Spring is in the air and if you are anything like me, you are anxious to get outside and enjoy some sunshine (which at times is hiding behind those gray clouds here in the Northwest.) I am always looking for something new to do this time of year. What better way to enjoy some sunshine but to travel to eastern Washington and hike the vines on Red Mountain. Beginning in April through October 29th, you can be lead on a guided walk of the vineyards, a program called “Watch Wine Grow,” at Terra Blanca Winery and Estate. The walks run from 1-3 p.m. on Fridays and Saturdays. The cost is $15 and they encourage you to make reservations.
Spring also means that I’m ready to put away the heavy sweaters and bring out the bright and cheery lighter ones. It is the same with wine. I am ready to put away the heavier red wines for a few months and concentrate on the whites Although it is not quite warm enough yet to really enjoy a crisp white wine on the patio, we have found a really rich white wine that for all intent and purposes can stand up to any red wine. In our travels, we came across the Oyster White by Paradisos de Sol in the Rattlesnake Hills AVA. This is a very complex white wine and if you love the taste of brie and/or oysters, you will love this wine. Just released in 2/10, it is already getting great reviews! We think it will be a great way for our wine lovers to make the transition from reds to whites this season.
So here’s to spring….as we lighten up and air out our cellars.
Our Pick for April 2011:
Decisions, decisions! As we traveled to eastern Washington in February, our goal was to find the perfect wines that represented both the Yakima Valley AVA and the Rattlesnake Hills AVA. Both of these AVA’s share the climate traits of cold winters and long dry growing seasons with very low humidity. The long summer days and cool nights, paired with minimal rainfall and lots of sunshine allow for the ultimate expression of fruit and a balance of flavors. Our winery picks of the month are Agate Field Winery and Paradisos del Sol. Both are unique and offer wines that are very true to the AVA they represent.
Featured Wineries:
Agate Field Vineyards
Our trip to the Yakima area in February was rather unique in that we experienced a lot of tumbleweeds as we drove around. It was a brisk February weekend and the winds were high and everywhere we looked, we saw tumbleweeds. Well, this was very fitting for our trip to Agate Field Vineyard. This winery has a “cowboy feel” to it as you drive up the long drive. With the wind howling and tumbleweeds scattered about, I thought I must be on a movie set for a western film. The building is rustic, made of logs. It has a second-story deck that overlooks the vineyards of Whiskey Canyon. The tasting bar is made of knotty pine and high above the shelves of wine are wagon wheels. Beyond the tasting bar is the barrel room and this is where we met winemaker Bob Radke, pouring his premium wines. Bob has an infectious smile and a down to earth personality. He is one person who truly loves what he does. He likes keeping the wine production low (500 cases a year). This gives him a hands-on approach. This is a family business—founded by Ben Rashford and his wife, Ruth. Bob is not only their winemaker but he is their son-in-law. Their daughter, Ginger, is often behind the wine bar offering a generous pour. Don’t be surprised if you actually feel like you are part of the family after you experience Agate Field. We enjoyed all of their wines very much, but two that really stood out for us are our featured wines this month. .
AGATE FIELD 2006 La Moisson Red—92 Points Wine Spectator Silver Medal Winner
60 % Cabernet Sauvignon and 40% Cabernet Franc. Firm and focused, deliverying a juicy core of black cherry, plum, black olive and mint, whizzing through a layer of fine tannins, zooming through the lively finish. Stylish aned complex, this has miles to go. Best from 2012 through 2017. (250 cases made)
AGATE FIELD 2005 La Moisson Red (second red for club members) 89 points Wine Spectator—Silver Medal Winner
55 % Cabernet Sauvignon, 27% Cabernet Franc, 18% Merlot. An inviting wine that lures you to another sip with currant and dried tomato flavors up –front, shading in black olive and earthy –spice character as the finish lingers. Best from 2009-2015. (250 cases)
Paradisos Del Sol
Paradisos del Sol located in Zillah, WA, opened its doors in 2000 and owner and winemaker, Paul Vandenberg, never looked back. Paul named it Paradisos because when he walks through the vineyard he fee
ls like he is in paradise. Paul has been making wine since 1983 and he views himself as a winegrower not a winemaker. He also feels that he still has more to learn and sometimes he is amazed at the way his wines turn out. For example, our featured white Semillion called Oyster White, is a unique white wine that was just released in February 2011. Paul told us that he really isn’t sure why it turned out the way it did this year and he isn’t really sure if he will be able to duplicate it again. This white wine is full bodied for a white and very complex and buttery. He only produced 88 cases of this wine and the public is crazy about it, especially if you love oysters and brie. Will cellar well for several years.
