Cooking with friends, school is in session...

Today I have a few friends joining me in the kitchen who want to learn a little about creating a multi-course dining experience.  Our focus is on creating small bites with a medium entrée and decadent dessert.  This should be interesting as I am in my law school friend’s apartment kitchen in the Pacific Northwest; space is at a premium for one and we will be three.  The goal is for everyone to make an appetizer and we will all work together on the entrée.

My menu plan was to start out with three light bites, but with bold flavors that prepare us for a powerful main course.  We started the meal with a beautiful cucumber canapé.  English cucumber sliced on the bias with a lobster salad placed delicately on top.  Next came another canapé, but this time on little pieces of toast we cut from the bread we made (using our basic bread base) topped with Brie, honey and a berry reduction.  Our final light bite was also a canapé, this time using mozzarella, eggplant and a balsamic reduction.  All three were amazing!

The one ingredient I couldn’t find on short notice was honey with real honey comb, so if anyone out there has a friend with bee hives let me know.  I like the texture and the presentation of the honey comb on top of the Brie. I also think a homemade cracker would pair nicely if you don’t want to use toast.

Now for the main course, the idea here is to create a steak and lobster dinner that is presented in a more modern style.  The basic flavors and cooking methods for all of the items was the same, this dish is all about the presentation and I think they did a great job.   The plate is dressed with an incredible port wine reduction, followed by mashed potatoes upon which the steak medallions are placed and finished with a two portions of diced lobster.

We concluded with meal with my rich, dense, and moist brownie prepared in four inch rounds.  Peanuts and cashews were added for a nice flavor and texture addition.  And you can’t have a brownie without vanilla ice cream.

Lobster Canapé:  English cucumber partially peeled and sliced on the bias, lobster, jalapeño, mango, red onion with a cilantro garnish. (Left)

Brie Canapé: Toast round, Brie cheese, honey (or honey comb), berry reduction and garnished with mint chiffonade. (Right)

Eggplant Canapé: Toast round, mozzarella cheese, broiled eggplant, tomatoes, finished with balsamic reduction and parsley garnish. (Left)

Steak and Lobster: Butter poached lobster; filet mignon medallions over mash potatoes finished with a port wine reduction sauce.  I would plan on one medallion per plate rather than the two shown. (Right)




Dessert: The cashew and peanut brownie was prepared using four inch spring pans to create an individual dessert portion and uniformity in the presentation. This is a dense moist dark chocolate creation that can also be prepared in a traditional baking pan.  Served with vanilla ice cream and is it okay to garnish it with a little mint, but I prefer some chopped nuts.

Beverages: The appetizer courses needed a wine that would hold up to the cheeses, pair well with the earthiness of the eggplant, and not over-power the lobster.  The choice was a bright lees aged New Zealand Chardonnay from Stone Bridge.  David Hart and his wife are producing a bright but complex Chardonnay that is barrel aged on the lees (that's the yeast) creating a wonderful full -bodied white wine; perfect for our unique progression of appetizers.  This wine could have been carried over to our main-course, but I had a special wine already in mind.  After reviewing Arbor Crest's Dionysus Meritage earlier this week and in celebration my recent publication, it was only appropriate to share this Washington treasure.  For dessert we went with a Heitz Cellar Ink Grade Port; a perfect ending to a good meal with great company.

