When Washington Wine Country is the desired destination you leave the sky rises of Seattle behind and head East on I-90 toward the Cascade Mountains, where the peaks and grandeur of the landscape welcome you. Yet, this view changes again as you leave the mountains behind for a scattered hilltop desert region. Traversing South on I-82, the Yakima wine region offers many tempting stops. About 77 miles past Yakima, you arrive in Richland, one of the Tri-Cities of Washington Wine Country. With freckles of sagebrush, and rows of vineyards peppered among the terrain it is hard to believe that the mountains are just a couple of hours away. Washington may be the Evergreen State, however, the eastern part of Washington is prime grape country and the perfect place for a little wine tasting getaway.
The Tri-Cities region combines Richland, Kennowick and Pasco to form a hub that is surrounded by approximately 200 Washington Wineries. Travelers to the scenic wine trails are greeted by expansive landscapes of beige hills alive with vast vineyards. Outside of Richland the journey begins with a drive through this desert wine country admiring the lush vineyards that supply the bounty of grapes which the area wineries use to produce Wonderful Washington Wines.
Richland area visitors can enjoy local wines at both downtown and rural winery tasting rooms, like Double Canyon Winery located outside of Richland.
Just in time for the 2017 harvest Double Canyon opened the doors of its new winemaking facility. Building upon the knowledge and collaboration of a small team of experts, Double Canyon used advanced technology and top- level craftsmanship to design and build a facility in a class all its own. With new tools automating temperature-control and other processes Double Canyon is able to achieve an even higher level of precision, efficiency and quality which allows complete control of every aspect of the winemaking process. The new building is also within close proximity to their Horse Heaven Hills Vineyard where Double Canyon harvests the grapes for its line of Cabernet Sauvignon.
Within the new modern tasting room anyone with a strong appreciation for Cabernet will find an array of vintages tempting vintages, including the newest releases from Winemaker Kate Michaud.
During the visit to Double Canyon I had a behind the scenes tour, barrel tasting and wonderful chat with Kate. A highlight of our conversation was food pairing with the wines that she produces, this was made even more interesting since Kate is a vegetarian. So when the topic of pairing one of these bold Cabernet’s with a steak arises, Kate may recommend instead a Portabella Mushroom burger. Kate mentioned creating a Vegetarian Winemaker’s Dinner with a local chef someday and I hope that is something that comes to fruition.
With well balanced depth and generous flavors of cherries and cranberry this 2016 Double Canyon Vineyard Cabernet showcases the near perfect vintage. Cabernet’s growing season is perfect for Washington wine country, particularly in the vineyards around the Tri-cities. I enjoyed the complexity of this wine which evolved with each sip and expressed a long, artistic finish. This vintage retails for approximately $65.
2016 Red Mountain Cabernet Sauvignon is a show stopper and a bottle founds its way home with me to be enjoyed in a couple of years.
Intense in all the right ways the 2016 Red Mountain Cabernet offers a ensemble of smoky dark red fruit flavors mingled with spices and firm tannins. I can not wait to see how this matures over the next couple of years.
Well worth a visit, Double Canyon Winery is located at 8060 Keene Rd. in West Richland. Tasting Room Hours are Friday–Sunday 10:00am to 5:00pm. To inquire about a visit, or for any other questions regarding the tasting room call 509.579.7065. Visit Double Canyon’s Website to learn more about this Washington Winery.
I first visited Solar Spirits in 2018 after reading about their innovative process and use of the highest quality Pacific Northwest ingredients. Solar Spirits “put the power of the sun in every bottle”, literally by using solar energy to power their processing equipment and stills. I return to the tasting room when in Richland to taste my favorites and try new, one of a kind Spirits, like their Coffee and Cherry Brandy.
All of Solar Spirits spirits, vodka, gin and brandy, use cranberries as their base, rather than the typical wheat or corn. The cranberries are fermented into wine before they are distilled. You don’t however get a strong cranberry flavor in these spirits, but you do get a smooth and easy sip.
Current products include vodka, gin, brandy and whiskey. At Solar Spirits Distillery they are “out to save the world one drink at a time”.
Solar Spirits also recently released their American Single Malt Whiskey and it is a delightful “Whiskey made primarily with Washington Select 2-Row Malted Barley. Aged 2 years in small New American Oak barrels, finished in Solar Spirits Cherry Brandy barrels resulting in a rich, well-rounded flavor profile.”
Solar Spirits Distillery and Tasting Room is located at 2409 Robertson Drive, Richland, WA. Visit their Website to learn more.
There is an impressive choice of fine wine restaurants known for locally inspired menus in Richland, on my last visit I Wined and Dined at Fiction Restaurant located in the J. Bookwalter Winery.
