Tag Archives: writing

Wine Tasting in a Secret Garden

Posted on by
Reply

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

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

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

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

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

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

Woodinville Wine Cellars 2011 Sauvignon Blanc Columbia Valley

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

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

Woodinville Wine Cellars Little Bear Creek Columbia Valley Red Wine

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

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

Drinking Inside the Box: A Review of Black Box Cabernet Sauvignon

Posted on by
Reply

The notion of drinking wine from a box, admittedly, causes many of us to flinch, shake our heads in pity, or shudder from horror. Images of Franzia Blush Zinfandel in my parents’ basement fridge come to mind, and leave me with conflicting feelings. I’m in the age range where I personally never drank boxed wine (just my parents), but the current stigma of drinking wine in a box puts one to shame for even thinking of trying it. It therefore seems an off-limits purchase reserved for dive bar establishments, desperate housewives and borderline alcoholics.

But why the prejudice? After all, you can’t judge a wine by its artsy label or sexy bottle shape, any more than you can judge a book by its cover. Wine is ultimately judged by its taste. One company took this challenge to task and flat out shattered the stereotype that all boxed wines are bad. In fact, there is one in particular that is very good. This boxed wine label has several key advantages: quantity, value, freshness and taste that last a long time, and sustainable packaging.

I ordered a glass of Black Box Cabernet Sauvignon while on vacation recently in Leavenworth. I was in a beer garden, feeling rather anti-beer, and this was the house wine, and I thought, what the heck, let’s give it a shot. I have to say, it wasn’t bad; in fact, it was quite tasty to drink! It’s an absolute bargain if you need a larger quantity of wine in a pinch for a party. Here is why you should try this wine, from the winery:

“What’s the most delicious way to enjoy acclaimed wines without a hefty price tag? Lose the bottle. In 2003, Black Box Wines redefined the category by becoming the first U.S. vintner to offer super-premium, appellation-specific, vintage-dated wines in a box. Since then our expanding repertoire has earned 28 gold medals in wine competitions nationwide, yet still costs 40% less than comparable* bottled wines.

“Our superb grapes are harvested from world-class appellations, including California’s storied wine country and the acclaimed vineyards of Argentina and New Zealand. Through a meticulous, traditional winemaking process, Black Box Wines are crafted to be food-friendly and fruit-forward—all without the expense and fuss of bottled wines. So whether you crave sumptuous reds or crisp whites, you’ll delight in the quality and value inside every box.

“The grapes that create our full-bodied Cabernet Sauvignon are grown within reach of cooling Pacific Ocean breezes that extend the growing season. Offering a lush display of dark berries, our Cabernet Sauvignon’s smooth tannins create a soft, lingering finish. Spicy cinnamon and vibrant black currant aromas accompany warm notes of vanilla and toasty oak for an irresistible, approachable glass of wine.”

Their 2009 California Cabernet Sauvignon earned a Gold Medal at the 2011 Winemaker Challenge, and in 2012, Wine Enthusiast Magazine awarded the 2010 vintage a “Best Buy.”

If that didn’t shake up your stubborn notions about boxed wine, perhaps trying a glass of the real thing will.

Here’s to thinking outside the box while drinking inside the box!

Orzo-Mint Salad with Prosciutto, Figs, Pecans, and Goat Cheese

Posted on by
Reply

Fig: the name doesn’t quite befit this beautiful fruit, does it? Use black California Mission figs in a refreshing summer salad. ©iStockphoto.com/Ivan Mateev

Figs! When fig season is upon us, I freak out and buy as many as possible (short of troubling my digestive system), because we don’t really know how long it will last and how long they will be in the store (kind of like life, so seize the day and enjoy!).

Figs are so good for you! Did you know that figs are a great source of fiber and are highly alkaline? Alkaline means they reduce the acidity in your body, making it a hostile environment for cancer.

Here are some fun fig facts, for my fellow figophiles.

This pasta salad is yummy-licious! A friend of mine told me she made an orzo pasta with pecans, figs and mint a few years ago. I loved her idea but I upped the ante by rounding it out with some ham and cheese.

