Category Archives: Highly Recommended

Happy 11th Birthday to The Rambling Vine!

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Disclosure Statement: This post contains affiliate links. When you click on an affiliate link and make a purchase, I receive a commission at no additional cost to you. All opinions are my own.

The Rambling Vine turns 11 today! I published my very first post here on 4/20/12 (purely coincidental date), lamenting the imagery of the word “blog.” Now, likewise, I can’t bring myself to use the word “blogaversary” – such a tangled, ugly word, am I right? We’ll stick with birthday, or anniversary. 🙂

https://upload.wikimedia.org/wikipedia/commons/c/c2/Cupcake_Camp_Montreal_2009_%284113329873%29.jpg
I began this website as a place to record memorable wines and as a creative playground for my writing alter ego. I am having so much fun getting back into blog life; crafting posts and sharing about the special and interesting wines I have come across. Those of you reading along, THANK YOU, especially those of you who have been patiently waiting while I raised babies and was kinda busy. Sticking to a schedule has definitely helped keep me consistent.

In honor of hitting blog adolescence (I’m sure this will be much easier than human adolescence), I am sharing with you a red wine that I’ve not simply loved and been impressed with, but a wine that is in a whole other category unto itself. Everything I desire in a great wine is here in spades. I can’t recommend this enough.

Like adolescence, this wine is powerful with a lot going on, but unlike adolescence, it is balanced and knows who it is.

Here you go:
Ancient Peaks Zinfandel Paso Robles Santa Margarita Ranch

Ancient Peaks Paso Robles Zinfandel Santa Margarita Ranch

The zin that stole my heart! Ancient Peaks Paso Robles Zinfandel Santa Margarita Ranch.

$18/bottle on wine.com
Full body, 15% ABV
This was a wine that originally came home with us from La Conner Sips, a wine shop in one of our favorite small towns to get away. My initial thoughts were that this was as close to red wine perfection as you can get! Everything is in perfect balance and harmony – good fruit, good strength, sweetness/dryness, etc. Stunning how excellent this wine is.

Here are the winemaker notes:
“The 2017 Zinfandel presents bright boysenberry aromas with hints of sandalwood and vanilla. A juicy, jammy texture is loaded with generous flavors of wild raspberry, black cherry, plum, mocha and cedar. Spicy black pepper notes join mouthwatering acidity on a beautifully balanced finish. The juicy, spicy character of the 2017 Zinfandel is a perfect match for fine comfort foods, including grilled chicken flatbread, Italian sausages, Santa Maria-style tri-tip and Pepper Jack cheeseburgers.”

Wilfred Wong of wine.com described the 2017 vintage as “an explosion on the palate” and that this wine is “not for the faint of heart.”

Don’t let that description of a wild pre-teen freak you out. It still boasts exceptionally balanced richness and depth.

While I originally tried the 2017 vintage and that is out of stock on wine.com, the 2020 vintage is available on wine.com through my affiliate link here.

Here are the tasting notes for the 2020 vintage. It’s still Zinfandel from the same vineyard and winery, so very similar:

“The 2020 Zinfandel makes an immediate statement with bright, jammy aromas of raspberry, cinnamon spice and vanilla cream. Luscious, rounded flavors of red cherry, raspberry and blackberry unfold across a beautifully weighted mouthfeel, all under- pinned by deeper hints of roast coffee and black pepper. Smooth, juicy acidity brings impressive balance to a uniquely elegant finish.”

Words fail me. I don’t know how to stress how exceptional this wine is, other than the fact that I chose it as my blog anniversary celebration wine.

Grab a bottle, it’s only $18! And raise a glass to your favorite wine blog. 😉

Happy 11th birthday, Rambling Vine! You’re turning into an incredible young blog and I can’t wait to see what your adolescence holds in store for you. ❤

(And by the way, it’s time we had some “talks.”)

An Argentinian Treasure for World Malbec Day

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Disclosure Statement: This post contains affiliate links. When you click on an affiliate link and make a purchase, I receive a commission at no additional cost to you. All opinions are my own.

Hear ye, hear ye! Today I doth proclaim World Malbec Day, a day to solemn ourselves and pay tribute to the magnificent Malbec grape, and all its vinous manifestations, forsooth (rolls up scroll).

Yep, here we are with another wine holiday on our hands. This time it’s World Malbec Day; yea verily yea (I really need to start using that phrase IRL)! It’s interesting that Tannat Day and Malbec Day are so close together on the calendar, and they are the signature grapes of neighboring countries Uruguay (Tannat) and Argentina (Malbec). Not sure if this was done on purpose or not, but it makes sense to continue our little South American sojourn, so vámanos.

Malbec is a wine I have intensely adored, especially in my beginning days of wine exploration. And I still love it. I haven’t had it as much lately because I’ve been spending my wine budget elsewhere, but for me and many in the world it’s a classic.

I’ve had wonderful Malbecs from my home state of Washington, but today I’m unlocking my wine treasure chest to introduce you to one of my favorite Argentinian Malbecs, which will give you a great idea of why Malbec shines in this country.

Malbec and Tannat have similar backstories. In the 16th century, Spanish missionaries spread vinifera plantings throughout Argentina to establish a supply of sacramental wine. Using the farming practices of the natives, the Spanish irrigated the vineyards in the valley with ice/snow melt from the Andes Mountains. In the late 1800s and early 1900s, many European immigrants came to Argentina and brought with them new grape varieties, including Malbec. Both Tannat and Malbec are grapes native to southwest France.

This particular Malbec is magical. I used this wine in a class I taught to illustrate Old World vs. New World wine characteristics (essentially, warmer climates yield grapes with higher sugar content, and cooler climates yield grapes with higher acid content, because they don’t ripen as much as their warm climate counterparts). Everyone loved it, and this beauty just got more interesting and sumptuous the longer it revealed itself in the decanter.

For best results, decant for 30-60 minutes prior to drinking. If it’s for a group, pour out the whole bottle into a decanter.

Here are the details and my impressions of the wine:

Phebus Malbec Gran Reserva Mendoza Argentina

Phebus Malbec Gran Reserva Mendoza Argentina. Photo courtesy Total Wine.

