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Wine Club Picks for May 2011 – Coeur de Terre Vineyard – McMinnville AVA

Tuesday, May 17th, 2011

As the weather begins to warm up heavier red wines get pushed aside for whites. Not Pinot Noir! This lovely red has the perfect flavor profile that early spring and summer dishes need.  We have found a wonderful Pinot from the McMinnville AVA in Oregon that should really make your summer dishes sing.  Keep in mind that foods with light spiciness that spend a short time on the grill are ideal for the forward fruit flavors of Pinot Noir.  Try pairing it with an herb-crusted chicken or pork tenderloin, or a peppercorn beef filet….or the wonderful salmon that Washington is known for. It also pairs beautifully with mild cheeses. Pinot is the perfect versatile wine to enjoy with all of these dishes. 

The Riesling we are featuring this month is from Coeur de Terre Vineyards. This fairly new winery is making a great name for itself and hands down, winemaker, Scott Neal knows how to make a true German style Riesling.  Make sure and read our article about the aroma of petrol in Riesling, before you open the bottle.  The strong “petrol” nose may be a first for you, so keep an open mind and be ready to experience what classic aged German Riesling is all about. 

Mark your calendars for July 23rd. Our annual BBQ event will take place at our home and we will be featuring award winning wines from Eaton Hill Winery out of Granger, WA. 

McMinnville AVA

This is our first time to feature this particular AVA. There are only six wineries in this AVA that are estate driven wineries. Coeur de Terre, is one winery that produces wines solely from their estate vineyards, all of which are within this unique AVA. 

McMinnville AVA was established in 2005 and 600 acres are dedicated to vineyards. It is entirely contained within the Willamette Valley AVA, running between McMinnville and Sheridan. McMinnville is one of the few AVAs that is designated in part based on elevation, with vineyards required to be between 200 feet (61 m) and 1,000 feet above sea level, where the soil and rock formations differ from surrounding areas. Primarily uplifted marine sedimentary loams and silt, the top soil is shallow and relatively infertile.

Coeur de Terre Vineyard

It’s not often that a winery is inspired by a rock….but it’s true if you are speaking about Coeur de Terre. Coeur de Terre, is French for “Heart of the Earth.”  While establishing their vineyard in 1998, Scott and Lisa  Neal found a massive heart shaped rock on their property and this rock symbolizes their dedication to working with nature.  Like many pioneers before them, they wanted to create the perfect Pinot Noir but with one important difference….they wanted to utilize only organic farming techniques. It continues to be important to them that they work sustainably with nature to create a healthy environment for their vines as well as for their family. 

We came across Coeur de Terre on a crisp spring morning in April, 2011.  We were on the hunt for artisan wines that used only fruit from the McMinnville AVA.  Not an easy task because many winemakers will use a combination of fruit from different AVA’s or they will use fruit from the larger Willamette Valley AVA.  Not so with Coeur de Terre.  Owners, Scott and Lisa Neal take great pride in producing estate grown Pinot Noir.  They do it all…..they live on the estate, they plant the vineyards, they farm the land and they make the wine.  

We met Lisa that morning as she was running their beautiful tasting room, which is spacious, open with views of their land. The fireplace was burning and its warmth took the chill off our bones from the morning air and mist. We were not only greeted by Lisa and her warm, inviting smile, but we were greeted by their family dog, Jack, as well.  A winery wouldn’t be a true winery, without the winery dog taking charge and welcoming its guests.  On a warmer day, their deck with Adirondack chairs would be the perfect place to relax and enjoy a glass of wine while taking in the view. 

Scott and Lisa moved to this location in 1998 after scouting potential vineyards over a Memorial Day weekend. Once settled, their first task was to plant a 3 acre block of Pinot which is known as “Renelle’s Block – otherwise known as “mother block, “ named after and dedicated to Scott’s mother, Renelle.  Eventually they planted another 13 acres of Pinot, blocks named after Lisa’s great-grandmother, Sarah, and their two daughters, Abby and Tallulah.  They are hands on and they are responsible for all aspects of the vineyard and winery operation. All new plants are grafted at the estate in their greenhouse from hand selected vines in their vineyard. All viticulture activity is directed by Scott and Lisa and all winemaking is done onsite in micro sized lots keeping the blocks separate until final bottling.   They produce approximately 3,000 cases a year.

Before leaving, we met Scott, the winemaker, as well as Scott and Lisa’s young daughters. It’s a true family affair and it didn’t take long to see the pride that they have for not only their family and friends, but for the land and the wines that they produce.

Coeur de Terre Vineyard 2008 Estate Pinot Noir (2010 Outstanding Wine—Oregon Wine Awards)

Using only estate grown fruit, selections from Renelle’s Block, Sarah’s Block, Abby’s Block and Tallulah’s Run.  This wine first impresses with an intensely deep hued wine that is brilliant, but nearly opaque to the intensity of color. The nose greets with spice and the scent of a cedar cigar box along dark cherry, coffee, and toasty tone. On the palate, the wine is deeply textured and presents itself with sweet luscious fruit reminiscent of dark pie cherries with spice and the estate’s signature minerality. The finish is long with hints of toffee, coffee and more spice.

Coeur de Terre Vineyard 2006 Riesling

This is Scott’s first attempt at Riesling—a true classic German style Riesling. Made with fruit from Hyland Vineyard located in the McMinnville AVA. Hyland has some of the oldest Riesling vines –dating back 30 years. This wine is vibrant with acidity opening to delicate floral notes and honey on the nose. In the mouth one gets minerality infused with nectarine, soft apple blossom, and pear. It gains texture and finishes with an infusion of honey, luscious peach and peach pit. 

Coeur de Terre Vineyard 2009 Oregon Pinot Noir (2nd Red selection for wine club members)

The McMinnville AVA is known for its intense Pinot Noirs of dark fruits and earthy overtones, and this wine lives up to these expectations. Intense red color lures you in with signature Coeur de Terre earthy aromatics followed by notes of dark cherry, toasty oak and pomegranate fruits and cedar cigar box. The soft lush palate embraces one with ripe fruits and layers of pie spice and minerality.  The wine shows nice structure with finely grained tannins, round mouth feel and deep roasted coffee overtones on a very nice finish.

Let’s Pair Up

Filet au Poivre—Pair with Coeur de Terre 2008 Estate Pinot Noir 

You Will Need: 

  • 4 (8 ounce) tenderloin steaks (about 1.5 inches thick)
  • Salt
  • 2 Tbsp whole peppercorns crushed
  • 1 tbsp unsalted butter                  
  • 1 tsp olive oil                             
  • 1/4 cup pinot noir               
  • 1.5 cups beef stock
  • 1/4 cup heavy cream 

Directions: 

Remove steaks from refrigerator 1 hour before cooking. Coat both sides of steak with salt and crushed peppercorns. Set aside. 

In a medium skillet over medium heat, melt the butter and the oil until they begin to smoke. Add the steaks and cook for 4 minutes on each side (medium rare).  Remove and place on platter covered with foil. Pour off the fat but do not scrape the pan clean. Deglaze the pan with wine. Stir in beef stock and reduce by half over medium heat.  Add the cream and stir to thicken and combine, until the sauce coats the back of a spoon.  Season with salt and pepper to taste.  Add the steaks back to the pan, spoon the sauce over and serve. 

Arugula, Goat Cheese, Beet Salad—Pair with Coeur de Terre 2006 Riesling

You Will Need: 

  • 2 lb beets   
  • 3 cups baby arugula   
  • 8 oz goat cheese   
  • chopped walnuts        
  • red wine vinaigrette 

Preparation: 

Preheat oven to 400. Wrap beets in foil and place on the middle rack of the oven and roast for 45 minutes to one hour. Let cool, peel and slice into strips. Wash the arugula and spin dry. Place arugula in a large bowl and refrigerate until ready to serve. Toss arugula with just enough dressing to lightly coat. Arrange on four plates, garnish with beets/ crumbled goat cheese and walnuts. 

Red Wine Vinaigrette: 

  • 1/4 cup red-wine vinegar  
  • 1 tbsp Dijon mustard  
  • 1 tsp sugar  
  • salt and pepper to taste  
  • 1/2 cup extra virgin olive oil 

Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue to whisk until thickened. 

**** Note:  The steak and the Goat Cheese Beet Salad may be served together and paired with either the  Estate Pinot Noir or the Riesling.  Keep in mind that Pinot Noir is a very versatile wine and believe it or not….this special Riesling is equally versatile. Give it a try!  ENJOY!

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Wine Club Picks for April 2011 – Agate Field Vineyards & Paradisos Del Sol

Tuesday, May 17th, 2011

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 feels 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.

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Wine Club Picks for March 2011 – Bella Terrazza Vineyards & Ryan Patrick Vineyards

Monday, May 9th, 2011

We ended the month of February in a big way this year. We had a wonderful tasting party at our home on the 26th , and we ended our evening by having dinner at our favorite wine bar , Northwest Vintage, in downtown Puyallup. A big hearty thank you to all 30 you who attended our tasting party. We enjoyed seeing familiar faces and we really enjoyed meeting new people , some who came from our meet-up group and others who are members of the Madsen Cellars wine club. 

A special thanks to Dana Madsen, owner and wine-maker of Madsen Cellars, who brought a wonderful flight of wines for our tasting, and graciously poured for our event. This allowed us to mingle with all of you and to catch up on your wine interests and wine jaunts.  

During our tasting event, many of you asked how I manage to make such a variety of foods that pair so well with the wines that are served.  It takes thought and effort, but it really isn’t too difficult. I have given you some pointers in this newsletter that will help you if you should want to try your hand at pairing wines with food, or putting together your own tasting party or dinner.   Many of you have also requested my recipe for the Shrimp in Dill Sauce that pairs perfectly with Chardonnay. Feel free to email us with your request and I will make sure and send you a copy of that recipe or go to our website and you will find the recipe in the March 2010 newsletter archive.  

Our next event will be in July. It will be our annual BBQ and we will set a date soon so you can mark your calendars accordingly.

Pick of the Month:

Our two picks for the month of March are wines from Bella Terrazza Vineyards and Ryan Patrick Vineyards.  Both tasting room are in Leavenworth and both use estate grown grapes from the Columbia Valley AVA.  We visited these tasting rooms during our recent trip to Leavenworth in February.  Leavenworth is a wonderful Bavarian town worth visiting any time of year, but especially during the winter months. The Bavarian village blanketed with snow is something  to behold.  Make sure and read our blog about our recent trip to Leavenworth, where we enjoyed visiting the numerous tasting rooms within walking distance of each other in downtown Leavenworth, and where we enjoyed their annual winter Bavarian festival….smooshing anyone?  We hope you will enjoy our selections, which left us wanting more after our first sip. 

