There's Some New Faces in Town: Walla Faces!

Rick and Debbie, along with Janice and Jane, are the new faces of Walla Walla's Main Street.

As they say, "It all starts in the vineyard." And for Debbie and Rick Johnson, it certainly did. The Walla Faces Vineyard was planted in 1999 by Three Rivers Winery (formerly known as the Ahler Vineyard). In 2006, the Johnson's purchased the Ahler Vineyard, as well as the home site above the vineyard and renamed it Walla Faces Vineyard. Along with a new name, they also brought organic farming practices to the vineyard and of course, with these changes brought a new degree of excellence in the wine.

There are other faces of Walla Faces, such as Matt and also Candice. We'll get to Jane, Janice and more on Rick and Debbie, later. In 2008, Matthew Loso became the winemaker "face" for Walla Faces. Prior to joining Walla Faces he was the founder, owner and winemaker at Matthew Cellars in Woodinville, Washington for 15 years. During that time Matt built a solid reputation in winemaking with many accolades and national wine review publications

Not only have I had the pleasure of visiting with Rick and Debbie, but also the creator of these "Faces," Candice Johnson. Candice is also Rick's sister. Trained as a interior designer, Candice's creativity has brought her to places from Los Angeles to Paris, France. While in Paris she apprenticed under several well know Parisian artists. Her art has been sold and celebrated throughout the world, but it is Walla Walla where she has hung her hat or more like "placed her face." Her faces shows her enthusiam for life, color and a youthful spirit. I also discovered Candice has embraced her own "Wild Walla Walla Wine Woman."

Walla Faces tasting room on Main Street is very comfortable and modern, with memories of the past from the brick walls to the tin ceiling. There are colorful touches of Candice's small portraits around the room, which she refers to as “Tetes” (French meaning heads). And it just so happens those Tetes are also on the labels. And this is where we will meet Janice and Jane.

Janice is the Face on the Walla Faces Cabernet Sauvignon - 2006. Right up front Janice told me she was a Cabernet with her bold, dark and sassy fruit. Janice is juicy! She is nicely balanced and her tannins are visible, but just enough to tell me she is also worthy of some beauty sleep to turn those tannins into silk. $34.90

Jane is the Face on the Walla Faces Syrah - 2006. This estate Syrah is inky in color. Jane shows off her dark fruit with aromas of Walla Walla's earth and flavors of blueberries and spice and still - there's a lot going on with this wine. Most Jane's I have known do not like to be known for their "fullness" but Jane isn't afraid. She is big! Jane will definitely scream more of her personality after being decanted. An excellent price at $28

Rick and Debbie have been fused together to create Fusion, of course! This Bordeaux-style red blend is a real show off - showing off the terroir of Walla Walla. It is lively with a nose of dark fruit and a bit of the ol' cigar box. The "fusion" of Cabernet, Merlot and Cabernet Franc makes this wine complex - there's a lot going on. Yeah - it's a wine that I could get greedy with and not want to share. $29.90

So, just face it. Stop by and introduce yourself to the new Faces of Walla Walla - Walla Faces.

Four Wine Questions For: Amy Mumma

Welcome to my sixth interview in my 4WQ4 blog feature. This is the first 4WQ4 for 2010 and if you are not familiar, this is a quarterly article where I ask four Q&A’s to a “celebrity” in the wine industry. However, I have to admit I failed in 2009 and was short three interviews. But hey - this is a new year and I have another chance to meet my goal!

To start 2010 off, I decided to interview a woman - a wine woman - a Washington Wine Woman! (You know how I love those "W's") I was first introduced to Amy Mumma from the movie documentary, Washington State: Get the Dirt on Wine. A few years later I would meet Amy in person - - in fact, I met Amy at my house a few months ago! And of course, I poured her some good stuff - a lovely Merlot from Walla Walla!

Amy Mumma is the coordinator and instructor for the World of Wine Program at Central Washington University at Ellensberg and is internationally recognized for her knowledge of wines. She holds an MBA in Wine from the University of Bordeaux Business School, the Advanced Certificate of Wine and Spirits from the Wine and Spirit Education Trust in London, and a Diploma of Tasting from the Université de Bourgogne in Dijon, France.

A biochemist in protein-chemistry research, Amy's scientific background provided a foundation for her strong knowledge of the science of wine. Her business background includes nine years in international business with experience in sales, manufacturing, distribution, wholesale, retail, import, export and international finance.

Amy was awarded the prestigious title, Professional Wine Woman 2005-2006, the top award of the International Wine Women Awards in Paris, France. She lived and studied in France for several years and continues to enjoy traveling and learning about vineyards and winemaking regions around the world.

W5: At what point in your life did it all come clear for you that the wine industry was what you wanted to be a part of?

AM: I was at the University of Burgundy while doing my undergraduate studies in Foreign Languages and International Affairs and it is there where I earned my Diploma of Wine Studies. It was much more interesting than 18th century French grammar!

I lived with a French family who worked in the wine business. The father of the family worked with negociants and both large and small estates. I was exposed to the world of domestic as well as export sales and was able to participate in many facets of the wine industry. And during my time there I was lucky to be able to travel and visit the major wine regions of Europe

I also studied overseas and received my Advanced Certificate in Wine and Spirits from the Wine and Spirit Education Trust in London. I think it's great to expand your horizons beyond wine to the wider world. I learned a lot about Scotch and other drinks that is very applicable to tasting in the wine business. Another example was a tasting put on by Herradura tequila down in Tequila, Mexico which was very informative. It all works to improve your palate and tasting skills. My MBA comes from the Bordeaux Business School in France and that was certainly and eye-opener. The Bordelais are quite closed when it comes to wine tourism and are steeped in tradition. I was fortunate to visit many of the esteemed growths, view the winemaking process and talk with the owners and feel even though they have a strong hold on the market, they still are attempting to maintain and increase the quality of their wines. There is also a lot of innovation going on in the south of France where old vines are being pulled up and replanted to higher quality varieites.

W5: When you were at the University of Burgundy, was it common for women to be in wine studies?

AM: It was a humbling experience. I was one of just a handful of women in the program and the only one that was not French. Fortunately at the time I was fluent in French, but it was still very difficult. I remember our first blind tasting exam which was a Santenay (Pinot Noir) 1984. The instructor handed the test back to me and said "At least you got the color right mademoiselle".

W5: What's the most interesting development you've seen in the Washington State wine industry over the past five years?

AM: Of course we've seen the rise of many small family wineries, but what I think is exciting is the rise in overall quality for Washington wines. Although, I think we still have a long road ahead on recognition of Washington wines around the world.

W5: How much larger can the Washington State wine industry grow, do you think? Is there a limit somewhere that will inevitable be reached? Have we reached it and how do you feel the State of Washington could expand their recognition around the world

AM: That is a very good question which I am not sure has an easy answer. For one thing, we are limited by water supply for irrigation so that may limit our vineyard plantings. Currently we have enough grapes and are not undersupplied. Can we add more wineries? I am sure we can, but as an industry grows there will be consolidation which we have already seen. In addition those wineries not producing wines up to quality will eventually fade out as consumers chooses higher quality wines.