Phebus Malbec Gran Reserva Mendoza Argentina

  • $27/bottle at Total Wine
  • Full body, lots of heft, 15% ABV
  • Good acidity providing solid structure
  • Bold, unfolding layers of blackberry, black cherry, coffee, chocolate, tobacco
  • Velvety texture
  • Long, complex, irresistible finish

As I have regrettably lost my tasting notes from the last time I had this wine, my list may be missing a few details, but I’m providing you with the product description from Total Wine, which sums up my recollection as well:

“A very complex and elegant wine with floral aromas of violets, black cherries and licorice. On the palate the wine is deep and rich, perfectly balanced with delicate silky tannins and well integrated French oak. Perfect with a juicy steak, game, rich cheeses and chocolate desserts.”

My husband picked up this wine from Total Wine years ago. We first had it with a roast and it was magnífico. It’s one wine we turn to again and again and we are always floored by its quality. Remember, Argentina is also famous for its excellent beef, so Malbec + steak = natural harmony.

Total Wine also sells the Phebus Malbec ($14) and the Phebus Malbec Reserva ($17) in addition to the Gran Reserva ($27). I’ve had the Reserva which is still excellent – not as outstanding as the GR but nevertheless a wonderful wine for the price. You can try the others, but the Gran Reserva is unbeatable in style and quality. Go ahead and splurge on this version, I assure you it’s worth it!

For fun, buy all three bottles and do side-by-side tasting comparisons. See if you think they are each worth their price. Call it your World Malbec Day fiesta!

Happy World Malbec Day! Do you have a favorite Malbec I should know about? ¡Dígame! 🙂

Nat Geo Wines of the World

Willows Lodge Secret Supper Series at Barking Frog with Côte Bonneville Wines

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Disclosure Statement: This post contains affiliate links. When you click on an affiliate link and make a purchase, I receive a commission at no additional cost to you. All opinions are my own.

Spoiled. Utterly spoiled to the hilt. That was my March 2023, and I am not complaining. I hit every single possible type of wine event last month – a wine festival, a tasting, a seminar, a wine club event, and an unforgettable, luxuriously indulgent multi-course wine and food pairing dinner, generously provided by my exceedingly gracious in-laws. That dinner was the Secret Supper Club at Barking Frog Restaurant, featuring Côte Bonneville wines.

About Barking Frog/Chef Dylan Herrick
Willows Lodge is a luxury hotel in the heart of Woodinville (WA) wine country (which boasts over 130 wineries!), and Barking Frog is its signature restaurant. Here is what makes Barking Frog special:

“Barking Frog is a culinary experience known for innovative seasonal menus, award-winning global wines and its signature ambiance. When you pair this with our exceptional service it is easy to see why it is one of the most widely desired restaurants on the eastside.

In collaboration with local farmers, food artisans and foragers, Executive Chef Dylan Herrick has built a talented culinary team that draws its mastery from modern and classic techniques, creating dishes that are inventive yet timeless.”

In addition, Barking Frog has received Wine Spectator’s Award of Excellence for five consecutive years. No bad wine here!

The Secret Supper Series is an opportunity for Chef Dylan Herrick to be creative and come up with some fantastic dishes that he pairs with the equally fantastic wines of a featured winemaker; in this case, Cote Bônneville Winemaker Kerry Shiels. The collaboration between a chef and winemaker is akin to a dancer and a musician working together – two diverse but essential elements needed to create a masterpiece. The congruity of the food and wine was outstanding. Mind and taste buds blown.

About Côte Bonneville Wines/Winemaker Kerry Shiels
Côte Bonneville is an estate winery located on world-renowned DuBrul Vineyard in Sunnyside, WA, in the Yakima Valley AVA. In 1991, Hugh and Kathy Shiels (parents of current winemaker Kerry Shiels) purchased some land and tore out the existing apple orchard. In 1992 they planted DuBrul Vineyard. According to their website, DuBrul Vineyard is “consistently recognized as one of the top vineyards in Washington State…. DuBrul Vineyard designated wines, from Côte Bonneville and others, have consistently been well received by critics and sought after by consumers world wide.” Grapes grown here have unique flavors and structure that put them in the class of ultra-premium wines. Côte Bonneville Winery was founded in 2001 to “produce classically styled wines that best express our particular site.” Learn more about DuBrul Vineyard and Côte Bonneville.

Kerry was great to talk to and learn from. A former engineer turned winemaker, she received her master’s degree in viticulture and enology from UC Davis. After gaining winemaking experience in California, Australia, and Argentina, she came home and got to work as head winemaker at Côte Bonneville in 2009. She brings exacting precision, immense knowledge, excellence, and the utmost care to her winemaking and her wines show it.

An interesting fact I learned about Kerry’s vineyard crew is that they are all women. This is unusual since over 75% of winery workers are male. She told me they tend to be “more nurturing and detail-oriented in the vineyard. They take great pride in helping grow some of the best grapes in the state!”

The Dinner
This was so much fun! There were only 9 of us guests total, 11 counting Kerry and Dylan. In my opinion, this is the perfect group size for an intimate evening, and being able to actually talk to each other and get to know each other proved very pleasant. It was also nice to be able to hear the discussions, and not be trying to shout above the din, like at a loud, crowded event. We were able to ask questions of Dylan and Kerry, and had great conversations. The service was impeccable so a big thank you to the team that served our group that evening.

Every wine I tried was pure loveliness and went beautifully with the food pairings. It was a flavor celebration from start to finish. I probably moaned, rolled my eyes, and made hand gestures a lot, but I can’t help it when I have amazing food and wine!

Here is the menu and my review of the meal. I am missing a description and photo for the starter, but it was super tasty. I did not photograph the wines, but I assure you I drank them (I think you can imagine what a glass of cab or chardonnay looks like)! 😉

Roes & Rosé
Cured Salmon/Trout Roe/Citrus Panna Cotta/Local Honey Espuma
2022 Côte Bonneville Rosé

Roes and Rose course, Barking Frog Woodinville Secret Supper, March 2023

Roes and Rose course, Barking Frog Woodinville Secret Supper, March 2023

The Rosé is made from Cabernet Franc grapes that are grown specifically for becoming Rosé wine, not for making Cab Franc wine or to be blended with other red grapes. Deep, beautiful fruit aromas, medium body, bright acidity. An intriguing wine and perfect pairing with the salmon and trout roe. Welcome spring!

