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Weekend Pairing – Clams and Chorizo and Finn River Farmstead Cider

Cider is quite possibly one of the most underappreciated beverages around. But in that few years there has been nothing short of a revolution in the American Cider industry. I say American, because Europe has a long history of growing great artisanal cider. England, France, Spain all have great cider producing regions, just look to the Basques for culinary inspiration for cooking with cider or Sidra.

America has a long history of producing cider, which in the EU sense I mean hard cider. We all heard the stories of Johnny Appleseed growing up, but what most of us didn’t hear was that Johnny was peddling cider apples, meant for making hard cider. Which makes sense because fermented cider, hard cider was stable and in the times before refrigeration that is what you wanted. With the rise of prohibition the cider industry was virtually destroyed in the US. There have been a number of ciders produced after prohibition but these have been made using second grade dessert apples. Dessert apples are table apples the so called Red Delicious and its kin.
“Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider,” writes Michael Pollan in The Botany of Desire. “In rural areas cider took the place of not only wine and beer but of coffee and tea, juice, and even water.”
Cider apples are a different breed, these apples are bitter and tart and have grown to produce ciders that are complex and interesting.

In the US today there is nothing short of a cider renaissance, with cideries opening up at record numbers. Here in Northwest we are at a center of the action, for decades Washington has been synonymous with apples and with over 175,000 acres of orchards we produce over half the apples in the US.
We are blessed with many great cider producers but a personal favorite is Finnriver. Finnriver Cidery was founded in 2008 by Eric Jorgensen and Keith and Crystie Kisler. The roots of the cidery began in friendship and farmland and now, with several thousand heirloom cider trees in the ground, farming and fermenting continue side by side on 80 acres in Chimacum Valley on the Olympic Peninsula.


Finnriver is at the forefront of the craft cider revival and farmcrafts a range of traditional, contemporary and seasonal ciders made primarily from organic Washington fruit, along with a line-up of spirited fruit wines.
Erin James in her new book “Tasting Cider –The Cidercraft Guide to the Distinctive Flavors of North American Hard Cider” she shares a recipe from Chef Paul Zerkel for Clams with Chorizo with Sweet Peas and Leeks. You can pair this with a traditional Basque cider or something local like the Finn River Farmstead Cider.
“An earthy, amber-colored cider with an aroma of warm bread and sweet apple. Offers a rustic taste of the ripe orchard and hearty homestead cider tradition. Nutty with a sharp acidity that balances a gentle tannic finish. Unfiltered lees lend body to this cider.”

Clams and Chorizo with Sweet Peas and Leeks
Makes 4 servings
2 tablespoons unsalted butter
1 leek, diced and well rinsed
2 ounces Spanish chorizo, thinly sliced
1 bunch Italian parsley, minced
3 pounds Manila clams, rinsed, scrubbed, and soaked in salt water for 1 hour
1 cup ÆppelTreow Winery & Distillery Appely Doux cider
Salt and freshly ground black pepper
{1/2} cup fresh sweet peas (frozen is optional)
1 baguette, sliced in half lengthwise and buttered


1. Preheat the broiler. Set a large pot over medium heat and add the butter. Add the leeks, chorizo, and half of the parsley. Sauté until the leeks are soft and the chorizo is a little crispy, 4 to 5 minutes.
2. Increase the heat to medium-high. Add the clams and stir gently, until they are well coated. Add the cider and season with salt and pepper, then reduce the heat to medium-low. Cover the pot and let simmer until the clams open, about 5 minutes. Add the peas during the last minute.
3. While the clams are steaming, place the baguette under the broiler and toast until browned, about 2 minutes per side. Pour the clams and broth into a shallow serving bowl. Garnish with the remaining parsley, slice the bread, and serve hot.
Courtesy Erin James “Tasting Cider”

Join us for an evening of Cider and Pairing With Erin James September 6th

Weekend Wine Pairing – Churrasco Style Pork Ribs and Prazo de Roriz

The story of wine in Portugal is at its heart a paradox: home to some of the world’s oldest greatest and best known wines, yet years of poor political leadership and oceans of plonk wine have all but destroyed the once great reputation. Portugal has a history of winemaking that goes back thousands of years. Long before the Romans and Moors came through the native people of the southwestern Iberian Peninsula were making wine with indigenous grapes. During the Age of Discovery Portugal became a major world power, with Prince Henry the Navigator, sending his armada around the globe.

Most famous for Porto, the fortified wine of the Douro, Portugal has some of the oldest recognized wines in the world. The wines of Portugal were famous throughout the world, Madeira was favorite of the young American colonies, and was even used to toast the signing of the Declaration of Independence.

With the decline of colonial power the wine industry in Portugal fell on hard times. During the 20th century the wine industry was hit with the double blow of fascist dictatorship and cheap jug wine (Mateus and Lancers). In 1974, “The Carnation Revolution” put an end to 5 decades of dictatorship and in 1986 Portugal entered the European Union. With membership came foreign investment and complete overhaul of the wine industry.