I think Washington State can expand their reach in a number of ways. The first and foremost is to have consistently high quality. Just one winery can bring down the others, but fortunately, quality has increased dramatically. Then of course there is the inevitable marketing. The wine industry is a 3 legged stool: wine, vineyard and marketing. Forget the marketing and the stool does not stand. It can be expensive to market, so it's important to work smarter rather than spending a lot of money and wasted effort. Be creative, look for a niche, find a target market. You can't be everything to everybody.

If wanting to work out of state, a winery has to take the time to research the market, the consumers, key buyers and distributors. Visits to the marketplace are essential to meet with key players and get a pulse on the industry. It is also crucial to have large players in the industry that can spread the word on Washington. It's expensive to go out of state for many small producers, so it's a good idea to support the bigger wineries in spreading the word.

Many studies have shown that to be successful, it is important to be in the UK market. The UK market has often been a gauge for global success. But it is a fiercely competitive market where retailers are squeezing suppliers. It makes sense to also put effort into new emerging markets such as Asia. Washington State already has trade ties to Asia and wineries should leverage that. Washington wines are considered in the premium price category which is what many Asians buy on as wine is considered a luxury and often a symbol of status. Washington has a long way to go. Relationships take time to develop. We are a young industry and it is important in the world of wine tradition to be patient, smart and look for new opportunities.

Wine Blogging Wednesday #65: "Snow Day" - Tranche Cellars Red

Today is Wine Blogging Wednesday #65 and our hostess, Michelle Lentz also known as "Wine Girl" of My Wine Education has asked wine bloggers everywhere to look out our windows and imagine snow and then imagine what wine we would like to enjoy during a "snow day." In Walla Walla, Washington it is easier to imagine snow, then it is what wine we want to drink. You see, no matter where we are in the valley, we can often get a glimpse of the the snow covering the Blue Mountains and the foothills in the winter months, but in Walla Walla, Washington imagining what wine to drink can be difficult since there are so many great wines!

Last Wednesday, I met with friend-wine lover-winery web designer-extroidinare, Julia Herres of Winery Designs at one of my favorite places to enjoy a glass of wine - The Vineyard Lounge at the Marcus Whitman Hotel. And no, it wasn't snowing. But we sat, I can honestly say, is one of my favorite places to enjoy, with or without the snow, a glass of wine. Especially if you get a table with the comfy chairs or the sofa by the fireplace. The elegant room gives us an outside view, with many windows, of the impressive entrance to downtown Walla Walla.

Decisions. Decisions. Decisions. Julia and I spent about 20 minutes trying to decide what bottle we wanted to order from the large book of Walla Walla and imported wines. Finally, Julia pointed out the Tranche Cellars Red - 2004. Neither one of us had tried it yet - and that bottle would be the star of the evening - - along with the cheese and fruit plate.

Tranche Cellars is an "off-shoot of the Corliss Estates vine." Corliss Estates is owned by Michael Corliss and Lauri Darnielle with Kendall Mix leading the winemaking for both wineries. Inside the bottle of Tranche Cellars Red - 2004, adorning a label reminding one of currency, is a blend of Cabernet Sauvignon, Syrah and Cabernet Franc. When the server handed me the cork, at first glance I couldn't help from noticing the residue of "wine diamonds" on the bottom of the cork. Just that alone, I knew I was in for a treat. And as we swirled the wine, we couldn't help notice the rich sediment in the bottom of our glasses. This was definitely a wine worthy of decanting.

Julia and I decided to take notes on this luscious red blend we were enjoying. As I refer back to our notes, the aroma was smoky with notes of coffee and mocha. The taste was bold and round with notes of blackberry, brown sugar and creme brulee - - with just a hint of licorice. We took our time and enjoyed this wine - like four hours worth! Tranche Cellars Red is just too good of a wine to hurry through and it gave us a good reason to relax from a busy day in a big comfy chair to talk a little gossip and a little wine biz by the warm and cozy fireplace. Tranche Cellars Red is definitely a "snow day" wine.

Natural Wine: How au naturel before we lose the point?

Allow me to have my quarterly rant.

In the last few weeks I have been bombarded with so much information about organic and “natural” wines, "natural yeast" vs. “unnatural yeast” (Ahem – native yeast vs. “cultivated” yeasts. All yeast is natural.) and even “going green.” There is so much discussion on these topics that I am going green - from nausea. How much more natural can we make our wines, apart from our winemakers and cellar rats working in the wineries au naturel? When it comes to alcoholic beverages I have always considered wine as being the most natural, as wine is not distilled. It is not brewed. It is picked "fresh" from the vineyards and immediately transported to the winery to be fermented into wine.

It’s even been suggested that the government steps in again and make wineries add their ingredients, serving size, nutritional and caloric intake to their already congested labels. How romantic the art and craftsmanship of winemaking will become - not! Let alone that someone is going to have to pay those costs to meet the requirements. That "someone" is the consumer.

Hey people – didn’t we learn anything from the sulfite fiasco? The listing of sulfites on wine bottles caused much unnecessary hysteria and unfair blame with very inaccurate and self-diagnosed “allergies.” When studies came out from UC Davis, it was determined sulfites affected 1% of the population in the US. And more than likely, half of the 1% didn’t even drink wine.

In past discussions I have had regarding sulfites, the majority who were against sulfites in their wine didn’t realize there were more sulfites in their dried fruit and in many of their dehydrated backpacking meals, then in a glass of wine. Over and over I have listened to customers in tasting rooms tell me they could only drink white wine because all the sulfites in red wine gave them headaches (ahem - slightly higher sulfite amounts in white). Once I explained to a white wine drinker that sulfites were natural and found in the soil, plants and in fact that the human body produces about 1000 mg/day, which would be 100 times more than in a single glass of wine. They responded very seriously with, "Well, that explains why I am allergic to myself."

See me rolling my eyes? Since the FTC, FDA and ATB likes disclosures and labels, here's mine:

I am not a HATER against wholesome, natural foods and wine! I am a label reader. I drive across town to buy “organic” meats and free-range eggs. Buying local and seasonal foods are a priority for me. I was raised on "organic" meats and vegetables before we knew of this trendy term, "organic." Hey, I even did my time as a vegan in my glory days. In the 80's I stopped buying canned tuna because of commercial fishing practices netting dolphins along with the tuna - - and I haven't bought a can of tuna since.

I am proud to say our local wine community has a voluntary group of winemakers and growers who have formed VINEA - Winegrower's Sustainable Trust and have embraced environmentally-friendly and socially responsible viticultural practices. And laugh at me or not, I think one of our local winemakers may be onto something with his witchy wine practices by the taste of his esquisite wines. But what would the future hold for him? Will he have to list the ingredients of the compost mixture he used to fill the cow horn he buried in his vineyards?

It gets even crazier when you consider while we pontificate and demand "natural" wines, we will overlook that some of our finest wine crystal glasses we drink our "natural" wines out of are made with over 24% lead.

This is what I am a HATER of: misinformation, unnecessary hysteria and extreme measures. I also fear that with all of the trendy movement towards "natural, organic and green" we will move it right into a moral and class issue. It doesn't mean that families with many mouths to feed on a limited income doesn't care any less about their children if they have to stretch their food dollars by purchasing a 99 cent bag of carrots and a box of Quaker oats instead of a $3 bag of organic carrots and a handwoven hemp bag full of oats hand plucked by barefoot virgins. At this point, I would just like to see more families return to the kitchen and the dining table instead of tossing a sack of Mac-Shac at the kid in the back seat.