We like visiting this tasting room because it is like visiting grandma’s farm. When you pull in, you may scratch your head and wonder if you are at the right place. A sign is posted that says, “Yes! This is a tasting room. Come on in!” There are colorful flags blowing in the breeze and you will be greeted by more than one chicken or turkey scratching the ground. Enter a cozy tasting room that is located inside the L-shaped rambler. More than likely you will be greeted by Paul and his wife Barbara who love to complement food and wine. You will be offered small bites (similar to a day at Costco—minus the wine) that will complement their flight of wines. Paul loves to educate the public about wine and he is a firm believer that great wine is grown not made.
PARADOSIS DEL SOL 2009 OYSTER WHITE
Carefully grown to have tropical fruit aromatics. Barrel fermented and aged in aged oak for roundness, suppleness and complex flavors. Crisp acidity brings harmony to a seafood dish—skip the lemon, you’ve got this wine! Excellent with fish and poultry, especially oysters and don’t forget the brie.
Let’s Pair Up
Fried Oysters with Brie—Pair with Paradisos del Sol 2009 Oyster White (Serves 4)
You Will Need:
- 1 dozen shucked Oysters
- 4 ounces of Brie cut into 12 equal pieces
- Creole Seasoning
- 1 tbsp olive oil
- 1/2 cup flour
- 2 Tbsp minced shallots
- 1/2 cup corn meal
- 1 Tbsp chopped garlic
- 1/2 cup vegetable oil
- 1 lb fresh spinach
Instructions:
Preheat oven to 400 degrees. Pat the oysters dry and lightly season them with creole seasoning. Mix the four and corn meal and add some more creole seasoning to it. In a large cast-iron skillet, heat the vegetable oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1-2 minutes on each side. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of cheese on top of each oyster and bake for about 2-3 minutes until the cheese melts.
In a sauté pan over medium heat, add the olive oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and sauté for 2-3 more minutes. Season with salt and pepper to your taste. To serve, mound the spinach in the center of a plate and arrange 3 oysters on top.
Herb-Crusted Leg of Lamb—Pair with Agate Fields 2006 La Moisson Red
You Will Need:
- 6 tbsp bread crumbs
- 6 tbsp unsalted butter—softened
- 6 garlic cloves minced
- 6 tbsp chopped flat parsley
- 3 tbsp thyme
- 3 tbsp chopped rosemary
- 2 tbsp fresh lemon juice
- one 7 lb bone-in leg of lamb fat trimmed
- Salt and pepper
- 1/4 cup Dijohn mustard
Instructions:
Preheat oven to 325 degrees. In a bowl, mix the bread crumbs with the butter, garlic, parsley, thyme, rosemary and lemon juice. Season the lamb all over with salt and pepper. Rub some of the herb mixture on the underside of the lamb and set in a roasting pan, fat side up. Spread the mustard over the top of the lamb, then pat the remaining herb mixture over the top of the lamb.
Bake for about 2 hours, until browned on top and meat temperature registers 150 degrees.
Transfer the lamb to a carving board and let rest for 15 minutes.
Tags: 2009 Oyster White, AGATE FIELD 2005 La Moisson Red, AGATE FIELD 2006 La Moisson Red, Agate Field Winery, Paradisos Del Sol, Rattlesnake Hills AVA, Semillion, Washington Wine