Five-Spice Sakura Pork
Indian Curry-Spiced Romesco/Pomegranate/Arugula/Pineapple Kombucha Caramel
2019 Côte Bonneville Chardonnay

Five-Spice Sakura Pork course, Barking Frog Woodinville Secret Supper, March 2023

Five-Spice Sakura Pork course, Barking Frog Woodinville Secret Supper, March 2023

Holy cow (or should I say, holy swine). This was my favorite food of the night. I am going to have to get creative and re-create this flavor palette at home sometime. Classy, rich pairing with the chardonnay. Hats off to Chef Dylan on this one!

Roasted Wild Mushrooms
Currant/Chimacum Valley Chimatomme/Potato Glass/Toasted Rice Oil
2012 Côte Bonneville Cabernet Sauvignon

Roasted Wild Mushrooms course, Barking Frog Woodinville Secret Supper, March 2023

Roasted Wild Mushrooms course, Barking Frog Woodinville Secret Supper, March 2023

My absolute favorite wine of the night had to be the Cabernet Sauvignon. There were zero faults with this wine: it was smooth, full, rich, pure, balanced, complex, elegant – basically every positive adjective you can throw at a fine wine. Because it’s an epic $200 bottle of wine, it probably won’t make my acquaintance again for a while. I didn’t know the price of the wine until I looked it up afterwards, but I could definitely tell I was drinking something extremely special in a whole other league of wine. Brava, Kerry!

Intermezzo (a palate refresher between bites)

Intermezzo, Barking Frog Woodinville Secret Supper, March 2023

Intermezzo, Barking Frog Woodinville Secret Supper, March 2023

The Intermezzo was one of the more memorable things I’ve consumed in a long time. This is not a complete list, but it did include kiwi juice, pop rocks, basil seeds, foam, etc. It hit every last pleasant taste bud receptor on the tongue and every food texture sensation. Wow and yum! I can still taste it.

Whey-Braised Lamb Shoulder
Vanilla Scented Parsnip/Fennel Two Ways/Cocoa Nib Hummus/Yogurt Drizzle
2014 Côte Bonneville Syrah

Whey-Braised Lamb Shoulder course, Barking Frog Woodinville Secret Supper, March 2023

Whey-Braised Lamb Shoulder course, Barking Frog Woodinville Secret Supper, March 2023

Another delicious dish with delicious wine. The lamb, with the cocoa, vanilla, and yogurt flavors played very well with the Syrah.

Lemon Pound Cake
Chamomile Noodles/Citrus Salad/Mandarin Caramel/Lemon Curd
2009 Côte Bonneville Late Harvest Riesling

Lemon Pound Cake course, Barking Frog Woodinville Secret Supper, March 2023

Lemon Pound Cake course, Barking Frog Woodinville Secret Supper, March 2023

I am a chocolate lover so the dessert I could have easily passed on (and I’ll be honest, the look of the noodles was a bit off-putting), but the flavors did make for an excellent pairing with the Riesling. The Late Harvest Riesling reminded me of Tokaji (toe-kai), the famed Hungarian dessert wine. Just enchanting. ❤

News/In Sum
If you love wine (check) and food (check) and pairing the two (check), Barking Frog will soon be rolling out some new food and wine pairing menus, presumably featuring slightly smaller food portions similar to this multi-course dinner format. The aim is to present foods that will complement featured wines and deepen their enjoyment through pairing. I would love to go back again, if not for a winemaker dinner, then at least to try these new pairing menus. Keep tabs on their happenings here.

If you’d like to know more about Barking Frog’s Secret Supper Club, you can request an invitation by emailing barkingfrogevents@willowslodge.com. These events are not published on their website so you will need to be on their email list. Expect to spend approximately $285/person plus tax and gratuity.

Check out Côte Bonneville’s current releases – they can be shipped around the country. Information on their tasting room hours can be found here. You can also purchase their Carriage House Red Blend through my affiliate link at wine.com.

A tasting out at Côte Bonneville is a must on my spring or summer to-do list!

Special thanks to Rich and Dustin for snapping pics while I lived in the moment. 🙂

What to Drink with Easter Dinner (or, Why Pinot Noir Is Your Answer to Everything)

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The Easter holiday is fast approaching, and so is the pressure to go shopping and pick out the perfect wine to go with your feast. As if the rest of the to-do list weren’t enough! Trying to match the right wine to your meal can cause so much stress it makes you want to dive head first into the Peeps and jelly beans! If you’re putting out the wine S.O.S. signal, I see you, and I’m here to help. Deep breaths, ahhhh.

First of all, banish the word perfect from your wine vocabulary, and replace it with great. Trying to find the perfect wine pairing sounds like too much pressure and highly unrealistic. But a great pairing, that is doable!

If you’re doing something traditional along the lines of ham, lamb, or salmon, you need to set your sights on delightful, drinkable Pinot Noir. Pinot Noir is one red wine that will go beautifully with all three of these proteins. While no two Pinots are exactly the same, in general this is what you will get from a glass of Pinot Noir and why it is a consummate pairing wine for so many foods:

  • Light to medium body, although some verge on medium to hinting at full-bodied, depending on things like climate, weather, region, etc. The body of a wine should match the “weight” or heaviness, of a food in your mouth.
  • Subtle, integrated, elegant tannins that don’t clash or compete with the texture of the food.
  • Moderate acidity. A wine needs to be more acidic than the food at hand, so this is a great option for pairing that won’t get lost in your mouth.

Fair warning: I prefer my Pinots to have more heft, fullness, and richness than some, so if you err on the side of super light-bodied Pinots with ultra-delicate aromas and flavors, these might not be up your alley. When I drink wine, I want to taste wine, not fruity water, right?

Anyway, here are two Pinot Noirs (one from Washington and one from Oregon) that I really admire and that deserve a spot on your Easter table. The Washingtonian clocks in at $27/bottle and the Oregonian at $35/bottle. Both are delicious wines and excellent values for their quality tiers.

Pike Road Corrine Vineyard Pinot Noir

Pike Road Corrine Vineyard Pinot Noir. Photo courtesy Pike Road Wines.

For the Oregon selection: I tasted the Pike Road 2019 Corrine Vineyard Pinot Noir at the McMinnville Wine + Food Classic this past month. It is $35/bottle and utterly delicious! The grapes are from the Chehalem Mountains AVA, and the Corrine Vineyard was planted in 1989 at the intersection of marine and volcanic soils. The vineyard is a “warmer site for Pinot Noir, producing intense fruit, heady aromatics, and lots of structure.” Yum! You can “expect wines with a big ripe core of concentrated fruit and a bright, fresh profile” with red fruit, spice, and floral tones. Sounds lovely.