Wine Suggestions -
Appetizers: Any medium to full-bodied white that is fermented dry (meaning there is no residual sugar left) would pair well.  A Viognier, Pinot Gris/Grigio, or Meritage would be nice.  A Sauvignon Blanc or other high acid and minerally wines may taste bitter when paired with these items.  If you want to go red, pick a medium bodied wine that is on the lighter side of 12.5% alcohol, but still fermented dry.  No heavy tannins, overly oak, or bold wines should be selected; think for fruit forward light and jammy. A Gamy, or a youthful Malbec could work.
Entrée: Pairing to the steak with lobster is really dictated by the port reduction sauce, which also contains Red wine (Cabernet Sauvignon based).  The rule is to follow the sauce, then the main protein, so in this case the ideal wine would be a Cabernet Sauvignon based wine - our selection was the Meritage.  Other reds that would pair well would be a Carmenère from Chile.  Traditional reds such as Merlot, Syrah, or a Tempranillo would also complement the meal nicely.
Dessert: The rich chocolate comes to life with a Port, as we did tonight, but also other traditional dessert style wines can be enjoyed. Sauternes' wines of Bordeaux France would be a treat; Ice Wine/Eiswein, Late harvest Riesling or Gewürztraminer would also pair well.

For my complete recipes click on the links below:
Lobster Canapé            Brie Canapé             Eggplant Canapé        Filet Mignon
Mashed Potatoes          Wine Reduction Sauce

A fitting offering to it's Greek God namesake ...

Arbor Crest Wine Cellars: 2009 Dionysus Meritage Red Wine    
Columbia Valley          70% Cabernet Sauvignon        13.8% Alcohol

I discovered this beautifully blended wine while doing a little research for my article on Meritage wines in Washington.  Arbor Crest was started in 1982. The winery is rich in family history and a continued passion for creating hand-crafted wines.  Kristina Mielke-van Löben Sels, the winemake and daughter of of the founders, and her husband John bring to the winery their experience in California.  Kristina was the associate winemaker at Ferrari-Carano of Sonoma.

Named for the Greek God of Wine, Dionysus, the 2009 Meritage is a blend of Cabernet Sauvignon (70%), Merlot (15%), Cabernet Franc (10%), Malbec (4%) and Petit Verdot (1%).  The grapes are from Washington State's Columbia Valley and includes fruit harvested from the Dioynsus Block 16A which is one of the oldest vineyards in the state, as well, there is fruit from the Wahluke Slope Vineyards.  While 2009 summer was hot and dry, the cool fall provided for small balanced fruit and overall excellent growing conditions in the region.

Evaluation:
Sight - the wine is visually clear with a bright reflection, it has garnet core bleeding out to ruby red and finishing with a youthful rim indicative of the wines age.  Defined legs let you know this is a moderately viscous wine, reflective of the alcohol labeling of 13.8%, and letting us know that we should expect a full-bodied wine.
Smell - on the nose the wine is clean, fault free, and initially a little delicate, or as some may say tight.  As the wine begins to open, the predominance of Cabernet Sauvignon is evident, and the nose becomes more moderate.  Cedar gives way to dark fruit and a hint of spice indicative of some time on French Oak.  A touch of tobacco and dark brown sugar round out the experience.
Taste & Touch - the wine is full-bodied in the mouth.  The cedar gives way to cooked black-cherry and plum following the dark fruit on the nose.  The oak's spice comes through as nutmeg seemingly to soften the youthful tannins.  The wine is still a bit young, but the signs are all there that it will continue to develop over the next few years; just when you think the wine is done, the flavors try to come back and fill your mid-palate for a long finish.

Conclusions:
A beautiful example of what "Meritage" wine is all about, handcrafted wines reflective of Bordeaux yet standing on their own merit.  The initial thought is to pair the wine with meat, as I did with a filet mignon, and certainly a rich wine sauce of the same base. It can also be paired with wild game, such as elk and bison.  Paired with roasted duck would make for an elegant evening.  The wine is coming into its own and you can enjoy it now, but if you can lay it down for a few more years your diligence will be rewarded.  As for me, I always like to buy one for now and a few to cellar.  Optimally I think the wine will show its best  2016-2020.
Price: $35-$50 (retail)  $75-$100 (restaurant)

Our Moroccan feast....

