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Thursday, April 10, 2008
New Walla Walla Wineries
I recently attended the Taste Walla Walla event held in Portland OR at the end of February. This is only the second time I have attended the event and I thoroughly enjoyed it, again. Given a tip from Michael Alberty of Storyteller Wines, www.storytellerwine.com, we spent some focused time exploring some of the newer wineries in Walla Walla. New wineries to watch : Chateau Rollat, cabernet based wines, Trio Vinters, sangiovese, cab, reisling, Trust Cellars, producing a truly wonderful Riesling and nice cab as well, and Otis Kenyon, producing cab, merlot and syrah. Read the great story of Otis Kenyon on the www.storytellerwine.com website. He tells it well. Additional newcomers to Walla Walla include; Sleight of Hand (tasting room in downtown), DaMa Wines (also downtown), Couvillion Winery, Flying Trout Wines and Stella Fino. Also, if you’ve picked up the new Wineries of Walla Walla 2008 Wine Map put out by the Walla Walla Wine Alliance, pay attention, there are some changes. New wineries have been added and some of your favorites may not be on the map any more. It is a good idea to keep the old maps as well. Coming next, our visit to some of the new wineries mentioned.
Thursday, February 28, 2008
Le Tour de Vino-Vertical and Horizontal Tastings
I recently hosted a wine tasting at my home. We set up both a horizontal and a vertical tasting. Let’s explore each. A horizontal tasting in general is a tasting of wines of the same vintage. The wine selection may range as broadly as tasting a single vintage and varietal from a particular geography (California, Sonoma, Cote du Rhone, or The Willamette Valley, etc.). For example: the 2004 vintage of Sonoma Valley Zinfandel. Or the wines may be as specific as what we tasted, wine from a single vintage of a single varietal from a single producer of different pinot noir clones. We tasted the 2003 vintage of Willakenzie Estate Pinot Noir clones 113, 114, 115, 777. Tasting wines with fewer variables gives us the opportunity to learn and appreciate more subtle differences and nuances in wine. In this particular tasting, the pinot noir clone 115 stood out. Not because it was better per se, but it was big, full of fruit and tons of backbone. The group quickly named it Fabio.
The same evening, we also set up a vertical tasting, also wines from Willakenzie Estate. We tasted the 777 pinot noir clone from the 1999-2005 vintages. In addition, a friend brought over a 1998 Willakenzie Estate Pierre Leon Pinot Noir which is predominantly clone 114. It is not often that one is able to set up a tasting like this. This is one winery, one varietal, pinot noir, and different clones and different vineyards of the same estate. Of this line up, the 2002 vintage was the favorite. Bright fruit, depth of character, massive complexity on the finish made this wine truly stand out. Sometimes I wondered if we tasted pinot noir. It was a fantastic experience and truly wonderful wines. In addition to the 2002, the 2000 and 2001 also were outstanding. If you have any Oregon Pinot Noir from the 2000-2002 vintages, drink them! They are showing beautifully.
Just a note about Willakenzie Estate Winery, this winery in my opinion (and that of many others) is one of the great producers in the Willamette Valley. They only do pinot. A little pinot gris, which is also very good, some pinot blanc, again, terrific, pinot munier (not a wine you often see bottled in its still state as it is most often used as champagne) and of course, the amazing multiple creations and expressions of pinot noir. No one produces better consistency and quality year to year in the Willamette Valley then Willakenzie Estate Winery. The bonus, Bernie and Ronnie are wonderful people doing what they love and taking care of their customers.
Following this posting are three great pinot noir friendly recipes. You will not go wrong with any or all of the three. Enjoy.
Pinot Noir Friendly Appetizer Recipe's
If you are looking for great appetizer recipe's that pair well with pinot noir, I have three fabulous choices below. You may notice a mushroom theme. That is simply because pinot noir and mushrooms are a match made in heaven. Enjoy!
Sausage Stuffed Mushrooms
(Southern Living at Home)
36 Fresh Mushrooms
1 pound ground pork sausage, or mild Italian sausage
1 8oz. pkg cream cheese softened
Clean mushroom caps, set aside.
Brown sausage, stirring until it crumbles and is no longer pink, drain well.
Add cream cheese to sausage and stir well.
Spoon sausage mixture into mushroom caps. Place mushrooms in 9x13 pan.
Bake uncovered at 350 degrees for 10 minutes. Broil 5 ½” from heat for 3 minutes. Serve immediately.
Wild Mushroom Tart
This is a recipe I altered from Caprial Pence’s Wild Mushroom Tarte Tatin. I added the caramelized onions and changed t from a tarte tatin to a standard tart. It works better for me.
Parmesan Crust
1½ cups flour
1 teaspoon salt
½ cup finely grated Parmesan cheese
¼ cup shortening
¼ cup unsalted butter, diced
4-6 tablespoons cold water
Wild Mushroom and Caramelized Onion Filling
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 medium onion, thinly sliced
5 cups sliced seasonal wild mushrooms
½ cup balsamic vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh rosemary
Salt
Freshly ground black pepper
4 ounces soft mild goat cheese
Prepare the crust: Heat oven to 425 degrees. Combine flour , salt and Parmesan in a bowl. Add the shortening and butter. Using your finger tips mix until the mixture resembles coarse meal. Add 4 tablespoons of the water and mix with a fork until the dough just comes together. Add additional water if necessary. Roll into a ball, wrap tightly in plastic and let rest for 15-30 minutes. (The dough can be made ahead and kept in the refrigerator for up to 4 days).
