Wine Dinners: Fat Duck Inn in Walla Walla

If you are a visitor to wine country in Eastern Washington, a must for your "to do" list is attend a winemaker's dinner. You can find them scheduled at the many wineries, Marcus Whitman Hotel, Andrae's La Porte Brune "Underground" Dinners, and now at the Fat Duck Inn. 

Alexa Palmer, owner; Richard Lane, manager; and Chef Rich Koby at the Fat Duck Inn have teamed with some of the area's best wineries to bring together a list of wine dinners throughout the year.

As featured in Wine Spectator magazine, "The Fat Duck Inn ... occupies a lovely old Craftstman-style residence a few blocks from downtown ... and serves a convivial multicourse dinner around its large table."

Chef Rich Koby and Catie

New to the Fat Duck Inn team joins Chef Rich Koby. He received his culinary training from the Sonoma California area and brings to the inn over 28 years of culinary experience from Tuscon, Arizona to the Orcas Islands in Washington State. His cooking style reflects fresh "farm to table" foods which is ever so appropriate in our lush and fertile valley of Walla Walla. 

I was thrilled when asked to host one of the first wine dinners at the inn. However,  I broke "tradition" from the Walla Walla wines and extended the wine palate to "wines from around the world."  The experience started for me when I sat down with Chef Koby and Richard, manager of the inn to plan for the event and we tasted through the wines. Chef only "sniffed" through the line-up of wines and got a great sense of how to pair each one - - and he did - - so perfectly. 

Wines Around The World Dinner

Featuring the W5

Oysters 2 Ways:  

On the Half Shell with Citrus Mignonette

and

Baked with Pernon Infused Glacage

Nigl Sekt (Sparkling) Zweigelt Rose - 2009 (Austria)

 

Chorizo and Potato Soup 

with

Red Pepper Creme Fraiche
Campo Viejo Rioja Gran Reserva - 2003 (Spain)


Smoked Chicken and Root Vegetable "Pot Pie"

Domaine Moulinier St-Chinian - 2008 (France) 


Chicken Pot Pie

Balsamic and Garlic Braised Beef Brisket

with

Herbed Potato Puree

Alain Graillot Domaine des Ouleb Thaleb "Syrocco" Syrah - 2009 (Morocco)

Pear and Cornmeal Bread Pudding

with

Pear William Whipped Cream

Domaine Zind-Humbrecht Muscat - 2009 (Alsace)

After the last sip of wine and the final fork was laid down, I could not have been more pleased and our guests left full and content. The plating of each course alone was a feast for the eyes. The surroundings were elegant and intimate. The staff was attentive as we were never without an empty glass nor did an empty plate linger. During the meal I heard moans and sighs of happiness.

Future dinners are planned at the Fat Duck Inn  featuring many of the wineries of the Walla Walla Valley, and I would recommend any one of them: Amavi, KVintners, Couvillion Winery, Northstar, Tempus, Don Carlo Vineyards, Tamarack Cellars,  Waterbrook, Castillo de Feliciano, Fjellene Cellars, Balboa, Forgeron Cellars, Tertulia Cellars, Flying Trout & Tero Estates, Sinclair Estate, Otis Kenyon, Kerloo Cellars, Walla Walla Vintners, Woodward Canyon, Trust Cellars, Spring Valley Vineyards, Zerba Cellars, Ensemble Cellars, Seven Hills Winery, Isenhower, and Dusted Valley. 

For more information, please contact Richard Lane at Fat Duck Inn. 

Walla Walla Wine For Dummies: Weekly Wine Word Wednesdays

The Weekly Walla Walla Wine Word for Dummies is: Lemberger

No silly peep-holes, "Lemberger" is not a stinky cheese.  The stink-monster cheese is called Limberger (with an "i" and instead of an "e").

Lemberger is a dark-skinned variety of a grape that is produced into a red wine. The origin of this grape is from Germany, including Austria. It's original old world name is known as Blaufränkisch. In Austria, it is one of the second most important red grapes.  

In the USA, Washington State is one of the few major wine regions in North America to have significant plantings of Lemberger. The first commercial Lemberger planting in the new world was in 1976 in the Yakima area of Washington State.

How does Lemberger taste? The red wine is often light in color like a Pinot Noir with aromas of berries and spice. The wine is very mild in tannins, but with great structure and fruit forward.  It's an easy sippin' wine and easy to pair with food. 

The Good Ol' Girls ...

I want to introduce you to a group of women who write about wine.

Picture this - it is the late 1800's - early 1900's and the men are downstairs in the wine cellar or at an elaborate lodge dining room smoking cigars and sipping Bordeaux. In the mean time, their women-folk are drinking tea in a hot kitchen. 

Boy oh boy (or should I say, "Girl oh girl?") how times have changed!

Did you know that in America and in the UK, women are the largest group of wine buyers, especially those in their 40's and even the women of the boomer generation? Also, women are playing a central role in the future of  wine consumption in China, according to  research by Vinexpo and the same research found that over 40% of female consumers in Japan, the most established wine market in Asia, drank wine more than twice a week.