For the Washington selection: who else but Skagit Crest Vineyard & Winery? All of their Pinot Noir is estate grown and produced. I have tried the 2016, 2017, and 2018 vintages, all side by side, and all are completely different wines. I love each one for different reasons. Right now I’m drawn to the 2017 Pinot Noir, with its “red fruit, rose hips, forest floor and spice rack components, framed by raspberry tea tannins and lemon oil.” We will most likely be opening this up Easter night.

Skagit Crest Pinot Noir 2017

Skagit Crest Pinot Noir 2017

I asked Owner and Winemaker Chuck Jackson what he would recommend, and while he said either vintage would go well with any of the meats, he would opt for the 2017 Pinot Noir with darker meats & heavier seasonings and the 2018 Pinot Noir with lighter meats & less intense seasonings. He would definitely choose the 2018 Pinot Noir for lamb. This beauty has elegant, subtle fruit and spice in the vein of Burgundian Pinot Noir, and is drinking round and balanced right now.

There are tons of great wines out there – so dang many. Don’t get hung up on finding the ultimate “perfect” pairing for your particular food, because there is definitely more than one wine that will work with your food. Some may be more wonderful than others, but it’s a fun chance to learn.

Obviously you can pair more than just Pinot Noir with these foods, but I hope you see the broad appeal and versatility of this grape, and why it can work so well with so many foods.

What wines have you enjoyed pairing with ham, lamb, or salmon? Tell me about it in the comments. One can never have too many good food and wine pairing ideas!

Happy Easter!

Blind Tasting Seminar: Washington vs. the World

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Disclosure Statement: This post contains affiliate links. When you click on an affiliate link and make a purchase, I receive a commission at no additional cost to you. All opinions are my own.

UFC fanatics thrill when two top contenders have a highly anticipated match. With similar fervor, oenophiles get excited over blind wine tastings. Which Sauvignon Blanc will come out on top… the Chilean or the Washingtonian? Should Bordeaux from France hold the keys to the chateau, or does victory belong to another rival? There’s nothing quite like squaring off two anonymous glasses of vino to see what they’re really made of.

I had the great fortune to attend a blind tasting seminar in Seattle at Taste Washington, the state’s premier food and wine festival. For those unfamiliar with blind tasting, it simply means being able to see, smell, and drink a glass of wine but not knowing any details at all about the identity of the wine until the very end of the tasting. In this seminar, called “Washington vs. the World: The Ultimate Blind Tasting,” several of the best Washington wines were pitted against several of the best wines of other famous world regions. Here was the course description:

“Washington wine continues to captivate a global audience. From incredibly high scores from critics, and growing international investment in our state, this has become THE place to make wine. The number of those considered ‘legends’ in Washington wine is increasing at a rapid clip, and the wines they produce continue to cannonball onto the world stage. This is your chance to get into the heart of the action with the winemakers, themselves, and take a deep dive into some of our state’s most chart-topping wines. We’ll even take it one step further by putting some of them up against the best from around the world so you can decide for yourself where Washington stands.”

Taste Washington 2023 Blind Tasting Seminar Panel

Members of the panel for the Taste Washington 2023 seminar, “Washington vs. the World: The Ultimate Blind Tasting”

The seminar was moderated by Doug Charles, owner of award-winning wine shop Compass Wines in Anacortes, WA (on my list to visit!). The rest of the panel included Washington winemakers and a wine educator/writer, all of whom were also tasting the wines blind:

  • Peter Devison | Devison Vintners
  • Jason Gorski | DeLille Cellars
  • Devyani Gupta | Valdemar Estates
  • Justin Neufeld | JB Neufeld
  • Alex Stewart | Matthews
  • Elaine Chukan Brown | Award-Winning Global Wine Educator & Writer

We went through each wine one by one, with plenty of time to swirl/sniff/sip/savor/spit (if needed), jot down notes, and listen to the panel share their thoughts on the wines. It was also open to audience participation, so we were able to ask questions and share feedback. The whole event ran for an hour and a half.

Here were the wines we tried (order in picture: 1-5 is bottom row left to right, then 6-10 is top row left to right):

  1. Château Picque Caillou, Blanc, Pessac-Léognan, 2017, $42
  2. DeLille, Chaleur Blanc, Columbia Valley, 2021, $42
  3. Devison, Above the Flood, GSM, Boushey Vineyard, Yakima Valley, 2020, $54
  4. Sadie Family, Soldaat, Piekenierskloof, 2021, $92
  5. Matthews, Reserve, Columbia Valley, 2013, $55
  6. Château La Fleur, Grand Cru, Saint-Émilion, 2019, $146
  7. Grgich Family, Estate Grown Cabernet Sauvignon, Napa Valley, 2018, $75
  8. JB Neufeld, Old Goat Cabernet Sauvignon, Yakima Valley, 2016, $55
  9. Valdemar, Syrah, Blue Mountain Vineyard, Walla Walla Valley, 2020, $75
  10. Porseleinberg, Syrah, Swartland, 2016, $102
Wines used in Taste Washington 2023 seminar, "Washington vs. the World: The Ultimate Blind Tasting"

Wines used in Taste Washington 2023 seminar, “Washington vs. the World: The Ultimate Blind Tasting”

I enjoyed each wine for different reasons, but if I had to pick a couple that really stood out to me, I’d pick #3 and #9. These are wines I would pour a nice big glass of and relax with on the couch, or pour for company to savor together. Both featured wonderful Washington Syrah (from Yakima Valley and Walla Walla Valley, respectively), and I appreciated getting to try a couple different producers I’d never had before.

Thanks to all my studious drinking, I did happen to guess all of the Washington and other origin wines correctly (not the other locations specifically, just that they were clearly not Washington). It has definitely helped that I have been trying wines from around the world through The Everyday Guide to Wine course (As an Amazon Associate, I earn from qualifying purchases) so some of these flavor profiles and styles were not completely out of left field. I also know my own backyard Washington wines well enough by now to be confident in my assessment. This was a really great exercise for me to do and it was worth the investment ($95 for the event). Considering several of the bottles sampled were very costly, it was a small price to pay for the chance to try these wines and others, and to hear experts discuss them simultaneously. I hope to attend another seminar next year.

