For our most recent tour across the wine-making United States, wine club made a "stop" in Washington state via our lovely hostess Jen.
Washington is actually the second highest producer of wine in the U.S., behind California. Most of the wine production happens eastern half of the state, where it's much less rainy, has mostly consistent temperatures and long sunlight hours. Rieslings have been Washington's calling card in the wine world since the 70s, but the state has gradually become recognized for its Merlots and Syrahs.
- Radius Cabernet Sauvignon, with hints of black cherry and chocolate. I'm sure it was good, but it's the whites that are standing out in my memory.
- Red Theory Red Blend, with notes of plum and blackberry. I'm sure this flies in the face of purists' tastes, but I really love red blends!
- Wildhaven Pinot Gris, a citrusy pinot with a hint of ginger.
- Bridgman Riesling, a fresh and bright citrus riesling, not too sweet, but not too sour. This was highly recommended by my Total Wine employee helper, and I was not disappointed!
- Washington Hills Late Harvest Riesling was my favorite, and we've actually had it before! It has notes of oranges, peaches, honey and clover and if you like Riesling, totally hits the spot. I don't remember it being overly sweet, either.
hot sweet onion dip ... it seriously made her house smell amazing. Washington is known for its vidalia onions, hence the dip!
veggie lasagna florentine, which was seriously delicious. Melissa took a bite and was like, "Jen. This lasagna!"
carmelita housemade focaccia with potatoes and fresh rosemary, a nod to Washington's Yukon Gold potatoes. This bread was seriously moist, but dense and tasty.
corn, sweet onion and tomato salad, with cilantro and rice vinegar. It tasted super fresh.
Next stop on our cross-country tour: New York state!