A couple of weeks ago, I ran an article about finding the best salmon burger in Seattle. Ray’s Boathouse Cafe won by a mile.

When I sent the link to my brother and sister-in-law in central Florida, they were inspired. So that very evening, with their three teenagers off at camp and a quiet night on their hands, Nancy and Brad grilled up a batch of salmon burgers purchased from Fresh Market.

Sad to say, they weren’t very impressed with the burgers (we would have been better off just grilling a piece of salmon, Brad reports), they were impressed with the evening’s wine pairing, a bottle of  Cruz Allen 2008 Reserve Pinot Noir from Mendoza, Argentina.

In a follow-up email, Brad had this to say about Argentinian wines in general:

“Although known for Malbec, Argentina is producing other great varietals now. They are excellent quality for the price. Argentina is similar to Australia about 5-10 years ago, before Australia was ‘discovered,’ and prices went up. Here is a good piece on Argentinian wine making.”

Thanks for the insight, Nancy and Brad!

Late last month, The Hogue Cellars, Washington’s fourth largest winery, stunned industry insiders when it announced it had decided to move 100% of its production to screwcap closures.

On June 23, the company announced the results of groundbreaking research conducted between 2005 and 2010 that confirmed Saranex**-lined screwcaps as the ideal closure for preserving and aging The Hogue Cellars wines.

According to a press release, “Saranex liners comprise layered polyethylene which is slightly permeable to oxygen, meaning a desirable ratio of oxygen comes in contact with the wine to allow slow, steady development while maintaining freshness. These screwcap closures were proven to hold fruit flavors and aromas without significant reductive character compared to natural cork.”

Jordan Ferrier, Research Winemaker for Constellation Wines U.S., presented the winery’s extensive study results at the 62nd annual American Society of Enology and Viticulture (ASEV) Conference in Monterey, California.

The study is the first conducted at a large-scale winery that compares multiple closure types sealed on a commercial bottling line under controlled conditions with findings shared publically.

“Until now, acceptable wine-aging standards have been defined by the cork closure,” said Conan Dinn, The Hogue Cellars director of winemaking. “However, this study shows that wines aged under the right screwcap closure over five years were better preserved, aged well, and were deemed the highest quality.”

The study was conducted in two parts, the first focused on analyzing the impact of closure type on The Hogue Cellars 2004 Sauvignon (Fume) Blanc – an oxygen-sensitive white wine.

The second section was dedicated to understanding the effects of screwcap closures on the long-term age-ability of a 2004 Hogue Merlot and 2003 Genesis Merlot.

Ten closure types were evaluated for the Sauvignon (Fume) Blanc and nine closure types for each of the two Merlots, with white samples evaluated at four-month intervals for three years and red wines evaluated at 12-month intervals for five years.

In total, more than 3,200 samples were tasted over the five-year span. And overall, the panel preferred closures that allowed slower oxygen ingress and therefore, held proper levels of free sulfur dioxide (a common preservative) in the bottle.

A team of seven trained winemaking and production experts at The Hogue Cellars blind-tasted and assessed each of the wines, with specific insights as follows:

— Wines under aluminum and tin-lined screwcap closures showed reductive wine qualities or flinty characters, a smoky, gunpowder smell or taste.

— Wines sealed with synthetic corks oxidized more rapidly than other samples in the set.

— Wine sealed with an experimental alternative polymer liner exhibited dried fruit or oxidative characters.

— Wines sealed under a screwcap with a Saranex liner held bright fruit tastes and aromas, showed steady, consistent oxygen exchange and preservation of free sulfur dioxide.

— High quality natural cork showed signs of fruit preservation and steady oxygen ingress, but with great bottle to bottle variation and inconsistency.

In summary, wines aged under Saranex-lined screwcaps tasted better and offered better results than aluminum or tin-lined screwcaps or synthetic closures, and eliminated any risk of TCA or taint that can occur using traditional cork means.

This is the second screwcap study conducted by The Hogue Cellars. The findings of the winery’s first study released in 2004 compared natural cork, synthetic closures, and screwcaps, and found that wines bottled under screwcap were cleanest and best retained fruit flavors.

