“Chef Breanna Beike will be the first to tell you she had a good reason for naming her restaurant, “Heritage.” The vibrant chef shares her culinary inspiration with joy – the memories of cooking with her Mom, the gardens of her grandparents, the desire to celebrate the fruits and labor of the local community.
Beike and her husband/partner, Chris Brende, opened Heritage Restaurant and Bar in early 2018, at the center of Woodinville Wine Country. A welcome addition to the community, Heritage has become a popular stop for both residents and visitors, serving lunch, dinner, and weekend brunch.”
Making your way around Woodinville’s picturesque wineries has never been easier, because as of now, two shuttles are whisking locals and tourists alike throughout the wine country.
The Woodinville Wine Express is offering transportation to and from Woodinville with pickup and drop-off stations including downtown Seattle and cruise ship piers 66 and 91. The shuttle runs from Friday through Sunday through Sept. 29.
The Cellar Hopper is the shuttle you’ll want to catch as your designated driver to experience tasting rooms and points of interest throughout the winery districts. This hop-on, hop-off service shuttle runs on a continuous loop with 20 locations and also will operate from 11 a.m. to 6 p.m., Friday through Sunday through Sept. 29.
“We understand that transportation can be a big barrier for people wanting to visit Woodinville, and because of that we are so thrilled to offer these new shuttles to the public,” said Sandra Lee… Read the entire article on 425 Magazine
March is Washington Wine Month and Woodinville Wine Country has special offers and events all month leading up to the state’s premier wine event, Taste Washington, March 28-31. Support local growers, producers, and retailers by trying and buying Washington wines.
To celebrate Washington Wine Month, winemaker, Dave Stephenson, will be in the Woodinville tasting room all afternoon pouring barrel samples of his favorite wines from the 2017 vintage. Taste through some future releases and ask Dave all the questions you have about growing grapes and making wine!
To celebrate Washington Wine Month, Pomum Cellars will only be pouring their sister label Idilico wines at Pomum’s tasting room every weekend during March. These are exclusively Washington wines made from Spanish vines. They will pour Albarino, Garnacha, Monastrell, Tempranillo and Tempranillo Reserva.
The Idilico wines are typically only available to club members for tasting once a year, but many club members have requested that they be available for tasting more often and they are happy to oblige. During Washington Wine Month Idilico Wines will be available for tasting for everyone. This is a must try experience!
A total of 35 wineries will pour 250 wines at the event on 14 March, including wineries with existing UK distribution links, as well as a number of businesses seeking importers including DeLille Cellars, Betz Family Wines, and Matthews Winery from Washington and Patton Valley Vineyards, Rivers Edge and Voix de La Vigne from Oregon.>>>Read the entire article on TheDrinksBusiness.com
Many of Washington’s most interesting and creative red wines now are blends. Built in the European tradition, these are wines crafted as the sum of their parts, rather than reliant on one variety. This concept is most famous in France’s Bordeaux region, but can also be found in the Rhône Valley, Spain’s Rioja and throughout the world.
Typically, a winemaker will start with a favorite dominant grape, then blend for flavor and structure. The goal is to create a wine without holes that perhaps emulates the region that provides inspiration. If there is any thread of continuity with Washington blends, that often would be the inclusion of Syrah, which adds heft to the flavors as well as midpalate depth.
Our community is dedicated to supporting a variety of charitable causes year-round
While Woodinville Wine Country is known for our award-winning wines, beer and other craft beverages, another well-known fact among locals and frequent visitors is the community’s commitment to giving back. Through our member organizations there are ways to contribute to a variety of causes year-round but especially as we approach the holiday season, we wanted to highlight just a few of the ways that you can get involved and give back to the community, all while enjoying the best that Woodinville Wine Country has to offer – we think that’s a win-win!
TruthTeller Winery supporting YouthCare Seattle
During this holiday season, TruthTeller winery will be raising funds and collecting needed items for YouthCare Seattle, an organization which helps homeless youth get off the streets, provides housing, covers basic needs, educates them, and prepares them to be successful in life. Stop by their tasting room in Woodinville’s Warehouse District 1-5 pm on Saturdays and Sundays to donate wish list items in their donation box or provide cash and check donations. For those who prefer their donation goes towards a specific wish list item, they will provide forms for individuals to choose what they want their donation to provide (socks, shoes, scarves, etc.) and TruthTeller winery will purchase and donate those items.
