The Puget Sound AVA (American Viticultural Area) yields only one percent of all grapes grown in Washington, so what’s the draw of visiting wineries near this unique body of water? As the only grape-growing region in western Washington, the Puget Sound AVA features a milder climate than its eastern counterparts. Consequently, it is the ideal location to grow Pinot Noir, Riesling, and lesser-known white grapes, such as Madeleine Angevine and Siegerrebe. However, not all wineries in the area use grapes grown in the Puget Sound AVA, with some preferring grapes from eastern Washington regions that produce deeper reds. Journey with us as we visit various Puget Sound wineries and taste the robust flavor of Washington wines!
If green, local, and sustainable appeal to you, Bainbridge Vineyards is a must-visit. Certified organic in 2014, Bainbridge Vineyards craft their wines solely from grapes grown in their vineyards. They prize a hands-on approach to winemaking, using draft horses and human-powered fieldwork. They also host internship programs to educate and train future farmers. If you get a chance to peruse the enchanting Bainbridge Vineyards, make sure to try the Siegerrebe, Madeleine Angevine, and Raspberry Dessert Wine.
Lopez Island Vineyards may be a small winery, but its reputation is hard to beat. Nestled on the northwest end of Lopez Island, only 55 miles from Lake Whatcom, this family-run vineyard has formulated praiseworthy whites for over 30 years. You don’t want to skip their tasting room: a wood and stone chalet resembling a Medieval mead hall overlooking charming gardens and vast vineyards. Once inside—after you take a moment to soak in these remarkable views—be sure to order the Siegerrebe and Madeleine Angevine.
The barn-style tasting room, surrounding forest, and the beloved vineyard dogs make Spoiled Dog Winery the ideal outdoor oasis. Spoiled Dog differs from other Puget Sound wineries that use estate-grown grapes, as it specializes in Pinot Noir. The owner, Karen, has a law and engineering background. So she loves to merge her brain’s left and right sides into a creative montage to produce stellar Pinot Noirs in a challenging climate. In addition to the Pinot Noir, the Pomo di Moro pear wine, the Deception Red Blend, and the lavender-infused Verjus are must-tries!
Wineries Using Grapes from Eastern Washington AVAs
Now one of the most renowned wineries in Washington, Chateau Ste. Michelle’s initial goal was to debunk the theory that quality wine only originates from Italy or California. Only 13 miles from Lake Washington, Chateau Ste. Michelle boasts the fullness of Washington flavors. Accordingly, it features two avant-garde wineries, one for whites in the Puget Sound AVA and one for reds in the eastern Canoe Ridge Estate. If you find yourself at Chateau Ste. Michelle, spend time exploring the outdoor gardens, marveling at the architecture, and sipping the unbeatable Riesling varieties.
With an urban location, winery dogs, casual ambiance, and throwback hip-hop music, Structure Cellars is not your typical winery. When the owners, Brian and Brandee, opened Structure Cellars, they said: “Seattle [has] found the tasting room it didn’t know it was missing.” Customers commend Brian and Brandee for their involvement, friendly attitudes, and ability to make anyone feel like family. If you get a chance to visit, you can’t go wrong with the Red Hills Cabernet Franc, Syrah, Malbec, or Merlot.
Showcasing a chic three-story tasting room, DeLille Cellars was one of the first wineries in Washington to achieve Robert Parker’s five-star excellence rating. In 1994, DeLille Cellars purchased the rights to Harrison Hill Vineyard, obtaining some of Washington’s oldest and most coveted vines. Located 12 miles from Lake Sammamish, DeLille Cellars was the first winery in Washington to specialize in both red and white Bordeaux-style blends. Their founders’ philosophy is that “all good blends transcend the sum of their individual parts.” So a visit to DeLille Cellars is not complete without trying their Bordeaux-style blends!
While the Puget Sound region is known for its white wines, the local wineries produce a myriad of flavors, solidifying Chateau Ste. Michelle’s theory: Washington can indeed compete with the wine giants of the world.
Full of flavor, friends, and football, the long-awaited fall season is here at last. If you’re enjoying it lakeside, there’s nothing like the earthy aroma of autumn leaves in the air, chilly nights by the fire, and the savory tastes of the fresh fall harvest. And with it, there’s always plenty of wine to enhance the enjoyment of this celebratory season.
If you don’t know the difference between a dense Cabernet and a smoky Syrah, fear not. We’ve put together an easy list of our favorite fall wines and the delicious foods to pair them with. Cheers to the season!