So how far shall we, as consumers, push it? How about if we start demanding that all independent restaurants and cafes list all ingredients and nutritional information on their menu's or slap a label on the table when we are served our entrees? Talk about putting a damper on a special or impromptu evening under candle light. Oh yeah, is the candle burning made from soy or paraffin hydrocarbon (aka wax kerosene)? And who will pick up these added costs? Shall we push further and force the Colonel to list his secret 11 herbs and spices on the KFC bucket? And will we insist his spices are Fair Trade Certified and the herbs are organic wild and not hothouse?

Shall the winemaker have to expose his skill and methods with each unique vintage and be reduced to tweaking a formula and even risking his vintage and harvest to comply with government labeling and "natural" standards?

And here's the irony of getting oneself in a dither about "natural" wines and being an alarmist when it comes to sulfites and what type of yeast were used produce a bottle of wine: How many people have died due to addictions and liver disease that have been the direct cause due to sulfites? How many people have died after they wrapped their car around a telephone pole due to drinking 350 ppm of sulfites (parts per million with 350 ppm being the maximum legal limit) in their wine? How many fatal car accidents have been the direct cause of cultured yeast? I can hear it now - the coroner stating, "If they would have drank wine fermented with native yeast instead of cultured yeast they might have walked away from the fiery wreck."

The alcohol is going to get you before the sulfites, calcium carbonate, asorbic acids and cultured yeasts ever will. To sum it up:

"All things in moderation, including moderation." — Mark Twain.

SYZYGY Walla Walla Syrah - 2006

As the winery says:
When earth, moon and sun align - it’s syzygy
When earth, vine and sun align - it’s SYZYGY!
　
One might think with the self-named title of Wild Walla Walla Wine Woman that I kick up my heels every night drinking wine and hanging by downtown lamp posts - - au contraire. Believe it or not, I slip quietly into wine bars and restaurants, don’t make a fuss and usually home by 8:00 pm.

The Vineyard Lounge at the Marcus Whitman Hotel is one of my favorite places to haunt in Walla Walla. I have a favorite table, which I am not going to tell you which one it is. When I visit the lounge, I play a little game in my head regarding which wine I will order, so I look for a "sign." When I check the wine list and there are so many tempting Walla Walla wines to sample, I need a little help. So, I look for a "sign"...

The other night, I walked into the Vineyard Lounge and sitting in there was Zach Brettler, winemaker and owner of SYZYGY Winery. Could this be a sign? Sure enough. I opened up the wine list and there it was - my sign! The first "rouge" wine on the list that jumped out at me was SYZYGY’s Walla Walla Valley Syrah - 2006! I had to have a glass.

Okay, so I am not one of those bloggers who give scores and QPR’s. If I say a wine was yummy, then trust me, it is yummy! But if you are familiar with the vineyards in the area, how can it not be "yummy" considering the fruit for this 100% Syrah came from Seven Hills, Morrison Lane and Les Collines vineyards? The nose came through with berries and a hint of vanilla and smoke. The flavor - - a lush mouthful of ripe blueberries and a gentle finish of spice. The tannins weren’t in your face, but just enough to remind you they were there. Defintely you could lay it down for awhile, but why? Enjoy it. It's a classic Syrah showing all of the components of a Syrah that I look for and immensely enjoy.

Again, I am not into points and scores, but when I did some further research about the SYZYGY Syrah, I discovered that the Wine Spectator also liked it and gave the Syrah 93 points.
Cheers!

Send a Wine Blogger to Walla Walla!

Yup, for only one week skip that morning "iced latte grande with 2/3 half-caf free trade, 2 1/2 pumps of sugar-free cinnamon dolce, 2 1/2 pumps of sugar-free vanilla, 1 pump sugar-free gingerbread, half 2% milk, half nonfat, a splash of soy, 2 raw sugar packets, 3 Splenda packets and 3 honey packets (shaken not stirred in the hot espresso first) light with ice and whip, heavy on the chocolate sprinkles, light nutmeg sprinkles, and don't forget the twist and two olives."

Just think - with all the money you’re spending on fluff, flavoring, whip and grounds, you could help send a wine blogger to Walla Walla! Now, I bet you're thinking, "Why would I want to send a wine blogger to Walla Walla?" Here's why - so they can share with their many readers all about the growing wine industry and the many distinct wine appellations in Washington State, as well as Walla Walla’s own fabulous wines, food, agriculture, and historical downtown. Th-Th-That’s why!

The Wine Bloggers Conference Scholarship Fund was designed to sponsor selected recipients in attending the Third Annual North American Wine Bloggers Conference in Walla Walla, Washington held at the Marcus Whitman Hotel, June 25-27, 2010.

Funds for the Wine Bloggers Conference Scholarship Fund are generated by donations from wineries, PR and marketing agencies, wine industry members, and individual wine lovers. Through a committee, applicants are asked to describe their blog, their financial needs pertaining to the Wine Bloggers Conference, and why they are deserving of a sponsorship. Funds are awarded based on the committee selection process, and monies are pooled. No one donation will be given to a specific individual, which provides more wine bloggers to attend the conference. It is important to know that the committee members, who will determine the scholarship recipients, have paid all their own individual fees to attend the conference.

Now, what’s that reason again to send a wine blogger to Walla Walla? First of all, the majority of independent wine bloggers write for free - for the love of the grape. In the mean time, the wine industry's traditional media is evolving and traditional print is being replaced with social media and blogging. And if you don’t believe it, ask the traditional print media why they have suddenly hopped on the Facebook, Twitter, and the blogging bandwagon. And here you thought Facebook et al and blogging was just for techy, love starved, angst ridden teen-agers.

The Third Annual North American Wine Bloggers Conference offers an extraordinary opportunity for wine bloggers, wineries and wine and media related industries to learn more about this exciting industry, from soil to bottle, and most of all, gain further understanding of each other's needs. Wine lovers, wineries and companies that donate to the scholarship fund will be spotlighted on the Wine Bloggers Scholarship Fund website, and every effort will be made to encourage the winning scholarship recipients to blog about you as well.

And when this is all said and done, who will benefit most of all? It is the wine consumer who will benefit as they seek up-to-date information online about what wines to purchase and overall information about the growing world wide wine industry.

Many thanks to Thea Dwelle of the Wine Bloggers Scholarship Fund and her committee. Tell them I sent you.

2010: Walla Walla Wines & The Blogger

Fellow Scotsman and Poet, Bobby Burns said it best:

Shid ald akwentans bee firgot,

an nivir brocht ti mynd?
Shid ald akwentans bee firgot,
an ald lang syn?

Huh?

First of all, let me tell you about the Who, What, Where and When of this blog. Oh yeah, even as we are surrounded with the best of technology, when I get introduced as “the blogger” I still get looks as if I am standing naked with three heads on my shoulder. And of course, it is the heads of: Marilyn Monroe, Marilyn Manson and Charles Manson. Then I am often asked, “What is a blogger?”

Well, if you are really curious what a blogger is, show up at the Marcus Whitman Hotel during the weekend of June 25, 2010 and you will see over 250+ of us from all over the United States and other parts of the world! Yeah, it took a lot of sweet-talking, escalating tears and tantrums, and threats of Voodoo induced cork tainted wine, but the Third Annual North American Wine Bloggers Conference has been taken out of Napa/Sonoma and placed in Walla Walla!

