Walla Walla Wines Win In California

The San Francisco Chronicle Wine Competition is the largest wine competition of American wines in the world. It is held every year in January. This year the judging of the wines took place in Sonoma County, in Cloverdale, on January 9-12.

Fifty-five professional judges from all over the United States, representing trade, education, media, retail, and restaurants spent the week evaluating 3,800 wines entered by 1573 wineries from 20 states. It is an old and highly regarded wine competition.

Winning wines were awarded bronze, silver, gold, and double gold. The following Walla Walla wines placed, and with a varied range of retail prices - from $15 - $50 :

Gold

Helix - Reininger 2004 Syrah, Columbia Valley, $22

Silver

Glen Fiona Winery 2002 Merlot, Columbia Valley, $30
Glen Fiona Winery 2004 Syrah, Columbia Valley, $15
Pendulum (Long Shadows Winery) 2004 Red Wine, Columbia Valley, $25
Reininger Winery 2003 Seven Hills Vineyard Carmenére, Walla Walla Valley, $45
Reininger Winery 2003 Ash Hollow Vineyard Cabernet Sauvignon, Walla Walla Valley, $32
Spring Valley Vineyard 204 Frederick, Walla Walla Valley, $40
Three Rivers Winery 2004 Cabernet Sauvignon, Columbia Valley, $19
Three Rivers Winery 2005 White Meritage, Columbia Valley, $19
Woodward Canyon Winery 2003 Artist Series Cabernet Sauvignon,
Columbia Valley, $44

Bronze

Dusted Valley Vintners 2005 Reserve Syrah, Columbia Valley, $32
Dusted Valley Vintners 2005 Stained Tooth Syrah, Columbia Valley, $24
Dusted Valley Vintners 2005 Viognier, Yakima Valley, $20
Glen Fiona Winery 2002 Claret, Columbia Valley, $30
Glen Fiona Winery 2002 Syrah, Columbia Valley, $30
Spring Valley Vineyard 2004 Nina Lee, Walla Walla Valley, $40
Three Rivers Winery 2004 Merlot, Columbia Valley, $19
Three Rivers Winery 2004 Boushey Vineyard Syrah, Yakima Valley, $50

Congratulations!

Are You A Closet Chardonnay and Merlot Drinker?

According to the US Dept of Agriculture and the Washington Wine Commission somebody is drinking a lot of Washington State Chardonnay and Merlot. Whoever you are, it is time to come out of the closet. We know you're in there.

If you work in a tasting room or even visit a tasting room, eventually you will hear a haughtily claim of, "I don't drink white wines" or "Anything red, but Merlot."

Here are the facts:

National rank:
Washington State - 2nd largest premium wine producer in the United States (18.0 million gallons of wine production and 30,000+ acres of wine grape acreage):

Leading red varietals (in order):
Merlot, Cabernet Sauvignon, Syrah, Cabernet Franc, Sangiovese

Leading white varietals (in order):
Chardonnay, Riesling, Sauvignon Blanc, Semillon, Viognier

And the most interesting fact --
Ratio of red to white:
47% red / 53% white

So -- who is drinking these wines that people turn their nose up at? Somebody is drinking Chardonnay and Merlot. Come out - come out - where ever you are! Show us your Merlot stained teeth and your beer can disguised to hold your Chardonnay.

Trio Vintners

Winemakers, Denise Slattery, her husband, Steve Michener, and partner, Tim Boushey have brought their talents and ideas together to form Trio Vintners. Not only are they a trio coming together to form a winery, but one of the trio of wineries established at the new Port of Walla Walla winery incubator village.

Tim Boushey has over 20 years of home and commercial winery settings. Steve Michener is a long time lover, writer and student of wine, as well as home winemaking. Denise Slattery brings her marketing and communication talents to complete the team (check out Denise’s blog Wine Matters in Walla Walla to keep in touch with their progess).

Starting with the 2006 crush, it is their first year of operation and Denise says the Port is awesome and she loves being there. This trio of graduates, from the Enology and Viticulture program at Walla Walla Community College, are very excited to apply their knowledge and skills to their new venture.

Their goals are to work with lesser-known varietals and while their home is at the Port, production will be under 1,000 cases (annual). In Spring of 2007, Trio Vintner’s doors will be opened permanently. The trio will release a Riesling and a Syrah. Riesling will be Trio Vintner’s primary white and slightly off-dry. " No Blue Nun style!", according to Denise. Also to be released will be a unique Rose' of Sangiovese and Mourvedre. Zinfandel was crushed in 2006 and they look forward to watching it "grow-up."

Trio Vintners are anxious to open their winery doors on Piper Avenue in the Spring and I am anxious to try that Rose'! Best wishes to their success!

Incubator Wine Village

Piper Avenue, at the Walla Walla Regional Airport, is the new home to a row of three buildings that have taken shape as wineries. These "painted lady" colored structures of apricot, sage green and mocha are incubators for newly bonded wineries. When I think of incubators my mind's eye goes to a picture of a mother hen sitting on top of her soon-to-be hatched eggs and that is exactly what this exciting new project is all about.

Three new wineries will make this bright spot their home during a six-year nonrenewable lease. After the six years (or hopefully before), the soon-to-be established wineries will be able to be on their own and once again, three new start-up wineries will make the incubator village their new home.

At this time, all three buildings are full. Devin and Debra Stinger plan to open their Adamant Cellars this spring. The Stingers hail from Portland, Oregon and have been making wine in their basement for about six years. Established winemaker Virginie Bourgue Lodmell, formerly of Bergevin Lane winery, and her husband, Andrew Lodmell, owner of Lodmell Vineyards bring their talents to a new venture. Trio Vintners, a winery owned by Denise Slattery, Steve Michener and Tim Boushey started the 2006 fall crush at their new incubator home. Boushey, Michener and Slattery are all graduates of the Enology and Viticulture program at Walla Walla Community College.

The shell buildings come with a modern HVAC system and outdoor crush pads. Tenants will supply their own wine processing equipment and machinery and of course, barrels. The largest rooms – a processing and barrel storage area, along with an office and restroom, leads off to an entryway to each winery building with an entry of a garage-type door. Funding for this $1.1 million project came from a $985,000 Washington State grant and a Port of Walla Walla contribution of $153,000.

