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Weekend Wine Pairing Paella Valencia + Cistum Granacha

When someone says Spanish Cuisine the first dish that comes to nearly everyone’s mind is Paella. And yes, you can find Paella in virtually every city, village and taberna. Historically, Spain was divided into small kingdoms; each one with its own language, culture and cuisine. Today, Spain is divided into 17 Autonomous Communities, each one with its own unique cuisine.

Valencia, in Eastern Spain, is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago. Paella has ancient roots, but its modern form originated in the mid-19th century near the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia.  Although many people regard Paella as the national dish of Spain, Valencian’s regard paella as more than just a dish – it is also one of their most identifying symbols.

There are as many different Paella recipes as there are Spanish Mothers and Chefs. Paella de Marisco (seafood), Paella de Verduras (Vegetarian), Paella Mixta (freestyle) and Paella Valencia are the most common dishes. Paella Valencia traditional will be served with short grain rice, green beans, snails, chicken or rabbit, chorizo and of course Saffron and Pimenton de la Vera.  Below is my Paella Recipe, and like I said, every Paella recipe is different. Mine is unusual in that I cook the delicate fish separately from the rice, because I want the fish to be as fresh and light as possible.

Lenny’s Paella Valencia Mixta printable recipe

Pairing with Paella is easy – a lighter white like Albarino or Verdejo or a softer red like Rioja or many of the great Garnacha (Grenache) Spain has to offer. Today, I am pleased to show a new one we just discovered – a beautiful and affordable red made from 120 year old vine Garnacha from Navarra.

2009 Rafael Reverte Cistum Garnacha Navarro $14.99

“The 2009 Cistum was sourced from 120-year-old ungrafted pre-phylloxera vines aged for 6 months in new French oak. Cedar, pencil lead, Asian spices, incense, and black cherry liqueur aromas are some of the elements leading to a voluminous, focused, layered wine with enough structure to evolve for 2-3 years. This remarkable example of old-vine Garnacha will be at its best from 2014 to 2024.”

92 Points – The Wine Advocate

In the twelfth century, the Cistercian monks of the Monastery of Fitero planted their first vines of Grenache and began the preparation of a unique and exceptional wine. Rafael Reverte has recovered Pie Franco vineyard planted in 1899, before the step of Phylloxera, to produce a wine of legend within reach of very few: “Cistum”.

Taste this wine Saturday from 2 pm to 5 pm

Taste Lenny’s Paella Wednesday April 5th 6 pm with Special Guest Victor Palencia of Palencia Winery!

Spring Classes at Esquin

Italy In-Depth 3 Class Series

Italy! The Land of the Vine, according to the ancient Greeks; nowhere else is wine so closely intertwined with daily life in every village throughout the Italian peninsula – not even France. Nowhere else is there such a enormous array of excellent native varietals.

Beginning Sunday April 2nd, Sommelier Arnie Millan will be offering an in-depth look at Italian wine with three classes, each organized by region:

1. April 2nd – The South (Campagnia, Sicily, Puglia, Calabria, Sardinia, Basilicata)  1-4:30PM in the Sky Lounge $69

2. April 23rd – The Center (Tuscany, Umbria, Lazio, The Marches, Emilia-Romagna, Liguria, Molise, Abruzzi) 1- 4:30PM in the Sky Lounge $69

3. April 30th – The North (Piedmont, Valle d’Aosta, Lombardy, Veneto, Alto Aldige/Trentino, Friuli-Giulia-Venezie) 1-4:30PM in the Sky Lounge $69

Join us for the complete series $195, tickets available here>>

Each region, its history and wines, will be discussed in depth. Classes will include tasting regional wines. We will taste 8 wines per class from the Italy’s greatest appellations. Free parking is available in Esquin’s lot on the South end of our building. The Seattle Times recently named Arnie “The finest Wine Mind in Seattle.”

FOOD + WINE CLASSES with Lenny Rede

April 9th – Bourbon and Barbecue! 2-4PM in the Sky LoungeTwo great tastes that taste great together. We will explore a variety of styles of barbecue and an equal number of bourbons, including a few local favorites! Do’s and don’ts on how to make your next BBQ the best party ever. $49 Call 206.682.7374 to register. Advance registration is necessary. Gift Certificates are available.

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.

Jeff’s Januik Blend

I recently attended a blending seminar at Novelty Hill Januik Winery in Woodinville with the Master of Merlot himself, Mr. Mike Januik. We were given five wines, out of barrel, from different sites and tasked with blending and bottling our own wine. There were no rules.

