Tag Archives: Wine

At First Blush: Evoke Winery Heralds First Day of Spring

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A Perfect Springtime Sipper: Evoke Winery’s Blush Wine

At last, it’s the first day of spring! Release the doves and explode the confetti! Seriously, give yourself a pat on the back for getting through the winter. Western Washington has it pretty easy weather-wise compared to many other parts of the world, but the increase in daylight hours and sunshine so far has been more than welcome.

Sure, spring brings its fair share of rainy days for the foreseeable future, but that doesn’t change the fact that it’s a new season; one of freshness, greenery, new growth, colorful and sweet-smelling flowers. Clearly, we need a wine to match the fast-approaching debut of daffodils, cherry blossoms, and tulips. And I cannot think of anything that epitomizes spring better than Evoke Winery’s Talk Flirty to Me Blush Wine.

Yes, you heard me correctly, I said blush wine. And why not? When was the last time you had a blush wine, or, have you ever even had a blush wine? I remember the bygone era when my parents kept boxes of Franzia White Zinfandel (blush wine) in our basement fridge.

And no, blush wine is not rosé. Read on for the juicy details….

Rosé wine can be made in a range of styles from dry (no sweetness on the palate) to sweet (where, obviously, you taste sweet). Pretty much all wine grapes, even red ones, have white flesh inside, not red (Alicante Bouschet is a notable exception). So a rosé wine is made by allowing the red skins to impart some color (longer time contributes to more intense color) to the grape juice, but then the skins are separated from the juice and do not ferment with the juice as it becomes wine (otherwise it would be red wine).

Blush wine, on the other hand, can have pink color like rosé, but instead of being dry it is sweet, with stronger fruit flavors and softer texture. Blush wine in particular is a good route to go if you are just starting out in wine (it’s sweet, aromatic, approachable) but experienced wine drinkers should not overlook the vernal charms of blush wine, either.

To be honest, I am not a huge rosé fan. There have been some standouts, but they generally leave me annoyed, because I see the pink color and naturally expect some sweetness, then I’m let down by drinking dry white wine with pink color. It messes with my brain! Blush wine is more my cup of tea (er, glass of wine).

I love “serious” wine – wine that offers up so many aromas, flavors, and textures you have a lot to ponder as you consume it – but I also really love it when people have FUN with wine and get creative with names and descriptions. Case in point: Evoke Winery, based out of Hood River, Oregon (which used to be called Naked Winery years ago – see my post on their Chardonnay from back in the day or their Oh! Orgasmic Barbera). I love their motto – “Northwest Wines for Fun People.” They can be silly with their wines because what is in the bottle, truth be told, is SERIOUSLY GOOD WINE. No need to try and impress or come across as serious – the wine speaks for itself.

According to their website, “Evoke Winery is an Oregon-based winery with a big personality – and a little something for everyone. From full-bodied reds (like our Penetration Cabernet Sauvignon) to the best-tasting rosé wine (like our fan-favorite Our Cliché Rosé), it’s our mission to make feel-good wines for whatever the times.”

Those words couldn’t be more true. Check out their wide selection of wines, there really is something on here for every palate.

Evoke Winery has three tasting rooms in Oregon (Hood River, Bend, and Seaside) and one in Vancouver, Washington, which just opened a few days ago. Lots of great options and excuses for getting out and seeing what the fun is all about.

Evoke Winery Talk Flirty to Me Sweet Blush Wine

Stop it, you’re making me blush!
Photo courtesy Evoke Winery

So on to the wine at hand:

  • Evoke Winery Talk Flirty to Me Sweet Blush Wine Columbia Valley 2020
  • $28/bottle
  • 13.5% ABV, Residual Sugar 6
  • Varietals used: Viognier, Muscat, Petite Sirah
  • Aged 3 months in stainless steel
  • Medium body, semi-sweet
  • Soft and dreamy, low acidity
  • I got aromas/flavors of strawberry, peach, and orange blossom. Heavenly!
  • Evoke says: “Evokes notes of marmalade, peach rings, and hitting your data limit.”
  • Evoke also suggests pairing this with strawberry shortcake or rhubarb strudel à la mode.

This wine smacks of springtime perfection. Just writing about it is making me thirsty!

Happy First Day of Spring, readers! Go try some Talk Flirty to Me Sweet Blush Wine and share it with your favorite flirty people IRL.

Special thanks to Shelly at Evoke Winery for your enthusiasm and help answering my questions! 🙂 
Flowers

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

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

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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!