From Port of Walla Walla - Photo by Donna Lasater

~January Cooking With Washington Wines~

January is one of those cold winter months when I love to bake and cook comfort foods. One of my favorite things to do on a dreary Saturday afternoon is bake hot fresh scones. At the stroke of four o'clock, those who are in the house are forced to stop what they are doing and join me for tea. Never had an argument, yet.

Believe it or not, scones are not only a tradition from England but also in the state of Washington. Scones were first introduced in 1915 at the Washington State Fair in Puyallup. I am told that this recipe I adopted is similar to the popular Fisher scones that were created by the Seattle-based Fisher Flour Mills in the early 1900's. It later became known as the Fisher Famous Fair Scones. I found my recipe in one of the early Tacoma-based Jeff Smith cookbooks and have been using it now for over 15 years.

If you want to make it a high tea, then by all means bring out the sandwiches (don't forget to trim the crusts) of cucumber, smoked salmon or even egg salad topped with caviar or sliced almonds. Great-Grandma's pretty china tea cups are always in order (I believe in dusting them off and enjoying them. Otherwise, the next time they will get used is by the person who bought them at your estate sale. Same with your crystal wine glasses and linen napkins. Use your pretty items!). And last but not least, after the last spot o' tea, serve small aperitif glasses of your favorite Washington state late harvest wines - Canoe Ridge, Forgeron Cellars, Isenhower Cellars, and Three Rivers to name a few.

Scones

2 1/2 cups all purpose flour

2 teaspoon baking powder (Use fresh! When was the last time you bought new?)
2 Tablespoon sugar
1/2 teaspoon salt
6 Tablespoons shortening
3/4 cup plus 2 Tablespoons of milk

If you are a lover of raisins or currants, you may add about a 1/2 cup. I like to plump the raisins first with very warm water or for a kick, soak them in a bit of warm rum. Be sure to drain the raisins well and pat dry. Add the raisins immediately to the flour/shortening mixture, but omit the 2 Tablespoons of milk - very important!

Sift all dry ingredients together. Gently work shortening with fingers or gently with a pastry cutter until the flour/shortening mixture until it takes on a look of corn meal. Add milk to mixture and form. I find the success to flakey scones is to handle the dough gently and as little as possible. Don't knead! Turn the dough out on a floured board and divide the dough into two equal parts (easier on the dough). Pat or gently roll the dough into 1" thickness. I cut them out into round biscuit shapes or you may cut each equal part into wedge shaped pieces like a pie. Bake about 15 minutes at 450 degrees on an ungreased baking sheet.

Serve warm and split them gently half way. The only way to serve a scone is with butter and lots of berry jam. In the summer I make freezer jam out of Klicker strawberries. If available raspberries and blackberries make delicious freezer jams, too. If you want to keep with English tradition, clotted cream is wonderful on the scones, as well. However, clotted cream isn't something that we can just run to our grocery store and find, so I make my own. The clotted cream recipe I use isn't a traditional one where you would spend days separating whey, but one that you can whip up with simple ingredients.

Clotted Cream

1 cup heavy (whipping) cream - room temperature
1/3 cup sour cream - room temperature
1 Tablespoon powdered sugar

One hour before serving, pour the heavy cream into a bowl and whip until soft peaks form. Whisk in the sour cream and sugar; continuing to beat until the mixture is very thick. Place in refrigerator and chill until it is time to serve. You can make this ahead of time and it should last 4-6 hours in the refrigerator.

Cheers!

Precious Memories and Red Wine - How They Linger

Last week I decided it was time to go through some of my "library" wines and open a few. I am reminded of an older couple I was visiting with one day. In the past they had been great collectors of wine. As they started reaching their senior years they stopped collecting as much and now mostly buy wines that they are going to enjoy now. Their reason was "why should we age wines that we may not be around to enjoy?" Not that I plan on going anywhere soon - -

Some of my bottles of wine bring back memories. I can often remember who I was with or even the conversations in the winery and what brought me to purchase a particular wine. A bottle of Three Rivers Sangiovese - 2000 is such a wine. A good friend and serious wine drinker, Julie from Chicago (aka "Jules de Lago the Toast of Chicago" if you're a Bette Midler fan) was in Walla Walla visiting during the Christmas holidays. She will never live down how she pronounced Syrah in her charming Chicago accent in the Three Rivers tasting room. We later had a good laugh over it. To even the score, Jules will remind me from time to time the mortified look that came over my face when she asked for that glass of "Sear-ah." We bought our wine and later headed over to Walla Walla’s beloved Pastime Café (a precious memory for over four generations) for dinner. Even Jules, a vegetarian, could not resist a taste of the crispy almost-charred pepperoni rounds my sister Caren and I ordered on the side with our lasagna. Jules said it brought back memories of her mother’s fried salami sandwiches in Chicago.

Earlier last week I opened that bottle of Three Rivers Sangiovese - 2000. The grapes were from the Pepperbridge vineyard. I was surprised at how smokey the nose was, but I could still taste the essence of plums it had when I first tasted it in December of 2001. What impressed me the most was the finish - it lingered and lingered with bursts of nutmeg.

Mid-week I opened a bottle of Forgeron Cellars Merlot - 2001. I remember where I was when I first sipped this dark Merlot. It was my first day on the job at the tasting room in August of 2003 and it was also the first day of this release. I am happy that I have a few extra bottles of this vintage tucked way. It is deep in cherry flavor, yet very smooth - velvety. And much like the Three Rivers Sangiovese, this Merlot had a wonderful long finish. It lingered of vanilla and rich dark cocoa.

Friday evening, I opened a bottle of Woodward Canyon’s second label - Nelm’s Road. It was a bottle of Merlot - 2002. No particular memories tied to this wine. I had just made chicken Parmesan from scratch with radiatore pasta and looking for a red to pair. I closed my eyes and picked from the red section in my wine closet and there it was! It turned out to be an excellent choice, too. The nose was interesting and almost difficult to describe. It was very yeasty with a hint of tomatoes. A sip of the wine brought out a mouthful of cherries with undertones of almond. Again, the finish went on and on - a lingering finish that hinted of chocolate covered cherries.

Besides all three wines being from Walla Walla, what they all had in common was the finish. Each wine showcasing how well they were crafted and the quality of grapes. There are more memories to uncork in my wine library.

Wine Blogging Wednesday #29

Wine Blogging Wednesday #29 has arrived! I haven't participated lately as some of the subjects have not pertained to the Walla Walla Valley wines. This month, Jack and Joanne of Fork & Bottle are hosting WBW and the subject they have chosen is Biodynamic wines. This time I have the perfect wines!

