Bottleology – Tasawik Winery: “Dedication From Vine To Wine”

Yet another transplant to good ‘ole Washington wine country, Norwegian winemaker Erik Dahle and partner SaraBroetje together make up Tasawik winery.  I took a little time to sit down with Erik and get a sense of the whats and whys of Tasawik.

Grocery List: Milk, Sugar, Shampoo, Pop Tarts, Bread Yeast, Eggs, Tooth Paste…20 lbs. of partially rotten grapes: Erik at 17, made his first batch of wine, and fortunately his worst–using over-the-counter ingredients from mom’s grocery list. Erik said, “I had no idea what I was doing, but it was so much fun and I just loved the process of it.”

AMERICA, are you serious? A hop, skip and a jump later, in an effort to finish up college, Erik moved from Norway to  Seattle—that was in 1992. He began tasting some California and Washington wines and realized he was close to some really good wine country and started toying with the idea of his own vineyard.

Johnny Apple Seed: Erik’s “real job,” as he puts it, is working for one of the biggest apple orchards in the world, located in Eastern Washington. Inspired one day, Erik decided to buy a little land, hoe a bit of earth and sow some seeds there.  Instead of apple trees, Erik planted grape vines.  Instead of an orchard, Erik has a vineyard. He now brings new meaning to “Red Delicious,” by fermenting Syrah, Cabernet Sauvignon, Sangiovese and Merlot.

Thanksgiving Wines From The Pros

Imagine, if you will…

The table is set. Family and friends are seated. Food is steaming. Music is drifting in from the hi-fi. Conversation is floating around about how beautiful and delicious everything looks. Your stomach is playing a rousing game of Twister, and your mouth is watering enough to squelch the Australian wildfires. Attention is diverted to the head of the table, as the host raises his/her glass for a toast. What the hell’s in that glass?

Thanksgiving dinner can be a complicated endeavor when you’re trying to choose the perfect wine to serve with it. The variety of food at the table–the sweet, the savory, the heavy, the light–seems to defy all conventional wisdom about what goes with what, especially when you’re shoveling everything down at the same time. Do you pair with the white meat of the bird, or the sausage in the stuffing? With the candied yams or the green bean casserole? With the fruit salad, the green salad or the cranberries?

For those that want everything to be simply perfect, choosing the wine can be more difficult than deciding who’s going to have to get bumped to the kid table, and who’s going to have to sit next to the colorful and ever-loquacious Uncle Eddie.

Indeed, you’ve been reading for weeks about what you should pair with your Thanksgiving dinner. People from around the blogosphere, in newspapers, and on the radio have all been talking about it, and they may have had some damn good recommendations, too.

Apart from uncorking a little of everything–which may be some of the best advice you’ve ever received, if I do say so myself–there’s got to be that perfect pairing, right? That summum bonum, that beau ideal, that double-plus-good wine to serve with a Thanksgiving dinner.

In my mind, who would know better than the folks that have a hand in making the stuff? Recently, I asked some people from around the Washington wine industry what they would be pouring on Thanksgiving Day. I figured if they’ll be drinking it, it would probably be a pretty good recommendation. To be thorough, I asked them what they’d be pouring of their own, and also what they’ll be drinking from other wineries. After all, none of us would believe that they only drink their own juice.

Here are their replies, in no particular order:

How to avoid know-it-alls at the grocery store searching for T-Day wines by being a know-it-all.

I almost fought a 55+ year old woman at the grocery store over “wines that work with Turkey.” We shall call her Puzzled Peggy, for the story’s sake.

We were hub nubbin’, like everyday averagers in the wine section, with no steward to be seen and Peggy looking puzzled. Being a frequenter to the aisle, I offered my assistance, if she needed a recommendation or help, what have you.

Me: “So what are you looking for?”
PP: “Oh, just something to go with turkey.”
Me: “Aren’t we all. You know… Most things go with turkey. Try this Cab with it – it’s lighter and fruity and pretty good!”
PP: “You can NOT pair a Cab with turkey. It will completely overpower it.”
Me: [to myself] I hate people like you.
Me: [aloud] “Okay, yeah, just go with the completely sold out Riesling or Pinot Gris for $8. Have a good day!”