A few things I learned from this experience:

  • A couple wines reeked on the nose but tasted amazing on the palate. That was surprising. I’ve had wines with Brett (Brettanomyces yeast) – the funky barnyard/Band-Aid smell – and I usually appreciate it, but not everyone does. I did not mind it in the #7. The other unusual trait I hadn’t encountered before was volatile acidity (I think – I am not 100% certain on this – my notes failed me). All I know was that one of the wines had a highly unusual, pungent note on the nose, but on the palate was delicious. Funny how that works.
  • Washington wine is insanely brilliant and is perhaps my all-time favorite wine region. So many fantastic iterations and interpretations. So good it’s scary.
  • I will never learn everything there is to learn about wine… it is endless. Perfect material for a blog! ❤

Have any of you ever participated in blind wine tastings? Or did anyone attend Taste Washington this year (2023)? Comment below!

World Taste Tour – Only $59.99 for 12 globetrotting wines, BONUS bottles and glasses

McMinnville Wine + Food Classic 2023: A Review

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On Friday, March 10th, I got up early and hit the road to make the journey down to McMinnville, Oregon, where the 30th Annual McMinnville Wine + Food Classic was taking place. I had not been since 2019, so the absence had definitely compounded my excitement.

This event goes for three days (Friday, Saturday, and Sunday) at the Evergreen Aviation and Space Museum, and is a fundraiser for St. James School in McMinnville, OR. You can purchase tickets for as many days as you like. They even offer shuttle service from downtown McMinnville to the Museum.

McMinnville Wine + Food Classic 2023, Evergreen Aviation and Space Museum. Photo courtesy Eagle Eye Droneography.

McMinnville Wine + Food Classic 2023, Evergreen Aviation and Space Museum. Photo courtesy Eagle Eye Droneography.

There are tons of wineries, but also distilleries, cideries, meaderies, breweries (all the eez). There is obviously food, and a handful of artisans and crafters. You can peruse all of the 2023 participating vendors here.

I tried numerous pours of wine. I would have loved to have tried some other alcoholic products but stuck to my original plan (maybe next year).

Your ticket purchase includes two tasting tokens. At most places, one token is equal to one pour, but for certain specialty and library wines, two or even three tokens might be required. I wound up purchasing 15 additional tokens, and that was MORE than enough. Having an additional day or two to try more wines would be ideal but I could only attend one day.

Tasting tokens for the McMinnville Wine + Food Classic 2023, Evergreen Aviation and Space Museum. Photo courtesy Eagle Eye Droneography.

Tasting tokens for the McMinnville Wine + Food Classic 2023, Evergreen Aviation and Space Museum. Photo courtesy Eagle Eye Droneography.

I obviously was not able to try every single wine and winery at the festival, but out of the ones I did, here are five wineries and their wines that stood out to me, and that you would not be remiss in checking out. Please note that at some of these vendors I only tried one pour, so this is based on the limited amount I tried that day. I also would have loved to have purchased more bottles but, alas, budgets. 🙂

  1. Denison Cellars 2019 Björnson Vineyard Pinot Noir: This wine really captivated me. Their Pinot was elegant, complex, expressive, beautiful. I sure wish I could have tasted their full line-up but I was trying to spread my tasting tokens out to try more wineries. Time to plan a private tasting at their vineyard in Salem! From the tasting notes: “The resulting wine is deep ruby in color and displays aromas of black cherry, pomegranate, and cranberry. With hints of cola and all-spice, the ripe, velvety tannins provide structure for rich, mouth-filling volume. Flavors of dark red fruit persist into a lingering finish.” $48/bottle. *Of special note for Oregonians: FREE LOCAL DELIVERY for those in Yamhill County, Salem, and Portland with any 3+ bottle purchase. I cannot wait to return and taste more of their wines.
  2. Patton Valley Wines 2018 Lange Vineyard Pinot Noir: Patton Valley has been a brand for over 25 years, but at the moment they are a nomadic winery with no permanent tasting room. I think that’s cool because I’m sure it allows them to save a ton of money and put that towards great winemaking; plus it’s a chance to get creative and have some fun, different tasting options. This was a delicious Pinot Noir I decided to take home as well. $55/bottle. According to the tasting notes, it has a “lush red fruited nose” and a “broad and silky palate.” This is a winery whose offerings you must try if you’re into specific Pinot Noir clones from particular Willamette Valley area vineyards. Visit their website to order wines and to learn where they are pouring.
  3. Domaine de Broglie 2019 Clone 777 Pinot Noir: Established in 2019, Domaine de Broglie is a more recent newcomer to the Dundee Hills AVA. This estate is owned by Francis Ford Coppola and was previously Vista Hills Vineyard. At the 2023 McMinnville Wine Competition, this showstopper wine took home Best of Show, Best Red Wine, and Double Gold! Uh-huh. Here are the tasting notes, you’ll see why: “Aromas of mushrooms, cedar, and forest floor mingle with sweeter aromas of vanilla coffee. A savory, well rounded palate counterpointed with notes of strawberries, red fruit, and salted caramel. An outstanding wine, showcasing the range of expression found in Oregon Pinot Noir.” $62/bottle, 100% Pinot Noir. This wine is music in a glass! This is the indulgence bottle. I did take this beauty home. (I also recall a tried a very enchanting Chardonnay).
  4. Rue Cler 2019 Rocks Syrah: Oh, wow! This is one I will be buying in the future, so intriguing and delicious. $48/bottle, sourced from Noble Rock Vineyard in Milton-Freewater, OR. From the tasting notes: “Black fruit takes a backseat to savory meats, crushed violets and brine…. Huckleberries and wet stone give great acid that lingers on the finish…. Decant to discover layers of earth and umami in your glass.” If you like wines with savory flavors and plenty going on, you’ll love this! Side note: I did not try their Walla Walla Syrah, but one of my tasting companions did and she kept going back for more sips. 🙂
  5. Siltstone 2021 Willamette Valley Pinot Noir: What I especially enjoyed about Siltstone Wines was they make a very good, very drinkable Pinot Noir for $24/bottle. You’re greeted with aromas of cherry, red fruit, and vanilla spice on the nose, and flavors of cherry cola and plum on the palate. The wine is medium-bodied with balanced tannins and a soft smoky finish. As much as I love ultra-fine, premium Pinot Noirs, I just can’t afford them all the time, and I’ll bet you can’t, either. And while $24 for a bottle of wine is a lot for many people (especially right now), when you look at overall pricing for good quality Pinot Noir, you’ll see that it’s very difficult to find GOOD stuff like this in this price range. This is a bargain for lovely Pinot Noir. I also would love to try more of their wines someday.