 Bella Terrazza Vineyards:

The name “Bella Terrazza,” is Italian for “Beautiful Terrace.” This depicts the setting of the actual winery which is located on a southwest-facing terrace perched above the Wenatchee River in the Sleepy Hollow area west of Wenatchee. February really isn’t the best time to venture to the winery, but we enjoyed their cozy tasting room which is located under Der Sportsman in Leavenworth on Front Street. It has a feeling of entering a wine cave. Barrels line the back wall and a wine bar welcomes you. A few small tables are available, where you can purchase a glass of wine and visit with owner and winemaker, Bob Richards. Bob’s red wines are intense and full of flavor and his whites are crisp and very refreshing.  We came to understand and appreciate Bob’s love and philosophy of winemaking.  His motto is “Local Vines Creating Exceptional Wines.” He is a true believer that wines are made of “people, memories, commitment, dedication and passion.” Their vines were planted in 2001 and they were licensed in 2006.  Bob understands the true meaning of artisan wines.  He only produces 1200 cases each year and he plans to keep the production about the same in the future. He may be fairly new to this business by wine standards, but Bob definitely knows what he is doing.  When we return to the Wenatchee area this spring/summer, we plan to stop in at their actual winery.  We have heard wonderful things about its atmosphere.  It is connected to the family nursery, where you can pick your own blueberries when in season, as well as enjoy a wonderful picnic on the lawn while taking in the view of the Cascade Mountains and the Wenatchee River Valley. I’m sure that when we return to see Bob and experience his new wines in the future, we will be treated with great care.

Bella Terrazza Lemberger

This wine opens with aromas of black currant and green olive. Smooth in tannin. This is a medium bodied red that tastes of deep black cherry with a long walnut finish.  Pair with any pasta/cheesy dishes, turkey, barbecued meats, lamb, veal, chicken in red sauce. Pairs beautifully with bleu cheese and goat cheese. Try a bit of chocolate with it as well.

Bella Terrazza Estate Grown Cabernet Franc (second red selection)

Beautiful garnet color with distinctive aromas of chili peppers and plum. Bold and fruity in the mouth with a spicy lingering finish. Pairs with poultry, lasagna, couscous with meat, Middle Eastern fare and Greek cuisine.

Ryan Patrick Vineyards:

This winery is owned and operated by Terry and Vivian Flanagan. They opened for business in 1996 and named their new venture after their two sons, Ryan and Patrick, both of whom are now instrumental in the family business. Their first tasting room is located in the heart of Leavenworth, WA. On the numerous occasions that we have been to this tasting room, it has always been packed. No need to wonder why. The atmosphere is pleasant, the tasting room staff are cheerful and knowledgeable and most of all, we all have come to love and respect wine-maker, Craig Mitrakul. Craig has been an integral part in the winery’s success and is proving to be one of Washington State’s most desirable winemakers, producing award-winning wines. Most of the wines produced are estate wines, using fruit grown from three separate family-owned vineyards in North Central Washington. The vineyards are near Quincy, WA which will soon be listed as the Ancient Lakes AVA, which when granted will be the newest viticulture at in Washington.

Ryan Patrick 2008 Reserve Chardonnay

Their best Chardonnay to date! Tropical fruit aromas greet your nose with delightful floral notes, oak and hints of butterscotch. Smooth, velvety texture showing bright acids and clean, fresh pear and green apple at mid palate. Long, clean finish with notes of honey and grapefruit.

Let’s Pair Up:

Bella Terrazza Lemberger—Pair with Mushroom and Goat Cheese Pizza

You will need:

  •  1 pkg (13.8 oz.) refrigerated pizza dough                      
  •  2 tbsp olive oil
  • 1 red onion thinly sliced                                                          
  •  3 cloves garlic, minced
  • 1 8 oz pkg sliced button mushrooms                      
  • 1 6 oz pkg sliced cremini mushrooms
  • 1 5 oz. pkg shiitake mushrooms                                                    
  • salt and pepper
  • 1 4 oz. pkg goat cheese, softened
  • 2 cups shredded mozzarella cheese
  • 3/4 cup sun-dried tomatoes (not packed in oil) finely chopped

Instructions:

Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray and shape dough into large rectangle on the baking sheet. Bake for 7 minutes or until set. Cool slightly.

Heat oil in 12 inch skillet over medium high heat and add the onion, cook and stir for 2 minutes. Add garlic; cook for 30 seconds. Add the button and cremini mushrooms. Cook for 5 minutes then add the shiitake mushrooms; season with salt and pepper. Cook 10 more minutes or until liquid has evaporated.

Spread goat cheese on pizza crust. Sprinkle with 1.5 cups mozzarella cheese and tomatoes. Top with mushroom mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.

Bake 10-12 minutes or until cheese is melted and crust is golden brown. Serve immediately.

Ryan Patrick 2008 Reserved Chardonnay—Pair with Chicken and Mushroom Fettuccine Alfredo

(made in a slower cooker and served 6-8)

You will need:

  • 1.5 lbs chicken breast tenders
  • 16 oz cremini mushrooms cut into thirds
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz. cream cheese, cut into chunks
  • 1.5 cups Parmesan cheese
  • 1.5 cups whole milk or half and half
  • 2 sticks butter cut into pieces
  • 1 lb pkg uncooked fettuccine chopped parsley

Instructions:

Spray slow cooker with nonstick cooking spray. Arrange chicken in a single layer in the bottom of the slow cooker. Top with mushrooms; sprinkle with salt, pepper and garlic powder.

Combine cream cheese, parmesan cheese, milk or half and half and butter in a medium sauce pan over medium heat. Whisk until smooth and heated through. Pour over the mushrooms. Cook on love for 4-5 hours or high for 2-2.5 hours.

 Cook fettuccine according to the package directions; drain. Add to the slow cooker and toss to coat. Sprinkle with parsley and more Parmesan cheese.

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Wine Club Picks for February 2011 – Viento – Columbia Gorge and Columbia Valley AVA’s

Wednesday, March 30th, 2011

Valentine’s Day happens to be one of my favorite holidays.  Call me a romantic, but there is nothing better than sharing my love of fine wine and fine chocolate with my favorite loved one.  The best way to experience both wine and chocolate is to head to Yakima, Washington the weekend of February 18-20th.  Travel to Eastern Washington, purchase a passport and let your experience begin. 

 I highly recommend that you visit no more than four or five wineries in one day.  It is also important to select only the wines that you are really interested in trying. If you insist on trying the entire flight (some wineries have up to ten or twelve different wines to try), then I strongly recommend that you sip and spit.  Yes I said “spit.”  It seems unnatural to spit out a wonderful, full-bodied wine; but in the long run, you will be glad that you did. If  you really want to experience the true nature of the wine, then it is important that you save your palate.  If you drink every pour that is given to you, your pallet will experience what I like to call “palate fatigue.” Once your palate is gone, all the wines start to taste the same and you will defeat the purpose of finding that special wine that you might be searching for.  Now some of you may just enjoy the experience of “winery hopping,” and that’s okay too. But for me, I’m selective and careful and I want to remember the experience and I want to remember the wines. 

Typically I like to pack a light lunch so my wine sipping doesn’t meet an empty stomach.  However, during this event, I don’t always need to eat what I packed because some of the  wineries pull out all the stops.  Some go beyond the simple taste of cheese and crackers. Some provide fondue, others provide hot soups and appetizers.  It’s all worth the price of the passport for the weekend event. 

Don’t forget our tasting party on the 26th.  We are looking forward to introducing you to winemaker, Dana Madsen. He is an impressive new winemaker and we hope you  will enjoy the flight of wines that he will be bringing to share with us all.

Our Pick of the Month:

This month we are featuring two AVA’s, but one winery. The winery we selected is Viento, which is located in Hood River.  We wanted to bring to you an incredible crisp white wine called Gruner Veltliner, which is new to the Northwest.  Winemaker, Rich Cushman is responsible for making this Austrian varietal wine and this is his third release.  Viento also uses vibrant fruit from the larger Columbia Valley AVA for their red wines.  This month you will experience two wonderful AVA’s, and one incredible winemaker.

Viento is the perfect name for this private wine label of winemaker, Rich Cushman. Viento, is Spanish for “wind.” If you have ever been to the Columbia River Gorge area, then you are familiar with its constant wind. The heart of the Columbia Gorge is in Hood river, Oregon, which is about one hour east of Portland. This is a beautiful place to get away for the weekend or vacation. We are especially fond of this area with all the wineries that dot the “Fruit Loop Trail.” 

We experienced Viento wines for the first time in the summer of 2010. The tasting room was quite small and it was located at The Gorge White Houses Annex off Highway 35 in Hood River. The Gorge White House is a historic home on a century old working farm. The fields were in bloom and people were gathering flower bouquets and purchasing seasonal fruit. This unique place showcases fine wines, craft beers and art  from the Hood River area. I remember the place being rather quaint and charming but what I remember the most are the wines made by Rich Cushman. His entire flight-of-wines were exceptional but we were most intrigued by his new wine varietal Gruner Veltliner. The 2009 Gruner Veltliner is his third vintage. Rich was familiar with this leading white grape of Austria and he was curious enough to plant this new-to-the-northwest variety just to see how it would perform. It seems that Rich found the right location for this varietal in the Columbia Gorge AVA. Underwood Mountain Vineyard has an elevation of 1200 feet on the Columbia River (Washington State side) and it is planted on an extinct volcano. This varietal is performing quite well and the local wine lovers as well as non-local wine lovers are falling in love with it. 

Rich Cushman was born and raised in Hood river, Oregon. He left to attend school at UC Davis in the 1970’s and then he went on to apprentice in Germany, where he fell in love with Riesling. When he returned to Oregon in the early 1980’s, he planted Riesling  – the vineyard known as Columbia Gorge Vineyard in Hood River. Those vines are now 28 years old, the oldest Riesling planted in the Gorge. 

Rich has been making wines for over 25 years for not only his own private label but for other wineries in Willamette Valley and Columbia Gorge. He moved back to Hood River from McMinnville, Oregon in 2007, where he is making wine full time for himself as well as for Phelps Creek (whom we featured in August 2010) and Mt. Hood Winery. His new tasting room should be opening in 2011 which will be located next to their vineyard “Columbia Gorge Vineyard.” 

*A special thanks to Rich Cushman, who braved the snow and cold  in early December to meet us at Mt. Hood Winery, where we picked up our wine selections for our club members.  What a treat it was to meet him and taste his other wines made for Mt. Hood Winery. We also want to thank him for the kind dinner invitation and we plan to take him up on that when we return to Hood River in the near future.

 

 

 

 

 

 

 

 

2009 Gruner Veltliner—Underwood Mountain Vineyard—Columbia Gorge AVA 

Intensely aromatic and rich with crisp lemon, pear and white pepper characters. The dry flavors show apples, lemon, pepper and minerals.  “90” – Wine Enthusiast.  Paul Gregutt describes it as “…lightly floral, mineral-infused, vivid wine, it displays the white peppery character natural to the grape, and a mix of citrus fruit flavors somewhat reminiscent of New Zealand sauvignon blancs. Excellent penetration and structure.” 

 

 

 

 

 

 

 

 

 

2006 Viento Vento Red Wine—Columbia Valley AVA 

Viento means “wind” in Spanish and Vento means “wind” in Italian.  This is a Super-Tuscan style blend of 50% Sangiovese, 25% Grenache, 14% Barbera and 11% Syrah. The bouquet shows deep cherries, plums, crushed currants, juniper, vanilla and nutmeg. 

 

 

 

 

 

 

 

 

2007 Barbera—Lonesome Spring Ranch—Columbia Valley AVA 

This is the FIRST wine that Peter Cushman, second-generation Viento winemaker has made entirely on his own—and maybe it’s beginner’s luck but the wine is stunning! Beautifully ripe fruit and careful winemaking bring together bright red fruit flavors balanced with smoothness and depth on the finish. Pair with olive tapenade, Bolognese –sauced pastas, eggplant parmagiano or lentil soup.

