A Historic Cabernet Tasting: 2025 Taste Washington Seminar Review

Posted on March 17, 2025 by The Rambling Vine

In which I taste through some of the all-time heavy-hitters of Washington State Cabernet Sauvignon, and why you should attend a wine seminar….

Happy St. Patrick’s Day, readers! Up here in the Pacific Northwest, we are on the cusp of spring and the weather is acting accordingly: dreary, drizzly, rainy, windy, but with pink and white cherry blossoms and yellow daffodils fighting against the gloomy grey, like eager students waving their hands in the air to be called on. I am feeling hopeful for the new season that shall soon be upon us.

I don’t know why “they” picked both March and August, but March is officially Washington Wine Month: a chance to focus on and celebrate the great and special wine of the Evergreen State. Maybe they picked March because March is still basically winter and everyone is getting really sick and tired of the winter drudgery at this point (and needs some good wine to pull them to the spring finish line). Anyway, it’s when the Washington State Wine Commission puts on a week’s worth of special events in Seattle called Taste Washington, which encompasses everything from winemaker dinners to educational seminars.

In 2023 (I missed 2024), I attended Taste Washington’s Seminar, “Washington Vs. The World: The Ultimate Blind Tasting.” This was a fantastic event and I’m still baffled as to how it took me so long to figure out this happens annually in my city. We wine lovers gotta scratch our itch to learn about wine, and I can’t think of a better opportunity that delivers on that without costing you substantial time and money, like earning a certificate or diploma in wine. I am glad I found an activity worth doing every year for the enjoyment, the opportunity to try rare/expensive/unusual wines, and the chance to further my wine education.

I couldn’t resist attending this year, especially with one of the seminars titled, “King Cabernet: A Historic Tasting of Washington’s Finest.” I mean, really, would you pass up a chance to taste 10 of Washington’s finest/most premium/highest-scored Cabernets for way less than the cost of many of the bottles themselves? I think not! So, thanks to some birthday money from my in-laws, I went ahead and signed up. 🙂

Since the dress code called for business casual, I rounded up an outfit from the “distant work past” section of my wardrobe, put on makeup, and moved my personal items from a fanny pack to a leather handbag. My outfit was probably more business and less casual, when I think about it, but better to err on the side of formal than informal. After all, drinking wine is always a special occasion and sometimes we should approach it with some reverence. 🙂 I no longer need this kind of fancy wardrobe except for maybe once a year – thank God, because my legs hurt from traipsing around in my heeled leather boots – but from time to time it’s fun to dress up and feel a little more put together than my usual, painfully casual mom attire. 😉

My husband drove me to the seminar, which took place at the Embassy Suites Hotel right next to Lumen Field Event Center, where the Grand Tasting events (large scale event featuring tastings from over 200 wineries and over 75 restaurants) were happening immediately after the seminars. While I did my wine thing, he took the kids to explore the fabled Seattle waterfront in an effort to give the city a chance to prove we should not ~~talk smack~~ be entirely negative about it. I will not mention the sights and aromas of our last trip to the waterfront several years ago for an aquarium visit. But I digress….

Here is the official description of the seminar:

“Amazingly, Cabernet Sauvignon only became Washington’s most-produced grape variety just over a decade ago. Today, not only does it dominate production and plantings, but also defines many of our most critically acclaimed wines: wines that stand out for their balance, elegance, depth, and sense of place. Here, in the best flight of Cabernet Sauvignon ever poured at Taste Washington, we’ll present a show-stopping array of some of the state’s finest and most celebrated masterpieces. Discover what makes Washington Cabernet so distinctive, explore the regions where it shines brightest, and learn about the exciting future of this esteemed variety. Join us to experience why Cabernet Sauvignon has earned its title as Washington’s unrivaled king of grapes.”