In the last 10 years we have seen a growing amount of women winemakers, as well as women wine writers; which brings me to my point - -

On March 30, Paul Mabry of Vintank posted a blog on the 9 Most Important Wine Bloggers in the US and there was one very important thing that many of us noticed - - there was not one woman blogger on the list (It is important to note that I am not diminishing this list as there are several men on the list who are notable bloggers and worthy of such title). Was Paul being a male chauvinist?  Is he president of the Good ol' Boys Wine Bloggers Club?  Of course not.

I've known Paul as long as I have been blogging about wine. I've even chatted with Paul on the phone and picked his brain about the new frontier of wine blogging. There isn't a doubt in my mind that Paul would very much like to see a list of  9 or More Important Wine Bloggers in the US with a shift of a list that is dominated by women wine writers/bloggers. 

So, how come none of my female wine blogging comrades made the list?  I understand it had something to do with a special math formula and computer science (an algorithm) to arrive at the list of the most important wine bloggers in the US. 

There are a few skeptics regarding the algorithm and those who feel it is the curse of the Good Ol' Boys Club.  Well, perhaps the timing of the list was a bit inconvenient especially when there has been so much political chatter and mud slinging in the media lately regarding women and their rights. I believe there are many women who are wondering what is next for us in the political arena when it comes to our health care. So,  perhaps we  are feeling we've had more than our share of  not feeling equal in the political spotlight - - or anywhere ...

Or maybe the algorithm just thinks that girls are stupid.  

Well no matter the silly gender biased algorithm, as I want to introduce to you a group of the Important Wine Bloggers in the US - The Good Ol' Girls. Please show the ol' algorithm that women are wine writers, too.  (If you are a woman wine blogger/writer and you do not see your link, I apologize. It is not my intent to leave you out, so please post your title and link to the comment section) . 

A to Zinfandel's Blog

Another Wine Blog - Amy Corron Power

Brix Chicks

Cellar Mistress

Dallas Wine Chick

Enobytes - Pamela Heiligenthal

FabOCwinechick

Girl With A Glass

Good Libations

Good Wine Under $20

Grape Friend

Lorrie's Food & Wine World

Luscious Lushes

Maker's Table

MiMi Goes London

My Wine Words

Sip With Me

Taylor Eason

The Epicurean Scribe

The Wine Broad's Board

The Wine Sleuth

The Wine Witch

Vindulge Wine Blog

VineSleuth Uncorked 

Vinously Speaking

Wanna Be Wino ~ Sonodora

Wine and Beer of Washington State - Bean Fairbanks

Wine and Good Food

Wine Blog - Jo Diaz

Wine Indulgence

Wine Peeps - Kori Voorhees

Wine Harlots

Wine Predator

WineOhTV

Women Wine

Write for Wine

From Woodinville to Walla Walla: Mark Ryan Winery

News travels fast in downtown Walla Walla. No sooner did owner Chad Diltz of Tru Cellars announce he was giving up his space at 26 E Main Street due to being sold out and waiting for upcoming bubbly vintages to release; word on the street was that Starbuck patio gazers had seen Woodinville "rock star" winemakers, Mark McNeilly (Mark Ryan Winery) and Chris Gorman (Gorman Winery) checking out the soon-to-be empty space. 

Sure enough - the patio gazers hadn't overdosed on too many double Americanos and sugary apple fritters. The Washington State Liquor Board just announced a new liquor application for Mark Ryan Winery at the same space where McNeilly had been spotted. (Were there paparazzi?) It will be interesting to see the final business plan revealed.  My instinct is this will be a second tasting room for him, besides the Woodinville winery/tasting toom.

So who is Mark Ryan Winery?  Mark Ryan McNeilly founded Mark Ryan Winery in 1999 with the goal of making the finest wines in Washington State. Mostly self-taught, McNeilly studied the craft of winemaking and took to heart the advice of some of the state's most experienced wine producers.

In the early years McNeilly's winery was "transient," as his first vintages were crushed and pressed in garages of friends and family. Later the barrels were aged in warehouses around the Seattle Area, and in 2003 the winery finally took root in Woodinville, WA.

According to the recent press in the last year, McNeilly's goal has come to fruition as  Mark Ryan Winery was named in the list of Top 100 Wineries of the 2011 by Wine & Sprits Magazine, Paul Gregutt of The Wine Enthusiast named Mark Ryan Winery one of the new "Cult Wineries" of Washington State, and Seattle Magazine named McNeilly as 2011 Winemaker of the Year.

The Mark Ryan line-up of wines include: "Dead Horse" (a Left Bank Bordeaux-style blend), "Long Haul" (Right Bank Bordeaux-style blend), "Lonely Heart" Cabernet Sauvignon, "Wild Eyed" Syrah, Viognier, and "The Dissident" (Bordeaux-style blend).  Of course, grapes are sourced from some of the finest vineyards in the state such as Ciel du Cheval, Grand Reve, Kiona, and Klipsun, to name a few. 