Known as one of the major black grape varieties, Cabernet Franc is also one of the parent grapes—along with sauvignon blanc—of Cabernet Sauvignon. This variety is also known as a blending grape in the ever-popular red Bordeaux blends. But because the Cabernet Franc grape has a thinner skin, this medium-bodied wine takes on a lighter color and slightly reduced tannin. Food-friendly and highly versatile, this fall favorite is best known for its savory, roasted bell-pepper flavors and hints of red plum, strawberry, and chili pepper. Cabernet Franc’s higher acidity makes it possible to pair with a broad range of foods, including smoky barbecue, tomato-based dishes, and nearly any dish featuring fresh herbs.
Noteworthy regions that produce some of the best Cabernet Franc include France’s Loire Valley, Tuscany, Chile, Argentina, and California’s Sierra Foothills. Tasting this wine from different areas of the world is the best way to learn all about its incredible range and flavor personalities. If you want to serve this wine at your next fall dinner gathering, here’s a go-to list of perfect pairings.
Cabernet Franc Pairings
Herb-roasted chicken, chicken tomato curry, herb-roasted turkey with cranberry sauce, duck, wild game hens, roasted pork, herb-crusted rack of lamb, barbecue, beef stew, burgers, grilled steaks and chops, meatballs in tomato sauce, grilled tuna or salmon, trout, Bolognese pasta with crispy prosciutto, terrines, pâtés
Roasted red pepper, mushrooms, tomatoes, eggplant, grilled asparagus, grilled artichokes, avocado, arugula, spinach, olives, rosemary, sage, thyme, oregano, black pepper, red pepper flakes, coriander, jalapeno pepper
Don’t fret, white wine fans—your beloved Chardonnay is a go-to in any season. But, if you’re an adventure seeker, this one is worth exploring for a fall option. Often rejected for being too sweet, Riesling has resurfaced today as “one of the most collectible white wines among top connoisseurs around the world,” say the experts at Wine Folly. This aromatic grape variety that originated in the Rhine region can produce dry wines as well as semi-sweet and sparkling white wines.
A dynamic varietal, to be sure, Rieslings typically reveal aromas of orchard fruits—apricot, pear, honey crisp apples, and nectarine. You can also detect scents of jasmine, honeycomb, and lime along with a curious hint of petroleum wax or petrol, a natural compound called TDN, which isn’t as offensive as it sounds. Dryer Rieslings are on the rise these days for those who prefer something less sweet, and they hail from regions far and wide, including Alsace, Australia, Washington State, and New York.
Because of Riesling’s sweetness and acidity, it pairs exceptionally well with spicy, sweet, or salty dishes. For a general rule of thumb, pair dryer, crisper styles with raw or delicate fish and sweeter, more substantial Rieslings with spicy Asian or Indian dishes, spiced duck leg, chicken, salmon, and tuna.
Riesling Pairings
Shrimp, crab, scallops, salmon, tuna, pork, bacon, chicken, duck, spicy Indian or Asian dishes
Roasted vegetables, bell peppers, red onion, eggplant, squash, carrots, sweet potatoes, shallots, coconut, ginger, clove, cinnamon, allspice, turmeric, sesame, marjoram, curry, basil, soy sauce, and teriyaki sauce
Blue cheese, feta, aged Gouda, Raclette, Parmigiano Reggiano, Havarti, Jarlsberg, hard and soft cow’s milk cheeses
The victim of a bad reputation since the movie Sideways, Merlot is rapidly reclaiming its status as a world-class wine. Less tannic than cabernet sauvignon, along with a lighter intensity and low acidity, this incredibly flexible wine pairs well with just about anything you might be craving this fall. These thin-skinned grapes are sensitive to their environment and can take on a range of personalities, from light and lean to riper and richer-bodied styles. Merlots display rich fruit flavors, including black cherry, plum, and raspberry, while richer, more aged bottles show notes of cedar, graphite, tobacco, vanilla, clove, and mocha. Look to regions such as Bordeaux, Tuscany, Washington, and California when selecting some of the most superb Merlots produced.
Merlot Pairings
Pairing Tip: More oak aging and higher alcohol make richer, full-bodied Merlots that pair perfectly with richer foods.