The seminar was moderated by Bob Betz, MW (Master of Wine), a well-known Washington winemaker and figure in the state wine scene. Bob explained that he did select the lineup of wines based on critics’ scores – he wasn’t just pulling his personal favorites (his winery’s wines just happen to score in the top). 🙂 We were instructed to sip on the wines in whatever order we desired as the panel members talked. The panel consisted of the following individuals – all winemakers whose wines we were drinking except for one wine critic whose specialty was Cabernet Sauvignon:

Virginie Boone, JebDunnuck.com
Will Camarda, Andrew Will
Stephanie Cohen, Col Solare
Ray McKee, Trothe
Gilles Nicault, Long Shadows
Louis Skinner, Betz Family

Bob and the panel laughing about something. 🙂

There was a lot of talk about Cabernet Sauvignon: about why it’s a noble variety and one of the top quality wine grapes in the world, why it shines in Washington state, but the purpose of this post isn’t to lose you in the mire of technical details; in fact, I really didn’t even take notes, as I wanted to drink in the information but mainly just relax and drink up the wine. 🙂 Suffice it to say, it does really well with the climate and soils of Eastern Washington and makes a fine, long-lasting wine, thanks in part to its dark skins (anthocyanins) and skin to seed ratio. Essentially, it has the tannins, acid, and alcohol to make rich, bold, long-lasting wine.

Here is the illustrious lineup of Cabernet Sauvignons that I got to imbibe:

Andrew Will, Sorella, Champoux Vineyard, Horse Heaven Hills, 2018 ($97)
Betz Family, Heart of the Hill Cabernet Sauvignon, Red Mountain, 2019 ($135)
Col Solare, Tenuta Cabernet Sauvignon, Red Mountain, 2019 ($200)
Corliss, Cabernet Sauvignon, Red Mountain, 2019 ($125)
Côte Bonneville, Estate Bottled, DuBrul Vineyard, Yakima Valley, 2018 ($125)
L’Ecole No. 41, Estate Grown, Ferguson Vineyard, Walla Walla Valley, 2017 ($105)
Long Shadows, Feather Cabernet Sauvignon, Columbia Valley, 2021 ($85)
Quilceda Creek, Cabernet Sauvignon, Columbia Valley, 2021 ($250)
Trothe, Cabernet Sauvignon, Horse Heaven Hills, 2021 ($240)
Woodward Canyon, Old Vines Cabernet Sauvignon, Washington, 2021 ($110)

Before attending this seminar, I had already tried several of the wines, a couple of which I had won at charity auctions back in the day, including a Quilceda Creek red blend and Col Solare red blend. I’ve had L’Ecole No. 41 wines in Walla Walla at the winery, Côte Bonneville’s ultra-premium 2013 Cabernet Sauvignon at a special winemaker dinner in Woodinville, and Betz Family Syrah that I purchased from Total Wine for a blind tasting. For five of these it had been a minute since I’d tried them, so it was good to have a refresher course. And for the other five, it was a privilege to get to try producers that were new to me.

I appreciated trying the wines side by side with others from similar and different regions, vineyards, vintages, etc. to compare and contrast. For example, I would sniff all three of the 2019 Red Mountains from Col Solare, Corliss, and Betz side by side, comparing, or the Horse Heaven Hills wines (Trothe and Andrew Will). Some of the Cabs were very strong in fruit and floral aromatics, while others were more subdued, with less pronounced fruit and more herbal and mineral aromas. All were excellent; at this point it was just a matter of personal preference, sort of like comparing apples to apples. And when you factor in drinking one of these wines with a fine meal, who knows how that might change your perceptions.

In Washington state, winemakers are legally allowed to add small amounts of other wines (up to 25%) to get a single-varietal wine the way they want it to be (think other Bordeaux varietals, which are Merlot, Cabernet Franc, Petit Verdot, Malbec, Carménère). So it can still be called Cabernet Sauvignon on the label as long as it is at least 75% Cabernet Sauvignon. I’ve had 100% Cabernet Sauvignon wines before in lower price ranges. Do all the truly fine, upper echelon Cabs depend on dabs and dollops of Merlot and Cab Franc to put them at the top? Perhaps, but I don’t know.

My favorite of the day, if I had to pick, was Quilceda Creek. Sure, it was the most expensive wine, but I’m pretty good about not letting price bias me. It tasted magnificent in my mouth, no faults whatsoever. Pure bliss. I polished off the glass because it would have violated my conscience to leave it. It was a crime to leave the other wines on the table but that my friends is the nature of a wine tasting, and you just have to make peace with it. Otherwise your liver will revolt! 🙂

I noticed that the two gentlemen I sat between both polished off their Quilceda Creek with no problems as well, and they both admitted to loving it.