This event is a great way to get acquainted with a variety of fantastic Willamette Valley wineries all under one roof, and a great excuse to do something fun with your friends.

Have you been to the McMinnville Wine + Food Classic? If so, what did you try and like there? Comment below!

McMinnville Wine + Food Classic 2023, Evergreen Aviation and Space Museum. Photo courtesy Eagle Eye Droneography.

Definitely the best dressed guest! Photo courtesy Eagle Eye Droneography.

Out of the Shadows, Ex Umbris Syrah

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Happy St. Patrick’s Day! Here is an Irish blessing for you:

Remember to Forget

Always remember to forget
The things that made you sad.
But never forget to remember
The things that made you glad.

That is something I handle well with wine… I never forget to remember the wines that made me glad. 🙂

While today’s wine is not Irish, it’s made by a gentleman named David O’Reilly at a winery named Owen Roe (I’m guessing there’s some Irish there). 😉

Since it is still Washington Wine Month, it’s only fitting I introduce you to another of my tried-and-true go-to wines (wow, that was a heckuva lotta hyphens): Owen Roe 2020 Ex Umbris Syrah Columbia Valley.

The first time I had Owen Roe wines was at a now defunct wine bar in Fremont. This was among my earlier wine tasting experiences and I just loved every single Owen Roe wine I had, and took home most of them, including the Ex Umbris Syrah. Ex Umbris is Latin for “out of the shadows.”

Here were my tasting notes on the 2010 Ex Umbris:

“Virtually flawless Syrah. Delectable. I want more!”

And, amazingly, I still share those same sentiments in 2023!

According to the winemaker, Ex Umbris was first made in 2002 “… after a wild fire struck the vineyard’s surrounding hillsides. The residual ash and smoke resonated in the Syrah grapes, creating a very memorable wine.” Thus they produce this Syrah every year in keeping with the style of the first vintage. Just to be clear, this does not mean you taste wildfire smoke, not at all.

This is one of my all-time favorite Syrahs, Washington or otherwise. I keep going back to it because it is consistently great and at a very comfortable price for such a high quality wine. Everyone I’ve recommended it to or gifted it to has loved it. And the wine doesn’t lie – winemaker David O’Reilly carefully selects only premium Syrah grapes from top Washington vineyards in Columbia, Yakima, and Walla Walla Valleys for this wine.

Owen Roe Ex Umbris Syrah wine

I love the script on the label. Brings back memories of taking calligraphy in middle school.

Here are the details and my impressions of the wine:

  • $17.47/bottle at Total Wine, slightly less at Costco, $21.00 at winery
  • Deep ruby color
  • Full body, 14.1% ABV, mostly dry
  • Aromas/Flavors: Plum, blueberry, raspberry, blackberry, pepper, clay, floral
  • Lush, full fruit flavors, touch of spice, vanilla on the palate
  • Soft yet strong background tannins that offer good support in the wine
  • Good, balanced presence of acidity
  • Long-lasting, gentle finish

In sum, this is a fantastic introductory teaser to the epic level of quality that Washington Syrah can achieve.

I really need to do a road trip and visit their tasting room in Wapato, WA. Not only do they specialize in Washington reds like Syrahs, Cabernet Sauvignon, etc., but also in Oregon reds like Willamette Valley Pinot Noirs. Some of the best of both states, and my top favorite types of wine. But alas, when? Think I’ll go pine away for now….

Anyway, you can purchase Ex Umbris Syrah at Total Wine and certain Costco locations, and obviously through the winery itself. In fact, if you’re a really big fan, you can purchase a case of Ex Umbris directly through the winery and each bottle comes to about $12.42/bottle (before tax, etc.). Unbelievable! (Sadly, this option is sold out at the moment). 😦

So for those of you who prefer red wine to green beer, Guinness, or Bailey’s, raise a glass of Ex Umbris Syrah and proclaim, Sláinte!

Sources
1. Cavoto, Erin, “50 Best Irish Blessings to Read Aloud on St. Patrick’s Day”, The Pioneer Woman, March 1, 2023, accessed March 15, 2023, https://www.thepioneerwoman.com/holidays-celebrations/g35219151/traditional-irish-blessings-prayers/?slide=14

Three Noble Reds, One Outstanding Blend: Skagit Crest Railroad Red

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Railroad Red Marries Three Noble Reds Together in One Outstanding Blend

March is Washington Wine Month, a month celebrating the state’s abundant delicious wine and a not so subtle way of trying to get you the consumer to buy more coveted grape juice. 😉

As I sit here reflecting on what I love most about Washington wine, two things come to mind: outstanding quality for the value and uniqueness of place. For Washington Wine Month, although I have plenty of great recommendations to share, I want to introduce you to a unique, truly outstanding Washington wine that encapsulates these values.

Like many people, I enjoy certain value wines at the grocery store (there is a time and a place for everything), but there is not always a distinct sense of place in some of those wines, as many are blended from where ever the winemaker could get decent grapes, and many times they are highly modified and manipulated to cover up poor quality grapes or simply to keep a consistent product.

Every once in a while, it’s good to get up and challenge our palates with something on a different level – to go digging for some true Washington treasure.

Ready for something fun? Here you go!

Skagit Crest Vineyard and Winery is one of my all-time favorite Washington wineries, owned and run by Chuck and Donna Jackson in the Puget Sound AVA. They grow and vint Pinot Noir, Chardonnay, Pinot Blanc, Pinot Gris, Sauvignon Blanc, and a Rosé of Pinot Noir, on their estate in Sedro Woolley, Washington. They also have a tasting room in La Conner, about a half an hour or so away. I have thoroughly enjoyed all of their wines, and I will definitely be posting on more in the future.

They have a red blend consisting of a rather unusual cast of characters that are not typically cast all together: Cabernet Sauvignon, Syrah, and Pinot Noir. These are noble grape varieties, meaning they are among the most popular and widely planted grapes around the world and still largely retain their character even in different growing regions and treatment by winemakers. That’s why a Cabernet Sauvignon from France and a Cabernet Sauvignon from Washington will still both share a lot in common, even though there are various differences in the final product.

