03.01.10
Posted in Wine Musings at 6:25 pm by The Wine Guy
Well, if you’ve seen many of these ramblings, you know that we’re not a big fan of impersonal and/or institutional winery tasting rooms. You know the type… often beautiful, multi-million dollar chateaus, with large tasting counters, staffed by a collection of part-timers earning minimum wage pouring samples and reciting by rote the tasting notes prepared for them. It’s usually clear that they are in a stop-gap job, until something they really want to do comes along. An automatic dispenser and video recording would do the job just as well. Of course, the same disappointments can be found in smaller wineries, too, when the owner(s) and winemakers don’t have a sense for the importance of the “experience”.
We like to be able to chat about the wine and the people who make it. When possible, we’re thrilled to be able to meet with the winemaker, cellar-master, vineyard manager and others, who have some ownership in the product being poured for you. When that’s not possible — and it seldom is in a large operation — then it’s encouraging to see tasting room staff who have been well trained.
These folks will likely have been interested in wines for some time. They’ve seen the crush, watched the fermentation, maybe even participated in the racking, the blending, the bottling. They’ve chatted with the wine-making folks. They’ve been led through tastings themselves, and have learned the nuances of the wines they’re pouring. So, they know whereof they speak.
And, maybe most importantly, they have a personality! They enjoy people. They are gracious hosts. They may know all the facts; the mundane stats about percentages of this grape or that one, residual sugars, acid content, cases produced, etc. But they don’t see a need to recite it all to you in the 3 seconds it takes to pour a sample. Even if they don’t know all the numbers, they can describe the wine; they can tell you a little about how it was made and why. And, if you really want to know, they can quickly look up the numbers for you. They also will be interested in you.
So, imagine our pleasant surprise when, after a tasty lunch at the Redhook Brew Pub in Woodinville, we stepped next door to the oldest premium winery in Washington State, and one of the largest… Columbia. Now, you must first know that Columbia wines have long been part of our collection. And, it goes without saying that their reputation for quality wines is stellar. For some unknown reason, we’ve always avoided venturing into the beautiful plantation-like winery building. Probably because we didn’t want to tarnish our high opinion of them by way of a disappointing tasting room experience.
As we approached the understated but luxurious tasting bar near the back of the sumptuously appointed main salon, we were warmly greeted by a quiet-spoken gentleman whose easy manner immediately made us feel at ease and welcome. He even offered his hand and introduced himself. I don’t think that’s ever happened before! When you go there, I hope Bill Collins is there for you to meet.
Bill made it immediately clear that we were about to be entertained… not just by the wine in our glasses… but also by him. With a deft move he poured two wines for us, both from the same grape, and invited us to see the similarities and differences. While chatting a bit to get to know us, he continued to use comparative techniques to elicit an appreciation of the wines and their nuances. And, all this before he discovered that we were “in the trade”. It may have been a well-rehearsed script that he used often. But it was natural, and he responded to questions and comments, allowing his presentation to vary as he learned of our interests and our ability to identify the wines and their characteristics.
When an unexpected circumstance arose, he easily found a way to make it an interesting experience. The arrival of three young ladies who had an appointment to taste could have easily disrupted our good time. Becka, Sheri and Regina are involved the distribution and sale of wines, and surely it was important for Bill to see that they were entertained. But, without missing a beat, he invited us to join them, introduced us (yes, he remembered all our names), and proceeded to make the afternoon even more enjoyable for all of us.
Time flew by as we proceeded through the tasting list, and also a few treats that were not on the list. Easy conversation brought us closer and the experience, while centered on wine tasting, was really about the people there. It was all orchestrated by our host, Bill Collins.
All of us learned something that day. We know now that Columbia has a “Small Lot Series”, special productions of only a few hundred cases that are not in distribution, and that, based on our tasting, can easily be considered premium (and affordable!). The ladies from QFC wine departments now know much more about the wines they are selling. Bill knows five more people. And we have the sense that’s important to him. And we all had a very nice day.
Oh, one other thing we learned — not all large wineries have impersonal tasting rooms!