Grilled or roast chicken, roasted duck or turkey, grilled or roast beef, cheeseburgers, filet mignon, roast pork and pork loin, lamb, veal, braised short ribs, blackened fish, jambalaya, Italian sausages with fennel, meatloaf, spaghetti and meatballs, lasagna and other baked pasta dishes, macaroni and cheese, chicken or pork casseroles with prunes or apricots
Caramelized roast vegetables, roast squash or beets, grilled red peppers, eggplant, zucchini, grilled mushrooms, bean dishes with chorizo or smoked ham, cranberry sauce, salads with red berry fruits, garlic, fennel, thyme, rosemary
Cheddar, blue cheese, Gorgonzola, Brie, Jarlsberg, Parmesan
Pinot Noir fans can rest easy as well—sip it all year long to your heart’s content. But if you’re looking for something with a bit more kick for fall, this one is worth investigating. Syrah—or Shiraz, as they say in Australia—is famous for its delightful mix of spicy, peppery, smoky, and black fruit notes, making it the perfect choice for meaty, savory fall flavors. Typically a full-bodied wine with medium to high tannins, it’s noticeably heavier than Pinot Noir but lighter than Cabernet Sauvignon.
Oaky, more robust versions of this wine will reveal notes of vanilla bean, clove, sweet tobacco, espresso, and chocolate. In France, Syrah is traditionally blended with Mourvedre and light-bodied Grenache to create the Côtes du Rhône classic blend. Today, you can find all different styles of Syrah in regions across the globe, including Italy, Spain, Chile, Argentina, Australia, and California.
Syrah Pairings
Grilled and sauteed chicken, seared or grilled tuna, braised rabbit, barbecue, spareribs, pulled pork, blue cheeseburgers, roast leg of lamb, grilled steak, rib of beef, aged beef, duck, spicy grilled quail, pheasant, grouse, goose, Moroccan and Persian dishes
Grilled vegetables, beans, lentils, eggplant, mushrooms, black olives, garlic, anise, clove, oregano, rosemary, Herbs de Provence with lavender, fennel, and thyme
A superb accompaniment to Thanksgiving and holiday flavors, Zinfandel offers up luscious notes of blueberry, jam, cherry, black pepper, plum, cranberry, boysenberry, and licorice. This full-bodied wine is rich with a sweet fruitiness along with hints of spice and a smoky finish. Some of the best Zins come from California regions, including Napa Valley, Lodi, Russian River Valley, and Sonoma’s Dry Creek Valley.
“The best trick when buying Zinfandel is to check the Alcohol by Volume (ABV),” says wine expert Madeline Puckette, co-founder of Wine Folly. “A lighter Zinfandel will have about 13.5% ABV whereas a bold and spicy Zinfandel will have around 16% ABV.” Puckette also suggests looking for Zinfandels from high elevation areas, such as Howell Mountain or El Dorado County. “High elevation Zinfandels tend to have more savory intensity and richness,” she notes.
Zinfandel Pairings
Blackened salmon, grilled chicken, pulled pork, pork chops, ham, barbecue, burgers, bacon-wrapped tenderloin, roast lamb, veal, duck, turkey, and other game meats
This full-bodied wine is best paired with heavier, fattier, richer foods that can stand up to its bold flavor—a natural for the savory foods of fall. Cabernet Sauvignon’s high tannins and robust personality pair exceptionally well with grilled meats like steak or lamb, rich, peppery sauces, and dishes with intense flavor. Primary notes in this highly concentrated wine include black currant, black cherry, baking spices, cedar, and hints of graphite. Depending on the region it’s produced, Cabernet can also display notes of white pepper, fig, chocolate, tobacco, and mint.
According to Wine Folly, Cabernet Sauvignon means “wild Cabernet,” and the grape originated in the Aquitaine Department of France, a former province of southwestern France that includes Bordeaux. Today, this foodie favorite is grown in other regions far and wide, including Chile, Australia, and California.
Cabernet Sauvignon Pairings
Braised beef short ribs, meatballs with red sauce, roasted duck, braised venison, filet mignon, grilled steak, brisket, blue cheeseburgers, mushroom blue cheese turkey burgers, braised lamb shanks, slow-cooked beef stew, Moussaka
Roasted vegetables, potatoes, French fries, tomatoes, stuffed, grilled, or baked portabella mushrooms, charred shallots, braised red cabbage, wine sauces, balsamic glazes, Gorgonzola sauce, garlic, butter, fennel seeds, peppercorns, rosemary, star anise, Moroccan spices, cherries, blackberries, and currants
Hard cheeses, Aged Cheddar, Colby, Gouda, Gorgonzola
For other food and wine pairings at a glance, check out this super-easy guide. Finally, here’s wishing everyone a flavorful fall season at the lake—cheers!
