Strongly Recommended.

2. Château Loupiac-Gaudiet 2016 - Strongly Recommended

At Château Loupiac-Gaudiet we build all our wines around the alchemy between fruit, sugar and acidity which allows each vintage to be able to reveal at is best all the freshness and the aromatic power. This traditional “savoir faire” associate to moderns technical manners of production, allows us to obtain an easy to drink and easy to pair wine for all year long. Owner: Daniel Sanfourche.

Nose: Floral, mineral, medium plus intensity, peeled ripe peach, honey, ripe citrus.

Palate: Full bodied, creamy quality, orange marmalade, yum, brioche, medium plus intensity, sweet, honeyed tangerine on the medium plus finish. Very good at open.

Day Two: Sweet, apricot juice, ripe peach, did not feel heavy, balanced acidity with the sweetness. Quite enjoyable. Ready to pair with anything wanting apricot or peach.

Pairing choices, fried pork chop, sauteed shrimp, cheeses.

Pairings:

Pork Chop: Yes, works well.
Shrimp: Yum, yum.
Cheese Comte: Just okay.
Cheese Triple Cream Mushroom: Yum, good match.

Thoughts: A young vintage, which is ready for food and drinking. The salty fried pork chops were a good match with this wine. And the shrimp, also a good match (the shrimp were sauteed in EVO, ginger, chopped garlic, red pepper flakes, and salt.) It also matched wonderfully with a creamy and savory cheese. Think Cheese Fondue! Pair with foods you would cook with apple, peach or apricot.
Strongly Recommended: For pork chops, spicy shrimp, cheese Fondue and BLT.

Country: France
Region: Bordeaux, AOC Loupiac
Average vine age 45 years
Blend: 90% Semillon, 10% Sauvignon Blanc
ABV: 13%
Closure: Natural Cork
SRP: $17
Sample provided by snooth.com

Chateau la Rame Sainte Croix du Mont 2015 - Highly Recommended, especially with hot sauce.

*3. Chateau la Rame Sainte Croix du Mont 2015 - Highly Recommended

Situated 40 kilometers southeast of the city of Bordeaux, Chateau La Rame is among the oldest and most renowned properties in the Sainte Croix du Mont appellation. The house and chai sit on a hill overlooking the Garonne River.

Nose: Minerality, honeycomb, deep orange marmalade, lifted aroma of floral perfume,

Palate: Apricot, pineapple and peach, juicy, focused to front, easy sipping at open, creamy, nice balance, medium plus intensity, tasty lingering finish. A lip smacker.

Day three: Medium intensity on the nose, perfumed, star anise, touch of clove, poached pear. Like. Medium plus body, sweet in a wonderful way, poached pear with clove, honey, deep focus to front, yum, captivating, long finish. MY SPEED. Tastes like the holidays.

Pairings:

The nose...showed intense and distracted from the food. Need more intense food.
Also – wonderful palate cooler after too intense food, helped with tingle from hot sauce.
Fried Chicken: Works, but needs hot sauce, that helped. A bit heavy for food, but worked.
Coleslaw: Works, but a bit heavy for food.
Calabrese Spicy Salami: Oh hell yes, rocked this pairing!
*Sweet Potato Crackers: Good palate cleanser, all about the lovely wine, and broke up the heat from those hot crackers. So a big like!
3 Seed Beet Crackers: Shows off the sweet wine, nice background munchie.
Chicken Chips Jalapeno: Salty + Hot. Yummy with wine, all about the wine, with background heat.

Sweet Potato cracker, 3 Beet cracker, Jalapeno Chicken Chips.

Thoughts: This wine is far more intense and heavy than the previous wines. Therefore, it needs more intense foods and seasoning. If you want to go large, feel free to amp up the spice and heat with the 2015 Chateau la Rame Sainte Croix du Mont. I had to add hot sauce to the chicken to match the intensity of the wine, which I typically do anyway. Pair with your favorite spicy cuisine, think barbecue, robust, spicy Italian cuisine, hot wings and Cajun cooking. Yeah mama! Also, use after heavy, spicy meals to cool down and refresh. Complex wine, which makes for a satisfying evening sipper. For me, this wine has it all. Bravo!
Highly Recommended.

Country: France
Region: Bordeaux, AOC Sainte Croix Du Mont (highest AOC in region)
Blend: 100% Semillon, 70% stainless, 30% oak
ABV: 13%
RS: 13.2%
Closure: 2+1
SRP: $22/375 ml and $32/750 ml
Sample provided by snooth.com

Château du Cros Loupiac 2014 - Strongly Recommended + lovely patio sipper.

4. Château du Cros Loupiac 2014 - Strongly Recommended

In 1322, Bernard de Segur obtained permission from King Edward II to fortify the Castle by surrounding it with a limestone wall. Located on the heights of Loupiac, overlooking the Garonne valley, the castle became a strategic stronghold, and took the name Chateau du Cros. Today, this estate belongs to the Boyer family, under the leadership of Catherine Boyer. Christophe Blanchet is vineyard manager and Henry Boyer, her brother, is the oenologist. www.chateauducros.com

Nose: Intense nose, minerality, with honey and mushroom.

Palate: Apricot, honey, sweet, touch of mushroom, tingle of acid in back, long finish. Like.

Day Three: Intense sweet minerality on the nose. Rich, deep flavors, concentrated honey blended with ripe apricot and ripe peach, citrus, lemon and grapefruit, juicy, focus to middle, heavier than the 2016 Chateau Manos, hint of savory on the long delicious finish. Damn fine patio sipper on a windy November afternoon. Big like.

Pairings:

Fried Chicken: No, wine too heavy and unctuous.
Coleslaw: Yes, creamy, sweet slaw matched well.
Calabrese Spicy Salami: Yes, good match.
Sweet Potato Crackers: Okay, not special, fine.
3 Seed Beet Crackers: Nice, have to try real beets. Friendly.
Chicken Chips Jalapeno: Heat sneaks up, tasty pairing. Yum.
Patio Sipper: Yes! This wine was lovely on a windy day. Big like.

Lovely patio sipper, the 2014 Chateau du Cros.

Thoughts: Good match to hot and spicy. I was intrigued by the beet crackers, I would like to try pairing with cooked beets, Borscht or a beet salad. Cellar for 10 – 15 years. Also wonderful without food as a patio sipper.
Strongly Recommended.

Country: France
Region: Bordeaux, AOC Loupiac
Blend: Semillon 90%, Sauvignon Blanc 5%, Muscadelle 5%
12 months in French oak barrels (1/3 new barrels)
ABV: 13%
Closure: Natural Cork
Sample provided by snooth.com

Chateau Dauphine Rondillon Loupiac 2011 - Highly Recommended.

5. Chateau Dauphine Rondillon Loupiac 2011 - Highly Recommended

Château Dauphiné-Rondillon has been owned by the same family for eight generations. The exceptional location of the vineyard (on the top of the “Rondillon” hill) allows the production of a fine and elegant noble late harvest wine. In 1927, Château Dauphiné-Rondillon was one of the first châteaux to commercialize their wine in bottles instead of in barrels and are appreciated as much as the most prestigious Sauternes.

Note: 2011 and 2007 were fantastic vintages. Shows in this wine.

Nose: Layered, intense, apricot preserve, honey comb with sesame seed, orange blossom.