South of Walla Walla, France native Christophe Baron of Cayuse Vineyards discovered an old orchard bed that was completely covered with cobblestones. The stones were the size of a small apple. This land, which reminded Baron of the terroir from the Bordeaux region, had been home to the Cayuse who were local Native Americans. The Cayuse lived on this ancient stone river bed that was known as the Walla Walla River. The early French-Canadian fur traders in the Walla Walla area referred to the tribe as the Cailloux (plural for "stone" in French). Thus the Cayuse were known as "The People of the Stone" and now a very fitting name for Baron's wine.

Baron planted his first vineyard, in the Walla Walla Valley, in 1997 and now owns a total five vineyards (approx. 41 acres). All of the vineyards were planted with a crow bar and are biodynamically raised. He began using biodynamic practices in 2002. The reason behind this practice was not about marketing and trends, but an issue of what Baron thinks is his duty to protect the planet.

In Washington state, Christophe Baron’s Walla Walla vineyards were the first to be farmed and certified as using biodynamic methods. The limited production Syrahs (Cailloux, Bionic Frog, Coccinellee, En Chamberlin, and En Cerise) are typical of old world style with layers and layers of earthy and dense dark fruits. Exotic spices appear with a smooth and lingering finish. While the tannins from the Cayuse Syrahs seem soft on the tongue, the majority of them can be cellared up to 11 years. Could both of these qualities (soft tannins and long cellar time) mean a better grape?

So -- what sets the Cayuse wines apart from others? Is it solely the talent and skill of Baron's wine making (with a Champagne lineage), the cobblestones in the vineyard, the soil fertility before or after the biodynamic methods? I honestly do not have the answer. What I can answer is Christophe Baron's wines are like no other, especially his Rhone-styled wines. They are dramatic, elegant and sexy. I believe it is the combination of all of Baron's gifts.

Lowden Hills Estate Viognier - 2005

Viognier is my favorite white varietal. I love this grape! However, I can get a bit persnickity about it as I think there are very few exceptional Viogniers and some can be -- just -- eh -- mediocre. The mediocre can often start out like a traditional Viognier, but often end either very acidic or just doesn't go anywhere. To me the sign of an outstanding Viognier is one that lingers and that is exactly how I would describe the Viognier from Lowden Hills - it lingers like airy cotton candy on the tongue.

Jim and Sonja's Lowden Hills Estate (Win Chester) Viognier - 2005, was one of the wines I served for a small birthday party the other night. As guests walked in the door they immediately received a glass of this wine. I did this for a reason, as I knew some of them would turn their noses up at a white wine and I was determined they were going to try something new -- a treat. Those who were fortunate enough to be related to me also received my lecture of "...if you are going to be a wine connaisseur you need to learn to drink whites..." Everyone commented that the first thing they smelled were the pears and all agreed on the elegance of this wine. My goal for the evening was accomplished.

The nose was very aromatic of pears and honeysuckle. The flavors were rich in pears, peaches with a hint of orange. As one of my guests (also a fan of Viognier and not a relative) described and summed up the finish of this Lowden Hill's wine -- "it is a gift that keeps on giving."

Paul Gregutt's Best of Washington State Wine - 2006

Let's start the year right by celebrating some of Washington's best wines. Every year, the top 100 wines of the world are profiled in the two most-read wine magazines, the Wine Spectator and the Wine Enthusiast. This means that thousands of wines are reviewed every year with a chance to make a list. Paul Gregutt decided to compile a top 100 Washington wine list for his weekly wine column in the Seattle Times. There are so many wonderful wines from our state, and of course many from Walla Walla. This would be a tough task to choose who is going to make a list, but a pleasurable one if you get to taste all of these wines.

Gregutt elected to choose one wine per winery and the range of wines are from the Olympic Peninsula to the Columbia Gorge, from Walla Walla to Spokane and all within. His rankings were not done strictly by Parker-esque-numbers, but he also factored in quality and costs. I like his way of thinking that if a $8 or $15 bottle of wine delivers quality then it is just as valuable as the $100 bottle. At this point of time, many of the wines on his list may already be sold out. (Note: Walla Walla wines are highlighted in red.)

