Monday, September 25, 2006
Ninth generation, Claus J. Riedel, of the Riedel glass-making family re-invented the wine glass. His father, recently released from his forced post-war employment in the USSR, started the family business again in Austria. The genius behind the Riedel as we know it, took two forms.
First, Claus changed the wine glass from colored and cut glass to a newer style. His glasses were plain and unadorned. Since he no longer used cut glass, the stemware could be thinner and long-stemmed. The art was the glass itself in it's simplistic form. Museums and collectors saw his glasses as works of art; the Museum of Modern Art in New York placed them in their collection.
Mr. Riedel, 11th generation Riedel and inventor of the "O" glass will walk you through a tasting using varietal specific stemware with Dunham Cellars' wines. Please book early as space is limisted. Dunham Cellars is one of only two locations in the Northwest that Maximilian will be visiting this year. $110 per person includes 4 Riedel glasses, Riedel booklet, wine for tasting, and an appetizer to be enjoyed after the tasting.
Monday, September 18, 2006
Friday, September 15, 2006
Northstar Walla Walla Valley Merlot - 2003, received 92 points from the Wine Advocate and 91 points from the Wine Spectator. Also the San Francisco Cronicle gave it their three stars saying -"Waves of flavor-luscious black plum, black raspberry, chocolate, vanilla and brown spice in this big yet balanced Merlot."
2 Tbsp olive oil
4 boneless skinless chicken breast halves
3 large garlic cloves, finely chopped
1 can (14 1/2 ounces) reduced-sodium chicken broth
3 medium carrots, sliced 1/3 inch thick
1 cup (about 6 ounces) pitted dried plums
2 teaspoons ground cumin
1 1/2 tsp ground cinnamon
3/4 cup sliced green onions
Kosher salt and fresh ground pepper to taste
In large nonstick skillet, heat oil over medium heat until hot. Place chicken in skillet; cook 5 to 8 minutes or until browned, turning once. Add garlic; cook 2 minutes. Stir in broth, carrots, dried plums, cumin and cinnamon. Reduce heat. Cover and simmer 5 minutes. Remove cover; cook and stir 10 minutes or until chicken centers are no longer pink, carrots are tender and sauce is slightly reduced. Stir in green onions and season to taste with salt and pepper. Serve over hot couscous with lemon wedges. Sprinkle with toasted almonds. Will serve four people. Enjoy!
Thursday, September 14, 2006
Friday, September 08, 2006
Tamarack Cellars "Firehouse Red" has been noticed by Robert Parker. It was rated 61 in the Wine Spectator's list of top 100 wines in the world for 2004. That's a pretty good endorsement, huh?
Just like Tamarack Cellars tasting notes say, it is so good that it is difficult to separate all the flavors. We noticed the longer it sat opened the more interesting tastes came about. Full and lush with all of the my favorite flavors. I picked up chocolate covered cherries, vanilla, apple-pie spices and at the end of the bottle (and my glass) definitely lots of caramel came through. This is really an ultimate food wine that you could pair with most anything. I think the next bottle I open I will let it sit for an hour before tasting. Yum!
Thursday, September 07, 2006
Wednesday, September 06, 2006
Waterbrook Winery's 100% Sangiovese Rose', from the Candy Mountain in the Columbia Valley, was one of those lovely pink wines. Sangiovese is my favorite grape to make a rose'/rosato out of. Rarely flimsy and always heady with fruit and floral nuances. The deep strawberry flavors of this beautiful pink wine didn't surprise me, but flavors of rhubarb sorbet and the elegant finish of ruby red grapefruit did. A very bright and crisp wine that was pure joy to sip while I dined on an artisanal cheese plate with candied hazelnuts and figs.
Aged and fermented in stainless steel tanks, this classic dry rose is the ultimate summer sipping wine and yet still pairs perfectly with picnique foods.