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01.04.10
Posted in Wine Musings at 5:43 pm by The Wine Guy
As we drove through the slush and ice in the driveway and toward the highway, Bill pondered aloud, “So, we live within 5 minutes of 40 of the best wineries in the country. Tell me again why we’re driving 2 hours over a mountain pass in the midst of winter to taste wine!!”
Sounds like a reasonable question, except that the other two of us have been known to drive much farther to spend a day wine tasting. (We suspect that some of you reading this do, too.) We’re going because there are new people to enjoy, old acquaintances to renew, new experiences to have, and new wines to taste. And all of those goals were met — in spades!
We started and ended the day with the old friends. First, we dropped in on “Mr. Passion”, David Morris, winemaker/owner of Napeequa Vintners, who did not disappoint. While sharing samples of his very good wines, including the newly released Cabernet Franc, he described how he feels about his role in the “arc” of experiencing wines. That starts out in the vineyard, moves into the winery, then the cellar. In the tasting room, he is just about half-way through our experience. Once we purchase the wine, take it home, prepare dinner, and consume it all, we complete most of the second half of the arc. But, true completion is returning to the winemaker to share our impressions and to perhaps “brag” about how wonderful it was. Great attitude, great wine!
The end of the day began as daylight waned. We pulled into the lane, through pear orchards to visit our old friends the McKee’s at Wedge Mountain Winery. We were pleased that MaryAnn was pleased to see us. A lot has happened since our visit summer before last (has it really been that long!!??). An impressive new building has sprung up, housing barrels and equipment, with a small tasting table. Certainly larger and warmer than the original cave, but still with interesting old-fashioned ambiance. We laughed and reminisced and tasted, finishing with what we originally came on this journey for – - – the release of “Charlie’s Stash”, a rich 2006 cabernet made from just three selected barrels of Red Mountain fruit. And, it was worth the trip!
Bookended by these old friends was the middle of the day. After a tasty reuben washed down with a local micro brew at Visconti’s, we made the trek out into east Leavenworth and scaled the hillside in search of the “driveway with wine barrels”, which we had been told would confirm our arrival at ‘37 Cellars. Up through the fog and clouds we drove, and indeed were rewarded for our trouble.
Winemaker Chuck Egner met us, and invited us in. After a brief tour of the small but efficient and modern winemaking facility, we went upstairs for what we thought would simply be a taste of his wines. Well, we got much more! The tasting bar is a countertop along one wall of a fabulous music studio / bonus room. Hanging from the walls can be found nearly a dozen classic and antique guitars – - including one of two that the winery is named for: a ‘37 Martin. Near the west wall windows two stand-up bass fiddles looked out over the fog-covered valley, a baby grand sat in the corner, and state-of-the-art mixing and recording equipment was available to tie all this together.
Within minutes, Chuck plucked the ‘37 from its perch, and from the first strum of the strings, the full rich sound of this beautiful instrument filled the room. After a few minutes, we don’t think Bill (an accomplished guitarist himself) had yet picked up his chin from the floor, nor stopped drooling over the array of historic guitars. While we also appreciated the instruments, we were probably a bit more focused on the excellent wines. A crisp chardonnay with just a hint of light oak, followed by a meritage-style blend of cab, merlot, and petite verdot told us that this was going to be another experience to remember. 
Soon we were treated to the big hearty merlot (yes, we said hearty in describing a merlot), and the fine blend of fruit and acid in the cabernet sauvignon. All the grapes used in these fine wines come from some of Washington’s finest vineyards in Walla Walla, Red Mountain, Horse Heaven Hills and Columbia Valley. Chuck and his brother in law, Frank, have learned their lessons well, having apprenticed at the shoulder of another great northwest winemaker, Rob Newsom, at Boudreaux Cellars. This experience was another great one… music to our palate!
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08.18.09
Posted in Wine Musings at 4:09 pm by The Wine Guy
Sorry it’s been so long since our last posting. Don’t know what happened to the time. The good news is, we’ve had some wonderful wine experiences. Hope you have, too!
Our latest was one to remember! Not only was it a great adventure that included a lot of very good wine; it also reminded us of one of the main ingredients in a great wine that is not often shown on the label! That is: PASSION.