That being said, to prevent running into me at a grocery store and getting yelled at, I’ve prepared a recommended list of “unconventional” varietals that can go with turkey.

“But OMG, that’s a red wine…” recs:
- Coeur de Terre 2007 Pinot Noir: This is the first PN this prestigious Willamette Valley producer has released at this price range of sub $20. Family owned and ran, these guys have been doing PN for over 10 years and know their juice. Bright cherry and strawberry, followed by a blanketed texture of brambles, spice, smoke and grainy minerality. Balanced with acid to cut through the richness of holiday food. Perfect for deep fried turkey.
- Georges Duboeuf 2009 Beaujolais Nouveau: According to the Washington Post, Beaujolais and Thanksgiving go together like a horse and carriage, just as Champagne and New Year’s Eve. Why come? The annual release of Beaujolais Nouveau is always the third Thursday of November, aka exactly one week prior to Turkey Day and meant to be drunk right away. And this is French law. Tres bien! The wine is fruity with red berries, light and lively with acidity and spice. No tannins, but decent structure for a juice bomb. Meant for your uber juicy roasted turk.

“Finally, a white wine” … that isn’t overdone recs:
- Volker Eisele 2007 Gemini: 71% Sauvignon Blanc and 29% Semillon with a smidgen of time in oak, this is the latest from this Napa winery’s wine series that year after year racks in 90+ point wines from the organic estate vineyard. The oak adds in toasted vanilla and spice tones with some depth in tropical and citrus fruits, finishing out bone dry. It’s just asking for cranberries or stuffing.
- Quady 2007 Essensia Orange Muscat: Yes, this is a dessert wine. Which means more sugar and more booze, awriigh. The winemaker from Quady also used to work in “pyrotechnics” in the 70s… I love it! $17. Heady juice, not necessarily in the booze and sugar, but added with the fruit flavors of apricots, butterscotch and vanilla, there is some serious potency. This is all defied with some crisp acidity to balance it out. It also helps when the International Wine Review says it is the Thanksgiving pumpkin pie pairing wine.

And now… You are thirsty! Go and drink wine. And laugh at Puzzled Peggy because you know what you are getting. Ha!

Love you,
Erin

Embeding recipes with Kitchen Monki

As an online publisher, one of my favorite features of KitchenMonki.com is the ability to embed recipes into almost any publishing platform. With just a single line of cut-and-paste code, a formatted recipe, which includes ingredients, tags, and all the fixin’s, is rendered automatically to the page. Internet voodoo, to be sure.

Below is my own take on a Mediterranean sandwich, brought to you by the Monki.

Movin’ On Up: Washington Wine in the Top 100

While we at WINO Magazine have never given a whole lot of attention (or credit) to the wine scores assigned and disseminated by the national and regional wine publications out there, one could at the least (or the most, depending on your point of view), use them to judge the barometric pressure of the industry as a whole. After all, while it’s not as definite as looking out the window, when the barometer swings, there’s a pretty good chance that a storm is comin’ in.

And Washington appears to be taking the wine world by storm.

Since 1988, Wine Spectator has produced an annual Top 100, compiling a list of wines from around the world that they love. This year, out of 17,000 wines blind-tasted, 3,800 received ninety points or higher, and then the folks at WS narrowed the list down based on several metrics: quality (score), value (price), availability (case production) and excitement (x-factor). They openly point out, however, that the final selections for the Top 100 were not a direct result of some equation, but rather their “editors’ judgment and passion” for the wines they tasted.

As with all things, you could debate any or all of these metrics for any particular wine according to your personal palate and convictions. Might even be fun. After all, how does one objectively rate the excitement of a wine? Regardless, you can’t deny that this year’s Top 100 reflects a significant advancement for the Washington wine industry–if not in wine (hey, we’ve been making great vino for a long time), then in recognition and exposure.

La Corte 2005 Negroamaro Puglia

*Bottle #79: La Corte 2005 Vigne Vecchio Negroamaro Puglia
*Price Tag: $14
*Running Tab: $1,107
*Purchased At: Jack Cellars, Seattle

In light of this glorious evening in which Stephan and whatsherface finally did the deed in “The Vampire Diaries” and the “Twilight” sequel comes out in less than an hour, I drink red wine because it looks like blood, and because I have to drink it.

