Brown Bag Taste Test: Red Blends

This week's Brown Bag Taste Test features three local red blends. While comparing different blends feels somewhat overwhelming, (after all, where do you even begin?), I am embracing this round as an opportunity t to begin exploring which types of blends I prefer.

As a reminder, every Wednesday three wines of the same variety will go head to head (to head), their identities hidden by the ever-inconspicuous brown paper bag! The wines will always be Washington, and always fifteen dollars or under.

Wine No. 1
Smooth, notes of berries and plum; very drinkable.

Wine No. 2
Smoky, spicy and deeply oaky. Great bold flavor, making it a tricky wine to pair.

Wine No. 3
Full-bodied, and deeply earthy. You can practically taste the generation of grapes before it.

The reveal...

No. 1  / Notebook  / Columbia Valley Red Blend  / $10

No. 2  / Thurston Wolfe  / 2010 Washington State Red Blend  / $15

No. 3  / Kiona Vineyards  / 2010 Washington State Cabernet - Merlot Blend  / $14

And the winner is ... 

... Kiona Vineyards Cabernet-Merlot blend! I keep finding myself gravitating towards the Cabernet-Merlot blends, despite not being a big Merlot fan. Any red blends you would recommend? I would love to try them!

Brown Bag Taste Test: Syrah

This week's Brown Bag Taste Test features three local Syrahs. I was pretty excited for this round, as I have only realized quite recently how much I love a Washington Syrah! ( Remember this gem?)

As a reminder, every Wednesday three wines of the same variety will go head to head (to head), their identities hidden by the ever-inconspicuous brown paper bag! The wines will always be Washington, and always fifteen dollars or under.


Wine No. 1
Our take: Notes of plum, tobacco and oak. A great syrah for almost any occasion. 

Wine No. 2
Our take: Berries, bitter yet sweet. More questionable blackberry picked a little too low on the bush (if you know what I mean ...) than balanced. We couldn't wait to move on.

Wine No. 3
Our take: Spicy, a hint of tang. An overall well-rounded syrah. 

The reveal...

No. 1  / Toasted Goat  / 2008 Columbia Valley Syrah  / $12

No. 2  / Corvidae Lenore  / 2010 Columbia Valley Syrah  / $15



No. 3  / Floating Rock  / 2010 Yakima Valley Syrah  / $12

And the winner is ... 

... Floating Rock Syrah. Everyone who tried it went crazy for the bold yet balance blend from Rattlesnake Hills. I would not discount the Toasted Goat, however. It will also have a place on my wine rack. Besides, how great is the label? 

What are your go-to Washington Syrahs? I would love to hear!

Brown Bag Taste Test: Cabernet Sauvignon

I'm excited to share with you my new Wine Wednesday project, Brown Bag Taste Test. Every Wednesday three wines of the same variety will go head to head (to head), their identities hidden by the ever-inconspicuous brown paper bag! The wines will always be Washington, and always fifteen dollars or under.

Wines will be sipped, discussed and awarded points based on every first, second and third place vote they receive from myself and guests. Personal preference and overall enjoyment of the wines are the main criteria. After all, the goal is to compile a collection of go-to wines at a reasonable price point. 

First up: Cabernet Sauvignon. As I've mentioned before, I struggle with finding a Cab Sauv from Washington that I truly enjoy. They often seem forced, like they were grown and produced for market demand, instead of the result of grape varieties that naturally flourish in our state. With that said, thanks to the amazing folks at  Wine World and Spirits, we had some seriously good contenders. Hint: all three are from the Columbia Valley!

Wine No. 1
Our take: Fruit-forward. Not the most complex, but very drinkable.


Wine No. 2
Our take: Lighter bodied, dryer, with more complex flavors. Peppery, moody, perfumed and slightly sour.


Wine No. 3
Our take: Complex, with great balance. Musky, and a touch tart.

The reveal...

No. 1  / Jones of Washington  / 2010 Cabernet Sauvignon  / $15

No. 2  / Corfini Cellars  / 2009 Cabernet Sauvignon  / $13

No. 3  / Chateau Smith  / 2011 Cabernet Sauvignon  / $15

And the winner is ... 

Chateau Smith! Admittedly by a slim margin, though it was my personal favorite, and by far the most interesting flavor profile. What are your go-to Washington Cab Sauv's? I would love to hear!

Wine Wednesday: Let's talk wine labels

B FRANK | Promotional

Do you ever buy a bottle of wine solely because of the label design? I'm totally guilty. Not only do I swear I enjoy the wine more, but I believe that wineries should be rewarded for choosing good design. Here are a few of my favorites I've stumbled across online lately:

LUST & LAUNE | Zull

DADA | Dada Wines

Wines of Substance

THE TENTACLE | Eight Arms Cellars

PAPER AIRPLANE RED | Private Label

Also, I recently came across this fascinating Analysis of Wine Label Design Aesthetics and the Connection to Price. How much are you influence by the design of wine labels?Cheers!

