March is Washington Wine Month

March is Washington Wine Month, a perfect occasion to both celebrate and learn about the quality, variety and personalities of Washington Wine. The accolades and recognition for the wines coming from Washington continue to mount and national and international wine publications and wine authorities are fully aware that Washington is making some of the country's and really the world's best wines.

Washington Wine Month and its culminating event, Taste Washington, are aimed not at these media outlets or industry types, but rather at the consumer, and specifically the consumers within Washington. Washington is the country's second largest wine producer, but only a fraction of the size of California, which is a very good thing in my opinion. Washington's 160,000 tons crushed in 2010 pales in comparison to California, where they crushed 654,522 tons of Chardonnay alone, but California produces a lot of wine, much of it bad, and some of it in boxes. When you look at the higher quality California regions, Sonoma and Napa, who crushed 189,897 and 138,379 tons, respectively, in 2010, then Washington is in good company for quality wine production.

The Washington Wine Commission hopes consumers will educate themselves about the high quality wine that that's being produced here in Washington - often close enough that you can more or less throw a rock and hit a vineyard or winery. The hope is that consumers in Washington are at the very least, shopping for, ordering and actively seeking out the wines that we make right here in Washington.

For those of you who may be - somehow - still in the dark about Washington wine, shame on you, but what are you waiting for? This month gives you the perfect opportunity to brush up on your familiarity with Washington wine. As a primer here are a few tidbits you can use to get yourself ready for Taste Washington on March 27th.

The AVAs
Washington has eleven federally recognized AVAs including one on the western side of the Cascades. The fruit coming from each of these AVAs varies and when wineries produce an AVA or vineyard designate, that wine gives you an opportunity to focus in on one of the characteristics and qualities that define these eleven regions. As a consumer and budding Washington wine connoisseur, take the time to sample wines from each AVA, it'll give you a sense of Washington's range when it comes to wine growing.

Urban Wine
Wineries and tasting rooms are popping up in Seattle and Spokane and they give consumers a great opportunity for easy access to the kinds of experiences those visiting wineries often come away with. Wineries like Domanico Cellars in Ballard and Laurelhurst Cellars in SoDo/Georgetown do all of their production on site. You don't need to leave the big city to meet the winemaker and see what they're doing.

Exploring Varietals
Washington has become known for Riesling, Cabernet, Merlot and Syrah and for good reason: we produces some of the best in the world. Increasingly, though, growers and wine makers are also stretching themselves and exploring a variety of varietals. For examples, check out Washington Tempranillo by Gifford Hirlinger, a Lemberger from Kiona, Gruner Veltliner and Pinot Noir by Syncline and Petit Sirah by Thurston Wolfe.

World Class Vineyards
Some of the best fruit in the world is growing right here in Washington and the growers and winemakers are doing a wonderful job of working together to really push the boundaries and make improvements to what they've done. Look for vineyard designate wines that will allow you to see what these sites can do. Vineyard designates are indicated on the wine label, and vineyards to look for include Boushey Vineyard, Champoux Vineyard, Ciel du Cheval, Conner Lee, Dubrul Vineyard and Klipsun Vineyard.


Taste Washington
The greatest tasting event on earth is quite simply Taste Washington. There is nothing else like it. The event spans three days beginning with the Restaurant Awards on Friday, the amazing and once in a lifetime seminars on Saturday and wraps up with the greatest tasting extravaganza of all time on Sunday at the Qwest Event Center. Over 200 wineries and 60 Seattle area restaurants are coming together to give you the opportunity taste the best Washington has to offer. There are a lot of options, and it’s easy to go too far. Instead, make a plan, pace yourself and figure out exactly what you hope to get out of the experience. “Plastered” should not be at the top of that list. I'll have more on Taste Washington for you soon, but if you're not excited about March now, I'm not sure you can be helped. For tickets click here.