 

 

Let’s Pair Up:

Asparagus Linguine—Pair with Viento 2009 Gruner Veltliner (Yields four servings)

You Will Need:

  • 6 ounces uncooked linguine                         
  • 1 chopped onion
  • 2 minced garlic cloves                             
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter                                 
  • 2 Tablespoons white wine (chicken broth is ok)
  • Grated Parmesan cheese to taste
  • 1-2 Tablespoons lemon juice     
  • 1/4 tsp salt 1/8 tsp pepper

Preparation: 

Cook linguine according to package directions. As the pasta is cooking, melt the butter and oil in a nonstick skillet and add the onion and garlic.  Saute until tender. Add the asparagus and cook and stir for 2 minutes or until crisp-tender. Add the wine, cook and stir for 2 minutes until the liquid is reduced. Remove from the heat. Drain the linguine; add to asparagus mixture. Add remaining ingredients; toss to coat and serve immediately. 

Eggplant Parmigiana—Pair with Viento 2006 Vento Red Wine (four servings)

You will need: 

  • 2 eggs, beaten  
  • 1/4 cup milk
  • Dash of garlic powder
  • Dash of onion powder
  • Dash of salt  
  • Dash of black pepper
  • 1/2 cup seasoned bread crumbs
  • 1 large eggplant, cut into 1/2 inch slices
  • Vegetable oil  
  • 1 jar (26 oz) pasta sauce
  • 1/4 cup grated  Parmesan cheese
  • 10 oz shredded Swiss cheese
  • 1/4 cup grated Romano cheese
  • 16 oz shredded mozzarella cheese

 Preparation:

 1. Preheat oven to 350 degree.  Combine eggs, milk, garlic powder, onion powder, salt and pepper in a shallow dish. Place bread crumbs in another shallow dish. Dip eggplant into egg mixture; coat with bread crumbs.

 2. Heat 1/4 inch oil in large skillet over medium-high heat. Brown eggplant on both sides in batches; drain on paper towels.

 3. Spread 3 tablespoons pasta sauce in bottom of 13×9 inch baking dish. Layer half of eggplant, half of mozzarella cheese, half of Swiss cheese and half of the remaining sauce in dish. Repeat layers. Sprinkle with Parmesan and Romano cheeses.

 4.   Bake 30 minutes or until heated through and cheeses melt.

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RED WINE & CHOCOLATE & TUMBLEWEEDS?

Wednesday, February 23rd, 2011

One of my favorite holidays each winter is Valentine’s Day.  I’m a romantic at heart and I love nothing more than sharing a bottle of wine and some fine chocolate with my husband.  It has been two years since our wine jaunt has taken us to the Yakima area to celebrate their first event of the season, “Red Wine and Chocolate.”  This event always begins in early February and takes place over two weekends.  We really wanted to head that way over Valentine’s Day weekend, but with the heavy rain and snow on the pass, we decided to wait until this past weekend to head that way.  I’m glad that we did.  The pass was dry, the day was sunny and the wineries were less crowded.  However…..the winds were extremely high on Saturday and we had to contend with our share of tumbleweeds. 

This wine jaunt was important to us because we really wanted to revisit a few of our favorite wineries and we definitely wanted to visit those that we missed in 2009. One of our favorite stops is Piety Flats Winery. Located in an old Mercantile Building right off of I-82 on Donald Wapato Rd, it is always like taking a step back in time when we walk through its door.  I love browsing the Mercantile, purchasing my snacks for the day and of course tasting their line-up of wines.  We featured them in the fall of 2010, when we selected their Chenin Blanc for our club members.  Our time was limited and focused, but I didn’t leave until I enjoyed a taste of their Chenin Blanc and a taste of their late-harvest black muscat.  It’s always a treat.

Our next stop was Eaton Hill Winery. Now I must admit that we visited them in 2009, but I remembered that this winery not only pairs chocolates with their award winning wines, but they serve a warm soup as well.  The wind was wild, the temperature in the low 40’s and my stomach was rumbling.  As I entered the tasting room (located in the restored Rinehold Cannery building, built in the early 1900’s), the smell of soup and wine filled the air.  Two years ago they served a Mexican Wedding Soup that I remember well. This year they served Barbara’s Mexican Bean Soup. After a lite bite I was ready to sample their wines again.  They never disappoint! Our picks are the 2000 Konnowac Vineyards, Gold Foil (a silver medal winner), 2005 Konnowac Vineyards Silver Foil, (2 silvers, 3 bronze medals), Autumn Red Lot 09 and their 2007 Konnowac Vineyards Malbec.  We enjoyed visiting with their tasting room staff and we have invited them to feature their wines at our annual July BBQ for wine club members. They have agreed and we really look forward to featuring their wines which will pair beautifully with Brothers BBQ of Puyallup, WA.

**It should be noted that Eaton Hill Winery has been up for sale and it looks like it might have sold.  We can only hope that the future owners will keep the atmosphere and integrity of this fine winery.

Our next stop was Steppe Cellars.  Located off the beaten path, up Chaffee Rd at the top of the hill, this tasting room is located in a Quonset hut. A unique and yet cozy tasting room. On this windy, chilly day, the patio heaters that are strategically placed inside kept the temperature cozy and warm.  The Quonset hut also kept the winds at bay….or attempted to. The winds were so strong, that it took the door right off its hinges and the wind whipped through and a few empty wine bottles crashed to the floor.  This just added to the experience and it didn’t keep any of us from sipping the wines and nibbling on the treats.  We enjoy owners Tom and Susan Garrison, who are generous in their pours and offer great conversation. Their winemaker, Anke Freimuth-Wilman creates amazing Gewürztraminer and Riesling wines.  The 2008 Gewurztraminer is well balanced and dry (just the way I like it) and the Riesling –is crisp with wonderful hints of pears and apples.  I’ll save my purchased bottles for a warm summer day.  Our other pick is definitely their 2007 Artemisia.  I love a blended wine and this one is so rich. I love that the blend is a blend of six different varietals. Perfect!!!!

We left Steppe Cellars only to be greeted by tumbleweeds that nearly blocked the road entirely as we made our way back down Chaffee Rd.  The tumbleweeds were everywhere, but we didn’t let that stop us from making our way to the next winery.  The high winds and the road took us to our next stop, Portteus Vineyards and Winery.  We were greeted by a young boy as we made our way to the tasting room. The winds were so strong that he was having difficulty standing on his own two feet. Literally falling into the winery, the place was packed with wine lovers. The tasting room is nothing fancy, but who needs that when you are there to experience good wine and good wine is what Portteus Vineyards is all about. Owner and winemaker, Paul Portteus opened the winery in 1981. He is a very well- known and respected winemaker in the area, who is handing over more of the winemaking responsibility to his son Seth. They offer quite a flight of wines. The value wines are good for the buck, especially the 2008 Cabernet Franc with its spicy hints of clove and dark chocolate. We also enjoyed Purple Haze, which is 50% Sangiovese and 50% Petite Sirah. Who wouldn’t like a wine with that kind of name….a little Jimi Hendrix anyone? Our favorite premium red wines were the 2009 Reserved Petite Sirah and the 2007 Estate Red.

As the wind continued to blow us along and as we continued to dodge the tumbleweeds, we came upon Cultura Winery.  Intrigued by their elegant black and white sign, we pulled into their lot. The tasting room is in a new barn shaped structure with a beautiful red door. Enter, and you will notice a beautiful red wall, a cozy, contemporary atmosphere and owners Tad and Sarah Fewel behind the wine bar. They have three Bordeaux style red wines, all of which are exceptional.  Their flagship wine, 2007 Kairos is an equal blend of Merlot and Cabernet Franc. Our personal favorite is the 2007 Chronos which is a blend of Cabernet Sauvignon, Cabernet Franc and a small percentage of Merlot.  They also have a nice 100% Cabernet Sauvignon.  They are a small operation, making approximately 600 cases a year.  They plan to keep it this way because they like the hands on approach. This is one new winery that will always be on our list to visit when we are in the area.

Our next stop was Paradisos de Sol.  We like visiting this winery 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 (or lying flat on the ground with the high winds that day) 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. Owner and winemaker, Paul Vandenberg, loves to complement food and wine. You will be offered small bites that will complement their large flight of wines. The pairing is perfect and you will enjoy the experience. Our favorite is the white Semillion that is called “Oyster White.”  It is one of the most rich and bold whites that I have tasted in a long time.  In fact, another rich buttery white that came to mind was a vintage Chardonnay that I tasted two years ago at Blackwood Canyon outside Benton City, WA.  When my husband mentioned this to winemaker, Paul Vandenberg, he said that he was mentored by Mike Moore and he makes his wines in a similar style. (For those of you who do not know of Blackwood Canyon wines and Mike Moore – check out our blog article called The Renaissance Man of Wine.) The Oyster White wine stood out above all others and it is our pick for wine club members in April. It’s an expensive white ($32 a bottle), but worth every penny.  Only 88 cases were made and they seem to be flying out the door.  One thing that Paul mentioned is that he isn’t really sure why this particular wine turned out the way it did this time around.  He’s not sure it can be duplicated.  I’m glad we purchased our share. It will be great with seafood, especially oysters and equally good with brie. 

Agate Field Vineyard – this is our winery pick of the trip.  This winery has a “cowboy feel” to it as you drive up the long drive.  With the wind blowing and tumbleweeds scattered about, I thought I must be on a movie set for a western movie.  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. I enjoyed meeting him and I especially enjoyed my second visit with him the following day when we picked up our wine order for club members.  This is one person who loves what he does. He likes keeping the production of wines 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. The winemaking is done by Bob, (their son-in-law).  After a visit to Agate Field Vineyard, you feel like you are just another member of the family. Our wine picks are the 2005 La Moisson Red and the 2006 La Moisson Red. Both are made with Cabernet Sauvignon and Cabernet Franc, but the 2005 has 18% Merlot added, which gives it a nice depth. Both are silver medal winners and they have earned 89-92 points in Wine Spectator.

Not far from Agate Field Vineyard is Wineglass Cellars. It’s a simple name, a simple label, but nothing simple about the wines.  Plan to stay awhile when you visit this winery. They have a wonderful flight of wines to sip…from a crisp chardonnay that really lingers in the mouth, to many full-bodied reds. Owner and winemaker, David Lowe is known for his “Capizimo” which is a beautiful blend of cabernet sauvignon, merlot, sangiovese and malbec. It took a Bronze medal in 2009 at the Washington State Wine Competition.  As the crowd stayed in the main tasting room, we ventured back to the barrel room to meet David and to taste his Pre-Release premium wines.  Premium they are. The 2006 Cabernet Sauvignon Elerding Vineyard is everything I personally like in a cab. Lots of black cherryon the nose and a hint of pepper. We also liked the 2007 Syrah “Les Vignes de Marcoux.” I’m just beginning to really appreciate a good Syrah and this one is right up there among my favorites. I would describe it as earthy with a bold finish.  A very well balanced wine.  Typically I like a Syrah with a meal, but this is one Syrah that I could enjoy without the food.

Our final stop before the end of our day was Severino Cellars. This tasting room is located in a beautiful restored craftsman style farm house, with an inviting front porch.   Enter through the back door and you come into the kitchen, which is the tasting bar. The staff is friendly, and what better way to end our day than to sip their wines in the kitchen nook and visit with others. Severino is a small operation, making only about 1200 cases a year. This is the type of winery that we personally enjoy.  All of their wines are a great value but our personal favorite is the Severion Red Lot #3. It is 66% Merlot, 20% Cabernet Franc, 14% Cabernet Sauvignon. It’s a beautiful blend that is very fruit forward and easy to drink.  Sipping a glass of it in the kitchen nook was a great way to end our day of tasting.