This will be quite a switch from the usual as in the past several Walla Walla wineries have opened up tasting rooms in Woodinville and now Walla Walla will finally welcome a downtown tasting room from Woodinville.   

Walla Walla Wine for Dummies: Weekly Wine Word Wednesdays

My favorite wine reference book is from the "Dummies" series - "Wine For Dummies." This reference book has sold over 25 million copies and received a nomination for the "James Beard Award for Excellence."  Join me for a weekly new wine word that you may have heard in the Walla Walla Valley while visiting a tasting room, but not sure what it meant. 

I guarantee I won't make it your typical boring vocab word and since you all know my love of "W" acronyms, a new "weekly wine word will appear every Wednesday . 

The Walla Walla Wine Word for Dummies is: Bung

A bung is a hard rubber or silicon stopper (closure) that is used to seal the bunghole of a cask, keg, or wine barrel that is either filled or emptied. Many of the older bungs were produced out of wood.  (She said "bunghole" ... that's right boys and girls, a bunghole is a real term used in winemaking and not just a term used by Beevis and Butthead.) 

A bunghole is a hole bored in a liquid-tight barrel to remove or fill the wine in a barrel. 

Froggy Went a Courtin' and He Did Find a Cayuse

Ahh yes, the old Scottish folk song that has been sung to children by many from Elvis to Bob Dylan to even Kermit the Frog,  - - of course.  Now days, when I think of the wines of Cayuse Vineyards, I cannot help but think of that song due to the Bionic Frog Syrah label.

This holiday weekend the town of Walla Walla will be filled with wine lovers picking up their allotments of the obscure, the remote, and the revered biodynamic wines of Cayuse produced by French born vigneron, Christophe Baron.  However, when I put all of these thoughts together from the old folk song and this release weekend, I cannot help thinking back to the blogging controversy of Cayuse back in November of 2010. Was the wine of Cayuse flawed or just good ol' "French" funk that migrated to the United States along with it's French winemaker? Was it truly terroir, the results of biodynamic farming, or a misunderstanding of someone's style of European winemaking?

So no doubt a few of you are thinking, "Why are you bringing this controversy up?"  Why, because it has weighed on my mind since the day the controversy was brought up and especially when the wine is in my "backyard," so to speak.  Cayuse-Cayuse-Cayuse has been pummeled in my brain for the last two weeks by customers, press and professional retail and tourism colleagues . 

In fact, I think about that controversy every time I taste a French wine and in the last 20 months I have tasted more French wines than I have in my whole life. It seems to me that almost every French wine I have tasted lately, and if they were to be compared to the wines of Cayuse, they would be in the same camp - - supposedly "flawed" or perhaps just misunderstood. The so-called "flawed" and funky French wines I usually purchase and the mundane, clean and clinical - and very "Americanized" wines from France, I typically do not purchase. 

When it was all said and done of the Cayuse controversy, the lab concluded the sample vials of the wine had levels of volatile acidity that were "slightly" above the normal sensory threshold and the wine had a high pH level, which can make the wine more susceptible to bacteria. However, it is my understanding that the lab never said the wine was actually "flawed." That was the terminology given by the blog  in question of the wine's stability and credibility. 

While I had trusted the source of where the vials came from and I trusted that the vials had not been tampered with, the practical former legal assistant side of me (two years with the county defense attorney and 10 years with a private practice) could not get past the point of the liability of placing someone's wine into vials to prove a point ("Neener-neener-neener, I told you so"). To me the wise thing  to remove oneself of liability, would have been to have sent an unopened bottle (label removed) to the lab instead. With only a empty bottle (and without a dead body and an autopsy report) sitting in a court of law you would be hard pressed to prove that the wine you drank and the one you sent to the lab was of the same.  

So with the lab results, I guess one cannot fight with right of science - - right? However, can one fight with personal palates and - - just the romance and the personal experiences of wine? No.

The proof is that ultimately you cannot fight with personal palates no matter what a lab findings may be. For hundreds of years, and especially since Thomas Jefferson brought to America the wines from France, we have become enamoured with wines. More than likely, in the earlier wines that the wealthy Americans were coveting, the very same or similar lab conclusions as the Cayuse would have also been found. High levels of volatile acidity and high pH levels that are probably due to either yeast strains, fermentation tanks and barrels, and even extended lees contact -- or maybe even the vineyard practices of biodynamics. My bet is the majority of what we refer to as French "funk" is more than likely due to the yeast strains.

The proof is also that there are hundreds of wine lovers from all over the state and beyond who have made reservations at hotel, motel, B&B accommodations - - and even rented houses for this long Passover/Easter weekend - - known as the Cayuse Release Weekend. Reservations have been made at all of the popular restaurants. The majority of all of the other wineries in the Walla Walla Valley will benefit, as well as our grocery stores and gas stations  - - and even some of our downtown speciality shops, bakeries and bars. The bottom line of this Cayuse controversy is I compare it to cheese. Explain please?