The environment was pretty hard to beat — a classic 85-year-old schooner (yes, a sailing ship!), cruising the San Juan Islands for four days. The company was even harder to beat — about 20 fellow wine-lover / ’sailors’ from around the U.S., and a sailing crew of about ten of the friendliest and most knowledgeable young folks imaginable.
The Schooner Zodiac, led by Captain Tim and Chief Mate E.T. with host, Rocky, was our home for four days. Part of the beauty of this experience was to share the duties and, to some small degree, the passion these good folks have for sailing.
We had the distinct pleasure of getting to know Dave Morris, winemaker at Napeequa Vintners in Leavenworth, WA. As our wine host on board, Dave spoke of wines — his and others — as though they were living beings, with a soul, a heart, and a personality. He described that feeling many of us have had, but few can express, when a wine just won’t let you alone; when the upfront fruit grabs you, the wine amazes your mid-palate, and then just as you are about to say, “Aaahh!”, the finish reaches out and won’t let you put down the glass!
Dave’s knowledge of wine — the technical stuff — is obvious. But even more evident is the way he feels the wine experience. And he brings us along with him on that journey into the emotion of wine. When a winemaker displays the kind of PASSION that Dave does, you just know his wines are going to be good. And, Wow! are they ever! We’ll tell you in a later post about each of them, but, let it be known… you won’t be disappointed in any of them!
We were reminded by seeing Dave that all of the good winemakers we’ve known have had passion for the grape and it’s eventual metamorphosis. We’re not sure any of them have expressed it as overtly as he does. But, they all have it. It’s there in between their words; it’s in their eyes when they look at the wine; it’s in the way they cradle the hanging grape cluster. It’s passion! It’s the irreplaceable ingredient in a great wine.
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01.12.09
Posted in Wine Musings at 10:58 am by The Wine Guy
The word “cold” doesn’t even begin to describe the feeling in the fingers of those picking frozen grapes at 16 degrees Fahrenheit. This winter we were lucky, in that most could be picked in daylight. Somehow, 16 degrees doesn’t seem as frigid in the light as it does in the dark, at 3:00 a.m.!
Then, dump those frozen marbles into a press, and try to squeeze the little juice there is from them. Pressing can take days! Fermentation, which for most wines takes only days, can take weeks. The sugar content is so high, most yeasts are rendered impotent. So special yeasts are added. This is a special process; and it yields a special treat — Ice Wine!
Brave wine growers leave a few grapes on the vine, hoping the birds and the noble rot will stay away until it gets cold. And, hoping it gets cold enough. 
The picking and the processing must happen in these frosty conditions. When their risk pays off, boy, does it ever!!
Later this summer or fall, some of us will be lucky enough to enjoy the fruit of their labors. These treats may not be easy to find. Only a few winemakers make ice wine. Though, this year, conditions were so favorable in Washington, that more than normal did. Quantities are still very small, and expenses are very high. Look for these little bottles (usually 375ml) to run you around $50.
But when you get one, pour just a thimble to enjoy with sharp cheeses. Nothing sweeter than maybe a plain cheesecake, or you’ll suffer a real sugar overload! Sip, and let it linger on your tongue. Let it gently slide over all your taste buds, before disappearing from your mouth.
Wow!
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12.03.08
Posted in Wine Musings at 9:56 pm by The Wine Guy
If you are like we are, at least half the enjoyment of tasting wine is trying to identify the aromas that waft up to us from the glass, and the tastes that fill the mouth as you taste. What makes it so much fun is that there is no right or wrong answer. And often you will sense different things than your friends at the same time. And surely, your ideas will be different from the “gurus” who write the tasting notes. (On that note, be sure you do your tasting before you read the tasting notes, or hear from your friends. The power of suggestion can be overwhelming!)
There are at least ten categories of tastes that you will likely come across in your tasting adventures. The common ones are earthy, mineral notes, and fruits, florals and spices. But occasionally you’ll come across vegetal notes (straw, grass, green peppers, etc.), woody, nutty tastes, or even chemicals. Also animal overtones, like leather, wet wool, butter or musk and sweets like caramel, fresh bread, vanilla. And don’t forget the burning category, like tobacco smoke, or burnt toast.