When we stay in Yakima for a weekend, we always enjoy having dinner at The Second Street Grill. This restaurant is in the downtown area of Yakima in a stylish red brick building with large glass windows. The glass windows at the front of the building double as garage style doors that I imagine open up in the good weather so the dining experience can be taken outside.  I love that the interior of the building is sectioned off into different areas. The dining area is in the front of the building with tables and booths with high backs which give you privacy. Up a few steps and you are in the center of the building which is the large bar. The bar offers an extensive tap stand, many of which are Northwest brews. Toward the back of the bar is a fireplace and lounge area with leather chairs and couches, the perfect spot to have a drink, an appetizer and wait for your table to become available. The menu has a lot to offer from steaks to pasta dishes to salads.  We enjoyed a nice shrimp appetizer, Filet Mignon, potatoes and steamed green beans that was prepared perfectly.  Paired with a nice bottle of Northwest Merlot and we were set for the evening.  We have never been disappointed when we have eaten here. We have always had great service and good food. The wait can be a bit long, but that’s okay with us because we can always enjoy a drink in the bar, as we go over our notes of our wine jaunt.

Day Two

We woke to a bright sunny day, no wind….no tumbleweeds and a few more wineries to explore.

After picking up our club member wines from Agate Fields Vineyards, we came across Sheridan Vineyard Winery. The gate was open so we ventured in. Well, the Sheridan Vineyard Winery wasn’t open, no need to open because their wines are all sold.  We have heard wonderful things about winemaker, Scott Greer’s wines but we had yet to sample them.  Disappointed we were getting ready to leave when we noticed that another tasting room located across the gravel parking lot, on the bottom level of a home, was open.  Excited, we made our way to the small tasting room and met Pat Dineen, owner of Dineen Family Vineyards. Retired from the banking industry, he and his wife turned their interest to wines. Their lovely home overlooks some of the prettiest Zillah vineyards in the area and their tasting room is simple yet elegant. Pat was quick to let us know that he grows the grapes but he doesn’t make the wine. But as we all know, the wine starts with great fruit, so Pat’s dedication to producing the best fruit can be experienced in each glass of wine poured. Dineen wines are made by Scott Greer. We were able to taste and purchase their 2008 Estate grown Heritage Red Wine that is a perfect blend of Merlot, Petit Verdot, Malbec and Cab Franc, a wine with deep red color and cherry notes.  We also picked up their more value wines, the 2008 Kamiakin Red Wine blend and their 2008 Kamiakin YakimaValley Syrah. The red blend is a blend of 60% cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc. It is rich in color with a bold fruit nose. I enjoyed the balance of tannins and its long finish. The Syrah is also deep in color, almost black. This wine is dense but also silky smooth with a  long finish.  All of these wines will get even better with age. They are now on the bottom of our wine shelf, where we will let them age for a few years (if we can).  We want to thank Pat Dineen for his generous pours and for also letting us taste his Cabernet Sauvignon, which has yet to be released. Though it was a bit tight, it opened up beautifully and I know that in time it will be a superb cab. We may have been unable to taste Scott Greer’s wines for Sheridan Vineyard, but we were able to taste his superb wines under another label. My mouth was very pleased!!!!

Before heading back to the western side of the state, we decided that we would explore the wine tasting rooms in downtown Yakima.  We have never visited these tasting rooms because we typically like to drive through the country side and enjoy wine tasting with a view. But this time we decided it was time to see what the city of Yakima had to offer.

Our first stop was Kana Winery.  We noticed this winery the night before as we left Second Street Grill. The tasting room was packed! An assortment of dark and white chocolate truffles were waiting to be paired with winemaker, Ben Grossman’s wines. It was really difficult to pick our favorites.  The majority of their wines have been given high points from Wine Spectator and Wine Enthusiast; but we narrowed our favorites down to three. Our first pick is the Rhone-style blend of Viognier, Roussane and Marsanne known as “Masterpiece.” This wine received 87 pts from Wine Spectator and it’s a really food friendly wine.  We also enjoyed the 2004 Ciel du Cheval, Red Mountain which is a beautiful blend of Cabernet Sauvignon, Cabernet France, Merlot, Petit Verdo and Malbec. This one received 89 pts from Wine Spectator. I wish I would have had a bottle of it last night to pair with my steak dinner.  Last but not least, the 2006 Scarlet Fire, Ciel du Cheval Vineyard, Red Mountain is a Rhone style red with a blend of Mourvedre, Counoise and Syrah. We were able to get a few bottles before its upcoming release.  Superb!!! No wonder it received 90 pts from Wine Enthusiast.  All of their wines are under $30…a great value for wonderful wines.

WE STRUCK GOLD at Treveri Cellars!!!!  We adore a good sparkling wine.  In fact, every December, we feature a sparkling wine for our club members along with a Gluhwein and a premium red wine.  Well, we don’t need to look any further for top notch sparkling wines.  German born owner and winemaker, Juergen Grieb has an impressive line of sparkling wines. He had four of them available for tasting, but he quickly informed us that he will have four more available soon. A total of eight sparkling wines in one location! I’m in heaven. We first sampled his Sparkling Blanc de Blanc “Brut.”  It was crisp, complex and very dry….just the way I like Brut.  Our second taste was the Sparkling Pinot Gris. I’ve never tasted a sparkling Pinot Gris – this one was semi-dry with soft bubbles. Very refreshing! The last two were my favorites. The Sparkling Riesling and Gewurztraminer. Definitely a Riesling and a Gewruztraminer…their flavors are easy to recognize and now the taste is captured with bubbles!  There is no doubt that German winemaker, Juergen Grieb understands wine. With a degree in winemaking and a degree in sparkling winemaking and 30 years of experience behind him, I am so glad that he has turned his attention to sparkling wines. What a unique experience it was to visit a tasting room that featured only sparkling wines.  While tasting the wine and nibbling on the treats, Christian Grieb took the time to show us the process to make these sparkling jewels. Each bottle is handcrafted in the Methode Champenoise method. A true art.  As we started to leave the tasting room (located an industrial warehouse building), my husband exclaimed, “Did you see all the happy faces in there?” Our hat is off to Juergen Grieb who put smiles on all of our faces as we sipped his bubbly treats.

Our final stop before heading home was Gilbert Cellars. This is a wine bar and tasting room that is contemporary in style, it has friendly tasting room staff and a light menu. It was a great way to end our trip.  Many great wines from winemaker Justin Neufeld to pick from; many of which have won awards.  Our favorites were the 2009 Chardonnay Doc Stewart, 2007 Allobroges (bronze medal winner), 2007 Petit Verdot (bronze medal winner and 90 pts) and last but not least the 2007 Reserve Cabernet Sauvignon which is a blend of their five favorite barrels (91 pts). This is the perfect place to stop in Yakima for a light meal and a great bottle of wine.

As our day ended, we loaded our van with all of our boxes of wine and made our way back to Western Washington. We always enjoy our trips to Eastern Washington.  We were in need of some sunny days and in need of some great wine. I just couldn’t ask for a better way to spend my weekend. One thing we did manage to leave behind….The Tumbleweeds!

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Wine Club Picks for January 2011 – The Pines 1852 – Columbia Gorge and Columbia Valley AVA’s

Monday, February 21st, 2011

Dear Wine Club Members 

It is hard to believe that it has already been two years since we started this unique wine club of ours.  So many wine makers are excited about our concept of featuring small artisan wines by AVA.  There are literally hundreds of wineries in Washington and Oregon and we have only scratched the surface. It seems that on a monthly basis, new wineries are popping up everywhere. Not all of them meet our criteria when selecting premium wines, but it goes without saying that we are hugely indebted to the hundreds of wine industry personnel who work the tasting rooms  and welcome us with  a generous pour of wine and a warm smile. 

Sometimes an incredible wine maker is just around the corner. During our holiday shopping trek, we happened to drop in on Madsen Family Cellars near Olympia, WA. Not expecting a lot, we entered their tasting room in the warehouse area of Lacey.  The tasting room is nothing fancy, but  one should not judge a book (or wine) by its cover.  The Chardonnay, both oaked and non-oaked, were very good, the off-dry Riesling….perfect.  Then we started on the reds.  OH MY!!!  Using fruit from Horse Heaven Hills and Red Mountain AVA’s, winemaker Dana Madsen has crafted a robust line-up of premium red wines….many of which have won awards and have received 92 pts.  Needless to say, we ended our shopping day on a happy note with several bottles in our van. Before leaving, we invited Dana to share his wines with our members at our quarterly party in February.  Mark your calendars for the 26th of February. Dana will be joining us at our home where everyone will be able to taste some of his award winning creations.

Our Pick of the Month:

This month we are taking our wine club members back to the Columbia Gorge AVA and the Columbia Valley AVA. Why these two AVA’s? Our featured winery “The Pines 1852,” is unique in the fact that the Pines Vineyard has fruit unique to both AVA’s. Half of their vineyard meets the Columbia Gorge AVA requirements and the other half meets the Columbia Valley requirements. You might think of it as an invisible line drawn down the middle of this vineyard where the two AVA’s meet. Note the label on the Pinot Gris, it’s fruit comes from the Columbia Gorge AVA, while the label on the Old Vine Zinfandel indicates that its fruit is from the Columbia Valley AVA

Featured Winery of the Month:

The Pines 1852

The Pines 1852 was open for business in 2001 and is owned and operated by Lonnie Wright.  According to Gretchen, the tasting room extraordinaire, Lonnie is considered a “grape guru,” in the Columbia Gorge area. Nobody knows the Columbia Gorge AVA better.  Lonnie has been responsible for the Pines Vineyard since 1982, when he revived the old vine zindfandel that was planted….you guessed it..”in 1852.”  In addition to that, Lonnie is responsible for approximately 200 acres of grapes throughout this AVA and many in the wine industry such as Sineann, Pheasant Valley, Cathedral Ridge, Mystic, Eola Hills and Maryhill, depend on the grapes from vines that are planted and maintained by Lonnie. 

Like any successful winery, it takes a team effort. The perfect combination came together in the 1980’s when new wine-maker Peter Rosback contacted Lonnie Wright because he was in need of some grapes. Like many new wine-makers, their creations start in a garage or a basement.  Peter began his wine production in his basement using the Old Vine Zinfandel provided by Lonnie.  As Peter continued to grow his business, Lonnie continued to add new plantings to the Pines Estate Vineyard.  In the early 1990’s Peter Rosback started his own winery, Sineann, in Newberg, Oregon, using many varietals from the vines planted and nurtured by Lonnie. In 2001, Lonnie created his own label “The Pines 1852,” and Peter Rosback continues to be the winemaker to this day. 