Take two wedges of cheese, one traditional imported Roquefort and the other a domestic Wisconsin cheddar. The cheddar from Wisconsin is produced from the finest milk that the Wisconsin heifers have to offer. The cheese is firm and dry to the touch. The taste is rich, creamy and smooth to the palate. The Wisconsin Cheddar is regulated by the United States Department of Agriculture and is produced in modern, high tech efficient plants.

Now as you know, the traditional Roquefort cheese of France is moldy. The  lamb's white milk cheese is very tangy, crumbly, a little moist and it has these very distinctive veins of green mold (aka penicillium roqueforti) running through it. Good lord, this stinky cheese is being aged in old caves probably dated back to Pliny the Elder! If we didn't know any better and in comparison to the cheddar, one could think that the Roquefort cheese appears to have flaws ...

As they say, "beauty is in the eye of the beholder" or in this case, "taste is in the palate of the beholder" and it is very apparent that wine lovers of vigneron Christophe Baron and his wines  are not going to let a lab and their clinical findings or even bloggers tell them any different than what their palates already know and love.

Mourvèdre in Walla Walla: Trio Vintners

So how do you pronouce it? It depends on who you ask. Moo-ved - - Moo-ved-dray - - More-ved - - More-ved-dray - - Moor-ved - - Moor-ved-dray.  As the ol' song goes, "You say potato and I say po-tah-toe, you say tomato and I say - - whatev ... I'm bored now"  However, not bored with the taste of this dark blue-black grape.

Mourvèdre (France), Mataró (Portugal), or Monastrell (Spain) has many names and  is the same depending on where you live. It's a grape variety producing deep dark red wines and also rosés, as well as an international variety grown in many regions around the world.

Mourvèdre (and here we go again with another name, as it is sometimes known as Balzac and also known as Bandol dependent on the area) is widespread across the Mediterranean coast of southern France, where it is a notable component of the very much coveted and international Châteauneuf-du-Pape, along with its other red counterparts: Grenache and Syrah.

We are now seeing and will be seeing more of the popular red blend, "GSM" on the American wine shelves and beginning to see it here in Walla Walla.   

The acronym, GSM was started in Australia for their version of Châteauneuf-du-Pape. The blend of these three grapes are brought together with grenache producing a light berry nose with a bit of spice, syrah bringing in full-bodied flavors of dark berries, smoke, and pepper and last but not least, mourvèdre contributing elegance, backbone, ripe plums and hints of cigar box. 

Trio Vintners of Walla Walla has a wonderful example of 100% Mourvèdre. The 2009 vintage will make this the winery's third vintage of Mourvèdre from the  Far Away Vineyard (Art den Hoed) in the Yakima Valley AVA. This wine can also tout itself as being one of the few single Mourvèdre vineyard designated that has been released  in the state of Washington.   

I've been tasting a lot of wines lately and this glass of wine was difficult to put down - - so I didn't. I didn't spit or dump. I enjoyed - - and enjoyed a second glass.  The nose was of violets, smoke and spice like incense. The color was dark, viscous and inky. Rich and lush on the palate with dark fruits and a bit on the gamey smoky side.  

The evening I  tasted this wine, I had the pleasure the week before of being introduced to a glass of the Trio Vintners  Mourvèdre 2009 at the Wine Writer's Dinner  at the Enology and Viticulture Institute at Walla Walla.  It was paired with a pepper crusted lamb chop, goat crepinette, potatoes roasted with fennel and a tomato chutney and herb demi-glace. While I am not a big meat eater, and especially one of small animals like goat and lamb, one also could have paired the wine with a big ol' piece of chocolate cake and I would have been happy with the pairing. 

Rotie Cellars of Walla Walla: Grab 'em!

Seriously, these are wines that if you are fortunate to see on a shelf, you better grab them up. Don't hesitate, especially if you are a fan of the wines from the Rhone region of France. The wines of Rotie Cellars are elusive and wines that I would describe as "small in production, but large on fans." 

When winemaker, Sean Boyd started Rotie Cellars his goal was to start a winery that only produced traditional Rhone-style blends, but of course using grapes grown in Washington State. He wanted to pay homage to the wines that he truly loved - which were dark inky Syrah/Viognier blends of the North and sexy GSM (Grenache-Syrah-Mouvedre) blends from the South. 

Therefore, Rotie Cellars is dedicated to creating Old World wines from New World grapes.

In fact, the only two wines that are available now, until Spring Release 2012, are the Southern White - 2010 and the Southern Red Blend - 2009. As of this date I know they have a few cases left of the red and may have a few bottles of the white available - - maybe. If not, at least you will keep a watchful eye when it comes time for their new releases this spring. 

Southern White - 2010: 50% Viognier, 30% Roussanne and 20% Marsanne. When you tuck your nose into the glass bowl of this wine you cannot escape the rich perfume of pears, honeysuckle, lilac and violas. Sure - dab a little behind your ears. The nose of the viognier really takes front and center and does not want to be ignored. I had to take a second look at the vintage printed on the label as the  wine was the color of honey - as if it had taken on some age. At first glance I thought it might have been a vintage of at least 5 years old instead of two. The flavors reminded me of being in an orchard, with the notes of pears, peaches and apricots with a hint of acidity. It rounded out with flavors of light honey, vanilla, and wet stone.  This is a wine that is easy to sip, and sip, and ... It's one of those wines that I like to categorize as "swoon worthy!"