My other stand-out favorites were Woodward Canyon, Betz, and Col Solare.

But all the wines were memorable, wonderful, and superbly delicious. What a treat. ❤

As far as the question of price – is it really worth spending anywhere from $85 – $250 on a bottle of fine wine – my answer would be a) yes, if you can get someone else to buy it for you 😉 and b) if you’re buying it, and funds are finite, then just once in a great while. You could also go in with friends and decide to share one of these bottles with a fine meal or just some epic charcuterie.

Drinking fine wine is like enjoying a Wagyu steak: it’s still steak, but it’s so unique and almost different from steak it’s in its own category, and you don’t eat it every day. In fact, when I’ve gone out for fancy steak dinners, I sometimes prefer the lower-priced, corn-fed cuts because I like them. Fine red wine vis-à-vis less expensive red wine is the same. But here’s the really great news: you don’t have to spend an arm and a leg to get FANTASTIC Cabernet Sauvignon (and so many other wines) in Washington State. You really don’t.

While there are numerous Taste Washington events – including The Grand Tasting, the two-day wine and food extravaganza at Lumen Field Event Center with hundreds of restaurants and wineries – if you have to choose just one event, I vote for attending one of the seminars. Why? For much less money (I spent $108, even after all the lovely added charges and fees), you get:

To sit and relax for an hour and a half, not having to spend hours on your feet jostling around in a crowd
To hear from the winemakers firsthand and learn a lot about your selected topic
To ask questions directly of the panel, should you so desire
10-12 pours of outstanding wines (in this case, ultra-premium Cabernet Sauvignon)
Last I checked, general admission on Sunday (the cheaper of the two days, I believe) was hovering at around a $150 price tag. Sure, you get to try TONS of wineries and restaurants, but if you’re interested in a calmer, more focused sit-down experience, a seminar is the way to go. They offered three seminars this year, and since all happen concurrently, you have to pick just one.

I’ve been to wine festivals and those are definitely fun and have their place. I love wandering up to the tables and having excited people pour me sips of delicious wine, and rubbing elbows with fellow wine enthusiasts. But if you have limited time and resources, and have to be selective of where you spend your dollars, the seminars have my wholehearted recommendation.

What about you? Have you attended any Taste Washington events, in particular the seminars? Do you have any similar events in your town? Comment!

A White Wine for Fall and Winter (Yes, You Read That Correctly)

Posted on November 15, 2024 by The Rambling Vine

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.

Greetings, readers! It’s good to be back on the blog. The last time we spoke I was lauding the juicy scrumptiousness of blackberry wine. Then summer happened, brimming with fun in the sun, kid activities, a sickness or two, and a surgery for me. Sadly, my wine blogging ambitions had to take a backseat. Life gets busy and in those down moments it was often my desire for a nap or Netflix that won out.

But it’s time to get back to business. There are just too darn many amazing wines to write about and to try. I love the French saying, “Life’s too short to drink bad wine” but honestly the motto that resonates most with me is “So many wines, so little time.” (Anyone know where I can get that as a T-shirt of baseball cap?) 😉

Harvested grapes at David Hill Vineyards

Harvested grapes waiting to be turned into wine.

ANYWAY…. It’s November. Fall is well underway, the harvest has happened, the elections are over, and Thanksgiving is staring us in the face, just over the river and through the woods (not to fear, my Thanksgiving wine recommendation will be coming up next!). Everyone take a Deep. Calming. Breath. I’m enjoying the fact that there are still some vividly colored leaves hanging on to the trees, illuminating otherwise often-gloomy grey skies.

November to me is when we settle in collectively for a season of coziness. I’m making lots of soups for dinner, snuggling in ultra-soft blankets, and filling my coffee with pumpkin spice creamer. Cozy and homey. My wineglass lately has been full of excellent Pinot Noirs, whose lightness and complexity beg for the kind of contemplative savoring unique to fall.

But we’ll save Pinot Noir for another day… what I most want to talk to you about today is an unusual Pinot Blanc. I tried this particular wine in Oregon a month ago. It truly embodies the spirit of fall in a white wine. This Pinot Blanc is from David Hill Winery in Forest Grove, Oregon. David Hill Vineyards and Winery is LIVE certified and uses low impact, organic farming methods to pamper these special grapes and bring out their maximum potential, and the efforts pay off handsomely in delicious wines.

