Walla Walla Winemaker's Gallery

It's a great idea!

If you are a up-and-coming new winemaker imagine yourself in a winemaking gallery that can accommodate up to 12 separate, small production wineries. All working together, but still independently under one roof. There will be retail support with a on-site tasting room to distribute wine to the area visitors.

Construction of the 13,000-square-foot co-op is expected to start this spring, but no location has been published at this time. The Port of Walla Walla is expected to do a wine incubator with five buildings for wineries. Who will finish first? In any event, I think there is certainly room for everyone.

For more information on this gallery, check out Walla Walla Winemaker's Gallery.

Velveeta and the 1982 Chateau Petrus

Seriously. You might as well pair that yummy processed cheese food that we know of as Velveeta with the $4,500. bottle of Petrus.

The news from UC Davis in California is they gave trained wine tasters cheap and expensive versions of four different varieties of wine. The tasters evaluated the strength of various flavors and aromas in each wine alone and with eight different cheeses. They discovered that cheese masked the berry and oak flavors, sourness, astringency and just about everything! Only the butter aroma enhanced the cheese. I know this for a fact. Recently at a wine tasting it was suggested that the salty and nutty flavored Spanish Manchego cheese (one of my favorite cheeses) be paired with a specific Merlot. Yes, it was a lovely pairing if you didn't want to bother tasting the concentrated fruit, cocoa and earthiness. All I could taste was a smooth and creamy mouth feel with a buttery essence, but I wasn't complaining. My tastebuds enjoyed it. We love butter!

The paper will appear online in March in the American Journal of Enology and Viticulture. In the mean time check out:

http://www.newscientist.com/article.ns?id=mg18925354.700

Zerba, Not Zebra, Ice Wine

Zerba Cellars , not Zebra, makes Walla Walla Appellation based wines, even though the winery is located in Oregon - - about 10 miles from the Washington state border. This 5,000 case-a-year winery named Zerba, not Zebra, has been getting lots of excellent press on their wines.

In May 2006, during Spring Release Weekend, the Zerba Winery, not Zebra, will be releasing a ice wine. We don't see a lot of ice wines in SE Washington/NE Oregon. The frozen Syrah grapes were harvested during 2005 from the Jim Willard Vineyard near the Prosser area. I am anxious to check it out.

What Will $100 Buy?

Did you get a crisp $100 bill for Christmas and it is burning a hole in your purse, wallet or mattress? Need ideas on how you will spend it? Well, that $100 bill could buy you a bottle of Leonetti Cellars 2002 Red Reserve from the Walla Walla Valley.

Leonetti is one of the most famous small wineries in the state of Washington and even in the nation. Also can boast as being one of the pioneer wineries in the Walla Walla Valley. Gary Figgins, owner and winemaker, founded his winery about 23 years ago. He has received distinguished ratings from international wine media and ranked as some of the best wines of the world. Gary has a cult following because most of his wines are sold to those lucky enough to be on his mailing list. Rumor is there is a waiting list to get on the main waiting list to get on the mailing list.

Let's talk about this bottle of $100 wine. They say (How in the hell should I know? I cannot afford this beauty of a wine. I have to rely on the charity of others to taste the royal Leonetti and once in awhile a gift of a bottle will come my way.) the taste of the 2002 Leonetti Red Reserve boasts incredible sweet fruit, cedar, plums, and cassis. Dark, powerful and very aromatic. And like most of Leonetti's wines it is acid and tannic balanced. The blend is Cabernet Sauvignon 52%, Merlot 31%, Petit Verdot 17%. This wine is entirely estate grown in the Walla Walla Valley from the world class Leonetti Vineyards. Aged in new French and American oak barrels for 22 months.

So remember - if this wine is what you have chosen to spend your $100 on, can you remember me and invite me over for a glass of charity -- umm - I mean wine? I promise to just to have one glass.