A New Favorite: Bacovino Sangiovese + Recipe

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Bacovino Winery: Creating Beautiful and Bountiful Wines that are Truthful Expressions of Washington Terroir

If you’ve been drinking wine long enough, and tried a good handful of varieties, you get it – we all have certain wines that are not at the top of our favorites list. I’ve mentioned a time or two that I could care less about Pinot Grigio (ugh, even saying it gets me annoyed, ha ha). Well, the red wine equivalent of that for me has tended to be Sangiovese. When doing a red wine tasting, no matter where, the Sangiovese is often my least favorite wine. Yes, sometimes they’re OK, but I’m not usually compelled to purchase a bottle like I would a tried-and-true Cab or Syrah.

But that all changed at Bacovino Winery. My typical aversion to Sangiovese toppled when I tried this particularly wowing wine.

Bacovino Winery opened its tasting room in November 2021 in Tukwila, Washington, which is literally the first city bordering Seattle to the south. Owner and Winemaker Randy Brooks is an ardent fan of Washington grapes (me, too!) and is committed to honoring the character of each grape variety through the highest quality winemaking. You can read more about his winemaking philosophy and practices here.

I have been in the tasting room several times now and every time I have gone in I am treated extremely well by friendly, knowledgeable people, and I enjoy some truly special and delicious wines. The wines are outstanding examples of Washington terroir. My personal favorites are their Viognier, Merlot, and – whoddathunkit – Sangiovese (I will post on these other favorites in the future!). In fact, their Sangiovese might be my favorite of their wines, and it is definitively one of the best Sangioveses I have ever had.

So how does one of my lesser favorite red varieties hop to the top of my “MUST DRINK” list?

This is not a typical Italian/Old World Sangiovese with sky high acidity, brisk/coarse tannins, and even a touch of bitterness. This is Washington/New World fruit that has been made into a very pleasing and drinkable wine. It’s got the lightest amount of sweetness, round and present fruit and spice notes, and balanced acidity, alcohol, and tannins that make it exceedingly food-friendly. As a native Washingtonian it probably comes as no surprise this is my preferred style.

Hooray, I finally found a Sangiovese I LOVE!

Here are my impressions and some details of the Bacovino 2018 Signature Sangiovese:

  • $32/bottle
  • Medium garnet color
  • Medium body
  • 15.05% ABV
  • Aromas/Flavors: Cherry, Currant, Fig, Tomato Leaf, Brown Sugar, Vanilla, Licorice
  • Moderate acidity: just right!
  • Tannins pleasantly robust and blend perfectly with the rest of the wine
  • Lovely finish

This wine is distinct and fabulous on its own, but I wanted to challenge myself so I decided to research a great food pairing for this wine, and I found one. Eating Well’s Cheesy Marinara Beans taste like something you’d order at your favorite Italian bistro but are quite easy and affordable to make (plus vegetarian and gluten-free, if you prefer such things) – all bonus virtues right now with inflation!

Here is the recipe. This dish went GREAT with the wine!

A great food and wine pairing tip to remember is that Sangiovese is an ideal mate for foods with tomato sauce.

Go do a tasting at Bacovino, get some of this Sangiovese, make this recipe, and you will be one very happy camper. Don’t be surprised if you discover some new favorites yourself! 🙂

Speaking of cheese, Bacovino offers a veritable plethora of community events and classes, from live music to paint nights to floral arranging workshops to CHEESE classes! Haven’t you always wondered how to make all the different types of cheese (while eating them, no less)? I personally have not taken a class yet but it is on my to-do list. 🙂 Definitely check out these wonderful classes for a fun activity.

Fight Inflation: A Tempranillo for Under $10 + Free Wine Tastings

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Talma Tempranillo Scores Big For a Few Bucks

I think it’s safe to say that everyone has now felt/is still very much feeling the effects of inflation and has modified their spending and consumption to reflect what they can realistically do with their limited dollars. We are definitely opting for more vegetarian dinners such as beans and rice, or eggs and toast (and no, we haven’t had a problem finding eggs, thank goodness). Eating one less meal out or using a cheaper source of protein (did someone say tofu?) all adds up and helps our poor wallets not be quite so emaciated.

Inflation doesn’t just affect our food choices, it affects our entertainment funds and even what type and how much alcohol we can buy.