Press into tart pan and bake 20-25 minutes or until golden brown. The crust will bubble a little in the middle, just press down with a spoon on spatula.
To prepare the filling: Melt the butter in a large sauté pan over medium high heat. Add onions and cook until golden brown and caramelized, 20-25 minutes. Add garlic sauté for 2 minutes. Add mushrooms and sauté for 5-10 minutes. Add the balsamic vinegar and cook for about 3 minutes. Add the thyme, basil and rosemary. Reduce until the mixture is very thick and mushrooms are tender 10-15 minutes. Season to taste with salt and pepper. Spoon into prepared crust. Crumble the goat cheese over the mushroom mixture. Place in 425 degree oven for 5 minutes or until cheese is melted and browned slightly..
Tart can be served in small wedges as an appetizer or in larger pieces with a salad as an entrée.
Wild Mushroom Strudel
Caprial Pence
Filling
1 tablespoon Olive oil
1 small onion, chopped
2 shallots, chopped
3 cloves garlic, chopped
1 cup red wine
4 cups sliced wild mushrooms
½ cup freshly grated Parmesan cheese
1/3 cup goat cheese
¼ cup toasted unseasoned breadcrumbs
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh rosemary
½ teaspoon cracked black pepper
Salt
4 sheets phyllo dough
4 tablespoons unsalted butter
Method :
·Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
·To make the filling, heat the olive oil in a large saute pan over high heat until very hot. Add the onion, shallots, and garlic and saute until fragrant, about 1 minute. Add the red wine and reduce by half, about 4 minutes. Add the mushrooms and cook until just tender and most of the liquid is reduced, 4 to 5 minutes. Remove the pan from the heat and allow the filling to cool slightly. Transfer the filling to a large bowl and allow it to cool completely. Fold in the Parmesan and goat cheeses. Add the bread crumbs, basil, rosemary, and black pepper. Mix well, season to taste with salt, and then set aside.
·Place 2 sheets of the phyllo dough on a clean, dry work surface and generously brush the top sheet with melted butter. Place 2 more phyllo sheets on top and again brush the top sheet with butter. Spoon the filling into the center of the dough, spreading it to form a rectangle while leaving a 2-inch border. Fold one of the short ends of the dough about 1 inch over the filling. Fold one of the long ends over about 1 inch of the filling and gently roll into a log. Place the strudel, seam-side down, on the prepared baking sheet and cut 1/4-inch-deep vents along the top. Bake in the oven for 25 to 30 minutes, or until golden brown.
·Remove the strudel from the oven and cool on the pan. Using a serrated knife, slice the strudel into 8 pieces. Serve warm.
Sausage Stuffed Mushrooms
(Southern Living at Home)
36 Fresh Mushrooms
1 pound ground pork sausage, or mild Italian sausage
1 8oz. pkg cream cheese softened
Clean mushroom caps, set aside.
Brown sausage, stirring until it crumbles and is no longer pink, drain well.
Add cream cheese to sausage and stir well.
Spoon sausage mixture into mushroom caps. Place mushrooms in 9x13 pan.
Bake uncovered at 350 degrees for 10 minutes. Broil 5 ½” from heat for 3 minutes. Serve immediately.
Wild Mushroom Tart
This is a recipe I altered from Caprial Pence’s Wild Mushroom Tarte Tatin. I added the caramelized onions and changed t from a tarte tatin to a standard tart. It works better for me.
Parmesan Crust
1½ cups flour
1 teaspoon salt
½ cup finely grated Parmesan cheese
¼ cup shortening
¼ cup unsalted butter, diced
4-6 tablespoons cold water
Wild Mushroom and Caramelized Onion Filling
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 medium onion, thinly sliced
5 cups sliced seasonal wild mushrooms
½ cup balsamic vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh rosemary
Salt
Freshly ground black pepper
4 ounces soft mild goat cheese
Prepare the crust: Heat oven to 425 degrees. Combine flour , salt and Parmesan in a bowl. Add the shortening and butter. Using your finger tips mix until the mixture resembles coarse meal. Add 4 tablespoons of the water and mix with a fork until the dough just comes together. Add additional water if necessary. Roll into a ball, wrap tightly in plastic and let rest for 15-30 minutes. (The dough can be made ahead and kept in the refrigerator for up to 4 days).
Press into tart pan and bake 20-25 minutes or until golden brown. The crust will bubble a little in the middle, just press down with a spoon on spatula.
To prepare the filling: Melt the butter in a large sauté pan over medium high heat. Add onions and cook until golden brown and caramelized, 20-25 minutes. Add garlic sauté for 2 minutes. Add mushrooms and sauté for 5-10 minutes. Add the balsamic vinegar and cook for about 3 minutes. Add the thyme, basil and rosemary. Reduce until the mixture is very thick and mushrooms are tender 10-15 minutes. Season to taste with salt and pepper. Spoon into prepared crust. Crumble the goat cheese over the mushroom mixture. Place in 425 degree oven for 5 minutes or until cheese is melted and browned slightly..
Tart can be served in small wedges as an appetizer or in larger pieces with a salad as an entrée.