Palate: Medium intensity, viscous, focused, delicate apricot preserve, sweet, lightly toasted nuts, minerality, gentle tingle of acid, textured, with dried mango, juicy peach, grapefruit, lemon and orange marmalade on the long finish. Like.

Day Three: Medium minus intensity on the nose, toasty, earthy mushroom, sweet perfume. Good weight, medium plus body, nougat, almond liqueur, focus to front, yum, tootsie roll on the lingering finish. MY SPEED. Enjoyed this wine. First bottle to empty too.

Pairings:

Fried Chicken: Yes, works well, wine is focused and matches savory chicken.
Coleslaw: Yes, good match.
Calabrese Spicy Salami: Oh yes, yum, good match.
Sweet Potato Crackers: Rather plain, wants cheese or toppings, good base, not bad with wine, just okay.
3 Seed Beet Crackers: Yes, good match. Friendly.
Chicken Chips Jalapeno: Heat and salt match fairly well, not as well as other wines, more delicate, crackers too intense for this wine. Nose dripping.

Thoughts: Wonderful food wine. Matched the savory fried chicken, creamy coleslaw, and the spicy salami. And it was DELICIOUS all on its own. I think you don't want to go too hot with seasoning, just subtle heat for this wine. Let it show off and compliment your savory or spicy meals. Think chicken, pork, creamy cheese, and other savory dishes. Spicy Italian dishes would be good matches too. Also perfect after dinner too. Really enjoyed this wine.
Highly Recommended.

Country: France
Region: Bourdeaux, AOC Loupiac
Blend: Semillon 80%, Sauvignon Blanc 20%
ABV: 13.5%
Closure: Natural Cork
Sample provided by snooth.com

Characteristics of Sauternes include the balance of sweetness with the freshness of acidity. Typical flavors include: apricots, honey, dried pineapple, and peaches with a nutty note and extended finish. Sauternes are some of the longest-lived wines, with premium examples having the potential to age many decades.

Chateau Lapinesse Bordeaux Sauternes 2016 - Recommended.

6. Chateau Lapinesse Bordeaux Sauternes 2016 - Recommended.

The Pinesse was nothing more than a small piece of land, so-called "La Pièce" before the plantation of the Landes Forest. Initiated by Napolean III in the middle of the 19th century, it is today the largest artificial forest in Western Europe. Most of the vineyards of Château Lapinesse, are located in Barsac whose terroir offers minerality and acidity. This wine is from a small, family owned producer. www.vignobles-siozard.com

Nose: Citrus, toasty honey, orange blossom, medium intensity.

Palate: Creamy, medium plus body, vanilla taffy with orange, sweet, with an herbal note I like, chamomile tea, tingle on tongue on the long finish. Not overly complex, but tasty and easy to drink. Yum.

Day Two: Lost bottle. Fell and broke. :(

Pairings:

Cheese Comte: Yes! A wave of delicate sweetness washed across the cheese. Yum.
Cheese Triple Cream Mushroom: No. Mushroom added a bitter note I did not like.
Pork Chop: No. Did not work, brought an unpleasant bitter edge.
Shrimp: Yes! Complimentary flavors. The pepper flakes and sweet wine tie together beautifully. Brought out some spicy notes in the wine. Good pairing.

Thoughts: Young wine, needs 5-10 years to show best. Pair with soft, creamy cheese. If you enjoy pouring honey over certain cheese, then skip the honey and pair with this wine. Also, think spicy seafood. Spicy Cioppino or Bouillabaisse would be fun to try with this Sauternes.
Recommended.

First time I lost a bottle.

Note: Sadly, I lost this bottle taking photos outside on a too windy afternoon. It is quite likely I would have rated this wine higher, if I had been able to taste and pair on days two and three. Apologies. First time this has happened. Let's not do that again.

Country: France
Region: Bordeaux, AOC Sauternes
Blend: 100% Semillon, 12 months in stainless
ABV: 14%
Closure: Agglomerated cork
Sample provided by snooth.com

Château Filhot Sauternes 2015 - Highly Recommended.

*7. Château Filhot Sauternes 2015 - Highly Recommended

The vineyard was awarded the ‘Second Cru Classification’ according to the 1855 official classification suggested to Napoleon III by the Negociants and the Chamber of Commerce of Bordeaux. From then on the wine Chateau FILHOT was universally diffused under the name of Chateau Sauternes until the end of the 19th century.

One of the Countess Durieu de Lacarelle’s daughters married the Count Pierre de Vaucelles, ambassador of France. Since 1974, their eldest son, the Count H. de Vaucelles, has been managing the Chateau FILHOT and is assisted by his son Gabriel since 1996. www.filhot.com

Nose: Fresh, focused, medium intensity, minerality, chamomile, vanilla, ripe white peach, orange blossom. Pretty. Layered aromas.

Palate: Full body, creamy, sweet, focused, rich honey with vanilla, intense over ripe pear and peach, lovely acid tingle down middle of palate, lip smacker, happy tongue, delicious long finish. Yowzer!

Day Two: Unctuous, deliciously deep sweet, apricot preserve dominates, followed by peach reduction, pineapple, edged with light nuttiness and minerality, balanced acidity keeps it all together, dash of cinnamon on the lovely long finish. Big like.

Pairings:

Cheese Comte: Yes! Wine is wonderfully intense,focused and a good match with this cheese.
Cheese Triple Cream Mushroom: No, cheese lost in the wine.
Pork Chop: Oh my yes. Wonderful pairing and contrast of sweet and savory.
Shrimp: Yes, especially with bite of heat from pepper flakes.
Fresh peach: Yummmmm...not a very ripe peach, bit firm. Like.
Peaches and Whip Cream: Dreamy pairing. Cream and peach so good with this wine. Repeat. Pineapple flavor brought out in wine. Happy place.

Chateau Filhot Sauternes paired with peaches and cream. Oh my.

Thoughts: This wine delivered tremendous satisfaction. The savory Comte cheese matched this Sauternes beautifully. Funky, cheeses should pair beautifully. Also, think Pâté, goose liver and wild game. And don't be afraid to pair with spicy hot seafood. Naturally, perfect match to salty, savory fried pork chops. If you love bacon, this wine will be your best pairing companion. Dessert? Yes please! Oh my, the fresh peach with heavy cream was decadently, delicious. Put me in my happy place. Oh my. Perfect for breakfast, lunch or dinner. Any time.
Highly Recommended.

Country: France
Region: Bordeaux, AOC Sauternes
Average age of vines 38 years
Picked between mid-September and late October, by successive selections
Blend: 60% Semillon, 36% Sauvignon Blanc, 4% Muscadelle
Aged 22 months, 12 months in oak (1/3 new oak)
ABV: 13.5%
Closure: Natural Cork
Sample provided by snooth.com

I've been told that one must not consider drinking a vintage Sauternes until it is at least 10 years old. Case in point, the next wine is a 2006 vintage Sauternes. This wine is different from the previous seven. The color is much darker. The intensity, more so, and the wine has developed some earthy notes. Lovely.

Deep color of the Castelnau de Suduiraut Sauternes 2006.

8. Castelnau de Suduiraut Sauternes 2006 - Highly Recommended

Castelnau de Suduiraut is a fresher style Sauternes with great personality. It is produced from younger vines, but mostly from carefully selected parcels within the vineyard of Suduiraut. www.suduiraut.com

Nose: Intense nose, earthy floral note, honey and leather, dried orange peel, funky quality in background.