So, if you aren’t in the habit of trying to identify these subtleties, how do you go about it? Well, it’s not too tough. Start, of course, with the smell. There is a good reason to swirl the wine in the glass; it helps to open up the aroma in the wine within the bowl of the wine glass. Stick your nose in the glass and breathe in the aromas. (One good friend has shared with us that she thinks you should smell with only one nostril. If you want to try this, hold the glass aside your nose so one nostril is exposed to the outside air, and one in the glass. We haven’t proven to ourselves that it works any better, but it’s an interesting thought!) Close your eyes and try to imagine several different aromas. Is there some hint of berries? or licorice (anise)?, or pipe tobacco?, or???? Maybe if you’re just starting out, you SHOULD read the notes first, so you have the suggestion of a couple of flavors to look for.
Then, the taste. Take a decent slurp of wine. You slurp so you can mix some air in with the wine, which also helps to open up the flavors. Let the wine move around your mouth so the wine comes in contact with ALL parts of your tongue. You should remember from your biology classes, that different taste buds around your tongue pick up different flavors. If you just drink it like soda pop, the wine only touches the top and back of your tongue before it disappears down your throat. Be sure to swish the liquid around your tongue: sides, tip, top, back and front. Then, just like with the nose, think about what kinds of flavors you are picking up. Once you’ve found one, look for another one or two.
Once you and your friends have done this, THEN compare. This is where the fun comes in. One of you will pick up chocolate, but no one else. Another will sense caramel, or green apples, or whatever. Then you all get to go again, and see if you, too, can find those same aromas and flavors.
With lots of practice, you’ll be able to stand at the tasting bars in your favorite wineries, and help the winemaker and other guests to find the unique qualities of the wines of the day.
Cheers!
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10.19.08
Posted in Wine Musings at 2:59 pm by The Wine Guy
Trees and shrubs celebrate by bringing out their best colors. Folks who live off the land revel in the fruits of their season-long labors. Pleasantly warm days and cool, cool nights bring out the color and acidity in apples and grapes.
The best of baseball’s teams challenge for a spot in the Fall Classic, and football ramps up on high school and college fields around the nation, and all over Sunday television.
Yes, it’s autumn. And this is the best time to visit wine country. Harvest in the vineyards began a few weeks ago, and will continue for the next few weeks. Crushing is going on; there’s a buzz in the air around the wineries. There’s excitement about a new crop that holds promise for another great vintage.
The vacation crowds are gone from the tasting rooms, and there is great opportunity to linger and chat. Not long ago, we were in the Airfield Estates tasting room in Prosser, chatting with owner Mike Miller, when Marcus (the winemaker and Mike’s son) came out front, his clothes, arms and hands stained purple, with a big smile on his purple lips and a stained beaker of juice in his hand. “Here, try this!”, he said, with obvious excitement in his voice. We did, and, WOW! The freshly squeezed juice from this year’s tempranillo was bright, full of tart cherries and plums, big tannins and tempered with just a bit of sweetness. 
Tempranillo is relatively new grape to the Washington wine scene. Originally a Spanish grape, it is one of the first to be harvested. (The name means ‘little early one’.) If you’ve had the pleasure of enjoying Spanish Rioja wines, you are familiar with this grape.
But, back to the fall season…
If you want to experience the excitement of winemaking, the Yakima Valley is full of activity during this season. On almost an hourly basis, decisions are made that will most affect the quality of the wines we will be drinking in a year or two. Normally, the winemaker wants the grapes to hang as long as possible to gain acids and sugars, but not too long. The dangers of freeze, bird damage, or an imbalance of acids and sugars all threaten. Once the decision is made to pick, harvest must happen quickly. After crush, decisions about yeasts, fermentation time and temperature, and a myriad of other choices must be made. This is when the winemaker earns his or her keep!