David Hill Vineyards & Winery, Forest Grove, OR

The day we tasted at David Hill Winery. Heaven on earth.

As I may have mentioned before, Oregon white wines have seriously captured my fancy and have been commanding plenty of attention as of late. This winery is a wonderful place to discover some phenomenal old-growth varieties and taste a spectacular array of wines.

The oldest vines in the vineyard were planted from rootstock, brought back from Alsace, France, by UC Davis graduate Charles Coury in 1965. Wines made from Coury’s plantings are part of the winery’s Discovery Series label. Some of the other intriguing varieties include Riesling, Sylvaner, Chasselas, Melon de Bourgogne, Gewürztraminer, and Pinot Noir. The Sylvaner may very well be getting its own blog post here in the future, and my husband and I are huge fans of their noble rot-affected Riesling. 😋

White wine grapes just about ready for harvest at David Hill Vineyards. Soaking up that golden sunshine.

Come get to know this Pinot Blanc that is unlike any other Pinot Blanc I’ve had to date:

David Hill Vineyards & Winery Discovery Series 2023 Block 22 Pinot Blanc
100% Estate-Grown Pinot Blanc
Get this: this wine is aged in 100% chestnut barrels. Chestnut barrel aged wines are something you don’t taste everyday. Chestnut wood barrels were used in many European wineries before a global blight wiped out a large portion of chestnut trees. So it’s a real treat to taste a wine fermented and aged in something besides oak, stainless steel, or concrete.
$32/bottle
ABV 11.28%
From the tasting notes: “Aromas of golden apple and brown pear with a hint of nectarine and river rock meet the freshness of dill and fennel to round out the nose of our 2023 Pinot Blanc.” These notes carry over to the palate “along with subtle Marcona almond” giving “a warming, comforting… textural component through the finish. This wine is reminiscent of… fall spices and late summer notes.”

Isn’t that just gorgeous? 🍂

You need this wine for light refreshment when you are outside enjoying a still-warm autumn afternoon, just as much as you need this wine when you are indoors, at night, curled up on the couch next to a fireplace, ready to relax and soak in all this wine’s autumnal glory. And it’s begging to play with fancy cheeses. 🙂 It’s got it all!

So don’t EVER put away your whites, just because it’s after Labor Day. 😉 This rich and complex Pinot Blanc is perfect for fall, winter, and beyond.

Cheers! 🙂 🥂

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That’s One Way to Do a Blind Tasting

Posted on April 5, 2024 by The Rambling Vine

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.

Remembering My First Attempt at a Blind Wine Tasting

COVID-19. That word elicits an entire gamut of reactions – from sorrow, fear, panic, to annoyance, anger, and even indifference and eyerolling mockery. I think all of those were certainly warranted at various times, of course depending on our opinions of the whole situation and who we were trusting as a reliable news source. Regardless, it’s a word and a reality we all hope never to have to visit again. But it did force us to be creative and adaptive, I’ll give it that.

The COVID-19 pandemic presented humanity with the unique situation of having to learn how to deal with our unmet needs and wants in an environment devoid of 98% of our social norms and interactions. For me, I made do for a while – I pride myself on being able to suffer a great deal of monotony, thanks to past jobs and present parenthood. But after months of tedious isolation from the lockdowns, I was bursting at the seams for social interaction and, namely, festivity. A party. Specifically, a blind wine tasting party, where several wines would be visually sized up and sipped without any knowledge as to the wine’s identity. Within my bubble, obvi. So I roped my husband and in-laws into it (they were happy to have an excuse for a party at that point, too) and made it happen.

Because I wanted to participate, too, the wines needed to be kept a complete mystery, even to me, the party organizer. So I called my local Total Wine & More store, and explained I needed to make a secret purchase. I told them I was looking for four bottles of red wine, each a different single variety (like Merlot or Pinot Noir), each from a different region. When the store associate asked me over the phone what my budget was, I told her $60, under the assumption she meant my total budget for the purchase. She was happy to make the order happen. The store even bagged each bottle and boxed it up securely so I would have no idea as to the contents. I even handed my debit card to the cashier and she rang me up without a word and then I shoved the receipt elsewhere.

