Wine Tasting in a Secret Garden

The Pacific Rim Bonsai Collection at Weyerhaeuser. Photo courtesy http://www.weyerhaeuser.com

In Which Two Tasty Woodinville Wines Are Sampled Amidst a Bonsai Collection

It’s September – scratch that – mere hours from October, and I need to play major catch up here, so consider this a two-for-one special! It’s a Rambling Vine Groupon! Read one wine review for free, read another in the same post, also for free. Er…. anyway.

Recently I had the privilege of pouring wine for Woodinville Wine Cellars at a Habitat for Humanity fundraiser at the Weyerhauser Bonsai Gardens in Federal Way. A wonderful gal I know roped me in to volunteering for this event, and am I glad I did! I love chatting up people and gabbing about wine, so this was the perfect gig for me. It was a hot summer day, fantastic event, extremely worthy cause, and an ideal, relaxing setting in which to savor some wines. Everyone who tried the wines I poured liked them.

I have never seen bonsais like these in my life! Each tree has its own staging area, platform and backdrop. It’s just amazing. You could spend hours contemplating just one. I have lived in Western Washington my entire life and had never been to this beautiful, extravagant garden! Check this place out soon! And don’t just look at the photos, use your own eyes and go enjoy the garden yourself. Who knows how many more glorious warm days we have until darkness/cold/the evil dead of winter creeps up on us? (Me, biased? Nah.)

Here are the wines I got to pour and my takes on them. I haven’t yet been to Woodinville Wine Cellars, but after tasting these I think I would like to go out there sometime and try some of their other varieties! Have you tried any of their wines?

Woodinville Wine Cellars 2011 Sauvignon Blanc Columbia Valley

$18 or so. Delicious! A great Sauvignon Blanc, perfect for a hot summer day. Sophisticated and very drinkable. It has bright fruit flavors balanced out by a
clean mineral dimension that doesn’t make it too tart. This was perhaps the
most popular white wine that night (and there were two other wineries there).

From the tasting notes: “This wine jumps from the bottle in a sophisticated and complex style. The aromas are floral and mouth­watering, with hints of pineapple and citrus and some subtle mineral highlights. In the mouth it is rich and well balanced, showing a hint of grapefruit, citrus and tropical tastes on a long finish. A great  complement to seafood, chicken, or your favorite soft cheese.”

Woodinville Wine Cellars Little Bear Creek Columbia Valley Red Wine

Wine Spectator awarded Little Bear Creek 90 points (that’s high!). This Bordeaux-style blend is only $20. Not bad for the price. The tasting notes point out the “warm spices and rich black cherry scents in the glass” and “concentrated flavors of blackberry, black cherry and mocha complete the finish, lending balanced acidity with a zing!” LBC (I think Snoop Dogg even likes LBC 😉 ) consists of 52% Cabernet Sauvignon, 22% Merlot, 17% Cabernet Franc, 9% Malbec. I liked it for its warm fruitiness and spice notes.

While double-fisting it is not recommended here (start with the whites and move to the reds, generally speaking), these wines are perfect to toss together for a little impromptu wine party. And if the weather is still nice a bit longer, take it outdoors. Happy sipping!

© Brenna Arnesen and The Rambling Vine, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Brenna Arnesen and The Rambling Vine with appropriate and specific direction to the original content.

Advertisements

Cooking with White Wine Debunked: The Whys and the Wherefores

Don’t be puzzled any more! The Rambling Vine solves your cooking with wine conundrums.

When flipping through cookbooks, scouring Pinterest, or browsing cooking blogs as you plan out meals, how many of you deliberately avoid recipes that involve wine, simply because you have no idea what type or brand to buy? Don’t be ashamed, it’s not like this is something we are taught growing up or even attributable to natural intuition. I learned how to cook through instruction and practice (heck, I’m still learning, and I love it), and the same goes with learning which wines work well to cook with. Except I am going to cut out some of the trial & error for you by giving you a solid recommendation! You no longer have to be intimidated by cooking with white wine (I’ll touch on red soon)… aren’t you excited? Keep reading….