Palate: Rich and full bodied, with an unexpected lift mid-palate, mouth filling, peach, ripe sweet peach, vanilla in the background, stimulating acidity, with apricot preserve, honey and smoky toast lingering on the finish. Yum.

Day Two: Honey comb, minerality, sesame seed honey-crisp, apricot preserve with earthy note, chamomile tea, dried orange, integrated sweetness, still plenty of acid to keep it balanced, rich, with a long finish. Very, very good. Wonderful sipper.

Pairings:

Cheese Comte: Yes...emphasized pungent quality of the cheese and wine. Kind of funky, but very good.
Cheese Triple Cream Mushroom: No. Not complimentary, flavors fought.
Pork Chop: No. Wine walked all over the pork chop.
Shrimp: Worked okay, I would amp up the chilli pepper flakes for more heat. Wine is big.
Sriracha Cashews: Fun companion. Great match of flavors. Yum, sort of a noughat and tootsie roll thing with this pairing. Big like. Rocked!
Sweet and Hot Beef Jerky: Amped up the heat. Jerky did not seem so hot, until I drank the wine...flavors not the most compatible for me.

Castelnau de Suduiraut Sauternes 2006 - food not required.

Thoughts: Tricky pairing with food. Wine is big, earthy, and complex. But delicious all on its own. For me, this is really a drinking, sipping wine. It was fine with the sriracha cashews, but they were background for munching on. It's all about the lovely, aged Sauternes here friends.
Highly Recommended - food not required.

Country: France
Region: Bordeaux, AOC Sauternes
Blend: 90% Semillon, 10% Sauvignon Blanc
French oak barrels 15 months, 30% at 1 year old barrels and 70% at 2 year old barrels. Racking every 3 months. Slight filtering before bottling.
ABV: 14%
Closure: Natural Cork
Sample provided by snooth.com

About Snooth

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Members are able to interact with wineries, stores, fellow wine lovers, and wine professionals from all over the globe with Snooth's daily newsletters, wine search, social forums and interactive media tools. Since its launch in June 2007, Snooth has become one of the world's largest and most comprehensive online wine destinations, featuring millions of price listings and wine reviews.

Snooth also powers wine & food pairings for major sites including Epicurious.com (Conde Nast) and myRecipes.com (Time Inc). Why drink alone? Grab a glass and join the fun!

Many thanks to snooth.com and the producers of Sweet Bordeaux. What a treat.

The sweet wines from the Bordeaux region of France certainly delivered tremendous satisfaction for me. And they make wonderful gifts too (hint, hint). I hope you have the pleasure of trying out some of these wine and food pairings at your home.

Cheers!

Irrevocably, Irredeemably, Incontrovertibly, Forever Changed by Catalunya and Vi Català

2018-11-17T21:15:00.003-08:00

Transformed by my first visit to Catalonia.

I shared with an acquaintance this summer, who is a little lost in life, that, "When I was in Catalunya two years ago, it was the first time I felt like I found a place where I belonged. It was as if I had finally found home. That's the kind of place I believe you are seeking."

The Catalan people, their beautiful language, delicious cuisine and their world class wines, all felt familiar, but somehow forgotten. While I was there, I realized that a part of me was missing, and I found that essential part of me in Catalunya. I now consider Catalunya the home I did not know. The home I yearn to return to. Somehow.

Today, I am sharing my sentiments toward Catalunya, vi Català (Catalan wine), my desire to return and a bit about what I have learned and wish to experience.

“Wine brought me to Catalunya, wine will likely bring me back.”

Visiting the village of Gratallops in Priorat, Catalunya.

Where is Catalunya?

Catalonia/Catalunya is the wine growing region in Northeastern Spain surrounding Barcelona. Catalonia produces over 140 million bottles of wine and 240 million bottles of CAVA.

Wine has been produced in Catalonia for over 2,500 years. Rome was particularly fond of many wines from the area. Today, over 55,000 hectares (135,908 acres) of vines are cultivated for wine production.

The Catalan Designations of Origin includes - DO Emporda, DO Alella, DO Pla de Bages, DO Penedes, DO Cava, DO Conca de Barbera, DO Costers del Segre, DO Catalunya, DO Tarragona, DOQ Priorat, DO Montsant, DO Terra Alta.

Learn Català or Re-learn Spanish?

I’ve recently discovered a channel on youtube called, “Learn Catalan from Barcelona.” The videos are beautifully produced, and the lessons are well suited to me. A true treasure. Go check it out and visit their website too.

However, I did minor in Spanish, and once spoke Spanish fairly well. Happily, earlier this year, I found a Spanish conversation group in town. They meet a couple of times each month. I participated briefly, and found some benefit, but stopped when I realized my accent and knowledge were about as good as I was getting. So, I still need to find a conversation group better than my current skills.

Note: I have written about the Catalan language.
See: Language of Catalunya: A Return Home.

"His deep gravelly voice was a pleasure. Català spoken as if from the rocky ground itself. His quiet, reserved demeanor hid great depths of knowledge and passion. My affection grew throughout the day."

What more about Catalunya after 2 years?

Music:

Catalan Music, I have become a fan of Sílvia Pérez Cruz, Manel, and Txarango. And I hope to attend a live concert in Catalunya. Wouldn't that be wonderful?

One version of pa amb tomàquet I make at home.

Pa amb tomàquet:

I often make "pa amb tomàquet" at home. Which is a slice of toasted bread, with a clove of garlic rubbed over it, then half of a sliced tomato is rubbed on the bread (pulp and juice of the tomato is rubbed all over) and then garnished with drizzled olive oil and a little salt. Not only delicious, but pairs beautifully with Catalan wine.

My La Senyera pin.

My La Senyera pin:

La Senyera is the official flag of the Spanish Autonomous Communities of Catalunya, Aragón, the Balearic Islands, Valencia and the historically Catalan-speaking city of Alghero in Sardinia. It is also included on the flags or coats of arms of Pyrénées-Orientales, Provence-Alpes-Côte d'Azur, the flag of Roussillon, Capcir, Vallespir and Provence in France and is a quarter of the coat of arms of Andorra. I wear it proudly on all my wine country trips.

Books on Catalan enotoursim.

Books

In my possession are several books on Catalan "enotourism" in wine country. They are a wealth of information on Catalan wine tourism, wineries, routes, restaurants and the sites you must not miss.

What am I missing?

It would be a high honor to attend a Castell competition, where the community tests their strength, balance, flexibility adaptability, endurance and strength of will. Truly a powerful expression of the Catalan culture. Watch the Castell competition titled "Life is Full of Difficulties."

Steps of Girona Cathedral, where the Castell titled "Life is Full of Difficulties" occurred.

Are you familiar with the Castell competitions in Catalunya? "Castell" means castle in Catalan. The tradition of building Castells originated near the city of Tarragona. It was first documented in 1712. Over the course of the 18th century, it spread to other towns and cities. In the last 50 years it has spread to the rest of Catalunya.

Castells are human pyramids/castles. The layers of the Castell are assembled quickly in order to put minimal strain on the lower castellers, who bear most of the weight.

Note: I have written about the Culture of Catalunya:

"Catalans do not consider themselves Spanish. Some who live in Catalunya will tell you they do, but they are not Spanish. If you read what I wrote about the History of Catalunya, you should understand why. It took me three days to understand this and to become sensitive to that fact. This is reflected many times over in the culture."