The tasting was a lot of fun. The four of us enjoy great wine, and whatever our Total Wine person had picked out was indeed great. Maybe a little too great for an approximate price of $15/bottle, but I was going to wait until the end to find out. I put together elaborate tasting sheets fit for professional sommeliers. I even stuck the bottles in red velvet drawstring wine bags like door prizes at a bordello. Clearly, I take my wine tastings damn seriously. 😉

My kind of game night: guessing grapes! 🙂

We tasted all four wines and attempted to guess the grape variety and country of origin for each one. Just those two things alone were hard enough! We talked through all the characteristics and traits of each wine, creating our own quartet of sniffing, swirling, slurping, and sipping (spitting has no place in a pandemic), and volleyed around our best guesses as to why this one tasted European or that one might be a Syrah, etc. It was a lot of fun for me to practice what I had been learning the last few months with my online wine course and readings. We wrote down our best guesses on our worksheets, and then finally unveiled the wines.

It was educational to compare what we experienced with the revealed wines. I did not guess anything correctly, and I don’t think anyone else did either, unless it was one part of the answer like the grape or the country. Tasting wine blind is like taking a test: it’s your best educated guess, based on what you know in that moment from the facts at hand interpreted through your own experience. But that was without a doubt the most fun test to ever fail.

It was also highly educational (ahem) when I finally uncrumpled my receipt and realized, to my astonishment, that Total Wine had interpreted my $60 budget not as the total for the order, but the average price of each individual bottle of wine! No wonder they were all so good! 🙂

I cannot find where or if I wrote down the exact names of the wines, but I did write down the general categories and one producer.

Just for fun, here are the wines we had. The majority were superbly delicious:

1) Brunello di Montalcino (Sangiovese from Italy)
2) Napa Valley Cabernet Sauvignon (California)
3) Rhône Syrah (France)
4) 2010 Betz Family Winery Yakima Valley Syrah (Washington) (This one, sadly, was a little past its prime, and the cork crumbled on us)

Lesson learned: if I attempt a blind tasting this way in the future, I will be extremely clear on price with my salesperson. But since it’s not every day I get to drink outstanding wines like these, I decided it was well worth it. And especially during an awful time like the pandemic, it was all the more reason to indulge.

Give ‘Em the Old Razzle Dazzle: Razzamatazz Dazzles Your Taste Buds

Posted on July 3, 2023 by The Rambling Vine

Here in Washington, we are in the throes of beautiful summer weather. I imagine many of you are planning or already taking some vacations. We had planned a trip to Oregon this week which was going to include some wine tastings, but that had to be postponed due to me being diagnosed with pneumonia. Groan and groan. I am hoping to be able to make the trip sometime later once I recover.

In the mean time, you’re probably on the prowl for refreshing wines that enhance your summer moments. Let’s take a look at a breathtakingly gorgeous travel destination that also fits the bill for wine tasting, and one winery’s irresistible “summer” wine with a jazzy name.

I love the musical Chicago. It’s my all-time favorite. I’ve danced a fair amount of the choreography, saw it once live at the Paramount Theater in Seattle, and five times at the movie theater. One of my email addresses even includes the phrase, “all that jazz.” Me, obsessed? Nah. 😉

“Give ’em the old razzle dazzle” is the resounding battle cry of shyster courtroom attorney Billy Flynn, flanked by sequined and feathered showgirls. But Billy’s brand of razzle-dazzle is used to sidetrack one’s vision with a false optical illusion.

This wine, however, tastes as good as it looks; pure razzle dazzle for your taste buds! No deceptive trickery here.

Razzamatazz is a dessert wine concocted by Icicle Ridge Winery in Peshastin, WA, which is right next to Washington’s favorite Bavarian village, Leavenworth. Peshastin is in the foothills of the Cascade Mountains and is home to numerous orchards and farms, and the fruit grown in these parts is sensational. Leavenworth is home to many wonderful wineries (including an additional Icicle Ridge Winery tasting room in the heart of the town), but venture just a few minutes outside town and you can enjoy world-class views as you sip the wines at IRW’s log cabin tasting room. This is one of the most beautiful and scenic places I have ever tasted wine – add it to your wine tasting bucket list! Learn more about Icicle Ridge Winery here.