J. Bookwalter Winery embraces a slow down process to the wine tasting experience with wine lounge areas and inviting grounds to explore and relax.
A meal at Fiction Restaurant is best started with one of the Wine Flights offered on the menu. For my tasting I chose The Story Flight which included three J. Bookwalter Literary Red Wines the 2016 Vintages of Conflict, Suspense, and Protagonist.
2016 Protagonist Cabernet Sauvignon Columbia Valley A.V.A Conner Lee Vineyard was a favorite of this tasting flight. Aged 20 months in 75% new French puncheons, and 25%
used French barrels this wine was a well read blend.
The Wine Story began with the Conflict which displayed an inviting classic blend of Merlot and Cabernet Sauvignon. Then the Suspense began to build with this generous and smooth wine, that showcases a lush blend Cabernet Franc and Merlot. Finally the Protagonist stepped in and gave a deeper understanding of the wine story with its blend of 95% Cabernet Sauvignon, with a little Cabernet Franc and Syrah. The perfect pairing with the Lamb Burger and Risotto that was ordered for dinner. Silky and rich in aromas and flavors this reserve Cabernet of my favorite sip of the flight.
Dinner began with two appetizers created by Fiction’s Executive Chef Fransisco Mendoza. A Seasonal White Bean appetizer which combined Cannellini beans and seasoning, served with homemade tortilla chips. What grabbed my attention was the delicious Chèvre and Honey Appetizer that brought together Foamed Chèvre Cheese, Toasted Baguette, Honey Drizzle and Fresh Oregano. It was the ideal appetizer for a warm Spring evening on Fiction’s outdoor patio.
Pairing perfectly with The Story wine flight and specifically The Protagonist wine was Fiction’s Upper Dry Creek Ranch Lamb Burger with Chèvre and Garlic Aioli with a side of Avocado Fries served with a Sriracha & Spicy Remoulade Sauce. All the flavors combined to make this a savory and delicious entree.
The second entree of the evening included in-season fresh Washington Asparagus along side a delectable plate of Risotto and Steak. It was hard not to appreciate the fresh organic and locally sourced ingredients on this plate.
The perfect end to a well built story is always the addition of a dessert that leaves you fighting with your Dinner companion for the last bite. The Triple Berry Galette topped with Vanilla Bean Ice Cream was the ideal final chapter encore.
I have been to J. Bookwalter and Fiction Restaurant twice during visits to Richland, I will return for the ambiance and wine selection as well as the promise of new dishes on the restaurant menu. For more information about the winery and restaurant visit their website: https://www.bookwalterwines.com/
There is much more about the Richland to warrant a visit, I do hope that I given you three worthy stops to fill in a day spent in this part of the Tri-Cities area.
Images © Drink In Nature Photography and Drink In Life Blog.
Awhile ago I posted a story on Instagram about a California Chenin Blanc blend that I really enjoyed, paired with Chips and Clam Dip to celebrate the 4th of July weekend. The post generated some great comments including this one: “I tried this wine last week and loved it! At my local wine store I asked if they had any Chenin Blanc and they said ‘How do you spell that?'” This made me laugh and didn’t necessarily surprise me. American Wine consumers have had an Ebb and Flow Relationship with Chenin Blanc dating back to the 1970’s. In specifically searching out Washington State Chenin Blanc wines for this story I have discovered the difficulty in finding the wines outside of the winery tasting rooms.
History shows that before the 1980’s and the rise of Chardonnay, Riesling and Sauvignon Blanc, there was a larger number of Vineyards in California and Washington growing Chenin Blanc. Surprisingly at one time, the United States actually had more acreage of this varietal than France. Unfortunately, a large number of these grape vines were pulled to make room for more “fashionable” grape varieties, although there are still some stronghold pockets in the United States. Fortunately, there seems to be a Chenin Blanc revival with this chameleon grape getting the notice it so rightly deserves. I think it is time to wake up from our traditional white wines slumber and again explore the possibilities of this grape.
Chenin Blanc is a very versatile grape, it has an incredible ability to acclimate to a variety of conditions and it can also skillfully express its regional terroir. The grape has a tendency to bud early and ripens late, which makes it a resourceful contender in the production of dry to sweet and even sparkling wines. Due to its complexity the Chenin Blanc grape can vary greatly in flavor and aroma. The most common flavors found in Chenin Blanc wine include, pear, apple, honey, melon, citrus, nuts, and even some warm spices like ginger. Chenin Blanc is such a adaptable wine and the delicious dry layers of complexity compliment an array of cuisine.