Wild Mushroom Strudel
Caprial Pence
Filling
1 tablespoon Olive oil
1 small onion, chopped
2 shallots, chopped
3 cloves garlic, chopped
1 cup red wine
4 cups sliced wild mushrooms
½ cup freshly grated Parmesan cheese
1/3 cup goat cheese
¼ cup toasted unseasoned breadcrumbs
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh rosemary
½ teaspoon cracked black pepper
Salt
4 sheets phyllo dough
4 tablespoons unsalted butter
Method :
·Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
·To make the filling, heat the olive oil in a large saute pan over high heat until very hot. Add the onion, shallots, and garlic and saute until fragrant, about 1 minute. Add the red wine and reduce by half, about 4 minutes. Add the mushrooms and cook until just tender and most of the liquid is reduced, 4 to 5 minutes. Remove the pan from the heat and allow the filling to cool slightly. Transfer the filling to a large bowl and allow it to cool completely. Fold in the Parmesan and goat cheeses. Add the bread crumbs, basil, rosemary, and black pepper. Mix well, season to taste with salt, and then set aside.
·Place 2 sheets of the phyllo dough on a clean, dry work surface and generously brush the top sheet with melted butter. Place 2 more phyllo sheets on top and again brush the top sheet with butter. Spoon the filling into the center of the dough, spreading it to form a rectangle while leaving a 2-inch border. Fold one of the short ends of the dough about 1 inch over the filling. Fold one of the long ends over about 1 inch of the filling and gently roll into a log. Place the strudel, seam-side down, on the prepared baking sheet and cut 1/4-inch-deep vents along the top. Bake in the oven for 25 to 30 minutes, or until golden brown.
·Remove the strudel from the oven and cool on the pan. Using a serrated knife, slice the strudel into 8 pieces. Serve warm.
Monday, November 26, 2007
A Glimpse of The Gorge
I spent Saturday Nov 24th on a new, abbreviated (only four wineries) wine tour in the Columbia River Gorge. I did not arrange the tour but was curious to explore the new winery and tasting experiences that were in store. Our first stop was Erin Glenn Winery in The Dalles, Oregon, www.eringlenn.com. I was not sure what to expect but was quickly impressed with the winery and tasting room located at The Mint. According to their web site: The Mint is a “fortress-like edifice commissioned by President Abraham Lincoln in 1864. After the gold rush failed to produce, the Feds thought better of their original plan and pulled up stakes, leaving the building incomplete and vacant. It served as a moving and storage facility, among other things until 2005 when Erin Glenn moved in and began producing its wines here.” The folks at Erin Glenn have done a nice job of incorporating the tasting room, which is rustic and comfortable, with the wine making operation. A nice surprise was the 2006 Chateau LeBeau Vionger. No oak touches this Vionger which allows the grapefruit and citrus aromas and flavors to leap out of the glass. Whether a summer time refresher on the deck or a winter party starter, this is a keeper. An unfortunate experience occurred however, when Carlene and Tina began pouring the 2006 Tempranillo. We had a very large group and they did a great job of preparing for us. Tables were set up and glasses and wine were ready. Someone however, did not taste the wines before pouring and half of the room, of which I was a part, received a corked taste of wine. I brought it to Carlene’s attention and after establishing that it was not residual soap in my glass, she quickly instructed the group to hold off and not drink the wine she had just poured. After a little scrambling and rinsing of glasses we had the real thing. The friends at my table and I discussed the concept of corked wine. It was a nice opportunity to identify a corked wine and compare it to one that was not. Most people will not pick up the flavors of a corked wine. The last thing a winery wants is to have their customers think that the musty moldy aromas and flavors of corked wine is how their wine normally tastes. In this particular situation, I believe two mistakes were made. Obviously, someone should have sniffed and tasted the wines before serving them to 18 people. I also believe it was a wonderful opportunity to educate the whole group, which did not take place. Every opportunity to teach and learn about wine, good and bad, helps everyone in the industry. That being said, we had a very nice experience at Erin Glenn. Carlene and Tina did a great job for us. They were extremely generous with their time and attention. Large groups are not easy and even with the corked wine, they did a fantastic job. Erin Glenn is a recommended stop on any Columbia River Gorge wine experience.
Our second stop was in my opinion, the happy surprise of the day. Dry Hollow Vineyards www.dryhollowvineyards.com, was impressive from top to bottom. Located in the hills south of The Dalles, the winery and tasting room is surrounded by Hi-Valley cherry orchard. Impressive from top to bottom includes the wines. Starting with the refreshing 2006 Vin Blanc de Table, a blend of Columbia Valley Sauvignon Blanc through the 2005 Estate Merlot which was WOW, shockingly delicious, to the 2005 Estate Syrah, their wines are of very high quality and amazingly affordable. The WOW, shockingly delicious, 2005 Merlot is $18.00 a bottle and worth every penny. Dry Hollow Vineyards is definitely a recommended stop on any Columbia River Gorge wine experience. Thanksgiving to Memorial Day weekend you will need to call ahead for an appointment.
The next stop was regretfully, very forgettable, COR Cellars. Enough said. Skip it for now.
The last stop was a tasting room I have been to before and enjoyed for the second time on Saturday, The Pines, located at 202 State Street in downtown Hood River, www.thepinesvineyard.com. Bistro tables, the cherry wood bar and the art gallery work well to create a warm and inviting wine tasting experience. If that doesn’t do it, the true Oregon “Old Vine” Zinfandel might. While not your California old vine zin, this one can hold it’s own in the ring. The Pines is another recommended stop in the Gorge and if you have not been to Hood River lately, its very quaint downtown has plenty of boutique shops, coffee stops and wine tasting opportunities. It is a great place to spend an afternoon, summer or winter.
Coming soon is the complete recommended Columbia River Gorge wine tour. Look for it here.