A certain someone has been promising me that she would get me my very own tagine from Morocco.  In school, culinary school, I loved the historical aspect of the tagine in Moroccan cuisine.  For those who are wondering what I'm talking about, a tagine is conical shaped ceramic pot that is used for cooking in North Africa, including Morocco.  In the past people would prepare the ingredients in their tagine and leave it with the "tagine man" on the edge of town as they headed out to tend their herds.  The tagine man would create a pit for cooking vessel and add hot coals.  At the end of the day people would collect their tagine and their meal was ready to eat.  You could say it was their crock pot of the day.

Well needless to say I don't have my authentic tagine and therefore must improvise.  I use a large stock pot with a vegetable steamer insert.  The design of the tagine is to allow for moist cooking with the minimal use of water, which is a precious commodity in the desert region.  I cook the vegetables and chicken in a stock based liquid in the bottom of the pot and then steam the couscous above, which is held in cheese cloth, in the insert.  Everything cooks perfectly.

Just a little bit of additional information on couscous.  I have made my own just to do it, but don’t feel it breaks any rules to just buy it.  Couscous is pasta made essentially from the same dough you would make noodles or ravioli with.  Instead of rolling the dough out and cutting it, the dough is passed through a fine mesh strainer or tami.

So our Moroccan feast started with a pastilla (pronounced 'bastiy-ya') appetizer.  This is a phyllo dough pastry with chicken and almond filling.  The main course consisted of two types of couscous - one with lamb and one with chicken.  One vegetable dish combined yellow squash and zucchini, the other eggplant and tomatoes.  The garnish was cilantro and parsley, both very common to the cuisine of the region.  Mint is also very popular and could be used instead of these two.  To accompany the entrée we made fresh flat or sometimes called skillet bread; it’s a bread that doesn't really rise, so put your fears aside and go for it.

Pastilla:  Phyllo wrapped filling of chicken, almonds and herbs; finished with a light dusting of confectioners sugar.  One is usually enough, but everyone likes to go back for seconds, so I plan on two for everyone. (Left)

Couscous Morocco:  Lamb rubbed with cumin, turmeric, salt and pepper; Chicken rubbed with cumin, coriander, cinnamon, salt and pepper. 

Modern Zaalouk: Roasted eggplant seasoned with salt and cinnamon, combined with fresh tomatoes, garlic, and garnished with parsley.

Squash: Diced and seared yellow squash and zucchini, seasoned with salt and finished with parsley. (Right)

Dessert: We ended the meal with my version of M'Hanncha or snake cake.  No there are no snakes, insects, or other delicious creatures in the dessert.  This is a unique phyllo and almond dessert that presents beautifully to your dining companions.  Rather than make one large M'Hanncha, I prefer to make individual ones about 4" in diameter; really enough for two people to share by why when you can have your own.

Beverages:  The connection with this weeks wine evaluation may becoming clear now.  I wanted a nice rosé wine that mirrored the style of wines being produced in Morocco. The Bonny Doon Vineyard Grenache based Vin Gris de Cigare paired very nicely with the rich pastilla appetizer and would have carried nicely through the couscous course.  We moved from the Vin Gris to a interesting wine from Patit Creek Cellars located in Walla Walla, Washington.  Their Trinité, a Syrah and Grenache predominant blend was a nice surprise and merits its own complete evaluation in the near future.  The light earthiness paired well with the lamb and vegetables, as well, holding up to the power of the hearty seasonings.

Wine Suggestions -

Appetizer/Entrée:  The rich buttery flavor of the appetizer combined with the earthy filling makes for a unique challenge in pairing; however, when you follow the rules it opens ups several options.  I've also combined the pairing, as all of these suggestions could carry over from the appetizer to the  entrée.  Remember if you start with a red don't go back to a white - other than mix and match as you please.  A Loire Valley Chenin Blanc, any dry Sauvignon Blanc, or even a Sémillon.  On the red side, the Petit Creek Trinité, other Grenache based wines, Mourvedre, or even a more fruit forward Syrah.  Stay away from big barnyard/earthy reds as they will weight down the lighter aspects of the meal.  Also stay away from Cabernet Sauvignon, Merlot, or blends for this meal.  Use this as a chance to explore some wines that may be out of your comfort range.