As a result of those findings, The Hogue Cellars moved 70 percent of its production under screwcap closures.

The latest findings released today expand on the initial study by measuring the effects of each closure’s age-ability over time based on the level and rate of oxygen ingress.

As a result of this second study, The Hogue Cellars will move 100 percent of its production–which includes its premium-tier Genesis and Reserve wines–to screwcap closures with Saranex liners.

By the 2009 vintage, all wines in The Hogue Cellars portfolio will be under this closure type.

“It all comes down to quality. We want consumers to know that when they purchase a bottle of The Hogue Cellars wine, whether it’s to enjoy that night or in five years, the wine in the bottle will be fresh because it’s been sealed with the best closure currently on the market,” said Dinn. “Our studies prove that high quality white and red wines can be sealed and preserved with screwcaps and we believe that our extensive research and proven results will help to positively shift the perception of screwcap closures with consumers.”

** SARANEX(TM) barrier films are coextruded multilayered films containing a layer of SARAN(TM) resin integrally sandwiched between outer layers of polyolefins. SARANEX films offer a balance of barrier properties, toughness, chemical resistance, softness, flexibility, attractive appearance, and good economics in a single film structure. SARANEX(TM) is part of Dow Specialty Packaging & Films.

Interior shot of Trattoria Cioppino

A couple of weekends ago, when Seattle’s summertime weather was still an iffy proposition and sunny days were still very much in the minority, we seized the day (so to speak) to trek the approximately three-mile circuit around Green Lake.

Just before starting, we walked by a small retail complex across the street from the lake that houses a BluWater Bistro, pizza joint, health club, and a new entry–Trattoria Cioppino. As we passed by, we recognized a familiar face–Erik Brisbane–long-time general manager at Barolo Ristorante in downtown Seattle and most recently employed by Cafe Campagne.

We struck up a conversation with our friend, picked up a menu, and snapped a couple of shots of the inviting interior of what used to be a World Wrapps!

Below are further details from a press release that Erik sent out yesterday announcing a new menu and other tweaks to this newcomer upon the Seattle restaurant scene.

Welcome to Erik and Chef Riccardo Simeone. Long may you reign in Green Lake!

<<Seattle’s newest Italian dining destination, opened their doors for business at the beginning of June. Chef and co-owner Riccardo Simeone (sim-ee-oh-knee) spent the month of June perfecting his timing and recipes and released a new menu the second week of July.

“I was finally able to source some good organic flour and perfect my recipes,” Simeone says. “The soft opening allowed me to experiment with my pastas and try out new techniques.”

Located at the north end of Green Lake in a former World Wrapps storefront, Simeone and co-owner Silvia McDowell have transformed a drab space into a casual dining spot with elegant and affordable food.

By its very definition, a trattoria is an informal dining establishment akin to a bistro or café. The fantastic, quick to prepare food is perfect for a full lunch or dinner, an afternoon snack with a glass of wine, or a perfectly crafted dessert with an espresso.

Hailing from Gaeta, Italy (located midway between Rome and Naples in the province of Lazio) Chef Simeone spent his youth working in kitchens throughout Italy. Upon arriving in the States in 1993, he perfected his kitchen skills in Las Vegas and Seattle, including stints with Cucina Cucina and Barolo. Most recently Chef Simeone ventured to the Washington D.C. environs to open the Buddha Bar there. After surviving an East Coast winter, he concluded that appeal of Seattle was too great and that he must head home to open his own place.

His business partner (and pantry cook) Silvia McDowell found the North Green Lake location and with a bit of imagination, paint, and marble they transformed the fast food restaurant into a casual 40-seat dining destination.

“Green Lake is wonderful,” says McDowell. “It’s close to where I live in Greenwood and the neighborhood itself is so dynamic and friendly. We’ve heard from our neighbors that there was a real need for a new place, so our timing is perfect.”

Though Chef Simeone’s birthplace is near the center of Rome, his culinary influences explore all of Italy, embracing Tuscany, Sicily, Sardinia, as well as his homeland of Lazio.