Our second stop was in my opinion, the happy surprise of the day. Dry Hollow Vineyards www.dryhollowvineyards.com, was impressive from top to bottom. Located in the hills south of The Dalles, the winery and tasting room is surrounded by Hi-Valley cherry orchard. Impressive from top to bottom includes the wines. Starting with the refreshing 2006 Vin Blanc de Table, a blend of Columbia Valley Sauvignon Blanc through the 2005 Estate Merlot which was WOW, shockingly delicious, to the 2005 Estate Syrah, their wines are of very high quality and amazingly affordable. The WOW, shockingly delicious, 2005 Merlot is $18.00 a bottle and worth every penny. Dry Hollow Vineyards is definitely a recommended stop on any Columbia River Gorge wine experience. Thanksgiving to Memorial Day weekend you will need to call ahead for an appointment.
The next stop was regretfully, very forgettable, COR Cellars. Enough said. Skip it for now.
The last stop was a tasting room I have been to before and enjoyed for the second time on Saturday, The Pines, located at 202 State Street in downtown Hood River, www.thepinesvineyard.com. Bistro tables, the cherry wood bar and the art gallery work well to create a warm and inviting wine tasting experience. If that doesn’t do it, the true Oregon “Old Vine” Zinfandel might. While not your California old vine zin, this one can hold it’s own in the ring. The Pines is another recommended stop in the Gorge and if you have not been to Hood River lately, its very quaint downtown has plenty of boutique shops, coffee stops and wine tasting opportunities. It is a great place to spend an afternoon, summer or winter.
Coming soon is the complete recommended Columbia River Gorge wine tour. Look for it here.
Friday, November 16, 2007
Walla Walla Wine Map
As promised and courtesy of The Walla Walla Wine Alliance I am including the link to their wine map. The wineries listed in my tour are all on the wine map. You will also be able to pick up a larger version of this map in any of the wineries you visit. The larger map is much easier to read. It also includes some the restaurants I recommend as well. http://www.wallawallawine.com/visit/map.pdf . Another great source of information on what is happening in Walla Walla including a current list of wineries, lodging information, restaurants and upcoming events is http://www.wallawallawinenews.com/. You can sign up to receive their news updates monthly via email.
On the topic of restaurants, there are plenty of good ones but in my opinion three absolutely stand out. The newest and most exciting in town is Saffron Mediterranean Kitchen, located in town at 125 West Alder, Walla Walla, WA 99362. For reservations (a must as this is a small dining room) call 509 525-2112. Chef Chris Ainsworth, formerly at Todd English's Fish Club in Seattle, opened this restaurant in May 2007 and is already getting raves. It features an open flame oven, handy for the style of dishes offered: flat breads, lamb, game, fowl, steak and fish. Open Tuesday through Saturday, 2PM - 10 PM (11PM Friday and Saturday).
26 Brix has always been one of my favorites. They closed for a few months and reopened again in February with a new menu. They are located in town at 207 West Main Street. For reservations, which are recommended, call 509 526-4075. Additional menu information is available on their website at www.twentysixbrix.com Their hours are Monday, Thursday-Saturday 5-10 PM. Sundays Brunch 9AM-2PM, Dinner 5-9PM. The bar opens at 4:30PM and offers both full menu and tapas. This is one of the nicest bars in town. The only down side is that is is usually very busy and can be difficult to get a seat. They are closed Tuesday and Wednesday.
Last but certainly not least is Whitehouse Crawford located in the heart of downtown at 55 West Cherry Street, Walla Walla, WA 99362. For reservations call 509 525-2222. For additional information and menu items visit their website at http://www.whitehousecrawford.com/ They are open Wednesday-Sunday 5-9PM. Located downtown in a restored 1904 lumber-planing mill, this highly acclaimed restaurant features Pacific Northwest cuisine paired with an extensive wine list.
If you choose to eat at one of these restaurants, you will not be dining on the cheap. You will in my opinion, get your money's worth and should have a wonderful dining experience.
Don't forget Tommy's Dutch Lunch if you're in the mood for a good old fashioned breakfast that will hold you until mid-afternoon or Vintage Cellars, Walla Walla's own wine bar also conveniently located downtown. Enjoy.
On the topic of restaurants, there are plenty of good ones but in my opinion three absolutely stand out. The newest and most exciting in town is Saffron Mediterranean Kitchen, located in town at 125 West Alder, Walla Walla, WA 99362. For reservations (a must as this is a small dining room) call 509 525-2112. Chef Chris Ainsworth, formerly at Todd English's Fish Club in Seattle, opened this restaurant in May 2007 and is already getting raves. It features an open flame oven, handy for the style of dishes offered: flat breads, lamb, game, fowl, steak and fish. Open Tuesday through Saturday, 2PM - 10 PM (11PM Friday and Saturday).
26 Brix has always been one of my favorites. They closed for a few months and reopened again in February with a new menu. They are located in town at 207 West Main Street. For reservations, which are recommended, call 509 526-4075. Additional menu information is available on their website at www.twentysixbrix.com Their hours are Monday, Thursday-Saturday 5-10 PM. Sundays Brunch 9AM-2PM, Dinner 5-9PM. The bar opens at 4:30PM and offers both full menu and tapas. This is one of the nicest bars in town. The only down side is that is is usually very busy and can be difficult to get a seat. They are closed Tuesday and Wednesday.
