Top Ten Reasons To Celebrate Wine in The New Year

As we approach the ‘tween years of the new millennium, there are many things to be excited about in the world of wine. Our own Chris Chan has compiled a list of things you should definitely be checking out next year. Hell, do it now.

By Christopher Chan

#10. Tasting Rooms

There are over 100 wineries within thirty miles of downtown Seattle, and that means many, many places to celebrate wine! So much wine, so much time (a whole year) to visit, view, sip and decide before you buy! Just remember to be cool and courteous just like the tasting room staff, and you’ll have a blast. Plus, no glasses to wash afterwards!

#9. Wine Bloggers

There’s an old saying about opinions… everyone’s got a pair and now there’s more than a “million” reviews, recommendations, and write-ups on wine. In fact, this June, Walla Walla will be hosting the 2010 Wine Blogger’s Conference. Read some, write some, heck… don’t cost nothin’. So, get your iPhones ready, and come and get your “blog” on, or if you’d rather…“tweet” this!

Thoughts on Men, Rosé and Volunteering at Events

By Christopher Chan

Vintus Maximus : Can Cool Guys Drink Pink?

Ahhh…summer in Washington! There are very few places on earth as wonderful as the Pacific Northwest in the summer. Albeit, we suffer through a gray whale of a rainy seasonal affective disorder to get here, but when it’s great, wow is it great! Life is even better when you can select a fantastic and fun wine for the weather—a crisp dry or off-dry white or rosé is absolutely perfect for a hot sunny day in the back yard or on the deck.

What’s that? This bad-boy wine guy who chews on 1st growths and cult wines with beefy tannins and new oak cannot be seen drinking a pink “girly” wine, or he can’t stand sweet? Hold on tough guy. First, let’s get it right; Pink ? Sweet, so chill. In fact, chill is the thrill during these dog days of summer. But Chris, the wine has no oak! Oak’s a joke on hot days as it just weighs down the wine and your palate. Trust me on this one; go find a light, bright white like Oregon Pinot Gris or Washington Viognier, chill it and swill it. Even better, think pink and venture out on the color wheel of flavor with Rosados or Rosatos, depending on the heritage of the grape as in Italy or Spain. Not every wine has to be an introspective breakdown of the structure, aroma and finish. Summertime is for fresh, cold, fruity wines, so put down the decanter and find me an ice-bucket!

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It’s a Buyer’s Market

The economy has shifted focus back to what’s important, the wine.
By Christopher Chan

Regardless of how “big” you think the Washington State wine industry is ($3 billion total economic impact), it wasn’t until recently that our fair state has become the United States’ second leading producer in terms of volume, far behind the Golden State of California and just last year surpassing the venerable state of New York. Yes, that’s correct, New York has quite the “old” wine industry. How? Well, something about Ellis Island, immigrants and vitis vinifera root stocks stowed in suitcases…the old country folk didn’t need to go far to find a new country for wine.

Somm’s Corner

Washington Sommelier Christopher Chan gives you a small piece of his mind

By Christopher Chan

So, there I was in this beautiful restaurant with ivory tablecloths, softly lit candles, svelte and sexy stemware, crisp linen and cool brushed silver. Sitting by my side was a gorgeous woman who was craving a little more than just white wine. I asked the waiter to summon their wine expert for us. As I was reviewing their stylish wine list and contemplating the merits of Albarino and Pinot Blanc, the sommelier says…

Welcome, my name is Christopher Chan and I am your Sommelier. It is my pleasure to share with you my knowledge and passion for the world of wine. I invite you to relax and join me on an exploration of the senses, a journey across the globe as we sip and savor the sleek, silky, supple, sexy and scintillating. Delve into the color wheel of flavor and finesse, earth and acidity, freshness and fermentation. This is my experience, the life of a Sommelier.