{"id":671,"date":"2016-04-10T18:39:57","date_gmt":"2016-04-10T18:39:57","guid":{"rendered":"http:\/\/theyummybull.com\/?p=671"},"modified":"2021-12-15T00:40:08","modified_gmt":"2021-12-15T00:40:08","slug":"taste-washington","status":"publish","type":"post","link":"https:\/\/theyummybull.com\/en\/2016\/04\/10\/taste-washington\/","title":{"rendered":"Tasting Washington\u2026 and beyond"},"content":{"rendered":"

Elena Fernandez <\/em><\/p>\n

And here we are! Facing again a big food and wine event! The difference is that Taste Washington<\/a> is not big is totally massive! So massive that is the biggest of his kind in the US. 225 wineries, 65 restaurants. 700 wines, 5,000 glasses, 200,000 wine pours. And these are only the estimated facts of the Grand Tasting weekend. Much more happened last week because this event who began humble but steady 19 years ago reinvents itself every year.<\/p>\n

2016 edition novelties were 2 fun evening parties: Red & White Party <\/em>and The New Vintage <\/em>and 3 lunch excursions really rooted in the sustainable farm to table movement that is shaking the State and pretty much the way we are beginning to approach food in the whole country.<\/p>\n

\"Fila<\/a><\/p>\n

Schedule issues only allowed me to attend Saturday\u00b4s Grand Tasting for the first time ever. This means a fresh new approach but some amateur mistakes driven by me and my impossible goal to envision the real size of the event. Because who is able to taste 700 wines without ending emotionally, intellectually and physically intoxicated? It\u00b4s simply impossible to do it although a fun winemaker from Walla Walla told me: \u201cSome people try\u2026 and fail\u201d giving me a metaphorical wink. \u201cI prefer focusing on trying all the food\u201d.<\/p>\n

So you should have checked the impressive list in advance but you didn\u00b4t and you don\u00b4t have so much time now. And every booth is a magnet calling your attention\u2026 And then, between bite and bite You see Pomum Cellars<\/a>! No problem in admitting that I find pretty awesome the idea of making Washington wines with Spanish varietals. I visited the winery last year and the wines didn\u2019t disappoint me at all so first wine tasting of the day.<\/p>\n

\"Javier<\/a>I was lucky enough to meet the owner and winemaker, Javier Alfonso, who came to WA to get his degree in Engineering and never went back. But he hasn\u00b4t forgotten his love for Ribera del Duero one of my favorite wine areas in Spain where the climate and terrain is pretty similar to Eastern Washington with cold winters, dry summers and a huge difference in temperature from day to night which gives this bold balance between sugar and acidity to the wine. Really good red wines at this winery particularly the Tempranillo, made with our unofficial official grapes.  And don\u00b4t forget Idilico Albari\u00f1o to pair with oysters and crab.<\/p>\n

April Redout from the relatively new Walter Clore Wine & Culinary Center<\/a> in Prosser was so nice to give another clue about some new interesting things happening. She invited me to visit this center in Prosser (bucket list) and pointed me towards Intrinsic Wine Co<\/a>. a new adventure from Saint Michelle wine group leaded by Juan Mu\u00f1oz-Oca his head winemaker.<\/p>\n

Not easy to talk with this expert, one of the real celebrities of the day but he was so nice to take a few minutes to explain why this wine is so different: \u201cthe grapes remain on the skins for 9 months and 10% of the wine is fermented in a concrete tank\u201d.<\/p>\n

It\u00b4s to interesting and innovative that in a back to the farmland era as previously cited Mu\u00f1oz-Oca has taken a complete different direction creating an urban modern wine. Even the amazing bottle design \u201cFun, it looks like a flamenco dancer\u201d I thought, it was created from graffiti art. Another really interesting wine really rich, I usually find Cabernet a bit plain and soft, for my list perfect to impress guests and hosts.<\/p>\n