This pasta would be great with a white wine, maybe a Riesling, Gewurtztraminer, or Pinot Grigio. See? There’s my wine reference!

Trader Joe’s and Whole Foods Market are the grocery stores I know of that carry the fresh California Black Mission figs regularly.

In fact, during the summer, you should be able to buy this meal completely at Trader Joe’s.

You will need:
Extra virgin olive oil
Aged balsamic vinegar (I used lavender)
Salt and pepper
One 16 oz. package Orzo pasta (a full package is a lot, use half if you like)
One box fresh black California Mission figs, sliced into bite sizes (dry is not acceptable)
One package prosciutto, chopped (optional)
One 5 oz. log goat cheese, crumbled
One package unsalted dry roasted pecan pieces
Fresh mint leaves (to taste)

Prepare the orzo according to package instructions. Drain, run some cold water over the pasta to cool it off. Once the pot is cooled off, put the cooled pasta back in the pot and drizzle and toss with oil & vinegar. Add the figs, goat cheese, pecans, prosciutto (if any) and mint leaves. Mix well. Season to taste with salt & pepper.

If orzo pasta ain’t yo thang, substitute with cooked rice, couscous, or quinoa.

What to Drink When You’re “Hot to Trot”

Posted on by
1

Reader, meet the smoothest red wine you’ll ever drink! Photo courtesy 14 Hands Vineyards. http://www.14hands.com

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.

In honor of everyone who is engaged to be married right now, especially my sister. Congratulations Jocelyn and Conor on your romantic Irish engagement!

Being newly engaged can be hazardous to your health… at least it was for me. When the love of my life popped the question and subsequently put a gorgeous carat on my finger, I was inordinately obsessed with MY sparkly object. I would roll my car window down every time I drove, rest my arm out the window and gaze all gooey-like at the diamond, the summation of my happiness. I can’t tell you how many auto accidents I narrowly avoided in those early weeks. I’m still obsessed with my rock, but eventually I mellowed.

But isn’t it wonderful when you’re wallowing in the throes of “just engaged” bliss? When you’re “hot to trot” with the one you love, you’re caught up in a love whirlwind that thrusts you toward the altar with smoldering passion and whiffs of eternal commitment. It’s a red torrent of unflinching romance! With your eye on the prize, nothing can stop you. “Going to the Chapel” is on constant loop in your subconscious. Yes, you fit all the criteria; you’re hot to trot! Here is a celebratory red blend wine that epitomizes the recently engaged state.

I insist you try 14 Hands Hot to Trot Red Blend. For around $10, it will shock you. Everyone to whom I have introduced this wine has raved about it! The 14 Hands label, like Red Diamond, has quickly become a hot Washington wine buy, and for good reason. Smooth, fruity, yet poised and so drinkable. From the tasting notes: “This approachable and easy drinking red wine offers generous aromas of berries, cherries and currants. A plush framework of soft tannins supports the red and dark fruit flavors that leisurely give way to subtle notes of baking spice and mocha on the finish.” It’s a blend predominantly of Merlot, Syrah, and Cabernet Sauvignon, with hints of Mourvèdre and other select red varieties.

This wine goes down your gullet very easily… yeah, just be careful and don’t overdo it! Perfect to share with friends, and toast the future happiness of loved ones!

Say Oui (Wee!) to Pinot Gris

Posted on by
4

Gorgeous Pinot Gris grapes. Photo by Andrew Fogg.

Chateau Faire Le Pont Milbrandt Vineyards Pinot Gris 2009

I should just come out and say it: Pinot Gris/Pinot Grigio is perhaps my least favorite wine. It’s like a limp handshake; it’s perplexing and doesn’t really do anything for you. Boring, disappointing, and uninspiring are all words that come to mind when I think of Pinot Gris. Why, you ask? Well, we’re all entitled to our preferences, and while I’ve gone into tastings with an open mind I still
don’t quite get Pinot Gris. It’s so light you can sometimes barely taste the flavors, or else it tastes like grass clippings, and not the pleasant variety. This is why I would tend to opt for just about any other white.