Paul Gregutt's Best of Washington State Wine 2006
1. Quilceda Creek 2003 Cabernet Sauvignon ($95)
2. Cayuse 2003 Armada Syrah ($65)
3. Fielding Hills 2004 Cabernet Sauvignon ($30)
4. Betz Family Winery 2003 Père de Famille Cabernet Sauvignon ($45)
5. Cadence 2004 Camerata Red Wine ($50)
6. Andrew Will 2002 Annie Camarda Syrah ($58)
7. Mark Ryan 2004 Dead Horse Ciel du Cheval Vineyard ($42)
8. Columbia 2005 Gewurztraminer ($12)
9. Stephenson Cellars 2003 Syrah ($28)
10. Chateau Ste. Michelle 2003 Ethos Syrah ($29)
11. Soos Creek 2003 Champoux Vineyard Cabernet Sauvignon ($30)
12. Chaleur Estate 2005 Blanc ($33)
13. Abeja 2003 Cabernet Sauvignon ($35)
14. McCrea 2003 Boushey Grande Côte Syrah ($42)
15. Gorman 2004 The Evil Twin ($50)
16. Matthews 2004 Hedges Vineyard Syrah ($50)
17. Dunham 2004 Lewis Vineyard Syrah ($75)
18. Leonetti Cellar 2003 Reserve ($100)
19. Boudreaux Cellars 2003 Reserve Cabernet Sauvignon ($80)
20. J Bookwalter 2005 Riesling ($16)
21. Syncline 2004 Milbrandt Vineyards Syrah ($22)
22. Owen Roe 2005 Sinister Hand Red ($24)
23. Buty 2005 Conner Lee Vineyard Chardonnay ($30)
24. Januik 2003 Syrah ($30)
25. Syncline 2004 Cuvée Elena Grenache-Mourvèdre-Syrah ($35)
26. Kestrel 2003 Co-fermented Syrah ($37.50)
27. Spring Valley Vineyard 2004 Uriah ($40)
28. Basel Cellars 2004 Syrah ($42)
29. Pedestal 2003 Merlot (Long Shadows) ($45)
30. Robert Karl 2003 Inspiration Reserve Red ($45)
31. Bergevin Lane 2003 Jaden's Reserve Syrah ($55)
32. Woodward Canyon 2003 Old Vines Dedication Series #23 ($75)
33. Rulo 2004 Syrah ($19)
34. Morrison Lane 2003 Syrah ($29)
35. Chandler Reach 2003 Monte Regalo ($22)
36. Seia 2004 Clifton Hill Vineyard Syrah ($23)
37. McCrea 2004 Ciel du Cheval Mourvèdre ($28)
38. Latitude 46 N 2004 Syrah ($28)
39. Hightower 2003 Merlot ($28)
40. Baer 2003 Ursa ($29)
41. Novelty Hill 2003 Syrah ($29)
42. Sineann 2004 Cabernet Sauvignon ($30)
43. Alder Ridge 2002 Cabernet Sauvignon ($30)
44. James Leigh 2003 Spofford Station Merlot ($32)
45. Isenhower 2004 River Beauty Syrah ($32)
46. Bunnell Family Cellar 2004 Boushey-McPherson Vineyard Syrah ($33)
47. Stevens 2003 Reserve Cabernet Sauvignon ($35)
48. L'Ecole No 41 2004 Ferguson Commemorative Reserve Red ($45)
49. Walla Walla Vintners 2003 Vineyard Select Cabernet Sauvignon ($45)
50. K Vintners 2003 The Creator ($55)
51. Townshend 2004 Viognier ($10)
52. Canoe Ridge 2004 Oak Ridge Vineyard Gewurztraminer ($13)
53. Sagelands 2003 Merlot ($13)
54. Three Rivers 2005 Meritage White ($19)
55. Wineglass Cellars 2002 Boushey Vineyard Syrah ($23)
56. Seven Hills 2003 Syrah ($25)
57. Waters 2004 Interlude Red ($25)
58. Nota Bene 2003 Miscela Red ($26)
59. Beresan 2004 Syrah ($29)
60. O• S Winery 2004 Champoux Vineyard Cabernet Franc ($30)
61. Saviah Cellars 2004 Une Vallée Red ($30)
62. Doyenne 2005 Roussanne ($31)
63. Woodinville Wine Cellars 2004 Ausonius ($35)
64. Sheridan 2003 Syrah ($38)
65. Walter Dacon 2004 C'est Syrah Magnifique ($38)
66. Northstar 2003 Syrah ($40)
67. Forgeron 2004 Boushey Vineyard Merlot ($46)
68. Fidélitas 2003 Champoux Vineyard Cabernet Sauvignon ($55)
69. Bonair 2005 Dry Gewurztraminer ($9)
70. Columbia Crest Grand Estates 2002 Shiraz ($11)
71. Arbor Crest 2003 Merlot ($15)
72. Alexandria Nicole 2005 Viognier ($16)
73. Chinook 2004 Semillon ($17)
74. Cedergreen Cellars 2005 Sauvignon Blanc ($18)
75. Chatter Creek 2005 Viognier ($18)
76. San Juan Vineyards 2004 Celilo Vineyard Chardonnay ($19)
77. Andrew Rich 2004 Cabernet Franc ($20)
78. Helix by Reininger 2004 Syrah ($22)
79. Brian Carter Cellars 2004 Oriana White ($24)
80. Couvillion Winery 2004 Cabernet Sauvignon ($25)
81. Animale 2004 Cabernet Sauvignon ($26)
82. Harlequin 2003 Cuvée Alexander ($29)
83. Maryhill 2003 Proprietor's Reserve Cabernet Franc ($32)
84. C.R. Sandidge 2004 Stone Tree Red ($34)
85. Gamache Vintners 2003 GV Reserve Cabernet Sauvignon ($40)
86. Barons V 2003 Cabernet Sauvignon ($48)
87. Pepper Bridge 2003 Merlot ($50)
88. Barnard Griffin 2005 Rosé of Sangiovese ($8)
89. Balboa 2005 Cabernet Sauvignon ($16)
90. Willow Crest 2003 Syrah ($16)
91. JM Cellars 2005 Viognier ($20)
92. Vin du Lac 2005 LEHM Dry Riesling ($21)
93. Zerba Cellars 2004 Merlot ($28)
94. Maghee Cellars 2002 Merlot ($28)
95. Col Solare 2003 ($70)
96. Hedges 2005 CMS White ($11)
97. Apex II 2005 Sauvignon Blanc ($11)
98. Covey Run 2003 Merlot ($9)
99. Columbia Crest Two Vines 2003 Chardonnay ($8)
100.Snoqualmie Vineyards 2003 Syrah ($11)

December Cooking With Washington Wines

On Christmas Eve we had raclette. What is a raclette, you ask?

Raclette is a staple of wintertime in Switzerland. It is a cheese dish related to fondue, and perhaps the earliest form. The most famous and best Raclette cheese is made in the alpine villages in the Swiss Alps. A cow's milk cheese that is similar to Gruyere in texture (semi firm and with small holes) and the same mellow and nutty flavor with excellent melting qualities. I have found that most Swiss-styles of cheese works fine if you cannot locate the Raclette cheese. The cheese is brought to the table and melted in one of the raclette grill trays (or can be melted under a broiler) for making the dish. The melted gooey goodness is served with boiled potatoes and side dishes of tiny cocktail onions, dilled pickles, and gherkins. Diners scrape the melting portion of the cheese onto a bit of mashed potato, and add a spicy relish to each bite. The name raclette comes from the word racler -- means to scrape.

If you have the raclette grill (mine is a T-Fal from France -- note the little trays of melting cheese underneath) then the upper portion can be used as the "community grill." I served mushrooms, bell pepper chunks, zucchini slices, cherry tomatoes, an assortment of sausages (Italian and smoked Brats) and wooden skewers to prepare shish-ka-bobs. Along with Swiss-style cheeses, boiled baby red potatoes, gherkins, mustard, paprika, and sliced baguettes for toasting crostinis.

I wasn't sure how this new dining element would be received Christmas Eve amongst family and friends, but everyone got right into it and had fun designing their meal. I will definintely do it again and maybe even include the fondue pot for the real feeling of Swiss après-ski dining. In fact, it would be great to use for an informal New Year's Eve party. With the variety of meats and vegetables I made life easy for food-wine pairing and provided several wines (all Washington wines) for my guests to choose from (besides Tom & Jerry hot toddies).

Happy 2007 and may your new year be full of wine, cheese and chocolate!