Neither have I attended the Calçotada festival in Tarragona, celebrating the harvest of calçots in January – February. The descriptions I've read about this festival made my mouth water.

Another place I must visit.

And there are many wonderful wine regions to explore, winemakers to meet, and wines to taste and write about. And the food, the food, the food.

Note: I have written about Catalan food: Cuisine of Catalunya:

"The delicious cuina/cuisine of Catalunya which embraces and showcases the food of the sea and land. I found many dishes recognizable, while others were new creations inspired by centuries of multi-cultural interactions and humble living. I ate very well. And I want more."

Flight path destination, Barcelona, Catalunya.

How to return to Catalunya?

The last two years I’ve continued to work as a wine educator in the Washington wine industry. I’ve studied for WSET 3 and have hosted many focused wine tastings for groups of 5 to 85. My passion and enthusiasm to share what I know about wine is often reflected by my guests thank yous and their handshakes.

Hosting a wine tasting for a tour group at work.

“Great presentation, very educational & delicious tasting.”
“William is a knowledgeable asset and host – a wonderful experience.”

CAVA chilling for my Bubbles and Bites class.

Hosting a CAVA focused Bubbles and Bites at work.

CAVA Wine Pairings

Also, I’ve been fortunate that work has allowed me to bring in CAVA from Catalunya for my Bubbles and Bites educational wine and food pairings. Yes, I’m on a mission to convert people to drinking CAVA, especially when paired with tomato based dishes. It brings me great pleasure to see that moment when my guests “understand” the beauty of pairing CAVA with food. Great satisfaction.

Posing with Gemma of Mas LLunes Winery.

Catalan Wines USA Visits Seattle

October last year, I had the pleasure of meeting Gemma Roig of Mas LLunes winery, at a Catalan Wines USA tasting in Seattle, Washington. It was a joy to meet the daughter of the winemaker from DO Empordà. And there were many wonderful wines shared by Catalan Wines USA that day.

Catalan Wines USA presentation in Seattle, Washington.

Note: I reviewed the Mas LLunes 2013 Rhodes from DO Emporda, Catalunya earlier this year. And wrote about visiting the winery and their 117 year old vineyards with Antoni Roig. There's also a video interview with Antoni Roig.

"The drive to the Mas LLunes winery was full of narrow, shoulder-less, twisty back roads. Through some very beautiful country. Once the Pyrenees mountain range became visible, it served as the backdrop for our drive through wine country. Manel shared a lot of detail about the area and its history while driving. Making a great deal of eye contact and constantly expressing himself with his hands. I had a firm grip on the door handle for most of the drive."

Posing with winemaker Antoni Roig in his vineyard.

Tour Guide?

I’m also gently working on becoming a wine country tour guide. Next year, I am scheduled to tour a group through wine country in Walla Walla, Washington and Oregon's Willamette Valley. Truly, I hope to expand my wine tour offerings and educational wine presentations. And yes, Catalunya is on my wish list.

Note: If you are interested in a wine touring vacation, then check out Taste Vacations by Zephyr Adventures. You’ll see that I am listed as one of the hosts.

Catalunya remains close in my thoughts. I still wish to return. I know far more about the people, country, culture, wine and cuisine. I’ve begun to realize that I should not be sad, that I should feel happy and blessed that I now know that I have a second home. A home in Catalunya. A home I want to return to.

Vi Català

Access to Catalan wines is limited in my portion of Washington state. I do what I can, when I can. I encourage my guests to seek them out on their own. And I regale them with tales of the wonderful wines and winemakers I met in Catalunya.

Anna Martí, winemaker to watch.

Anna Martí

When I was in Catalunya, I met a fascinating winemaker, Anna Martí. Her fathers winery is Ca n'Estruc, located on the slopes of mount Montserrat, in the municipality of Esparreguera . A well equipped facility making lovely, delicious wines. What I learned is that she is making wine in clay amphorae. The way wine was made 2000 years ago!

Note: Ca N’Estruc is the first winery registered in the DO Catalunya, created in 1999, heir to a winemaking tradition with more than 2000 years of history.

Xarello two ways, Anna's is at right, her fathers left.

I was struck by her passion, strength and intelligence. She told me her father was very much against what she is doing. Because it is inefficient. But I loved the wine she made and shared with me. I've noticed that she is finally receiving the attention she deserves in Spain. I'm excited to touch base and taste her current vintages. I still have a bottle of her wine, unopened and waiting to be reviewed. I sense the time is near. You can follow her on instagram @annamartipitart

Making CAVA. Inverted bottles so the yeast can settle for removal.

CAVA Portell winemaker in the wine cave.

Cava Portell

One of the reasons I enjoy hosting CAVA tastings at work, is that I am a fan of these underrated wines. For some reason, CAVA gets little respect in the wine world. I want to change that.

CAVA production is serious business at Cava Portell. CAVA is sparkling wine made in the traditional Methode Champenoise. Just like champagne. Cava means cave. And Cava Portell has underground "caves" beneath the winery where the CAVA is made and stored.

CAVA Portell Brut, Rosat Trepat

The wines of Cava Portell truly impressed. If you know of anyone importing these wines to the United States, please contact me. I'd like to bring some bottles home, and hopefully to work for a focused CAVA tasting and food pairing.

Understanding Catalonia

A few Catalan wines waiting to be enjoyed and reviewed.

I'm just beginning to understand Catalonia. Yes, I must return, for the reasons above and the ones I have not yet discovered. Wine brought me to Catalunya, wine will likely bring me back. I encourage you to seek out wines of Catalunya. Embrace the culture, wine, food, music, and language. And plan your next vacation to Barcelona, or Tarragona or Girona. There is so much to experience and appreciate.

And I still think of it as home.

Salut!

Washington Wine Country, Walla Walla Valley AVA and Tri-Cities | Highlights from the 2018 Wine Bloggers Conference #wbc18

2018-10-18T16:04:00.001-07:00

Growers and Makers Blending Talent and Passion.

International group of wine writers visit future vineyard site of Force Majeur Winery.

Wine touring in my backyard.

There’s a corner of the wine world which is already beginning to enter the next phase of its maturation. Its the place where I live, a place where my grandfather lived and the place where some of my favorite makers and growers live. All this within minutes of my front door.

Sometimes proximity leads to myopia. This past week, my vision was adjusted for the better.

See this events many social media posts from myself and other wine writers by searching: #wbc18 #wallawalla @wwvalleywine @tricitieswa

International group of wine bloggers and media in attendance at Marcus Whitman Hotel, Walla Walla, Washington.

2018 Wine Bloggers Conference

Eight years ago I attended my first Wine Bloggers Conference in Walla Walla, Washington. Last week, I was again in Walla Walla, this time attending the 2018 Wine Bloggers Conference. So much has changed in only eight years.

Many thanks to Zephyr Conferences, sponsors, wineries, and Visit Walla Walla for a world class wine media experience. Well done!

Fabulous tasting of Force Majeur wines.

What stood out.

Today, I am going to mention a few highlights of my visit, as well as point out what was news to me. Even though I work in the Washington wine industry, at the Walter Clore Wine and Culinary Center, in Prosser and even though Walla Walla is only 55 miles away from my home, there were many things I learned over these past four days.

There will be several more posts focusing on specific wine country experiences in Walla Walla and the Tri-Cities. This is just the initial post.