We have visited this tasting room on several occasions when visiting Hood River, Oregon.  A trip to Hood River would not be the same if we didn’t stop in for a tasting. We always enjoy our visit with Gretchen, who manages the tasting room and her knowledge about the wines, their origin and the history of the vineyards is quite amazing. When you visit this tasting room, make sure and take your time. They have quite the lineup of regionally grown varietals. You’ll start with their pinot gris and viogonier – both of which are superb.  Their most popular wines are Lonnie’s zins and the port-style zinfandel called Sweet Sierra. The Old Vine Zinfandel is by far one of our absolute favorites and we know that we must get there soon after its release, because more than likely it will be gone.  As you enjoy the wines, you will also enjoy the art gallery that shares the space with the tasting room. Although you cannot take your wine glass into the gallery area, it is worth your time to take a look before leaving.

The Pines 1852 Old Vine Zinfandel 2009

The Old Vine Zinfandel was first planted in Dalles, Oregon in the late 1800’s by Louis Comini, an Italian stone mason. Louis Comini brought grape vines from his homeland in Genoa, Italy, and planted them in the Columbia River Gorge. This Zin is made from those grapes from the Pines Vineyard, one of the oldest vineyards in the Northwest. Interestingly, half of this vineyard is located in the Columbia Gorge AVA and the other half is in the Columbia Valley AVA.  This Zin displays complexity of flavors that only come with age with black pepper, currant, and chocolate covered cherry and aromas of raspberry, cherry and a hint of smoke. This wine will not disappoint your palate with its full-bodied finish, long legs and deep garnet color.

The Pines 1852 Big Red 2007 (2nd red for 2-red wine club members)

This blend is a crowd favorite. It is a unique blend of Cabernet Sauvignon, Merlot, Syrah and Zinfandel. This wine brings together the best of four wines for a hearty blend with a full mouth-fell. Long legs, jammy berries and a peppery finish make this wine great with steak and pasta

 

 

 

 

 

The Pines 1852 Pinot Gris 2008

The 2008 vintage is a classic Alsacian-style. Almost bone-dry, displaying characteristics of green apple and Meyer lemon with a hint of pear with aromas of pineapple and citrus. This fruity, crisp Gris is best if served chilled. Pairs well with chicken and fish.

 

 

 

 

 

 

Let’s Pair Up:

Portobello Sirloin and Fettuccine—Pair with The Pines 1852 Old Vine Zinfandel 2009

You Will Need: 

  • 1/2 cup zinfandel                         
  • 3 tbsp soy sauce
  • 3 tbsp Worcestershire sauce
  • 3 garlic cloves minced                  
  • 2 tsp olive oil                  
  • 1/2 tsp dried oregano
  • 1 small onion sliced                     
  • 12 oz lean sirloin cut into thin strips
  • 12 oz Portobello mushrooms sliced     
  • 8 oz spinach fettuccine

Let’s Get Started: 

In a large zip lock bag, add the zinfandel, soy sauce, Worcestershire sauce, garlic, olive oil and dried oregano. Add the onions, mushrooms and sirloin.  Put in refrigerator and let marinated meat  sit for at least four hours. Rotate the mixture from time to time, making sure that all the beef and mushrooms absorb the marinade. 

Prepare fettuccine according to packaged directions—omitting the salt and oil. While fettuccine is being prepared, heat a large skillet over medium heat. Place half the beef mixture in the prepared skillet and cook for about 4 minutes until the meat is no longer pink in color.  Remove and set aside. Place the remaining beef mixture in the skillet and cook for the same amount of time. Add the reserved beef mixture with its juices back to the skillet, increase heat to high and cook for five more minutes.  

Drain pasta and serve beef mixture over the fettuccine. Serve with a light salad. 

Creamy Lemon Pasta with Chicken—Pair with The Pines 1852 2008 Pinot Gris 

You Will Need: 

  • 3 boneless/skinless chicken breast halves
  • 1 lemon quartered 2 tsp garlic powder divided
  • 1 tsp black pepper divided
  • 28 oz chicken stock
  • 1/4 cup fresh lemon juice
  • 1 8 oz pkg of rotella pasta
  • 1 cup heavy cream
  • 1 tsp grated lemon zest 

Let’s Get Started: 

Preheat oven to 350 degrees.  Place chicken in a lightly greased baking dish. Squeeze the lemon over both sides of the chicken and sprinkle with 1.5 tsp of the garlic powder and 3/4 tsp of the pepper.   Bake for 40 minutes, or until the juices run clear.  

While the chicken is cooking, place the chicken stock in a sauce pan and add the remaining garlic powder and pepper. Bring to a boil and then add the lemon juice and pasta and cook over medium heat until all the juice is absorbed. About 25 minutes. Stir occasionally.  When chicken is done, cut into bite size pieces and add to the pasta. Add the cream and the zest. Stir well and cook for about 5 more minutes. Remove from heat and let rest for 5 minutes.

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Wine Jaunt to Leavenworth and the Bavarian Ice Festival

Monday, January 24th, 2011

We just made the trip to Leavenworth in September on our buying trip for wine club members, so I really hadn’t considered going back so soon. Experiencing Leavenworth in the fall, with the trees turning, fruits and veggies sold on the side of the road, is a beautiful experience. I’ve also experienced Leavenworth during the summer months; but I must admit that I have never experienced it in the winter. When my husband and I learned that the Olympia Meet-up Group was heading to Leavenworth in January for the Bavarian Ice Festival, we were excited to join them. For a nominal fee, we were able to tag along with them on a three hour bus ride. We enjoyed meeting everyone and we also enjoyed having the day in Leavenworth to experience the sights, the wines (we missed during our fall trip) and watching the events.

There were approximately 100 of us on a big bus that left promptly at 8 a.m. from Tacoma. It has been ages since I have ridden on a bus. The views from up high are open and more enjoyable than what I typically experience when traveling by car. It was also nice letting someone else worry about the road conditions, while I enjoyed reading, listening to music and listening to my fellow travelers. It’s amazing to me that as soon as we adults get on a bus we revert back to our childhood behaviors. It wasn’t long and we were changing seats, walking down the aisle, giggling and yelling out, “are we there yet?” I was thinking to myself, “this could be interesting…..we haven’t even had our wine yet!”

We arrived in Leavenworth at 11 a.m. and as soon as we entered the town, it had a festive feel to it. The streets and stores were all decorated with lights and the scent of pine and clean air was all around. The main street was blocked off and all the little hills and mounds surrounding the town center gazebo were packed with children and their sleds. It was enjoyable to watch those little ones in their warm winter gear, hauling their sleds up the hill and patiently (and not so patiently) waiting their turn for a bumpy ride.

Walking down Front Street we headed immediately to Pavz Café Bistro. We experienced this restaurant back in September and it was a “must stop” during our visit this time. We have eaten at many restaurants in Leavenworth over the years, but this is by far one of our absolute favorites. Most people order their crepes, which they are known for. Not us,….we absolutely love their Osso Bucco! My husband enjoyed this dish in the fall, while I had a wonderful halibut dish. We shared our orders, but we both had to admit that the Osso Bucco was off the charts!! Excited that we were going back to Leavenworth so soon, we knew immediately what wine we would take with us to pair with the Osso Bucco. One of our favorite Pinot Noir is Dreamcatcher 2008 from Dundee Hills Oregon. With wine bottle in hand and a quick walk down Front Street, we entered Pavz when they opened their doors for lunch at 11:30 a.m.

This restaurant is a little gem. The atmosphere is quaint and cozy. Only about seven tables are available in the front; but a larger room for a party of 10 or so, is located in the back. There is a large window in the front of the restaurant, where the meals are prepped and made. The staff is very professional and the service was outstanding. The staff was very interested in the bottle of wine we brought to pair with the Osso Bucco. We brought a bottle of 2008 Dreamcatcher from Dundee Hills, Oregon. Winemaker Jesus Gillian makes an incredible Pinot under his own label “Dreamcatcher” as well as wonderful Pinot Noir for White Rose Winery. (Learn more about Dreamcatcher and Jesus by visiting our website: Northwest Wine Quest). The 2008 Dreamcatcher Pinot with its bold, rich fruit flavor and earthy profile pairs beautifully with the Osso Bucco….a true match made in heaven. Pavz’ Osso Bucco is rich in flavor, which you can only get when you use Pork Shank. The rich, dark mushrooms that accompany the dish are mouth-watering and earthy. This also paired well with the Pinot. The large potatoes and veggies were tender yet they were crispy around the edges. Each bite was heavenly. Pavz is also known for their dessert crepes. We have not experienced them yet because we are too busy getting our fill of the Osso Bucco and our favorite wine. In the future, we plan to stop in for dessert and I’m sure we will have a glass of dessert wine from the local wineries that will pair beautifully as well.

If you love wine as much as my husband and I do, then you can’t go wrong visiting Leavenworth any time of year. No need for a car, just walk up and down Front Street and you can experience about 12 different wine tasting rooms. Our first stop was Bella Terrazza Vineyards. Their actual winery is located west of Wenatchee but their tasting room is located under Der Sportsman in Leavenworth on Front Street. It has the feeling of entering a wine cave. Barrels line the back wall and a wine bar welcomes you. A few small tables are available, where you can purchase a glass and rest your feet for a while. That is exactly what we did too. This was the first winery we visited and we stopped at the end of the day for a glass of their crisp Gewurztraminer, before heading back to our bus for the long ride home. Owner and winemaker, Bob Richards, greeted us with a warm smile and glass in hand. We really enjoyed visiting with him and we came to understand his love and philosophy of winemaking. The whites were wonderful but we were really impressed with their Estate Grown 100% Lemberger and their Estate Grown Cabernet Franc. In fact we enjoyed these two wines so much, that we will be featuring them this spring for our wine club members. Bob understands the true meaning of artisan wines. He only produces 1200 cases each year and we know that our club members are in for a real treat when they receive these two wines in March.

Bob explained that Bella Terrazza is Italian for “Beautiful Terrace.” Apparently this is indeed fitting for their winery, which sits near the winding Wenatchee River and their land is naturally terraced, taking advantage of the unique soils and climate of the new Lake Chelan AVA. Their vines were planted in 2001 and they were licensed in 2006. They may be fairly new to this business by wine standards, but Bob definitely knows what he is doing. We know that on our next trip to this area, we will be stopping in at the winery to experience the beautiful wines and the beautiful surroundings that we have heard so much about.

Our next stop was Icicle Ridge Winery. We visited their winery this fall and we were really impressed with not only their wines but the winery/tasting room itself. You need a car to visit this winery which is located just outside Leavenworth on North Road; but if in town, just drop in to their tasting room. This tasting room continues to carry the “lodge” feel and theme throughout, and it’s very pleasant and cozy. We love all of their wines, but we were really interested in tasting their Sparkling Muller Thurgau created by winemaker Don Wood. We visited with Don in September and he mentioned that he was the only winemaker in the Northwest to make a Sparkling Muller Thurgau. We found this comment interesting, because we had just featured a sparkling Muller Thurgau which came from Kramer Vineyards in Yamhill/Carlton, Oregon. Don was equally surprised to learn this and we encouraged him to check this winery out. Don’s sparkling was not available for tasting in September, but it was available for tasting during this visit to Leavenworth. All we can say is WOW!!! Muller Thurgau is one of my favorite white wines, but it is even more spectacular when it’s made into a sparkling. This wine has incredible crisp flavors of fresh apples and pears. I picked up immediately on the slight hints of honeysuckle. We learned very quickly that this impressive wine was voted “Outstanding” at the 2010 Seattle Wine Awards. Kramer Vineyards makes a refreshing sparkling Muller Thurgau, but I must admit that Icicle Ridge is now my favorite and is worth the $55 price tag!

