For me, food and wine is a true sensory experience. My husband & I love to cook for our friends and we are always testing out new recipes on them. With the addition of wine, food can take on a whole new dimension. I have immersed myself, as much as my day job allows, into wine. Specifically wine from the Pacific Northwest.

As a Washington State native, I grew up with the fresh seafood and produce native to the area. I look forward to local strawberries in the spring & sweet corn in late summer. As well as fresh caught Dungeness Crab out of Puget Sound and the flavorful beef produced by local farmers. The Northwest offers an abundance of wonderful ingredients to work with.

This site is dedicated to the Food & Wine of the Pacific Northwest. Please join me as I explore all it has to offer!

July 2nd, 2010

WBC 2010 Part 1 - Half the Fun is Getting There

The anticipation had starting building weeks before. I started June with a calendar chock full of both work and play, with the climax being the Wine Blogger’s Conference I would be attending the last weekend. Finally the time had arrived. Although I live within driving distance to Walla Walla, I still had a long day ahead of me. But you know it is a lot easier to get up at 5:00am when you are excited to go! I was accompanied by my husband and our best wino friends. The 4 of us loaded up the SUV and we were off.

Our first stop was a treat. I was invited to attend one of the stops on the WBCorBust bus at Cave B Winery. The Cave B Inn & Winery is in a word – Breathtaking. We had the opportunity to taste from some of the smaller wineries in WA, including Barrister Winery, Boudreaux Cellars, Syncline, Arbor Crest, Col Solare, Fielding Hills and Hard Row to Hoe. The standouts were:

Barrister Cabernet Franc is their signature wine and there is good reason for it. Layers of earth and dark fruits plus very nice complexity.

Cave B Saignee’ Rose of Cabernet Sauvignon has one of the best noses on a Rose that I have smelled ever. I stood there and sniffed this wine for a couple minutes before I even tasted it. It smelled like candy, good candy. I was pleasantly surprised that it wasn’t overly sweet. I had a good amount of acid which would make it an excellent food wine.

Hard Row to Hoe was pouring their yet to be released Pinot Noir. A full and earthy Pinot that was not too tannic. Winemaker, Judy Phelps, explained to me that it was made in a gravity fed process which prevents the juice from sitting on the skins as long; therefore making the wine less tannic.

Fielding Hills Cabernet Sauvignon has jammy fruits, incredibly full mouth-feel, balanced out with a long lingering finish. I first had this wine at Taste WA in March and I fell in love with it then.

From there we ventured into Walla Walla and had an incredible dinner at Saffron Mediterranean Kitchen. I highly recommend it for dinner. Todd had one of the biggest pork chops I have ever seen in my life! Make sure you make reservations; they are a small place and are very busy. For good reason!

Filed under Wine, Events

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