Wish I was there right now! Icicle Ridge Winery Log Cabin Tasting Room, Peshastin, WA

Few dessert wines taste as truly refreshing with authentic raspberry flavors as Razzamatazz. Fresh raspberry juice is blended with Riesling for the ultimate Washington summer wine.

This is a well-orchestrated wine that is sweet, thirst-quenching, zippy, and delicious. In the glass, this perfectly balanced wine does everything you need it to do… the sweetness from the excellent Riesling is complemented and balanced by the juice of fresh, lush, tart raspberries. A glass of this just for dessert would be incredible.

The only trouble with IRW’s dessert wines is they go down super easy so be prepared and buy at least a couple bottles. But I can’t think of a better summer treat that shows off our beautiful WA vinicultural accomplishments than this wine. This wine also pairs exceptionally well with Fourth of July fireworks displays.

Razzle Dazzle ’em! 🙂

Hats Off to the Grads: Convocation Red Blend + NW Wine Academy

Posted on June 20, 2023 by The Rambling Vine

I was driving around last Friday running errands and was amazed at how busy it was everywhere I went! It was the kickoff for Father’s Day weekend/Juneteenth/summer tourism season, the last day of school for many schools, and a booked up day for graduation ceremonies.

Here is the second part of my “dads and grads” series for June, with a focus today on graduates. I’ll introduce you to a truly unique red blend that is perfectly befitting a graduation, and uncover a lovely hidden gem near West Seattle for wine tasting. Ready?

Some weekends the urge to go wine tasting is so great, we pull the kids in the car and go off on a quest for our favorite beverage. I generally don’t like to take the kids to too many wine tastings; if unequipped they get bored and rightly so. But at the same time, when it’s just us, there’s no childcare, and Mom and Dad just want to get out for one measly half-hour tasting, I see nothing wrong with taking the kids and expecting them to practice the patience we are teaching them (of course every family is different and it won’t work for all ages and stages of kids).

Where better to practice than an institution of study… specifically wine studies! 🙂

Not too long ago on one of our weekend wine forays, we stopped by the tasting room of South Seattle College’s Northwest Wine Academy. Years ago at an old job, I sampled some of their wines at an event held at South Seattle College, and remember being so impressed I made a mental note to do a tasting there sometime. I’m just sorry it took me so long to get there!

Northwest Wine Academy offers classes in wine making, wine marketing & sales, and food & wine pairing, all taught by renowned and experienced wine industry professionals. Students can take a class or two just for fun/enrichment or earn a full-on degree or certificate. Learn more about their classes here.

And, most fun, the wine you get to enjoy is made by the students, and it’s REALLY GOOD!

While the tasting room doesn’t have a ball pit, arcade, or jungle gym for kids (that would be an amazing tasting room – I wonder if that exists somewhere?), it DOES have plenty of spacious tables to spread out at, and there is a large outdoor patio with tables that is especially great for wiggly children or those who wish to sip wine al fresco.

There are also snacks available for purchase. I think I recall seeing things like crackers, snack bars, salami, and cheese.

Another plus in my book is the ample free parking – no crazy packed wine country weekend parking nightmares here (ahem Woodinville).

At the tasting room, your tasting fee is only $8 and you get to pick 4 wines from a fairly extensive list of wines available. The pours are very generous, too (basically 4 full glasses of wine), so if you’re a lightweight make use of the dump bucket. Or just plan to be there a really long time. 🙂

The wines are very interesting and delicious, and all are made by students under the supervision of their professional winemaker teacher. For my 4 wines, I picked the Duet White (Muscat Ottonel and Riesling), a Rosé of Merlot and Pinot Gris, Merlot, and Convocation Red Blend. My husband tried the Syrah and Cabernet Sauvignon so between the two of us we sampled all the reds. There’s my little lineup below….

