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Yamhill-Carlton Road Show June 27th!

Come Taste the Wine of Oregon’s Yamhill-Carlton AVA!

June 27th, 2017 | 6 to 8pm
The Metropolist
2931 1st Avenue South A
Seattle, WA 98134

$30 (in advance with Eventbrite here>>)
$35.00 (at the door ~ cash only)

The Yamhill-Carlton American Viticultural Area, home of many Oregon wine industry pioneers and the oldest soils in the Willamette Valley, is coming to Seattle! Join 12 wineries for a memorable tasting experience on June 27th from 6-8pm. The producers will be pouring wine all exclusively made from Y-C AVA fruit, concentrating on Pinot Noir, as well as a small selection of other varietals. This is a great opportunity to taste Oregon wines without traveling hundreds of miles. Learn firsthand about Oregon’s geology and climate and what makes the wine so alluring, complex and age worthy. While you sip, enjoy delectable bites that complement these world-class wines.

This is a unique opportunity, as many of these wines are not for sale in Washington state. If you like what you taste at the event & want these wines in your own cellar, Esquin Wine & Spirits will be taking wine orders!

Participating Yamhill-Carton AVA Wineries:

Carlton Hill Wines

Elk Cove Vineyards

Fairsing Vineyards

Ghost Hill Cellars

JL Kiff Vineyard

Ken Wright Cellars

Lenne Estate

Marshall Davis

Monks Gate

Saffron Fields

Stag Hollow

 

Scarpetta Wine Pig Roast Event, Saturday, June 3rd!

Many of you have been asking about the La Caja China roaster, stacked with an assortment of Friulian delights, on our entry way carpet. We’ve brought in a pig roasting box emblazoned with Scarpetta Wines  and we can’t wait to share the excitement with you!

Scarpetta Wines was started by Bobby Stuckey and Lachlan Patterson. Bobby is a Master Sommelier and James Beard Award Winner. Lachlan is an award winning chef. Together, they own Frasca Food and Wine in Boulder, Co. which was nominated this year for Outstanding Restaurant in America. Accolades aside, these guys know what they are doing and they’re doing it right. They bring the countryside of Friuli to every glass and plate they present.

With an obsession with Friuli, Bobby and Lachlan have been blazing their way through the states. And, we have some of their Scarpetta Wines in our store to celebrate!

Join as we serve Porchetta Panini along with Scarpetta Wines at our Scarpetta Pig Roast event on Saturday, June 3rd, 2-PM. We hope to see you there!

Grazie!

Weekend Wine Pairing ~ Vintager Chardonnay + Crab Tostadas with Sriracha Guacamole

Okay,  I start to really miss California when it snows in the passes in May, and the rain never ceases. Yes, I am a California native, albeit I have lived in Seattle for over 32 years, so that has to count for something, right? Oh, I do have certain California kid peccadillos. Like when my northern brethren claim indisputable expertise on Mexican food, or when I find myself defending a fondness for Zinfandel or a certain style of California Chardonnay.

Take for example a new Chard we just found.

The Californian Vintager Chardonnay Knights Valley 2012 $14.99

This is an elegant barrel aged chard produced from hand harvested grapes in the legendary Knight Valley AVA, home to winemakers like Peter Michael. Coastal fog and conifer trees create a special cool climate that gives the resulting win a balance of fruit and fresh acidity. Full bodied, yet balanced with well integrated oak and a long seductive finish. Honey crisp apple, blood orange and just a touch of vanilla give this wine all that classic Northern California Chardonnay appeal.

Only 748 cases of this wine were produced by winemaker Sam Jennings, The Vintager Chardonnay is true small production wine.

Yes, and there are certain dishes that pair perfectly with that certain style of Cali Chard – Smoked Chicken Salad, grilled Salmon, Lobster. This wine would be perfect just sitting on a sunny deck with some friends, but this also would be awesome with my Crab tostadas! Recipe below

Join us and taste this extraordinary Chardonnay, Saturday May 20th, at Esquin 2 pm to 5 pm!

xo Lenny

Crab Tostadas with Sriracha Guacamole

1 (16 ounce) package tostadas ( or fresh made)