If you’re an oenophile (lover of wine) or a Francophile (lover of France) or both (Francoenophile? Ah, how about vin-ophile?), you have probably heard of these famous places. These are three of France’s top winegrowing regions:

  • Bordeaux (famed for blends of Cabernet Sauvignon, Merlot, etc.)
  • Rhone (famed for blends of Syrah, Grenache, Mourvédre, etc.)
  • Burgundy (famed for Pinot Noir and Chardonnay, etc.)

These regions have been growing these particular grapes for centuries, and each region is known for being the absolute best place to grow certain specific varieties. Basically, winemakers from these regions are allowed to make wine only from approved grapes grown in that place and never blend from other regions. French wine laws tend to be very strict in that regard, in order to protect the reputation of their unique wines.

But that’s France, this is America. We go about our winemaking in ways similar and vastly different from France, in part because we are not bound by as many rules and regulations.

Leave it to winemaker Chuck Jackson to shrug at the traditional rulebook on red blends and throw three wonderful reds together in his signature Railroad Red Blend.

I asked Chuck what originally inspired him to create this blend, and this was what he told me:

“In the early planning days of the winery I wanted to offer a Bordeaux blend (likely Cab, Merlot and Cab Franc) and/or a Rhone style blend (likely Syrah, Grenache and Mourvedre) to our eventual line up of wines both of which I really love. After our first harvest from our vineyard it quickly became apparent that was a bit of a pipe dream. Making our own wines and adding Cabernet and Syrah from Eastern Washington was logistically a challenge enough. Adding the other varietals would have meant up to 4 more trips over the hill for grapes and stress our winery for space to make and store the wines for aging. So that dream died.

There was still a desire to have a red blend and I puzzled over just how to do that without stretching us too thin. It finally dawned on me that a potential blend was right in front of us. With three red wines in hand, why not try it. Thus with the 2017 reds we put together our “red blend”, one barrel worth. It was delicious and Railroad Red was born.

The name was Donna’s inspiration given we have a Burlington Northern railroad line running by the west side of our property and vineyard going north to Sumas at the Canadian border. I was subsequently tempted to rename it Trifecta being a blend of Burgundy,  Bordeaux and the Rhone wines. Donna was stuck on Railroad Red so it stands.”

Cabernet Sauvignon and Syrah both require a different growing climate (lots of warmth and sunshine), so the Syrah is sourced from the Yakima Valley AVA (specifically Crawford Vineyard near Prosser) and the Cabernet Sauvignon is sourced from the Horse Heaven Hills AVA (specifically Martinez Vineyard right across the street from the famed Champoux Vineyards). The Pinot Noir is from their own estate grapes (the Puget Sound AVA). Those of you in the know are aware that Pinot Noir is challenging to grow and make into wine (I call it the “picky princess of the grape family”) and the fact that Chuck can create superb Pinot Noir in Western Washington is a testament to his high knowledge and skill.

Skagit Crest Vineyard & Winery Railroad Red

Railroad Red: a genius blend of Washington reds.

So let’s take a closer look at the  Skagit Crest Vineyard & Winery 2019 Railroad Red. Three distinctly delicious Washington wines from three different locales, happily carousing in one blend:

  • $30/bottle
  • 13.5% ABV
  • 2019 Blend is 50% Pinot Noir/30% Syrah/20% Cabernet Sauvignon
  • Deep ruby color, full body, dry
  • Well-integrated gripping tannins
  • High, mouth-watering acidity
  • Aromas/flavors: cherry, strawberry, dusty plum, red flower (hibiscus or geranium?), vanilla, touch of chocolate, baking spice, earth (clay or rocks)
  • Finish/length: bright finish, but long, warm, complex, unfolding, lovely

The wine description reads, “Bright berry and cherry aromas with light hints of oak. Cherry and plum on the front to mid-palate. Peppery tones with gravelly earthy flavors in the back palate, lingering bright finish.”

The photo above is of the 2018 label. I love the 2018 blend and also enjoyed the 2019 blend, although they are very different. The 2018 was very round and plush and juicy, but still with that great structure and overall balance I love. That year’s blend consisted of 50% Pinot Noir, 25% Cabernet Sauvignon, and 25% Syrah.

The 2019 blend is wonderful. Because of the high acidity, the 2019 could age a few more years and become really interesting and “gentler” but it’s great to drink now, too. Give your bottle a day or so after opening and that will soften the acid a bit and open up more flavors.

I cannot recommend this blend enough. Make haste and visit their tasting room in La Conner or arrange for a private tasting and tour at their Sedro Woolley Vineyard and Winery (available by appointment only). I’ve done both and suggest you do the same!

Hint hint! April is the month of the Skagit Valley Tulip Festival – so make your plans now to see the gorgeous tulips and sip the gorgeous Skagit Crest wines.

Cheers! 🙂

Skagit Valley Tulip Festival bloom

You have to see it to believe it. A bloom I snapped at the Skagit Valley Tulip Festival in 2022.

A special thank you to Chuck and Donna Jackson for answering my questions. 🙂 

Charcuterie with my Cuties and Wine for Valentine’s Night

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Happy Valentine’s Day! I hope however you are celebrating today that you are feeling the love. ❤

If you are thinking “I’d like to make this day a little extra Valentine-y” but don’t want to go down the usual routes; if you need inspiration for a dinner that is delicious, interesting, fun, and relatively inexpensive (it’s utterly flexible), and is also something slightly fancy for the love holiday, look no further. It also does not require a reservation, parking, dressing up, and the like. It’s great for one person, for a couple, or for as large or small a group as you desire. So if that’s you this Valentine’s Day, I’ve got you covered.

One of the great things about wine is the special company it keeps with food. And the illustrious charcuterie board (a.k.a. Lunchables for Grown-Ups) has become the golden standard for enjoying with wine. In case you need enlightening, a charcuterie board is simply several types of prepared meats served with various cheeses, crackers, breads, nuts, olives, fruit, assorted condiments like mustard, jam, etc. all presented together on a large serving platter.

During the pandemic, when we were not eating out because restaurants were only offering to-go, I decided to throw together an epic smorgasbord with anything and everything charcuterie-related: several types of cheese and crackers, a couple salamis or other meats, sliced pears, berries, grapes, nuts, etc. I also bought several bottles of wine to pair specifically with the cheeses I had selected. We dined al fresco.