While you’re there try The Madman, a unique blend of 60% Syrah, 20% Cabernet Sauvignon, and 20% Cabernet Franc. The TruthTeller winery family believes wine is an experience distinctively unique to the truth within each and every one of us. We all experience the flavors, the aromas and the memories in our own personal ways. From Woodinville to Walla Walla they invite you to laugh, share stories and discover your own wine truths.
Forgeron Cellars supporting the Adopt-A-Stream Foundation
A cause near and dear to Forgeron Cellars is the Adopt A Stream Foundation (AASF), established to ensure that Pacific Northwest streams continue to provide healthy spawning and rearing habitat for salmon, trout, steelhead, and other wildlife while at the same time, serve our growing population by providing clean drinking water, and beautiful places for rest and relaxation. Earlier this year they sponsored the Adopt-A-Stream Salmon, Steelhead and Trout Celebration, a fundraising event offering premium wine and food pairings and an afternoon walk in the surrounding forested wetland. Proceeds support The Streamkeeper Academy Endowment Fund and The Stream Restoration Fund.
You can visit their inviting Hollywood District tasting room Thursdays-Mondays 12-6pm (7pm on Fridays) to learn more about this cause. A special treat to try this fall is their newly released 2015 100% Mourvèdre from Red Mountain. In France and many regions of the world, Mourvèdre is often used as a blending grape because of its high tannins and alcohol, and tendency to ripen late. Due to its desert-like conditions, Heart of the Hill Vineyard located in the Red Mountain appellation of Washington state, produces Mourvèdre that is showing itself to be a delicious stand-alone variety. This is a perfect wine for pairing with those hearty autumn recipe favorites like bacon wrapped pork tenderloin or a rustic plum tart. Yum!
Sol Stone Winery supporting the WAVE Foundation and Guide Dogs for the Blind
Sol Stone Winery and its owners, Buzz and Karen Buckingham, are passionate about giving back to charity. They actually have a nickname for their award-winning Viognier, “Sol Sister!” A portion of proceeds from this wine benefit the WAVE Foundation; Women Against Violence Everywhere. As one of the original founders of WAVE, Karen has been involved in this important work for over a decade. Their slogan Discover Your Power speaks to their mission statement, they are dedicated to ending relationship abuse and sexual violence through community awareness, education and empowerment. They are making a difference and Sol Stone is grateful to be a part of it.
Speaking of grateful, the other wine that gives back to charity is their Grateful Red which supports Guide Dogs for the Blind. The Buckingham family has been active with this cause for years. They have raised puppies and adopted dogs after retirement from their very important careers. Come by the tasting room and you might get to meet resident winery dog, Digby. He was on track to be a Guide Dog, but decided being a greeter in a wine tasting room would be a fun job! He was right!
While visiting their tasting room at The Junction in Woodinville (open Friday through Sunday) try the Grenache Blanc. Only a handful of wineries are lucky to make this wine from one of the best vineyards in Washington, Boushey Vineyards. The 2017 vintage was their very first and it was a big hit this summer, selling over 100 cases in just a couple of months. A unique variety, the white grape cousin of a regular Grenache, Grenache Blanc is clean and crisp with flavors of Asian pear, mango, white peach with a refreshing Meyer lemon finish. This wine is perfect in the summer, but also a refreshing start to fall/winter meals. You will want to start your Thanksgiving celebration with this beautiful white wine!
DeLille Cellars supporting Cancer Care
Earlier this year, DeLille Cellars partnered with glassbaby to launch an exclusive D2 glassybaby showcasing their passion for Washington wine and dedication to charitable giving. This exclusive color, which was custom designed to mirror the color of their iconic D2 Bordeaux-style red blend, is only available through the winery. Due to the sell-out response from our first launch (which supported the Auction of Washington Wines), they are bringing back a limited amount for the holidays in support of glassybaby’s greater mission to support uncompensated cancer care. The D2 glassybaby will be available November 30th, leading into the release of DeLille’s 25th vintage of D2 on Drink D2 Day, December 2nd.
If you haven’t tried their iconic and award-winning D2 Bordeaux-blend, put this on your list! Soft and welcoming Merlot drives the entry with red currant before giving way to the power and structure of Cabernet Sauvignon. The fruit is well balanced with savory notes of toasted fennel seeds and dried rosemary, with enjoyable oak influence and firm tannins on the sustained finish. Their 2015 vintage is completely sold out but mark your calendar for 12/2 when the 2016 vintage will be released.