16 ounces Dungeness crab

1 lime, juiced

2 tablespoons olive oil

Salt and pepper

***** Garnish

2 tomatoes, seeded and diced

1 red pepper, finely diced

1 jalapeno, finely diced

1⁄2 medium onion, finely chopped

¼ cup cilantro, finely chopped

*****Guacamole

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1 teaspoon Sriracha

1/2 medium onion, diced

1 tablespoon chopped cilantro

1 clove garlic, minced

2 tablespoon sour cream

  1. You can fry your own tortilla but store bought are just fine
  2. In a large bowl, pull crab apart and check for any shell pieces. Combine lime juice and olive oil and dress crab with dressing and season with salt and pepper to taste.
  3. In another bowl combine diced tomatoes, diced peppers, onions and cilantro.
  4. In bowl of food processor combine all ingredients and pulse until well comined.
  5. Spread 1 tablespoon Guacamole on tostada top with 1 ounce of crab meat and garnish with pepper mixture

Crab Tostadas with Sriracha Guacamole Printable Recipe

Weekend Wine Pairing Mother’s Day Edition

It’s Mothers Day weekend! If you haven’t made reservations yet, you should start putting together plan B. A late lunch or brunch is a casual and easy way to give mom her day without too much stress. A casual spread with cinnamon rolls and croissants purchased from a local bakery, some fresh fruit cut and displayed nicely, smoked salmon or lox and schmear and maybe bagels. A spiral sliced ham, bacon and/or sausages provide some protein. A nice salad – Classic Cobb is a winner. Add a Quiche or Tart at the center will round out the spread.  See my Arugula, Goat Cheese, Sun Dried Tomato and Prosciutto Tart Recipe Below.

Oh, and bubbles. You have to have Bubbles!

Champagne is always a perfect answer. If you are on a budget there are plenty of excellent options for bubbly out there. A nice Cava, Crémant or domestic Sparklers can be a good gift. But, I will always default to Prosecco for a party or brunch. Prosecco has a softer edge than Champagne, and lends itself to a wide variety of foods quite nicely. Also, you can’t beat the price! You can get 3 or 4 bottles of great Prosecco for the price a bottle of Marque Champagne.

The Prosecco house of Ruggeri is an excellent example. The Ruggeri Winery was established in 1950 by Giustino Bisol, whose family boasts a deeply rooted, centuries-old tradition in viticulture in the Valdobbiadene area. The Bisol family has been cultivating vines in the heart of Valdobbiadine for centuries. Today the winery is run by Paolo Bisol, who is assisted by his children Giustino and Isabella.

Today, Ruggeri is one of the most respected producers in Valdobbiadene winning the coveted Tre Biccheri from the Italian wine guide of record, The Gambero Rosso. In the prestigious World Encyclopedia of Champagne and Sparkling wine, which is published every ten years by the famous auction house Christie’s, Ruggeri has the highest rating of all the producers from the Prosecco D.O.C.

“I hold the wines of Ruggeri & C. S.r.l in the highest regard. Paolo Bisol and his team run an immaculate operation that extends from the vineyard to his high tech winery.” Robert Parker

Today, we have an unbeatable deal on one of Paolo’s wines.

Ruggeri NV Argeo, Prosecco DOC $13.99

“Brilliant silvery straw color. Delicate aromas of honeycomb, spiced melon and apple, and pink peppercorn with a silky, tangy, finely carbonated, fruity medium body and a tingling, distinctive, long tangerine, delicate herbs, and pickled kumquat finish with fine, fruit tannins. A delicious, mouthwatering Prosecco with a savory twist.” – 92 Points BTI

It’s absolutely delicious as an aperitif, but like virtually all wines from Italy it is made to go with food. From Venice to Milan you will see Prosecco sipped everywhere from sidewalk cafes to white linen restaurants to garden veranda.

So, set out the spread put on your Mom’s favorite record and Pop some Bubbles. Don’t forget to take some pictures and don’t let mom do the dishes!

Arugula, Goat Cheese, Sun Dried Tomato and Prosciutto Tart recipe

Taking Care of Each Other

Ashley Trout has been making waves throughout the Pacific Northwest after launching Vital Wines and March Cellars in 2016. Vital Wines is a community-driven, non-profit winery founded on providing better healthcare for vineyard and winery workers in the Walla Walla Valley. All profits are donated to the SOS Health Services of Walla Walla. A pioneer effort of its kind.

We were able to grab a couple cases of the rarely available Vital The Gifted for you.

Vital The Gifted $24.99

52% Cabernet Sauvignon 29% Malbec 10% Cinsault 10%Tinta Cao

Blackberry and plum, fig and woody thyme stems lead to cracked pepper and baking spices, dried papaya and rare white chocolate notes. An absolutely stunning Washington blend!