Homemade and inventive pastas are a passion for the chef. He constantly strives to find new combinations of flavors that marry well on the dish. He makes Cavatelli, multiple flavors of gnocchi, as well as raviolis on a marble-topped workspace in his kitchen. He is working with a local craftsman in designing a new table where he can make pastas in the dining room during the daytime. In the near future, he will sell pre-packaged pastas that he has created for people to take home and cook themselves. Along with his signature marinara sauce, one will have the option of enjoying dinner at Trattoria Cioppino or taking Trattoria Cioppino home with them.

The vast menu includes both the familiar and inventive. Trattoria Cioppino features the same menu (with few changes) both for lunch and dinner.

For appetizers, one can enjoy Crispy Calamari with Prawns, Zucchini, and Granny Smith Apples; Lemon-Butter Prawns; as well as a delightful Prosciutto and Marinated Fig Crostini or a Portobello Mushroom and Crab Patty.

Lunchtime selections include a Watermelon Salad with Aged Ricotta and a Raspberry Dressing as well as a Portobello Mushroom Sandwich with Spicy Strawberry Jam and Goat Cheese.

Pasta highlights include a section devoted exclusively to pastas made in house including a variety of raviolis, Spinach Gnocchi with Prawns and Bottarga, and a Duck Ragu Cavatelli.

Living up to the restaurant’s namesake, a Rich and Robust Cioppino is offered to fulfill any seafood lover’s desires. With Manila Clams, Penn Cove Mussels, calamari, and so much more in the chef’s tomato broth, the seafood “stew” is a crowd-pleaser. Chef Simeone includes Free-Range Chicken, Natural Angus Beef Tenderloin (with a Garlic-Rosemary Truffle Butter,) as well as Veal Porcini, and Chicken Marsala.

Not to be outdone, the desserts made in house include the familiar (a quite light Tiramisu and a Seasonal Crème Brulée) as well as the “BDCIS,” a secret recipe cheesecake that Chef Simeone guards closely.

FAQs:

Address:

7900 East Green Lake Drive North Suite 107

Seattle, WA 98103

Phone: 206-526-7900

Website: www.CioppinoSeattle.com

Facebook: www.Facebook.com/CioppinoSeattle

Hours of Operation:

Lunch: Tuesday through Sunday from 11 am to 4 pm

Dinner: Tuesday through Sunday from 4 pm to 10 pm

Beer, wine, and non-alcoholic beverages are available.

Wheelchair accessible.

Kid friendly.

Reservations not required for parties up to four. Parties of six or more are highly recommended to book in advance, as space is limited.

A recent press release from the good folks at Wine Yakima Valley touted their new “Grown to Greatness: Wine and Food Summer Escape.”

This self-paced, eight-week event highlights the four Yakima Valley growing and wine-producing communities in two-week successions throughout July and August: Zillah, Yakima, Red Mountain and Prosser.

Visitors can take part by visiting the tasting rooms for special offers, enjoying two community events, or by taking the bounty home with them in the form of recipe decks.

“Food and wine go hand-in-hand ,” the press release says. “And along with this taste tour comes culinary experiences and take-home recipe cards you won’t find elsewhere.”

Guests can purchase a recipe deck complete with over 30 original recipes paired with featured wines from Wine Yakima Valley wineries. The deck is available for $15 and comes stocked with winery cards detailing features of each wine community, location, wines, hours, etc.

Ambitious wine lovers can visit all of the wineries over the eight-week promotion to taste their featured wines and get their recipe deck stamped.

Those who get at least 15 wineries to stamp their deck from July-August will be entered to win a VIP pass that gains them access to all 2012 events including Red Wine & Chocolate, Spring Barrel Tasting, Wine & Summer Food Escape, and Catch the Crush.

Those who present their recipe deck in hand will also receive special offers from the featured community wineries during their corresponding two weeks, including special reserve tastings, case discounts, or additional food pairings.

During their featured weeks each winery will also offer a local Yakima Valley-grown or -produced food item paired with their wines.

