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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

 

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

Weekend Wine Pairing – Spinach and Pesto Gnocchi w/ Love & Squalor Sauvignon Blanc

Love & Squalor Sauvignon Blanc is aromatic with hints of passion fruit and guava zesty with lime, gooseberry and green apple but this wine isn’t just about fruit it is a perfect balance of acid and fruit this wine has minerality and a slight savory note. Green herb notes on the palate with a nice clean finish.

The grapes come from two vineyards: Redford-Wetle in the Eola-Amity hills and Aurora Colony Vineyard in Aurora. If there is one last master of white winemaking for Matt to get tutored by it would be Myron Redford of Redford-Wetle Vineyard, founder of Amity Vineyards and white wine evangelist.

This wine is versatile and could pair with many different dishes – shellfish, vegetable dishes, pastas, salads of all kinds. Sauvignon Blanc is one of the few wines that is perfectly suited to foil many tricky ingredients that are notoriously hard to pair like – artichokes, asparagus, green herbs, goat cheese.

Always a favorite the Love & Squalor Sauvignon Blanc really struts it stuff when paired to a dish like Spinach Gnocchi:

Spinach Gnocchi with Pesto

1 pound Roasted potatoes
½ cup Ricotta
4 ounces Spinach, cooked and chopped
¼ teaspoon Nutmeg
2 each Egg Yolks
1 cup Flour or more as needed
1 tsp Salt
Pinch White Pepper
Pesto Sauce
Pecorino Romano for grating

Printable recipe w/ instructions

Vermouth: Imbibe Imbue

Imbue VermouthI’ll admit to not paying much attention to vermouth. All I knew is that I like a little dry in my martini and a little sweet in my Manhattan. But after recently trying imbue vermouth, I think I may have found my new favorite drink.

A wonderfully fresh and fragrant blend of Pinot Gris, brandy, and an assortment of botanicals, imbue does (as promised) have a wonderfully balanced bittersweet quality. Even better, it’s made right here in the Pacific Northwest; both the wine and the brandy are from Oregon. I though it was great just chilled and poured into a glass, but I’m envisioning a summer of imbue with rocks, a splash of soda, and a twist of orange. I’ll have to break this news to white, sparkling, and even rosé (gasp!) wine gently; they won’t take too kindly having to step aside for the new kid on the block.

I highly recommend picking up a bottle and creating your own cocktails with this delicious vermouth. What drinks would you make with a bottle of imbue?

Cochon 555 Seattle: Wine and Pork Galore

Buty and Bacon

What can I say about Cochon 555 in Seattle? A lot. But I’ll let the photos do most of the talking. Not only was there Buty and bacon, but also delicious wines from K Vintners, Domaine Serene, and Syncline:

Cochon 555 Wines

Charles Smith of K Vintners was on hand to pour the Phil Lane Syrah:

cochon 555 032

The hacksaw came out for a butchering demo courtesy of Tracy Smaciarz from Heritage Meats:

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The menu of Spinasse and Chef Jason Stratton plating:

Spinasse at Cochon 555 Seattle

Here’s the skin and ear salad with cherry bomb chiles:

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The trio of offerings from Lark:

Lark Trio of Pork

And here’s what they looked like. Are you hungry yet?

Lark

There was palate-cleansing beer courtesy of Charles Finkel from Pike Brewing. (Where do I get one of those beer-dispensing backpacks?)

cochon 555 137

Cafe Juanita had a menu both instructive and delicious:

Cafe Juanita

Of course there was dessert:

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How did Ethan Stowell color his ravioli dough? The secret was pig blood.

Ethan Stowell Ravioli

Joule had wonderful sauces to accompany their roasted pork. I had the one on the left with serrano chiles and fish sauce. (At least that’s what I thought it was. Regardless, it was fantastic.)

Array of Sauces by Joule/Revel

Thanks for being awesome, Cochon 555. See you next year?

Cuts of Pork

Full disclosure: Cochon 555 provided me with a ticket to this event.

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