As I look back at this blog, I realize that 2010 will also mark the 5th Anniversary of “Through The Walla Walla Grape Vine.” Who knew when I first started my little online journal, I would still be here. I am now one of those “old-timers” who can actually say, “I remember when I was one of the first 300 wine bloggers many years, ago.” And yes, the world of wine blogging has grown. It has grown so much that we, without really trying, made traditional wine writers a little nervous and made them rethink wine journalism. The wise journalists took on the attitude of, “If we can’t beat 'em, join 'em," while others chose to express “sour grapes” by calling us names. Oh and we were called names by the best of the professionals, too. We were called “Blobbers” and my all time favorite name, which I still can’t help from giggling when I hear it, “bitter, carping gadflies.” Ahhh yes. Good times.

How often can my readers expect to hear from me? No less than four times a month, but hopefully more - - and when I am really on a roll, sometimes twice a week! Who and what do I blog about? Walla Walla and her wines - - and often, it is my view on the subject and not a reprint of the news.

Recently, the subject of how I review wines was brought up. Nope, I am not a fan of using points and QPR numbers (Quality per Ratio). I feel numbers are limiting. How do you sum up a wine to one number and especially if the wine has been given the deathly number of all - - 89! And wonder if I gave a wine a high number and a fellow blogger gave it a low number (or vice-versa). With that kind of confusion, you might decide not to even taste the wine.

What I hope to bring to my readers is the best features of the wine and most of all, the experience behind the wine. My palate is different than yours and of course, wines are subjective. So, my feelings are if I at least share the experience with you, no matter if the wine I discussed was difficult to find or unobtainable, you will still try another varietal and vintage from that winery. Or even at best - - any wine produced in the Walla Walla Valley.

I have been asked, "How come you haven't blogged about ABC or XYZ Cellars, yet?" My standard answer is this: "There are so many wineries and wines in Walla Walla and there is only one of me."

To all of the wineries in Walla Walla County: I love you all!

I wish I could write and blog all day long, but unfortunately it doesn't pay the bills. I work a full-time 8:30 - 5:00 office job during the day and I blog and do freelance wine writing in the evenings and weekends. Which means, my weekends are full just trying to catch-up with - - well - - "life."

Sometimes I need a little help and the best motivation is for a winery to invite me to a tasting. Also, if you have an experience or news going on at your winery, let me know (unfortunately, it is difficult for me to always post weekly events as I don't keep a calendar on the blog). So really - shoot me an email. I would love to talk with you about your wines.

For auld lang syne, my dear,
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.

C~

Walla Walla Holiday Barrel Tasting - 2009

The Saturday morning of Holiday Barrel Tasting, I was reminded of many Holiday Barrel Tastings of years past and just like years before, this morning was no different. The air was crisp and there were highlights of frost on the trees and sidewalks. I laughed to myself as the frost reminded me of visiting with wine tourists from California who were considering a move to Walla Walla and asking me if this kind of weather happened often and if it was difficult to drive in.

I headed towards Cottonwood Road to visit Reynvaan Family Vineyards. I thought I would never get there! It’s quite a drive. However, not only is it a beautiful drive this time of year, with a view of the snow covered foothills, but it’s a worthy drive to taste the Syrah futures of 2008.

As soon as I walked into the winery, I was greeted warmly by Gale and Michael Reynvaan and their son, Matt. I knew the wines had to be very special as Christophe Baron, of the renowned Cayuse Vineyards, has been the Reynvaan's viticulture and wine consultant. I tasted "The Contender" Syrah - a classic and elegant wine with hints of violets, berries and cocoa. "In the Rocks" Syrah was a mouth full of blueberries and had been co-fermented with Viognier and Marsanne. And then was "The Unnamed" Syrah - - because at this time it is - - well - - unnamed! The "Unnamed" again was a classic, but a softer wine with hints of rose petals and bramble berries. It also was co-fermented with Viognier. And besides, the "un-named" wine? Who cares that it doesn't have a name? It can stand on its own and Reynvaan is a winery to definitely keep an eye and ear open for.

My morning was getting away from me as I had a lunch date with a good friend/mentor/editor to gossip, catch-up and chat business with. But I still had time for one more stop before I headed back to town, even though I spent a lot of time visiting with the Reynvaan family. Next stop was Trust Cellars to visit with Steve and Lori Brooks. As always, I was greeted with a warm and friendly smile by Lori Brooks. Steve had selected a very special barrel of Cabernet Sauvignon from the cellar to taste from. The inside and outside of the winery was decorated with festive greenery and a Christmas tree decorated with Trust Cellar label ornaments.

Too bad I was saving myself for lunch, but other visitors were going to be in for a treat with the beautiful selection of imported cheeses the Brooks were serving with their "trust"-worthy Syrahs, Cabernet Sauvignon and Riesling.

Once I arrived at T. Maccarones at noon, It was difficult to leave after I got all cozy and warm nursing their fabulous Bloody Mary’s made with Absolut vodka chocked full of "salad" and pickled goodies - -and let's not forget about the grilled shrimp hanging off of the glass just ready to jump into the spicy red liquid. And last but not least, my brunch of rich potatoes gratan prepared with Fontina cheese and fried panchetta with poached eggs on top. Finally, and feeling content, I got my "move on" and moved on down the street.

"On down the street" was in the direction of Merchants LTD, the town's long-standing and original deli. Margo and Gary Kagels, of Plumb Cellars were the featured winery for the day, pouring their new wines. Gary already knew the "Damn Straight" red blend was one of my favorite damn straight wines. I'm telling ya, if I could bore you with a QPR (quality per price ratio) my personal tastebuds would tell you this is a $40 wine selling for $26. But I won't bore you with QPR as FWIW, IME and IMHO I just like to KISS, because YMMV, KWIM? The wine just tastes DSTR8! ROTFLMAO XOXOXO!

Also available for tasting was Plumb Cellar's Merlot from the Birch Creek Vineyards. It was indeed a Merlot that showed off the earthy rich soil of Walla Walla. I am looking forward to seeing many future releases from Plumb Cellars.

This was also the first weekend for Locati Cellars to be in their new tasting room at the Depot and my timing was perfect as I got to visit with Mike and Penne Locati and son, Heath Snider. Once again, I tasted their Pinot Grigio and was reminded of the fresh flavors of honeydew melon with a sprinkle of lemon. A few weeks before Barrel Tasting, Penne called and said she was anxious for me to try their Orange Muscat that was fermented dry. I certainly was curious. There were undertones of almost sherry-like qualities and the orange was still dominant. It was a complex wine, but a wine I can see that would pair very well with seafood.

The Locati Cellars Columbia Valley and Walla Walla (Pepperbridge) Sangiovese's were definitely "swoon worthy." The Sangiovese from Candy Mountain Vineyard from Kennewick was very "slurp-able!" "Slurpable," you ask? Meaning = it goes down too easy, much like the vineyard's name - candy. The Walla Walla Sangiovese was a bit more complex showing more herbal and soil qualities. And the Barbera - - like crushed fresh berries and a finish as smooth and buttery like caramel. Wines to watch out for! I am very excited about these wines.