It’s also the time when you will enjoy wine country the most. In addition to enjoying the wineries, you can’t help but be in awe of the colors of harvest in all the Valley’s crops. So come and visit. And tell ‘em The Wine Guy sent you!
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09.01.08
Posted in Wine Musings at 9:20 am by The Wine Guy
Recently, we received in the mail, a solicitation to join a wine club. Surely many of you have gotten these come-ons – a mail-order house wanting to sign you up to receive a bottle or two every month or so. We have no problem with this concept. It is especially handy for folks who enjoy experimenting with a variety of good wines, and don’t have the opportunity, or the desire, to explore the wineries themselves or good wine shops.
The problem we DO have is that most of these national vendors pay little or no attention to one of the best wine growing regions in the world — Washington State. In fact it almost seems that they intentionally diss our wine industry by omission. This recent mailing stated, “The most coveted… come from France’s Bordeaux region and California’s Napa Valley.” While this is probably a correct statement (“coveted” would indicate “expensive” to me), there was no qualifying statement that said something like, “there are many other parts of the world that produce wines on a par with, and often better than these regions. And ususally at a better value. Some of these include the Burgundy region in France, the Rhine and Mosel valleys of Germany, the Sonoma Valley of California, the Willamette Valley of Oregon, and the Yakima Valley of Washington. We’d wager many of you can name a dozen or so other places in the world (South America, Italy, Spain, Australia, etc) where good wines can be found. But the wine snobs of the world are stuck on Bordeaux and Napa. Why is that?
Well, certainly, history. These are the oldest premium wine regions of the world. And they still produce the largest quantity of quality wines, we suppose. But, the point that we believe is important is that there are many, many great wines produced elsewhere, and to ignore them does the consumer a disservice.
Further, the premier cru wines in Bordeaux are selling their latest releases for somewhere north of $2,000 per bottle! And Napa wines are typically over $75. We don’t know about your own wherewithal, but we suspect that you’re not in the habit of budgeting a hundred grand or so each year for your wine enjoyment.
Are they worth it? Only the taster can answer that. But we have found many very good wines made by several very talented winemakers, from soil and conditions equal to or better than those two famous regions. And they have all been from the ‘lowly’ Pacific Northwest. As you know, our cellar is over 100 cases of all Northwest wines spanning about ten years. And there are wines in it that we purchased for less than $20 that have received ratings above 90 points. We have wines five to eight years old that can be found in auctions today at over $100 that we picked up for under $30. On a trip last summer to Italy, we found a Northwest Cabernet on a wine list in Venice offered at nearly 200 Euros (about $250). We have had that same wine at home for under $40.
Folks like you, who enjoy wine and search out good ones, also appreciate what our Northwest wineries have to offer. It’s just a shame that the national and international vendors don’t find it convenient to even mention us from time to time.
OK, now I’ll get back down off my soap box!
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08.07.08
Posted in Wine Musings at 12:50 pm by The Wine Guy
One of the Q & A’s on our Northwest Exclusive website discusses etiquette in winery tasting rooms — how we as visitors in a winery should behave toward the winery staff and toward our fellow visitors. Here, though, we’d like to suggest some things for you winemakers and tasting room managers out there.
A caveat before we begin… it’s clear to us that tasting rooms are big business for most of you. For some of you craftsmen who produce smaller quantities, it’s almost the only way you sell your wines. And, of course, it’s YOUR business. So, you’ll operate it as you see fit. But from us, who have visited you and have purchased much wine, maybe some of these thoughts will be valuable.
Train your people
Our favorite wineries, by far, are those where we can meet and chat with you, the winemaker, or at least some of your family or close assistants. Sadly, there are not so many of those any more. So we often find hourly employees spilling out a memorized script, and being bored by it themselves. When you have to hire folks to staff the tasting bar, if you treat them as part of the family, they’ll probably begin acting like it, and may take more interest in the winery operation. Then they can chat with us with more enjoyment and knowledge.
Teach them to be part of your operation, much the same as you would teach your own kids to help out and one day take over. Maybe they should take a couple of hours each week to work with you — see the crush, watch the racking, do some bottling or labeling. They should witness how much work goes into sanitation; visit the vineyard, maybe even participate around the blending table.