There has in recent years been a shift in the White Wines being produced in Washington State, as a growing number of uncommon grape varieties are altering white wine palates. In a state where Chardonnay and Riesling make up nearly 80% of the white wine grapes harvested each year, a new frontier is being explored with more and more white varietals. A number of Washington wineries are producing 100% vintages and blends with Pinot Gris, Sauvignon Blanc, Semillion, Gewürztraminer, Viognier, and Chenin Blanc. Add in the Rhone Blends which include any combination of Grenache Blanc, Marsanne, Roussanne, Viognier, Ugni Blanc, Clairette, Bourboulenc and Picpoul and white wines may soon give Washington Reds a run for their money.
A sampling of the Vineyards in Washington State that are currently growing Chenin Blanc:
In 2018 approximatly 380 tons of Chenin Blanc were harvested from Washington Vineyards.
Chenin Blanc is often considered a simple, fruity wine, now some Washington wineries are taking on the challenge to make a higher quality Chenin Blanc, in a more complex dry style. During my tasting of several Washington Chenin Blanc wines last month, which are in fact very similar, each revealed a unique flavor profile authentically their own. Below are the Washington Chenin Blanc wines that I tasted for this article.
The Chenin Blanc grapes for the 2015 Vintage of Waitsburg Cellars Chevray Old Vine Chenin Blanc were sourced in 2013 from Upland Vineyard in the heart of Yakima Valley. Upland Vineyards is located within the Snipes Mountain AVA were they have been farming wine grapes since 1968. This is a beautiful 100% Chenin Blanc single vineyard vintage that was aged in 100% neutral barrels, bottled in April and released in June of 2014. I have to admit that this Chenin Blanc really wowed me in every way. From the color to the aromatics to the flavor this wine dazzled.
With this Chenin Blanc you are immediately greeted by a alluring creamy golden hue. The aromatics on the Waitsburg Cellars Chenin are a wave of minerals and soft pear and ripe banana with hints of salt, like an ocean mist. The flavor of a banana comes through in the first sip with swirls of vanilla, almost like a subtle banana split. This wine has a gentle round sweetness, like honey on the tongue. This is a delicious well balanced Chenin Blanc and although it would pair well with many things my mind went immediately to dessert, like a White Cake with Raspberry filling and Buttercream frosting. I truly hope that Waitsburg Cellars continues to make this Chenin Blanc and I will be looking for another bottle to pair with a lovely dessert.
The 2018 ORR Old Vine Chenin Blanc is a 100% Chenin and was harvested from Rothrock, Upland and Roza Hills Vineyards. Aged in old French oak barrels for 5 months and stainless steel drums, this vintage has a case production of 280 cases. Winemaker Erica Orr’s Chenin Blanc is always hand picked and whole cluster pressed and Orr uses a slow native yeast fermantation to naturally add complexity to the Chenin grapes.
I was intrigued by the crisp aroma of dried pears and melon blended with a hints of herby saltiness. The color, which is a greenish gold hue, preludes the taste of this wine. Unveiled as a wine that doesn’t want to completely reveal its flavor profile, each sip appeared to introduce different layers of ripe summer pears, sweet mango, and a citrus floral nutty flavor. More mineral than fruit flavor, I loved the salty finish of this wine. Although it is a dry Chenin Blanc, you get a silky richness that with each sip I imagine enjoying with Salmon Cakes topped with a Mango Chutney. Discover more about ORR Wines at http://www.orrwines.com/ .
According to the Basel Cellars website this Chenin Blanc undergoes a “Cool and slow fermentation in stainless steel resulting in bright, fruit-forward notes in the bottle, which mirrors the new-world style. It is complemented well by the rich and creaminess of approximately 20% malolactic fermentation in French oak, similar to the old-world. In blending these two styles we achieve balance and finesse.”
The 2016 Basel Cellars Chenin Blanc astonished me with aromatics of salted cantaloupe and sweet honeydew melon. There were the familiar mineral notes, but I could not get past the inviting fragrance of a platter of sliced melons on a warm summer day, lightly sprinkled with sea salt and ready to devour. My first sip of this wine was little more acidic than I would have liked but this quickly changed as the wine softened and opened up allowing the true flavors of the wine to emerge. More mineral in flavor than fruit I could catch notes of the same summer melons that were on the nose, a light citrus, and some herbal undertones in this wine. This Chenin Blanc continued to evolve with each sip and toward the end I was picking up some lovely creamy orange almond flavors. This was a perfect summertime drinking Chenin Blanc.
Lobo Hills Winery in Woodinville is continuing to raise the Chenin Blanc bar with their 2016 Vintage. With favorable comparisons to the Chenin Blancs produced in the Loire Valley where this iconic vinifera grape originated. With a node to the French and South African sytle of Chenin Blancs Lobo Hills is putting a lot of time and effort into producing an outstanding Washington Chenin Blanc. A nice lot of 160 cases were produced of the 2016 Vintage.