~January Cooking With Washington Wines~

Okay. First of all I have to tell you that this salad recipe has Rice-A-Roni in it. I know - - I know. You are probably rolling your eyes right now. My mind's eye rolled when I first heard about it. The legendary San Francisco treat that is made in Illinois. Then I read about this recipe in a cookbook I was given for Christmas and it finally intrigued me.

The recipe book was "Paula Deen & Friends: Living It Up, Southern Style," She's the star of Paula's Home Cooking on the Food Network. I was delighted to get this gift as I love Paula Deen! She's everybody's favorite cousin or aunt. Her Liz Taylor face is always smiling and you often see Paula rubbing her Willendorf goddess belly after a bite of her cooking. While some critics think that Paula has never cooked a fresh vegetable in her life, I don't care. I love her just the same. She's a Southern belle from Savannah, Ga., who is honest and true to her roots of home cooking, and I happen to love her for it. There is no pretense.

Anyway, I could hardly wait to open the book and start cooking. And there it was! The salad made from Rice-A-Roni. I gave in and made it. Damn it was delicious! Next time I prepare it I think I will add crab (this recipe can also be found on the Food Network and can be printed out in recipe card size).

Artichoke Rice Salad

1 (6.9-ounce) package Rice-A-Roni, chicken flavor
1 (6-ounce) jar marinated artichoke hearts
1/2 cup mayonnaise
1/2 green bell pepper, chopped
3 to 4 green onions, chopped, white and green parts
12 to 14 pimiento-stuffed green olives, sliced
1 teaspoon curry powder
Salt and pepper
1 pound uncooked small OR medium shrimp, peeled and deveined (See NOTE:)

Directions:
In a skillet sprayed with cooking spray, brown Rice-A-Roni. Continue preparing rice according to package directions, but omitting the butter or oil. Drain artichoke hearts and reserve marinade. In a small bowl, whisk marinade and mayonnaise to combine. Mix in green pepper, green onions, olives, curry powder and salt and pepper to taste. Add this mixture to rice. Gently stir in cooked shrimp. If serving as a salad, chill. If serving as a casserole, place in a 2 1/2 quart casserole dish and bake in a preheated 350-degree oven 20 minutes, until heated through. Makes 6 to 8 servings.

NOTE: If serving as a cold salad, cook shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. If serving as a hot casserole, plunge shrimp into boiling water 2 to 3 minutes and drain, as they will continue cooking during baking.

This salad calls for wine. Sauvignon Blanc would pair perfect with the artichokes and curry. Waterbrook 2004 Columbia Valley Sauvignon Blanc has a sweet herbal, yet clean nose. This smooth seafood pairing wine has a lot of citrus fruit going on. Very suitable for this recipe and an excellent price at $12.00.

Speaking of Sauvignon Blanc. Rumor is that Jill Noble of the new to be opened winery, "Couvillion", is going to have a great Sauvignon Blanc available for sale. Can hardly wait to try it.

Homestead Restaurant

For 23 years, Executive Chief Clark Covey and his restaurant, Homestead has been serving Walla Walla some of the best meals from northwest fresh ingredients. It is one of my favorite places to dine in Walla Walla. Not only is the food always good, but the service as well. It is one of those places where you can dine well and drink excellent wines, but be relaxed doing it. The atmosphere is not fancy or intimidating, but most of all it is very affordable.

The dinner menu is very well-rounded with goodies like salads, pasta, seafood, chicken and Angus beef. My favorite is the Dungeness crabcakes. Grilled and topped with a fresh lime beurre blanc. The Chicken Sonoma is another dish that I enjoy. A chicken breast stuffed with cheese, sun dried tomatoes, fresh basil, mushrooms, browned, baked and topped with sauce supreme. The prime rib is a speciality and always good.

If you want a martini, even though they do not have a bar, they serve liquor and spirits besides their wine list which features Walla Walla wines.

The Homestead offers breakfast on the weekends and lunch through the week. They also do some amazing catering. I think it is some of the best catering in town. Chef Covey will even do some special catering dishes upon request featuring local wines such as lamb chops with risoto and cherries in a Merlot redux or beef tenderloin in a black pepper crust with a Cabernet redux (another one of my favorites). So check it out or check it out again. It's good stuff!