Wine Wednesday: Bubbles and Bitters

While summer inspires an endless list of citrus and berry infused cocktails, my mood shifts towards more savory pairings once that hint of Fall starts to sneak into the air around late August. No secret here that bitters add a depth of flavor to any cocktail, but I particularly love how they ground the effervescence of a bubbly wine. Adding savory elements also works to play down the sweetness. Not yet ready to abandon the spoils of summer gardens for the year, I have been experimenting with pairing fresh herbs and late summer produce with the distinctive flavor of various bitters.

There are so many reasonably priced wines coming out of Lake Chelan currently it is ridiculous! I recently snagged Bear Mountain Bubbly, a Method Champenoise sparkling wine from Karma Vineyards, after tasting it and immediately swooning over it at the grocery store. It is a perfect base for bubbly cocktails.

Do not be afraid to add bitters (to any cocktail) with a heavy hand. As a general rule, I recommend 4-5 dashes. To help release the full flavor of the herbs, gives them a "spanking." Place in the palm of your hand, and clap with your other hand a few times.

Which flavors do you enjoy most in sparkling wine? Here are a few of mine:

Angostura aromatic bitters + lemon thyme. Classic flavors that compliment the more subtle flavors of the wine. 

Cardamom bitters + fig. Aromatic, indulgent and bold. If you find the flavor of cardamom to be quite strong like I do, error on the side of less. You can always add more. 

Grapefruit bitters + spicy oregano. Citrus, spice and everything nice. This variation is hands down my favorite.

Cheers!

Wine Wednesday: For the Love of Vermouth

This slight variation on the classic Vermouth Cocktail replaces the traditional orange bitters with grapefruit, and adds an extra dash of Angostura aromatic bitters. The depth of flavor and slight sweetness allow this cocktail to pair well with spicy cuisines such as Mexican. (Just trust me on this one!) I have suggested vermouth brands below, but feel free to use your favorites.

Vermouth Cocktail
1 ounce Dolin Dry Vermouth
1 ounce Vya Sweet Red Vermouth (or Punt e Mes for a bolder, prune flavor)
2 dashes Angostura bitters
1 dash grapefruit bitters

Shake all of the ingredients over ice and strain into a cocktail glass. Garnish with a lemon peel. Enjoy!

wine wednesday

Yet another delightful red from 2010. The Jack Cabernet Sauvignon is a 78 percent cabernet sauvignon blend from Saviah Cellars in the Walla Walla Valley. Coaxing a great cab in the state of Washington, you are truly at the mercy of the individual year - and while 2010 was a great one - my hat is off to Saviah Cellars. 

Anticipate savoring an indulgent cheese plate along side this fruit-forward wine with notes of licorice and a mineral, earthy base.

the jack cabernet sauvignon/ 2010/ $9.99

(photo credit: Saviah Cellars)

wine wednesdays

Summer is in full effect around here and showing no signs of slowing down any time soon. I'm loving every minute of it. The one catch is that it necessitates lightening up my wine choices to something more crisp and refreshing to cut the heat. I'm not usually one for white wine varieties, but I really liked this one from Corvidae Vinyards. I really liked this one. Added bonus? It paired perfectly with Nick's specialty: spaghetti with clams.

mirth/ 2011 chardonnay/ $10.99

wine wednesdays

Admittedly I often too quickly write off wines that do not impress me with bold flavors right off the bat. I was ready to write off Substance shiraz. 

By the second glass, let's just say I was open to a second date. It's diplomatic. Offers a friendly greeting, not entirely forgettable. Safe bet for a dinner party. Perfect bet for a pitcher of sangria, now that I think about. 

Lately I have been making a conscious effort to drink almost exclusively Washington wines, and I am learning to appreciate the subtleties of different flavor profiles. Grapes for Shiraz grow well in our fair state. Cabernet sauvignon? Not so much. Or at least not as consistently. What you get in a Washington cab can be quite fickle depending on the year.

With that in mind, here are the notes I was suppose to pick up on and relay to you: blackberry, black current, black raspberry, black plum ... I think I'm picking up on the theme here. White and black pepper, cinnamon, anise, prune, oak, soy (soy?), chocolate, smoke, sausage, toast, violets. Like most flavor profiles, I think the label is slightly ambitious in their claims. Still, I would recomend picking up a bottle next time you need a reliable date for a dinner party that will get you home on time.

substance 2010/ $12.99

wine wednesdays

Hailing from Yakima, WA, this shiraz/malbec blend is pleasantly robust. First impression is a profusion of pepper. Light oak profile, just enough to give it some depth and personality. No need to tip toe around the bold flavor profiles, however. Somehow the wine still managed to taste clean, smooth and drinkable. The bottled emptied so quickly I swear the cat was sneaking drags when we weren't looking! It paired well with the rustic shrimp and tabouli dish we had for dinner. Red wine and seafood can (and often) go well together. If someone tries to tell you otherwise then, well, more for you!

The shell symbolizes a touching journey and lingering sentiment, which inspires the wine. I won't spoil the tale for you, but gather some good friends around and enjoy. 

the pilgrim/ $14.99