After two wine tasting rooms, it was time for some chocolate. We can never leave Leavenworth without stopping in at Schocolat. This gourmet chocolate shop is located in one of my favorite home furnishing boutiques called Gaaz Klasse. After a quick browse through the home furnishings, I headed to the back of the shop to the elegant chocolate boutique. Classic European style chocolates…..oh where to start? I always like to try something new, but I always end up purchasing my share of their Gianduja Hazelnut chocolates and the Toasted Coconut. I purchased six of each and managed to only eat a couple of them…saving the rest for our light dinner of wine, cheese and chocolates on the bus ride home.

And Then There Was Smooshing

 
No I did not say smooching, I said smooshing. There is a difference between the two. Smooching requires a party of two people, and a lot of kissing….the other takes a party of four, no kissing involved (unless you happen to fall and land on the other person, then you might attempt a quick peck), it also requires coordination, timing, and the ability to laugh at yourself. Smooshing takes place on Front Street in Leavenworth during the winter Bavarian Ice Festival each January. Standing on the side lines, with camera in hand, we were quick to snap a few shots of our fellow travelers who were brave enough to attempt this contest. The only equipment needed is a 2”x4”x 10ft board with foot straps for four people. The teams of four strap their feet in, they hang on to each other at the hips and they attempt to step or slide their way to the finish line without falling. It’s easier said than done. Some teams take the event very seriously, while others giggle, attempt to glide and more than likely tilt and fall. Everyone enjoys this event, no matter if you are a participant or a bystander. This event is held whether there is snow on the streets or not. I imagine that it would be more fun and it would hurt less when you fall, if snow was present….but this year, the streets were bare, so the teams found it difficult to glide across the pavement to the finish line…rather, they marched.

Off to our next wine tasting room…..Swakane Winery. Bob Richards of Bella Terrazza, suggested that we stop in to this winery and try their Cabernet Sauvignon and their dessert wines. Feeling that Bob would not steer us wrong, we headed to Swakane. A nice tasting room and very good wine awaited us. Saving our palettes, we limited our tasting to the ones that Bob recommended. The 2007 Cabernet Sauvignon was yummy with its flavors of licorice and black cherry. No wonder it was an award winner. I especially enjoyed their Late Harvest Riesling and their Blackberry dessert wine. The chocolates I was planning on saving for the bus ride home…..well I managed to eat another two pieces as I tasted the Blackberry dessert wine. Not a bad pairing if I do say so myself. This is a fairly new winery and like many winemakers, Mike Franks, started making wine out of his home, before taking that big step of buying land, going back to school and opening up for business. I think they are on to something… and it wouldn’t surprise me if many more awards await them in the future.

Needing something less sweet, we made our way to our favorite sausage store, “Cured by Viscontis.” This little gem is located right next to Ryan Patrick winery. Before going in to the tasting room at Ryan Patrick, we always like to stop in at this sausage shop and pick up several slices of Italian sausage. Two of our favorites are the Finocchionna and the Molinari Soprasata. Thinly sliced, we like to take it with us to the tasting rooms and nibble on it as we taste wine.

Our next stop was Ryan Patrick Vineyards. We visited this tasting room in September and we knew immediately which white wine we wanted to revisit during this trip. Ryan Patrick’s wines are very good but the one that stood out for us is his Reserved Chardonnay. Making our way up to the tasting bar was a bit difficult because his tasting room is always one of the more crowded ones around. Eventually we made it to the bar and we requested a large glass of the Reserved Chardonnay. Yep!!!!! It was just as good as we remembered. No need to keep tasting…..we found the white wine we will feature in March for our club members. Visiting with the staff is always enjoyable. No matter how crowded the tasting room is, they always manage to treat each of their visitors special. We even shared a nibble of our Italian sausage with them.

Soon it was time for another treat. The time was flying by and we had two more tasting rooms that we wanted to check out before heading back to our bus at 6 p.m. But the tasting rooms had to wait because a trip to Leavenworth would not be the same if we didn’t head over to the Gingerbread House for a couple of homemade gingerbread and molasses cookies. This is a very popular place for adults and kids alike. I never mind the long wait for my cookies. This cozy shop with its bakery smells of cinnamon and ginger always reminds me of my youth when I visited my German grandmother in Nebraska. This time I didn’t manage to snag a warm cookie from their shop, but the cookies are just as good served at room temperature with a gingerbread latte.

Our last stop was Bergdorf Cellars and Baroness Cellars. Bergdorf Cellars is located on the lower level of the wine tasting room/gift shop/antiques store and Baroness is located upstairs. Bergdorf was fun. The staff was very knowledgeable and their passion for wine showed. We really enjoyed the 2008 Muskat Ottonel which is semi-sweet and very fragrant. The 2006 Lemberger was incredible and it didn’t surprise us to learn that they obtained these grapes from Kiona Vineyard in the Red Mountain AVA of Eastern Washington. I love Lemberger because the flavor of raspberries is predominate. Many of their reds were equally enjoyable but what stood out the most was their Gluhwein known as “Christmas in a Bottle.” We feature Gluhwein in December for our wine club members as a special treat. I have never tasted Gluhwein made from Lemberger. It was so yummy….all that was missing was a mug of it, a chair by a fireplace and falling snow. I really think that Leavenworth should allow visitors to stroll the town in the winter time with a mug of Gluhwein in their hands…..It’s what they do in Germany! Oh well, I can dream. We purchased our share and we now have the new Gluhwein picked out for December 2011.

Our final tasting was at Baroness Cellars. If the staff at Bergdorf Cellars hadn’t told us about Baroness Cellars, we would have missed it. It is located upstairs in the same building, after passing the antiques and gifts they claim is “fit for a Baroness.” The tasting area isn’t as inviting as others but we enjoyed it none the less. Our favorite and final purchase was their Triple Crown Port. I have a dinner party coming up and I always like to end my dinner parties with a small glass of port and my chocolate raspberry torte. This will be the perfect wine to end the evening with. Now I only have to stay out of it until the party.

Farewell Leavenworth –

A fun day was had by all in Leavenworth. We didn’t leave until 6 p.m. so we were all able to enjoy the lights and festive atmosphere of Leavenworth in the dark. If we had stayed just a bit longer, we would have been able to take in the fireworks as well. But, like all good wine travelers, we were prompt and ready for our trek back home by 6 p.m.

The three hour ride home went quickly as many of us consumed more wine, ate and shared our yummy treats with each other, listened to music and exchanged gifts in the annual white elephant gift exchange.

Typically January is a quiet month for us. We are exhausted from the holiday season and we like to lay low and stay close to home. But, thanks to the Olympia Meet-Up Group, we will have to make this our new January annual destination. I’ve never been to Europe in the winter, but I like to imagine that it might be a little like Leavenworth when it’s under a blanket of snow. Next time, I might have to stay longer and find a fireplace close by where I can enjoy a big mug of Gluhwein, close my eyes and pretend I’m somewhere in Germany.

*A special thanks to Angelo for organizing the trip and making the event a pure joy. Hope to see you all again sometime soon.

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Wine Club Picks for November 2010 – Masset Winery and Piety Flats Winery

Wednesday, December 22nd, 2010

Fall has arrived and with it comes the beginning of the holiday season.  Preparing the Thanksgiving dinner can be stressful and pondering over the right wine to pair with the meal can be even more stressful for many. The Thanksgiving dinner can be one of the most difficult meals to pair with the perfect wine because of the multiple variations of food. The range spans from mashed potatoes with fresh gravy to marshmallow-covered sweet potatoes to cranberry dressing. In this newsletter I have given you some tips which I hope you will find useful when preparing that perfect holiday feast. 

Our red wine club members are in for a real treat this month. We are featuring a special 2005 red wine blend from Masset Winery which is now considered a “library wine.” The sad news is that this will be a one- time treat for you.  We have the last bottles of this library wine and there won’t be any more for sale after the 15th of this month. This may not be your choice for your Thanksgiving dinner, but make sure you save this wine for that special fall meal with that special someone. 

A special thanks to those of you who attended our final tasting party of the year. Our fall cellar clearance and wine tasting party was fun and it was a great way for our new members and guests to experience some of the premium artisan wines that we have featured over the last 18 months. You will also notice that we have not included a list of our cellar wines for sale this month.  The reason being….WE ARE SOLD OUT!  Between our wine club members and our website, the Masset Wines  for this month went quickly. 

AVA’s Featured This Month: Columbia Valley and Yakima Valley: 

We feature the Columbia Valley AVA at least once every eighteen months.  The Columbia Valley AVA is the largest wine region in the state of Washington, where over 17,000 acres are planted in vineyards. In fact 99% of the total vineyard area planted in Washington is in this AVA. This AVA is vast in size and it has many sub-applellations, one of which is the Yakima Valley AVA, which we are also featuring this month. The Yakima Valley AVA was the first AVA established within Washington State, gaining recognition in 1983.  11,000 acres of vineyards are in this AVA, giving the area the largest concentration of wineries and vineyards in the state of Washington. The entire Columbia Valley region shares the climate traits of cold winters and long dry growing seasons with very low humidity. This climate trait gives Washington wines their balance in flavors. Many wines produced here are very fruit forward and similar to wines produced in California and Europe.  (For more information on these two AVA’s, please check out our website at Northwestwinequest.com).

Featured Winery of the Month: Masset Winery:

We enjoyed Masset Winery for the first time in early 2008, when the idea of starting our wine business was just a dream. It was no surprise when we made the leap to start our business in March 2009 that Masset Winery would be our first winery to feature. Winemaker, Greg Masset has a true talent in creating artisan wines. His talent to create wines stems from his talent as a chef. He is the executive chef at the Yakima Country Club and the wines he makes are always directed toward drinking with dinner. They are rich, full bodied and supple wines to complement a meal.  Greg makes the wines from grapes that he hand selects from well-established hillside vineyards, including the oldest and best known vineyard in the Yakima Valley, Red Willow Vineyards. Greg has won awards from Wine Spectator and Appellation America and he is best known for his petite syrah. With his degree in food science and his background in the restaurant business, he is definitely making a name for himself in the wine industry. 

If you are ever in the Yakima area make sure to stop in at Masset Winery which is actually located in Wapato, WA. You will find a quaint and cozy tasting room that is dripping in French-country charm.  This tasting room is on an historic 1905 barn of the original farmstead that once was used to store tea in the 1920’s and later used to store apples and pears that were grown on the farm. Greg’s wife, Michaela, is responsible for the décor, which is a great mix of antiques and warm colors.   

Masset Winery 2005 Columbia Valley Red Wine  (Les Vignes de Marcoux)

Silver Medal Winner June 2008 in WA State Wine Competition 

The fruit in this library wine come from Les Vignes de Marcoux which  means “the vines of Marcoux.” It is a part of the Red Willow Vineyards in Yakima, which is the oldest known vineyard in the Yakima Valley.  This is a single vineyard blend of classic Bordeaux grapes. Wonderfully ripe Cabernet Franc supported by rich Cabernet Sauvignon and filled out with Merlot, all grown by the famous Sauer family.  Aged twenty one months in the finest barrels and carefully blended for balance and longevity.  It is 52% Cabernet Fran, 26% Merlot and 22% Caberent Sauvignon. 

Massett Winery 2006 le Petit Rouge Red Table Wine 

Best selling winemakers blend of Syrah, Cabernet Sauvignon and Sangiovese. A fruit forward, easy sipping, every day red.  Twenty months in small oak barrels gives aromas of mocha and spice, while a combination of grapes contribute complexity. 