Last but certainly not least is Whitehouse Crawford located in the heart of downtown at 55 West Cherry Street, Walla Walla, WA 99362. For reservations call 509 525-2222. For additional information and menu items visit their website at http://www.whitehousecrawford.com/ They are open Wednesday-Sunday 5-9PM. Located downtown in a restored 1904 lumber-planing mill, this highly acclaimed restaurant features Pacific Northwest cuisine paired with an extensive wine list.
If you choose to eat at one of these restaurants, you will not be dining on the cheap. You will in my opinion, get your money's worth and should have a wonderful dining experience.
Don't forget Tommy's Dutch Lunch if you're in the mood for a good old fashioned breakfast that will hold you until mid-afternoon or Vintage Cellars, Walla Walla's own wine bar also conveniently located downtown. Enjoy.
Wednesday, November 14, 2007
Walla Walla Winery Links
The following are the links to the wineries recommended for your adventures in Walla Walla Wine country.
Day 1 In to town from the west
Woodward Canyon Winery, Lowden Location: 11920 W. Highway 12, Lowden, WA 99360 For more info: call (509) 525-4129www.woodwardcanyon.com Hours: Daily 10 am-5 pm
L'Ecole No 41, Lowden Location: 41 Lowden School Road, Lowden, WA 99360 For more info: call (509) 525-0940 www.lecole.com Hours: Daily 10 am-5 pm
Reininger Winery, Walla Walla Location: 5858 W Highway 12 , Walla Walla, WA 99362 For more info: call (509) 522-1994 http://www.reiningerwinery.com/ Hours: Daily 10 am-5 pm Details: Recognized as one of the “Top 100 Wineries of 2005," One of my favorites! Go see why.
Three Rivers Winery, Walla Walla Location: 5641 W. Highway 12, Walla Walla, WA 99362 For more info: call (509) 526-9463 http://www.threeriverswinery.com/ Hours: Monday-Sunday 10 am-6 pm Details: Three Rivers Winery is a true destination winery featuring brilliantly crafted wines by winemaker Holly Turner. Walla Walla residents voted it ‘Best Local Winery’ 2004, 2005 and 2006.
Day 2 Airport and South
Buty Winery, Walla Walla Location: 535 East Cessna Ave, Walla Walla, WA 99362 For more info: call (509) 527-0901 http://www.butywinery.com/ If you're lucky, Caleb may bring out the chardonnay that is three days into its fermentation. It tastes like apple pie!
Dunham Cellars, Walla Walla Location: 150 E. Boeing, Walla Walla, WA 99362 For more info: call (509) 529-4685 www.dunhamcellars.com Hours: Daily 11 AM-4 PM How many legs does that dog have? Check it out.
Five Star Cellars, Walla Walla Location: 840 C Street, Walla Walla, WA 99362 For more info: call (509) 527-8400 http://www.fivestarcellars.com/ Hours: Saturday 10AM-4PM, or by appointment Another one of my favorites. The 2005 Merlot is to die for. No "Sideways" Merlot here. This is the real deal.
Tamarack Cellars, Walla Walla Location: 700 'C' Street, Walla Walla, WA 99362 For more info: call 509 520-4058 http://www.tamarackcellars.com/ Hours: Thurs/Friday 12-4, Sat/Sun 10-4 The Firehouse Red is one of the best deals in the valley.
Northstar, Walla Walla Location: 1736 JB George Rd, Walla Walla, WA 99362 For more info: call 509 529-0948 www.northstarmerlot.com Hours: Mon-Sat 10AM-4PM, Sunday 11AM-4PM Tasting Fee/discount with purchase. Varieties This is an easy place to get comfy. In the summer you can enjoy the nice picnic area, in the winter a huddle around the big fireplace.
Beresan Winery, Walla Walla Location: 4169 Pepper Bridge Rd., Walla Walla, WA 99362 For more info: call (509) 522-9912 www.beresanwines.com Hours: Friday 12-4 PM, Saturday 11-5PM
Basel Cellars Estate Winery, Walla Walla Location: 2901 Old Milton Hwy, Walla Walla, WA 99362 For more info: call (509) 522-0200 http://www.baselcellars.com/ Hours: Daily 10 AM-4 PM Details: Tasting fee refundable with purchase
Dusted Valley Vintners, Walla Walla Location: 1248 Old Milton Hwy, Walla Walla, WA 99362 For more info: call (509) 525-1337 www.dustedvalley.com Hours: Sat-Sun: 11AM-5PM or by appointment Details: Looking for a memorable wine experience? You've found it! Think sunshine and picnic tables with views of the mountains while sipping and discussing serious wines with the folks who made them. Dusted Valley Vintners is a must stop on your Walla Walla tour. Named "New Winery to Watch" 06/2005
Pepper Bridge Winery, Walla Walla Location: 1704 J.B. George Rd, Walla Walla, WA 99362 For more info: call (509) 525-6502 http://www.pepperbridge.com/ Hours: Monday-Saturday 10 AM-4 PM Details: Tasting fee refundable with purchase
Rulo Winery, Walla Walla Location: 3525 Pranger Road, Walla Walla, WA 99362 For more info: call (509) 525-7856 http://www.rulo.com/ This is one of the best value wineries in the valley. Great wine great people, Kurt and Vicki rock!
Saviah Cellars, Walla Walla Location: 1979 JB George Road, Walla Walla, WA 99362 For more info: call (509) 520-5166 http://www.saviahcellars.com/ Hours: Saturdays 11AM-4PM, or by appointment Details: Visit us in the heart of vineyard country! What can I say, these are great folks as well. It is a common denominator in Walla Walla. Get used to it. Don't forget to try The Jack.