And, I don’t know if any of you wine tasters have noticed lately, but some wineries and tasting rooms are charging exorbitant amounts to taste these days (I paid $30 for a tasting at one place in Oregon last year), and it doesn’t always even go towards a bottle purchase. 😦 I understand they are trying to make a profit, but, yikes and ouch!

Oddly enough, for a wine aficionada, I don’t actually drink a HUGE amount of wine, so when it comes to spending money on wine, I would often prefer to spend more on a few higher quality bottles than on a glut of vino cheapo. But that’s not at all to say I am resistant to a really good price for a good bottle of wine!

So if you’re wondering if there are any places left offering FREE tastings, let me give you some great news: yes, yes, there are! (*Hallelujah Chorus*). Your local Total Wine & More store offers FREE tastings on certain days of the week! OK, perhaps not everyone’s store does, but for those of you who live near one and are hankering to try some good wines (as well as spirits!), head on down.

For other ideas on where to taste for free in the PNW, see my page Places to Taste.

I tried this Talma Tempranillo at a Total Wine free tasting one Friday afternoon, and even

I love this label! Talma Tempranillo from Spain.

in the tiny plastic sample cup, it was aromatic and awesome and begged me to take it home. 🙂

Here is the scoop on this fun find that overdelivers for the price:

  • $8.99 at Total Wine
  • 100% Tempranillo from Spain
  • Medium ruby color, semi-opaque
  • 13% ABV, medium body
  • Moderate acidity, mostly dry
  • Medium tannins
  • Aromas/Flavors: upon first opening, I got cranberry, currant, bay leaf, pepper. Upon further swirling/decanting: black cherry, raspberry, blackberry, herbs, Bandaid (this aroma is attributable to Brettanomyces yeast), orange, earth, leather, almost a floral aroma, cedar
  • A fresher, juicier style of Tempranillo, this is a fairly young wine that hasn’t seen a long time aging or excessive amounts of oak.
  • Finish/Conclusion: intriguing cola flavors on the finish. The finish is rather short-lived but that doesn’t detract from the otherwise positive traits of the wine, like the nose, good balance of acid/alcohol/sweetness, and overall great flavor and smoothness.

I hope you enjoy this Tempranillo as much as I did, and that you’re able to find a free wine tasting near you soon!

Has inflation changed how much alcohol you consume or the price point of the alcohol you buy? Comment if you like.

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!

Daze of Wine and Roses: An Indulgent Pairing of Chocolate Truffles and Sparkling Wine for Valentine’s 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.

Ten-Year Anniversary Update

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Hello world! This is my 50th post here on The Rambling Vine. I figured I’d better make some noise on here before the 11th anniversary rolls around!

Corks galore! A visual metaphor for the passage of time… and wine.

I started blogging about wines in 2012 and over the course of the next few years transitioned careers, became a mom, and thus kissed my free time goodbye for way too long (moms, you understand). Life happens and I love the changes it has brought with it. I love where I am at right now.

Only until fairly recently have I felt like I had a bit more time and energy to focus back on writing about wine. But while I haven’t been posting on here, I have absolutely not stopped trying different wines, visiting different wineries, researching wines, reading books about wine, recording my tasting notes, and learning everything I can about wine. During the pandemic I decided to go through a very comprehensive wine course and learn about wine from all the major regions of the world. Who knew fermented grape juice could be so fascinating?

Wine affords endless opportunity for exploration and enjoyment, and I’m excited to share what I’ve learned (and am learning) with you. I don’t want to make grand pronouncements or set lofty goals on how much I will write when (because I tend to do that and then fail right from the get go) but I am starting small, and will do my best to resume offering you great wine recommendations and tidbits from my learning and travels from over the last decade plus to right now. Because this stuff is just too great not to share. 🙂

Cheers,
The Rambling Vine

Strike It Rich with Dynamite Red

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A dynamite wine for an explosively delicious Fourth 

Whiz! Bang! Boom! This Dynamite Red lives up to its name.

Whiz! Bang! Boom! This Dynamite Red lives up to its name.

Happy Independence Day, readers! It feels good to get my lazy self back on the blog — not that I haven’t been busy; I most definitely have been, what with wrangling my 9-month old monkey, taming the beasts Dishes and Laundry, and now starting a job hunt. I think I do better with writing when I have more on my plate, but not too much that it’s overwhelming. When there isn’t as much pressing business to do, it’s easier to just do other things instead. A habit I would love to ditch someday!