Dessert: This is a buttery, sweet, nutty delight that needs a just a creative wine to match.  You could go with a Port on this one or even a sparkling wine; just go with at least a Sec (medium sweet) and feel free to pair even a Doux (very sweet) sparkling wine.  For me this meal was about history, the origins of modern cuisine, so I needed something that celebrated that history.  My choice was a Tokaji from Hungary.  Other choices include a later harvest Riesling or Ice Wine/Eiswein.

For my complete recipes click on the links below:

Pastilla         Moroccan Couscous         Modern Zaalouk        Flat Bread         M'Hanncha

Not my parent's rosé...

Bonny Doon Vineyard: 2010 Vin Gris De Cigare
71% Grenache   16% Roussane  11% Grenache blanc   2% Mourvèdre      12.8% alcohol

I was looking for something different and certainly found it in this beautiful dry rosé from Bonny Doon.  In my search for a wine to pair with this weekends Moroccan feast, I wanted something light enough to go with the couscous, yet still hold its own against my pastilla appetizer.  I wanted a rosé in the style of the wines actually being produced in Morocco. Yes, they make some splendid wines; however, they are not something that can easily be found here (or there or anywhere).


So, I looked to the varietals that were being used in Morocco and thought about the influence in cuisine and culture that the regions shares with Spain and the Grenache grape.  What I didn't want was a classic 1970's Spanish  rosé; ah yes, the memories of Sunday dinner with the bottle of Lancers.  The result was Bonny Doon's Vin Gris.

Located in Santa Cruz, California, Bonny Doon has been producing wine since the late 70's under the guidance of wine maker Randall Graham.  The vineyard site is off the beaten path, South of San Francisco and hidden in the coastal mountains.  The region is known more for great surf breaks than the hot spot of grapes, but don't let that fool you.  The unique climate and soil composition - terroir - makes for some exciting and interesting wines.

Evaluation:
Sight - the wine is visually clear with a bright reflection and an almost amber core giving way to a youthful peach rim.  The legs are moderate as the viscosity is more than most white wines, letting you know it is every bit of 12.8% alcohol.
Smell - on the nose the wine is clean, free of any faults.  As the wine warms a bouquet of apple blossoms and fresh fruit fills your senses.  This is about crisp fresh strawberry and cherry, but step back, pause, breath in again and you might just find that hint of mint in the background (the reason I wanted to pair it with Moroccan food).
Taste & Touch - the wine is light to medium bodied, making me think the viscosity is saying more about a little bit more alcohol, but pleasantly so.  The fresh berries on the nose give way to more citrus flavors and some nice minerality.  Initially the wine seemed a little light on the acid, or as we say "flabby" for the minerality (that wet stone flavor we like so much); however, when paired with the food, it complimented nicely and balanced out.  Fermented dry, there is no hint of residual sugar.

Conclusions:
This is a fun well balanced wine that should make us all want to rediscover the world of rosé wines.  The balance of Grenache with Roussane creates a food worthy wine.  Many will enjoy it by itself as an apéritif, but it is a wine to be enjoyed with food.  Whether a light appetizer, summer salad, or main course, you won't be disappointed.  The wine is at its peak performance, so the time to drink is now through the end of the year.
Price: $11-$15 (retail) $18-28 (restaurant)

Other notes of interest:
Wine Advocate - 90 points

Lobster ravioli, because why not....

This rich elegant meal is best if everything is made fresh, from the focaccia bread to the ravioli.  Don't let bread and pasta making intimidate you.  A little planning and the meal will come together quite nicely.  The end result of your patience and planning is an incredible meal that will never fail to please that special someone or a table full of hungry guests.