Wine tasting at Northwest Wine Academy, South Seattle College

We went home with the Syrah and the Convocation Red Blend, which I thought would make the perfect bottle of red wine to gift your (21+ age graduate)! 🙂

Northwest Wine Academy Convocation Red Blend Washington State

$19/bottle
64% Merlot, 26% Blaufränkisch (which is also known as Lemberger), 10% Mundy Red field blend (a field blend is where two or more types of grapes are grown together in the same vineyard and then harvested and fermented together)
13.5% ABV
Really pretty deep ruby with a little crimson/garnet
Blueberry, blackberry, black cherry, nice background spice and some kind of herbal note (thyme/rosemary/sage?)
Lovely and sophisticated nose – perfect for the accomplished and erudite graduate in your life
Approachable yet refined
Plenty of tartness and mouthwatering acidity
Strong tannic finish that makes a lasting impression
Winemaker tasting notes: “Aromas of black currants and cloves with hints of tobacco. Medium body and acid with lingering black cherries on the palate.”

What I like about this blend is it’s a sort of triptych of an academic journey: the Merlot represents the old-fashioned/classic/traditional, the Blaufränkisch is like the unique individuality a student brings to their education, and the field blend represents the unknown future/element of mystery. Not sure if that was what the winemakers intended or not, but it seemed symbolic to me.

Before or after your wine tasting, wander over to the Campus Arboretum, which is home to numerous specialty gardens, including rose, tropical, conifer, perennials (among many others), and the Seattle Chinese Garden. All gardens are open every day from dawn until dusk, and are free admission. Gardens are managed by students of South Seattle College’s Landscape Horticulture Program.

Here is the complete listing of gardens and walking map.

South Seattle College Campus Arboretum Walking Map

Walk around in a beautiful and peaceful setting as your kids run around exploring and as you metabolize your wine. 😉

DO NOT MISS THIS PART OF YOUR VISIT!

Building in Seattle Chinese Garden at South Seattle College

Check out the Northwest Wine Academy Tasting Room for a special tasting experience for your grad or dad and for enjoyable Washington wines. Your purchases support the next generation of winemakers! And that is an important investment as anything.

Congratulations, graduates! Put your feet up and sip some NW Wine Academy wine, you’ve earned it! 🙂

Tasting Room at Northwest Wine Academy, South Seattle College

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

Posted on April 10, 2023 by The Rambling Vine

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

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

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

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

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

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

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. 🙂

Blind Tasting Seminar: Washington vs. the World

Posted on April 3, 2023 by The Rambling Vine

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):

Château Picque Caillou, Blanc, Pessac-Léognan, 2017, $42
DeLille, Chaleur Blanc, Columbia Valley, 2021, $42
Devison, Above the Flood, GSM, Boushey Vineyard, Yakima Valley, 2020, $54
Sadie Family, Soldaat, Piekenierskloof, 2021, $92
Matthews, Reserve, Columbia Valley, 2013, $55
Château La Fleur, Grand Cru, Saint-Émilion, 2019, $146
Grgich Family, Estate Grown Cabernet Sauvignon, Napa Valley, 2018, $75
JB Neufeld, Old Goat Cabernet Sauvignon, Yakima Valley, 2016, $55
Valdemar, Syrah, Blue Mountain Vineyard, Walla Walla Valley, 2020, $75
Porseleinberg, Syrah, Swartland, 2016, $102

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

Posted on March 24, 2023 by The Rambling Vine

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.

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.

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. 🙂

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.
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.
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).
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. 🙂
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!

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

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

Posted on March 13, 2023 by The Rambling Vine

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! 🙂

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. 🙂

How to Survive (and Thrive!) at a Wine Festival

Posted on March 9, 2023 by The Rambling Vine

I love wine festivals. I love the excitement of a gigantic room filled with a dazzling array of wines waiting to be tasted and interesting and fun people to talk to about wine. I love strolling around, perusing the tables with their bottles all lined up, many flanked with medals for various wine awards, being loaded up with pours, swirling my glass, downing divine liquids. Heaven!

But I don’t love the toll the higher than normal amount of alcohol takes on my body. Personally, two big glasses of wine (no, not this kind) spread out over the course of an evening, is my limit (As an Amazon Associate, I earn from qualifying purchases). And I have zero desire to try and break personal records here.

So how do you enjoy a wine festival without going overboard and waking up the next day with a raging headache, empty wallet, or other ill fates? In short, regret?

