In this Issue Duck Pond Kana Events 99 Cabernet Sauvignon International Gold Medal Challenge Recipes: Pan-Seared Sca .


31 views
Uploaded on:
Description
In this Issue Duck Pond Kana Events 99 Cabernet Sauvignon International Gold Medal Challenge Recipes: Pan-Seared Scallops Pecan Crusted Salmon Veggies with Curry Dip President’s Message About VAWS. Wine Quote from Roger, Crusty Bugger Wines:
Transcripts
Slide 1

In this Issue Duck Pond Kana Events 99 Cabernet Sauvignon International Gold Medal Challenge Recipes: Pan-Seared Scallops Pecan Crusted Salmon Veggies with Curry Dip President\'s Message About VAWS Wine Quote from Roger, Crusty Bugger Wines: \'If the grass is constantly greener on the opposite side of the fence, is the wine from the following table constantly better?" On a late Business excursion to the U.S., Henrik Laursen went to Duck Pond Cellars and Kana Winery, these are his stories ... Duck Pond Cellars When I read the Vancouver Sun daily paper on Saturday, May 22 nd I saw the article on the front page, unmistakably showing a jug of Pinot Noir from Duck Pond Cellars. This was a lovely indication of a Wine Makers Dinner which the VAWS put on a few years prior, with Scott Jenkins coming up to go along with us for the supper and address some of their wines. Susan and I initially met Scott and Lisa Jenkins at a Cornucopia occasion at Whistler many years back, when they were attempting to get their wines into our B.C. furthermore, other Canadian markets. I had a chance to get up to speed with them and their two children last December when I was in Oregon on a business trip.

Slide 2

Vintage Voice, July 2010 Duck Pond Cellars: 2008 Pinot Gris - brilliant esteem, simple drinking and a decent summer sipper 2007 Chardonnay – extraordinary esteem at US$ 10 2008 Pinot Noir (US$ 20) – would be great with salmon and chicken. In the event that $ 15-18 = super purchase. Duck Pond Cellars, proceeded with Pleased to tell you that their endeavors have paid off and that B.C. has turned into a decent fare showcase for them through the endeavors of the Bacchus Group. Their wines are presently an installation in eateries, for example, Joe Fortes and others. Scott would welcome a chance to collaborate with VAWS once more, which I will be upbeat to attempt and arrange. Susan and I have dependably been devotees of their Pinot Gris which is sold for US$ 12 at the winery shop only outside of Dundee, Or. The cost is lessened by 20% on the off chance that one has a place with their wine club. We think this is a staggering wine. Their Duck Pond Chardonnay was the general top of the line wine in Oregon in 2008/09. While Duck Pond Cellars might be more well known to you the Desert Wind Winery in Prosser, Wa . is claimed by similar gathering. Grapes originate from the Desert Wind Vineyard in the Columbia Valley, where the developing conditions are incomprehensibly not the same as those in the Willamette Valley. In the Columbia Valley to a great degree hot summers are the standard while temperatures can drop to between 10-20F in the winter. There is a chance to remain in a room at the Desert Wind Vineyard, which I can prescribe. More at: www.desertwindwinery.com During my visit it was a delight to taste wines from both territories; some are not accessible in B.C., in any event not yet. For the official Wine Makers notes you can go to: www.duckpondcellars.com and the above for Desert Wind Winery.

Slide 3

Vintage Voice, July 2010 Duck Pond Cellars, wines, proceeded: 2006 Pinot Noir Jory Cuvee (US$ 50) – 49 cases created. While truly decent it is estimated in a range with numerous great wines; at US$ 35-40 I would think of it as a positive \'Purchase\'. Abandon Wind Winery: 2008 Cab. Sauv . (US$ 18) – awesome esteem and a decent match with lasagna and hamburger. 2008 Ruah (US$ 20) – great esteem and a solid match with flame broiled meats. At the point when thinking about back the supper on Denman their wines have unquestionably enhanced in quality and the scope of items is expanded from that point forward also. I trust you will have an opportunity to make the most of their items over the mid year and into the fall. Here\'s to you! Henrik Kana Winery, by Henrik Laursen During a late business excursion to Oregon I drove up through Washington State instead of retreat to Portland and take I-5. It gave a chance to drive through the Yakima Valley and go for a stroll in downtown Yakima. It takes around 2.1/2 hours via auto from/to Seattle by means of the Snoqualmie mountain pass. Amid my stroll about I went into Kana Winery , which is situated at 10 South Second Street, in the notable Larson building.