The Rousanne and Marsanne is from the Horse Heaven Hills AVA. The Viognier was grown at Seven Hills East in the Walla Walla AVA.

Southern Red - 2009: This is one of those GSM's I was referring to with 68% Grenache, 16% Syrah & 16% Mourvedre.  Inky, smoky and - - luscious. The nose is earthy with dark dried cherries and a hint of wet stone. Full flavors of more dark cherries, brambleberries and a hint of rhubarb rest on the palate. The flavors rounded out with the acidity of juicy raspberries and lingered with a light sprinkling of spices - nutmeg, black pepper and star anise. Very well balanced and a wine that I could sip on with or without food. A great pairing would be roasted red meat with an accompaniment of mushrooms and roasted carrots or go all vegetarian with a portobello mushroom "burger" on a poppyseed bun. 

The Southern Red is a wine you could put a few years on due to the tannins - - and with the help from the high winds of the Horse Heaven Hills AVA. The winds from the Gorge area helps to  increase grape's skin density which assists in creating tannins.

The word on the "wine street" is that the Washington AVA's of Horse Heaven Hills and the Gorge will be the future of world renowned Grenache.

February: Couvillion Winery and Petit Noirs Chocolate

I know - February was like sooo last month. Here we are in the middle of March.

However, when I do think of February I cannot help from thinking about two things: chocolate and cherries. No doubt it has to do with Valentine's Day and President's Day - you know, the ol' story of George Washington chopping down the cherry tree and how he couldn't tell a lie ...

Well, I cannot tell a lie. It's no secret that I love pairing chocolate and wine together. Last month, I recently discovered a wonderful pairing of the two, but of local chocolate, cherries and wine.  



Jill of Couvillion Winery

Jill Noble of Couvillion Winery produces small lots of larger than life grapes such as her Cabernet Sauvignon and Merlot.  These are bold wines, but with polish and elegance - alot like the winemaker herself.  Producing from small lots and estate vineyards allows Jill to ensure the quality of her grapes. She claims her grapes are lucky grapes and she feels lucky to have them. And for the record, we are always lucky when there is an opportunity to taste the wines of Couvillion.

Couvillion Merlot - 2009 and Petits Noirs Chocolat Tart Cherry and Star Anise Boutons ("buttons") make for a very satisfactory and lush pairing. The two really complement each other. 

Lan of Petits Noirs Chocolates

Lan Wong of Petits Noirs specialty is crafting chocolate creations that are not only inspired by the fresh produce grown in the valley, but also inspired from the various complex notes found in the local wines. This local boutique chocolatier is located in the lush Oregon region of the Walla Walla Valley, where vineyards and fruit orchards share the same fertile terrior. 

The Right Bank Bordeaux-style varietal of merlot has the flavors of earth and cherries with hints of mocha and undertones of clove and ripe dark plums. The dark chocolate is distinctive with dark red tart fruit and vanilla. The sprinkling of star anise brings it all together with tones of sweet licorice. 

"They" keep telling us about the benefits of red wine and dark chocolate and the two being "heart healthy." And of course, when we think of February we also think of hearts like in Valentine's Day. I also think that wine and chocolate are also beneficial for emotional health and happiness, too. I know wine and chocolate certainly keeps my emotional health and happiness in check.

Here's to February for all of it's chocolatey and cherry goodness - - and of course, wine.



Petits Noirs Chocolate Tart Cherry and Star Anise Boutons

Under the Radar Wines: A Wine Writers Dinner

If you are a wine lover, and especially one that enjoys wine and food pairings, have we got a St. Patrick's Day dinner for you without the green beer and annoying shin-kicking leprechauns. 

Paul Gregutt, wine writer and musician, too!

The Walla Walla Community College Center for Enology and Viticulture will be scene for the Wine Writers “Under The Radar Wines” dinner held on Saturday, March 17. 

Join Paul Gregutt, wine advisor for the  Seattle Times and Spokane Spokesman-Review, and Northwest editor for Wine Enthusiast magazine; as he has chosen a variety of wines that he considers some of the most exciting wines representing "new frontiers" in Washington State. Many of the wines Paul has selected are from wineries that are small and relatively new.

These selected wines will be paired with a six-course dinner by the college's Chef Dan Thiessen, Director of the WWCC Culinary Arts program (soon to be renamed "Wine Country Culinary Institute") and Chef Thiessen's culinary team.

Chef Dan Thiessen in action!

The proceeds from this exciting dinner will benefit the culinary and enology/viticulture programs.

Check out the menu listed. Some of my favorite foods and wine varieties are listed, from the baby Kumamoto oysters to the pear tartlettes and the Barnard Griffith Sangiovese Rose to the Trio Vintners Far Away Vineyard Mourvèdre.

