Before I tell you about Taste Washington that is coming up in April, I am excited to tell you about Barnard-Griffin 2015 rose’ of sangiovese, which was awarded Grand Sweepstakes for Best Rose’ at the 31st Annual San Francisco Chronicle Wine Competition.
This is my favorite rose’. When I see it on a restaurant menu, I order it first and then decide what to eat. Our refrigerators always hold a bottle or two.
A couple judges commented on the wine’s bright color and wondered if it was natural.
“The electric pink is part of what sangiovese gives you,” commented winemaker Rob Griffin, who sources grapes from several vineyards. “It’s superior fruit. We know what we want to do before we do it. Most roses are made as an afterthought. We’re using the right grapes. There’s nothing phony about the color.”
This is the 10th time in the past 11 years that this wine has earned a gold medal or better at the Chronicle competition. It is the third time that this rose’ has won the top trophy. Last year, 11,000 cases were produced but it sold out by July — faster than it ever has. This year production topped 15,000 cases for the first time.
It should be available soon for around $13.
I want to tell you about the Taste of Washington coming up the weekend of April 2-3. My husband and I have attended this event since it started; it is celebrating its 19th birthday. The Washington Wine commission has periodically tweaked and fine-tuned this annual celebration of Washington wine so that it is more educational and easier to navigate.
Initially, the Taste of Washington was a one-day event held in the Paramount Theatre with the chairs removed. Forty wineries and 40 restaurants participated. It outgrew the Paramount after four years and moved to what is now Century Link. Seminars and another day were added. This year, over 225 wineries and 70 restaurants are anticipated plus continuing culinary exhibitions on Saturday, April 2 and Sunday, April 3. Additional events include two other tastings on Thursday and Friday.
A highlight of the Grand Tastings is the Shellfish Bar sponsored by El Gaucho restaurant and Taylor Shellfish. Shuckers shuck oysters as fast as they can and wine pairings are on a nearby table.
There is a dessert and coffee corner and especially delicious tidbits are available from Muckleshoot Casino. These are nice diversions if your companion is not as avid as you are about wine!
Seminars are at the Four Seasons hotel. A moderator heads up a panel of knowledgeable experts who delve deeply into subjects such as Washington vs. The World, Washington cabernet sauvignon, Washington riesling, Identifying Washington Wine, A Lifetime of Washington Wine led by pioneer Washington wine makers and Vineyard-designated Wines.
Living so close to Washington wines, we can take them for granted. However, Washington state is the second-largest premium wine producer in the United States. There are close to 900 wineries. Some are very small boutique wineries. A 2012 survey estimated that 27,000 full-time jobs were directly related to the wine industry.
While Taste Washington is the most visible event to us Washingtonians, the Washington Wine Commission holds events worldwide. Events featuring Washington wines travel to Chicago, San Francisco, New York, Minneapolis, London Stockholm Copenhagen, Dusseldorf.
Tickets to any of the seminars and the Grand Tasting plus the Thursday and Friday tastings are available at tastewashington.com. VIP tickets for early admittance are available also.
Mercer Island resident Dee Hitch can be reached at rockypointlane@aol.com.