The kids LOVED it, because they got to eat cheese, crackers, and salami for dinner, and put what they wanted on their plates. I loved it for obvious reasons and also for the rare praises instead of moans and complaints from the picky eater cohort.

We did this a couple times and since it’s been a while, I decided it would be fun to do it again for Valentine’s night.

I slaved so hard in the kitchen… opening up packaged stuff and putting it on a platter, I’m exhausted… 😉

I’ve got a cheese collection from Costco (the Kirkland Signature Cheese Flight they sell around the winter holidays) which features the following cheeses: cow’s milk cheese from Belgium, aged cow’s milk cheddar from England, goat’s milk cheese with honey from Spain, sheep’s milk pecorino cheese with truffles from Italy, and cow’s milk cheese with tomatoes, onions, and spices from the USA.

When you make a charcuterie board, you can use whatever cheeses you like, but to keep it interesting, aim for:

– three to four (or more!) different cheeses
– a mix of soft, semi-soft, and hard cheeses
– a mix of different types of milk (e.g. sheep, cow, goat)

For wine, I went with a black pinot and a white pinot (literally Pinot Noir and Pinot Blanc) from different AVAs (American Viticultural Areas – unique designated wine grape growing areas) in Washington and Oregon. According to Erin Doman, all Pinots (Noir, Gris, Blanc, Meunier, etc.) are mutations of the same variety.

We’re drinking Skagit Crest Vineyard & Winery Pinot Blanc from Washington (specifically the Puget Sound AVA) and River’s Edge Winery Barrel Select Pinot Noir from Oregon (specifically the Elkton AVA, one of Oregon’s newer AVAs). You can pair almost any wine with various cheeses (more on that later), but for this article’s sake I am just focusing on these two elegant beauties.

Pinot Noir and Pinot Blanc grapes both make lighter bodied wines with moderately strong acidity (makes your mouth pucker) so they work especially well when paired with creamy cheeses. Some wines are great on their own and some are meant to be drunk with food. These wines are delightful each on their own and they shine bright with the cheeses.

The River’s Edge Pinot is bursting with juicy, plush aromas of dark cherry, blueberry, spices, and something woody. My favorite cheese match with the Pinot Noir is the Italian pecorino with truffles. The truffle notes in the cheese really complement the mushroom notes in the Pinot Noir. So earthy and complex, I love it! This is a great Pinot Noir for wine drinkers who like full flavors and good substance (like me, ha ha). 🙂

Skagit Crest’s Pinot Blanc is an exceptional companion to cheese! It is like smelling a springtime wedding: flowers hugged by some robust honeycomb, lime, grapefruit, and a little gravel. On the palate there is excellent acidity with no astringency or harshness, moderate alcohol and flavors of stone and citrus fruits. It’s very similar to Pinot Gris/Grigio (same grape, just French and Italian names), but I love this subtly different and refreshing change from typical Pinot Gris. For cheese partners, the Belgian cheese and the Spanish honey goat cheese were both great with this wine.

I am hoping to do more food and wine pairing recommendations in the future, but for now would highly encourage you to seek out these particular wines and enjoy them with some cheese. Bon appétit!

Eat Your Sweetheart Out: Snickers Cheesecake

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Eeeeeeeee! It’s the season of sugar! (You really can’t make weight loss resolutions until after Easter, seriously). Valentine’s Day is today, and I sure hope your pancreas is ready for what I’m about to dish up. 🙂

It started with the urge to make a decadent cheesecake for my mom’s birthday.

When I googled snickers cheesecake, I came up with results that showed cheesecakes with swamps of Snickers bar chunks on top. This seemed like a good idea (and it’s not bad, I’ve had it at the Cheesecake Factory before), but not quite what I was hoping for, as far as great flavor and texture are concerned. Instead, I decided to pay tribute to the spirit of a Snickers bar, with roasted, salted peanuts, hot fudge, caramel, and whipped cream on top. I think I’ve created a winner! Snickers Cheesecake

If you’re looking to make dessert this Valentine’s Day (or any celebration, for that matter), you’ll appreciate this cheesecake recipe. It’s not too hard (considering) and it tastes way better than shoving mutilated candy bars in your cheesecake batter. 🙂

Ditch the box of chocolates, Forrest Gump… you and your Valentine will die and go to candy heaven with this recipe.

Ode to Snickers Cheesecake
(Heavily adapted from a recipe for Irish cream cheesecake from Favorite Old-Fashioned Desserts by Pat Dailey)
(As an Amazon Associate, I earn from qualifying purchases)
By Brenna Arnesen

CRUST
1 – 9 oz. box Nabisco Famous Chocolate Wafers
4 T unsalted butter, melted

FILLING
1 c. plus 2 T granulated sugar
3 large eggs
2 lbs. (4 – 8 oz. packages) cream cheese, softened
1 T cornstarch
1 tsp. vanilla extract

TOPPING
Hot fudge sauce
Caramel sauce (I used jarred for both, quick & easy)
Roasted salted peanuts, coarsely crushed
Whipped cream (from a can)

Preheat the oven to 350°.

Crush the cookies into fine crumbs in a food processor or blender. Add the butter and mix well. Transfer crumbs to a 10-inch springform pan and press them into an even layer on the bottom of the pan. Bake until the crumbs are set, about 10 minutes. Set aside to cool.

For the filling, mix the sugar and eggs in a food processor or with an electric mixer for 1 to 2 minutes. Add the cream cheese in batches and mix until thoroughly smooth. Add the cornstarch and vanilla and mix well.

Pour the filling into the crust. Bake until the cake is just set in the center, about 35 – 40 minutes. Remove the cake from the oven and cool for 5 minutes, but leave the oven on.

Take your crushed peanuts, approximately 1 – 1.5 cups worth, and sprinkle on top of cheesecake. Return cheesecake to oven and bake for 6 minutes or so, until peanuts set and get slightly toasted. Cool to room temperature. Drizzle with room temp hot fudge sauce and caramel sauce to your liking. Cover and refrigerate 4 hours before serving, and then serve with whipped cream.

And snicker at how easy this dessert was to make! 🙂

Have a sweet Valentine’s Day! What are you eating and drinking tonight?

Love,
The Rambling Vine