My day was coming to an end, but since I was on the highway headed home, I stopped at Lowden Hills Winery to visit with friends, Sonja and Jim Henderson and their little guard dog, LuLu. The tasting room was steady with customers and Sonja was busy re-filling a table with an assortment of cheeses, Norwegian treats and chocolate desserts. The "See You There" Syrah, with the beautiful label of Sonja's mother Susanne, was meant for "Inger's Kahlua brownies" and the rich chocolate torte that people were crowding around. What a perfect pairing to end such a perfect day - chocolate and Syrah.

And once again, another Holiday Barrel Tasting weekend behind me and as I checked my list, once again, I didn't make every winery on the list! "So many wineries - so little time." Fiddle-dee-dee, Scarlet.

Tru Cellars: The Daring and Surreal Wine Experience.

No matter what you are selling, you have to standout to stimulate growth and engage your consumers. I would have to say that Chad Diltz of Tru Cellars seems to have no problem standing out from the norm. In fact, even the wines he produces stands out, especially in Walla Walla since they are the first and only sparkling wine at this time.

Enjoy Tru Cellars: America's New Legacy "movie trailer" (Pipe in the voice of Don LaFontaine, the voiceover guy famous for recording more than 5,000 film trailers and hundreds of thousands of television advertisements.) "In a world …"

"Critics acclaim daring and surreal wine experience (sound applause)."

Tru Cellars: America's New Legacy TRAILER by 4th Avenue Media from 4th Avenue Media on Vimeo.

Deck the Walls with Walla Walla! Holiday Barrel Tasting

It's that time of year when over 50 wineries in the Walla Walla Valley will open their doors this weekend to introduce their new vintages and give a sneak-peak of the beautiful nectar that is resting in the barrels. Of all of the wine events in Walla Walla, the Holiday Barrel Tasting is my favorite. The crowds are a bit smaller, it's a more of an intimate feeling, and all of the wineries are beautifully decked out with the holiday spirit.

So, what can I say about how to survive another wine tasting event? Not much more than I have always said. It's really quite easy, you know. Just eat well, hydrate-hydrate-hydrate and remember to apply everything you learned in kindergarten and you will do just fine:

• Share everything.


• Play fair.


• Don't hit people.


• Put things back where you found them.


• Clean up your own mess.


• Don't take things that aren't yours.


• Say you're sorry when you hurt somebody.


• Wash your hands before you eat.


• Flush.


• Cheese and wine are good for you.


• Live a balanced life - learn some and think some and draw and paint and sing and dance and play and work every day some.


• Take a nap every afternoon.


• When you go out in the Walla Walla Valley, watch out for traffic, hold hands and stick together.
  

For a list of participating wineries, times, and events check out Walla Walla Wine Alliance. Cheers!

Winetails: Once Upon A Time...

When I first heard the term, "Winetails," I was intrigued. As a fan of Hans Christian Anderson I had visuals of grown-ups all snuggly with their blankies and glasses of wine listening to stories about the handsome French bottle of Château Pétrus on his white steed saving his princess from the mean old $7.99 box of White Zinfandel. Then I read a wine blog talking about making a winetail out of an expensive bottle of Walla Walla wine and I thought to myself, "Are you freakin' effing nuts?"

Okay, so I am slowly changing my mind, but I still think you are freakin' effing nuts if you make a winetail out of an expensive bottle of wine. And the point of using a $30 bottle of wine for a winetail is to make the wine taste better? Huh?

However, I have trusted Denise Slattery of Trio Vintners to talk me down from my soapbox as she tells me how yummy winetails can be - - and I am thinking with the holiday season here, what a perfect time to start "mixin' and shakin'!"

Here is a winetail that Denise recommends and she uses Trio Vintners 2007 Riot (note the clever anagram for "riot"). Riot is a red blend of 53% Sangiovese, 36% Syrah, and 12% Mourvedre at a great price of $18! Denise uses their red blend instead of the suggested Italian Chianti (Sangiovese) for this pretty red and festive winetail known as the Santa Barbara.

Santa Barbara: Ice cubes, 1 oz fresh lemon juice, 1 oz Simple Syrup (see recipe below), 2 oz Triple Sec, 3 oz Trio Vintners 2007 Riot, and 2 lemon twists for garnish.

Fill a cocktail shaker halfway full with ice cubes. Add everything but the lemon twists, but add them later with a bit of smooth style. Shake well (Again, keep up being stylin' with your shakin' and your shimmy, but remember you are not Shakira or Lady Ga-Ga). Strain the mixture into two cocktail glasses. Twist the lemon slice over each glass and let it slide in without a second glance. Serve immediately.

Simple Syrup - 2 1/2 cups water and 3 cups of sugar. Combine water and sugar in a medium-size sauce pan. Bring to boil over med-high heat, stirring occasionaly. Lower the heat a bit, keeping the mixture at a low boil for five minutes. Turn off the heat and let syrup completely cool. Store in airtight container in refrigerator. Makes 41/2 cups.

The recipe is from the book Wine Cocktails by A.J. Rathbun and you can purchase the book from Trio Vintners. It is a collection of 50 "stylish sippers" that can be made with red, white and rosés. Be sure to check out the quote on the inside of the book cover -

"It's a joy to have this cocktail connoisseur come over to our side to play. Wine lovers everywhere will enjoy mixing up a party with A.J.'s guidance." - Steve Michener, Winemaker, Trio Vintners.

And they all lived happily ever after.

Have a wonderful Thanksgiving!

C~

TЯU Cellars: It Sparkles!

On one of the glorious warm Autumn days last month, Robin (friend and mentor) and I went downtown Walla Walla to take in the sites, snap photos, check out a few tasting rooms and relax with lunch and a glass of wine.

There is no way to escape the turquoise-colored accented building on Main Street and it also has a way of drawing you inside. If you were dropping by Tru Cellars to pick up a bottle of wine for a dinner party, this tasting room has more than wine. Before you left you could also find a fashionable dress or purse for the evening.

Once Robin and I made our way through the first room of the building, "ooohing and aahing" over the pretty "threads" and glittery purses, a few steps down into a light and open room was owner, Chad Diltz waiting to pour us glasses of his wine. We tasted a Viognier with floral and fruity notes that suggested a sweet wine, but was predominantly dry. We also tasted a very spicy Gewürztraminer. It was full bodied and a very complex white wine. But as they say, the "piece de resistance" was the sparkling star of the show - - the Blanc de Blanc - 2007.

Tru Cellars is the first "sparkling" winery in Walla Walla and to remain "tru" to French tradition, méthode champenoise is used. With this method, the bubbles are produced by a secondary fermentation in each individual bottle instead of produced in bulk tanks. Also traditional is the 205 liter size barrels from Tonnellerie De Champagne Ardenne, a small cooperage in Reims, France. Tonnellerie De Champagne Ardenne is also the only cooperage in all of the Champagne region and now aging sparkling wines from Tru Cellars, as well.

I thought the Blanc de Blanc was a lively and fresh tasting sparkler. It showed crisp apple notes without the yeast masking the fruit and the well balanced acids, which I often find yeast does in some sparkling wines. Chad says the wine can be aged or of course, enjoyed now. It's a fun wine that can be the star of an elegant evening or to kick back with and pair it with bowl of buttery popcorn.

