WeeklyWinePick.com » Washington State

Sommelier Beth Hickey: Gramercy Cellars Tempranillo

Derek Swanson — Fri, 10 Sep 2010 02:34:59 +0000

This week’s pick comes from Beth Hickey, head sommelier at Seattle’s most venerable eatery El Gaucho. I asked Beth to pair a wine with the double bone venison chops with a side of lobster mashed potatoes from El Gaucho’s menu and she offered the following advice: ”I could easily suggest a big, rich red to accompany that meal, but you should really try this Tempranillo from Walla Walla Valley. It is medium bodied with a nose that just pulls you in, offering bitter-sweet chocolate and espresso. If you decant, it really opens up with game, red fruit and bing cherry in the mouth. The wines of Gramercy Cellars have been flying out of our cellar”

Beth has been with El Gaucho for eight years, and recently took the reins of Head Sommelier from James Parsons. She describes the restaurant as “a place for people to celebrate life’s milestones.” I remember eating there 5 years ago, and no fewer than 4 people were constantly ready to attend to our needs. ”While many people come here for our immense selection of big name, quality driven wines, I use our by-the-glass program to highlight the exceptional wines from Washington.” On any given night at El Gaucho, you might get lucky enough to be joined by a guest sommelier, normally winemakers such as Marcus Notaro of Col Solare, who walk the dining room and pour samples of their wine. Beth also coordinates the “Legendary Swirl” event in March, at which over 25 top Washington wineries pour their best juice. El Gaucho is Seattle’s spot for an epic feast.

2007 Dowsett Family Gewurztraminer, Celilo Vineyard, WA

Derek Swanson — Wed, 11 Nov 2009 19:52:02 +0000

This week’s pick comes from Addison Richards of the award-winning restaurant Wild Ginger in Seattle: ”When discussing finicky wine varieties, Gewurztraminer isn’t often the first grape to come up. The truth is that once the grape leaves the old world, Gewurztraminer can be a difficult wine to make. It often comes across as cloying, overpowering or too sweet. However on a hillside in southern Washington Gewurztraminer thrives and Chris Dowsett has taken what nature started and upped the anti.

“Overlooking the Columbia Gorge on the side of Underwood Mountain at up to 1,200 feet, Celilo vineyard is one of a kind. The 2008 Dowsett Family Celilo Vineyard Gewurztraminer is a nice display of balance between fruit, sugar and acidity. The wine is aged in neutral barrels that Chris has matured for year since their first vintage, like a chef curing his favorite skillet, making them the perfect vessel for aging Gewurtzraminer. The aroma reflects classic notes of lychee and spice, while the palate shows off poached pears and nice acidity. This wine is a perfect match for many holiday meals fast approaching.”

Wild Ginger has long been one of the top fine-dining destinations for Asian food and recently won Wine Spectator’s Grand Award. The wine staff are particularly adept at paring wines with asian flavors, such as their black pepper scallops.

2006 Gramercy Cellars “Lagniappe” Syrah, Columbia Valley, WA

Derek Swanson — Wed, 04 Nov 2009 15:25:44 +0000

This week’s pick comes from Nelson Daquip, wine director and sommelier at the famous Canlis restaurant in Seattle. He was glad to take the opportunity to recommend a Washington wine. Gramercy Cellars was started by Master Sommelier Greg Harrington in 2005, with the goal “to make wines – the kind I like to drink – with lower alcohol, higher acid.”

This wine displays an amazingly floral nose with hints of orange rind. Flavors of liquid stone and gravel, with smoked meat and red and black fruits. This wine is all about balance with fantastic acidity and intense fruit and earth flavors. The grapes were partially destemmed (some of the grapes were “whole cluster” fermented, ie still on the vine), co-fermented with Viognier in small, open top containers for 7-12 days, lightly pressed, allowed to settle and placed in neutral French Oak barrels. The wine was aged for 15 months. In New Orleans, Lagniappe means “a little something extra.”