Walla Walla is known for  wonderful wine dinners, but this is truly one of a kind. I cannot believe the affordable price for such a wonderful evening of food and wine - $65 per person (tax and gratuity included). Only room for 33 guests and I understand the tickets are moving fast. So please contact  Danielle Swan-Froese at 509-527-4215 for reservations. 

So once again about the date being St. Patrick's Day. I guarantee this wine dinner will be the "pot of gold at the end of the rainbow" (I know - - corny). Oh yes - and I will there, too!

The Future of Woodward Canyon

In 1981 this once small winery was one of the very first to claim a home in the history of Walla Walla wineries. Years later, it became known for its world class wines.

I can remember being asked several times where Woodward Canyon was located. Many a tourist would mention they had passed through the small town of Lowden in Walla Walla County and couldn't seem to find the winery. When I would tell them it was located next to the old school house L'Ecole No. 41, they would often comment, "Oh come on - you're kidding right? There's no way a world class winery would be located in a quonset hut."

Welcome to Walla Walla, where we still believe in agriculture, dedication and craftsmanship first, and fancy French-style chateaus aren't a necessity when it comes to making world class wines. Of course the quonset hut would evolve. Later came the new tasting room for Woodward Canyon - a charming 1870's farm house cottage that was remodeled and surrounded by beautiful gardens. Just a few years ago the stunning Reserve House, near the neighboring vineyard, was built for private tastings and dinners.

In keeping with craftsmanship and dedication, this week Rick Small and Darcey Fugman-Small, founders of Woodward Canyon announced their expansion of shareholders to their winemaker, Kevin Mott and their Sales Director, Thomas Woodley. Mott and Woodley will not only join Rick and Darcey in ownership, but also join the Small's adult children, Jordan Dunn and Sager Small.

In 2003, Mott and Woodley both joined Woodward Canyon and each one has extensive backgrounds in vineyard and winery management. Rick announced on behalf of his family and the winery that it was clear to them that Mott and Woodley were integral to their operations and to the future of Woodward Canyon. Rick and Darcey will continue to have daily involvement and management of the winery.

February for Foodies in Walla Walla - Chocolate!

If you are allergic or a hater of chocolate - - turn away now! You have been warned!

There are just a few days left to celebrate "February is for Foodies" the month-long promotion driven by "Experience Walla Walla." In fact, the last cooking class series is this Saturday, February 25. I understand there will be classes on pasta, soups, sauces and even chocolate truffles! For only $20 you get more than your money's worth. Not only do you learn handy food and kitchen techniques, but you eat and drink all day.

I could not pass up the Saturday, February 11 cooking session as it featured - - CHOCOLATE - - and so perfect since Valentine's day was just around the corner. The day started at 11:00 am at the Titus Creek Cafe at Walla Walla Community College. We were welcomed with introductions from the chefs; along with coffee, tea and fresh breakfast rolls awaited us.

Chocolatey-coffee goodness ready to be frozen!

Onto the first session of chocolate which was an introduction in sorbets and ice cream by Chef Dan Thiessen, Director of the WWCC Culinary Arts program (Chef Dan also made the announcement that the program will soon be renamed "Wine Country Culinary Institute" as well as some packaging of food products by the institute that will be seen on the grocery store shelves in the future). He had prepared the bases of what would soon become frozen and fruity deliciousness of an orange-pineapple-strawberry sorbet prepared with natural fruit juices and honey. Also, a rich and creamy chocolate-coffee ice cream prepared with not only cream and milk, but egg yolks and of course vanilla bean, semi-sweet chocolate and coffee. These fresh ingredients made even the best ice cream on grocery store's shelves pale in comparison.

Cocktails 101 by the Marcus Whitman's Mixologist, Silas Manlove demonstrated the ingredients needed at home to make the spontaneous cocktail. Glassware and the proper tools were also pointed out as a necessity to have on hand such as a jigger, shaker, strainer, muddler and more; including a bar book. After Silas discussed types of drinks (neat, rocks, etc), flavors, and styles; the end result was a "chocolatini" that the class imbibed in. This chocolate "martini" included many different chocolate flavored liquors and cream. Silas also included some of the favorite drinks recipes from the Marcus Whitman's Vineyard Lounge.

Sacher Torte

A generous buffet lunch was served before we went onto the other two cooking sessions - - even the tasty and tender tri-tip-style beef  was marinaded and prepared with a savory chocolate sauce. Tim Donahue, instructor from the WWCC Enology/Viticulture program was on hand to pour the wines produced by the students at College Cellars. Take it from me, the College Cellars Malbec was so well done and such a great pairing with the beef (those Agentinian cowboys know what they are talking about when pairing beef with their native Malbecs). Sacher Torte was served for dessert, which reminds me - -

Torte! Chocolate Torte! Chocolate Sacher Torte! Pastry Chef Greg Schnorr from the WWCC Culinary Arts program shared with us the story of this rich chocolate cake with roots from Vienna as far back as 1832. He demonstrated for us how this cake can be made so easily by using a basic cake mix, apricot jam, a bottle of rum, dark chocolate and a pint of whipping cream. He made it look so easy - - but tasted as if it came from the Vienna Hotel Sacher itself. Perfect with a cup of coffee which is traditional in Vienna. However, I broke tradition and enjoyed a glass of wine with mine.