The Wrath of Grapes

Hangover Day is this weekend. I won't be one of those suffering from the wrath of the grape. I won't be suffering from the wrath of the potato or malt, barley and hops either. It doesn't mean that I won't be taking a nip of something. Maybe a martini out of a new potato vodka and I have a bottle of Malbec from Argentina that keeps calling my name. It's just that I have learned my lesson or so I think I have.

There are several preferred remedies for hangovers and there is even a new pill that will thwart off hangovers so there will be no need to nurse one. For remedies there is always aspirin, acetaminophen, Alka-Seltzer, "hair of the dog..."(Mmmm - Bloody Mary's extra spicy!), B-12, sports drinks (I swear by this one - high in electrolytes, will help replenish what the kidneys have excreted during drinking), exercise, black coffee and lots of water.

So now that you have the aching head under control, what about the empty stomach? I have a solution for you - something big and greasy that will stick to your ribs - - biscuits and country sausage gravy with a side of hashbrowns and more gravy. Then take a nap and follow the above preferred remedies - - repeat, lather and rinse - - wait it out and in a few days you will feel like new.

Here's to a Happy and Prosperous New Year!

~December Cooking With Washington Wines~

I am a bit late posting this recipe. Hey, the holidays and trying to manuever with a clipped wing has a way of slowing one down. This recipe is a family favorite and I can only take credit for part of it. That part being the addition of the Gewurztraminer sauce and the presentation of the pie. This yummy pear pie recipe comes from Davis Orchards located in Milton-Freewater, Oregon which is about 10 miles from the SE Washington state border.

Every fall and through the holidays this pie comes out of my oven a lot. It is a easy pie and a favorite of mine to serve for company. Use your favorite basic pie crust recipe (No graham cracker crust!) and if you want to make it less rustic looking and more "refined" use a tart pan instead. You can even make this pie into a crostada and use phyllo or puff pastry if you want. What is important is the filling.

Pear Custard Pie

Enough sliced pears to almost fill a 9" pie shell

Juice of 1/2 lemon

1/4 cup butter or margarine

1 cup sugar

1/4 cup flour

3 eggs

1 tsp. vanilla

1/8 tsp. salt

1/8 tsp. mace (Very important! Do not skip this tasty part of this recipe. Worth the time to search it out at your favorite spice counter.)

Peel and slice pears; sprinke with lemon juice. Cream together butter & sugar. Beat in flour, eggs, vanilla & salt.Pour over pears. Sprinkle lightly with mace.Bake in moderate oven (350 degrees F) 45 minutes or until filling is set and lightly brown. Cool, top with whipped cream (optional).Best if served same day as baked.

If you decide that you need some extra decadence to add to this wonderful pastry, try a Gewurztraminer reduction sauce. Also a good way to use up some of those white off-dry wines

Start with a bottle Gewurztraminer or a Late Harvest Gewurz will work perfectly. About a cup of sugar (or less depending on wine and taste). Place the wine and sugar in a saucepan. Mix well and bring to a watchful boil. Reduce to about a large cup of sauce. Let cool and drizzle over pastry.

There are several excellent Gewurztraminers in the Walla Walla Valley. Forgeron Cellars, Canoe Ridge and Three Rivers to name a few.

Treat yourself and guests to this wonderful recipe. Make it a New Year's resolution.

Washington state adds another viticulture region.

The Wahluke Slope, a isolated tract of land in SE Washington, will soon be designated the state's eighth federally recognized wine grape growing region. The area borders the Columbia River and the Saddle Mountains. Also east of the Hanford reach National Monument. The award by the ATFB will be awarded January 6, 2006. The name, Wahluke or "Watering Place" was given by the Native Americans who settled in the area. The new appellation has a total of 81,000 acres and features more than 20 vineyards, one winery and two wine-production facilities. At this time it represents 20 percent of Washington's wine-grape acreage.

