Posted: July 8, 2010 By MaryAnn Worobiec
Posted: July 2, 2010 By Harvey Steiman
Posted: June 25, 2010 By Augustus Weed
Posted: June 16, 2010 By Harris Meyer
Posted: June 15, 2010 By Harris Meyer
Posted: May 21, 2010 By Harvey Steiman
Posted: May 6, 2010 By Harvey Steiman
Leonetti's owners are branching out to cattle, an ideal adjunct to their Cabernets and Merlots. In advance of the commercial introduction of this beef, expected to start this fall, Chris sent some samples and a bottle of Leonetti Cabernet Sauvignon 2007 to try with them. I grilled some hamburgers for lunch and two kinds of steak for dinner—tenderloin and bavette. I seasoned them only with salt, with no marinating or sauce, the better to get the straight flavor of the beef itself.
Posted: May 3, 2010 By James Laube
Randy Dunn has been one of California's most vocal opponents of high-alcohol wines. Recently, we met to talk about the trend toward riper grapes and rising alcohol levels. He's in the camp that wines shouldn't exceed 14 percent alcohol.
We met last week, over a flight of six variations on his 2007 Washington state Cabernet, which Dunn is making under the Feather label. The wines Dunn poured ranged from 13.7 to 15.1 percent alcohol, with stops at 14, 14.3, 14.7 and 15 in between. To demonstrate a point, the original wine had been doctored to lower the alcohol levels, using reverse osmosis.
Posted: April 13, 2010 By Harris Meyer
Posted: April 9, 2010 By Harvey Steiman
Posted: April 1, 2010 By MaryAnn Worobiec
Posted: January 15, 2010 By Harvey Steiman
Posted: December 18, 2009 By Laurie Woolever
Posted: December 10, 2009 By MaryAnn Worobiec
Posted: December 8, 2009 By Laurie Woolever
Posted: December 2, 2009 By Harvey Steiman
Although vintage variations are not as wide in Washington as they can be elsewhere, vintners like 2007 because the wines have impressive structure that carry the flavors. Chris Camarda of Andrew Will offers tastes and comments.
Posted: November 20, 2009
Posted: October 8, 2009 By Harvey Steiman
The first time I met David Lake he showed me a freshly made Syrah, the first Syrah made in Washington. An innovator, he had a clear idea of who he was and what was possible, and he stuck to it.
Posted: October 7, 2009 By Tim Fish
Posted: August 18, 2009 By Harvey Steiman
Former Domaine Serene winemaker Tony Rynders is consulting on Swiftwater Cellars, a new winery on the 6,400-acre Suncadia Resort 80 miles east of Washington. This might be the only American winery, and certainly the only one in Washington, in a resort. It is is in Cle Elum, near Roslyn, in the Cascade Range nowhere near any grapevines. That hasn’t fazed dozens of wineries in the Seattle area. Some of Washington’s best wines are made there from grapes grown even farther away. Swiftwater's will be coming from owner Don Watts' Zephyr Ridge Vineyard in Washington's Horse Heaven Hills, plus sources in Walla Walla and Willamette Valley.
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