In fact, Jaime Chalk from L'Ecole No. 41 joined us at this foodie experience to pour for us L'Ecole No. 41's 2009 Estate Syrah from the Seven Hills Vineyards. It was a dark inky wine with earthy aromas of cigar box and spice. Flavors of dark concentrated fruits such as plums and blackberry was so perfect - - so perfect paired with the heavy dark chocolate cake.

A Girl's Favorite: Roses, Wine, and Chocolate!

Pastry Chef Mandi Konen from the Marcus Whitman demonstrated for us chocolate truffles filled with a salted-caramel center. Of course we were the beneficiary of the samples! She displayed for us an assortment of various chocolates from unsweetened to white chocolate that can be used in preparing confections. She showed us tips on how to temper chocolates from the melting and cooling stages, as well as molding them into their perfect shapes. Once again, Chef Mandi made the production of these beautiful chocolate squares look so easy.

What? There was more? Yes, there was a treat in store for us. The Four Tenors arrived! This talented quartet not only sang to us, but also gave red roses to all of the women. Chocolate, flowers, wine and tenors! What more could we want for Valentine's Day? At this time the Four Tenors are performing at the Power House Theatre and this is their last week. They sing a variety of music from Pop, Country, Broadway, and Classical (okay, yeah that is me posed with them below - they visited me at the wine shop).

Chocolate Truffles by Chef Mandi

Yes and there is more! Last but not least, Chef Antonio from the Marcus Whitman Restaurant and the students from the Titus Cafe served us up a platter of morsels to be paired with the Syrah from L'Ecole No. 41. However, this wasn't just a little sampling of cheese and crackers - - it was another meal! Our wine pairing food was not only a plate of charcuterie and cheese, but also a lamb-sicle layered on top of a tomato/olive/caper relish and a layer, of what I thought was possibly creamy polenta, was actually creamed parsnips prepared with white chocolate. Yes, I would have originally turned my nose at it, but so happy I sampled before I knew what it was - - it was remarkably - - delicious!

Four Tenors and Moi!

This session may have stopped at the WWCC Titus Creek Cafe, but it continued later with a Happy Hour session of "Wine and Bites" at the Marcus Whitman Hotel. Once again, there is one more Saturday session and if they aren't already sold out, this is so well worth the time and the affordable dollars to attend. Many thanks to everyone who prepared these wonderful Saturday events - - whomever says, "There is nothing to do in Walla Walla" must not venture far from their couch.

World Class Winemaking at Gramercy Cellars - It's Hunny Boo-Boo Go-Go Juice

The name of this Walla Walla winery is distinguished. The label is tasteful and distinguished. The founder has a distinguished past in the world of wine - - and now their style of winemaking is - - well - -

It's honey boo-boo go-go juice!

My sincere apologies to: TLC (aka The Low Class) TV program "Toddlers & Tiaras," the toddler, Miss Honey Boo-Boo Child and her mother, Jaba the Hut.

February is for Foodies in Walla Walla!

It's February and this month has never been known to be filled with warm and sunny days. Many of us are still in hiberation and looking for something to do. We are often looking for something to keep us entertained, possibly educational, affordable and a plus if it is tasty, too!

February for Foodies is a month-long promotion driven by "Experience Walla Walla," a campaign organized by the Marcus Whitman Hotel & Conference Center and promoted by other area businesses. This five-month marketing campaign is to assist in building off-season tourism into "year-long tourist season," especially during the slower months of November through March.  The ultimate goal is to fill more rooms. More accomodations booked means more the Walla Walla Valley benefits - not only from winery tourism and accomodations, but restaurants, grocery stores, gas stations and other retail businesses benefit - - in fact, we all benefit!

Each Saturday is a full day filled with food and fun at an affordable price of only $20! Last Saturday (February 4) was a theme around the Super Bowl!

February 11 - Chocolate is for Lovers: You can guess how you will spend your day.

February 18 - Rivers, Oceans, Field and Farm Proteins: Grilling, roasting BBQ'ing, the perfect sear and even smoking.

February 25 - Classical and Modern Cookery: Fresh pasta, Mother sauces, soup making and the art of the perfect souffle'.

These culinary experiences also conclude with "Wines and Bites" from 4:30 - 6:00 pm hosted by the Marcus Whitman, where guests may sample local wines and appetizers made by Chef Antonio of the Marcus Whitman Restaurant.

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Brenda Mussman making bratswurst with Chef Jay

This last Saturday I had an opportunity to attend the first of the February is for Foodies Culinary Experience. The theme was Super Bowl and what a day! It was a full-day of eating and learning and even  drinking wine. I am excited to share my first-hand experience with all of you.