Softer in color and in aromas as the three previous wines, the Lobo Hills 2016 Vintage was almost translucent and had the most elegant softness to its aromatics. The aromas on this wine did not jump right out at me, it was as if they were playing hide and seek with me, only peaking out from each swirl to tease me. Sweet honey dipped pears blended with a herbal flower sent that made me think of cutting herbs on a summer morning underneath my pear tree. This Chenin Blanc is a dry and creamily lush with a full rich flavor of summer fruits and citrus. As with other Chenin Blancs there is a familiar flavor of minerals and freshness that you do not find in other white wine varietals. I enjoyed this wine with pasta dressed with creamy pesto sauce and served with Italian Chicken Meatballs, a delicious pairing. I hope that Lobo Hills doesn’t change what they are doing with this Chenin Blanc because it is a fantastic wine.
For some wineries Chenin Blanc is one of their favorite grapes, this is because the grapes grows so well in the Yakima and the Columbia Valley. These regions are known for their temperature swings and abundance of sunshine which allows the Chenin Blanc to ripen perfectly. For this reason there is a big clamoring for this limited quantity old-vine grape. Kiona Vineyards is one of the few producers that is keeping this golden gem in demand with their popular Chenin Blanc vintages. Kiona Chenin Blanc is sourced from 75.4% Kiona Estate, Red Mountain and 24.6% Andrews Vineyard, Columbia Valley. This 100% Chenin Blanc is cold fermented in 100% stainless which gives it a sharper crisper edge when tasted against some of the other Washington Chenins.
What is surprising with this Kiona Chenin Blanc is that even though it is un-oaked you get a creamy color and aroma as if it was stored in oak. On the nose this was such a wonderful wine with vanilla, pears and yes dare I say oak notes. However, what really draws you in are aromas of creamy green pears, like a sorbet made from the ripe fruit mixed with those familiar mineral undertones. One sip of the Chenin Blanc and for a split second I could swear that I was drinking a Champagne without the bubbles. All of the flavors were there and I was completely smitten by my second sip. A little more like a creamy vanilla orange sorbet on the palate, a flavor that wraps around your tongue and gives it a gentle hug. More bottles of this fantastic wine will definitely find there way into my wine fridge in the future. It was divine. You can find out more information about Kiona Vineyards and Winery here, https://www.kionawine.com/
Walla Walla winery L’Ecole No. 41 could definitely write the book on Washington Chenin Blanc, after all they have been producing this old vine, Vouvray-style Chenin since 1987. Sourced from four Yakima Valley Vineyards, their 100% Chenin Blanc has one of the highest case productions in the state with approx. 3900. Arguabley one of the most know Chenin Blanc wines made in Washington, L’Ecole No. 41 is continuing to show that Washington White Wines can give those bold Washington Reds a reason to sit up and take notice.
The enchanting bouquet on this wine brings up visions of an apple and pear crisp cooling on the window sill while filling the air with warm notes of vanilla and nutmeg. The palate has a evoking flavor walking through an late summer orchard while eating a freshly picked apple. An impressively bright minerality dusted with flecks of salt, gives this Chenin Blanc an memorable freshness. A classic Chenin that can be enjoyed now or tucked away to enjoy for the next five years. This wine would pair extremely well with a dessert that matches its aromas, an apple-pear crisp or a savory dish of lentils and sausage.
My tasting of the 2018 Warr-King Chenin was an unexpected surprise when it was served at a meeting I attended in Woodinville, WA. I call it serendipity as I was just finishing my research and tastings of Washington Chenin Blancs and this wine auspiciously found its way into my glass that night. Warr-King Wines is a true boutique winery located in the warehouse district of Woodinville. They have a reputation for producing limited production, high quality wines that capture the true essence of the Washington grapes that they source.
“This beauty is our first attempt at Chenin Blanc and we are over the moon with this one” stated Warr-King Wines Owner and Winemaker Lisa Warr-King Packer. “I did not expect Chenin to be as popular as it has been. I like wines with high acidity and crispness so Chenin has always been a favorite. I am so glad this wine is making a comeback.”