Join Ashley Trout as she pours Vital Winery + March Cellars wines on Friday from 4-7PM, at our tasting table, while supplies last

 

Stunning Bubbles Excellent for Mother’s Day

A selection of stunning bubbles excellent for the special Moms in your life this Mother’s Day 🌸🌺

Bisol Desiderio Jeio Prosecco Brut (Italy) $12.99 btl / save $7
A rich, complex Prosecco that is amazing for the price! Brilliant straw yellow color with extremely fine and lively perlage. Intense and fresh nose of citrus fruits and saline sensations. Perfect for Bellini’s in the Spring, or on its own!

Graham Beck Brut Rosé NV (South Africa) $12.99 btl / save $7
The Graham Beck Cap Classique Brut Rosé delights with a pink color and a vivid character. Fine pearls adorn the palate, notes of cherries and raspberries entice the tongue. Perfect for Spring – and beyond!

Champagne Maillart Marie Hanze Brut NV (France) $37.99 btl / save $12
90 Wine Spectator
“Steely acidity frames this austere style, but the spiced flavors of guava, fresh-cut apple, spring blossom and kumquat are sufficiently expressive and fleshy for balance. Tightly knit in texture and lightly creamy on the finish.”

Weekend Wine Pairing – Asparagi di Bassano Con Salsa dl Uove Sode + Teutonic Wine Company

It is asparagus time!

If you look around your local Farmers Market or grocery store you will see tables laden with first crop local asparagus. Washington is famous for its asparagus. The same soils that allow wine grapes to thrive also happen to be perfect for growing asparagus (and onions, too). This weekend, May 6th, is the annual Asparagus Festival in Pasco where consumers will be able to sample everything from grilled asparagus to asparagus ice cream. That’s right, asparagus ice cream!

Today, I present nothing quite so adventurous, but a simple elegant dish that you can serve at a dinner party or (hopefully one day- weather permitting) an outdoor BBQ – Full recipe for Asparagi di Bassano Con Salsa di Uove Sode

Now, most wine drinkers have heard that asparagus can be difficult to pair. Asparagus assertive flavor can clash with most wines, the reason is that asparagus contain chemical mercaptans which makes wine taste bitter and metallic. One solution is to add Fat: butter, olive oil, bacon. The fat will help tame the aggressive nature of the vegetable. 

I suggest choosing wines with higher acidity, wines that mirror the green notes of the vegetables. Sauvignon Blanc, Verdicchio, Gruner Veltliner, Gavi are all good answers. But, a great high acid Pinot Gris or Grigio is just about perfect.

2015 Teutonic Pinot Gris Crow Vineyard Willamette Valley 

We love the fruit that comes from the 35 year-old vines at Crow Valley Vineyard. This Pinot Gris is crisp and refreshing with fine mineral flavors that the vines absorb from the deep established roots. Golden pale in color, red apple, lime and lemon zest on the nose.

A perfect foil for the surly asparagus.

Teutonic Wine Company started in 2002 when Barnaby was the wine buyer at Papa Haydn Restaurant in Portland’s southeast location. It was his passion for cool climate wines that lead him to plant Oregon’s first coastal vineyard west of the coastal range. His fascination has garnered he and his wines a cult like following from Seattle to New York.

The Crow Vineyard Pinot Gris is made with minimal intervention, natural spontaneous fermentation; fermented in neutral oak (no steel) and bottled with lower alcohol.

xo

Lenny

Taste this wine and other Teutonic wines Saturday 2 pm to 5 pm

The Dark Side of Tequila presented by Hornitos Black Barrel

The Dark Side of Tequila presented by Hornitos Black Barrel 

May 3rd, 6-8PM The Sky Lounge 

Come learn about the art & process of crafting tequila, with an in-depth look at various aging techniques using everything from new oak, ex-bourbon, and former Cognac barrels. Local rep Derek Wieting will lead guests through a guided flight tasting and dinner. Followed by Mitchell Johnson of M Bar with a presentation on how to create simple tequila cocktails at home.

Dinner will feature tacos & sides from El Camino. All guests will take home a gift bag and we will be raffling off a brand new Hornitos Golf Bag!

$15 tasting fee, which can be used towards your purchase,

space is limited RSVP by calling 206.682.7374

Upcoming Classes in the Sky Lounge

Introduction to Wine Classes Series:

With this Introductory Series, sommelier Arnie Millan will be your guide as you are taken through the basics of wine. You will learn about the many wine producing regions throughout the world, sample the wines and participate in lively discussion.