The day started at 11:00 am at the Titus Creek Cafe at WWCC. We were welcomed with introductions from the chefs, along with coffee, tea and fresh breakfast rolls.  Onto the first sessions of cooking. The morning classes included how to make naan (a South Asian flatbread) taught by Chef Greg Schnorr, instructor at WWCC Culinary Arts program. Delicious! The art of making German bratswurst by Chef Jay Entrikin, also instructor at WWCC Culinary Arts program. He made it look so easy!

Not only were we given an opportunity to have hands on cooking experience, but we were also given the recipes and generous samples to nosh on throughout the day. Lunch was provided with salads along with the samples from the demonstrations including naan made into pizza topped with freshly made mozzarella.

Chef Antonio making fresh mozzarella

Wine pairing was also available throughout the day by Tim Donohue, instructor at WWCC College Cellars and Shari Brumbach of Woodward Canyon, along with coffee, tea, pop, and water for those non-wine drinkers.

The afternoon brought us more cooking experiences! Chef Antonio Campolio from the Marcus Whitman demonstrated the art to fresh mozzarella cheese from start to finish. Oh my! The cheese was silky and so fresh. And last but not least, Chef Dan Thiessen, Director of WWCC Culinary Arts program produced for the class a venison stew. The tips for seasoning, making stock, using tomato paste and wine to break down and soften proteins, carmelizing vegetables and browning meats were endless and not just for this particular recipe, but so valuable for every day cooking.



Kobe beef with coffee rub



The full day came to an exciting conclusion with an Iron Chef Cook-Off with Chef Antonio and Chef Dan. The subject was Kobe beef. We all had the best seats in the house as we were invited back into the kitchen to watch it all happen. Each chef had a team of two culinary students to assist and a table full of ingredients to choose from.

We watched knives fly and pans flame. Chef Antonio prepared the beef into Asian-inspired shish-ka-bobs on top of a colorful cabbage slaw accented with two very flavorful sauces. I wanted to keep licking the plate. Chef Dan rubbed fresh coffee grounds and spices on the meat and served the bite size morsels with a fresh cilantro sauce and freshly-made pickled ginger. I loved the smoky flavor from the coffee. And the winner? It was a very deserving tie! Both chefs had components that made each dish a winner.

So, see what you missed out on?  A day of food, fun and to hang with the chefs. Don't miss out on next week's addition - - Chocolate! I understand there will be chocolate goodies taught and prepared, another Iron Chef cook-off and even a Happy Hour Mixology 101. Wine tasting by L'Ecole No #41 and WWCC College Cellars. For more information contact the Marcus Whitman Hotel and Conference Center or call  509-524-5110.

Chef Antonio and Chef Dan with WWCC Culinary Arts Crew



Petit Verdot in Walla Walla

It's a grape you don't see lingering much on a wine shelf, but when you do and if you are a lover of Bordeaux-style wines, grab it!

The history of Petit Verdot is thought to have predated Cabernet Sauvignon in the Bordeaux region. As I was doing some sleuthing on it, Petit Verdot has been linked to the Duras and the Tressot grapes.

Duras is a French variety mostly grown around the Tarn River, northeast of Toulouse. It is usually blended with other traditional red varieties, but production has been declining in recent years.

The Tressot grape is a dark skinned varietal that has been historically grown in Burgundy, but now almost extinct. Possibly some small vineyards still remain in the Chablis area of Burgundy.

Petit Verdot often ripens much later than the other varieties in Bordeaux, and often so late that it fell out of favor in Bordeaux. When it does finally ripen, it's been typically added just in small percentages to add stout tannins, concentrated color and richness to Bordeaux blends, especially in the New World.

I just love pronouncing the name and of course slowly sipping on a glass as well, especially a glass of 100% PV. We are seeing this grape slowly coming back into favor, not only in the United States, but also in Australia, South Africa and Argentina. And speaking of United States, we are seeing PV in the state of Washington and especially here in Walla Walla!

Gifford-Hirlinger, Saviah Cellars, Seven Hills Winery, Watermill Winery, and Zerba Cellars, to name some of the most recent that have bottled 100% Petit Verdot - - and now SuLei Cellars has made it on the PV list of producers.

The SuLei (soo-lay) Cellars Petit Verdot is a deep garnet color that opens with perfumey nose of violets followed by aromas of dried cranberry and a hint of sandalwood. Rich dark fruits of plum and black berries, along with leather, round out into a rich mid-palate and finishes with a black pepper finish. The wine was unfiltered to show off the natural accents of the concentrated nature of this wine.

Think proteins when pairing with food. I would pair the Su-Lei Cellars PV using foods that are fatty and full of protein. Rich foods! The best cuts of red meat and especially wild game. Stilton cheese and other well-aged cheeses could stand up to this dark beauty and even a heavy chocolate mousse to finish out the meal.

Of course, this type of a meal, along with the richness of the wine, isn't the kind of dining that you would do everyday, but it is certainly worthy of a celebration or a romantic dinner for two. Enjoy!