20 Something by the Washington Wine Commission; a stroke of genius

You hear about it all the time - what will the wine industry do to court the millenials? I've seen some of their attempts at the local grocery store or wine shop. There are wines for girls who are girlie or wine for people who like labels with animals, or the often popular really cheap wine. Unfortunately, many of these attempts seem like they were conceived of by someone in a dark basement somewhere who's completely out of touch with what people want. "Put a pink label on it because young people like pink." "What you need here is a kangaroo. Young people love kangaroos, makes them think of petting zoos." "Young people don't really care about what wine tastes like, just as long as they can drink lots of it. Make it cheap."

While there may be some truth to those statements, they miss the mark. The Washington Wine Commission recently tried another tack to bring young people to the wonderful wine being made in Washington, and it was simply brilliant. In fact, they pretty much nailed it. What follows is either a formula for you to copy if want the youth of today to begin to think seriously about your wine, or an obituary for those ugly pink girlie, kangaroo-baring cheap wines. At least we can hope.

The first lesson of 20 Something is that the Washington Wine Commission is not making that square peg round hole mistake. If you want the younger generation to think about wine seriously, you bring it to them in a setting where they feel at home. The venue for 20 Something felt very much like a bar or a night club, and winemakers were making the rounds, rather than being stationed behind tables. This allowed them to approach the attendees as opposed to making it the other way around. If guests expressed interest in a wine, they were given a card with the name of the winery, the wine, and where they can find them online. Guests could collect the cards of wines they really liked without needing to remember all the details.

The old guard in wine is often left wondering why young people aren't coming to their chateau-y castle-y winery in ye olde countryside. That's simple: they're too busy texting. You expect them to put down their smartphones long enough to drive out to wine country, and get past the gated entrance to your chateau? Au contraire, mon frère. Young people are busy; or at least they think they are. 20 Something's event, held in Seattle's cosmopolitan Fremont neighborhood allowed them to make the scene without having to head out to wine country, and they could do it in very tight clothing with their texting machines in hand.

You cannot expect people to make wholesale changes and 20 Something offered the younger demographic the wine without (what can be) a stodgy or confusing tasting room or winery experience. Think of the night club atmosphere, the dark room and the lit up dance floor as training wheels. If these young folk start to think about wine as a beverage that they can associate with having a good time, then when they get to be my age and having a good time has them in bed by 10, they'll probably have a glass of wine with their sit down dinner in domestic bliss.

I spoke with Phil Cline of Naches Heights Vineyards at the event and he was having a great time. Phil told me that "consumers make decisions about what kinds of beverages they're going to drink, usually by the time they’re 26." While they may change varieties, brands, or styles, if they're a beer drinker, wine drinker, etc, they've come to this conclusion by then. 20 Something allows them to consider wine in an arena that is comfortable for them.

The Geek Lounge gave these young people a quick educational rundown on wine, offering attendees the opportunity to explore wines that may have been flawed by using sight, smells and tastes. Riedel stemware was on hand to demonstrate how different glasses can impact how you experience a wine. There were also opportunities to sample many examples of one varietal and wines that were chosen for some of the specific food pairings.

It wasn’t just wine, though. Some of Washington's best restaurants with a wine focus were on hand to provide small bites and allow guests to further explore how a wine might be changed by pairing it with food. Blog favorite Frank Magana of Picazo 717 as well as Seattle's Ponti Seafood and Brasserie Margaux joined other establishments provided imaginative and delicious small bites.

This event was a smashing success, and all the winemakers and wineries representatives I talked to really enjoyed the format. Seattle Wine Gal and Darek Mazone kept people entertained with music and a dance contest. But most importantly Washington wineries got the attention of the young whippersnappers that make up the millenial demographic, and while it was only one night, the focus and the good time that was had will certainly bring them back to some of the wines they had on this evening and Washington wine in general.

