Thursday, June 27, 2013

Woodinville Wine Country Tour


Let's spend a day touring the Woodinville wine country!  Woodinville, located about 20 miles or so North of Seattle has become a major wine-tourism destination with an abundance of wineries & tasting rooms, and lovely restaurants. 




I have set up a private tour with Joe Matthys of Seattle Wine Tours.  Thus far, there will be 8 of us on this tour.  Here are the details:
  • Pick up will be at Pier 66 in Seattle at 9:20 am on September 16
  • We will travel in a 12 passenger van to Woodinville
  • The tour length is 6 hours; we will be dropped back at the pier at 3:20 pm
  • The cost is $75 per person, to be paid in cash when we meet our guide at the pier.  This pricing is based on 6 hours for 8 people and is all inclusive, except for the tasting fees and lunch.  The tasting fees (which seem to run $7 to $10 per person) are not included because if you purchase wine, many of these wineries will credit your tasting fee towards purchase.   Note that there is a gratuity included with the tour pricing, but if you feel your chauffer-guide does a good job, an additional gratuity is certainly appreciated.
First stop will be at Chateau Ste. Michelle which opens at 10 am. Chateau Ste. Michelle is the oldest winery in Washington state.  According to the website, the winery combines Old World winemaking tradition with New World innovation and is best known for its award-winning Riesling, Chardonnay, Merlot and Cabernet Sauvignon.  Chateau Ste. Michelle winery sits on an 87-acre estate once home to Seattle lumber baron Frederick Stimson.


Next stop will be  Novelty Hill Januik Winery .  From the website:  "The destination winery offers guests a variety of classes, dinners and tasting experiences showcasing a diverse selection of award-winning wines under one roof. The building’s contemporary design and surrounding gardens invite visitors to stroll gardens inspired by the geometry of the vineyard; survey fermentation and barrel aging from an expansive corridor overlooking the cellar; enjoy a game of bocce ball; or simply slow down and linger over a glass of wine around the outdoor fire pit."

Is it time for lunch yet?  Yes it is!  We have reservations at the Purple Cafe & Wine Bar, one of Woodinville's favorites and highly recommended by tripadvisor!  Its a wonderful dining experience, encouraging patrons to sample one of its local food and wine pairings. Purple really has an expansive menu with everything from salads, soups, cheese flights to pasta, steaks, and seafood!  Here's the menu link

I"m already planning my lunch:  Gorgonzola stuffed dates, fig & goat cheese stuffed pizza, and the "farmer's lunch" which is a selection of two cheeses, parma prosciutto, molinari sopressata, fresh fruit and housemade demi-baguette with san marzano tomato soup or house salad!  Yum!

Following lunch, we will visit  Matthews Cellars, a boutique winery situated on eight acres in the heart of Woodinville wine country.  Matthews opened its doors in 1993, and today is owned and operated by two local families. The focus is and always has been on showcasing the incredible fruit produced by Washington State’s vineyards, which they feel is some of the best in the country.


And finally, we will visit Woodhouse Wine Estates where we will can have a tasting of their craft wines before heading back to Seattle and our Celebrity ship.  From the website "Woodhouse Wine Estates is a producer of fine, hand-crafted, limited production wines. Our flagship wine is Darighe, is a Bordeaux-style blend, which in Gaelic means “Red.” Maghie is a 100% Red Mountain wine we call our “Big Boy Merlot.” Dussek, an elegant and beautiful red wine, is Washington Red Mountain Cabernet at its finest. The fourth label is Kennedy Shah, named after owners Bijal and Sinead Shah’s daughter. The Kennedy Shah Foundation was created by Woodhouse Wine Estates to support women and children’s charities. Twenty percent of gross revenues go towards local organizations. Wines produced include a Syrah, a Cabernet Sauvignon, a Merlot, and a Viognier/Chenin Blanc blend called Auntie Meredith’s Picnic Blend.”

I've read some conflicting reports about purchasing wine and taking it back onboard the ship.  Some reports indicate that security may turn the other way if you purchase wine while on a wine themed cruise.  Other reports, including the Celebrity Cruises website, indicate that you cannot bring wine onboard unless you are on one of the ship-sponsored wine tours & then you can take 2 bottles onboard.  We shall see!

 
 Known for our award-winning Washington State Cabernet Sauvignons, Merlots, Chardonnays and Sauvignon Blanc, as well as our sleek, modern winery design, expansive gardens and outdoor patio, we are open to guests from 11-5 daily. - See more at: http://www.noveltyhilljanuik.com/#sthash.oTZCJ7j0.dpuf
Known for our award-winning Washington State Cabernet Sauvignons, Merlots, Chardonnays and Sauvignon Blanc, as well as our sleek, modern winery design, expansive gardens and outdoor patio, we are open to guests from 11-5 daily. - See more at: http://www.noveltyhilljanuik.com/#sthash.oTZCJ7j0.dpuf

Cooking with Wine: Chateau Ste. Michelle Riesling Poached Pears

This is a recipe from the Chateau Ste. Michelle website that looks delicious!  It's on my "to make in the near future" list!

 (photo courtesy of Chateau Ste. Michelle)

 

INGREDIENTS

1 cup sugar
2 cups Chateau Ste. Michelle Riesling or Chenin Blanc
1 cinnamon stick
Pinch ground cloves
Pinch freshly grated nutmeg
4 Bosc pears, peeled and cored, leaving stem in tact
Chateau Spiced Pecans, recipe follows

INSTRUCTIONS

Place sugar, wine, spices and 2 cups water in non-reactive, heavy-bottomed sauce pot over high heat. Bring to boil. Decrease heat to a simmer and add pears; cover with a circle of parchment paper and a tight fitting lid. If pears aren’t completely covered in liquid, add enough water to cover them completely. Gently simmer until pears are soft when inserted with a tip of a knife. Remove from heat, transfer to refrigerator, and let them cool in their liquid.
When completely cool, transfer pears to individual plates. Place pot of poaching liquid over high heat; reduce to syrupy consistency. Drizzle over pears and garnish with spiced pecans.

 

Chateau Spiced Pecans

INGREDIENTS

1/2 cup sugar
1/2 teaspoon cinnamon
Good pinch kosher salt
Pinch cayenne pepper
1 egg white
1 Tablespoon water
1 pound whole pecans, almonds or walnuts

INSTRUCTIONS

Preheat oven to 250°.
In small bowl whisk together sugar, cinnamon, salt & cayenne; set aside.
In medium bowl, whisk together egg white and water. Add nuts; stir to coat well. Sprinkle in sugar-cinnamon mixture; toss to coat. Spread out in a single layer on a sheet pan. Bake until nuts are baked through and completely crisp. Let cool.
Side Note: Nuts can be stored in tightly sealed container for 2 weeks.