The grapes from Wahluke produce very tannic and intense wines.

Balboa Winery

We were at Beth and Shawn's (good friends and neighbors) having a wine tasting. Good wine and good food. Beth made wonderful (and very rich) stuffed mushrooms filled with a cream cheese mixture that had a tang of cayenne pepper. Also, on the bar was hummus, Italian dried salami, olives, baguettes, brie, and pumpkin chocolate chip cookies.

Steve and I brought two bottles and Beth and Shawn presented two bottles from their wine collection and the tasting began. Beth pulled from their collection a bottle of wine with a screw top. The green avant-garde label was printed "Balboa Winery" Cabernet Sauvignon. Beth said she received it in a gift basket and thought it was unique looking and after much discussion of "where in the hell did that wine come from and who is Balboa? - - Rocky ? -- Vasco the Spanish conquistador?", we finally took a taste.

After taking several sips, the four of us kept passing the bottle to look at the label. Huh? This is a Cabernet Sauvignon? It was pleasant enough. Not funky, but a mouthful of cherry juice and little to zero tannins. It was difficult to believe that this was a Cabernet. Not tannic, little body, and fruit forward. A nice wine for the beginner, a spaghetti Wednesday dinner or paired with burgers.

We continued our search on who was the brave person (winery) in the Walla Walla Valley to put out a screw top and such a light wine. This Cabernet was not your typical Walla Walla big tannic monster. After a little searching, we found out that Balboa is coming from Beresan Winery. How did we conclude? They share the same address.

If Balboa Cabernet Sauvignon sells for $8-10 or even less, it would be a good wine to have around the house for the every day sipping and I would buy it. If it sells for more than $10, then it deserves to be beheaded for treason, just like it's predecessor - Vasco Nunez de Balboa.

Cheers!

Vicodin and Wine

Last year in December comedian George Carlin entered re-hab for Vicodin and wine. I am here to say I won't be entering re-hab.

A few days ago I took a tumble. A tumble down a few stairs. First I knocked the wind out of my body and as I caught my breath I discovered I bruised my chin, bruised and scraped my shins and most of all, my vanity hit me two different ways. One being my poor right hand was positioned (thank goodness my boobs cushioned the hand or else it might have been broke) and twisted in front of my face to protect the face and the teeth, and my arm all twisted and out of alignment. The second way vanity set in was all I could think about was thank goodness I was not wearing a skirt or it might now be over my head. What a lovely sight- - not.

To make a long story short, x-ray, drugs, PT, arm splint and kindness is the remedy to being back to my old self. When I filled the prescription for Vicodin I had to ask if mixing wine would be a problem. I was invited to a wine tasting at some friends and my sweetums and I were so looking forward to it. The pharm said no. No, that it wouldn't kill me, but it might make me extra sleepy. It didn't. Just helped rid of the pain. Three days later I am off the Vicodin. Makes my skin itchy and my stomach nauseous. It did the same thing to me two years ago after major surgery. Itchy skin, sick stomach and the inner me screaming to rid of this body. So I will suffer through the pain and just drink wine.

In the mean time, I do not see a re-hab center in my future (aint we the last to know?) and my blog writing may be limited. Can only type half-assed for so long until I get tired. But I do have some Walla Walla Valley wines to discuss that we tasted the other night - - Pepperbridge Cabernet Sauvignon, Amavi Cabernet Sauvignon, Forgeron Zinfandel, and a Balboa.

Balboa? Where did that wine with a screw cap come from? Huh?

More about Balboa later, but nothing more about Vicodin.

Secret Santa Knows If I Have Been Naughty Or Nice!

At our law office (my real job) the support staff decided to do Secret Santas. This means that you draw names and the chosen name gets little gifts for a couple of weeks. There is no doubt that my Secret Santa has been watching me. I thought this was such a cute idea and wanted to share it.