You, Millenial, Put Down that Cheap Hooch! Upcoming Event : 20Something the New Vintage

Young people have it going on. They're young, after all, and the world is their oyster. Sadly the wine they typically select to pair with said oyster is more appropriately paired with cheetos or maybe a chalupa from Taco Bell. We love young people here at The Oregon Wine Blog, you're our demographic after all. What young people love to do is drink booze. There are a number of reasons for this that I certainly don’t need to review for you. Sadly, when it comes to booze, it's not always too impressive what they choose. (That totally rhymed.)

As the youth of today continues to guzzle down Charles Shaw, Barefoot or swill in a box, folks who have their best interest in mind are trying to get in the way of this palate abuse. Similar to en loco parentis. Enter the Washington Wine Commission, and the millenial-focused 20 Something: The New Vintage, on November 20th. 20 Something is an attempt by the Wine Commission to make young people understand that there's nothing snobby about drinking good wine instead of plonk. The event will feature 75 Washington wineries and wines that range in price from $12 to $40.

Youngsters will be encouraged to taste wine, rather than "get faced." So while part of the education will be simply the exposure to some of Washington's fine and approachable wine, part of the education will be about tasting behavior. The event will make it clear that it's hip to sip, not guzzle, it's hip to taste some of Washington wine country's best culinary options (well chosen small bites to pair), and it's hip to spit. Yes, spit. You don't have to drink all of it. There will be hip music from KEXP's Darek Mazzone, and demonstrations, social media lounging and general hipness. Somehow I convinced them to let this 30-something in. I'll be there with the young people bringing you a full report.

Tickets are $50 and they're available here. Last year it sold out, so get on the ball.

Taste Washington: Part 1 Restaurant Awards

(Disclaimer: While all the other wine bloggers were releasing their Taste Washington pieces last week. I was on a romantic getaway with Gwynne to the Willamette Valley. I apologize for the delay, but not really.)

Friday March 26th kicked off the Restaurant Awards for the marathon of wine and culinary appreciation that is Taste Washington. I found my way to the Washington Athletic Club and managed to get past security for this event. The event is held annually as a way for the Washington Wine Commission and the wineries to show their appreciation for their supporters in the restaurant and service industry.

Restaurants apply for recognition and awards are given based on a variety of criteria, including hosting wine events featuring Washington wine, staff training, promotions and percentage of Washington wines on an establishment's wine list. Sommeliers were also recognized for their expertise, but also specifically for their support of Washington wine.

There were about 40 or 50 Washington wineries also in attendance pouring their wine and getting the crowd warmed up for the awards presentation. I saw this as an excellent opportunity to tick a few of the wineries off my Grand Tasting list. The Sunday event was going to include 225 wineries, and quite frankly there was no way to get around to all of them, from a time and physiological stand point.

I also got to see Chef Frank Magana and Trina Cortez from Picazo 7 Seventeen again. We chatted and talked about the various wines that were in the room. Frank and Trina had served several of these wines at Picazo and so they were able to recommend particular options for me.

I sampled the Cote Bonneville wines for the first time, and I was impressed with all of them, though the Chardonnay particularly stood out. The Waters Winery wines did not disappoint my high expectations. Their Forgotten Hills Syrah was a very earthy, gamey wine both on the nose and in the palate. I had heard that his wine typically elicits a love or hate response. As for me? I loved it.

There were various levels of awards, including the Grand Award, the Certificate of Recognition and the Award of Distinction. The Certificate of Recognition goes to several restaurants doing their part to promote Washington wines, but whom the Commission hoped would continue to find ways to integrate Washington wine into their program. The Award of Distinction is granted to restaurants for restaurants who have shown dedication and support to Washington wine. The Grand Award is the recognition for those restaurants that are considered industry leaders in support of Washington Wine. This award went to restaurants like the Barking Frog, SkyCity at the Needle, Sun Mountain Lodge, and my hands-down favorite, Picazo 7 Seventeen.

Sun Mountain Lodge in Winthrop, WA, received the Washington Wine Restaurant of the Year award, which included a custom-blown glass sculpture designed by Seattle-based glass artist Jesse Kelly.