Chad Diltz definitely has a bubbly personality, very much like the wine he produces and Tru Cellars is a winery to keep an eye on.

Plumb Cellars: It's Damn Straight Wine!

I mean - - come on! What else would you name a winery where the majority of the co-founder's are in the construction business and interior design and decorating business? Plumb Cellars, of course!

Plumb Cellars was created by a Walla Walla group of friends who love their wine: Margo and Gary Kagels, Edie and Dale Johnson, Crandall Kyle, Chip Madsen, Taylor Sokolowsky, and Meagan & Judah Anderson-Pira.

In 2006, Meagan Anderson-Pira, along with the rest of the wine-team, created their first vintage of their flagship red blend, "Damn Straight." If you are wondering about Meagan, let me tell you, she comes from good winemaking genes. Dr. Miles Anderson, co-owner of Walla Walla Vintners and founder of the Institute of Viticulture and Enology at WWCC, is her father.

This is a serious winery, as they have even planted their own vineyard. I understand that one of their co-founders was adamant that all of the rows were "damn straight" and all the vineyard stakes were - - well - -plumb! Obviously, the adamant co-founder was one of the construction dudes.

At this time, Plumb Cellars has released a Merlot from Birch Creek Vineyards, a Cabernet, and of course their flagship red blend, Damn Straight - 2006.

I opened a bottle of the "Damn Straight" Wednesday evening. It's a blend of 40% Merlot, 30% Cabernet Sauvignon and 30% Cabernet Franc. As a big fan of Cabernet Franc, I could detect it right up front - that herbaceous quality that I enjoy and look forward to. At my first glass, the wine seemed complex and either my palate may have had an off night or the wine needed to breathe more, but I couldn't quite define what this wine was about - - until the second night I revisited it.

WOW! Last night I defined it! It was very robust, lively and so much flavor came through. There were flavor notes of dark cherry, mocha, brown sugar and a bit of the ol' cigar box. And the notes that I love about Cabernet Franc still shined through. I thoroughly enjoyed this wine and winced later at the empty glass and empty bottle. For a wine that is marketed as a red table blend at $26, I would recommend to give it respect like it's a $36 wine. Take the time to decant the wine and give it some air. Also, pair this wine up with food. There is no doubt it is going to stand up and pair well with really rich and hearty appetizers and entrees.

Yup, there's no doubt about it - - Plumb Cellars Damn Straight Red Blend - 2006, is a damn fine straight wine!

Walla Walla Fall Release Highlights

Lately my motto has been, "So many Walla Walla wineries and so little time - - and only one of me." And with the best intentions, I still didn't make it to all of the wineries on my list.

When I go wine tasting I like having another wine-geek with me to bounce off tasting notes and talk about the politics of wine and styles of winemaking. Jason Baggett, second-year student at the Walla Walla Institute for Enology and Viticulture and assistant at Mannina Cellars ventured out with me on the Saturday morning of Fall Release 09.

Our first stop was at Castillo de Feliciana Castillo Vineyard and Winery. We wanted to check out the beautiful new facility and of course taste the wines of Ryan Raber, former

winemaker at Tertulia Cellars. Our timing was perfect as Ryan poured our wines! We were impressed by the Tempranillo and
the "Miercoles" - the "Wednesday Wine" (Miercoles is Spanish for Wednesday). Miercoles is a very tasty everyday blend of 60% Cabernet Sauuvignon and 40% Syrah. And the price is great at $19.00. The facility is gorgeous and the view - - spectacular!

The next stop was three wineries in one! I wanted to stop by Gramercy Cellars and say hello to Greg and Pam Harrington under their "Big Top Circus Tent." We tasted through their beautiful wines that recently received high 90+ points from Dr. Jay Miller of Robert Parker's Wine Advocate. Oh yes, these points were very well deserved! The Gramercy Inigo Montoya Tempranillo was swoon-worthy as well as the 2006 Cabernet Sauvignon. I immediately picked up an herbal quality in the Cab that I really enjoyed. The wine was very viscous and rich. And of course, the real star of the show was the Gramercy John Lewis Syrah that received 96 points. I liked the way Jason described the wine - - "A Monster!"

We walked over to Waters Winery. A beautiful facility and certainly their share of beautifully made wines, too. The "Interlude," a Bordeaux-style blend made my palate happy as well as the Waters Cabernet Sauvignon - 2006 really stood out for me. It was a well balanced wine, yet complex with rich black fruit and cigar box notes. We met with Christa Hilt, Marketing Director who was a delightful hostess and invited Jason and I to their very stunning VIP room where we also met with Jamie Brown, winemaker for Waters. In the VIP room held one very special wine - 21 Grams.

21 Grams is a collaboration between Waters Winery and Gramercy Cellars. It is a blend of Cabernet Sauvignon from world-class vineyards in Washington State and only 100 cases are made. It was aromatic, silky and very elegant. Jason and I both noted how easy it was on the palate - just like velvet.

On we went into Oregon border to visit the winery of Otis Kenyon. We chose not to go to their downtown Walla Walla tasting room and to visit their winery instead as it is rare when it is open to the public. They also had a "Big Top Circus Tent" set up. Thank goodness as it was getting windy by then. The Otis Kenyon "Matchless" Red is a very tasty "Tuesday" wine (actually any day!) produced with fruit sourced from Walla Walla. The Carmenere - 2007 didn't have any green vegetal notes in it that you often find in Carmenere. Instead it showed a lot of pink and black peppercorns. If you love Carmenere like I do, then the Otis Kenyon Carmenere is the one!

Robison Ranch Cellars partners, Brad Riordan and Jim Robison really know how to throw a party and indeed what a fine party it was at the ranch with wine, food and even door prizes! Brad is in charge of the wine and Jim is in charge of the food - and what a spread Jim produced. Smoked salmon, smoked pork tenderloin, proscuitto and selection of imported cheeses to name a few of the delicious noshes. It was a feast - and the wine from the Walla Walla Valley vineyards was indeed fit for a feast. The Robison Ranch Cellars Rosé - 2008 is a blend of Walla Walla grown Syrah, Sangiovese, Merlot and Viognier and it paired quite perfect with the smoked salmon, and other smoked meats that Jim Robison prepared (a reminder of how well the wine will pair with the Thanksgiving turkey). I really thought the Merlot was a shining star - it reminded me of a blackberry pie with a brown sugar finish and my how it lingered. Oh, and guess who won a door prize? A great ending to a great day of tasting wines and meeting up with friends at the various wineries.

After being a responsible wine taster and spitting all of the delicious wine all day, I went home, settled in for the evening, put my purple fuzzy slippers on and poured myself a glass of wine.

Fall Release Weekend in Walla Walla!

It’s time for Fall Release in Walla Walla and what does this mean? Well, the truth of the matter is every first weekend in November, Christophe Baron of Cayuse Vineyards opens his doors to all of his fans who are on “the list” to pick up their “futures.” It also means it's a great time for the other wineries to show and shine! And what does this mean for the rest of us who are on the main Cayuse waiting list or on the chain of waiting lists to get on the waiting lists? (Hmmmph, I lost my place on the list in the “divorce” – phhhhtttt!) It means there are plenty of other great wines to taste in the Walla Walla Valley! So buck up and wipe those tears. Not all is lost. Here’s a few surprises some of the wineries have in store just for you!