You will need enough time to bring the bread dough together and to allow it to rise three times before you shape it.  Once the dough forms, place it in a lightly oiled bowl and cover for 30 minutes, after that punch it down and fold twice, then let it rise again for 30 minutes, repeat this process one more time.  Then shape it and let it rest again for 30-45 minutes.  While the dough doesn't need constant attention, you will need to allow for almost 3 hours, including baking; you will be rewarded with the perfect focaccia.  As a side note, the recipe I provided is a basic lean dough and can be used to make other types of bread as well.

While the bread is rising you can go ahead and prepare your pasta dough, knead it about five minutes, wrap it up in some plastic and place it in the refrigerator.  When you are ready to roll-out the pasta and cut the ravioli's you can knead it through the pasta roller or by hand.

The meal started with the beautiful focaccia bread, complemented with some fresh pesto, that's basil, toasted pine nuts, and olive oil blended together, and a topping mix of tomato, garlic and basil.  The flavors of both worked very nicely with the rosemary focaccia.  The bread provided for a little light bite before and a was served with the main course; our lobster ravioli finished in a cream sauce and garnished with diced tomatoes, asparagus tips, and some fresh basil.  We concluded the night with a rustic berry cobbler with a Dutch style crumb topping.

Focaccia starter:  Rosemary and Olive Oil Facaccia bread; Pesto, and Tomato-Basil. (Left)

Lobster Ravioli: Fresh pasta ravioli filled with lobster and finished with a cream sauce. The garnishes are diced tomatoes, asparagus tips, basil and pieces of lobster. (Right)*

*Note: For a less rustic sauce strain it and add more cream.

Rustic Berry Cobbler: A free-formed pastry filled with  blueberries, blackberries, and raspberries, and a "Dutch" style crumb topping.  It was served with vanilla ice cream and drizzled with a raspberry coulis. (Left)

Beverages:  The wine that was selected for tonight was paired with both the appetizer and the entrée.  The reason I did this was because we carried over the rosemary focaccia, so we needed a wine that would also carry over nicely.  The answer was the 2009 INOX Chardonnay from Chehelam Winery in Oregon.  The crisp acid and soft fruit, with hints of flowers paired beautifully with the rosemary focaccia and sides.  The balance of the wine held its own against the rich cream sauce while helping to highlight the lobster.  The meal was concluded with a 2009 Dry Riesling from Bell Mountain Vineyards in the Texas Hill Country.  This dry, or trocken, style wine maintains the balance of fruit flavors without the sweetness of residual sugar, allowing the berries in the dessert shine.

Wine Suggestions -

Appetizer: If served alone or at a party, the focaccia and sides can be paired with most red, white, or sparkling wines.  If you serve it as we did here, think about the main course and remember the rule to not follow a red wine with a white.  Stay away for full-bodied reds, otherwise have fun. 

Lobster Ravioli: Think rich, cream, yet delicate.  You don't want a wine that will over-power the lobster. I would stay away from all but the lightest and most fruit forward of reds.  A better pairing would include any Chardonnay, Pinot Gris, Sémillon, Sauvignon Blanc, or even Chablis.  No sweet or late harvest wines.  Sparkling wine would be very nice. Use the same style and varietal of wine in the sauce to marry the flavors.

Dessert: Berries work nicely with a late harvest white, a good German white (Riesling or Gewurztraminer), but stay away from a Port or Madeira as the brightness of the berries will get lost with these two. Sparkling wine always works with berries and will hold-up to the butterfat in the ice cream.

For my complete recipes click on the links below: 

Focaccia          Pesto            Tomato-Basil             Lobster Ravioli           Rustic Cobbler

Rich, balanced and creamy on the tongue...

Seven Hills Winery: 2009 Cabernet Sauvignon    
Columbia Valley          Cabernet Sauvignon       14.4% Alcohol

This is a wonderful Washington red wine to enjoy by itself or with a meal.  Seven Hills Winery is located in Eastern Washington's Walla Walla Valley.  The winery was founded in 1988 and is a mid-size producer.  The grapes for this wine come from Washington State's regions of Wahluke, Yakima, and Walla Walla.  This Cabernet Sauvignon (80%) wine is blended with Carmenere (9%) and Merlot (5%) for a more rounded final product.  The rest of the blend is complemented with 4% Cabernet Franc and 2% Petit Verdot.  Production for this vintage was limited to 1,315 cases.

