Washington wines are in the news again.
Harvey Steinman, writing in the Dec. 15 issue of Wine Spectator, has nothing but good things to say about the state of our state’s wines.
“They all share Washington’s signature attributes of pure fruit flavors that balance with moderate alcohol, acidity and tannins,” Steinman writes. “Some rise into another realm, coaxing layers of complexity that make for compelling sips, often at very reasonable prices.”
Most of Steinman’s attention stayed with Washington’s reds, but, he allows, “Washington makes white wines worth paying attention to,” and they “cost less than comparable-quality reds, and availability is better.”
The beat of recognition goes on, with four Washington wines appearing the “Wine Enthusiast” top-100 wines of 2011.
Meanwhile, the San Francisco Chronicle named nine Washington wines in its top-100 list for 2011.
Taste Washington now two days
The Washington State Wine Commission and the Seattle Convention and Visitors Bureau have announced the formation of a new partnership to produce Taste Washington, the country’s biggest single-region wine-and-food event held each year in Seattle.
The formerly one-day event will expand to two days: March 31 and April 1 at CenturyLink Field Event Center, 800 Occidental Ave S.
$14.99 Value of the Month
Jason Marvin, manager of Pike & Western Wine Shop in the Pike Place Market, says Domaine du Salvard’s Pinot Noir from the Loire Valley “is a steal. It’s absolutely stunning.”
Marvin notes the alcohol content is 12 percent, while the trend in wines is nosing into the 14-percent region, which creates a different drinking experience.
At 12 percent, Marvin says, “Your body feels better.”
Plus, the Pinot pairs well with foods, he notes — especially roasted duck and grilled salmon or pork.
Marvin likens the wine to having a wet-rock, dusty component, “like the smell of pavement after rain.”
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