Basel Cellars will be featuring local photography, book signing by Steve Roberts, Wine Trails of Washington and bratwurst on the grill. Bergevin Lane will release “Heart and Soul” Pinot Noir – 2007. Now that’s a grape we don’t see too often in Walla Walla. Canoe Ridge Vineyards will be celebrating their 20th Anniversary with vintage wine pours and appetizers. It’s a grand opening for new winery Castilo de Feliciana. Enjoy regional Spanish food and Flamenco guitar. Dumas Station Wines from Dayton will be poured at Merchants Deli featuring selected breads and cheeses. Gramercy Cellars will be serving their recently well a-“pointed” wines under the big top circus tent in the vineyard. The Wine Advocate gave Gramercy some love with 96, 94 and 93 point wine ratings! Selected barrel tasting and appetizers at the school house that Wine & Spirits magazine named L'Ecole No. 41 "Winery of the Year" for the 8th consecutive year! WOW!

It’s a rare opportunity when Long Shadows Vintners opens their doors – don’t miss it! They will be pouring their new releases along with scrumptious appetizers (as always). Sonja and Jim always have good food at Lowden Hills Winery along with some great sales! Northstar Winery will be pouring new releases paired with an assortment of cheeses. Check out their spectacular view of the Blue Mountains. Otis Kenyon Winery will be available at their downtown tasting room and out at the winery. Ask them to share their fascinating story about their label. Check out the bronze exhibit at Rulo Winery and taste their fabulous and affordable Syrahs! Rich at Saviah Cellars is releasing a Petit Verdot! Yum! That wine will go fast! Live music all the time at Sapolil Cellars – check it out! There is an art exhibit at Seven Hills Winery and Vicky McClellan told me she's digging through her library wines to share. Don’t miss that one! Enjoy local cheeses from Monteillet Fromagerie at Skylite Cellars Winery on the highway. Stella Fino will feature their new releases and beautiful chocolate from Petits Noirs chocolatiers.

It’s the 10th Anniversary at Three Rivers Winery and what a party! Featuring music, appetizers, food demos and VIETRI handcrafted Italian home décor is making an appearance. Trio Vintners at the incubators is opening their Willow Annex art gallery featuring smoke prints by Frank Janzen. If you are downtown, tickle your nose with a glass of bubbles from Tru Cellars. The sparkling Blanc de Blanc is a treat! Then walk across the street and start your weekend on Friday at Walla Walla Wine Works and listen to the tunes of Paul Gregutt (famed wine writer and author) and Pete Crawford (“Where’s Mary?”). Small plates of deliciousness are available for purchase. Drop by Woodward Canyon and check out their new “Reserve House.” Chef Charles Caulder and Chef Jay Entrikin will offer special bites to pair with current releases.

Now if this isn’t enough to keep you busy I don’t know what will! For a list of other participating wineries, releases, and special dinners check out the Walla Walla Wine News Fall Release Guide. For a map and directions there are brochures available at most of the wineries or go online to Walla Walla Wine Alliance.

Need a guide on how to act savvy and cool at the wineries? Check out the Walla Walla Wine News Fall Release Survival Guide written by Yours Truly. The guide will assist you in making the most of your weekend. And let me add some new pointers such as all of the basic things we learned in kindergarten: When you go out in the world, watch out for traffic, hold hands and stick together; Share everything; Play fair; Don't hit people; Put things back where you found them; Clean up your own mess; Don't take things that aren't yours; Say you're sorry when you hurt somebody; Wash your hands before you eat; Flush; Warm cookies and cold milk are good for you or in this case - -

Wine and cheese are good for you! Enjoy!

Game On! 8-Bit Vintners

When it comes to gaming I plead ignorance, but I wasn’t always. In the early 80’s I polished my skills on Ms. Pacman. I was in a situation of "if you can’t beat ‘em, join ‘em." At the time, my young step-son and his friends were very much into arcades and when we took the kids out for pizza after a football game, they became glued to the video games.

Mike James, self-proclaimed gaming geek and owner/winemaker of 8-Bit Vintners realized while gamers were busy slaying dragons and saving princesses, these heroes with square box weapons needed their own wine. I could hardly wait to try 8-Bit Vintners “Player 1” when I first heard it was to be bottled in July.

“Player 1” is a red blend of 50% Syrah, 30% Tempranillo, 10% Cab Sauv, and 5% of Carmenere and 5% Malbec produced with fruit from the Columbia and Walla Walla Valleys. Mike chose to use screw caps instead of corks and it wasn’t a statement against corks either. His intentions for the wine was easy access and to be enjoyed NOW! Like who needs to screw with a cork when you are busy playing with your joy stick?

A few days ago, I heard my doorbell ring just as I opened my first bottle of 8-Bit Vintners. It was a good friend stopping by and he must have heard the snap and release of the bottle cap. It was a fun surprise and a great reason for an impromptu plate of water crackers, crisp apple slices and a wheel of smoked gouda. We found the blend to be an “easy sipper.” Right up front it showed the fruitiness of the syrah with just a hint of spice at the end. The tannins were well balanced and the acids didn’t clash with the tartness of the apples. Yeah, and the price is right. At $18 a bottle it’s a wine you could enjoy every day or share with friends for a special event. Rumor is there may be a white blend named “Player 2.”

I think Mike James has accomplished his goal. Game on!

Which Walla Walla Washington Wine for the Wicked Witches?

I love scary stories, don’t you? Hold onto your seats because this is the scariest Halloween story you will ever hear.

Once upon a time in a little town called Walla Walla there were a coven of four witches by the names of Grand Cru-ella, Claretta, Uvaggio, and Mog. All Hallows Eve was just around the corner, so they decided to plan a soiree to celebrate. Of course, if you are a witch you don’t need to hire a caterer or a sommelier to handle such a grand party, because all you have to do is wrinkle your nose or cast a spell and voila - dinner and wine is served! But their wine spells still needed some guidance. As the coven gathered drinking River of Skulls - 2007, from Twisted Oak Winery out of their tea cups (so their neighbors wouldn't see them drinking a California wine), Grand Cru-ella, the head witch lead the discussion on which Walla Walla wine would pair with what wicked witchy entree.

“Now Sisters, here is the menu with the six courses that Sister Claretta chose for our All Hallows Eve Soiree. I will read each course aloud and together we will cast a spell for the magic sommelier to choose the appropriate wine” said Grand Cru-ella. "And note, there will be no white or pink wines. The only wines to be served will be the color of blood red."

Claretta, was a sophisticated witch from England. She had wine and dined with the finest royalty for centuries, while Uvaggio was still locked into the 80's and only drank California Chardonnay. And then there was poor little Mog. She was just a silly little witch who typically during these food and wine pairing discussions would talk about any "material other than grapes."

"We will start our evening with an amuse-bouche of clown's tongue on a skewer. We thought the clown wasn't very funny, but perhaps he will amuse us now." said Grand Cru-ella. "Now Witches, which wicked Walla Walla Washington wine?"

And together the little coven sang their spell, "Ooo eee, ooo ah ah ting tang Walla Walla, bing bang!"

"POOF!" Sleight of Hand Cellars The Spellbinder - 2007 appeared! An aromatic blend of Cabernet Sauvignon, Merlot, and Sangiovese.