Day 3 Downtown
Seven Hills Winery, Walla Walla Location: 212 N. 3rd, Walla Walla, WA 99362 For more info: call (509) 529-7198 http://www.sevenhillswinery.com/ Hours: Thurs-Sat 11AM-4PM or by appointment
Spring Valley Vineyard, Walla Walla Location: 7 South 4th Avenue, Walla Walla, WA 99362 For more info: call (509) 525-1506 www.springvalleyvineyard.com Hours: Monday, Thurs-Sat 11 AM-4 PM, Sunday 11AM - 3PM Details: The Corkrum/Derby families have farmed their land for more than 100 years and the resulting wines have earned them both acclaim and a loyal following. Check out the new tasting room!
Walla Walla Village Winery, Walla Walla Location: 107 South 3rd Ave., Walla Walla, WA 99362 For more info: call 509 525-9463 http://www.wallawallavillagewinery.com/ Hours: Mon-Sat 12-6PM, Sun 1-5PM, Closed Wednesday Buy the Equinox if they have it. Another great wine value.
Waterbrook Winery, Walla Walla Location: 31 E Main Street, Walla Walla, WA 99362 For more info: call (509) 522-1262 http://www.waterbrook.com/ Hours: Monday-Sunday 10:30 am-4:30 pm Details: Waterbrook is open late the first Friday every month until 8 pm for Art Walk.
Whitman Cellars, Walla Walla Location: 1015 W. Pine St., Walla Walla, WA 99362 For more info: call (509) 529-1142 http://www.whitmancellars.com/ Hours: Daily 11 AM-5 PM Tasting fees may apply. Whitman Cellars offers traditional Bordeaux and Rhone varietals and a proprietary blend called Narcissa. Check out the Killer Cab for another great value. The last release sold out.
Day 1 In to town from the west
Woodward Canyon Winery, Lowden Location: 11920 W. Highway 12, Lowden, WA 99360 For more info: call (509) 525-4129www.woodwardcanyon.com Hours: Daily 10 am-5 pm
L'Ecole No 41, Lowden Location: 41 Lowden School Road, Lowden, WA 99360 For more info: call (509) 525-0940 www.lecole.com Hours: Daily 10 am-5 pm
Reininger Winery, Walla Walla Location: 5858 W Highway 12 , Walla Walla, WA 99362 For more info: call (509) 522-1994 http://www.reiningerwinery.com/ Hours: Daily 10 am-5 pm Details: Recognized as one of the “Top 100 Wineries of 2005," One of my favorites! Go see why.
Three Rivers Winery, Walla Walla Location: 5641 W. Highway 12, Walla Walla, WA 99362 For more info: call (509) 526-9463 http://www.threeriverswinery.com/ Hours: Monday-Sunday 10 am-6 pm Details: Three Rivers Winery is a true destination winery featuring brilliantly crafted wines by winemaker Holly Turner. Walla Walla residents voted it ‘Best Local Winery’ 2004, 2005 and 2006.
Day 2 Airport and South
Buty Winery, Walla Walla Location: 535 East Cessna Ave, Walla Walla, WA 99362 For more info: call (509) 527-0901 http://www.butywinery.com/ If you're lucky, Caleb may bring out the chardonnay that is three days into its fermentation. It tastes like apple pie!
Dunham Cellars, Walla Walla Location: 150 E. Boeing, Walla Walla, WA 99362 For more info: call (509) 529-4685 www.dunhamcellars.com Hours: Daily 11 AM-4 PM How many legs does that dog have? Check it out.
Five Star Cellars, Walla Walla Location: 840 C Street, Walla Walla, WA 99362 For more info: call (509) 527-8400 http://www.fivestarcellars.com/ Hours: Saturday 10AM-4PM, or by appointment Another one of my favorites. The 2005 Merlot is to die for. No "Sideways" Merlot here. This is the real deal.
Tamarack Cellars, Walla Walla Location: 700 'C' Street, Walla Walla, WA 99362 For more info: call 509 520-4058 http://www.tamarackcellars.com/ Hours: Thurs/Friday 12-4, Sat/Sun 10-4 The Firehouse Red is one of the best deals in the valley.
Northstar, Walla Walla Location: 1736 JB George Rd, Walla Walla, WA 99362 For more info: call 509 529-0948 www.northstarmerlot.com Hours: Mon-Sat 10AM-4PM, Sunday 11AM-4PM Tasting Fee/discount with purchase. Varieties This is an easy place to get comfy. In the summer you can enjoy the nice picnic area, in the winter a huddle around the big fireplace.
Beresan Winery, Walla Walla Location: 4169 Pepper Bridge Rd., Walla Walla, WA 99362 For more info: call (509) 522-9912 www.beresanwines.com Hours: Friday 12-4 PM, Saturday 11-5PM
Basel Cellars Estate Winery, Walla Walla Location: 2901 Old Milton Hwy, Walla Walla, WA 99362 For more info: call (509) 522-0200 http://www.baselcellars.com/ Hours: Daily 10 AM-4 PM Details: Tasting fee refundable with purchase
Dusted Valley Vintners, Walla Walla Location: 1248 Old Milton Hwy, Walla Walla, WA 99362 For more info: call (509) 525-1337 www.dustedvalley.com Hours: Sat-Sun: 11AM-5PM or by appointment Details: Looking for a memorable wine experience? You've found it! Think sunshine and picnic tables with views of the mountains while sipping and discussing serious wines with the folks who made them. Dusted Valley Vintners is a must stop on your Walla Walla tour. Named "New Winery to Watch" 06/2005
Pepper Bridge Winery, Walla Walla Location: 1704 J.B. George Rd, Walla Walla, WA 99362 For more info: call (509) 525-6502 http://www.pepperbridge.com/ Hours: Monday-Saturday 10 AM-4 PM Details: Tasting fee refundable with purchase
Rulo Winery, Walla Walla Location: 3525 Pranger Road, Walla Walla, WA 99362 For more info: call (509) 525-7856 http://www.rulo.com/ This is one of the best value wineries in the valley. Great wine great people, Kurt and Vicki rock!