Tasting Fees
It’s expensive, we know, for you to offer us free samples of your wines. Many of you are very generous, and we appreciate it when you don’t charge us to taste. Of course, you know that tastings are the best marketing you can do. And a few ounces of wine is a small investment, compared with professional advertising. Nevertheless, it can be difficult, we know, for you to pour several dozens of bottles or more every day for free. That is especially true of small-lot reserve wines when you have only made, say, 100 cases.
So, when appropriate, charge us for a taste. But then, when we purchase wines from you, refund the fee. Set it up in a way that makes sense to you… one tasting fee per bottle purchased; or fee refund with a certain minimum purchase; or whatever. But, it’s annoying to spend $100 or buy a case of wine, and then get slapped with a $5.00 tasting fee, too.
Numbers, stats, numbers!
Why must you throw out so many numbers?
Just tell us the wine is a blend of mostly Merlot, with some Cab Franc, some Cab Sauv, and a little Syrah. But, no, with every pour, it’s: “This has 52% Merlot, 14% Cab Franc, 21% Cab Sauv, and 12% Syrah.” (What happened to the other 1%?) “There were 456 cases produced, it won a gold medal at this or that fair and a bronze at the other fair, and Wine Spectator gave it 87 points.”
You should have tasting notes on the counter. All those stats can be printed there for people who are interested.
It would be much more interesting — and informative — if you said, “In this nice blend, Jim (the winemaker) started with Merlot. To that he added some Cabernet Sauvignon and Cabernet Franc to enhance the tannins and give it more structure. And a little bit of Syrah helps bring out the cherries and ripe berry notes.”
Is there anything that can be done about the rude crowds?
We know, we know. You’ve been asking yourself that question for a long time now, too!
It seems like half-time in the restroom at Seahawk stadium in many tasting rooms. Hard to enjoy our taste, much less chat with you. Drunken women spilling your wine on their tee-shirts for you to autograph is not our idea of good entertainment! This is why we rarely come to your tasting rooms on special event weekends.
In talking with a number of winemakers, most of you agree that the big events are a necessary evil. You don’t enjoy them, but the shear volume of business makes it worth it. But, perhaps there are some things that will help make it more enjoyable, without cutting into your sales.
- Contact the tour companies and limo drivers. Let them know that if they bring rowdy folks to your winery, they (the drivers) will not be allowed to come again.
- Utilize overflow facilities, like a patio or lawn with a second or third tasting table.
- How about a private tasting room, with a fee for your better wines?
V.I.P. treatment
This is a two-sided suggestion. When we are the VIP, it’s nice to get that recognition. When we are not, we don’t want to be ignored.
We know that there are always some folks who come into your tasting room, to whom you’d like to pay more attention. Case buyers, club members, wholesalers, critics. In fact, sometimes we’d like to think we are those people. We try not to visit when you have crowds. We know you must see to everyone. But, sometimes the VIP is there at the same time as others. So, how do you deal with them/us without ignoring the rest.
Hopefully, you are not the only person on duty in the tasting room. If you are, can you call for some help? Ask the winemaker to come talk to the VIPs? Bring out the bookkeeper to pour wine while you take the VIPs to a back room? Or, just be aware of everyone there, excusing yourself when needed to greet, pour, answer a question, make a sale. We will be patient. (if we’re not, then we shouldn’t be considered a VIP!)
Even if you don’t know us beforehand, you probably can quickly discover that we are serious wine people, and it’s nice to have something special hidden away for us. Maybe a bottle of that special blend you’ve been working on, or a reserve in short supply, or a library wine you normally don’t have on your tasting bar. We are probably more likely to appreciate and buy something like that than a typical taster, and it certainly gives us the feeling that you enjoy having us there. Of course, you’ll need to be discreet, so that others nearby don’t feel left out.
Although, recently we were at a tasting bar where there was another couple in off the street. The tasting room manager was alone behind the bar. Knowing us well, she offered us a special taste of something below the bar. We raved about it, discussed it a bit, and then she asked the other couple if they’d like to try it, too. They were thrilled. They bought wine, and I’m sure they told everyone they know back home what great wines they found at that winery.