The regions next important phase.

When I have discussions with guests of Washington wine country, one of the points I make is that, "These are early days." Our wine industry is truly only 4 decades old. And if I'm honest with myself, only entered the world psyche about a decade ago. That's in comparison to European wine country, which is a couple of thousand years old. Thank you Romans.

Geologist Kevin Pogue talks about the future of Northwest wine.

Challenging vineyard site raises the bar.

Part of the discussion I sometimes have with guests is about, "Taste of Place" or what the French refer to as "Teroir." Our best wines from Washington I believe, reflect the taste of the place where the wine grapes are grown. For me, quality is strongly reflected by vineyard site, not just the AVA.

This year I've also become more aware that some from old world wine regions, don't think we have "true" terroir in Washington because we irrigate.

And that's all about to change!

North Forks – this is a new Force Majeur site located east of Milton Freewater, Oregon. Vineyard planting is planned to begin next year. Force Majeur winery and vineyards has a solid team actualizing their plans for the future. I visited what I believe is the next phase for the Northwest wine industry.

Mentally, my thinking towards Washington wine is merging with thinking about Oregon wine. We share two AVA’s, numerous vineyards, the Columbia River and many talented and passionate growers and makers. Next year, Force Majeur will be breaking ground on one of the most exciting sites in the Northwest. I'm eager to share what I learned. And why I'm so excited about this site.

And now a few of the makers shaking things up. And my personal biases confronted.

Winemakers making a difference.

Winemaker Aryn Morell of Morell Wines.

Winemaker Aryn Morell, Morell Family Wines. Intelligence.

Even though I've reviewed wine made by Aryn, he has his own brands and is a consulting winemaker for 10 other brands, I only just met him Saturday. Impressed? Yes, on many levels. Beautiful tasting room space in downtown Walla Walla. One which I will now strongly encourage guests and friends to visit.

Delicious wines? Yes. Yes. Yes. Focused, captivating, interesting, with tremendous, effort, both physical and mental.

Smart, intelligent, with depth? Yes indeed.

Somehow we got on the topic of bottle closures. Zoom! We had an intense discussion about the manufactured Nomarcorc sugarcane cork, the cork industry, and how corks work to define a quality wine. This topic bears more discussion, later. Many thanks to Aryn for visiting with us in the middle of harvest.

FYI: Aryn Morell and his wife are the third largest producer in Walla Walla. News to me.

Winemaker Holly Turner of Three Rivers Winery and yours truly.

Winemaker Holly Turner, Three Rivers Winery. Quality.

Added to my list of wineries to recommend to guests and families is Three River Winery. When I "rediscover" a gem of a winery, and their wines, I make an effort to share that discovery. Winemaker Holly Turner is making wines I want to buy and share with family and friends. My strongest recommendation. These are not the wines I remember drinking 10 years ago. She's rocking it! This is a must visit and taste winery. Go now.

Cadaretta Winery Glass House - best view of the Walla Walla Valley.

Cadaretta Winery, Family, family, family.

The winery is named after a ship the family used for shipping lumber to California. They have a stunning hilltop view of the Walla Walla Valley. Especially from the glass “house” they built at the summit of the property. Their SBS white blend, Semillon with Sauvignon Blanc, is now what I consider a “classic” Walla Walla, Washington wine.

The family is/was in the timber industry, they came from lumber country, Aberdeen, Washington. Aberdeen is where Curt Cobain came from, and where, growing up, I spent many summers at my grandmothers home.

Did I meet Curt Cobain when I was younger? Maybe on a summer afternoon in the mid 1970’s, I recall playing with a blond haired kid we did not know. He never wandered by again. Just that once. It would have been a good hike, but Curt's childhood home was within walking distance of my Grandmothers home.

Goose Ridge Vineyards production facility

Goose Ridge Vineyards and Winery, 80,000 case production for own brands.

Goose Ridge Vineyards is the largest privately owned vineyard in Washington with 2,200 acres planted to vine. They only use about 15% of the wine grapes they harvest. Remainder is sold to industry. They do custom crush, only for biggest Washington brands. I've wanted to visit this production facility for several years, finally made it inside. Impressed.

Enjoyed this stunning Terra Blanca 2014 Red Mountain Cabernet Franc.

Terra Blanca Winery, Tasting and Tour

The 2014 Terra Blanca Winery Estate Cabernet Franc was fascinating. Anyone who is into this variety, should check out what Keith Pilgrim is crafting on Red Mountain. Impressed.

We also enjoyed a focused Cabernet Sauvignon blind tasting of Red Mountain AVA Cabernet Sauvignon. This tasting was hosted by April Reddout of Col Solare Winery.

J. Bookwalter winemaker Caleb Foster educates on lees.

J.Bookwalter Wines, Cellar Tour and Tasting. Appealing.

J.Bookwalter Wines is among a handful of wineries I began visiting in 1986. Today, this winery has an intimacy in production and sales experienced by me first hand. Some of that intimacy is reflected by the quality in the wines they make, only minutes from my front door.

I never had the opportunity of sampling the lees from barrel before, (see photo above). This winery visit felt cozy and appealing. Go visit.

Several of my fellow #wbc18 Wine Bloggers and I agreed that the J. Bookwalter Chapter 5 was stunning. Fruit for this 100% Cabernet Sauvignon was sourced from one of my favorite vineyard sites, Sagemoor Farms Dionysus vineyard.

Huge thank you to winemaker Caleb Foster for taking time out from harvest to spend, way too much time, educating and touring with us. I'll have more later.

We are more than Washington and Oregon, we are Northwest Wine Country.

You are invited to visit us.

Big shout out to @tricities Visit Tri-Cities Tourism Team for creating a focused, deluxe tour of wineries in my own backyard. Truly, I think of and view my community with new eyes.

Also, glad I was not the one knocking over a glass of $60 Red Mountain AVA Cabernet Sauvignon. Not that I’ve ever done that before.

More soon. My vision of Northwest wine is coming in focus.

Cheers!

October is International Merlot Month!

2018-10-10T13:43:00.000-07:00

#MerlotMe all month long.

I'm starting #MerlotMe month with three stunners from Walla Walla, Washington.

In 2012 the month of October was declared International Merlot Month. This year, more than 100 Merlot producers from all over the world are joining together to celebrate this lovely wine grape variety.

We're using the hashtag #MerlotMe to make it easy to find wine reviews. Since I'm just back from the 2018 Wine Bloggers Conference in Walla Walla, I'm starting my Merlot tastings and reviews with three lovely Walla Walla wines.

Blind tastings every month at the Clore Center.

Personally, my passion for Merlot was reignited this January. I hosted a Merlot blind tasting at the Walter Clore Wine and Culinary Center, which made me fall in deep like all over again. There's something about Merlot and it's varied styles which pleases and purples.

Merlot Statistics

Merlot sales are up! (Nielsen)
Merlot is one of the top four most purchased red wines in U.S. restaurants (Winemetrics)
California Merlot consumption in the U.S. was 19 million cases in 2017 (The Wine Institute)
Merlot is the third most popular California red wine sold in the U.S. (The Wine Institute)
Consumers are buying more "luxury" Merlot ($20 +) with sales up 10% (IRI 52 week data 5/20/18)
Merlot is Washington states second most popular wine grape variety, after Cabernet Sauvignon
Washington state has 9,071 vineyard acres planted to Merlot (as of 2017)

Follow Along

You are invited to follow along as we taste and share our Merlot wine experiences all month long. You can join in by sharing your positive Merlot experiences too. Use the following social media handles:

Twitter @MerlotMePlease

Instagram @MerlotMe

Facebook @MerlotMeOfficialPage

I hope you re-discover Merlot all over again, just as I did this year.