Saviah Cellars - Star Meadows White - 2005

I have never been a fan of Semillon, but this Bordeaux-style blend works for me. A classic mix of 57% Sauvignon Blanc and 43% Semillon from Saviah Cellars was easy on my palate. Flavors of fresh stone fruit shows through with a background of citrus. Of course, this is a perfect wine to serve on a summer day, but I think it can be paired for holiday entertaining as well as those cold winter nights you just want to stay in front of the fireplace with comfort food and a good book.

Saviah's Star Meadows white blend makes a perfect pairing with an antipasto plate of artichokes, smoked salmon, prosciutto and sharp cheeses such as Gorgonzola and blue. Chicken soup and especially winter chowders of clams or oysters would also pair well. The crisp citrus of this wine would definitely favor crab legs with drawn butter. And if we are talking winter entertaining, cheese fondue is a natural with this wine! And -- I would even continue the wine with a dessert of creme brulee or a tart made of stone fruit or pears.

Okay - this talk of food and this elegant blend of wine is making me hungry. Sante!

Garrison Creek Winery - An Exercise In Perseverance

Winston Churchill said: "If you are going through hell, keep going."

It has been a five year battle with litigations over permit restrictions, but Michael Murr will finally build his winery.

It was a very controversial proposal, which ended in March 2005, when the Washington State Supreme Court turned down a final appeal by Murr for the winery to be located in Walla Walla County's southeast exclusive agriculture zone. The Garrison Creek Winery will be located at the Les Collines vineyard on Hood Road. While the original conditional-use permit required Murr to apply for a building permit within a year from the permit's approval, he received an extension.

In 2000 Murr asked that the county amend the zoning laws to allow wineries in the exclusive agriculture zone (the minimum lot size is 120 acres) and to allow his design for his proposed two-level, 15,000-sq-ft main floor and 10,000-sq-ft cellar. The current and approved design is much smaller. Opponents argued that it would open the exclusive ag-zone to increased traffic, litter, and changes to their rural view. Supporters countered that the winery with tasting room would be an addition to the local growing wine industry and would create minimal impact to the ag-zone. If I remember correctly, sitting in a few of the planning meetings, it is okay to have a pig farm, dairy, rock quarry, and private air strip in the lovely and exclusive ag zone, but you cannot have a winery. Hmmm -- for esthetic reasons and wind drift, I would pick a winery any day over a pig farm and a rock quarry.

Eventually a conditional-use permit was approved but the county commissioners in their wisdom decided to give Murr limits on the number of events allowed he could have at the winery and in fact that he could only sell wine - not the logo hats, glasses and other souveniers that wine lovers want to buy. Basically, Murr was not allowed to operate his winery like the other wineries in the valley and with conditions. From Walla Walla Superior Court to the Court of Appeals, to make a long five years short, last year the Washington State Supreme Court turned down Murr's final appeal.

I sat in on some of those planning meetings. If anything, it was an education on when people get an idea in their head, especially an idea that is not true, it is hard to get it out of their heads. If you have ever played the game of gossip, it indeed was in practice during those meetings. Some opponents needed to brush up on their homework. They had heard that Murr was going to turn his winery into a outdoor amptheatre and those "wine-os, drunken lovers of satanic rock and roll, would ruin the area!" Then the gossip-mongers claimed Murr was going to turn his winery into a reception hall for weddings and the farmers would have to halt all farm practices during the bridezilla's events. The question needed to be asked, "Why would someone like Murr want to fiddle with a high maintenance ventures like wedding receptions and concerts? He doesn't. All he wanted to do was make wine from vineyards that he co-owned in the exclusive ag-zone.

Then came the problem with litter - more untruths and hysteria. The wine tourists would litter the ever so pastoral area with their empty wine bottles! Umm -- I don't know about you, but how many wine afficianados drink $35-50 bottles of wine in their car and toss the empty out the window? I haven't met one yet! Besides, if you want to complain about litter, the opponents overlooked the constant litter of beer cans from high school kids who had been driving out in that area for decades - DECADES! In fact, to reassure I was correct, I took a drive out in the area the day after one of the planning meetings and viewed the usual display of empties myself -- the usual litter of beer bottles and cardboard beer containers. Then came the drunk driving allegations - those damn wine-os would be out on the roads driving drunk. To nip that comment in the bud, state patrol and local police reports were obtained on DUI arrests during the past wine event weekends when the area was full of wine tourists. No drunk driving arrests of wine-os were reported.

Okay - how about this complaint? The locals who lived in the ag-zone didn't want to hear semi's from California coming in all night long bringing grapes into the winery. HUH? That's right -- HUH? Then came the personal accusations about Michael Murr. The opponents didn't want some "slick Soprano, cigar smoking, three-piece suit from New York City ruining their county." His accusers didn't have a clue Murr was sitting in the audience -- quiet, unassuming in his jeans, jean jacket and boots. Michael, far from being a "slick cigar smoker", a youthful-looking, athletic-minded and a generous man whose roots are strong in Walla Walla. A philanthropist who gives to the Walla Walla community and a graduate of our local high school that he has been so generous to.

In rich historic farm communities, like Walla Walla, change is hard. The older I get, I am not near as flexible as I use to be and I need to stop this. Those things that we love so much I believe that to keep them perpetuating, we have to allow change - growth. Those of us who do not want change have to remember that someday we will die and we cannot smother what we love and we cannot take it with us. I am reminded of a fraternal organization where some of the older members bristled at change and fought tooth and nail to keep their lodge the way it had been for decades. As membership declined they were not willing to bend and make the concessions they needed to procure new and younger members to keep their lodge, the lodge they so loved, alive. Those who tried to make change were met with opposition and often it meant viscious and annonymous letters were sent to their employers and even wives. Ironically, those who fought change and willing to destroy livlihoods, they forgot their ritual promises of brotherhood.

The end result - change didn't happen. The older members, who did not want change, eventually got their way and the younger members gave up -- the lodge did not meet the change gracefully and now membership has dwindled - worse than ever. Many of the opponents of change are now dead and selfishly took what they loved so much with them. I hope to never do that to future generations. I want them to love what I loved.

Winston Churchill said: "To improve is to change; to be perfect is to change often."

Precept Brands Buys Waterbrook

The largest privately held wine company in the state of Washington has acquired one of Walla Walla's largest and oldest producers, Waterbrook Winery.