First, I started with the Stillwater Creek Merlot. This is a cooler vineyard than most and makes for a great Merlot site, because Merlot ripens earlier than the other Bordeaux varietals. This wine is soft and plummy with a round mouth feel and dark berry fruits, it will be perfect for the mid pallet of my blend and could soften any hard edges the other wines might have.

Second,  I tried the Cabernet Franc from Ciel du Cheval –  one of Washington’s most famous vineyards on Red Mountain. Wow! The aromas soar from the glass with violet, red and dark berry fruits carrying through to the pallet. My impressed self thought, “I MUST incorporate this in my blend!”

Third, I tried the Malbec from Stillwater Creek. Oh boy, a very showy wine with dark berry fruit and creamy texture, it is dense and dark.  I realized  I would have to be careful with this one if I wanted to blend with it. A wine like this could overpower a blend.

Number four was a Cabernet from the Wahluke Slope and the Weinbau Vineyard. A good example of Cabernet with slight herbal notes, red and black currants and Mocha nuances. This is a medium to full-bodied wine with moderate tannins.

Number five was the Shaw vineyard Cabernet from Red Mountain. This wine has the markings of good Cabernet, like the Weinbau, but is bigger in structure. It has more concentration of fruit weight and tannin with good acid to make it balanced. I liked it, and a little could go a long way in a blend.

After tasting the five selections given, and I was tasked with coming up with my own blend. The question to myself was, do I want something out of the ordinary or try my hand at a classic style that could compete with the world’s best.  I decided to go for a right bank Bordeaux style with a slight twist.

I eliminated the Malbec and the Weinbau Cabernet, as they didn’t have the structure I need, and decided to use the other three wines.

My blend:

50% Ciel du Cheval Cabernet Franc

30% Stillwater Creek Merlot

20% Shaw Cabernet from Red Mountain.

Typically you wouldn’t see any Cabernet in a right bank Bordeaux style wine, but I wanted to add a little mussel to this blend.  I used a heavy dose of Cab-Franc, because I liked it so much, and the Merlot helped soften and smooth out the transition from the mid-palette to the finish.

My blend resulted  in a wine with floral aromas and dark fruit that expressively carry through to the palette, with a soft and seamless texture in the transition, and a long finish. Too bad I only got to make one bottle.

I hope you enjoyed reading this blog and maybe learned something. If you ever have any questions about Washington Wine or anything at all please e-mail me Jeff@esquin.com

~ Jeff

Rainy Day Baby Back Ribs with Whiskey Barbecue Sauce

This time of year with the little breaks of sunshine, I start craving barbecue but the weather doesn’t always comply. Today, I’d like to present an easy way to prepare ribs in your oven. Many of the recipes that are for making inside usually rely on liquid smoke which can be so strong it tastes artificial. In this recipe I use whiskey and smoked pepper to impart a little bit of smoke to the ribs.
Bourbon is burnt oak and alcohol. Not only does it make for good barbecue it also is a perfect pairing with Barbecue. Now if you don’t like your whiskey neat or on the rocks there a few simple recipes that are great for party’s. A Whiskey Ginger is 2 to 3 parts good quality ginger ale (Bundaberg, Reeds) and 1 part bourbon. Classics like The Mint Julip or Bombadier also make for a great party. A simple punch is equal parts – bourbon, sweet vermouth, sparkling apple cider and orange juice. Garnished with sliced orange and plenty of ice and you have a refreshing beverage that lends itself to barbecue and good times.
We here in Seattle and Pacific NW are blessed with a bounty of great wines, craft beer and of course coffee. In the last few years we have seen the same passion turned towards distilling. Prior to 2008, there were no craft distilleries in Washington State. Today, with 110 distilled spirit plant licenses, we have more distilleries than any other state in the union. Seattle alone boasts 17, there are 27 in King County, which is more than any other county in the USA. Distilleries like Westland, Copperworks, Glass, 2 Bar are making waves not just here but around the world. Garnering acclaim awards and press the world over.
Woodinville Whiskey Company has received numerous awards including Best Distillery 2016 (Seattle Weekly, King 5 Best of Western Washington & 425 Magazine). Recently, Woodinville Straight Bourbon Whiskey was named 2016 Whiskey of the Year from the American Distilling Institute.
Woodinville Straight Bourbon Whiskey, 45% ABV $47.99
This truly small-batch bourbon starts with traditionally grown corn, rye and malted barley. The staple grains are cultivated exclusively on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in the Woodinville distillery. 100% handmade in Washington state and aged in a new, charred oak 53 gallon barrel. Sweet aromas of crème brûlée and spice, notes of caramel, dark chocolate, and vanilla with a sweet, lingering finish.
 ~Lenny
Rainy Day Baby Back Ribs with Whiskey Barbecue Sauce 
3 Pounds Baby Back Ribs
½ cup soy sauce
½ cup coca cola
½ cup bourbon whiskey***Rub
3 Tablespoons Ground Mustard
1 Tablespoon Granulated Garlic
1 Tablespoon Onion Powder
2 Tablespoons Smoked Paprika
2 Tablespoon Chile Powder
1 Tablespoon Black Pepper
1 Teaspoon Salt
2 Tablespoons Brown Sugar
***Whiskey BBQ Sauce
1 Each Onion, Diced
1 Clove Garlic, Minced
½ Cup Cider Vinegar
½ Cup Brown Sugar
½ Cup Whiskey
1 Cup Ketchup
1 Cup Dijon Mustard
2 whole chipotles in adobo
1 Tablespoon Chili Powder

