Woodinville Warehouse Wineries will be hosting “Crush,” a wine and food festival on Saturday, October 22, noon – 5 p.m. There will be mobile food vendors and restaurants, grape stomps and punch downs, winery and cellar tours, live music and of course, plenty of wine tasting.
There is no charge for this event, however, regular tasting room fees apply at each participating winery.
For more information about Woodinville Warehouse Wineries, visit: www.woodwarewine.com.
Fireside Cellars at Willows Lodge launches a new menu of barrel-aged batch cocktails to coincide with Seattle Cocktail Week (October 13-18). Come sample the new cocktails during Happier Hour at Fireside Cellars Wednesday, October 12, from 5:30-6:30 p.m.
Spearheaded by Willows Lodge Restaurant and Wine Managers Matthew Davis and Jennifer Schmitt, these expertly developed concoctions are aged for three weeks in barrels from local distillery Woodinville Whiskey Co.
The first batch features three selections including the White Manhattan, a blend of Headlong White Dog from Woodinville Whiskey Co.; Hanky Panky, a classic gin drink featuring Voyager Gin from Pacific Distillery; and the Colonial, a blend of applejack brandy, herbal liqueur and allspice rum.
Each of these Barrel Aged Batch Cocktails will be available for $13 or $6.50 during Happier Hour starting on Oct. 12.
Written by Sarah Ness, intern at Micheal Florentino Cellars
After an early, devastating freeze last November, a cool June which stifled bud development and a cooler than normal summer, wine grapes are finally starting to reach maturity. Even a few days earlier than in 2010, which was also, another cool vintage.
This still puts harvest about 10 days behind “normal,” but has caught up quite a bit from early spring when the vines were three weeks behind. If this current weather pattern keeps up through September and October, all should be well.
A lot of grape growers and vintners are particularly pleased with the quality of the fruit. The weather these past two weeks has been perfect, with moderate-to-extra-warm daytime temperatures of up into the 90s, and cool nights have helped push grapes to a desired brix level and optimum physiological maturity. This combination of climate conditions will keep acids at a higher, optimum level, with low pHs, both of which are qualities you want in grapes that will produce excellent quality wine.
First to be ready for crush this week is Sauvignon Blanc. With possibly Chardonnay, Pinot Gris and Merlot from Red Mountain next week.
Syrah and even late-ripening Cabernet Sauvignon should be ripening in the next 14 to 21 days. The rest of harvest is expected to stretch into early November. Hopefully, harvest will end well before the first frost, to ensure that the vines have enough time to go dormant, and avoid die-back.