Precept Brands in Seattle is the third-largest wine company in the state of Washington. Founded in 2003, Precept is known for affordable Washington state labels like Pine and Post, Washington Hills, Avery Lane, and WAWA (screw top for $2.99) and imports such as El Paseo and Ciao Bella. It recently partnered with Charles Smith of K Vintners in Walla Walla, to market his second label Magnificent Wine Co., which includes House Wine, a red table wine and a white table wine.

The Pendulum label, a red blend of eight varietals, is also a co-produced project by Allen Shoup of Long Shadows and Precept. Andrew Browne, CEO of Precept Brands and Shoup were rivals when Shoup was CEO of Ste. Michelle and Browne was CEO of Corus Brands (formerly Columbia Winery). And it just so happens that Columbia Winery is just across the street from Ste. Michelle in Woodinville, WA (note that Columbia Winery is not to be confused with Columbia Crest - a Ste Michelle label).

Precept Brands will take over sales and marketing for Waterbrook, but the tasting room on Main St. in Walla Walla will remain the same and Eric will remain involved in the production of the wines at the winery on McDonald Road in Lowden, WA.

Roll Out The Barrels - Holiday Barrel Tasting

Another Walla Walla Holiday Barrel Tasting has come and gone -- I think this is my sixth, maybe seventh, barrel-tasting weekend. It was another very successful year. Compared to a couple of years ago, the weekend draws fewer customers per winery, but sales are higher. I think what this means is not that there are fewer people coming to Walla Walla for barrel-tasting, but that there are so many more wineries now to choose from. Also, the weekend seems to be drawing more serious wine lovers than ever before.

The Holiday Barrel Tasting is an excellent time for the novice wine consumer to learn more about wines, because the winemakers are usually on hand to answer questions and provide wine samples. It's also a great opportunity to taste and buy first releases, and quite a few wineries offer discounts on at least some of their wines. There are also winemaker dinners and other special events in town connected with the weekend.

This year many wineries charged each person a $5 tasting fee. At first I had some concerns that the fee would keep visitors away, but my concerns disappeared when I realized that if you put a $20 bill in your pocket and visited four $5-fee wineries, you would taste a lot more wine, and probably have a lot more fun, than if you spent $20 in a wine bar or restaurant. The $5 fee also covered the special foods that most of the wineries provided with their wines at barrel-tasting.

If you are in retail long enough you have lots of stories to tell no matter what you are selling. I have often said that the prerequisite before you receive your high school diploma is that every student should work as a cashier at K-Mart or Walmart, especially during the holiday season. I think it gives a great understanding and appreciation for the often under paid person who has to face the general public and their purchasing foibles. It could make us be a better customer.

Nothing surprises me anymore during these special event weekends, especially those that ask for the "Sixth Degrees from Kevin Bacon Discounts." An example from one visitor, "I work for Acme Chemicals and one time delivered some chemicals to a vineyard in the Willamette Valley and now I always get 30% discount from all of the wineries in the world and I want my discount on this bottle of red table wine." Another visitor: "I am a rollerskating car hop for Be-Boppers Drive-In in Kalamazoo and my bosses wife's brother's neighbor is thinking about carrying some wine some day in a new business. Can I get an industry discount?" The devil on my shoulder wants to say dripping with sarcasm, "Duh --- sure! Why don't we just give you 95% discount and in fact, here -- just take a couple of cases of wine for FREE because you are so damn special!" But the angel on my shoulder only allows me to smile.

How about the young man who informs me that he is very much an experienced wine drinker and knows just about everything there is to know about wine? When I begin to pour him a glass of the red, he puts his hand over his glass and exclaims, "No! I only drink whites. I cannot stand reds." Later I over-hear him tell his friends (who are not the wine experts that he is), "Wow! This is the second winery that I have been in where they use wood barrels." The devil on my shoulder thinks, "Amazing aint it? Who would have thought to put wine in wooden barrels? What will wineries think of next?"

I think it is important that winery staff members needs to chug a bottle of wine just before closing to prepare themselves for the customers who arrive during the "bewitching hour" (always 17 minutes after closing ) so we will think the late visitors jokes are funny. Why is it the more purple their teeth are they think they are Robin William's and Joan River's love child?

It sounds like I am complaining - right? Not at all. These are the stories that eventually make me laugh and makes me appreciate and love our visitors. I loved listening to our visitors from all over the United States telling me how beautiful the wines are in the Walla Walla Valley and lovely the city is. I love hearing about their experiences at our fine restaurants and B&B establishments. I love the wine newbies who are eager to learn and taste the wines. I love watching them as they leave with another notch on their wine glass - a notch of wine confidence and knowing I helped them. I loved meeting new friends and catching up with old friends.

I love the fact that while I viewed the mornings as miserable, gray and bone chilling, visitors to our valley reminded me how beautiful and perfect the day was in Walla Walla with the white and crystal flocked bare trees - like a scene out of Currier and Ives. I thank them for letting me see what they see and for getting me in the holiday spirit. I couldn't have done it without them.

Walla Walla On The Thanksgiving Table

We had some nice wine surprises on our Thanksgiving table. A friend dropped by to wish us some Thanksgiving cheer and brought a bottle of Isenhower Cellars Wild Thyme - 2004. I blogged about this wine back in June. It is Bordeaux-style blend of Merlot, Cabernet Sauvignon, Petit Verdot and Cabernet Franc with flavors of chocolate-covered cherries. A real treat to the mouth.

My sister brought a couple of bottles of Cabernet Franc - 2004 from College Cellars of Walla Walla. Some earthy, yet floral tones coming out of that wine. Very soft tannins with a lot of dark berries showing through. The finish was creamy like caramel, but I did pick up undertones of "greenness" which is often a trait of Cabernet Franc. A very nice change from the usual Cabernet Sauvignon and Merlots.

Did you try any Walla Walla wines for Thanksgiving that you want to tell about?

November Cooking With Washington Wines

I know what you are thinking, "It is November and the most popular dish is turkey and therefore, she is going to write about Pinot Noir." Not so. (However, I do have a bottle of Washington Pinot Noir that was a wine trade from Joel at Wind River Cellars I may open) And I am not going to write about how the annual November release of the Beaujolais Nouveau (third Thursday of every year from France) goes well with turkey, either.