This is a true summer wine with touches of citrus, pear and soft minerality on both the nose and the palate. Fermented in stainless steel at a low temperature to preserve the aromatics, this Chenin Blanc is bright, velvety and incredibly refreshing. I was captivated by this Chenin and although I tasted it without food, Lisa will tell you that it “Pairs well with oysters on the half shell, steamed clams and a back porch.” At the time of this blog posting this Chenin may already be sold out, however, if you are patient and sign up for Warr-Kings email you will be one of the first to know when the 2019 production, which Lisa plans to double, is ready. I know I will! https://warr-kingwines.com/news-and-events/
Another Washington Chenin Blanc that I have enjoyed in the past is from Pacific Rim. This wine never disappoints and it has become a staple “go to” wine in my house when I am lucky enough to come across some bottles. Pacific Rim Chenin Blanc is aged in stainless steel tanks for 8 months prior to bottling and is a Washington Chenin not to be missed with fantastic citrus freshness and perfect balance. Made from some of the oldest Chenin Vines in the state it is a honey soaked fruit sip on a summer day kind of wine.
Paradisos del Sol Owner and Winegrower Paul Vandenberg has been making Chenin Blanc sine 1985. Back then Paul mostly made tank fermented, residual sugar style Chenin. As with the Ebb and Flow of Washington Chenin Blanc Paul changed things up after they planted about an acre of new Chenin vines in Vineyard del Sol in 2010. These vines Paul added, “have had no pesticides of any sort applied. Zero. No sulfur, no oils, no herbicides, fungicides, insecticides, rodenticides… CB is our first cultivar never sprayed, but not the last.”
The word Sève, is a wine term which means lively, fragrant aromas with persistence. However, to understand the meaning of the word, you really need to try the wine. The Sève is fermented in barrels that are at least twelve years old, these barrels Paul says still impart oak aromatics to a Chenin Blanc. For ten months it sits on the lees, and after bottling it is aged a couple more years. The current 2014 vintage was released at the end of 2018 and it is entirely Chenin Blanc. But don’t say 100%! “100% is Technically not possible. A single drop of water in the crusher? Not 100%. 99.999% Chenin Blanc”, Paul says. When I asked about an increased interest in Chenin Blanc Paul told me, ” I do hear there is renewed interest in projects like mine, using ancient techniques and new knowledge to create dry CBs. It is well liked by visitors to our tasting room and fetches a good price. Our first, smaller vintages sold out quickly at $48 a bottle. Current production is much higher and current retail is $28. Our most expensive white.” The case production for this vintage was 104.
The 2014 Vintage is a dry Chenin, with no perceptible residual sugar ” What should you pair this current Paradisos del Sol Sève -Chenin Blanc with? Paul says it is “Killer with Thai food and corned beef hash,” which compliments its delicacy and finesse.
You can learn more about this new release on their website http://www.paradisosdelsol.com/
In addition to the Washington Wineries producing Chenin Blanc highlighted in this post there are more wineries that are keeping this grape alive in Washington. Below are a few of them and many of these Chenin Blancs are currently still available:
If I can leave you with another article to read about the danger of losing Chenin Blanc to more “popular and profitable varieties”, I would like to direct you to the July 1st, Wine Enthusiast article ‘Chenin Blanc’s New Chaper’ by Lauren Buzzeo. As winelovers we hold a strong hand in the wines that are dealt us by what we drink and how we promote the wines that we love. I would encourage you to let your local Winemakers know that you do not want to lose historical wines like Chenin Blanc and other rare grapes. Lets bring a little variety back into our lives one bottle of wine at a time.
Images © Drink In Nature Photography and Drink In Life Blog.
The history of Pepper Bridge Winery in Walla Walla Washington began 30 years ago when Norm McKibben, a founding father of Walla Walla’s wine industry, realized the region’s great grape-growing potential. It was in 1989 when McKibben, his wife Virginia, and their eldest son Shane, broke ground and planted their first vineyard. Two years later, the McKibben’s added Cabernet Sauvignon and Merlot to land adjoining the family’s high-density plantings of exotic apples. It was actually apples that led McKibben to Walla Walla in 1985, after retiring from 25 years working as a civil engineer. However, after his introduction to Mike Hogue, a man he credits as a mentor, McKibben took the plunge into the world of wine and the seeds of Pepper Bridge Vineyard were sown. At first, it was all about growing and selling grapes to other Walla Walla wineries. As the vineyards McKibben planted continued to grow, so did a new idea about producing his own wine from his much sought after grapes.
With the decision of opening a own small winery of his own McKibben put his construction engineering background to work. Plans to build everything on site to make the winery function and run as smoothly as possible soon materialized. For the better part of a year, McKibben regularly traveled and checked out wineries in California to get a glimpse of the good and the bad, to see what worked and what didn’t. Then in 1998 with a plan to build the best winery facility in Walla Walla, McKibben officially launched Pepper Bridge Winery , in partnership with Anheuser-Busch veteran Ray Goff. A year later, third-generation Swiss winemaker Jean-François Pellet joined the team. At the time it was the 18th Winery in the Walla Walla Valley, today the valley has over 140 wineries.