Today, Portugal represents one of the Best Value wine producing regions in the world. The combination of ancient wine growing traditions and modern technology means that you can buy a wine with outstanding pedigree made from ancient vines for a relative bargain. The Prazo de Roriz is a great example of what I am talking about. Crafted by Prats & Symington family, Port producers since 1882, and Bruno Prats, former owner of the famed Chateau Cos d’Estournel. The wine demonstrates the incredible potential of combining winemaking expertise from the Douro Valley and Bordeaux, two of the world’s best wine regions.

QUINTA DE RORIZ “PRAZO DE RORIZ” DOURO 2015 $14.99 

The 2015 Prazo de Roriz is a roughly equal blend of Touriga Franca, Touriga Nacional and Tinta Barroca, with small bits of Tinta Roriz and Tinta Amarela, aged for six months in used French oak. This is typically a good value. This might be my favorite in some time. There isn’t a lot of concentration in the mid palate and it isn’t the type of wine you want to age for 20 years. It’s not $50, either. It’s a very nice bargain with many virtues. The fruit here is just gorgeous, vivid, pure and clean. The structure lifts it and delivers it beautifully to the palate. The texture is silky and the finish is just a bit tight. Overall, it is hard to lean up more on this since it doesn’t have a lot of upside potential, but if you drink it over the next few years, you might like it even better than the score would suggest.

It’s summer so I am grilling everything. A wine like the Prazo beckons for grilled meat. The traditional dish of Costelas Vinho d’alhos, roasted spare ribs, transfers well to the American barbecue grill.

Churrasco Style Pork Ribs (Costelas Vinho d’alhos)
________________________________________
4 – 6 pounds meaty pork spare ribs

Marinade:
3 Tablespoons piri-piri sauce
6 cloves garlic, minced
2 Tablespoons Soy
1 teaspoon black pepper
1 cup orange Juice and zest
¼ cup lime juiced
¼ lemon juiced
1 cup onion, minced
2 teaspoons oregano
½ cup Red wine
1/2 cup olive oil

Salt and pepper
More oil for grill

1. Prep the ribs by removing any meat or fat that dangles from the bone side. Also trim any tough sinew (silver skin) on the meaty side. Remove the membrane on the bone side of the ribs. Cut into 3 bone segments.
2. Combine all ingredients for the marinade in the bowl of a blender and puree until well combined. Reserve a cup for basting.
3. Place prepared ribs in large container or Ziploc bag and cover with marinade. Marinate for 2 hours.
4. Prepare charcoal for grill and move coals to one side, you can put an aluminum pan on one side to catch drippings.
5. When grill is 250 degrees place ribs opposite side of the coals for indirect heat. Cook turning every 30 minutes for 3 hours. Brushing with marinade occasionally. If necessary add a few more coals to the fire.
6. Wrap ribs in foil and Cook for 1 or more hours until ribs pull away from meat.
7. For Oven: reheat the oven to 350 or 325 degrees F. according to the method of cooking.
8. To roast, reserve the marinade and place the pork in a roasting pan and cook at 350 degrees F. for about two hours, not more. Baste periodically with the marinade.
9. Serve with Potatoes, a big salad and a nice big red.

Gin & Tonic paired with Gin cured Gravlax and fixings

For many people Summer is all about Rosé . I like many of friends drink Rose all year round. There are many drinks that conjure images of sunshine and sunny days – Margaritas, Sangria, Mojitos. But, there is one drink that I really only drink in the summer – Gin and Tonic. A tumbler with a splash of gin, a good quality tonic and wedge of lime, at the end of work day sitting on my deck, my feet up and good book- now that’s what I call relaxation.

G & T is happy hour. It is also a simple and almost perfect aperitif. For cocktail party or as a warm up act to a nice dinner, G & T’s lend themselves to many traditional appetizers – Pâté Campagna, smoked salmon, Crab Cakes, Cucumber Sandwiches, Blini & Caviar. But a perfect pairing Salmon Gravlax.

Gravlax is one of the first dishes I learned how to make in professional career. I only takes a couple days, a good quality (fresh) salmon some salt and sugar. Juniper is a traditional spice used in making Gravlax, but since I rarely have juniper berries lying around, even in my kitchen, I have turned to using a splash of ubiquitous Gin.

For a pre-funk to night out or dinner party I would serve right off the cutting board a side of gravlax accompanied by Cornichon, capers, diced red onion, fresh mascarpone or crème Fraiche, mustard sauce and pumpernickel rye bread.

As for The Gin? There are many good quality Gins to choose from – Martin Millers is the benchmark as far as I am concerned. Bombay Sapphire is a good default. Locally we have great gin producers: Big Gin, Batch 206, Sun Liquor Gun Club, Voyager, Halcyon. But, I do a favorite Local and That is BelleWood Gin.