Cardinal rule of cooking: the wine you cook with should be something you would want to drink. Do not cut corners by buying icky, cheap, vinegar-like wines… they will only ruin your dish. And also, I forbid you, NEVER buy the bottled cooking wines in the condiments section of the supermarket. Just don’t. Trust me, they’re abysmal. It would be better to just omit the wine entirely if you’re going to go that route. But you’re not, because you are a culinary god/goddess who wants to be an expert on cooking with wine! Read on!

When cooking with white wines, you’ll typically want to select dry whites, such as chardonnay, pinot grigio or sauvignon blanc. When you add white wine to a savory dish, the alcohol will cook off and the remaining flavors will complement and enhance your dish, imparting dimensions of rich taste that you wouldn’t get by leaving it out. The enzymes and other compounds in the alcohol are playing a role on the chemical level, too, breaking down the food as it is heated, but since I never had to take chemistry in high school (I opted for college-level anatomy & physiology instead, overachiever that I was), this is not my area of expertise. Since what you’re really after most of the time is just good flavor and the right acidic content, this wine has all the flavor you need at a price you’re willing to pay.

Columbia Crest Two Vines Sauvignon Blanc is my go-to bottle when I need a good, reliable dry white for cooking and accompanying the subsequent meal. Priced oh so reasonably at less than $10 a bottle, it’s the equivalent of keeping a good soy sauce or other quality condiment in your pantry. The flavors are good, but not so overpowering that they throw the balance off of your dish.

From the tasting notes: “This fresh, lively Sauvignon Blanc opens with aromas of lemon zest, honeydew melon, dried herbs and a hint of freshly cut grass which are typical notes of the variety. Juicy flavors of melon, gooseberry and kiwi end with a lengthy, bright citrus-like finish.” Now, doesn’t this sound like something you could sip on with dinner, or sample while you’re cooking?

I prefer cooking with Sauvignon Blancs or Pinot Grigios as opposed to Chardonnays, because with Chardonnays there are the more pronounced issues of “oak” (Chardonnay is fermented in steel or oak, and this will greatly affect the taste of the wine) and that can interfere with your recipe. You’ll have hardly any losses across the board with Sauvignon Blanc – chicken, fish, etc. all stand up well with this wine.

Just for fun, here is a recipe you can try that calls for a dry white wine such as this (shucks, whaddya know?). This is modified slightly from Rachael Ray’s 365: No Repeats, one of my favorite cookbooks that I used to teach myself “finer” cooking beyond basic things like spaghetti and scrambled eggs. Bon Appetit! 🙂

Sweet Sea Scallops in a Caper-Raisin Sauce
3 T extra-virgin olive oil
2 shallots, chopped
Salt and freshly ground black pepper
Fresh parsley (I use dried, it’s easier, though fresh will taste way better)
3 T capers, drained
3/4 c. dry white wine
1/2 c. golden raisins
16 sea scallops, drained and trimmed
Juice of 1 lemon
2 T unsalted butter

Heat the olive oil over medium-high heat, add the shallots, cook for a minute or two, season with salt and pepper, then combine with the parsley and capers. Add the wine and golden raisins. Simmer until wine is reduced and the mixture is at the consistency of a thick, chunky sauce. Transfer the sauce to a bowl, reserve.

Wipe out the pan and return to the heat, raising to high. Season the scallops with salt and pepper, add a little olive oil to your skillet, add the scallops and sear them for two minutes on each side. Once cooked through, lower the heat a bit and add back the sauce to the pan, along with the lemon juice. Cook for a couple more minutes. Remove the scallops from the pan and arrange on a serving platter. Remove the pan from the stove, add the 2 T butter and melt it in the pan with the sauce, and then pour over the scallops.

Serve with crusty bread, a green salad, and a glass of Columbia Crest Two Vines Sauvignon Blanc!

© Brenna Arnesen and The Rambling Vine, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Brenna Arnesen and The Rambling Vine with appropriate and specific direction to the original content.