 

Featured Winery of the Month: Piety Flats Winery: 

A visit to Piety Flats is like taking a step back in time.  A time when people mingled at the old country store, swapping stories and enjoying a cold root beer. Though you can still enjoy a cold root beer or maybe their famous peach sundaes, you will want to taste their Yakima Valley wines.  This winery’s tasting room is in a 1911 Mercantile Building which is located right off the I-82 freeway.  It is a rustic store with “creaking wooden floors, old country store fixtures and memorabilia of yesteryear

Jim and Kris Russi reopened this historic landmark in the Wapato area using the same name that has graced the building since 1911. It was their dream to resurrect a business that had been a fixture in the area for as long as people had engaged in commerce in the Lower Yakima Valley. The historic Donald Fruit and Mercantile building was reopened in 2001 as a country store and picnic venue for visitors to the Yakima Valley.

At the end of the 2002 season Jim, and Kris decided to open their winery in this historic location. Knowing it would be open every day during the summer season, they knew it would be a great outlet for their new label.

Willow Crest’s winemaker, Dave Minick, is the winemaker for Piety Flats. As time goes on, Dave’s wines become even more popular. The variety of wines to sample are many, including their popular regular wines such as syrah, merlot, and their cabernet-merlot blend. But, they also feature a late-harvest Viognier, a cabernet port, black muscat and chenin blanc that are well received.

We love visiting this winery every time we pass through the Yakima area. It’s not only the antiquated mercantile that we are fond of, but we love sipping their wines while we browse the mercantile.

*Note: check out the wine label of Piety Flats. The 1890 hop kiln which is across the road from the mercantile is the perfect backdrop for their wine label. 

2009 Yakima Valley Chenin Blanc  

From late spring to early fall indulge yourself in an amazing treat. Savor the taste of passion fruit, dried pineapple, apricot, tart green apple and strawberry.  1.5% residual sugar, bordering on being off dry. Best served slight chilled. 

FOOD MATCH: The slight sweetness of the wine works very well indeed with the reciprocal sweetness of fresh bay scallops seared in butter and finished with a dash of lemon and lime juices, served over linguine 

Chenin Blanc: 

Pronounced (shen-in blahngk), this white wine is often used to produce some of the finest white wines. As a grape varietal, when planted in the best locations and the yields are kept low, superb wines can be made. One of the characteristics of the grape is that its wines have pronounced aromatics; and when they are fermented completely dry, the fruit flavors can have a slightly tart edge, adding to the wine’s complexity and ageability.  

Fresh young Chenin Blanc wines have mouth-watering fresh fruit and delicate floral aromas that lead to such flavors as apple, melon, apricot, guava and pineapple. These flavors are backed by the natural crispness that makes Chenin Blanc so perfectly balanced.  Native to France, this grape has the ability to produce clean and well balanced wines in warm climates. 

This wine pairs with a wide range of foods. It pairs beautifully with fresh fish, poultry or pork, veal or vegetables; spicy, marinated, tart or creamy.  Pair with the same kinds of foods you would with most Rieslings: aperitifs, fowl (from roasted to smoked), and even light cheeses. 

Let’s Pair Up: 

Chicken With Mushroom Cream Sauce—Pair with Piety Flats 2009 Chenin Blanc 

Serves 6-8 

Ingredients: 

  • 1.5 pound roasting chicken, cut into serving pieces (bone-in, skin on)
  • 1 cup flour
  • 1 cup grapeseed oil, or canola oil
  • Butter
  • 1/4 cup rich chicken broth                     
  • 1 small onion, chopped
  • 1 clove of garlic crushed                       
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup sour cream                                
  • 1/2 cup heavy cream
  • Salt and pepper 

Preparation: 

  • Put a cup of flour, a tsp of salt and half a tsp of pepper in a brown paper bag. Piece by piece put a piece of chicken in the bag and shake to coat the chicken with flour.
  • Preheat oven to 350 degrees. On the stovetop, in a large frying pan, heat oil to medium high. Place the chicken pieces in the pan. Watch the oil carefully, you don’t want it to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken and turn when necessary.
  • Butter a roasting pan generously.  Arrange the chicken pieces in it, pour broth over it, and bake until the chicken is tender and cooked, about 50 minutes. You know that the chicken is done by poking a thigh with a meat fork and when the juice runs clear, the chicken is done.
  • About 20 minutes before the chicken is done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 tbsp of oil. Add the onions to the pan and saute on medium heat until softened. Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard garlic and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.
  • When chicken is done, remove from oven. Serve on platter with the mushroom sauce spooned over it, or serve on the side. 

Burgundy Beef Stew—Pair with Masset Winery 2005 Columbia Valley Red Wine 

Serves 10  (Need a slow cooker for this recipe) 

Ingredients: 

  • 3 lbs of cubed beef stew meat 
  • 1/4 cup flour                                
  • 1/2 tsp salt          
  • 3 tbsp olive oil
  • 3 tbsp Worcestershire  sauce  
  • 1 lb carrorts peeled and cut into 2 inch pieces
  • 4 large potatoes cubed             
  • 1 tbsp dried parsley                   
  • 1 1/2 tsp ground black pepper
  • 2 cups boiling water                   
  • 2 (1oz) pkg of onion soup mix  
  • 3 tbsp butter        
  • 3 large onions quartered
  • 2 tbsp minced garlic                  
  • 1/2 cup burgundy wine               
  • 2 (6 oz) pkg of fresh button mushrooms, halved
  • 1/4 cup water                              
  • 3 tbsp cornstarch 

Preparation: 

  • Toss beef, flour and salt in a sealable bag until well coated.
  • Heat the oil over med. Heat and combine Worcestershire sauce in the skillet with the beef. Brown beef slightly and place in slow cooker.
  • In the same skillet melt the butter.  Cook onion and garlic until soft and then transfer to slow cooker. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine.
  • Add the carrots, potatoes, parsley and pepper to the slow cooker and then pour the wine mixture  over everything in the slow cooker.
  • Combine the boiling water and the soup mix. Mix well and then pour into the slow cooker.
  • Place the cover on the slow cooker and set to high; cook for one hour. Reduce heat to low and cook for 6-8 hours until beef is fork-tender. Whisk the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.
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Wine Club Picks for October 2010 – Karma Vineyards – Vin du Lack of Chelan – Lake Chelan AVA

Monday, November 15th, 2010

Autumn always offers its own fresh start. It initiates a new academic year, promises the premieres of television favorites, kicks off the football season, and ushers in the holidays.  Winemakers see harvest time as a reason to celebrate.  Harvesting wine grapes (also known as the crush) is one of the most crucial steps in the process of winemaking. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail and frost which can damage the grapes and bring about vine diseases. 

Harvest in the Northwest is typically between August and October.  This years winegrowing season threw the winemakers a curveball.  Harvest was two weeks late due to cooler temperatures. In the Yakima area, they had to stop harvesting apples, so they could quickly get to the grapes before an early frost moved in. Some winemakers had to cut down expensive grapes so the other grapes would ripen faster. This had a domino effect as well.  The wineries were anxious to receive their grapes. Instead of receiving their grapes gradually, they had to make room for all the grapes at once.  It’s a balancing act for sure. 

The late harvest won’t hurt the wine at all. It may however, give the wine a tarter characteristic. Some winemakers think that instead of bold and powerful wines from the 2010 harvest, we are likely to see more Old World style wines with less alcohol. We’ll have to wait for the spring release to see.

Lake Chelan AVA:

Lake Chelan AVA was established in May 2009, when it became the 11th AVA to be established in Washington State. It is located in the north-central part of the state around Lake Chelan. The region has a higher elevation and unique soil components that differentiate the area from other wine regions of the Columbia Valley AVA. There are approximately 24,000 acres within this AVA, but only 260 acres are currently planted with wine grapes.

The climate of this AVA is influenced by the lake, which creates a “lake effect,” whereby a large body of water absorbs heat during the summer to re-radiate during the fall and winter months and inhibit frost formation. Thus, these unique soils and special climate system give the grapes complex structure and allow a longer growing season with a reduced risk of frost damage. 

The majority of varieties produced in this AVA include Syrah, Merlot, Malbec, Riesling, Pinot Gris, Gewurztraminer, Chardonnay and Pinot Noir.

Before, people came for the lake, now, some are coming just for the wine.

Karma Vineyards:

One definition of Karma is..”fate, one’s destiny.” This is fitting when describing Karma Winery, owned by Julie and Bret Pittsinger. The name originated from their two children Karle and Matthew; but it must have been their destiny to purchase the original vineyard six years ago, taking a big risk and a leap of faith.  Their winery is still a work in progress but it’s a beautiful spot to stop and enjoy a glass of wine and a light lunch. The landscape is beautiful and tranquil with spacious grounds to stroll through. From the parking lot, you are drawn in by the sound of water. They have outside dining with incredible food by Chef Amilee Cappell Olsonand. On a sunny afternoon, we enjoyed a light bistro lunch, with a glass of wine as we relaxed next to the waterfall and little pond.  Their attention to detail, fine wines and knowledgeable staff, made our experience pleasant.  I almost felt like I was on a mini-vacation.  If you visit Karma Vineyards, you must tour the cave. (Yes they have a cave!) This is an experience, where you will be charmed and educated about the complexities of creating a bottle of sparkling wine done in the French method of the Champagne region. Their sparkling wine is the one thing that you really need to try. This is a serious sparkling wine produced by blending 50% estate grown Chardonnay grapes,  and 40% estate grown Pinot Noir grapes. 

No wonder all of their wines are good. One of Washington states most highly acclaimed wine makers, Ray Sandidge, is their winemaker.  Ray has made wines across the world. He understands the nuances that are associated with climate and soil.  Born in eastern Washington, and spending many summers on Lake Chelan as a boy, he instinctively knew that the land at Lake Chelan would grow some fine grapes.  Many years later, he returned to the Lake Chelan area and sought his own destiny of making fine wines for local wineries as well as creating his own label with brother, Robert known as CR Sandidge.  (Their tasting room is in historic Chelan).

Karma wines are very enjoyable.  Since we feature only wines this month from the new Lake Chelan AVA, it was important that our selections came from estate grown fruit. Considering that the oldest vineyards in this AVA are just a decade old, many wineries are still purchasing fruit from outside the AVA.  In order for it to be an AVA wine, 85% of the fruit that goes into a wine, must be estate grown fruit.  This narrowed our search. Karma offered a nice flight of wines, but our selection was AVA driven, therefore we selected two fine red wines that fit our criteria. We know you will enjoy our selections, but we strongly encourage you to visit Karma Vineyards on your next visit to Lake Chelan.  With the sun on your back, a light lunch and glass of wine in hand…it doesn’t get any better.

Wine Club Selections (Reds):

Karma Vineyards 2007 Syrah

Spicy black raspberry with notes of black pepper and oak. Moderate, dusty tannins.

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Karma Vineyards 2007 Zen  (2nd red selection for club members)

Voted outstanding wine of the week in March 2010 by Winepress Northwest

 A Rhone style blend—60% Syrah, 27% Grenache, 13% Mourvedre

 “…shows off hints of cherry cobbler, boysenberry, smoked game meat, bacon and cheddar. It follows through on the palate in a manner so jammy with blackberries and cherries that you want to slather it on toast.”

