Wines to go with Winter Stews

During the winter months, what better way to eat than with a hearty stew? There are all kinds of recipes for stews, so choose your favorites and pair them with these suggestions from the February and recent issues of the Review of Washington Wine.

Beef Stews - For these, I prefer a hearty red such as a Syrah, a "Rhone style" red or a Malbec.

2008 Buried Cane "Heartwood" Red, Columbia Valley (Feb.)

2009 Amavi Cellars Syrah, Walla Walla Valley (Feb.)

2008 Cuillin Hills "The Dungeon" Red, Washington (Feb.)

2009 Cave B Syrah, Columbia Valley (Feb._

2009 Five Star Cellars Malbec, Walla Walla Valley (Feb.)

Lamb Stews - Merlot or "Bordeaux style" blends work well here.

2008 Northstar "Stella Maris" Red, Columbia Valley (Feb.)

2008 Matthews Claret, Columbia Valley (Feb.)

2008 Northstar Merlot, Columbia Valley (Feb.)

2009 Convergence Zone "Storm Front" Red, Red Mountain (Feb.)

2008 Forgeron Cellars Merlot, Columbia Valley (Jan.)

2008 Kontos Cellars "Alatus" Red, Walla Walla Valley (Dec.)

Veal Stews - These call for a medium-bodied red such as a Sangiovese, Tempranillo or Grenache.

2009 Hollywood Hills Grenache, Horse Heaven Hills (Jan.)

2009 Castillo de Feliciana Tempranillo, Wahluke Slope (Jan.)

2009 Robison Ranch Cellars "Combine" Red, Walla Walla Valley (Dec.)

2009 Nefarious Cellars Grenache, Snipes Mountain, Upland Vineyard (Nov.)

Vegetarian Stews - If there are a lot of legumes and root vegetables, an earthy Cabernet Franc is suitable, if the dish is spicy, try a Mourvedre or Syrah.

2009 Spring Valley "Katherine" Cabernet Franc, Walla Walla Valley (Feb.)

2009 Hollywood Hills Mourvedre, Horse Heaven Hills (Jan.)

2009 Don Carlos Vineyard Cabernet Franc, Walla Walla Valley (Jan.)

2009 Tertulia Cellars Cabernet Franc, Walla Walla Valley (Jan.)

2008 Saviah Cellars Cabenet Franc, Walla Walla Valley (Dec.)

2008 Coeur d'Alene Cellars "MO" Mourvedre, Washington (Dec.)

Steelhead - A Winter Salmon Alternative

During the winter months, most salmon is frozen from previous months' catch. But there is a wonderful alternative in steelhead trout. Steelhead is very similar to salmon, essentialy a salmonid species that spends its life cycle in fresh water instead of going out to sea. Today, wild steelhead is caught only by sports fishermen. But farm raised steelhead from the cold waters of the Pacific Northwest provide plenty of flavor. They are high in beta omega fats (the good kind) and are easily pan broiled. I use my mixture of 1 tablespoon olive oil, 2 tablespoons of soy sauce, 1 teaspoon coriander, 1/2 teaspoon cumin, marinating about 1/2 hour ahead.

With pan broiled steelhead, any of the wines for veal stew, above, will work nicely. Cabernet Franc can also do well.