During my tour of the wine making facility it was clear that an extraordinary amount of attention and detail went into planning the functionality of the building. The three level winery is built into a hill and each part of the building utilizes innovative techniques and design to enhance the quality of the crafted wine. This building is home to Washington states first state-of-the-art gravity-flow facility and includes subterranean caves. The gravity flow winery moves the grape pulp and juice from the sorting table, to the tanks and finally to the barrels by way of gravity as opposed to pumps.
Rows up on rows of wine barrels line the long expanse of the underground barrel room, holding soon to be bottled promises of past vintages.
My favorite part of the Pepper Bridge Winery tour, as with many winery tours, was getting a look at the Wine Library Room. These rooms are filled with more than just bottles of wine, they also hold the memories of countless individuals who have enjoyed the wines within these walls.
Here is information: Experience Pepper Bridge Winery in a whole new way with a Food & Wine Pairing Class. Begin your tour on the back patio with a view of the estate vineyards followed by a private seated tasting in the library. A local chef will prepare a selection of small dishes that will be paired with each wine to show you how the components interact with one another for a more enjoyable experience on your palate. Learn to appreciate the full breadth of our wines and how to expertly pair with different foods.
Price: $60/pp plus tax; $48/pp for Club Members Duration: 90 minutes
Appropriate for those 21+ years of age
Hours: Friday & Saturday; 11am and 2pm
The wine tasting flight included five of the Pepper Bridge Wines that are currently available: 2018 Sauvignon Blanc, 2016 Merlot, 2016 Trine, 2016 Cabernet Sauvignon and 2012 Cabernet Sauvignon.
A blend of 93% Sauvignon Blanc and 7% Sémillon this Sauvignon Blanc is alive with the aroma of ripe stone fruit and a collection of tropical fruits that mingle together with a dash of salinity and earthy mineral undertones. Each sip brings with it those same tropical fruit notes and a long bright mineral taste that is perfectly balanced with the acidity of this wine. Full and On the palate, bright acidity highlights tropical fruit notes with lingering minerality. Full and rich on the tongue I knew that I could not leave with out a bottle of this Sauvignon Blanc. Only 344 cases were produced.
I was excited to try this 2016 vintage of the Merlot after enjoying the 2015 last year. This wines aroma ushers in complex whispers of dark fruit; plums and sweet black cherries, wrapped in notes earth and dried leaves. Flavors of fresh dark wild blueberries and red raspberries, give way to chocolate covered cherries and warm spices. Each sip is a silky mouthful of soft tannins and a long velvety finish. I loved this Merlot and purchased a bottle to store and enjoy in the next few years.
Trine is Winemaker Jean-François Pellet’s creative blend, a wine that allows his expression combining a vintage that contains the Bordeaux’s traditional five red grapes. This really is one of my favorite Pepper Bridge Wines, I have a bottle of the 2015 Vintage stored away for a future day. The 2016 did not disappoint with a strong introduction of Cabernet Franc notes both on the nose and on the palate. A blend of 35% Cabernet Franc, 30% Cabernet Sauvignon, 27% Merlot, 5% Petit Verdot, 3% Malbec, this wine shines with notes of bright red raspberry and dark currants on the nose. Melding with the fruit fragrance is a wonderful boutique that combinations herbs and floral scents. All of these scents dance with a light note of pleasing robust red fruits that are swimming in a forest of earthy warmth. Smooth and velvety with tannins that roll around the tongue into a balanced and rich finish.
At Pepper Bridge their Cabernet Sauvignon has been crafted every year since their inception in 1998. It is a flagship wine for Pepper Bridge and with every distinctive vintage, winemaker Jean-François Pellet employs a blend of Bordeaux varietals. The 2016 Cabernet Sauvignon is an elegantly confident wine that showcases dark, rich fruit, and holds a lot of promise in the years to come.
This 2012 Cabernet Sauvignon has won numerous awards and accolades for its robust flavor and exceptional sustainability. Strong on the Cabernet Sauvignon with 76%, then blend also includes 9% Merlot, 7% Cabernet Franc, 4% Malbec and 4% Petit Verdot. I instantly loved this Cab Sauv and it’s tempting aromas of dark ripe fruit, forest floor and crushed dried herbs. After a first sip of this expressive wine I knew that I wanted to also bring a bottle home to tuck away. Displaying impressive layers of plum, blueberry and blackberry wrapped in blankets of cocoa and minerals this wine surrendered to a collection of richly smooth tannins and a sophisticated finish.