What makes BelleWood good is that it has a refreshing light clean base of apple derived spirit. At BelleWood they use a traditional blend of seven botanicals that are vapor infused into their Gin. What makes it unique is that this is one of the few Farm to Table Gins, I have ever heard of. BelleWood is an Apple Farm just north of Bellingham. They grow the Apples, press into cider, ferment and distill right on the property. You can’t really get much more local than that.

Gin and Tonic

Ice
1 part Gin
2 -3 Parts Tonic
Squeeze of lime
Lime wedge for garnish

Gin Cured Wild Salmon Gravlax
________________________________________
1 2 to 3 pound, wild Coho Salmon, deboned, skin removed
6 ounces kosher salt
4 ounces brown sugar
2 tablespoons Coarse ground Black Pepper
1 tablespoon fennel seeds
1 tablespoon caraway seeds
1 Tablespoon Fresh Dill (1 teaspoon Dried)
2 ounces (BelleWood) Gin
13 x 9 baking dish
1. Remove any pin bones from salmon side
2. Combine kosher salt and sugar in bowl. Place half of this mixture in bottom of Baking dish
3. Lightly toast fennel and caraway seeds in dry pan until aromatic cool and coarsely grind with mortar pestle. Combine with black pepper and dill.
4. Drizzle Salmon with gin pour any remaining gin into baking dish.
5. Season both sides of Salmon liberally with spice mix and place in baking dish cover with remaining sugar salt mixture
6. Wrap with plastic wrap and cure overnight in refrigerator. The next day turn over salmon, wrap and return to refrigerator
7. Day 3 remove salmon from marinade and rinse gently. The salmon should feel firm to touch. Wrap in plastic and return to refrigerator if not using immediately.
8. Using a sharp nice slice the Gravlax as thinly as you can.
9.
Serve with Cornichon, capers, diced red onion, fresh mascarpone, mustard sauce and pumpernickel rye bread

Mustard Sauce:
1/4 cup Dijon mustard
2 tablespoons Honey
1 ½ tablespoons cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or Tarragon

Combine the mustard, honey and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped herbs

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

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

Weekend Wine Pairing : Oven Roasted Lamb Rack Salad with Couscous, Fennel, Mint, and Tomatoes

Rosé Time!

It is definitely beginning to look more like spring; in the wine business that means the arrival of the Rosé! I can think of no better foil for the winter doldrums than to tease one of the scarce sunny days on the deck with brunch or late lunch. Whether Easter, or any Sunday, there are fewer things as civilized as taking a meal al fresco with a nice bottle of Rose!

The Rosé Revolution is now hegemony!  Never in my life have I tasted and seen so many Rosé. Beyond the great Bandol and Tavel, we see Rosé coming from every great wine region in the world. Not only is it just about the best thing for an afternoon quaff, Rosé also lends itself to a wide variety of foods. The touch of anthocyanin, that gives Rosé its color, also gives the wine more body which allows it to pair with heartier fare!

Looking for something to pair with your Easter Ham? Look no further. Roast Turkey, Standing Pork Crown Roast, Cedar Plank Salmon, Tuna Salad – you name it, Rose will fit the bill. Almost just to prove my point, I would like to present a perfect party dish that is made for Rosé – Oven Roasted Lamb Rack Salad with Couscous, Fennel, Mint, and Tomatoes.

 

Oven Roasted Lamb Rack Salad with Couscous Fennel Mint and Tomatoes recipe + ingredient list

The other thing I love about Rosé? Even the priciest Rosés are still relatively affordable in the vast scheme of things. One of my favorite things to do, for a party, is fill a galvanized tub with a bunch of Rosé + ice and let people have at it! Rest assured there are great inexpensive Rosé, and you can find a lot of them here at Esquin Wine & Spirits.

Here are a couple favorites:

OLIVARES JUMILLA ROSADO 2016 $6.99

Floral and red fruit aromas mingle on the nose, with a refreshing and balanced palate. This Spanish Rosé pairs beautifully with grilled vegetables, fish, pasta, or on its own.  70% Garnacha 30% Monastrell

LAURIBERT ‘LA CUVEE DE LISA’ ROSE 2016 $8.99

We are pleased to welcome the new 2016 Les Lauribert La Cuvee de Lisa! A gorgeous Rosé with tart, refreshing acidity that is balanced with notes of barely ripe strawberries. It’s springtime in a bottle!

MILBRANDT ROSE 2016 $11.99

Intense nose of mineral, strawberry, melon, and herbs. The palate is lean and fresh with plenty more red berries, and a saline finish.

Join us Saturday, April 15th, from 2-5PM at our tasting barrel to try the 8th World of the World – Rosé!

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.
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