In a gift bag was a split of Merlot and several little wrapped boxes full of goodies. In each little gift box was a happy hour goody - a bag of chocolate cashews, a package of Havarti Dill cheese, a bunch of grapes (this made me laugh to see a bunch of grapes in a gift box) and a bag of crackers.

I am ready to party at my desk! Do you think anybody will notice the Merlot in my coffee cup?

Another Holiday Barrel Tasting

I honestly cannot remember how many of these events I have behind me, not counting the Spring Release weekend. Maybe six? Usually I do not look forward to them - meaning long hours on my feet, getting five minutes to shove a meal into my pie hole while standing, and often it is more than the two days. A couple nights before there are various parties for owners, employees and special customers - all of these key people are needed to keep your winery open and alive.

Once I get caught up in the crowds I forget about my tired feet and cannot remember why I don't enjoy them. I look forward to my favorite customers and friends dropping by. With pride I show them around and have them sample our "harvest." To keep me entertained, I store conversations and small events in the back of my memory banks. The conversations or one liners from some of the not so favorite type of customer which rarely change from year to year.

Me saying to customer: "Gosh, as much as we would like to accomodate you we don't stack discounts. Our computer doesn't recognize them."

Me thinking: "Oh forget about all of those discounts. Why don't we just give you a key to the winery so you can help yourself to as much free wine anytime you want? Can I come over and clean your toilet, too? Really. I don't mind."

But I don't say that. I just smile.

Me saying to customer: "No problem. It's easy to see how we get mixed up."

Me thinking: "Ahem - and earlier you were telling somebody on the phone that the manager was your best friend so you could get a special deal and now you don't remember what your best friend looks like. Do I look like a 5'9" tall redhead, you poser?"

But I don't say that. I just smile.

Me saying to new hot shot industry person who brings his friends in to dazzle them with his self importance: "Really, that is amazing! I did not know that Washington state sells more white wines than red wines."

Me thinking: " You effing idiot. I know about you and I also know that you finally got your first job when you were 36 years old because your folks called in some favors. Tell your brilliant wine data to the wine association. Do your friends know that your self named title of "Distributor" really means that you are the delivery person?"

But I don't say that. I just smile.

Me saying to customer who claims the Cabernet Sauvignon is bad because of the sediment (tartaric crystals): "Your friend is right. This doesn't mean that the wine is bad. If anything, this is a good sign. It shows that the wine has been treated with a gentle touch and not been overly fined and filtered. In Europe these crystals are accepted and appreciated as a sign that the wine is a natural one and you will be rewarded with all of the complexities that the wine diamonds indicate.

Me thinking: "Shut up you little freak. Listen to your friend. He obviously knows wine more than you do, you little whiney-pee-pants. Now lower your #%&%# voice."

But I don't say that. I just smile.

Me saying to customer: "Gosh, I am really sorry. We are not equipped to give out rainchecks for sold out vintages."

Me thinking: " What do you think vintage means and where do you propose we get these 2002 grapes at? Now mark an "L" on your forehead and get out of here."

But I don't say that. I just smile.

Me saying to customer: "Wow. Good question. I am not sure when we'll produce a sweet white Zinfandel with a screw top that sells for $6.99."

Me thinking: "When hell freezes over."

But I don't say that. I just smile.

Me saying to customer: "Thanks for coming in. It was good seeing you and please come back."

Me thinking: "It's about time you asshole. It's now 6:15 pm. I thought you would never leave. We close at 5:00 pm and you show up at 5:20 pm, beg to come in for one minute, you ate the last of the food and drank more than your share of free wine, and you didn't buy a damn thing. What do you think we are - your own personal happy hour?"

But I don't say that. I just smile and chalk it up to another year. I can hardly wait for next year because I wouldn't miss this event for the world!

Cheers!

Holiday Barrel Tasting Is Here!

The 10th Annual Walla Walla Valley Barrel Tasting is here! Some festivities will start tonight. Various wineries will have parties and the Walla Walla Valley Wine Alliance will be hosting a opening night winemaker reception at Cordiner Hall on the Whitman College Campus.