McMinnville Wine + Food Classic March 2019

McMinnville Wine + Food Classic, taken March 2019 at the Evergreen Aviation and Space Museum in McMinnville, Oregon. No, they didn’t let us climb in the planes.

Fear not, it’s not impossible; you can have your wine and drink it, too! Remember you are not here to compete; you are here to do as many tastings as your body will allow you to do comfortably. A wine festival is kind of a weird amalgam of speed dating and a trade show. But done with balance and moderation in mind, it’s great fun.

I lay before you my wine festival wisdom! In no particular order…

1. Have a designated driver. Non-negotiable, and probably the most important consideration. Even if you don’t “plan on drinking that much” – it’s just best practice to have someone assume this responsibility.

2. Go with friends. Obviously if you have a DD the assumption is that you are going with friends. It’s hard to see people in person these days (life, busy), so it’s almost a superhuman feat when we do get ourselves together. Make this experience worthwhile and enjoy this time with your friends.

3. Make friends. Get chatty (that won’t be hard after a few sips). 😛 Don’t be obnoxious, but you’re in a room with a bunch of fellow wine lovers – swap stories. Make more friends!

4. Hydrate. Alcohol dehydrates you. The rule is at least one glass of water for each 5 oz. glass of wine. Take it seriously. Bring that water bottle and use it. Keep refilling it.

5. Take away the pain. Bring an OTC pain reliever in case wine headache sets it.

6. Take notes! Since I’m on my phone enough already I prefer to take wine tasting notes with a pen and basic cheap spiral notebook. That works for me. Do what works for you. Snap photos with your camera, use your favorite app, etc.

7. Set a budget and stick with it. Also take into account your wine storage situation at home. You might not have room right now for a whole extra case of wine.

8. Mind your blood sugar. Go with a fairly full stomach, but not so full you don’t have room for wine. Bring bland crackers like water crackers to clear your palate and some salted nuts & dried fruit to elevate your blood sugar should the need arise (and it will!). Bring funds for meals and snacks, depending how long you are there.

9. Pace yourself. This is not a race! Relax. Easy does it, tiger.

10. Don’t just swallow your wine. Those of you wine tasting pros, keep reading. Those of you less familiar with proper wine tasting form, a quick lesson:

Take a sip, keep it in your mouth while you swish it and swirl it around, letting all the details of the wine register on your tongue and through your retronasal olfaction (your sense of smell that comes up to your nose from your mouth). Trill the wine, sucking some air into your mouth while you have wine in your mouth to aerate the wine. The air will actually help encourage the release of more of the wine’s aroma molecules. Then swallow. Exhale through your nose with your mouth closed for even more aromas.

For Olympian-level trilling action (and also plenty of talking), check out WineLibrary TV for endless examples of trilling and expectorating. 🙂

11. Don’t be afraid to spit out your wine (“expectorate”). Ask your wine server for a dump bucket. You can try a lot more wines without getting buzzed if you do this. It lets you get 90% of the picture of a wine, although you do miss out on the finish a little, since you are not swallowing in this instance (“finish” is how a wine concludes after swallowing, or the end experience of a sip of wine). BUT you still get all the information you need about the wine’s body, structure, and flavors. So it’s a win-win (wine-win?).

If you are really digging the wine you’re tasting, swallow; if not, spit.

You can also just take a small sip, savor, and swallow your wine, then dump the rest of your pour into the bucket to save your alcohol bandwidth for other wines.

12. Know and own your personal limit and practice acceptance. Remember, you absolutely cannot sample every single wine from every last winery here, and you won’t. Enjoy the ones you pick and remember that just leaves more for another time. Don’t be afraid to throw in the towel when you are truly done tasting for the day. Stop before your body starts complaining loudly!

And remember, palate fatigue is real. Our palates start to tire after tasting a high number of wines. This is when everything starts to taste AMAZING and when you frequently decide to purchase wine (naturally!), so just remember that when you bring home that bottle and it doesn’t taste quite as AMAZING as you remember it tasting at your beloved wine festival. This is why it really is better to only do so many tastes at one time, because you truly can’t enjoy the wines to their fullest with a muddled palate.

How about you? Have you been to any wine festivals? Love ’em? Hate ’em? Fun stories to share? Comment!

The Rambling Vine

Wine, Wit, Whimsy

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