Saviah Cellars, Walla Walla Location: 1979 JB George Road, Walla Walla, WA 99362 For more info: call (509) 520-5166 http://www.saviahcellars.com/ Hours: Saturdays 11AM-4PM, or by appointment Details: Visit us in the heart of vineyard country! What can I say, these are great folks as well. It is a common denominator in Walla Walla. Get used to it. Don't forget to try The Jack.
Day 3 Downtown
Ash Hollow, Walla Walla Location: 14 N. 2nd Avenue, Walla Walla, WA 99362 For more info: call (509) 529-7565 www.ashhollow.com Hours: May- Sept: Wed-Saturday 11-8PM, Sun-Tuesday 11-4PM Details: Winter Hours: Oct to April: Wed-Sun 11-4.
Canoe Ridge Vineyard, Walla Walla Location: 1102 West Cherry Street, Walla Walla, WA 99362 For more info: call (509) 527-0885 http://www.canoeridgevineyard.com/ Hours: Daily 11 AM - 5PMSeven Hills Winery, Walla Walla Location: 212 N. 3rd, Walla Walla, WA 99362 For more info: call (509) 529-7198 http://www.sevenhillswinery.com/ Hours: Thurs-Sat 11AM-4PM or by appointment
Spring Valley Vineyard, Walla Walla Location: 7 South 4th Avenue, Walla Walla, WA 99362 For more info: call (509) 525-1506 www.springvalleyvineyard.com Hours: Monday, Thurs-Sat 11 AM-4 PM, Sunday 11AM - 3PM Details: The Corkrum/Derby families have farmed their land for more than 100 years and the resulting wines have earned them both acclaim and a loyal following. Check out the new tasting room!
Walla Walla Village Winery, Walla Walla Location: 107 South 3rd Ave., Walla Walla, WA 99362 For more info: call 509 525-9463 http://www.wallawallavillagewinery.com/ Hours: Mon-Sat 12-6PM, Sun 1-5PM, Closed Wednesday Buy the Equinox if they have it. Another great wine value.
Waterbrook Winery, Walla Walla Location: 31 E Main Street, Walla Walla, WA 99362 For more info: call (509) 522-1262 http://www.waterbrook.com/ Hours: Monday-Sunday 10:30 am-4:30 pm Details: Waterbrook is open late the first Friday every month until 8 pm for Art Walk.
Whitman Cellars, Walla Walla Location: 1015 W. Pine St., Walla Walla, WA 99362 For more info: call (509) 529-1142 http://www.whitmancellars.com/ Hours: Daily 11 AM-5 PM Tasting fees may apply. Whitman Cellars offers traditional Bordeaux and Rhone varietals and a proprietary blend called Narcissa. Check out the Killer Cab for another great value. The last release sold out.
Day 4 East of Town
K Vintners, Walla Walla Location: 820 Mill Creek Road, Walla Walla, WA 99362 For more info: call (509) 526-5230 http://www.kvintners.com/ Hours: April-Oct: Saturday 10-4:30PM, or by appointment . Don't miss K, look for the big K at the entrance of the winery.
College Cellars, Walla Walla Location: 500 Tausick Way, Walla Walla, WA 99362 For more info: call 509 524-5170 http://www.collegecellars.com/ Hours: By appointment Details: College Cellars is a teaching as well as commercial winery – the first one at a community college in the United States. I wish they had this enological (wine making) program available when I was in college. These kids are making excellent wine and are usually open for tasting on Friday afternoon from 1:00-5:00pm.
Nicholas Cole Cellars, Walla Walla Location: 705 Berney Drive, Walla Walla, WA 99362 For more info: call (509) 525-0608 http://www.nicholascolecellars.com/ Hours: Special events, otherwise by appointment It will be necessary to plan ahead for this one, but well worth the effort. The wines, oh my......
Le Tour de Vino Walla Walla
Walla Walla is one of my favorite places to go for a tasting adventure. In addition to the dirt and climate, Walla Walla provides a unique wine tasting experience that in my opinion is unrivaled in any of the United States if not most of the world. Walla Walla just by the nature of its geography is already different than most other regions. It is isolated in the Southeastern part of Washington State. The closest “major” city is in the Tri-Cities, 45 – 60 minutes drive. Walla Walla is a small town. When you visit Walla Walla, and as you enjoy the up and coming restaurants and downtown shops, you will very likely run into winery owners, wine makers, tasting room personnel and local proprietors. Wine makers, winery employees and volunteers associated with the wine industry in Walla Walla probably live there or very close by. If you hang out at Vintage Cellars (the local wine bar) or the bar at 26 Brix ( a terrific restaraunt) often enough, it won’t take long to strike up a conversation with one of the locals, which may be a winemaker. Before long you may be privy to the local gossip and happenings in the local wine business. You will also run into fellow tasters you’ve been bumping into throughout your tasting adventures and do not be surprised if your waiter at dinner is the same person who poured you your wine sometime during the weekend.
