SPRING 2023 IMPORTANT DATES

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2/22/23: Last day to request shipping, changes/replacements for your wine club allocations 
2/26/23: Last day to request a skip or cancel - please do so in writing to the above email (Shae)
3/1/23: Cards automatically charged/Invoices sent out
3/2/23: Wine available for pick up from our Tasting Room & Flights & Bites Begin (see below)
3/6/23 Ship wine Club Wines  - let us know if you need your wine held. We’ll be watching the weather - we may need to ship in groups depending on poor weather; we'll be in touch with you!

ENTIRE MONTH OF MARCH (until April 2nd) - Wine club members and two of their guests will receive free flight of the released wine and a small sample plate of food pairings - (redeemable once). We encourage members to make reservations. Pairings will include meat, cheese and seafood - please give us 24-hour notice if requesting specialized food request. 

SPRING 2023 RELEASE
Wines: 2020 Long Vine, 2020 Fork + Spoon, 2020 El Prat, 2022 Albariño 
Yep! Four wines, breaking away from our traditional 3. What this means is:
6-bottle members will receive: 1 Long Vine, 1 Fork + Spoon,  2 El Prat, 2 Albariño

12-bottle members will receive: 2 Long Vine, 2 Fork + Spoon, 4 El Prat, 4 Albariño
Red Only 6-bottle members: 2 Long Vine, 2 Fork + Spoon, 2 El Prat

Red Only 12-bottle Members: 4 Long Vine, 4 Fork + Spoon, 4 El Prat

 

Food & Wine pairing note from Rachel

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Albariño - this is quickly becoming my new favorite wine from Jessica. I'm a sucker for anything high acid, and a reason for that is that high acid wines pair so well with food. White wines also tend to get a bad rap in the food world, for some unknown reason. I find they pair so much better with a wider range of food than red wine. But enough of my preferences - this wine is, scientifically, good with a wide variety of food. What makes wine work so well is acid and salt - and this wine has both those qualities. We've paired this with savory, with sweet, with light, with rich - it all worked. If you visited us for the Flights & Bites, people were asking the tuna salad recipe I was using. The truth is that the secret was in the tuna - Lumi Island Tuna. Incredible (available for purchase here). But I do make tuna salad different than your mom or grandma may have. Try it with mayo, lots of parsley, capers (rinsed well from the jar), lemon juice, lots of fresh grounded black pepper and a bit of salt to taste. Makes a great sandwich, but also nice on a bed of lettuce for a quick weeknight dinner. 

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El Prat - This version of El Prat is a bit different than what we've had for the past 4 or so vintages - heavy on the Malbec. It's darker, richer, and less fruity (still very fruity by wine standards) than the Cab dominate version. Still a great table wine to enjoy with things like weeknight pizza and burgers. This wine craves something super rich - but I'd keep it simple with something like this meatloaf from Food & Wine. 

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Fork + Spoon - It's hard to do a good Pinot Noir in WA (although there are a few areas doing a great job!), and so our answer to a very food friendly red wine is Cabernet Franc - and this is a great example of how cool they can be. This wine is medium bodied and very well balanced, but still has some nice grippy tannins and all the rich red wine flavors we expect from a WA wine. This is a wine that I particularly like to play 'opposites attract' with - an example is this recipe from Jacques Pépin. Featuring mushrooms, spring chicken and tarragon - this dish is wonderful this time of years as we edge into summer. The creamy wine sauce, mushrooms and tarragon will pare perfectly with the Fork + Spoon. You can sub the capon for a regular store-bought chicken. 

Long Vine - This is a big guy. When pairing food with a really big wine like this, the trick is to not over complicate it - let the wine do all the complex talking, and find 'simple' food that works well with it. A great example of this is a ribeye with anchovy butter.  Simple, flavorful steak, amped up on umami with the butter/anchovy combo - delicious. To make anchovy butter simply combine about 1 oz of anchovies (can use chipped up fillets or anchovy paste if available) with 1/2 pound of butter - in a food processor or by hand. You can then roll the butter in plastic wrap. Top you steak with a slab, use on bread or crackers with some fresh radish - really fun, easy, butter to make that will wow you.

Happy Eating!