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!

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

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

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.

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

To quote Hank Shaw, "There is nothing more Iberian - meaning Spanish, Basque or Portuguese - than the combination of shellfish and pork." He even speculates that this classic combination was used to ferreting out Conversos during the inquisition. But, mostly I think it is because the combination is so delicious. Today, I give my interpretation of Hank's Steamed Clams with Chorizo. Other than some fresh clams, I get mine at Mutual Fish which is right down the street from my house, and good quality Spanish Chorizo, I get that at Big Johns PFI, the other key ingredient is Pimenton de la vera. Smoked Spanish Paprika is unlike the bitter grocery store paprika that your mother used to sprinkle on everything, Pimenton is sweet and smoky and adds a depth to any dish, and aside from saffron is what makes Paella taste like Paella. I can think of no better pairing for this dish than a good Albarino. Albarino is the undisputed great white wine of Spain. Native to Galicia on northeastern coast the wine has been served with shellfish since the time of the Cluny Monks walking the Pilgrimage of the El Camino de Santiago in the twelfth century. For hundreds of years, Albariño vines could be found growing around the trunks of poplar trees and in bushes along the outside margins of a field. Today, the Albarinos of Rais Baixes are recognized as some of the best wines in Spain. Recently an Albarino was awarded a Platinum Medal at the 17th annual Platinum Judging, conducted by Wine Press Northwest magazine. It is made by a young man Named Victor Palencia and is one of my favorite white wines produced in the state. Palencia Winery 2015 Albarino, Ancient Lakes of Columbia Valley $15.99 "This grape is native to the Iberian Peninsula, yet it thrives in the arid Columbia Basin. Aromas of dried pineapple and banana play out on the palate with hints of melon, gooseberry and lemon meringue. It earned gold medals in two Oregon judgings prior to its Platinum." - Andy Perdue "Clean, clear and bright with fresh white peach and tropical notes on the nose, a mélange of fruit opens on the palate; sweet cantaloupe, apple, peach, pear and lemon zest are framed with bright minerality and zippy acidity. A refreshing and delicious Galicia style Albarino." - Lenny Victor Palencia is barely in his thirties' and has been making wine before he could legally drink! It was a New Times Article that first brought him to the attention of the public, A Vineyard Prodigy Too Young to Drink. Since then Victor has been named in "Americas Top 40 under 40" by Wine Enthusiast Magazine and his wines consistently receive Gold Medals and praise from press and competitions. The future is bright for this young man who was born in Mexico and raised in Prosser, working with grapes since age 13. He says it was his destiny to make wine. Spanish Style Steamed Clams with Chorizo 1 pound Roasted potatoes 3 pounds small Manila Clams* 1/4 cup olive oil 1 shallot, finely diced 4 garlic cloves, minced 1 teaspoon red chile flakes 1/2 pound Spanish chorizo, sliced 1 cup white wine (Albarino) 2 teaspoons Pimenton De la Vera 1 teaspoon Sherry Vinegar 2 tablespoons chopped parsley 1 teaspoon sea salt Big loaf of crusty bread click here for printable recipe instructions

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

Had the opportunity to take part in tasting a vertical of Eroica Riesling at Wild Ginger. This collaboration between Chateau Ste. Michelle and Ernst Loosen from Germany is a benchmark for Washington Riesling. What started as a handshake deal between two winemakers has become a great partnership showcasing the potential for great Riesling in Washington State. We tasted the 2005, 2007, and 2010. I preferred the 07 as it (to me) had the most acidity. And thought it's kind of a duh to say that Riesling is great with Asian cuisines, the wines really shifted to another level with the food. Especially noteworthy was the green papaya salad; it was put on this Earth to be enjoyed with Riesling! The real show-stopper, however, was getting to try two vintages of the Eroica Single Berry Select. A TBA-style dessert wine of miniscule production, it's a treat to try one let alone two vintages. (BTW, TBA is German for delicious, rare, nectar-like Riesling that's picked berry-by-berry.) The 2001 (seen on the right in the above photo) was poured first and I have to say I was astonished by the color. It had already taken on a much deeper, darker color than the 2007 poured next to it. It was the Wine of the Day for me. This special event was part of a larger, summer-long celebration of Riesling. Whether it's from Washington or anywhere else in the world, I cannot recommend Riesling highly enough as one of the finest, most age-worthy, food-friendly wines. Full Disclosure: This tasting and lunch was provided by the winery.

I have to admit that I've been going a little crazy over this wine. (And I'm not the only one here; it's a staff favorite as well.) And sure, there are a few obstacles to overcome when recommending this wine. Like, for starters, the name: 2010 Domaine des Cassagnoles Reserve Selection Cuvee Gros Manseng Cotes de Gascogne. Yikes! I'm already flummoxed. But let me council some patience. Would it help to say, "Oh, it's a Gros Manseng from Gascogny." Umm...maybe not so much. But, as a champion of the obscure and delicious, I'd probably just mention that I love the white wines from Gascogny. Most are a cheap and cheerful blend of such grapes as the aforementioned Gros Manseng along with Ugni Blanc (!) and Colombard. But this Gros Manseng distinguishes itself from the charming wines of Gascogny by having an unexpected golden richness and texture. And then it finishes very refreshing. For under $15, it's hard to think of a wine that has so many layers and so much interest. What a pleasure to drink! I love finding wines that surprise you like the Cassagnoles. Every time I open a new bottle, I think, "Is this as good as I remember it?" And then I take my first (of many) sips and my response is always, "It's even better than I remember it." Enjoy this wine with an ocean of crab and/or a pile of lobster rolls. Because you just saved all that dough on wine, right?

For better or worse, in the mind of many wine-drinkers, Australia=Shiraz. Couldn't blame you for thinking that way; a decade-plus ago, when I was first introduced to Aussie wine, I was guzzling oceans of Shiraz and little else from Down Under. Hell, I didn't even know there was any wine besides Shiraz. My willful ignorance was cured when I discovered a world of wonderful dry Rieslings (criminally underrated) and great Sauvignon Blanc/Semillon blends reminiscent of good white Bordeaux. But the real gem, and one of the more collectible and age-worthy whites in the world, is Hunter Valley Semillon, particularly Tyrrell's Vat 1. Through a bit of providence I was able to get my hands on some of the 1999 vintage. And then, even better, got to drink some. I knew I was in for something good when I first poured the Vat 1, as aged Semillon takes on a hue that seemingly comes from the touch of King Midas. But what really blew me away was the freshness of this wine. An 12 year-old dry white wine has no business being so lively and exciting, but this Semillon was a smooth, delicious white reminiscent of a top quality dry Riesling. I had expected it to have developed some secondary characteristics, like a bit of nuttiness, but it was still quite primary. So it's no shrinking violet; you could tuck it away in your cellar for years to come. (Though I'm not sure I could keep my hands off it, it's so tasty right now.) But don't just take my word for it. One of my favorite wine writers (and customers), WINEcouver, had quite the experience with a bottle of the 1998. (Way to make me blush.) http://twitter.com/#!/WINEcouver/status/21689785399648256 What regions or countries do you think have wines that aren't getting their due or are a bit lost in the shuffle? 1999 Tyrrell's Vat 1 Hunter Semillon $40 (limited)