Summer is always a reason to celebrate, especially when you’re lucky enough to be at the lake. It’s that blissful time—the sweetest of all seasons—when the world slows down, and we allow ourselves to kick back, relax, and enjoy. So, let’s break out the wine and get this party started!
If you don’t know the difference between a buttery chardonnay and a full-bodied, fruity rosé, we’re here to help. We’ve put together an easy-to-navigate list of our favorite summer wines and the perfect foods to pair them with. Feel free to use our cheat sheet anytime you want to dazzle your guests and show off your wine acumen. Bon appétit!
Once considered second-rate by the wine world, rosé has made a fantastic comeback over the past few years. A popular choice, especially in summer, rosé boasts the best of both worlds when it comes to wine—embodying some of the best aspects of both red and white all in one bottle. So how is it different from other wines?
It’s all in the winemaking technique. Rosé is made from dark-colored red wine grapes that are macerated with their skins on, which creates its beautiful blush color. The skins are then removed after several hours, followed by the usual fermentation process. Because the skins are removed early on, rosé develops some of the same color and flavor characteristics as red wine, yet without the bitter tannins.
Like red wine, rosés are made from a variety of different grapes and come in a vast selection of styles. This versatile wine takes on a multitude of different flavor personalities as well—from light and dry, to elegant and fruity, to bubbly champagnes and other sparkling options. To demystify all the food-pairing choices, simply look at the color.
As the award-winning food and drink author Jeanette Hurt explains in her post for Wisconsin Cheese, “Light, delicate rosés are generally a subtle pink, while full-bodied rosés have deeper hues of salmon or pink.” So how do we know what to serve with this mind-boggling array of pretty pink wines? Remember this rule: Richer colors complement more intense flavors. Here’s your go-to list of perfect pairings.
When it comes to white wines, Chardonnay reigns supreme because it pairs beautifully with lots of different foods. Called Chablis in France, Chardonnay comes in a variety of styles depending on where it’s made, its maturity level when you drink it, and whether or not it’s oaked. Served chilled, Chardonnay’s refreshing nature is a summer favorite. Rule of thumb: Pair crisp, unoaked Chardonnays with simple flavors that don’t overpower, and pair oaked Chardonnays with toasty, more robust foods.
Tried-and-True Chardonnay Companions
Sashimi, grilled halibut or cod, shrimp, lobster, crab, scallops, pan-seared salmon, seared tuna, seasoned poultry or pork, grilled or roasted foods that are caramelized, risotto, pasta, and any mild, buttery, or creamy dish
Caesar salad, salad Niçoise, sweet corn, sweet bell peppers, avocados, butternut squash, sweet potatoes
Known in Italy as Pinot Grigio, this delightful white wine with notes of citrus and tropical fruit comes in a broad range of styles, from crisp and light, to rich and full-bodied. Hence, its versatility offers a wide range of pairing options. You really can’t go wrong with this one—it gets along with most any food. Same rule of thumb: the richer the wine, the more it stands up to robust flavors.
Pinot Gris Pleasers
Sushi, oysters, calamari, grilled scallops, and Chilean sea bass, pan-seared tilapia, grouper, and snapper, grilled or oven-roasted lemon chicken, veal, pork, lamb, barbecue, creamy pasta dishes
Artichokes, asparagus, spring peas, roasted vegetables, salads with creamy vinaigrette
The highly versatile ruby-red Pinot Noir is one of the few varietals that pairs with both fish and meat. It’s best known for its delightful bright acidity as well as its fruity notes of cranberry, strawberry, raspberry, and black cherry. Oaked styles can reveal rich notes of vanilla, clove, black tea, and tobacco. This all-around pleasant wine is best served slightly chilled at about 55°F—ideal for summer.
Pinot Noir Perfection
Poached, grilled, or oven-baked salmon, seared tuna, grilled lobster, herb-roasted pork, ham, lamb, chargrilled steak, roast duck, turkey
This crisp and fruity bubbly from the Veneto region of Italy is undoubtedly a summertime staple. Just a bit sweeter than other sparkling wines, Prosecco is best served with party-style fair—think finger foods and canapés.
Pop the Cork!
Sushi, seafood, smoked salmon, prosciutto and other cured meats, chicken, turkey, Asian dishes (Thai noodles), quiche, frittatas
White asparagus, roasted tomatoes, artichokes, avocados, stuffed mushrooms, fruit salads
Mango, passion fruit, raspberries, pomegranate, sorbets, fruit tarts