Slide 4

Vintage Voice, July 2010 Kana Winery, kept Having been in Europe amid the primary volcanic upheaval I thought it fitting to visit Kana, which is a local word for soul or "fire inside a mountain". The dirts in the Columbia and Yakima valleys are impacted by volcanic action. I discovered their wines well made and alluringly valued. Whites: 2007 Masterpiece Yakima Valley, Reserve White – Rhone style mix with 62% Viognier , 26% Roussanne and 12% Marsanne . A delightful new discharge at US$ 20. Extremely sustenance amicable – thinking fish. 2006 Cuvee Blanche Columbia Valley given 89 focuses by Wine Spectator. Another Rhone mix comprising of 61% Rousanne , 33% Viognier and 6% Marsanne . Exellent wine which would run well with rich and hot sustenances and solid cheeses. Normal cost of US$ 18, on SALE for US$ 14. 2007 Katie Mae, Yakima Valley 100% Riesling – dazzling Alsatian style which would run well with Asian food. Likewise another discharge @ US$ 16. 2006 Katie Mae, Yakima Valley – a new and fresh white comprising of 61% Riesling and 39% Pinot Gris. US$ 14 Reds: 2006 Workingman\'s Red Columbia Valley – extraordinary ordinary wine which would run well with pretty much anything falling off the Barbie. Six grape varietals are in this blend incl. Zinfandel, Tempranillo , Syrah, Grenache, Mourvedre and Counoise , which all signifies an exceptionally nourishment benevolent wine with great adjust and flavor additionally organic product. Recently discharged @ US$ 14. 2005 Old Vines Yakima Valley given 88 focuses by Wine Spectator. Genuinely a fascinating mix of 80% Lemberger from vines planted in \'79 and 20% Syrah. Super wine @ US$ 18.

Slide 5

Vintage Voice, July 2010 Kana Winery, proceeded with 2005 Dark Star Columbia Valley given 89 focuses by Wine Spectator. A Southern Rhone mix with 66% Syrah, 23% Grenache and 11% Mourvedre . Extraordinary wine lessened to US$ 20 from 24. 2005 Reserve Syrah Yakima Valley evaluated "Extraordinary" by Northwest Wine Palate. This is a brilliant wine with 85% from three distinctive Syrah vineyards, with the staying 15% produced using Grenache and Mourvedre . 120 cases created and extremely all around valued at US$ 31. 2006 Scarlet Fire, Ciel du Cheval Vineyard, Red Mountain Reserve Red - "Beast" wine with rich organic product, great acridity and adjusted tannins. Mixed with 40% Mourvedre , 40% Counoise and 20% Syrah all from similar Ciel du Cheval vineyard. A restricted, new discharge with 120 cases extremely very much valued @ US$ 31. Also, conceivably the "sleeper": 2006 Temperanillo Columbia Valley – 95% Temperanillo with 5% Grenache. A superb, fiery, Leather/hearty red which will be vastly improved when combined with sustenance, while entirely staggering all alone. I think of it as a "take" at US$ 18. When you are experiencing this wonderful valley in your next quest for wine and general joy you might need to make an appearance at Kana. Their wines are well made, exceptionally all around evaluated and the staff is extremely wonderful. Ought to likewise include that the staff at the Visitor Information Center will be most satisfied to help you with maps and different proposals. Another perfect truth about Yakima is that the Downtown zone has a game plan with various eateries and five wineries/tasting rooms, whereby you don\'t pay a corkage charge when purchasing a jug and afterward conveying it to one of 14 eateries. Supporters can acquire wine bought that day with the receipt. Wishing you Happy Trails! Here\'s to you! Henrik

Slide 6

99 Cabernet Sauvignon, Nov 10, 2009 Vintage Voice, July 2010 Presented by John Levine (left). Likewise at the head table, President, Doug Russell. A couple portions from John\'s \'About Cabernet Sauvignon: \'For some wines beaus, Cabernet Sauvignon is the lord of red grapes. From its chronicled base in Bordeaux, where it set up a notoriety over two centuries back, to received homes in California\'s Napa Valley, Tuscany and somewhere else, Cabernet makes wines of force and life span.\' \'Cabernet\'s solid varietal character emerges in a visually impaired tasting notwithstanding when the grape is mixed with different assortments. Contingent upon readiness and winemaking style, the organic product flavors resound cherry, plum, dark currant and cassis. Violet, cedar, tobacco, mineral, chocolate, lead pencil and tar are additionally basic descriptors of Cabernet subtleties.\' Vintage 1999: Washington; 85 focuses; Drink; Cool climate; a few wines too sharp California; Napa 97 focuses; Sonoma 87 focuses; Drink or hold; Tremendous profundity, fixation and structure from a cool, direct year; ageworthy

Slide 7

International Gold Medal Challenge, January 19, 2010 Vintage Voice, July 2010 This occasion was a test between the Australian Wine Appreciation Society, B.C. Wine Appreciation Society, Les Chevaliers des Vins de France, and the Vancouver American Wine Society. Every general public contributed 3 red wines for this \'twofold visually impaired\' tasting. Furthermore, champs were: Gold – St Halletts Blackwell Shiraz, Australia (Tony Beatty, focus) Silver – Starmont Merryvale CS, U.S. (Denis MacAree , right) Bronze – Seven Stones Similkameen Meritage , BC, Canada (Brian Glaum , left)

Slide 8

Recipes from Jacquelin George - Pan Seared Scallops and Pecan Crusted Salmon Vintage Voice, July 2010 PAN-SEARED SCALLOPS 4 Digby scallops (huge) spread/olive oil (for burning) 1/4 c Riesling wine 1/2 tsp new thyme Sear scallops for 90 s/side in a medium+ hot skillet with 1/2 TBSP margarine and 1/2 TBSP olive oil (put scallops aside on two serving plates). Include 1/4 c Riesling and new thyme to the hot scallop skillet (keep at medium+ warm) and decrease significantly, mixing always; sprinkle over scallops and present with Washington State Riesling. Quick, simple and flavorful! Serves two as a tidbit. PECAN CRUSTED SALMON With this year`s absence of Sockeye Salmon I searched for more imaginative approaches to cook the plenty

Recommended
View more...