Women in Wine in the Sky Lounge

Curated by Brass in Pocket, in support of the Walla Walla Community College, comes an event celebrating amazing women in Walla Walla wine history. Join us for appetizers and wine tasting on March 22nd, 5 – 8PM, in the Sky Lounge at Esquin Wine and Spirits!

Featuring:

Ashley Trout – VITAL WINES – Vital Wines produces wines that complete a circle. All proceeds go to the SOS clinic,  a free, non-profit health care clinic in the Walla Walla area dedicated to helping people get the healthcare they both need and deserve – no questions asked. These wines give back to those that provide us with beautiful wines throughout the Walla Walla valley.

Amy Alvarez-Wampfler – Abeja – With it’s namesake meaning Bee in Spanish, Abeja ‘ah -BAY – ha’ pays homage to the care of the land and the times when farming implied a respect for the environment . Abeja creates wines with the philosophy that each day we can make a difference in the quality of our care for the land.
Mary Derby – DAMA Wines – Started by Mary Tuuri Derby,  a visionary, artist, and dreamer, DAMA wines began with community and continues with love. Recognized for their bold, trailblazing wines, DAMA has been emerging from a small boutique winery to a power brand.
Selena Kritsonis – Woodward Canyon Winery – Along with a 14-acre Estate Vineyard in Walla Walla Valley, Woodward Canyon sources fruit from a handful of well-established Washington state growers including Champoux Vineyard, one of the older vineyards in the State.

Sabrina Lueck – College Cellars – A non-profit teaching winery located at the Center for Enology and Viticulture on the campus of the Walla Walla Community College. College Cellars wines are crafted by students as a part of their study of the science of wine making.

$40

100% of ticket sales support a scholarship for women in the Walla Walla Community College Enology & Viticulture program, additional donations accepted at the event.

 

Saviah tasting with the winemaker Rich Funk

Richard Funk winemaker of Saviah Cellars has been crafting wines in Walla Walla Valley since 2000.  The winery strives to produce rich, artfully balanced wines that showcase unique soils and climate.  We are proud to say we have carried their wines since their first commercial vintage production.  You could say “we got that funk”!

Join us for our tasting with the winemaker event with Saviah and Rich Funk on March 15th, 6 -7:30pm, in the Sky Lounge.

$15 tasting fee, which can be used towards your purchase, space is limited RSVP by calling 206.682.7374

 

Washington Exploration Series with Regina Daigneault

Washington Exploration Series with Regina Daigneault featuring wines from:

WT Vintners | Lauren Ashton | Otis Kenyon | Andrew Rich | VITAL 

March 8, 6-7:30PM, in the Sky Lounge

We welcome Regina (Reggie) Daigneault – for a tasting exploration series of the Pacific Northwest, beginning with Washington, in celebration of Washington Wine Month. Reggie has been a wine educator for the past 15 years, bringing together a respected following of wine lovers, foodies, and enthusiasts alike.

We begin our Washington Exploration Series by exploring the viticulture regions within Washington State. We will look at why the vineyards, climate, and soils differ from each other. We will explore the cooler climate wines from Columbia Gorge along the Columbia River, and taste the differences of the Walla Walla, Columbia, and Yakima Valleys. Guests will feel the soils and rocks of these regions, while noticing how geology can define the flavors of the grapes.