Don’t judge me because of these recent fads (I’ve never read those silly books), I have been a supporter of the vampire-sex-appeal-dramas since Sarah Michelle Gellar was kicking sharp-teethed ass in chunky-heel boots and bad bangs.

And the beverage I choose to quench my thirst (wine, not blood, weirdos) is one of ancient times and cultures, much like the age of many brooding, in vogue vamps most women under 40 are shamelessly fantasizing about tonight.

Okay, enough… I’m taking it back to the roots of wine, for the most part. Technically, most believe the Greeks may have put the vine in the ground, but I tried some last week, and I really don’t plan on going down that path again. $4 glasses of Retsina (so-called “Wine of the Gods” aged in pine barrels) ruined me possibly for life.

The other old country, Italy, is one of the oldest wine-producing countries, full of some of the oldest wine-producing regions in the world. With vineyards planted by the Romans nearly 2,200 years ago, these people have got the vine down to a craft. Or at least one would hope.

This week (sorry, it’s been awhile), I take on Puglia, a wine region of Italy that is just starting to be taken seriously. The “heel” of the Italian boot, Puglia (or Apulia in Italian) has long been producing bulk wine and racks up numbers that nearly doubles the amount produced in Australia alone.

“20Something–The New Vintage” back at Fremont Studios on November 21

Seattle’s hottest wine event returns this weekend

Last year, we attended 20Something–The New Vintage, and it was a sight (and taste!) to behold. I’d never seen anything like it. 750 young people dressed to kill, dancing, and holding wine glasses, refilled by over sixty Washington winemakers working the floor. Put together by the Washington Wine Commission, it was an event designed for those that are–contrary to traditional wisdom–holding up the wine industry: young people.

The popularity of wine among Millennials (ages 21-30) is rapidly growing, yet many younger consumers are still intimidated by traditional wine tasting events. 20something–the new vintage is changing that, by bringing Washington winemakers to Fremont Studios on November 21 to mix and mingle with this younger generation.

Tickets to 20something–the new vintage, which has sold out every year since it began in 2006, are selling fast. And it’s easy to see why: more than 75 winemakers will mix with the crowd, pouring their favorite $30-and-under wines. Also, over 15 of Seattle’s trendiest chefs will be serving their best culinary treats, and KEXP’s DJ Darek Mazzone will be spinning the evening’s soundtrack. A full list of participating wineries and restaurants can be found at www.thenewvintage.org.

New this year, 20something–the new vintage will feature education stations to engage attendees and help them discover more about the Washington wines they taste. 20-somethings will: learn how to spot a flawed wine; understand more about the textures, flavors, and aromas of wine; and participate in interactive activities throughout the evening. Though this event is aimed to raise awareness and knowledge of Washington wine among younger wine drinkers, those over 30 and “young at heart” are more than welcome. The event is for all present and future fans of Washington wine.

For additional information on this event, please visit www.thenewvintage.org. Tickets to 20something–the new vintage are available through Brown Paper Tickets (via www.thenewvintage.org). For more information on the Washington wine industry, please visit www.washingtonwine.org.

We’ll be at this year’s event this Saturday. See you there.

Bottleology – Larry Lehmbecker of Vin Du Lac, has the “Lac-down” on Lake Chelan

I Learned It From Watching You: Larry is from the Seattle area–Renton actually–and grew up in a household of home winemaking. His parents were his role models, who both had a fond appreciation for the fermented juice.  His winery, Vin Du Lac, puts their “home brew” to shame with an annual production of 10,000 cases [gulp, gulp, gulp].

For Some It’s East Jabip—For Larry It’s Home: Several decades ago Larry “discovered” Chelan, WA. At that time he was just a teenager and he always found himself there due to his love for the outdoors (maybe it was because of a broken compass). Regardless, Larry ultimately spent ten years looking for a place to call home in that area. Finally, in 2002 he signed on a property set on a hilltop, 200 feet above Lake Chelan, with orchards and now seven acres of vineyard.  Larry is now what you’d call, “a happy camper.”