"Next on our menu is a light offering of fresh flesh of sea beast on wafers with an O- blood drizzle," Grand Cru-ella said.

And together the little coven sang their spell, "Ooo eee, ooo ah ah ting tang Walla Walla, bing bang!"

"POOF!" Thirsty Pagans Communion Red - 2005 appeared! A great every day sipping wine that is produced with a screw cap.

"For our third course, it will be a little heavier. Broiled Hansel and Gretel in a mole gingerbread sauce. Now mind you, not a chocolate mole' sauce, but a sauce actually made from moles," Grand Cru-ella pointed out with her gnarled finger.

And once again, the little coven sang their spell, "Ooo eee, ooo ah ah ting tang Walla Walla, bing bang!"

"POOF!" L'Ecole No#41 Recess Red - 2007 appeared! An affordable and tasty red blend from an award winning winery. Claretta was particularly happy with that choice as the winery was once an old school house filled with tender young children. She so enjoyed pâté de pupils on pumpernickel.

"Sisters, our fourth course is very special." Grand Cru-ella said with delight in her voice. "We are celebrating the other planets around us. Remember Uvaggio when we visited Mars and you came back with that new hairdo? We'll celebrate with sauteed toadstools over risoto spoiled by weevils and sprinkled with moon dust."

And again with anticipation the cackling group of crones sang, "Ooo eee, ooo ah ah ting tang Walla Walla, bing bang!"

"POOF!" A bottle of SYZYGY SAROS 139 - 2006! A unique and elegant blend of Malbec, Tempranillo and Cabernet Sauvignon.

"We're going to do another plate in celebration of the sky," said Grand Cru-ella. "I love flying on a starry night. Our fifth course will be a tribute to flight. I particularly chose roasted wing of bat, but will accent the wing with eye of Newt Gingrich and a mossy lichen salad."

"Ooo eee, ooo ah ah ting tang Walla Walla, bing bang!"

"POOF!" A bottle of Five Star Cellars Walla Walla Valley Merlot - 2006 appeared! A quality merlot produced with quality fruit from the valley.

"Sisters, now we are finally at the end of our menu - our sixth and last course. It is a grand course. A course that is not only worthy of one fine wine in all of Walla Walla, but two wines! We are serving the curls of Dorothy and her little dog, ToTo, too! The curls will be served in ruby red slippers used by female impersonators from San Francisco," Grand Cru-ella chirped with such enthusiasm.

"Sisters, this is a course so fine, we are not relying on magic. Sister Claretta and I have relied on our fine palates for the choice of these two wines!" Grand Cru-ella hauntily said. "We are announcing that our sixth and last course will be paired with a Leonetti Cellar Cabernet Sauvignon Reserve - 2006 and a Cayuse Vineyards Armada Syrah - 2005!"

"Oooooo!" the wicked Walla Walla Witches awed.

"Sisters, you remember Bob Parker, don't you?" said Claretta. "Remember when he sold us his soul in exchange to grow him a new tongue after our Sister Alice in California removed it in her brave effort to save the world from him? Well, Bob gave both of these fine wines excellent ratings in the past. He has given Leonetti Cabernet Reserve 97 points for past 2003, 2004, 2005 vintages and for Cayuse Armada Syrah 98 points for the 2004 vintage and 99 points for the 2003!

Finally Mog spoke up. "But Sister Claretta, I was just down in the wine cellar foraging for a breakfast of spiders and I didn't see one bottle of Leonetti or Cayuse in the cellar."

"Oh don't be silly Mog. We have magic," interrupted Uvaggio as she quit chugging the Chardonnay from the bottle she had hidden under the table and sneered down at Mog. "I can get us any wine anytime we want. I have connections. I know people. Now gather 'round sisters so we can cast this spell. It's Witch Wine O'Clock and there's a glass of Chardonnay waiting for me at the Walla Walla Warlock Club."

"Ooo eee, ooo ah ah ting tang Walla Walla, bing bang!" the witches chanted!

"POOF! BOING!" All of a sudden the bottles turned into shadowy forms! And just as Grand Cru-ella tried to grab for the shadows of the Leonetti and Cayuse bottles, the bottles slowly faded and then, "POOF!" Disappeared!

Once again the witches cast their spell, "Ooo eee, ooo ah ah ting tang Walla Walla, bing bang!"

"BOING! BOING! BOING!" Nothing! The spell didn't work. There were no bottles of Leonetti or Cayuse wine.

Claretta shrieked to Grand Cru-ella, "Sister Cru-ella! What are we going to do? Why can't we keep the spell on those bottles of wine? Our All Hallows Eve Soiree will be ruined! What will our guests think? How will we ever keep up with Lord and Lady MacBeth?"

All of a sudden the room shook and the lit candles dimmed. The wind began to switch - the house to pitch - and suddenly the hinges started to - unhitch! Then a huge booming terrifying voice from the ground groaned and bellowed! It was the most terrifying and most ghastliest sound one could ever imagine! GASP!

"The waiting lists of Cayuse Vineyards and Leonetti Cellars are currently full. If you would like to placed on the "Waiting Lists" for their waiting lists, please contact us by snail mail because even if you send us an email or fax to speed things up, your current wait will still be 5-8 years. Thank you for your patience and have a nice day!"

The End.

WBC-or-Bust: Road to Walla Walla

In conjunction with the third annual North American Wine Bloggers Conference (WBC), WineCHATr.com will provide 12 citizen wine writers the opportunity to catch a ride across Washington wine country. WineCHATr.com is an online community for the growing wine industry, where both popular wine bloggers and businesses come together to connect and share information on wine.

In eight months, hundreds of wine bloggers will converge on Walla Walla for the WBC to sip, sample and see what the Washington wine industry has to offer—while sharing their experiences online. The three-day event—taking place June 25-27, 2010—will attract over 250 wine bloggers as well as industry professionals from all over the country.

For many of the WBC attendees, this will be their first opportunity to visit Walla Walla, or even Washington State. As a way to provide a complete Washington wine experience, WineCHATr.com created the WBC-or-BUST: Road to Walla Walla campaign, which provides 12 lucky wine bloggers all-expenses paid travel between Seattle and Walla Walla.

“Washington is a premier wine region and a road trip just sounded like a fun way to get visiting bloggers where they needed to go, while sharing a broader Washington experience including it’s wine, food, and landscape,” says Marcus Pape, founder WineCHATr.com.

Starting in Seattle and traveling by way of several key wine regions, bloggers will be wined, dined, and educated for three days and two nights as they make their way to the conference. Along for the ride will be a video crew, a few key wine media professionals, and several local industry icons providing some quality Q&A and regional flavor sharing. All provided to these visiting bloggers at no cost for simply doing what they do best – blogging.

“The WBC-or-BUST campaign is a terrific primer for next year’s conference,” said Ryan Pennington, Senior Communications Manager Washington Wine Commission. “Winning bloggers will experience the true breadth and diversity of our industry first hand, arriving in Walla Walla with a truly unique understanding of what Washington wine is all about.”

For more information on the WBC-or-Bust: Road to Walla Walla campaign and how to qualify or get involved, contact WBC-or-BUST! If I didn't already live here or was an WBC Event Sponsor, I would sign up to catch a ride. This is going to be a very cool experience!