 

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

small eats will be provided

Space is limited, RSVP by calling 206.682.7374

 

Join us for the full exploration series:

California Series 4/19 6 – 7:30PM in the Sky Lounge

Oregon Series 5/10 6 – 7:30PM in the Sky Lounge

Wines of the Rhône Valley Classes March 19 and 26

Beginning Sunday March 19th, Esquin’s Arnie Millan will host a two-part series of classes

focused on the wines of the Rhone, their history and their effects on the world of wine.

The Rhone Valley is home to some of France’s greatest wines, from noble Hermitage in the North to celebrated Chateauneuf-du-Pape in the South. The ancient Greeks and Romans planted vines here. The Papacy moved here for a brief but unforgettable period, thereafter bringing great prestige to the area.

In short, this is a region with a wondrous past yet whose present achievements in wine attract the world’s attention. The wines of the Rhone continue to exert a huge influence on wines being produced around the world, from Washington State to Australia and South Africa.

The first class, on Sunday March 19th, features the Northern Rhone Valley from Cote-Rotie, Hermitage, Saint Joseph, Cornas to Saint- Peray.

The second class, on Sunday March 26th, explores the Southern Rhone Valley with its great villages dominated by the renowned Chateauneuf- du-Pape.

We will taste 8 wines per class from the region’s greatest appellations. Cost is $79 per class or $145 for the two-part series.

The classes will be held on on Sundays, from 1:30 – 4:00 p.m. in Esquin Wine & Spirits Sky Lounge at 2700 4th Avenue S., just South of the stadiums in SODO. Free parking is available in Esquin’s lot on the South end of the building.

Gift Certificates are available.

The Seattle Times has named Arnie “The finest Wine Mind in Seattle.”

To register, please click on the following links:

Rhone Valley Entire 2 Class Series
March 19th class: The North
March 26th Class: The South

or call Esquin at 206-682-7374 or email Arnie.

Weekend Wine Pairing – French Onion Soup and Gorman Old Scratch GSM

The weather always drives my cooking decisions and with the crazy “thunderhailsnowmageddon” we have been experiencing of late I just want to make a hearty soup and curl up with a good book and nice glass of wine. Nothing says hearty winter soup like a classic French Onion Soup. Now before you say oh but that is so time consuming, a weekend afternoon is a perfect opportunity to spend some leisure time in the kitchen. The recipe is simpler than you might think, and the payoff is definitely worth the effort.
A bowl of French Onion Soup, a simple salad and a nice bottle of Red et voilà you have a fantastic weekend supper. If you want to make more of a meal of it add a large plate of charcuterie, pate or rillettes, with cornichons and mustard.

 
Tradition has it that a nice white or red burgundy is a great pairing for this dish. Any medium bodied red with nice fruit and good minerality will pair beautifully – think Beaujolais, Dolcetto or Barbera. Want to class is up? A great Châteauneuf-du-pape will rock everyone’s world. Today, I am pairing with new red from my buddy Chris Gorman, the Old Scratch GSM.


Gorman Winery Old Scratch GSM Columbia Valley 2014 $24.99
A Syrah driven blend (80%Syrah, 10%Grenache, 10% Mourvedre) that spends 24 months in French oak is a dark magenta in the glass with lively aromatics and a spicy palate with plenty of dark fruit- boysenberry, blackberry, currant and licorice notes. Medium bodied with soft tannins and a telltale mineraly finish that leaves you wanting more. 420 cases produced.
Sourced from some of Washington’s finest vineyards; Klipsun, Boushey, Lonesome Springs, Kiona, and made in much the same manner as his Pixie Syrah, that last couple of vintages have received 94 pt scores! (and is almost twice the price!)
Chris founded his eponymous winery in 2002 and has garnered accolades from virtually every wine publication on the planet. He came to winemaking from years working in the wine trade, because of that experience he makes wines that are easy to like, because he knows what people like. Now well into his 15th year and producing some 8000 cases of wine, he is no longer a garagiste having to steal grapes from friends, he is one of Washington State’s leading winemakers. The Old Scratch GSM is proof that he not resting on his laurels.

French Onion Soup (Soupe à l’Oignon Gratinée)

6 Tablespoons Butter

6 medium Yellow Onions (2lbs)

1 clove garlic chopped

2 cups water

2 tablespoons Flour

1 cup Sherry Amontillado

6 cups Beef stock, homemade if you can

1 bay leaf

2 Thyme sprigs

Salt and pepper

2 tablespoons Cognac

1 teaspoon Vinegar, Cider or sherry

1 teaspoon Worcester Sauce

Toasted baguette, about 8 slices ¼ inch thick

Gruyere Cheese, Grated, about 12 ounces

Chives for garnish

Click here for printable recipe and instructions

~ Lenny

 

 

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