Cheers!

Albariño | Discovering Pairing Possibilities with Two Terrific Wines of Rías Baixas

2018-08-24T08:42:00.000-07:00

I continue exploring the white wine of Galicia, with reviews of two more Albariños.

This summer I have been quite fixated on Albariño wines from Rías Baixas, today I provide more in depth wine and food pairings, in a slightly different direction from my earlier posts. As I've learned from the previous seven bottles of Albariño I've reviewed this summer, never assume about food pairings until you have actually tasted and paired.

Wine and food pairings for these two Albariño wines of Galicia.

My pairing menu for these two wines consisted of:

1. Saigon Salad - clean and crisp.
2. Whole Shrimp - sauteed in bacon fat and garlic.
3. Sliced Shrimp - served with a Thai Peanut Sauce.
4. Beef Dumplings - heated in a white wine, shrimp shell, bacon fat reduction sauce.
5. Watermelon - sliced.

The Possibilities of Albariño from Rías Baixas.

Tasting Notes: Valminor Edicion Especial 2017 - O Rosal Subzone

The first wine is made by Adegas Valmiñor, located in the south subzone, O Rosal.

O Rosal Valley is located in the South of Rías Baixas, where the Miño River flows into the Atlantic Ocean and shares the border with Portugal. The climate is soft, without drastic thermal oscillations, and with mineral rich soils. With excellent ripening conditions, this valley is a perfect place to grow high quality wine grapes.

Nose: Moderate intensity, fresh, savory, minerality, nectarine, apricot skin, chamomile flowers, hint of the ocean.
Palate: Medium intensity, some weight, creamy, stone fruit, slate, bright, textured on tongue, chamomile, focused to front, very dry, hint of salinity, medium finish, austere quality.

Enjoyed best as a drinking wine.

Food Pairings: Drinking wine, best with clean, bright flavors. The crisp Saigon salad was a suitable pairing. Light and fresh, made for an enjoyable repast during the heat of summer. Follow up with sliced watermelon and your friends will thank you for a light and healthy meal.

Saigon salad, Yes a good match, complimentary flavors.
Whole shrimp, garlic, bacon fat, Just okay. Add noodles better.
Sliced shrimp, peanut sauce, No. Acid does not work with food.
Dumplings, beef, wine and shrimp sauce, Not bad, acid stands out.
Watermelon, Yes. Hello salinity.

Day two: White grapefruit, melon, white flower, minerality. Kumquat, bright, almost creamy, apricot, dry, focused with lemon into the finish. Fuller in the mouth than at open. Very enjoyable drinking wine. Like.

Day three: Clean and fresh, citrus and minerality, lemon and white flower on nose. Almost creamy, dry and savory, bright acidity, fresh herbs, citrus, touch of salinity, textured, savory on medium finish.

Saigon salad is all about fresh and crisp veggies.

Thoughts: This wine drank well for three days. What's not to like? If you want to pair this wine with food, think veggies and fruit. The Saigon salad was so my speed this summer during the hottest days. If you read my previous Rías Baixas reviews, then you also know that watermelon was at the top of my pairing list. A most enjoyable wine.
Recommended.

Country: Spain
Region: Galicia
DO: Rías Baixas
Subzone: O Rosal
Blend: 100% Albariño
ABV: 12.5%
Closure: Screwcap
SRP: $18.99
Sample provided by snooth.com
www.adegasvalminor.com

Adegas Valmiñor
E-Mail: valminor@valminorebano.com
Address: Adegas Valmiñor, S.L.
A Portela s/n, San Juan de Tabagón.
36760, O Rosal – Pontevedra
GPS coordinates: 41º 55’ 59.1’’ N, 8º 47’ 41.5’’ O
Phone: +34 986 60 90 60 | Fax: +34 986 60 93 13

Tasting Notes: Pazo Señorans 2017 - Val do Salnes Subzone

The winery is situated on lowlands, generally situated at an altitude of less than 300m, close to the sea and the lower stretches of rivers, which bring about Atlantic climatic conditions with mild temperatures and extensive rainfall and a drier period during the months of summer.

Harvest at Val do Salnes, Rías Baixas (photo Pazo Señorans).

In Rías Baixas, the soil is distinguished by the appearance of "xabre. " Xabre is the pure breaking down of granite caused by the high humidity conditions of the area. It is rarely found outside of Rias Baixas. It adds hints of minerality and floral notes to the wine, according to the winery. Harvest is typically around the third week of September. 2017 was a warmer than typical vintage.

Nose: Medium plus intensity, a lot of ripe stone fruit, peach, edged with salinity, chamomile flower, dried oregano, hint of petrol.
Palate: Medium plus intensity, stone fruit, blend of ripe and tart peach, dry, textured on gums, a hint of salinity, with alfalfa, stone fruit, minerality and ripe melon into the medium plus finish. Interesting. Enjoyable sipping wine.

Pazo de Señoráns was made to pair with food.

Food Pairings: Fantastic food wine. Um, loved this wine with food. Stunned by how flexible this wine was with all the food pairings. Not one bad pairing. The beef dumplings with the wine, shrimp shell reductions sauce was AMAZING. This wine also matches spicy heat well. And the bold flavors of the peanut sauce? No problem. And don't fear, the watermelon pairing was luxurious.

Saigon salad, Yes a good match, pepper flakes heat and fruit of wine work with flavors.
Whole shrimp, garlic, bacon fat, Yes. Good match. Heavier wine with heavier food.
Sliced shrimp, peanut sauce, Yes. Bold flavors, touch of heat work with wine and food.
Dumplings, beef, wine and shrimp sauce, Hella yes! Great match. Warm, savory, sauce, beef, wine shrimp, bacon reduction compliment character of this wine. Lovely.
Watermelon, Yes. Hello salinity. Luxurious pairing. Brought out more fruit from the watermelon, into a tropical category. Yum.

Thai peanut sauce with hot sauce, no problem.

Day two: Tropical nose, leaned into banana, savory note with river rock. Palate, almost sweet, banana, peach, melon, salty, long finish. Wants food. Too heavy for me for drinking wants, wants to interact with food. And that's a plus for this wine.

Day three: Fruity, banana taffy, hint ocean breeze. Salty goodness, white grapefruit, hint of oregano, weighty, banana. OMG, fantastic with fresh watermelon, brought out fruit in watermelon.

Beef dumpling pairing was amazing!

Thoughts: This wine impressed me. If ever there was an Albariño made for food, this is that wine! By day two the wine was too heavy for me to enjoy alone. By day three it was watermelon nirvana. I know, I know. You are tired of watermelon pairings. But it was so *expletive good. The Val do Salnes subzone is where Albariño originated. And the 2017 Pazo de Señoráns is a truly amazing wine. Go seek out this wine and prepare for a memorable wine and food pairing experience to remember. I can't get that beef dumpling pairing out of my mind. Bravo!
Highly Recommended. For food.