Larry Says: “It’s certainly the most creative thing I’ve ever done.  I can’t sing, I can’t dance, I can’t draw.  I don’t have any of those creative talents, but by god I can make wine.”

The TA-DA!: In 2005 the Vin Du Lac 2003 Cabernet Franc was released and made it into a tasting competition held by some other wine magazine called, Wine Press Northwest, [PRE-WINO!]. This magazine holds an annual “Platinum” competition, where they take all the wines from that year that they’ve awarded gold medals too and re-taste them to pick the Platinum winners.  That year Larry’s wine was picked as THE Top Wine in the Northwest.

Excuse me, WAITER: Larry’s a smart guy. He has his own Law practice, prides himself on being able to make sense of large amounts of information and is a self-taught wine maker. As smart as that makes him, the guy knows when to call on the advice of a Sommelier or restaurant server when selecting wines outside of Washington State while dining out. Coming from a professional server [yours truly], I respect that. Larry, equally a salesman, added: “honestly, I end up drinking a lot of my own stuff.  If I go to a restaurant and everything looks pretty sketchy, if I see some Vin Du Lac on there [the wine list], I’m going to order the Vin Du Lac because I know it’s good.”

Seastar Restaurant & Raw Bar in Bellevue to Host Over 500 Guests on Thanksgiving Day

7th Annual Holiday Dinner Reaches Out to Those In Need

Bellevue, Washington—Chef/Owner John Howie and the team at Seastar Restaurant and Raw Bar in Bellevue, are opening their doors and their hearts for the seventh consecutive year to guests in need on Thanksgiving Day. They expect a record of well over 500 to attend the hosted, complete holiday dinner at the restaurant. The primarily Eastside families come to Seastar through Hopelink, Overlake Service League, Olive Crest and the Redmond YWCA.

Seastar crewmembers, families and friends will act as servers, cooks and dishwashers, as the guests are served from 11:30 a.m. to 2:45 p.m. Once everyone has finished and the last plates have been cleared away, the volunteers will sit down and share a Thanksgiving meal with John and his family at the restaurant.

How did the tradition get started? “As I was preparing Thanksgiving dinner seven years ago for my family, I asked my wife if this felt like we were truly being thankful for what we had” says Chef Howie. “We discussed if this was really helping our children to be more thankful. That’s when I came up with the idea of serving needy families on Thanksgiving. We started the following year and it has grown into a great family and restaurant tradition that not only helps those in need, but encourages those who volunteer. ”

Seastar is partnering with several local vendors, all of which have made donations to help defer some of the costs of doing this holiday meal.

Bottleology – She moved from California to Washington to make wine. Hillary Sjolund of Di Stefano Winery, is obviously a smart woman!

Hillary Sjolund grew up in the heart of Anderson Valley on the Mendocino coast in Northern California, but that wasn’t where she found her love affair with wine—it was while attending UC Davis as a Pre Med student. Hillary said, “I had no clue whatsoever that it was a wine making school and that wine making was a degreed program,” so she took wine making as an elective.  The course, instructed by Carole Meredith of Lagier Meredith Winery, was one that enthralled Hillary and captured the culture and history of wine.  It was in that class, “I figured out what I wanted to do,” she said.

Her start: Her first job in the wine business was at Pine Ridge Winery in Napa Valley as a lab tech, where she said “I became the intern that never went away,” that is until she headed south to make wine for a stint in the Colchagua Valley of Chile.

Heads up: Mark Newton of Di Stefano Winery in Woodenville, Washington, had been growing the winery and it got to the point that he needed help from a wine making diva. Mark decided to hire a head hunter [obviously a good one].   Hillary clearly made the right choice and left California fro Washington State!

This is why I’m hot: In California there is a lot of competition, and working on your own projects as a winemaker is much more expensive.  So, here in Washington, Hillary has more freedom to buy the highest quality grapes and more of them—some girls would call that shopping. “Washington is still a very young industry here, it’s very collaborative and I’ve had a lot of fun working with the growers and other winemakers—it’s been a good time,” she said.

Psssssst: Look for a release coming soon from her own personal label—she’s big on Cabernet Sauvignon.

Mama Mia: Hillary looks to soon incorporate Italian varietals into the Di Stefano portfolio to the winery’s program to better brand its Italian heritage.

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