At my house, it seems like the most popular dishes are the sides. It's all about the sides! Some of our favorites are, lots of garlic smashed potatoes (of course), brussel sprouts with shallots and bacon, and a savory corn and basil pudding to name a few. And umm - no -- we do *not* do the canned mushroom soup and canned green bean thingie casserole either unless the sauce is made from scratch and the mushrooms are fresh.

Foodies will automatically tell you that Pinot Noir is the best choice to serve with turkey but let's get adventurous. There are many varietals and blends that will go well with the Thanksgiving meal. Why limit yourself? Reisling with Aunt Ginny's sweet potatoes and Merlot with the drumstick. The Walla Walla wineries still have some wonderful summer rose's available, like Waterbrook's Sangiovese rose, that would pair perfect with turkey or ham.

For the garlic smashed potatoes I would recommend the Chardonnay from Canoe Ridge. I had an opportunity to taste this Chardonnay when Steve introduced me to Canoe Ridge winemaker, Christophe Paubert, a native of the Bordeaux region. Kate Michaud, assistant winemaker, explained to me their approach to this white grape. They blend about 60 percent barrel fermented lots with tank fermented lots with very little malolactic fermentation. Average barrel aging is about six months in 100 percent French oak. I found flavors of honeysuckle, pear, stone fruits and a pleasant mineral quality in the finish. I commented that this wine was typical of the Old World style. This crisp Chardonnay is meant to be paired with food.

Here is one of my favorite sides that I will be preparing for the big meal. I cannot take all of the credit as the original recipe comes from the Barefoot Contessa cookbook, but I have made it my own.

Corn and Basil Pudding

1/4 pound (1 stick) butter
5 cups frozen corn (or fresh off the cob if you can get it]
1 cup chopped yellow onion
4 eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 Tbsp chopped fresh basil (or 1 Tbsp dried)
1 Tbsp sugar
1 Tbsp kosher salt
3/4 tsp ground black pepper
3/4 cup (6 ounces) grated cheddar cheese (Or a blend of cheddar and mozzarella. Be sure add a generous amount to sprinkle on top)

Preheat oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt butter in large pan and saute the corn and onion over medium-high heat for about four minutes. Cool slightly. Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal. Then add the ricotta. Add the basil, sugar, salt, and pepper. Add the sauteed corn mixture and grated cheddar. Pour into the baking dish. Sprinkle the top with remaining grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake for 40 to 45 minutes until a golden brown. Insert knife in the center. It should result with a clean knife. Serve warm.

Enjoy and Happy Thanksgiving!

A Renaissance Man

Congratulations to Serge Laville for finding one of his beautiful wines on the Wine Spectator Top 100 Wines of the World list for 2006! Spring Valley's Uriah - 2003 from the Walla Walla Valley was given a place of 25 on the top 100 list.

A couple months ago we dined with Serge, his wife Madeleine and their adorable daughter Claire at the Laville home in Walla Walla, and he was generous with this outstanding Uriah. It is an elegant St-Emilion-style blend, mostly Merlot backed with Cabernet Franc and Petit Verdot, harmonious with flavors of plum, chocolate and cherry, and a never-ending finish. When he originally reviewed the '03 Uriah for the Wine Spectator back in May, critic Harvey Steiman called the wine "supple, generous and beautifully structured to show off its currant, plum and blackberry flavors, gently supported by ultrarefined tannins to let the finish go on and on. " We agree!

But that night with Serge and his family was when I discovered that he is truly a Renaissance Man. Born and raised in France, Serge studied wine with Marie Laure Slyvestre for 10 years, then decided to visit the United States and become a wine tourist, toting just a knapsack and a camera. In 2000, his journey eventually brought him to Walla Walla and fortunately for us, he made Walla Walla his home.

The moment we walked through the Laville's front door we were on a journey of discovery ourselves, finding out about the many talents and skills of this gifted yet humble man. For starters, Serge is remodeling their charming 1940s style home, including some gorgeous tile and woodwork in the still-unfinished kitchen. But over the course of the evening we learned that winemaking and carpentry are just two among many crafts Serge has mastered.

From the first bite of the appetizers of foi gras on toast and asparagus with proscuitto served with Mumms Champagne to the last bite of the beautifully arranged dessert, we found out that he is an accomplished Chef as well. Indeed, Serge and Madeleine hosted us to a feast. Besides the wonderful appetizers we dined on perfectly prepared scallops, succulent beef and Roquefort-covered green beans. Later came individual fruit and cheese plates, and last but not least was a pyramid of chocolate mousse covered with a pink raspberry coating. Besides the food being heaven to the taste buds, the presentation on the plates were picture perfect -- very detailed.

Serge made sure ideally matched wine flowed through our meal. We tasted Christophe Baron's (Cayuse Vineyards) private-stock of Grenache Rose, Spring Valley's Marguaux-style Frederick blend (one of my favorites), Spring Valley's 100% Cabernet Sauvignon called Derby, a split of Forgeron Cellars Late Harvest Gewurztraminer, and of course the Uriah. Then Serge asked us to sample a split of Spring Valley Petit Verdot, and we all enjoyed a wine from Serge's childhood home, a bottle of Cotes du Rhone. The party extended well past the meal!

Not only is Serge a winemaker, chef and a artist-carpenter, he is a talented photographer, a hobbyist of remote-controlled autos and planes, and a conservationist. He recycles cooking grease (but only the finest grease -- from 26 Brix, in fact) into a clean smooth liquid source to power his diesel Mercedes.

As we were leaving the Laville home during the wee hours of the morning, Serge opened his refrigerator door to show us balls of pizza dough he had made earlier. He tossed me a ball of dough to take home and Madeleine gave me a bundle of fresh basil from their herb garden.

The next evening we were going to the home of Gilles Nicault of Long Shadows and Marie-Eve Gilla of Forgeron Cellars and I remembered I had the pizza dough and fresh basil in my fridge. Spur of the moment, I turned it into a pissaladière (French pizza ) with Fontina cheese, carmelized onions, black olives and lots of fresh basil. If I do say so myself, the toppings were perfect but it was the crust that gets the credit.

Again, congratulations to Serge and Spring Valley for the honor of making the Wine Spectator's list of the best 100 wines in the world for 2006. Thousands of wines are made across the globe, but only the best of the best of the best make the Top 100. Serge, who has been head winemaker at Spring Valley for just three years, has a long future ahead of him in the wine industry -- if he wants it. He's got so many other talents, he could make all kinds of Top 100 lists!