Woodinville Wine Country was featured in the November issue of 425 Business, on-stands now, in the feature story “The Business of Woodinville.” While we did not secure this specific story, we pitch and work with Jeff Burlingame and his team on a regular basis. We have yet receive our hard copy, so in the meantime we clipped a digital version for your files! Please find it attached.>>>Read entire article featuring Chateau Ste Michelle, DeLille Cellars, Molbak’s Garden+Home and Sparkman Cellars… online version of 425 Magazine
When you look at a wine list, do you check out the Merlot options? If this varietal hasn’t been on you radar before, it’s time you give it a try. A grape truly worth getting excited about? Absolutely!
Merlot grows in many places of the wine world, but growing merlot grapes that stand on their own requires a very specific climate, one that Eastern Washington provides. The cold nights, wind and arid climate all play a key role in gently stressing the grapes, keeping their skin thick and their flavor concentrated. The result is a grape with great wine making potential.
You can find extraordinary bottles of merlots to choose from. This is an approachable grape varietal that is known for being soft, ripe and elegant. Let’s indulge in some delicious examples of note-worthy Washington State Merlots. We’ll have a full glass please.
DeLille Cellars Merlot DeLille Cellars 2015 Merlot: A blend of four great vineyards from the Yakima and Red Mountain AVAs. These plots span the four compass points of the viticultural region showcasing Red Willow, DuBrul, Klipsun and Upchurch. Blending fruit from these celebrated vineyards adds complexity; yet the charm and purity of the region’s Merlot remains the central focus of this wine. This wine has received 90 points from Jeb Dunnuck. “A beautiful Merlot, it offers classic notes of black cherries, dark chocolate and roasted herbs in a supple, full-bodied, sexy, rounded style.” – Jeb Dunnuck.
Brian Carter Cellars ONE Merlot Brian Carter Cellars 2013 ONE Merlot: A single varietal single vineyard release. Brian Carter has made a lot of nice merlot over the years but either they did not reach the quality to stand on their own or Brian needed them for one of his bends (always the priority). In 2013 Brian had a lot of good Merlot for his blends, so he was able to keep this lot, clearly the best from the vintage, for bottling on its own in the ONE program. This wine from Olsen Vineyard is an outstanding example of what this variety can do in Washington State. Having tasted Merlots from all over the world, Brian has maintained that Washington has the best expression of Merlot fruit from anywhere. This wine is dark garnet in color. The intense and complex aromas include black cherry, blackberry, raspberry and pomegranate with hints of earth and toasted oak. The palate is round with just the right hints of tannin for aging and a balanced lengthy finish.
J Bookwalter Merlot J Bookwalter 2015 Readers Merlot: An outstanding Merlot from Washington’s revered old vineyards Conner Lee and Dionysus. Their Readers blend tips its hat to all exploratory readers of books and wine. Blending Conner Lee Vineyard’s 1992 old block Merlot and Dionysus Vineyards’ block 15 Merlot combines two super character vineyards. Elephant Mountain Vineyard’s Cabernet bring spice and complexity to the blend. This powerful wine offers fragrant cherries and chocolate with rich marrionberry flavors in this delicious easy drinking style. The 2015 Readers Merlot just received the following scores: 90-Wine Enthusiast 88-Jeb Dunnuck 95-James Suckling. The 2015 Vintage of Readers Merlot shows slightly more acid and structure than your “quintessential” Washington Merlot making it perfect for pizza, pasta, grilled or braised meats.
Mathew’s Merlot Mathew’s Winery Merlot: In celebration of Merlot season and the exciting release of their 2015 Merlot, they are offering a 3-year Merlot vertical (2013, 2014, 2015).
“The 2015 Merlot is a blend of 78% Merlot, 20% Cabernet Franc and 2% Cabernet Sauvignon that was brought up in 69% new French oak. Crème de cassis, violets, a touch of vanilla bean, and incense all give way to a rich, voluptuous, beautifully textured, ripe Merlot that has sweet tannin and a silky, elegant texture. It’s ready to go, yet should keep for at least a decade.”
