The Under the Radar Wines Dinner

 

On Saturday, March 17, the Walla Walla Community College Center for Enology and Viticulture hosted an "Under the Radar Wines" Dinner. The event sold out quickly. Paul Gregutt discussed the wines being poured, and Catie McIntyre Walker provided additional commentary. The theme of the dinner was to showcase varietals that are not particularly well known, "under the radar," so to speak. Here's the menu and accompanying wines with my comments.

 

Hors d'oeuvres

Kumamoto Oysters, Vers Jus Reduction

House Bratwurst, Pretzel Bread, Stone Ground Mustard

Curried Potato Samosa, Roasted Shallot-Yogurt Cream

Treveri Cellars Blanc de Blanc Brut

2011 Barnard-Griffin Rose of Sangiovese

The true brut sparkling wine went nicely with the oysters and the fresh, fruity rose complemented the appetizers.

 

Dinner

 

Salad of Frissee, Parsnips and Arugula

Toasted Hazelnut Vinagrette, Drunken Goat Cheese,

Crouton of Dried Cherry Brioche

2008 Stottle Winery Barbera

Red wine with salad? This combination worked well as the natural cherry-like tartness and ripe juiciness of the Barbera complemented the salad.

 

Seared Prosciutto Wrapped Manchego

Peperonata, Olive Tapenade

Herb de Provence Tuile

2010 Airfield Estates Tempranillo

The smoky aromas and young, fruity flavors counterpointed the prosciutto and cheese as well as the tapenade.

 

Cream of Butternut Squash Spiced Cream

2009 Angelvine Stonetree Vineyard Zinfandel

The spices in this soup complemented the spiciness of this Washington Zin from an Oregon winery.

 

Pepper Crusted Lamb Loin Chop, Goat Crepinette

Crispy Fingerling Potatoes, Roasted Fennel Salad

Tomato Chutney & Herb Demi-Glace

2009 Nefarious Cellars Defiance Vineyard Malbec

2009 Trio Vintners Far Away Vineyard Mourvedre

These two rich, savory reds showed plenty of penetration to pair beautifully with the pepper and herbs of the entree.

 

Melange of Miniature Desserts

Poached Pear Tartlets, Lemon-Grapefruit Granita

Salted Caramel-Almond Clusters, Dipped Truffles

2011 College Cellars Ice Wine of Cabernet Sauvignon

2011 College Cellars Port of Barbera

These two wines are striking products of the ingenuity of the enology faculty and students in dealing with the vagaries of mother nature. The Ice Wine was made from frozen grapes that were pulled off the skins after crushing, producing an light amber colored white with rich pear and currant aromas and bracing acids counterpointing the sweet-dry flavors. The Barbera was from grapes harvested at high acid levels. So the juice was partially fermented, and then arrested with spiritsl, resulting in a thick, sweet fortified wine.

 

Some of these wines will be reviewed in upcoming issues of the Review of Washington Wines. Watch for them!

 

The Woodward Canyon / L'Ecole No. 41 Industry Event

 

The follwing Monday, March 19, Woodward Canyon and L'Ecole No. 41 hosted a joint Industry Event to introduce some of their current and upcoming events. Many wine industry people attended and there was a lot of fun. Owner-winemaker, Rick Small of Woodward Canyon, served up his famous pulled pork sliders, and L'Ecole had tasty marinated shrimp. New releases, which will be reviewed in the May issue, are:

2011 L'Ecole No. 41 Chenin Blanc

2011 L'Ecole No. 41 Grenache Rose

2009 L'Ecole No. 41 Estate Cabernet Franc, Seven Hills Vineyard

2009 L'Ecole No. 41 Estate Petit Verdot, Seven Hills Vineyard

2009 Woodward Canyon "Artist's Series" Cabernet Sauvignon

2009 Woodward Canyon "Dedication Series" Old Vine Cabernet Sauvignon

 

Liquor Privatization Update

 

Three weeks ago, I reported on the progress of the Initiative 1183 privatization of the sale of spirits. Since then there have been further developments:

A Cowlitz County judge has upheld Initiative 1183, finding that the funding provision for public safety can be connected to liquor, therefore not violating the "single subject" requirement for an initiative. Opponents say they will appeal to the Supreme Court, but the Washington State Liquor Control Board is proceeding with implementaion of the Inititative. Applications for licenses to sell spirits are being processed, and the State Liquor Stores are being auctioned off, with bids being taken until April 20 and winning bidders being announced on May 1. The private sale of spirits is to commence June 1.