Each winery seems to participate in their own special way offering a variety of different features including food, music, art, wine dinners, and more which adds to this festive time of the year. Macy's will have their annual Christmas Parade of Lights on Saturday evening.

Not sure what the weather is going to bring us, but last night we had snow in the valley. The passes through Snoqualmie may be slow moving. In spite of the weather, those who venture out will have a great time.

Jelly Belly Wine

The secret is out why Ronald Regan kept a cannister of Jelly Belly jelly beans on his presidential desk. He was creating wine flavors from jelly beans since he couldn't drink on the job and had to say "No" to drugs. Hey, I'm kidding. Or am I?

I wish I could take the credit for this discovery from WineX Magazine. Brilliant. Absolutely brilliant! If you want a taste of the grape at work without having alcohol on your breath, here is the perfect solution. Check out the Jelly Bean Wine Bar for some tasty "wine" recipes. Here are a few of my own creations:

Imagine this - - it's 3:30 pm, you're still at the office, but want to start happy hour early. You're thinking about how soothing a hearty Merlot from Washington state would be. Combine the following Jelly Belly flavors (Note that the same recipe can be used for French Merlots):

Cherry + Plum + BlackBerry + Dr. Pepper + Licorice + Bertie Botts Dirt + 1/2 Buttered Toast

If you only know about over-oaked, over manipulated Merlots from California and haven't a clue about full bodied Washington Merlots and the rich soil the grapes are grown in, then you will like this recipe:

French Vanilla + Chocolate Pudding + Cherry + Plum + Raspberry + Strawberry + Dr. Pepper + two - Buttered Toast. Wait - make that three Buttered Toast and wash it down with a glass of water.

Enjoy!

College Cellars

Last weekend I had the opportunity to taste a couple of wines from College Cellars at the "The Walla Walla Institute for Enology and Viticulture. Stan's students are doing wonderful things at the College Cellar. I tasted one of my favorites (and rare) - Lemberger. It was fruit forward with a mouthful of strawberries. A long jammy, yet peppery finish which makes for a very food friendly wine. Also a light wine for those winter afternoons in front of the fireplace. A great price at $12.00. I had to buy one. If you like Lemberger, I would recommend to grab this wine ASAP. Not much left.

Also available for tasting a 2004 Syrah of Rose'. I know a secret about this wine - the enology students added a bit of Chardonnay. Not sure why and therefore I had in my mind I was not going to like it. I was fooled. What a great picnic wine! I was immediately impressed. Perfectly dry and yet forward like a fruit salad. I loved this wine for what it was. Since it is a bit on the nipplei erectus (Latin for "cold") side for a picnic, this would be a nice addition to the holiday entertaining cheese plate. Sante'!

~November Cooking With Washington Wines~

It seems to be a standard that when a person asks "What kind of wine shall I serve with the Thanksgiving turkey?" Everyone answers, "Pinot Noir."

Instead of posting a turkey and cranberry kind of recipe for November, I chose salmon instead. I think a Pinot Noir would hold up wonderful with this recipe that was created by Bruce Hiebert, owner of Patit Creek Restaurant. The sauce and salmon recipe is famous in Cordova, Alaska where it was used by the Copper River Fishermen’s Co-op's annual barbecue.

If you can find a Pinot Noir in Walla Walla (At this time we are letting the Willamette Valley have the Pinots. Aren't we generous?), good luck. K-Vintners had one, but I was suspicious of it being "bootlegged." No, not really bootlegged as illegal, just not of this AVA. Since it is November - "Le Beaujolais Nouveau est arrive!" A Beaujolais Nouveau would also pair very fine with this dish.