– 93 POINTS, JEB DUNNUCK
“Plum and cherry aromas are lifted by a note of wild herbs. Compellingly plush and generous in the mouth, offering a distinctly layered texture to its flavors of black raspberry, cigar box, milk chocolate and herbs. Already extremely appealing but I wouldn’t describe it as soft. The long, palate-staining finish builds inexorably. A knockout chocolatey Merlot with outstanding breadth and finesse.”
-93 POINTS, STEPHEN TANZER
“Like with the Cabernet, the 2013 Merlot was reviewed last year under the Tenor 2:2 label. Incorporating 24% Cabernet Franc, it has a complex bouquet of plum pit, blood orange, leafy herbs and mint to go with a charming, ripe, supple style on the palate. I love its silky, elegant texture, and while good now, it should benefit from a few years in bottle.”
As we enter another glorious Pacific Northwest summer, now is a great time to load up on summer-friendly white wines.
There is nothing like a refreshing white wine in your glass on the patio or deck to finish off a beautiful warm day. Especially with fresh seafood or fish on the grill, including salmon, trout, scallops or clams.
As a species, we tend to drink our white wines a bit too cold. An ideal target temperature is 50 to 60 degrees. Your best bet is to keep your wine in the fridge for a couple of hours, then bring it out and set it on the counter for 15 or 20 minutes. When a wine is served too cold, the aromas tend to become muted and less enjoyable. They emerge as the wine warms up.
Here are several Northwest whites that earned gold medals at this spring’s Cascadia International Wine Competition, an event judged by nearly a dozen of the Northwest’s top winemakers. Ask for these bottles at your favorite wine merchant or contact the wineries to purchase directly.>>>Read the entire article featuring Elevation Cellars, Smasne Cellars and more on The Tri-City Herald
Woodinville Wine Country is kicking off a weekly feature for wine and food aficionados! Every Monday we will feature a recipe from a local culinary expert along with a suggested wine pairing. Today, Novelty Hill – Januik Executive Chef Seth Fernald shares his recipe for pork chops, but these aren’t like the ones your mom used to make! Chef Seth pairs this dish with Novelty Hill Stillwater Creek Vineyard Malbec. Enjoy!
4 center cut pork chop bone in – 10-12 oz ea
2 Tb dried juniper
1 Tsp black pepper
.5 tsp white pepper
.5 cp Salt
1.5 qt water
2 Tb fresh rosemary
2 Tb fresh savory- finely chopped
2 bay Leaf
2 tsp sugar
2 Tb fennel seeds
4 cups of duck fat or rendered pork fat. You may need to ask your butcher to preorder this for you
1 head of garlic cut in half
3 Tb finely minced chives
2 Tb aged sherry vinegar
2 Cp weinbau malbec wine
2 Tb dark amber honey
1 head of fennel- shaved very thin-reserved
Caper Currant Emulsion
.5 Cp of dried currant
2 Tb capers
1 shallot Minced
1 clove of Garlic
4 Tb extra Virgin Olive oi
Method of Prep:
Prepare a brine: Toast both peppers and juniper in a sauté pan for 2-3 minutes on medium heat. Lightly crack spices and then make the brine.
Bring water and salt to a simmer- add sugar, rosemary, peppercorns, juniper and 1 bay leaf. Allow to cool to room temperature. Brine pork chops for minimum of 4 hours, preferably overnight.
Make the caper currant emulsion
Bring 1 cp of wine, currant, shallot, garlic and caper to a simmer- reduce to low and reduce by 2/3. Puree in blender till smooth, then emulsify 2 Tb olive oil into sauce- reserve
Remove pork chop from brine and pat dry.
Preheat oven to 350 F
Warm up duck or preferably pork fat.
Place pork chops in a shallow dish and cover with fat and 1 bay leaf and head of garlic.
Cover pork chops with fat and then cover dish with aluminum foil. Poach chops in oven for 40-45 minutes or until pork reaches 135 F. Remove pork chops from fat, place on a baking rack to allow most of fat to drip off chops.
Heat a sauté pan up till medium-high heat. Season pork chops with ground black pepper and sear for 3-4 minutes per side till golden brown.
While pork chops are searing- bring wine and honey to a simmer- reduce by 2/3; add chopped savory & chives.
Dress shaved fennel with wine and sherry reduction along with 2Tb of your favorite extra virgin Olive oil.
To plate spoon puree onto plate and place pork chop onto puree; top pork with the fennel salad.