First of all, you’re probably wondering what the difference is between Pinot Gris and Pinot Grigio… the only difference is in the name. Pinot Gris is the French term and Pinot Grigio the Italian. It is a white grape that is a mutation of the red Pinot Noir grape. Don’t worry, they are not trying to confuse you on purpose.

So, as a Pinot Gris agnostic, imagine my surprise when I try a Pinot Gris I actually like! Sacre bleu, such a thing really exists?

It does!

Chateau Faire Le Pont, one of my favorite Wenatchee wineries, makes a knockout Pinot Gris. It has a body and focus with depth and persuasion — more like a French kiss than a limp handshake! Oooh la la, now we’re talkin’!

From the tasting notes: “Floral with just a hint of sweetness, our 2009 Pinot Gris exhibits intense peach, melon, apple, honey and almond flavors that sail on and on throughout the long, lingering finish.” Doesn’t this just transport you to the French Riviera? Note the rich fruit flavors, hint of sweetness, and mouth feel; these qualities give the wine more depth, dimension, and deliciousness than a typical Pinot Gris. Pinot Gris’ ancestral turf is the Alsace region of France, where the grape has been cultivated to exhibit more fruity and floral flavors than the dryer, more minerally Italian Pinot Grigio grapes. No reminders of cow cud with this wine!

Now if only I could drink this while actually lounging aboard a sailboat on the
Mediterranean, I think Pinot Gris could become my favorite wine ever! In the mean time, I can sip it on my deck in the sunshine, close my eyes, and drift away.

Oregon Strikes Back with A Creme De La Creme of Pinot Noirs

Posted on by
Reply

Hello, friends! I’ve been vacationing, drinking wine, cooking delicious things, soaking up summer sun and neglecting the blog… you might call it conducting research. Summer is a grand season for recreating and relaxing, and my view is the more we can peel ourselves away from technology when it’s lovely out (smart phones included!) the better off we’ll be. But I can’t keep you all chomping at the bit, can I? The last wine I wrote about we were in the midst of a fierce interstate rivalry, so now let’s pick back up where we left off. Commence Part Deux of the Battle of Pinot Noirs: Oregon vs. Washington! Draw your wineglasses!

What is the point of living life without a few extravagant indulgences? A life of perfect discipline and piety might be beneficial, but is it natural to maintain or joyful to live out? If you sense the spirit moving, it’s time to take a road trip to the Willamette Valley and purchase a decadent wine. While you’re there, don’t miss De Ponte Cellars. It’s one of the better wineries I’ve tried so far.

De Ponte Cellars Estate 2008 Pinot Noir Dundee Hills shows Washington why Oregon dominates the realm of superb Pinot Noir. It’s on the spendier side, but once you taste it, you’ll understand why.

This is easily the BEST Pinot I have had to date that hits all my requirements for a good Pinot; medium to full body for most expression, deep color in glass, aromas of fruit and smoke/ash (thanks to the volcanic Jory dust of the Dundee Hills AVA) and overall balance (everything works together in harmony in your mouth). Trust me, it is very well worth the price.

Pinot Noir is now my husband’s favorite wine. Pinot Noir is one of the more intriguing grapes out there; very finicky, mysterious, hard to control, but super expressive and
fascinating once you hit a good one that pleases your palate. As I’ve mentioned
before, this is also a factor in Pinot’s generally higher prices and tasting fees (or maybe Oregon is just resting on its laurels a little too much? Hmm, another thought for another day.).

And now, the tasting notes from the back of the bottle: “Nurtured by our rich Jory soil and our cool Oregon climate, our wines are handcrafted with uncompromising quality. Our goal is to produce memorable Old-World style Pinot Noir. It is our mission, our focus and our passion. This is a special limited bottling to showcase De Ponte’s unique terroir in the Dundee Hills. From some of our most prized blocks of the De Ponte Vineyard, this wine is a softer and more delicate expression of our traditional style. Floral with subtle aromas of raspberry, dark cherry and notes of vanilla. The ‘08 Estate has harmonious and silky texture while the tannins are soft and perfectly integrated giving this wine an elegant and graceful frame. The finish is long and fresh, full of red fruit and spices. Very approachable now though will develop much more complexity during bottle aging. It is the perfect example of the delicate nuances of the Dundee Hills.”