\"Intrinsic\"<\/a><\/p>\n

 <\/p>\n

Really fun the marketing campaign of Red Mountain AVA alliance<\/a> with pins reading \u201cAsk me why Red Mountain is so special\u201d and other pins with the answers scattered through the association wineries. Sometimes you don\u00b4t need a lot of budget to make an impact.<\/p>\n

\"DSC_0085\"<\/a>Because when you are competing with other 224 wineries you have to use to imagination to stand out. Charles & Charles winery<\/a> only needed to be the only ones\u2026 as far as I know to serve ros\u00e9 wine. It\u00b4s fun this trendy trend of you not being a wine connoisseur because<\/em> you drink ros\u00e9. I love ros\u00e9 because it reminds me two things: summer and paella. You can find an occasion for every kind of wine. Other interesting classics with no failure rate\u2026 Betz Winery<\/a>, Gorman Winery<\/a> and again Alexandria Nicole<\/a> Jet Black Syrah 2014. (link Seattle wine and food experience).
\n\"Kalaloch<\/a>Let\u00b4s talk about food now. Nope I didn\u00b4t hit the 65 restaurants either but I tried to be pretty eclectic as I had to give my cork-vote to my favorite one. It looks like I missed the favorite, the Swiftwater<\/a> Kobe short rib\u2026 Maybe because I am more into the seafood\/fish world. Anyway I always will have room for torchon and foie, really good. Good to know there is a reliable French style place so close to home in Kirkland Le Grand Bistro Americain<\/a>. <\/em>The nice people from another Capitol Hill classic, Gnocchi Bar<\/a>, showed me how to cook them to perfection.<\/p>\n

And even better to know that there are some guys curing ham Spaniard style in Leavenworth. Yes, they call themselves Cured<\/a>. <\/em>Leavenworth is the perfect place for that, cold and drier in winter. I bet they wouldn\u00b4t be so successful in the Puget Sound area. Really good products, a touch salty for my palate, but they point an extra good reason to visit the Bavarian village soon.<\/p>\n

\"ostras\"<\/a>Of course I had to follow the legendary line to get some Aqua oysters. Simply amazing. In fact, I was about to give them my vote, nothing is more perfect than oysters with squeezed lemon to me. But I wanted to reward some creativity too so I finally picked Kalaloch lodge<\/a>\u00b4s chef, Ashley Miller, salmon mousse. OK, salmon mousse is not so innovative but the truth is that I love simple beautiful, classic flavors, not 12 ingredients packed in a bite.<\/p>\n

Fun because I had the opportunity to taste his food again 2 days ago during my first epic loop around the Olympic Peninsula. Superb ingredients treated with simplicity and respect, just the way I love it. And with this also epic sunset as background. Lucky me.<\/p>\n

\"DSC_0239\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Elena Fernandez  And here we are! Facing again a big food and wine event! The difference is that Taste Washington is not big is totally massive! So massive that is the biggest of his kind in the US. 225 wineries, 65 restaurants. 700 wines, 5,000 glasses, 200,000 wine pours. And these are only the estimated […]<\/p>\n","protected":false},"author":5,"featured_media":681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[391,300,306,295,664],"tags":[420,421,271,422,423,424,425,426,262,427,428,429,430,294],"class_list":["post-671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events-en","category-festivals-en","category-the-yummy-chronicles-en","category-wines-en","category-z-en","tag-aqua-by-el-gaucho-en","tag-columbia-crest-en","tag-food-en","tag-intrinsic-en","tag-javier-alfonso-en","tag-juan-munoz-oca-en","tag-kalaloch-lodge-en","tag-le-grand-bistro-americain-en","tag-oysters-en","tag-pomum-cellars-en","tag-red-mountain-en","tag-taste-washington-en","tag-washington-wine-en","tag-wine-en"],"yoast_head":"\nTasting Washington\u2026 and beyond - The Yummy Bull<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theyummybull.com\/en\/2016\/04\/10\/taste-washington\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tasting Washington\u2026 and beyond - The Yummy Bull\" \/>\n<meta property=\"og:description\" content=\"Elena Fernandez  And here we are! 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