A trip to Walla Walla would not be complete without a visit to Pepper Bridge Winery and the gorgeous country where it is located. Perched on a hill with magnificent views of the estate vineyards; Pepper Bridge, Seven Hills and Les Collines, these are some of the most famed vineyards in Washington. My visit to The Pepper Bridge Winery was both insightful and educational. There was so much to learn about how McKibben and the rest of the Pepper Bridge family helped make Walla Walla Wine country what it is today. Thank you to everyone on the Pepper Bridge team who made this visit memorable. I can’t wait to visit again!
Pepper Bridge Winery is located at 1704 JB George Rd, Walla Walla, WA. For more information about Pepper Bridge Winery and the wine releases that a currently available for purchase visit http://www.pepperbridge.com/
Images © Drink In Nature Photography and Drink In Life Blog.
“Life is just a bowl of Cherries; Don’t make is serious; Life’s too mysterious.” Life is just a bowl of Cherries: Song by Doris Day
I have often thought July should really be National Cherry Month instead of February. After all in the Pacific Northwest and especially in Washington State that is when the cherries season begins. Washington is the top producer of Cherries grown in the United States with two varieties, Sweet Red and Rainier Cherries making up the majority of the 10 commercially produced types of Cherries. There is a National Cherry Day in the United Kingdom that is celebrated on July 16th, but no National Cherry day is celebrated in the United States. There are national cherry food days, but nothing that gives this beautiful fruit the celebration that it truly deserves in the month of its harvest. For this reason I am declaring my own Cherry celebration with some recipes that bring out the natural flavor of this sweet fruit.
What is Celebrated in July is a collection of popular cocktails. July 10th was Pina Colada day, today July 11th is National Mojito Day, and the 19th is National Daiquiri Day. Fresh Ripe Cherries can bring a bright and refreshing twist to homemade cocktails with their robust sweet flavor and striking color.
A delicious Cherry & Mint Simple Syrup can be used in both of the following cocktail recipes. To prepare the simple syrup begin by boiling 1 cup of water and 1 cup of granulated sugar and stir until the sugar is dissolved. Remove from heat and add 1 1/2 cup of pitted crushed cherries and 20 fresh mint leaves. Let it set and cool for 30 minutes, then strain and chill in the refrigerator until ready to use.
yield: 4 TO 6 COCKTAILS
1 1/2 cups pitted fresh cherries (reserve a few for garnish)
½ cup Cherry & Mint Simple Syrup
8 ounces white rum
club soda, chilled
In a blender or food processor, blend chilled simple syrup and cherries. Pour through a strainer, discard the cherry pulp and keep the sweetened cherry juice.
Place 4 to 5 mint leaves in the bottom of 4 to 6 tall glasses. Squeeze half a lime into each glass. Add 2 ounces of rum to each glass. Use a muddler (or the handle of a wooden spoon) to smash the mint leaves, lime juice and rum together. Divide the sweetened cherry juice between the four glasses. Top each drink off with chilled club soda. Stir and add an ice cubes, garnish with fresh cherries and mint leaves.
1 cup cherry juice (I used the Simple Truth Brand Dark Cherry Juice, do not use tart cherry juice).
1/4 cup freshly squeezed lime juice
3/4 cup white rum
2 cups frozen sweet cherries (pit cherries and freeze overnight)
1/2 cup Cherry & Mint Simple Syrup
Chocolate Cherry Ice Cream or Vanilla ice cream
Start by making the Cherry ice cubes as they need time to freeze. Pour one cup of cherry juice into an ice cube tray (approximately 12 ice cubes) and freeze until solid.
Place 1/2 cup cherry juice, cherry & lime simple syrup, lime juice, rum, frozen cherries, and all of the cherry juice ice cubes into a blender. Blend until completely combined and slushy. If desired, add additional plain ice cubes to thicken it or additional chilled cherry juice to thin it out to meet your desired consistency. Serve immediately. Add a scoop of ice cream to make a decadent float.
It is no secret that chocolate and cherry make great flavor companions. For a quick and delicious chocolate and wine pairing dessert make a batch of Roasted Cherry Dark Chocolate Brownies, but lets booze those cherries up before roasting for some extra flavor.
1 cup fresh pitted cherries (soaked in the spirit of your choice)
Ghirardelli Ultimate Fudge brownie mix (prepared according to directions)
Drain the cherries and cut in half. Sprinkle with raw or brown sugar and roast at 400 degrees for 10 minutes.
Prepare brownie mix. Remove cherries from the oven and reduce oven temperature according to brownie directions.
Mix cooled cherries into the brownie batter and bake according to brownie directions. Top with ice cream!
This brownie is made even better with a scoop of the same Tillamook Chocolate Cherry Fudge Ice Cream used in the Frozen Daiquiri recipe.