So, what is my conclusion, you ask? Which is better, Oregon or Washington Pinot Noir? Oregon’s climates tend to favor Pinot Noir, and thus they produce a lot of it and very well. Washington, while not sharing exactly the same climate as Oregon, may not be able to produce the same STYLES of Pinot Noir, but that doesn’t mean they don’t produce some very good ones that are distinct in their differences from their Oregonian counterparts. My conclusion is to treat each bottle of wine, be it from Washington or Oregon, with an open mind and an open mouth!

Butternut Squash Quesadillas

Posted on by
Reply

Ooey, gooey, melty, yummy, they’re calling your name! Photo by Brenna Arnesen.

It’s time, ladies and germs, for another respite from vino… off on a culinary excursion! Whet your appetites, it’s gonna be really good! 🙂

I love to cook, and I love the final, tasty fruits of my efforts even more. Apart from learning basics like spaghetti and scrambled eggs from my mom, I learned how to cook real meals using recipes. Rachael Ray and her pink cookbook get huge props for helping me beef up my skills to master chef status, especially when I lived on my own before getting married (As an Amazon Associate, I earn from qualifying purchases). I still tend to prefer using recipes when making meals, but as I gain more confidence, and the realization that not all recipes make perfect sense, I bravely make my own modifications and start trusting my own burgeoning culinary instincts… which is super important for every cook.

I’m maturing as a cook because lately, more than in previous years, I am now making up my own recipes. This is a huge step for a girl who is a cookbook maven (they are piled by my couch all the time for leisurely perusing and inspiration) and who has stuck to recipes much like a religious dedication to algebraic equations. I didn’t veer far from cookbooks, partly because I wanted to train myself by learning to follow a recipe verbatim and educating myself on process and terminology. But now I’m taking creative risks in the kitchen, and this is helping not only my cooking, but my whole outlook on life. Every time I cook, even though I’m using the same ingredients, it’s a new experience and new result every time. That’s the art of cooking.

One of the best ways to let your creative juices flow and have fun in the kitchen is to invent your own recipe. Not out of thin air, mind you, out of the inspiration you’ve gleaned from any fantastic eateries you have frequented. It only makes sense to borrow from the best and riff on them in your home kitchen. Most restaurants have their menus posted on their websites in PDF format, so you can refer back to the ingredients, or you can jot them down/take a picture with your phone when you’re dining there.

One such recipe I vowed to recreate at home and did — successfully, and even upped the nutrient quotient! — is butternut squash quesadillas from The Matador. Just uttering the phrase “butternut squash” puts me in a very happy place, so much so that I will order whatever item that is on the menu that has been blessedly paired with the saintly squash. It’s one of my favorite foods, obviously.

And this has become a new favorite recipe — made in a cinch, loaded with fiber and nutrients, and heartily filling. I just added the black beans and kale. You can find precut butternut squash at Trader Joe’s and if you would rather save time than money, this is well worth it. Of course, it’s not hard to prep an actual squash, but again, this requires planning ahead.

Purchase the quantities you need… this recipe paints in broad brushstrokes.

Butternut Squash Quesadillas
Tortillas
Sweet Onions
Kale
Can of black beans (try to make your own if you can, or scope out low sodium beans)
Cooked butternut squash chunks, perhaps a 12 oz. bag from Trader Joe’s
Goat cheese
Shredded pepperjack cheese

Slice or dice the onions (your call) and caramelize in olive oil (high heat first, then lower heat to saute). Add pieces of kale and saute. Add the cooked squash chunks and the rinsed black beans and warm through with the other ingredients. Move your filling to a separate dish. Take two flour tortillas; on one spread some of the filling and then crumble over some goat cheese and pepperjack cheese to your taste. Top with the second tortilla to make a frickin’ rad quesadilla, plop in a medium warm skillet to melt the cheese and heat through the middle, then flip to finish off the cooking.

¡Buen provecho, mis amigos!

Oregon, You’ve Been Upstaged!