Instead of the above - let's get adventurous. I think that the ingredients combined make a topping that’s slightly sweet but also acidic, which matches spicy wines such as rose'. Yellowhawk Cellars has a spicy 2003 Rosato made with 84% Lemberger, 8% Barbera, 8% Sangiovese. Also their 2002 Sangiovese would be tasty, as well. Since the salmon is going to be grilled, which adds a smoky kick to it, how about a Syrah from the Walla Walla Valley? There is also Marie-Eve Gilla's Zinfandel from Forgeron Cellars - at this time the only Zin in the Valley. Basically there is such a huge variety of wines from the Walla Walla Valley that would pair lovely with this recipe. It would be like a kid in a candy shoppe having to pick just one.

Butterflied Alaska Salmon with Copper River Barbecue Sauce
A long simmer gives the sauce its flavor and smooth consistency, so start it about two hours before you are ready to grill.

The Sauce:
1 1/2 cups onion, finely chopped
1 3/4 cups celery, finely chopped
1/2 cup canola oil
3/4 cup brown sugar
2 1/2 cups ketchup
1/4 cup vinegar
2 1/2 tablespoons prepared yellow mustard
1 1/2 tablespoons Worcestershire sauce
2 teaspoons salt
Tabasco or other hot sauce to taste (optional)

The most important ingredient - The Salmon:

4 pounds Alaska salmon (king, sockeye, or coho) fillets, butterflied 1-inch thick
Canola oil for grill

In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil. Lower the heat and simmer gently, uncovered, for up to two hours.

Heat your grill to medium-low, leaving the lid open, and brush the butterflied salmon with canola oil. Place the salmon on the grill and close the lid. Grill the salmon for 5 minutes. Gently flip the salmon with a spatula and baste it generously with the barbecue sauce before closing the grill’s lid. Grill the salmon for 4 minutes, then check for doneness with a fork. If the fish is no longer translucent in the center, remove it from the heat and transfer the cuts to a serving platter. If the fish requires more grilling time, close the grill’s lid and re-check the salmon every 2 minutes until it is done. Serve the cuts with warm barbecue sauce on the side.
Yield: 8 servings

Sante!

Smokin' Syrahs

Last month Michael Franz of Wine Review praised the State of Washington "poised to become America's premier source for Syrah." Including, "Washington's Syrahs generally show a little more character and a few more nuances than California's"

Franz said, "...for any state to surpass California in vinous achievement with a major grape variety. My recent tastings of Washington Syrahs have certainly made a believer out of me."

Several wineries from Walla Walla received Franz's recognition: Amavi Cellars, Bergevin Lane, Canoe Ridge, Dunham Cellars, Forgeron Cellars, Isenhower, Reininger, Sapolil, Three Rivers Winery, and Waterbrook. I noticed that Preston Winery was included in his list. Although, Preston's winery is located in the Pasco area, it has a tasting room downtown Walla Walla.

Hmmm - I noticed that K-Vinter's "K-Syrah" was not listed. It's one of my favorites, especially his Morrison Lane Vineyard Syrah.

Patit Creek Restaurant

Nestled at the east end of Dayton, WA, about a half mile from the heart of their downtown, is one of the best kept secrets for the last 25 years. Those many cars who daily drive by Patit Creek Restaurant on the highway may not realize that the cozy, yet colorful cottage is the home of one of the only 4-Star French restaurant east of the Cascades as noted by traveler's guide, Northwest Best Places.

Owners, Bruce and Heather Hiebert certainly have a recipe for success. The main ingredients are unpretentious atmosphere, excellent service (because both owners are always there) and the freshest and finest cuisine. People drive for hours to dine there. No mixes, pre-breaded food, or margarine will be found in their kitchen. Sauces, soups and salads dressing are from scratch including one of my favorites -Danish Blue dressing. The Hieberts purchase produce from local growers and grow a lot of their own vegetables, herbs and flowers. The flowers from their garden not only adorn the table but garnish the plates - - all edible.

I personally like the decor. Kind of funky, very cozy and very comfortable. About 10 tables. Maybe seating for 30? Heather has a wonderful collection of black-and-white photos of classic actors and actresses from the 1930-40's on the walls. I have seen people dining at the restaurant in their celebratory best or in their hunter's plaid. But most important. Let's get to their menu.