The Canlis family’s restaurant has long been considered Seattle’s best, and one of the finest in the United States. Perched over Lake Union, its sweeping views of the city are just one element of what makes Canlis a destination. Nelson manages a staff of 7 sommeliers, all eager to help you choose from over 2,500 selections. His program has won Wine Spectator’s Grand Award for 13 straight years. Canlis is hosting only the second ever wine dinner for Corliss Estates of Walla Walla on November 20th, 2009. ”Fantastic wines from the hottest new winery in Washington,” Nelson noted.

2007 Tamarack Cellars, Firehouse Red, Columbia Valley

Derek Swanson — Fri, 26 Jun 2009 18:48:20 +0000

This week’s pick is offered by the Windy City Wine Guy, Michael Bottigliero. Michael tells everyone he knows about the Firehouse Red form Tamarack Cellars, “It’s a great bargain, available in most shops for around $17. A blend of 8 varietals from 5 different vineyard sites. This gives us a perfect balance of deep color, ripe fruit, tannins, acidity, spice, and alcohol. I have been enjoying this wine for years, from a number of vintages. Perfect to keep on your shelf for all occasions.”

You can hear more comments and watch Michael pair this red with dry-rubbed and grilled chicken on his website, windycitywineguy.com. A Chicago sommelier, Michael Bottigliero consults on wine lists and provides seminars and tastings for groups and events of all sizes. Michael possesses certifications from the International Sommelier Guild and the Court of Master Sommeliers, and manages the wine program at the Eno Wine Room at Chicago ‘s Intercontinental Hotel.

Find this wine at a retailer listed on Wine-Searcher.

2006 Eliseo Silva Syrah, Columbia Valley, Washington

Derek Swanson — Wed, 28 Jan 2009 01:06:21 +0000

This week’s pick comes from David Newton, sommelier at Arizona’s D-vine Bistro. Not only is David impressed with the way this Syrah pairs with the tapas served at D-vine (featuring ingredients like wild boar, elk and quail), he appreciates the tribute paid by the bottle’s label to the thousands who labor in the vineyards. The wine is named for the long time vineyard manager who helped pioneer grape growing on the Wahluke Slope in Eastern Washington with vineyard owner Mike Taggares. Their two vineyards- Areté and Alice Vineyards -represent 300 acres of Vitis vinifera first planted in 1983 which produce some of the most highly sought after fruit in the state.

Armed with a degree from the Court of Masters, David Newton is building an impressive wine operation in Arizona. In addition to managing D-vine’s two locations (Mesa and Chandler), he created a monthly wine club that has grown to over 200 members. The Eliseo Silva Syrah was his all-time fastest seller; he went through an entire pallet in record time. Being priced under $10 a bottle helps. A recent post on the blog Wild 4 Washington Wine noted that in a recent tasting it beat out 27 other wines priced under $10.

Next time you raise your glasses, toast to the men and women like Eliseo Silva whose careful hands bring out the best in every bottle!

14 Hands Cabernet Sauvignon, Washington State 2005

Derek Swanson — Mon, 02 Jun 2008 20:52:40 +0000

This week’s recommendation is provided by Rick Reich. Rich is the sommelier at Brix, a wine bar restaurant and online retailer in Sunset Beach, CA. A native Californian, Rick spent 10 years in Washington State. There he discovered what many native Washingtonians have long known, that their state’s reds deserve the same attention given to the world’s finest wines.

The 14 Hands Cabernet Sauvignon is medium bodied with aromas of dark fruit. It ages approximately a year in both American and French oak, which imparts structure and complexity that one might not expect from a bottle with a $12 price tag.

One key element to the quality of Washington wines is the extra hour of sunlight (think 46° North latitude) that touches the fruit in summer months. Compared to California, vineyard overhead costs in Eastern Washington are low, enabling wineries to provide exceptional wine at reasonable prices.