This tangy and balanced wine is full of intense red fruit aromas with swirls of spice and pepper. Luscious deep blackberry and spice flavor mingled with the smokiness of the new bourbon barrel aging make for a perfect pairing with the Roasted Cherry Dark Chocolate Brownies.
Images © Drink In Nature Photography and Drink In Life Blog.
When it comes to Food & Wine Pairings, it can sometimes feel like a struggle to find a well orchestrated combination. There are numerous books about Food & Wine Pairings, blog posts written about the subject, and it is mentioned everywhere on Social Media. Understanding why some foods pair better with select wines can be challenging. With the bounty of ingredients, spices, fusion cuisines and the incredible amount of wine available it can be a daunting task. By attending a professionally prepared Food & Wine Pairing widely available at local wineries now, we can get a bit more insight into the popular Food & Wine Experience.
On a recent trip to Walla Walla I was invited to attend the Friday Food & Wine Pairing at Seven Hills Winery. Having the opportunity to journey through some of Seven Hills finest limited release wines, expertly paired with small bites by local chef Sarah Mayhew, was a food & wine experience that I did not want to miss.
The Food & Wine Pairing is limited to 8 guests which allows for a more intimate experience and personal impression of the wines and how they pair with the specially matched foods.
Our Food & Wine Experience was hosted by Seven Hills Tasting Room Lead and Sommelier Danielle Christopher. Danielle has worked for Seven Hills Winery for over two years and had a wealth of knowledge about the limited release wines that we tasted.
The Carménère was a perfect pairing with the Hush Puppy as it was a great food wine that allowed you to enjoy the food yet finished with a touch of spice. On the nose this wine was full of floral notes with touches of Red Raspberry and remnants of fresh Spring air. The pleasantly light rounded acidic flavor of the wine with energetic raspberry notes blended well with the crispiness of the Hush puppy and the delectable Scallion Aioli.
This 2016 is drawn from the original estate founding Cabernet Sauvignon blocks at Seven Hills Vineyard, which were planted by the McClellan family in 1980. The vintage marked the 29th year of making Cabernet Sauvignon from these old vines. In this pairing, the delicate and sweet vanilla flavors of the Cabernet played well with the creamy mushrooms and herbs of this Savory Bread Pudding. Within the Cab the aroma of dark cherries draws you into an herb garden that wraps around around your tongue with each sip. This wine perfectly accentuated the nutty Manchego Cheese with flavors of plum, cherry and tobacco. A wonderfully executed pairing and the wine was so good that a bottle went home with us that day. With cellaring, this Cabernet will continue to develop and mature for years to come.
This pairing was the second most discussed within our group as we all felt the Pentad, which due to an unforeseen circumstance, had been decanted for only an hour and was not quiet ready to drink. This is not to say the Brisket and Polenta bite was not delicious, but at the time we sipped and discussed this wine it was almost unanimously deemed the least favorite wine. However, the Pentad was not quite ready to roll over and claim defeat. As we continued on our tasting journey the wine began to open up in our glasses, further exploration into this wine had before the end of the tasting everyone had changed their tune.
With notes of blackberry and a light acidity on the nose, the flavors of this wine completely popped with a bold fruit forward wild and peppery taste that gave way to an image of walking through a forest filled with wild blackberries. The 2009 Pentad, was rated 96 Points by the Wine Enthusiast and named #31 on their list of the TOP 100 Cellar Selections in the world.
I think that it is fair to say to the whole group enjoyed this combination the most. There was just something about the spicy creaminess of the Sweet Potato Pie that meshed so well with this perfect Merlot. Yes, I said it, a perfect Merlot! A bottle of this Gem came home with us as well. Aromas of earthy over ripe dark fruits with toasted barrel spices catches your attention instantly. The Black Pepper Pretzel Crust in the bite added to the Merlot with its own flavors of deep smokey fruit and layers of depth with peppery tones. This 100% varietal wine is full of richness and will offer plenty of pleasure when opened after a rest in the cellar.
I learned so much more about Seven Hills Winery’s wines, vineyards and enjoyed a continued education on food pairing from this experience. After the food & wine experience we were also treated to a tour of the winery and a special tasting from one of the barrels. I would like to thank Seven Hills Winery and especially Danielle Christopher for making this a memorable visit to their tasting room. I would love to hear about memorable Food & Wine Pairing that you have experienced.
Food & Wine Parings are available at Seven Hills Winery on Fridays and Saturdays at 11:00 am (limited to 8 guests). Fee is $55 per guest ($45 for wine club members). Allow 90 minutes. For more information or to book a reservation, please contact Danielle Christopher at 509-529-7198 or Danielle@sevenhillswinery.com.
Images © Drink In Nature Photography and Drink In Life Blog.