Country: Spain
Region: Galicia
DO: Rías Baixas
Subzone: Val do Salnés
Blend: 100% Albariño
ABV: 13.5%
Closure: Cork
SRP: $20
Sample provided by snooth.com
www.pazodesenorans.com

Pazo de Señoráns, S.L.
Pontevedra, España
telephone +34 986 715 373
email: info@pazodesenorans.com

The Pazo and the winery were owned originally by husband and wife team Marisol Bueno and Javier Mareque. Today, both are in the hands of their four sons and daughters, Marisol, Vicky, Javier and Santiago, who began its wine-producing career in 1989.

The origin of the name Pazo de Señoráns is unknown. Though the site has grown wine grapes for many years previous.

About Snooth

Snooth is a community for wine lovers. Whether one is just a beginner, or a total pro, Snooth offers its 1 million+ users countless opportunities to learn, taste, share and shop in the world of wine.
Members are able to interact with wineries, stores, fellow wine lovers, and wine professionals from all over the globe with Snooth's daily newsletters, wine search, social forums and interactive media tools.

Since its launch in June 2007, Snooth has become one of the world's largest and most comprehensive online wine destinations, featuring millions of price listings and wine reviews.

Snooth also powers wine & food pairings for major sites including Epicurious.com (Conde Nast) and myRecipes.com (Time Inc). Why drink alone? Grab a glass and join the fun!

~

These two wines made me even more of a fan of DO Rías Baixas and Albariño. Galicia is at the top of my must visit wine regions. Still thinking about the beef dumpling pairing.

Many thanks again to snooth.com for inviting me to participate in this Rías Baixas Wines Albariño tasting. And heartfelt thanks to the participating wineries for sharing these beautiful wines.

I have a couple more Albariño wines to write about before long.

Cheers!

Origium Rosé from Cariñena, Spain | 2016 Garnacha Rosé Bodegas San Valero a Versatile Wine

2018-08-20T14:13:00.000-07:00

Another perfect wine and food pairing.

Part of the discussion I have with guests, is how palates change over time. Mine certainly has. This year I've noticed that once again, I am enjoying Rosé more and more.

I also share with my guests that a good food pairing will elevate both the food and the wine. Alone they are good, but enjoyed together, they can be so much more.

Today I am sharing how well I enjoyed the Origium 2016 Garnacha Rosé by Bodegas San Valero. It was good, but was especially enjoyable with food. And it reinforced my viewpoint about elevated wine and food pairings. So very pleased with this wine and the dinner I prepared.

Cariñena is the second Denomination of Origin (D.O.) of Spain. The regional capital, Zaragoza, is halfway between Madrid and Barcelona and just two hours from France. The climate is continental, Grenache, Tempranillo, and Macabeo are the predominant varieties grown, along with the indigenous Cariñena variety. Also grown are Merlot, Syrah, Cabernet Sauvignon and Chardonnay.

Note: Cariñena is the home of the Cariñena grape (Carignan); it is likely the genetic home of Garnacha too.

Note: The Cariñena region has more old vines of Garnacha planted than any other region in Spain, with over 1,600 growers.

Bodegas San Valero was founded in 1944 by 60 winegrowers from the Cariñena region of Spain who mainly made bulk wine. Details on this vintage are sparse, but does not matter to me since I thoroughly enjoyed this bottle. When you see this wine, buy it!

Preparing dinner while sipping Origium 2016 Garnacha Rosé.

Tasting Notes

Color: Medium candy red.
Nose: Fresh rain, smoky cherry, rose petals, orange pith. Medium minus intensity.
Palate: Bright cherry, strawberry, creamy, medium body, tart edged, orange pith, very dry, textured, medium finish. Medium intensity.

Day two: Nope. Finished the bottle with dinner.

Beautifully paired with fried pork chops and spinach salad.

Thoughts: This 2016 Garnacha Rosé wine did not survive dinner. We drank every last drop. I see no reason to eat out, when I can make a dinner like this at home. This wine was fabulous with breaded fried pork chops, and spinach salad with crumbled bacon and mustard dressing. A truly wonderful food wine, which put me in my happy place. Yes, it was fine alone as a sipping wine, but with food this wine was so much more enjoyable. Big smile.

Recommended for drinking.
Strongly Recommended for food.

Country: Spain
Region: Cariñena
Variety: Grenache
ABV: 12.5%
Closure: Aglomerated Cork
Sample provided by winery
SRP: $10
www.sanvalero.com

BODEGAS SAN VALERO S. COOP.
Ctra. Nacional 330, km 450
50400 Cariñena (Zaragoza), Spain

Email: bsv@sanvalero.com

Teléfono: +34 976 620 400
Horario especial verano (02/07/2018 al 31/09/2018)
Lunes a viernes de 07:00-15:00h.
TIENDA BODEGA
Teléfono: +34 976 620 930
Lunes a Viernes de 09:30 a 17:30 h.
Sábados, Domingos y Festivos de 11:00 a 15:00 h. (sujeto a visitas concertadas)

TIENDA URBANA
Teléfono: +34 976 622 001
Lunes a Sábado de 09:30 a 13:30 h
y de 16:00 a 19:30 h.
Domingos y Festivos de 10:00 a 14:00 h

D.O.P. Cariñena

The Cariñena region is in the middle valley of the Ebro river and includes 14 municipalities from Zaragoza: Aguarón, Aladrén, Alfamen, Almonacid de la Sierra, Alpartir, Cosuenda, Encinacorba, Longares, Mezalocha, Muel, Paniza, Tosos y Villanueva de Huerva.

Its wine tradition goes back to the third century BC, when the inhabitants from the Roman village Carae (currently Cariñena) drank wine mixed with honey.

The visit of king Philip II of Spain to Cariñena is popularly known. According to chronicles he was welcomed with public fountains spouting red and white wine – a tradition still kept alive. In 1909, king Alfonso XIII of Spain awarded Cariñena with the title of Town because of its arduous labor in the recovery of vineyards affected by the Phylloxera, a plague that devastated vineyards across Europe at the end of the 19th century.

In 1932, Cariñena obtained the first Designation of Origin in the Aragon region, being one of the first wineries in Spain obtaining this distinction well.

2011 saw the launch of the D.O.'s new campaign and slogan: "The wine of stones". A message that aims at marking the difference between Cariñena and other wines and denominations of origin, based on typical soil features in the area, as well as how stony land can be used to grow wonderful vines.

Cheers!

Out of the Park! Knudsen Vineyards 2015 Pinot Noir Estate Reserve | Dundee Hills, Willamette Valley, Oregon

2018-08-19T12:51:00.000-07:00

Oh mama...fantastic wine.

My Pinot Noir drinkers often ask for recommendations of Oregon wines. Well, now added to my Strongly Recommended list is this Knudsen Vineyards 2015 Pinot Noir Estate Reserve, Dundee Hills, Willamette Valley, Oregon. It rocked!

This wine came from their estate vineyard. Specifically, Block 1, Block 5 and Block 6, all French Dijon clone 777. Block 1 is the youngest part of the vineyard, planted in 2006 at a higher elevation of 755-840 feet, it provided added brightness, freshness and aromatic expression.

2015 was an extraordinary vintage. Growing conditions produced a stunning Pinot Noir from Knudsen Vineyards. Bud break was a month earlier than normal, with early warm weather. The growing season tapered off to normal by September, providing a break from the heat and the development of balanced, concentrated fruit for harvest. And it shows in this beautiful wine.