Vin du Lac of Chelan (White):

This winery was launched in 1998 by Larry and Lehmbecker Markusson.  It sits on a hilltop 200 feet above Lake Chelan. The grounds have been orchard land since the 1920’s and currently half of the property remains a working orchard. Seven acres of vineyard were planted in the spring of 2002. If you want to experience a bit of France and the French countryside, then a visit to Vin du Lac is a must when you visit Lake Chelan. Van du Lac is French for “wine of the lake.”  Nestled amongst vineyard and orchard, it is serene and romantic. The ambiance is both old world and country.  More than likely, the parking lot will be packed when you arrive and you might need to park down the road and walk in.  The tasting room with its bright yellow paint, bold green door and striped awning has the look of a French bistro. Once an old orchard farmhouse built in the 1920’s, it now serves as the winery’s tasting room.  Inside the building you will find wall to wall of critically acclaimed reds or whites created by owner/winemaker Larry Lehmbecker. You can’t help but notice all of the awards that this winery has received. You will also enjoy the whimsical wine labels and art by award winning Seattle-based designer, Lisa Pettit.  This tasting room exudes elegance and Provencal charm. On a sunny day, you will make your way to the left of the bright building to a covered patio area where the tasting bar awaits you as well as outdoor dining where you can order from a  menu of simple cheese and meats or French cuisine. While you take in the serene surroundings and the beautiful Lake Chelan below, it’s easy to pretend that you are in Provence. No wonder Vin du Lac was voted Winery of the Year 2010.

Lehm 2007 Dry Riesling by Vin du Lac (275 cases produced)

 Silver: American Fine Wine Competition

Silver: San Francisco Chronicle

Silver: L.A. International Wine Competition

The wine has an intricate, subtle nose, with green apple and tart-fruit aromas. It has surprisingly lush, mouth-filling body with brisk tanginess and a tart, lingering, wet finish. The fruit is fully ripe, but with a clean, austere presentation, exceptional crispness, and evident minerality.

Wine and Food Pairings:

Spicy Thai Garlic and Pepper Shrimp—Pair with 2007 Lehm Dry Riesling from Vin du Lac.

Ingredients: (one serving)

  • 2.5 tbsp. vegetable oil                  
  • 1/4 cup water                                                           
  • 1 cup shredded cabbage
  • 1 tbsp. minced garlic      
  •  8 large shrimp peeled and deveined
  •  2 tsp crushed red peppers
  • 2 tbsp sliced onions 1 tbsp. soy sauce

Preparation:

  1.  Heat 1 tbsp oil in skillet over high heat.
  2. Add cabbage and 1 tbsp water and stir fry for 30 seconds. Remove cabbage from skillet and place on serving platter
  3. Heat the remaining 1.5 tbsp oil in skillet over high heat.
  4. Place garlic and shrimp in the skillet and stir until garlic is slightly browned and shrimp turns pink.
  5. Add pepper, onion, cilantro, soy sauce and remaining water to skillet.
  6. Stir-fry for 10 seconds and pour over cabbage.

*note: try using sesame oil to sauté cabbage and add chopped green onions to the shrimp.

Easy Filet Mignon with Balsamic Syrah Glaze—Pair with 2007 Karma Syrah

Ingredients: (serves 2)

  • 2 4oz Filet Mignon
  • 1/2 tsp fresh pepper and salt
  • 1/4 cup balsamic vinegar
  • 1/4 cup Syrah or other red wine

Preparation:

  1. Sprinkle steaks with salt and pepper and let rest for 30 minutes
  2. Heat non-stick skillet over med-high heat.
  3. Place steaks in pan and cook 1 minute on each side until browned
  4. Reduce heat to med-low and add the balsamic vinegar and wine.
  5. Cover and simmer for 4 minutes per side—making sure to baste with sauce
  6. Remove steaks and place on warm plate and spoon sauce over the steak.

*I like to serve this with some butter/garlic new potatoes and asparagus.

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Wine Club Picks for September 2010 – Witness Tree Vineyards – Eola/Amity Hills AVA

Monday, November 15th, 2010

Summer is coming to an end and the crisp fall season is approaching, which means the annual harvest is rapidly approaching. It won’t be long before we start bringing back some of the heavier red wines for the cooler season.  But,  not quite yet. We still have time to fire up the grill and enjoy our patio for a few more weeks.

We are bringing you a wonderful Pinot Noir this month from Witness Tree Vineyard outside Salem, Oregon. It is a lovely red, with a perfect flavor profile that will make your grilled dishes really sing. Foods with a light spiciness that spend a short time on the grill are ideal for the fruit flavors of Pinot Noir. Put an herb-marinated chicken, a pork tenderloin or a fine piece of wild Alaskan salmon on the grill, pull the cork on this beauty…it doesn’t get much better than this. 

Many things change over the season, but the best things stay constant. This is true of the Washington and Oregon winemakers. It is their commitment to produce superior wines for your enjoyment and it is our commitment to our wine club members to find those jewels and pass them on to you. It is definitely a “win-win” situation.

Eola-Amity Hills AVA:

Eola-Amity Hills is a sub-appellation of the Willamette Valley AVA located just west-northwest of Salem, Oregon and it became its own AVA in 2006. It’s comprised of 37,900 acres, 2,000 of which are vineyard acres. There are at this time 30 wineries in this AVA. 

The history of this area dates back to the mid 1850’s though it wasn’t really until the 1970’s when winemakers started to discover the area as having ideal growing conditions for wine grapes. It was during this time that a few modern day pioneers planted a patchwork of vineyards in Eola-Amity Hills. It wasn’t long before others followed and today this area produces some of the world’s best handcrafted cool-climate varietals. 

The soils in the AVA predominately contain volcanic basalt from ancient lava flows as well as marine sedimentary rocks. This combination results in shallow, rocky, well-drained soils, which typically produce small grapes with great concentration. Pinot Noir, chardonnay and Pinot Gris are predominantly grown here.

Witness Tree Vineyards:

During our wine jaunt through the Eola-Amity AVA, we drove through the beautiful country side and as we turned the corner, the first thing that we spotted was a lone tree standing high on a hill. Intrigued by this tree, we followed the road which took us to Witness Tree Vineyard. This commanding oak tree lives near the vineyard’s ridgeline and is known as the “Witness Tree.” The vineyard is named for this ancient oak tree, which towers over their 100 acre estate. This tree was used as a surveyor’s landmark in 1854, bearing witness to the northwest corner of donation Land claim No. 51. This parcel of land was originally  granted to Claiborne C. Walker and his wife, early pioneers who arrived in a covered wagon via the Oregon Trail. On July 8th, 2004, Witness Tree Vineyard celebrated the 150th Anniversary of the marking of the tree.

Owners Dennis and Carolyn Devine  not only take pride in this bit of history, but they also take great pride in the fact that 100% of their wines are estate produced. They own 51.5 acres of premium vineyards in the Eola Hills. Under the careful attention of winemaker, Steven Westby, every grape is nurtured and he oversees the process from bud to bottling. They are well known for their selection of Pinot Noir, but they also have a Dolcetto Remari (named in honor of their grand-daughters), which is very popular and it has become a cult following.

This winery also has their own “Witness Protection Program.” It’s not what you might think. This program is a unique marketing tool. During the Memorial Day weekend each year, visitors can sample the Vintage Select Pinot and the Vintage Select Chardonnay right out of the barrel. If you like a certain wine, you can buy it at a discount when it is bottled. This ensures you that you will receive a future allotment of the wine you like. Sometime around Thanksgiving you will be invited to a party to pick up your wine before it is ever released to the public. This program is so popular that there are times when the Vintage Select wines are in scarce supply within  the first month of their release.

The tasting room at Witness Tree is cozy and inviting. Feel free to take a walk around the property. Several birdhouses sit high amid the vineyards. Their grounds are the perfect spot for a picnic, or just sit on the covered wrap around porch with a glass of wine in hand. Don’t forget your camera! The ever present oak tree is standing tall, watching over the property just as it did many years ago when Claiborne Walker and his wife settled on this site.

Wie Club Selections September 2010:

2007 Vintage Select Pinot Noir (500 cases produced)

This is their Reserve Tier Pinot Noir. Half from traditional sites in the Upper Vineyard and half from the Lower Vineyard. This Pinot Noir represent their premier achievements in both grape-growing and winemaking. Intense aromas of cherry, blackberry, spice and vanilla surge from the glass. One sip reveals incredible depth-perfectly ripe, opulent and expansive flavors fill the mouth and are complimented by textures that are smooth as silk. It is known as the “Quintessential Pinot Noir” that  truly expresses the terroir at Witness Tree Vineyard.

2007 Witness Tree Estate Pinot Blanc

Witness Tree has 2.5 acres of Pinot blanc in production. This is a limited bottling that offers delightful fruit flavors of apple and pear, beautifully balanced by a crisp refreshing acidity. Serve it with crab, shellfish or chicken dishes. Also it can be enjoyed with an appetizer.

2008 Witness Tree Dolcetto “Remari” (2nd red selection)

This wine was featured in the Statesman Journal in 5/10. It is named after their two grand-daughters, Remi and Mari. This wine was an experiment at one time and as they like to call it, “an experiment gone right.” This grape exhibits big, grapey spirited flavors. Its fruit driven character makes it a fantastic cocktail wine, while its natural acidity gives it the power to pair superbly with all kinds of food. This particular wine is a cult following. It is only available in their tasting room and they sell out of it each year.

Wine and Food Pairings:

Chicken with Creamy Lemon Sauce - Pair with 2007 Witness Tree Estate Pinot Blanc

 INGREDIENTS:

  •  1/4 cup butter                              
  • 4 chicken breasts skinned and boned                     
  •  2 tbsp. dry white wine
  • 1/2 tsp  lemon zest                     
  •  2 Tbsp lemon juice 1/4 tsp salt
  • 1/8 tsp white pepper 1 cup heavy cream 1/3 cup grated Parmesan cheese
  • 1 cup sliced mushrooms

PROCEDURE:

Melt butter in a large skillet over medium heat. Add chicken and cook for about 10 minutes on each side until it is brown and tender, and its juices run clear.  Remove chicken from the skillet and place in an oven proof dish. Discard the butter.  Add wine and lemon zest and lemon juice and cook for one minute. Stir in salt and pepper.  Gradually pour in heavy cream and stir constantly making sure not to boil. When it begins to simmer, remove and pour over the chicken.  Place mushrooms over chicken and cover with Parmesan cheese.  Place 6 inches from the broiler and heat until it is slightly browned.

Stuffed Mushrooms – Pair with  2007 Witness Tree Vintage Select Pinot Noir

INGREDIENTS:

  • 12 whole mushrooms
  • 1 Tbsp vegetable oil
  • 1 Tbsp minced garlic
  • 1 8 oz pkg softened cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp ground cayenne pepper

PROCEDURE

Preheat oven to 350 degrees. Spray cookie sheet with cooking spray.  Clean mushrooms and carefully break off stems. Chop the stems into fine pieces. Heat the oil over low to medium heat. Add garlic and chopped mushroom stems. Fry, making sure not to burn the garlic. Cook until the moisture has disappeared. Set aside to cool.  When it has cooled completely, stir in the cream cheese, parmesan cheese, onion powder, pepper and cayenne pepper.  Mix completely and then spoon mixture into mushroom caps.  Bake for 20 minutes.

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