Let me say that the people of Walla Walla are as hospitable and gracious as they come. You will quickly feel like you belong and will begin planning your next trip. While they try very hard, Walla Walla isn’t quite at the pinnacle of the hospitality industry, yet. Be patient. Also, PLAN AHEAD. If you are planning a visit between April and November, plan at least 2-3 months ahead. If you want to join the fun and frivolity of December barrel tasting weekend or Spring Release weekend in May, you may want to think a year in advance. This is a small town with limited lodging and restaurants. Make reservations or you may find yourself at the Travel Lodge (if you're lucky) and eating dinner at 10:00 at night.
With a limited amount of time the question begs, what wineries to visit while in Walla Walla. There are currently over 95 wineries in the Walla Walla AVA. You won’t be able to get to them in a weekend. The great thing about Walla Walla is that it is easy to be efficient as many of the wineries are located near each other. There are 5 main areas: downtown, the airport, south of town, and east of town and west.
Day 1
As you enter town from the west, I will assume for the purpose of trip planning an arrival into the area on a Friday afternoon. The wineries to the west of town can be added to the trip for stops on the way into town or the way out of town. Recommended stops coming into town include, Woodward Canyon, L’Ecole No 41, Reininger and Three Rivers.
Day 2
Day two consists of starting at the airport and finishing south of town. If you want to start the day with a great breakfast (I recommend a nice base in the belly) check out Tommy’s Dutch Lunch. You will not be hungry again until 1-2:00 in the afternoon. Wineries at the airport that are must stops include Buty, Dunham Cellars, Five Star, and Tamarack Cellars. Limiting your stops to these wineries will take some discipline as you will be driving by quality wineries. Keep in mind, you can’t hit them all. By this time, you may be ready for a late picnic lunch or snack. As you head south of town you may want your next stop to be Northstar or Beresan Winery as they both have beautiful wineries and a terrific covered patio and picnic area. South wineries: Basel Cellars, Dusted Valley Vintners, Pepper Bridge Winery, Rulo Winery and Saviah Cellars
Day 3
Downtown. One of the many great things about Walla Walla is the number of tasting rooms right in downtown. If you are staying downtown, you never need to get in your car to spend the day tasting some of Walla Walla’s treasures. Ash Hollow, Canoe Ridge Vineyard, Seven Hills Winery, Spring Valley Vineyard, Walla Walla Village, Waterbrook Winery and Whitman Cellars (you will have to get in the car for this one).
Day 4
East of town. K Vintners, College Cellars, Walla Walla Vintners, Nicholas Cole (make an appointment if you can plan ahead).
I will include recommended restaurants and a wine map on my next post.
Let me say that the people of Walla Walla are as hospitable and gracious as they come. You will quickly feel like you belong and will begin planning your next trip. While they try very hard, Walla Walla isn’t quite at the pinnacle of the hospitality industry, yet. Be patient. Also, PLAN AHEAD. If you are planning a visit between April and November, plan at least 2-3 months ahead. If you want to join the fun and frivolity of December barrel tasting weekend or Spring Release weekend in May, you may want to think a year in advance. This is a small town with limited lodging and restaurants. Make reservations or you may find yourself at the Travel Lodge (if you're lucky) and eating dinner at 10:00 at night.
With a limited amount of time the question begs, what wineries to visit while in Walla Walla. There are currently over 95 wineries in the Walla Walla AVA. You won’t be able to get to them in a weekend. The great thing about Walla Walla is that it is easy to be efficient as many of the wineries are located near each other. There are 5 main areas: downtown, the airport, south of town, and east of town and west.
Day 1
As you enter town from the west, I will assume for the purpose of trip planning an arrival into the area on a Friday afternoon. The wineries to the west of town can be added to the trip for stops on the way into town or the way out of town. Recommended stops coming into town include, Woodward Canyon, L’Ecole No 41, Reininger and Three Rivers.
Day 2
Day two consists of starting at the airport and finishing south of town. If you want to start the day with a great breakfast (I recommend a nice base in the belly) check out Tommy’s Dutch Lunch. You will not be hungry again until 1-2:00 in the afternoon. Wineries at the airport that are must stops include Buty, Dunham Cellars, Five Star, and Tamarack Cellars. Limiting your stops to these wineries will take some discipline as you will be driving by quality wineries. Keep in mind, you can’t hit them all. By this time, you may be ready for a late picnic lunch or snack. As you head south of town you may want your next stop to be Northstar or Beresan Winery as they both have beautiful wineries and a terrific covered patio and picnic area. South wineries: Basel Cellars, Dusted Valley Vintners, Pepper Bridge Winery, Rulo Winery and Saviah Cellars
Day 3
Downtown. One of the many great things about Walla Walla is the number of tasting rooms right in downtown. If you are staying downtown, you never need to get in your car to spend the day tasting some of Walla Walla’s treasures. Ash Hollow, Canoe Ridge Vineyard, Seven Hills Winery, Spring Valley Vineyard, Walla Walla Village, Waterbrook Winery and Whitman Cellars (you will have to get in the car for this one).
Day 4
East of town. K Vintners, College Cellars, Walla Walla Vintners, Nicholas Cole (make an appointment if you can plan ahead).
I will include recommended restaurants and a wine map on my next post.
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