Posted on by
Reply

Fact: Oregon’s Willamette Valley region is an ideal climate for growing world-class Pinot Noir: it is cool and at the same latitude as Burgundy, France, where Pinot Noir has been cultivated for ages. Fact: Washington’s AVAs (winegrowing regions) such as Columbia Valley, Yakima Valley, Walla Walla, etc. tend to favor bold, earthy reds, such as Syrah and Cabernet Sauvignon. Different vines flourish in different climes, and this is the magic of biology and terroir! Like East Coast versus West Coast swing or rap, both are distinct art forms in their own right; both calculatingly sizing up their opponent, abiding side by side, careful not to step on each other’s toes or get cacked by a hater. No puns intended, of course.

So what happens when a Washington Pinot Noir sidles up to an Oregon Pinot Noir (gasp!)? When an ambitious “newbie” contender enters the competitive ring of primo Pinot Noir? Does it even stand a chance? Can the shepherd’s stone even graze, let alone slay, a giant?

Chateau Faire Le Pont Milbrandt Vineyards Pinot Noir (90% Pinot Noir, 10%
Syrah) is a Washington Pinot Noir that upsets the apple cart… or the grape bin,
choose your fruit metaphor. We purchased this wine this past summer 2011 while visiting Leavenworth and then dilly-dallying into Wenatchee (a juicy wine destination you must visit!). Chateau Faire Le Pont is one of my favorite wineries because every wine you try is pure awesomeness brimming with wow factor. Though stepping onto long-hallowed “exclusive” Oregon turf, this winery proves it can pull off a remarkably delicious Pinot Noir made from Washington grapes that can compete with the best of them.

After having tasted a number of Oregon Pinots now, I have to admit I like this
Washingtonian better than many of its Oregonian counterparts, perhaps due to
the generous 10% Syrah that gives it a bit more tartness and dimension. See my previous post about AVAs for more deets on the Wahluke Slope and Milbrandt Vineyards, where these stellar grapes hail from.

This Pinot will not disappoint and will surprise many Oregon Pinot fans. It
could not have been pulled off without the talented winemakers of Chateau Faire
Le Pont. From the back label: “… our 2007 Pinot Noir was created in a more
graceful, enjoyable medium-to-full-bodied style. Refreshing and extremely well
balanced, rose petal and violet aromas intertwine seamlessly with raspberries,
strawberries, chocolate covered cherries and delicate tannins throughout the
smooth, lingering finish.”

Take a sip, sit back and experience psychedelic visions of chocolate covered
fruits and flower petals swirling and waltzing around in your head! (Red wine
is so much safer than LSD).

Oregon, you’ve been upstaged!

To be continued….

Ode to An Old Soul: Vintage Tastes in Vino

Posted on by
3

Chardonnay, a true golden oldie.

Virgin Chardonnay from Naked Winery: Because Winemakers Just Wanna Have Fun!

*Naked Winery is now known as Evoke Winery.

Just because something is old doesn’t necessarily make it a classic. Beringer White Zinfandel, one of the top-selling wines in the US, might be an old, familiar favorite, but in my personal opinion it’s not a classic, just a convenient go-to wine (As an Amazon Associate, I earn from qualifying purchases). While some styles of wine might not be trendy at the moment, it doesn’t mean they’re not good. Here at The Rambling Vine, I want to celebrate the grand flavors that have saturated my palate and broadened my perspective on a particular varietal. I also like to pay tribute to wines that sealed the deal for friends and family members.

My husband’s absolute favorite Chardonnay happens to be made in a style that is currently not as popular as it might have been a couple decades ago: oaked. This is not surprising. He is an old soul, preferring classic rock bands like Jethro Tull, Rush, and Queen to more contemporary music (when we were dating, I had to educate him on the true bands of our youth, like Soundgarden, Weezer, Spice Girls, wait, nevermind). But he knows a good thing when he experiences it, and when he first sipped this wine, I could tell this was the best Chardonnay he’d ever had!

Today’s Chardonnay drinkers generally favor the kind that has fermented in stainless steel casks, which give the wine a completely different, lighter character (some of which are good). So if you’re on the other end of the spectrum and prefer buttery, rich, hefty white wines, you’ll want to try this!