Care for your wine
We mean, don’t let it go bad! If you don’t have a proper way to store an open bottle from last night, pour it out, take it home for dinner, whatever. Just don’t pour it the next morning. (You’d be amazed at how many times this happens to us, since we often are among the first at a tasting room in the morning!)
And, then, even when you took steps to preserve it till the next day, taste it yourself before subjecting us to it. Remember, this taste is your advertising! If it’s oxidized, not only will we not buy it today, we’ll probably not buy it ever!
Finally, we are very appreciative!
Since we have worked occasionally in tasting rooms to help winemaker friends, we know that sometimes the tasting public seems to be the scourge of the Earth! Especially on those aforementioned special weekends.
But know this — we appreciate your willingness to open up your homes, wineries and back yards to total strangers, and then to open up your wines and share with us the fruits (literally) of your labor — usually for little or no charge.
Know this also — when we share a special bottle of wine with friends, it has always come from a tasting room, and we talk about the good people we met there! Thank you!
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Posted in Wine Musings at 10:47 am by The Wine Guy
Sorry we’ve been away for a couple of weeks. Been out gallivantin’ around, touring some remote parts of eastern California and eastern Oregon. Great trip!
We were certainly NOT in the parts of those two states where one would expect to find wineries, but we thought it might be interesting to see if there were any along our route. So we asked “Bridget”, our trusty Garmin Nuvi GPS Navigation device, to find us some. Sure enough, there were a couple not too far from where we were travelling!
(For those of you who have a “Bridget”, or similar device, it’s easy to do. Just go to the menu, touch “Where to”, then “Attractions”, then “Winery”, and Voila! a list of the nearest wineries pops up. Selecting one from the list will prompt Bridget (or whatever you’ve named yours) to give you turn by turn directions to it.)
Now, I have to say, the wines were not particularly noteworthy, although not bad! But the people were great! Something about small out-of-the-way wineries — they are always so friendly! I suppose they don’t get visitors nearly as often as the big wine regions do, so they’re not tired of us visitors. And they’re happy to get the chance to show off, and sell a little wine.
So, next time you’re out and about, and you don’t think it likely that there is a winery nearby… just ask Bridget. She’ll show you a real good time!!
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06.16.08
Posted in Wine Musings at 7:59 am by The Wine Guy
I had nearly forgotten that not everyone has experience with wine. Then it happened the other day when we invited a good friend to bring his lady friend over for a hamburger bar-b-que. We thoroughly enjoyed meeting her and we all had a very nice evening together. But the eye-opener came when, shortly after their arrival, I offered her a beverage.
It was a warm afternoon; I had an off-dry Pinot Noir Rose from Lake Chelan Winery and a pleasant Maryhill Sauvignon Blanc chilled. I also had a bottle of Maryhill Zinfandel staged and ready to open when the burgers went onto the grill. “Of course,” I said, “if you’d prefer a red now, I’ll go ahead and open the zin.” She looked at the rather darkish rose, and asked, “What’s the difference between rose and red wine?”
Well, I’m glad I didn’t react suddenly in a way that would make her feel bad! But it was instantly obvious, that we were entertaining a wine virgin. I started to tell her about the way that wines are made, that most grapes — red or white — have white juice, and how the color comes mainly from the skins, and on and on, when I realized that wasn’t what she asked. So, instead, I just poured samples of all three wines, and we tasted them and talked about the differences in nose and flavor.
In the process, we were able to talk about some basic tasting techniques, so that she was able to use all her taste buds. She was quite perceptive. Right away, she offered, “Wow, the white one is a lot fruitier!” I was pleased that she didn’t use terms like “sour”, or “bitter”, or, like one of my beer-drinking friends, “ca-ca”!
I have to admit that, in the end, she opted for a screwdriver cocktail. But we also made plans to spend a day touring some of the Valley’s wineries in the near future. I think she sincerely wants to learn more about wine, and, who knows, maybe we’ve just added another to the growing list of wine lovers in the Pacific Northwest.
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