November Cherry Pick

I know -- I know. I didn't blog an October Cherry Pick (Hey - I was busy moving and reorganizing my life!), but if I had I would have chosen SYZYGY Syrah - 2004. This is one of the many outstanding local wines we tasted at Entwine in October! Entwine is a wine tasting, dinner and auction supporting the Walla Walla arts, wine, and education sponsored by the Walla Walla Community College Foundation and held at the Marcus Whitman Hotel.

If you haven't been to Entwine it is the place to taste great wines, eat good food as well as have the opportunity to bid on fantastic wines, art, trips and packages you might not find any place else.

Kelsey and Zach of SYZYGY have located the big, the bold and only the beautiful fruit from some of the best Syrah vineyards in the Columbia Valley. This yummy dark Syrah was aged in 100% French oak with only 20% of it being new barrels, which explains the subtle oak in this wine. There was just enough oak to round out the wine and not interfere with the spicy cherry and deep berry flavors.

Like any good "cherry pick" worth picking, I would definitely not wait on buying this wine. Pretty limited and it will go fast! While you out during Holiday Barrel Tasting in December, don't forget to check out SYZYGY's new tasting room at the Airport.

(Kelsey Harmon for Sheriff 2010!)

Are Tasting Room Fees On The Way?

According to an article in the fall issue of Wine Press Northwest, fees to taste wine have become the norm in California winery tasting rooms. Is this the future for tasting rooms at Washington wineries, too? So far, Washington is almost free of tasting fees, except a few wineries are charging tasting fees for reserve wines and during some event weekends. Will tasting fees become a way of life as wine tourism in Washington State keeps growing?

I have been in retail now for almost 30 years, and one thing I've learned is that while retail items change, customers do not. I believe in customer service; we cannot sell our products without it. Yet over the past six months I have noticed there seems to be an increase in abuse of wine-tasting etiquette. This behavior can even make the best retailer wince as wine tasters walk through the doors.

My personal opinion is I hope we do not see Walla Walla wineries start charging tasting fees, but if and when they do I think I will understand why. It's not about making extra money. Down in California, tasting room fees were born because many browsers considered free wine tastings as a free "Happy Hour."

Who are these "Happy Hour" people? Are they happy? You bet they are happy --- and sometimes they can be very aggressive with rubber tongues. It can be a large group (six or more) who show up just before closing time and want to drink and socialize with each other. Often by the time they visit the last winery in a day of wine-tasting they are buzzed. This isn't just my experience; tasting-room colleagues from other wineries tell me they all see the same behavior. And just when you think you have heard or seen it all, someone surprises you. There was the man who complained that we didn't pour him a half glass of wine and the taste we did pour was not enough (it was at least worth four sips - enough to understand the nuances of the wine), but he also forgot what wine varietal we did pour for him.

Many the aggressive customer been irritated with me because I didn't have every vintage and varietal of wine that we sell opened for him or her to taste. Wineries do reserve the right to the wines they want to open for free tasting. Besides, that right cuts down on costs and those costs the winery can give back to their customers. In fact, the perfect example of cutting costs and giving back to the customers is not charging a tasting fee. Hey, think about it - where else can you taste something for free before you purchase? There isn't a lot of places.

Another thing to consider after a day of wine tasting is your taste buds. I consider myself a fairly savvy wine taster. My palette has been educated (that sounds snooty, doesn't it?) and sometimes after I have tasted more than six wines, even my palette can become fatigued.

Large groups can be too busy socializing to even listen to the tasting room attendents talk about a particular wine that is being poured. Recently, a woman in our tasting room leaned against the tasting room bar with her back towards me while I talked about the wine I was pouring. With her back to my face, she reached her arm behind her with glass in hand and tapped on the bar for me to pour her another glass of wine. She was too busy visiting with her friends to even find out what wine I was pouring for her. I could have poured from the spit bucket and she would not have known.

If you would like to be a good guest at a winery, the rules are pretty basic and not a lot to remember:

1. Be conscientious about your intake of alcohol. Learn to spit or pace yourself when visiting wineries. Remember: your objective in wine tasting is discover a great new wine or learn more about wines -- not to get drunk for free.

2. Don't wear fragances (yes, men - that also means you and your aftershaves) or use lotions with strong fragrances while wine tasting. Especially if it is a fragrance that we use every day, our noses become somewhat immune to the strength of the fragrance so we have a tendency to spray more fragrance on. Fragrances interfere not only with your own senses of smell and taste but also with those of the people around you. Nobody wants their wine glass of aromatic Syrah to taste like Ralph Lauren Polo or Evyan White Shoulders. The same goes for smokers -- try to leave about 20 minutes between your last cigarette and your first taste of wine.

I would like to see more education produced by wineries and wine alliances for wine lovers. And we could learn a thing or two from our southern neighbors -- California has this tasting room thing down; they have been doing it for years. The wineries in Washington are mere babies when it comes to managing the tasting-room environment. This time, instead of following California and applying tasting fees, let's learn from them and work on tasting-room etiquette so we can avoid those tasting fees. I want to continue to serve every customer that comes in our tasting room the same way I always have, but as a tasting-room attendent I need a little help from my customers. Let's make visiting wineries a positive experience for everyone.

Oh yeah, I forgot to mention Rule #3: Whatever you do, do not drink from the spit bucket.

Walla Walla French Winemakers Are News Worthy!

Once again, Walla Walla's French winemakers are in the news and once again the news is saying that Walla Walla wines rank with the world's best.

In the new Fall issue of Mid-Columbian, an Eastern Washington magazine, there is an article titled "People of the Terroir." It is about the French winemakers who have settled in the Walla Walla Valley and how they have contributed to making the valley's wine some of the best in the world (Ahem - the author of the article I have a fondness for. He also wrote an article about French winemakers, "The French Touch" for the Economist). If you haven't picked up a copy of the Mid-Columbian magazine, I recommend that you do. It is the second issue for this new beautiful glossy magazine with articles centered around Eastern Washington's local attractions, activities, and events. Also featuring local people, restaurants, wineries, shops, hotels, and even their homes.

KXLY - Channel 4 (ABC) from Spokane features an article on their website, along with the video that was aired on the news. If you click on the video and take a glance you might find your favorite Wild Walla Walla Wine Woman Blogger in the video. KXLY focuses on the wines, grapes and the French winemakers from Walla Walla.

http://www.kxly.com/news/index.php?sect_rank=1§ion_id=559&story_id=6027