Naked Winery’s Library 2007 Virgin Chardonnay ($35 per bottle) is heavily oaked (it spends 17 months fermenting in new oak) and very tasty. The oak is rewarding to this wine. It is “a velvety and youthful wine” that possesses an “extremely tantalizing bouquet. Its soft tannins, creamy butterscotch and vanilla flavors will delight and excite you. It ends with a memorable sweetness. Enjoy strong flavors of pear, papaya and vanilla. Spicy Thai dishes will be just right with this wine.” Smooth, rich, thick, complex; a standout wine, it is not to be missed.

Another reason we really like this wine is the winery: Naked Winery. If you’re out and about gallivanting through Oregon, stop by Hood River and linger in the Naked Winery tasting room. Try everything they offer! But be warned, we tried close to 12 different wines, so don’t overdo it; use that spit bucket so you don’t do anything you would be ashamed of. This place makes awesome wines and they have FUN while doing it. Who else would paraphrase Madonna on the back of their bottle? “Enjoy this Virgin like it was the very first time.” The only thing they take absolutely seriously is their winemaking craft. After they create a great product, they are excited to share it with you and answer all your questions. Each wine name and description oozes sexual innuendo (they even have Orgasmic! Wine – to be reviewed later). They have been criticized for this by some in certain snooty wine circles, who obviously don’t have a sense of humor. Pshaw, let’s just support them all the more! Down with wine snobbery and puffery!

They also vehemently support the use of wine to aid in la romanza.

When the mood strikes and all the stars align to enjoy a particularly special bottle of wine, indulge in this exquisite, classic Chardonnay! Our life is made up of a series of delicious moments, might as well have a rich one.

A Matter of Trust

Posted on by
1

Leo, master of the phrase “Do you trust me?” (I think Kate is relaxed only because she’s monkeyed  up… and Celine Dion is cooing romantically in the background.)

Trust Cabernet Sauvignon

Trust me: one of those phrases that is easy to ask of another yet difficult to do when you yourself are asked. Trust is a word that carries with it a lot of weighted implications… who or what you put your trust in reveals who or what you deem worthy of trust. Trusting too easily can signify a naivete or intentionally turning a blind eye to foibles, while failing to trust reputable, good, honorable people and things will mean you’ll go through life without taking risks and developing little faith. Without getting into further philosophical babbling, let me be bold enough to ask you to trust me (no, no teetering on ship balconies involved, you can relax) on this wine recommendation: this wine is dynamite. It is pure, delicious indulgence, and people will grow to trust your wine recommendations when you tell them about Trust Cellars Cabernet Sauvignon.

This is a wine that begs to be decanted. Only when you let it breathe will you be completely overwhelmed by its sheer power and finesse. The first time I tried it my in-laws were gracious enough to bring some over to our house for dinner, and it instantly became one of my new favorite wines. Then, when my dear friend bought me a decanter, we had a bottle that we poured in, let it decant a couple hours, and wow! This wine unfolded like a butterfly emerging from a cocoon. Let it stretch its gorgeous, stunning wings. It has all the right stuff of a top-notch Washington Cabernet Sauvignon. Perfection!

As the tasting notes gush, “We are greeted here with a nose full of cherry cordials: high-cacao chocolate, Kirsch, and a pie cherry in the middle. The fruit here (cassis, plum, and black cherry) has purity and focus, and it is framed by fresh notes of eucalyptus and green tea. This is balanced, elegant, food-friendly Cabernet: moderate in body, acid, tannin, and alcohol.” The 2007 blend is currently sold out, according to the website. Seattle Magazine has voted Trust Cellars “Best Washington Wine” for 2011.

Wine can bring us together around its delicious self, and, perhaps in a very small way, help us to understand each other better and work on our trust. I’m not advocating for drunken debauchery, of course, but strangers or friends enjoying a glass of fine wine together is a deliberate act of peacekeeping. Wine can’t save us from ourselves or save the world, but it can at least help smooth the way.

Puget Sounders, make it a point to visit their Woodinville, WA tasting room. When I went there I experienced fantastic wines, friendly service, and excellent education on their wines. Their Riesling is also lovely, pick that up, too!

May we all embrace the gift of trust.