Let's start with a few examples of the appetizers - chevre cheese-stuffed dates or smoked salmon cheesecake has been my personal favorites and often been served crackers hand made by Heather. Escargot is offered and while I avoid snails, I have dined with several friends who have raved about them. The entree menu includes such dishes as filet mignon poivre verte with green peppercorns, cognac, and cream; and sautéed duck breast with red wine, currant, and port demi-glace, lamb chops, saffron-curried mussels, glazed elk-medallions, and shrimp scampi.

My favorite is the medallions of beef ala Hiebert. It's topped with a rich mushroom demiglace. The meat cuts like butter. It pairs so perfect with a local Cabernet Franc. That's another thing - their extensive wine list that supports the local wine industry. Wines from the Walla Walla Valley showcase the list.

It doesn't matter how full I am at the end of my entree, I am going to find a spot for dessert - - all made from scratch personally by Heather. From fruit pastries to chocolate tortes. Presentation always lovely.

I have had the wonderful fortune to dine at the Hiebert home a couple of times because of a good friend we have in common. Yes, the food was even more amazing and their beautiful gardens and home (behind the restaurant) is an extention of what the public sees while dining at their restaurant. After a couple of invites from the Hieberts to their home, of course I wanted to invite them to my home for dinner. However, I felt a bit intimidated. I mean, cook for these two people who have mastered the art of fine cuisine and entertaining? Especially Bruce who many people have acclaimed his skills in cooking meat and being one of the best in the NW. Let me just say that Bruce had several helpings of my Cuban ropa vieja and commented how good it was to have someone else cook for him. That's my claim to fame with my culinary skills.

Now that I have told you all about the wonderful merits of Patit Creek Restaurant. I send you best wishes in getting a reservations. Call ahead of time. Call (509) 382-2625. 725 E. Dayton Ave, in Dayton. Patit Creek is open for lunch and dinner Wednesday through Friday, dinner only on Saturday. No last minute phone calls. Again - call ahead of time and it will be worth the wait.

Franc-ly Speaking About Cabernet Franc

A grape that is often blended and rarely sold as a single varietal, it would be a safe bet to say there is a large majority of wine drinkers who have yet sampled the Cab Franc alone. Cabernet Franc is grown mainly in the Bordeaux region. It is a variety which bears small bunches of thinner-skinned, earlier-ripening black berries. Cab Franc has a lower acidity, when compared to Cabernet Sauvignon. Yields are similar, although Cab Franc normally buds and ripens somewhat earlier. Growers appreciate it because it is not demanding vine.

Cabernet Franc wine, as well as Cabernet Sauvignon wine, is a bright and shiny red color. It brings strawberry and blackberry aromas, but compared to it's cousin, Cabernet Sauvignon, Cabernet Franc is the less herbaceous, less tannic, and more fruitier.

There are a few Cabernet Francs being bottled in the Walla Walla Valley. Cougar Crest, Tamarack, Buty and last, but far from least is Walla Walla Vintners. My bottles of Cabernet Franc from Walla Walla Vintners, I treat like a precious child, a gold holy grail and I often check in with them to see how their day is going.

Walla Walla Vintners Cabernet Franc is rich. Often jammy, full oak, with a mouth full of blackberries and chocolate. One of my favorite ways to enjoy this wine is with the Medallions of Beef Hiebert from Patit Creek in Dayton, WA. (I won't get started on this fork tender, melt in your mouth entree. I will save it for Patit Creek's very deserving blog.) We try to continue the enjoyment of this WWV Cabernet Franc with one of Heather's rich chocolate desserts.

Although, Preston Wines (also the third licensed winery in the state of Washington) isn't located in Walla Walla, they recently have taken space down town Walla Walla and now have their own tasting room. Two months ago I remembered I had a 1997 Preston Winery Cabernet Franc stashed away and we enjoyed it during dinner. It had aged beautiful. Silky with lots of dark fruit showing through. It was an industry trade and as soon as the bottle emptied, I had wished I had traded a couple more bottles.