So, today is the one day of the entire season that epitomizes summer. Hopefully your day is full of warm sunshine, a pool/river/lake, ice cream, great fireworks, fun friends and family, delicious BBQ, and, to go with that BBQ… some red wine, perhaps? But it is summer, after all, and it’s nice to go with beverages that are lighter, sweeter, and even served chilled.

If that is at all up your alley, I’ve got the perfect wine for you! (And even if it’s not, you still need to try this wine).

Have any of you ever had wine from Arizona? I used to winter in Tucson the last couple years for management training for my old job. My husband would accompany me and while I was in class during the day he would drive around and explore. He found Silver Strike Winery in Tombstone, and picked up their Dynamite Red one year. The next year we bought some again, and now we miss it and are thinking we need to order some soon.

This wine is produced and bottled in Elgin, AZ. It’s a fairly sweet red, very tasty and refreshing, especially for Arizona heat or any summer clime. We found we liked drinking it slightly chilled. There is something really nice about finding a great, delicious, straightforward, easy-drinking red that practically anyone will enjoy. Trophies in your wine arsenal.

Another benefit to drinking this (or any) wine from Silver Strike Winery is the winemakers’ philosophy of minimal chemical tampering with the grapes, and using organic and biodynamic growing methods to coax out their best flavors… a practice I will always stand behind!

While I’m aware I’ve given you pretty short notice on securing this red, as today is the Fourth, you can always order through their website. We still have plenty of summer left, and the Internet is always open for business, so no excuses! I believe the cost was somewhere in the ballpark of $15-$30. Ask about some of their other wines, too, while you’re at it. (And let them know you heard about them on The Rambling Vine). They have another one called “Village of Elgin”, I believe, that I also really enjoyed.

Until next time, I wish you all a wonderful Fourth, and hope you strike it rich with some Dynamite Red this summer!

Strange But True: Bacon Wine

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Wine can be made from so many things. While grapes are the number one choice, and for good reason, that hasn’t stopped adventuresome spirits from using wild ingredients or attempting creative and strange flavor combinations over the centuries. But until now, no one has dared try what could be the next big thing, based on two current popular foodie faves… bacon and red wine. But someone has. And all I have to say is… wow.

I was lucky to meet the owners of Swine Cellars this past weekend, Wilbur and Petunia, whose production facility is located out in Woodinville Farm Country, which is right next to Woodinville Wine Country. They are so cheerful and rosy cheeked, squealing all the time, you know they are having a good time and enjoying their fair share of the product (although they do snort constantly when they laugh… which gets old). Anyway….

I got to sip on the unctuous concoction while interviewing them this past weekend. “So, how were you inspired to make bacon wine? And how exactly is it made?”

“Well, we thought one day, how can we offer a totally unique product in the world of wine?” said Wilbur. “Something revolutionary, daring, that no one else has done before? And then, it hit us… bacon wine! Bacon has skyrocketed to ultimate food status in the gastronomic universe, and we all know that this is the day and age of great wine, craft beer, and small batch spirits. We know bacon vodka has already been done, and to great acclaim, but we though, why not try bacon wine?”

“And so we did!” chimed in Petunia. “We found an exceptional Zinfandel grape that is grown by a small lot producer out in eastern Washington. We were looking for a dark rich smoky red wine with berry notes. It pairs perfectly with bacon flavors.”

“Which brings us to how we incorporate the bacon flavor into the wine,” said Wilbur. “The secret’s out… we add bacon grease (and no, we won’t tell you the percentage) to the wine. It brings out the flavors of the wine unlike anything else on earth. Plus, the acidity of the wine naturally helps break down the fat of the bacon.”

“Where do you source your bacon grease?” I ask, eating some complimentary oyster crackers, as I’m starting to feel the effects of the wine on an empty stomach.

They both blush. “Well, guess we can’t keep it a secret for very long,” said Petunia. “We actually get it from ourselves. We’ve shed a ton of weight during this project… even our kids have been willing to help out. We’ve never been this in shape our whole lives!”

“Wow, how resourceful and sustainable are you guys!” I exclaimed. “This could be the wave of the future, using what you have on hand to enhance already great wine!

“Exactly!” squealed Wilbur and Petunia. “Thank you so much for helping spread the word about our bacon wine. The marketing has been a challenge, so we need all the help and exposure we can get.”

“My pleasure,” I said, wiping my mouth with a napkin. “I’m always looking for innovative new wines to feature on my blog, and this is perfect.”

So, dear readers, if you’re looking for a unique flavor adventure, go visit Swine Cellars out in Woodinville. Make sure you tell them the Rambling Vine sent you.