The event was interesting and there were certainly some VIPs in the house. I would be interested to see what the Washington Wine Commission thinks about the idea of recognizing a restaurant that is working to bring younger wine drinkers to Washington Wine. There are some restaurants out there doing inventive and and creative things to bring young people to wine and food. I think that kind of effort should be recognized. If we had a The Oregon Wine Blog Restaurant Awards, we certainly would.

Some of the other awards given on this day:

Most Improved Wine Program of the Year – The Marc Restaurant, Marcus Whitman Hotel, Walla Walla, WA

Best Restaurant Event Featuring Washington Wines – Taste of Tulalip, Tulalip Bay Exceptional Dining, Tulalip, WA

Best Out-of-State Washington Wine Program – ENO, InterContinental Chicago, Chicago, IL

Doug Zellars of the Washington Athletic Club won the Walter Clore Honorarium award. Eric Zegzula from Anthony’s at Columbia Point in Richland was honored as Sommelier of the Year.

The Winemaker’s Choice award went to Ray’s Boathouse in Seattle, WA.

The Washington Restaurant Association award was presented to Pearl Bar & Dining in Bellevue, WA. The Seattle Business magazine award was presented to Canlis Restaurant in Seattle, WA

Upcoming Event: Taste Washington from The Washington Wine Comission

There are only about two weeks left until Taste Washington in Seattle on March 27th and 28th. An event of epic proportions, that includes Saturday Seminars the likes of which any experienced NW oenophile only dreams about. Sunday concludes with the tasting to end all tastings, the aptly named Grand Tasting. Taste Washington is one of the largest region specific wine events in the world, and it's coming to Seattle for the lucky 13th year.

The Washington Wine Commission sees Taste Washington as an opportunity not only to show the state's wares, but also to give it's serious wine audience some amazing opportunities to meet and speak with some of the state's growers and legendary vintners. This event is the culmination of that opportunity. If you are serious about wine in Washington, this is perhaps that time to smash the piggy bank and throw yourself headlong into a weekend of learning about what it is you've spent all that time collecting and drinking.

I counted about 216 wine and cider makers just in scrolling through the website. 216, which is a whole lotta wine. The Washington Wine Commission takes their events seriously from a production standpoint, but they're also serious about the education of their consumers. Yours truly will be covering the event for The Oregon Wine Blog, and I am thrilled at the opportunity.

While the public events kick of on Saturday with the seminars, there are also the Washington Wine Restaurant Awards on Friday the 26th. The Washington Wine industry recognizes it's industry supporters, with recognition going to Sommelier of the Year, Restaurant of the Year, Most Innovative Wine List and more.

Seminars on Saturday will include food and wine pairing with Seattle's own Tom Douglas, a lesson on one of Washington's most distinguished terroirs, Boushey Vineyards, and peek inside the legendary Quilceda Creek. These are the kinds of opportunities Northwest winos dream about. To hear Dick Boushey and some of his devoted vintners talk about the essence of Washington fruit could be a "pinch me" kind of occasion.

The Grand Tasting on Sunday is truly grand, with almost one third of the entire wine industry in the state pouring. What is also exciting is that some growers will be pouring wines using their fruit, which is a unique opportunity as a wino to really get to the root of the matter. The folks at Taste Washington have also brought together 75 different culinary options, which will include small bites to pair with your wine, as well as cooking and other demos.

But a point to stress is that the idea is to Taste Washington not, Get Hammered on Washington, and so the Washington Wine Commission is out to make spitting hip. They want to emphasize, tasting (it's not called Drink Washington). So for those of you going to the Grand Tasting remember that it's "Hip to Spit" and quite frankly, with 216 options on the day, it's the only way you're going to get out of there on your own two feet.

Tickets are still available and they're also looking for volunteers if you're interested in getting involved and getting a discount. I hope to see you there.