This shortened series begins May 7th and continues through June 4th. The program of four classes is scheduled on Sundays from 1:30 – 4:00 p.m. in Esquin’s Sky Lounge. Free parking is available in Esquin’s lot on the South end of the building.

These fun, informal classes were featured in the Wall Street Journal and each class includes useful handouts. Arnie was recenjtly featured in a Seattle Times profile entitled “The finest Wine Mind in Seattle.”

The series of four classes, including wine tastings of 8 wines during each class, will be offered for $39 per class or $145 for all 4 classes per person. Gift certificates are available.

To register, please email arnie@esquin.com.com or call 206-682-7374.

Advance registration is required. Gift certificates are available.

Topics covered will be:

May 7th –  Class 1 : Grapes, Viticulture and Winemaking

We will learn a glossary of important wine terms, discuss the major international grape varieties as well as the basics of viticulture and winemaking.

May 21st – Class 2: A Tour of Spain

Spain’s wine history is the oldest in Europe and its wine regions reveal a wealth of indigenous grapes far beyond the famous Tempranillo. Explore Spain’s dynamic and exciting wine scene.

May 28th – Class 3: A Survey of Italy

Italy is one of the world’s greatest wine regions with an unbelievable treasure trove of terrific indigenous grape varieties. We will cover all 19 wine regions and taste 8 delicious wines made from native grapes.

June 4th-  Class 4: A Tour of France

France is the touchstone for fine wine, the benchmark by which quality wine is judged. We will de-mystify and explain all their major regions including Bordeaux, Burgundy, Champagne, Alsace and the Rhône Valley

Food + Wine Classes with Lenny Rede

May 14th – Champagne & Caviar! 2-4PM in the Sky Lounge

Explore the range and elegance of Champagne and some classic pairings – including Caviar, Lobster, Fried Chicken, and Popcorn. We will discuss the production styles, rules, and history of the King of wines. With Special Guest! $49
Call 206.682.7374 to register. Advance registration is necessary. Gift Certificates are available.

Weekend Wine Paring ~ Cedar Plank Salmon with Tarragon Mustard Glaze + Chehalem Wines

Spring seems reluctant. I see the fits and starts, the bud break and blossoms, the first Rosés’ and the first of the seasons’ harvests. This is the time of year that I get the most antsy with anticipation. I just can’t wait to get outside and grill! Growing up in California we would grill year round.  Here, I have to seize the day, and catch the sun when she briefly smiles on me.

Grilled Salmon is just about one of the best dishes to prepare when entertaining guests, especially out of towners. The best part is how little time you actually have to spend in front of the grill. Less cooking equals more partying. Again, plan ahead and have your ingredients ready to grill when your guest arrive.

There are a many great ways to grill. One of the time-honored traditions, in these parts, is Cedar plank salmon. One of the greatest things about a Cedar Plank Salmon is that it works just as well in the oven as it does on the grill, so no matter how fickle mother nature may be you can still have a nice dinner.

Call me a traditionalist, but there are few better wines to serve with Cedar Plank Salmon than a good Oregon Pinot Noir, especially from Chehalem Winery. 

Chehalem Three Vineyard Pinot Noir Willamette Valley 2013 $32.99  

This Three Vineyard Pinot Noir has beautiful ripe black cherry and brambly cassis on the nose, with fresh wet earth and a tea leaf component. White pepper, dusty cocoa, tobacco, sweet loam, and raspberry accentuate the nose, providing a fresh, full, complex package. The palate is lithe and playful, with especially round, pliable acid, and an overarching flavor of rich cranberry sauce and rose hips. The finish is lengthy, yet elegant, with beautiful balance – a perfect partner for salmon.

“Light and sleek, open-textured and appealing, with delicate plum and guava flavors, riding on a glassy frame into a vivid finish.” 91 POINTS, Wine Spectator

Or, if you prefer, few places grow Chardonnay as well as they do in the Willamette Valley.

Chehalem “Inox” Willamette Valley Chardonnay 2014 $19.99 

The fruit shines brightly in this all-stainless cuveé. Ripe golden apples are at the core, with hints of peach and papaya. It’s a lovely, forward, ready to drink style that brings extra concentration and detail that is all too rare in unoaked Chardonnays.  91 Points, Wine Enthusiast

xox, Lenny

Taste these wines, plus other BBQ favorites on April 29th  from 2pm to 5pm

Grab a bottle to take home, and create your own:

Cedar Plank Salmon with Tarragon Mustard Glaze

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