Evaluation:
Sight - the wine is visually clear with a bright reflection, it has dark ruby red (towards purple) core fading to a youthful but broadening rim showing some appreciated age.  The strong defined legs are consistent with the 14%+ alcohol content.
Smell - on the nose the wine was clean and the predominance of Cabernet Sauvignon was evident.  It was initially a little tight or closed, but as it relaxed hints of herbs surfaced followed by beautiful notes of red fruit, cassis, vanilla, and oak to excite your senses.
Taste & Touch - the wine is medium-bodied on the palate and delivers the bright fruit from the nose, softening to more cooked fruit flavors rather than jammy characteristics.  The acid was nice (I would have preferred to have a dash more) and the tannins not to harsh, with a hint of spice.  The result was a nicely filled mid-palate and longer finish than expected, filled with dark fruit flavors.  Fermented dry, there is no residual sugar to get in the way.

Conclusions:
Don't let the medium-bodied palate of this wine keep you from enjoying it with heavier or rich meals.  This wine will hold its own and pair well with steaks and game.  It's softness and medium-body offers a little more versatility for pairing with appetizers and some roasted poultry.  Certainly it is ready to drink now, but you can hold it through to 2014.  I think now through 2012 will see the best characteristic presented in the wine.
Price: $24-$30 (retail)  $46-$68 (restaurant)

Other notes of interest:
Wine Spectator - 89 points

Not your average chicken dinner…

I like roasting an entire bird with the skin on, locking in the juices and basting the bird in flavor. Tonight, since there will be only two dining, I chose the smaller Game Hen over a standard chicken.  Sometimes called Poussin, Cornish Hen, or Rock Cornish these little birds are perfect for roasting.  While the name may lead you to think this is a wild game bird, it is actually a domesticated type of chicken.  I prefer an organic bird which is readily available from most big box markets.

Keep your preparation of the bird simple.  I rinse the whole bird, don’t forget the inside, dry it with a paper towel, and season.  Salt and pepper the inside and add some aromatics, I like thyme or sage, then rub the outside with a little olive oil and apply salt only.  Remember your food safety rules when working with poultry – keep the bird, your hands, cutting board, and tools away from everything else.  I measure out my salt into a little container, the pepper in another, and my aromatics in a third.  This way I am not touching anything with my chicken hands.  Any of the unused seasonings gets tossed.

So now that we are safe, let’s talk about the rest of the meal.  A nice spring spinach salad with toasted pine nuts and some feta started the meal.  The roasted and carved bird rested on a blend of rice and was finished with a pan gravy made from the drippings.  Our vegetables were roasted root vegetables and asparagus.

Spring Spinach Salad: Baby spinach, red onions, mushrooms, toasted pines nuts and feta cheese.  The dressing is a red wine balsamic vinaigrette. (Left)

Roasted Game Hen: Roasted and carved game hen finished with a pan gravy over a bed of mixed grain and wild rice. Served with roasted roots vegetables, carrots and parsnips, and asparagus. (Right)








Dessert: In my attempts to cook with seasonal crops, and because the strawberries were calling to me, the meal was finished with a Strawberry Pot de Crème (a custard).  A fun twist to this dessert that has been gaining popularity is to serve it with “Pop Rocks”.  Keep in mind age appropriateness for this magical candy.

Beverages:  The evening started with a 2008 Viognier from Becker Vineyard's in the Texas Hill Country, which carried us through the salad course.  We switched to a 2009 Conterno Fantino Barbera d'Alba Vignota (that is a Barbera grape based wine from the Piedmont region of Italy from the town of Alba).  The light fruit forward red balanced nicely with the roasted flavors of the chicken and vegetables, and complimented the earthiness of the rice.  We kept the Viognier chilled and finished off the bottle as a great pairing to the pot de crème.