Tasting Notes

Color: Clear rim, pale ruby.
Nose: Soft, strawberry skin, low intensity, light earthy quality with stems.
Palate: Yummy. Raspberry, strawberry, red berries, dry, medium intensity, focused, crisp acid backbone, with almost candied raspberry and delicate touch of earth into the delicious medium finish. Beautiful.

One hour: Medium intensity on the nose, cherry, hint of earth, orange skin, bit of minerality, light sandalwood, rose petals. Medium minus body, medium plus intensity, candied cherry edged with raspberry, focused, hint of stems, lively, dry, somewhat textured, touch of cream and cranberry preserve into the medium plus finish. Wow. Very good.

One hour decanted: Felt full in the mouth, juicy, red berries, cola, dry textured across the entire tongue, a little spicy, a lot going on with this wine, red berry fruit leather into the medium plus finish. Fantastic! Surprised how big this wine drank. Think it will pair with steak and umami flavors.

Day two: Rose petals, orange blossom, black cherries. Full of raspberries, bright mid-palate, orange peel, almost creamy, medium body, dry, fine tannin, with raspberry and earthy strawberry on the medium finish. Very good.

Thoughts: Wonderful at open, ready to enjoy. Also wonderful decanted. And the little I had left on day two was also delicious. I don't often encounter a red wine which drinks beautifully at open and over two days. Impressed.

Knudsen Vineyards 2015 Pinot Noir Estate Reserve | Perfectly paired.

Matched this wine with a delicately seasoned steak, and paired with baked apple (especially good), and yellow bell pepper. Surprised how well I enjoyed the baked apple, it was a good pairing with this wine. Serve lightly chilled and enjoy over the next five years.
Strongly Recommended

State: Oregon
Region: Willamette Valley
Appellation: Dundee Hills
Winemaker: Nate Klostermann
Oak: French, 35% New, 16 months in barrel
ABV: 14.1%
Closure: Screw Cap
Production: 225 Cases
SRP: $70
Sample provided by winery

Visits to Knudsen Vineyards are by appointment only and require a minimum of 2 weeks advance notice.
Knudsen Vineyards
16550 NE Knudsen Lane
Dundee, Oregon 97115

About

Knudsen Vineyards is an iconic vineyard in the heart of the Dundee Hills AVA overlooking the Willamette Valley, Mt. Hood and the North Cascade mountain range. They have grown grapes and made wine there for 45 years. The vineyard was established in 1971 by Cal and Julia Lee Knudsen. Pioneers of Oregon’s wine industry.

By 1972 Knudsen Vineyard had 30 acres of wine grapes planted. The largest vineyard in the Willamette Valley at the time. By 1975 they had 60 acres, the largest in Oregon.

Knudsen Vineyards has provided fruit to Erath Winery since 1975 (Knudsen Erath). In 1987, they entered a long term agreement with Argyle Winery. In 2014 Knudsen Vineyard released their 2012 Knudsen Vineyards Pinot Noir. Their first wine label in 25 years.

It was a pleasure to review this wine.

Cheers!

Mullan Road Cellars 2014 Red Wine | Washington State

2018-08-16T15:49:00.000-07:00

Recommended Cellar Candidate!

Some of my wine friends have impressive collections of wine. After accumulating a few hundred bottles of wine, you will reach the point where you are not going to have enough time to drink all that wine. You are creating a legacy, an inheritance. And I hope you are choosing wisely.

If you are beginning a wine cellar, you have the luxury of knowing each bottle and hopefully remembering which ones to drink when. If you are adding on to a large cellar of wine, it is likely you will ignore or forget about some of your many bottles. So you want bottles which should age gracefully.

Note: I know people who only share bottles of wine with others, after they've peaked and faded away! "Hey, here's a bottle of 1999 Merlot. It's no longer showing well. And I've got a case of it. Enjoy." Don't be that kind of wine collector. Share your good wines with others. Like my good wine friends do.

The Mullan Road Cellars 2014 Red Wine, is today's wine cellar candidate. It has potential to age gracefully for at least the next 10 years. At least I think it will. There are no guarantees. So buy a case or two, and open a bottle every couple of years to see how the vintage is doing. When it tastes AMAZING that is the time to drink and share with me.

Mullan Road Cellars 2014 Red Wine showed better decanted.

Tasting Notes

Color: Deep ruby.
Nose: Smoke, leather, sandalwood, dried cherries, steel and graphite, touch of dried orange peel, cinnamon, medium intensity.
Palate: Medium body, medium plus acid, medium plus intensity, very dry, medium tannin, tart and sour, dirty, gravel, currant, pie cherry, medium minus finish dropped out, did not linger.

At 30 minutes: Focused red fruit, bright, textured on tongue, cranberry on a pretty medium finish. Like.

At one hour: Sour, earthy, cherry, dark chocolate, bright acidity, touch of heat, medium body, orange peel into the medium finish. Wants food.

Decanted one hour: Red fruit, dark chocolate, cranberry, pleasantly textured, medium body, bit of orange into the medium finish. Decanting helped this wine show better. Drank fuller and more flavorful, toned down the acid and sourness. Still wants food.

After three hours: More integrated, liked more.

Day two: Black cherry, licorice, hint of tomato, orange peel, cigar box, leather, medium plus intensity on the nose. Dry and drinkable, cherry, blackberry, chocolate into licorice, textured on the tongue, tingle of acid, medium plus intensity, medium finish. Much better. Yum.

Paired with grilled chicken, spicy seasoning and salad with tomatoes, wine matched well.

Day three: Caramel, taffy, spice, resin, dried flowers and cherries on nose. Big flavor, prune, dried cherry and blueberry, bitter earth, dark chocolate, dry, fine tannin, with instant coffee into medium finish. Interesting, showed best on day three. Tastes like end of the line and smells like an import store from 1970. Those are pluses.

Steak pairing, yum!

Thoughts: This wine showed very well on day two, and was fantastic with food. By day three it was showing its true potential and was fantastic with a steak. Young wine, I believe time should see this vintage evolve gracefully. If you drink now I recommend decanting. Drink 2019 - 2027.
Strongly Recommended.

Mullan Road Cellars 2014 Red Wine.

State: Washington
AVA: Columbia Valley
Blend: 45% Cabernet Sauvignon, 38% Merlot, 14% Cabernet Franc, 3% Malbec.
Closure: Natural Cork.
ABV: 14.3%
SRP: $50
Sample provided by winery
www.mullanroadcellars.com

About

Winemaker Aryn Morell grew up in Washington state but left to study chemistry at the University of Nevada Las Vegas, and a career in chemical engineering. His path to winemaker started with Golden State Vintners, Edgewood Estates, and Silver Oak , and eventually took him to a consulting company for wineries such as Joseph Phelps, Quintessa, Chimney Rock, Chappellet, and many others.

In 2007, he was presented an opportunity to move back to Washington. In 2012, Aryn was contacted by Dennis Cakebread to see if he’d be interested in working on a new project Dennis was starting; a Bordeaux blend to be named Mullan Road Cellars.

Mullan Road Cellars sources fruit from Seven Hills Vineyard, Lawrence Vineyard and Stillwater Creek Vineyard. The 2014 vintage was warm and dry, providing ideal growing conditions for producing wines with great fruit and refined tannins. The wines show the ripeness of the warm summer days and the freshness that our cooler evenings provide.

Cheers!