Wine Suggestions - 
Spinach Salad: the wine needs to be light and acidic enough to hold up to the vinaigrette.  I think Viognier complements the composed elements of the salad nicely, but a Chardonnay (no oak and no malo-latic conversion), or a Sauvignon Blanc would pair nicely.
Roasted Game Hen: the potential problem here is balancing the roasted bird with the soft gravy and the earthy rice.  A big full-bodied red, such as a Cabernet Sauvignon or Merlot, would over power the bird. A Barbera is well suited for the complexities of the dish, but I would also recommend a Gamay (Beaujolais) which you could carry over to dessert.  A Central Coast California Pinot Noir that is more fruit forward would also pair well balancing the needs of the bird and the rice.
Dessert: the creamy custard and fresh strawberries will pair well with either the Viognier or the Gamay.  The rose water nose of a Gewurztraminer would be a perfect complement to the rose water in the pot de crème. Stay away from a Port wine, the flavors would overpower the light custard.

Non-alcoholic beverage choices include a nice cranberry and sparkling water cocktail or  iced tea.

For my complete recipes click on the links below:
Spinach Salad           Roasted Game Hen       Roasted Root Vegetables    
Mixed Grain and Wild Rice          Asparagus          Strawberry Pot de Crème

Crsip, light and perfect with a cupcake...

Whitestone Winery:  2010 Not Whitestone   100% Pinot Gris  12.6% alcohol

Spring is here and summer is just around the corner.  As much as I like reds, there is nothing better than a cool crisp white wine on a warm summer evening; sitting on the back porch, the sun just heading towards the horizon and dinner a couple of hours away.  For me, this is the perfect setting for a nice Pinot Gris.

This week brought an unexpected surprise as I worked to pair wines with cupcakes.  The challenge presented me with Whitestone Winery's Pinot Gris made from grapes sourced in Washington's Columbia Valley.  This vibrant wine is fruit forward on the nose and I immediately thought of late spring and the peach harvest in the Texas Hill Country, giving birth to a beautiful peach cupcake with an Italian merigue buttercream frosting.

Whitestone is a small producer based in Spokane (Eastern Washington) with their own vineyard north of the city near Lake Roosevelt, producing roughly 2500 cases annually.  The Pinot Gris however, is produced from sourced grapes south of Spokane in the Columbia Valley.  This is the only wine produced by Whitestone that is not made from grapes grown in their own vineyards.  The Columbia Valley fruit produces a resulting wine that is lighter than most Italian Pinot Grigio, resulting in a crisp light wine with not too much acid, a welcome pleasantry considering the cool weather of 2010.

Evaluation:
Sight – the wine is visually clear with a star bright reflection and core of a soft white golden hue giving way to a young watery rim.  The subtle legs are consistent with less viscosity than we are used to with higher alcohol wines, but as expected for 12.6% alcohol nectar.
Smell – on the nose the wine is clean and there is no question it is a Pinot Gris.  The vibrant white fruit, for me I immediately found the peach and pear, with apple following.
Taste & Touch – this light bodied wine delivers on the palate all the fruit from the noise.  The acid was surprising nice as I had expected much more coming from a cold vintage.  The minerality was in the background providing a nice contrast to the crisp fruit.   Fermented dry, the wine still taste, as it should, a little fruit forward.

Conclusions:
While I have always enjoyed bold Italian Pinot Grigio's, this wine is perfect for an evening on the porch.  Its balance of fruit and acid allows it to be enjoyed by itself as an apéritif or paired with a variety of light bites, especially Pacific Northwest shell fish.  Roasted poultry and light non-sauced pasta dishes would complement the wine nicely. The 2010 Not Whitestone is ready to drink now, and you should before it starts getting cold again.

Price: $8-$14 (retail)  $24-$32 (restaurant)