Yakima Valley’s extensive local bounty includes some of the best items in the state such as peppers, peaches, cherries, cheeses, and beef.

Food-and-wine pairings include: Peach Habanero Chutney with Riesling at Mercer Estates and Fries Family Apple Cake with Riesling from Desert Wind Winery.

Schedule of Events

July 1-15, Zillah

Named after the daughter of the town founder, Zillah is 18 miles south of Yakima on the north end of the Yakima Valley. This agricultural ‘bread-basket’ has been recognized as a producer of high-value, award-winning wines.

Grown to Greatness event: Zillah’s Chuck Wagon Party. Saturday, July 9, 6:30-9:30 p.m. Mosey over to the Knight Hill Winery barn for a chuck wagon-style dinner from Longhorn Cattle Co. which brings its 1870’s chuck wagon to the party with beef brisket, cowboy beans, salad, sourdough biscuits and wild mountain mixed berry cobbler with crunch top. This highly unique, multi-course, Dutch oven dinner is $90 per person and includes wine pairings from Agate Field Vineyard, Claar Cellars, Cultura Wine, Knight Hill Winery, Severino Cellars, Two Mountain Winery and Wineglass Cellars. After dinner enjoy music and try your hand at line dancing.

July 16-31, Yakima

Most wineries here are small family operations where unpretentious hospitality is the norm. Many are located within a rural countryside with unparalleled beauty. Enjoy a glass of wine while gazing at the beautiful snow capped Mt. Adams or overlook the diverse agricultural abundance of the Yakima Valley.

Grown to Greatness event: Yakima Barrel Cave Dinner. Friday, July 29, 7 p.m. Dinner with Chef Chris Peterson of Kirkland’s Milagro Cantina at the Cave at Gilbert Cellars. This cocktail party and wine pairing dinner at one long communal table in the Cave features Yakima’s own bounty of produce, meat and fish. Each of the five-courses is paired with a different Yakima winery, including AntoLin Cellars, Gilbert Cellars, Kana Winery, Naches Heights Vineyard, Southard Winery, Treveri Sparkling Wines and Wilridge Vineyard. $75 per person.

Concerts: Hey Marseille will perform on July 28 at Gilbert Cellars and Portland-based Blitzen Trapper will perform on July 30 providing additional entertainment during the two-week Yakima promotion.

Aug. 1-14, Red Mountain and Community

Located between Benton City and Richland, the Red Mountain American Viticultural Area, a subset of the Yakima Valley AVA, is the smallest in the state. The reputation of the wines produced in this appellation–Cabernet Sauvignon, Merlot, Sangiovese, Cabernet Franc and Syrah–has brought the Red Mountain AVA worldwide acclaim.

Aug. 15-31, Prosser

Prosser offers one of the fastest growing wine villages in the lower Yakima Valley. It boasts many of Washington’s well known labels and has become a destination for wine lovers. It is also one of the more agriculturally diverse areas in the state.

Yakima and Zillah event tickets can be purchased online.

We were very remiss on making a visit to our buddy David LeClaire’s wonderful new Wine World warehouse, a whopping 23,000-square-feet of everything wine and wine-related that opened last December after a whirlwind six weeks of renovation and remodeling.

Wine World boasts 500 Washington labels alone!

Not to mention Oregon wines. . .

Even Idaho!

Of course, foreign wines are widely available. . .

As is a whole section of Sustainable/Earth Friendly vino.

The massive space is centered by two spacious tasting bars with plenty of room to spread out, sip, and savor during one of the DAILY wine tastings!

There’s a big specialty-food section with cheeses, crackers, chocolates. charcuterie. . .

Such as these beauties.

There’s plenty of cold bubbly and white wine. . .

And microbrews from local favorites such as our good buddies Rose Ann and Charles Finkel of  The Pike Brewing Co.

There are wine-lovers’ gifts galore. . .

Including the latest and greatest books. . .

And magazines including Wine Press Northwest, where I’ve been a columnist the past 11 years (!). J

You can build your own basket. . .

Choose wines that have received ratings of 90 points or higher from leading publications, yet still cost less than $20!

Towards the back of the shop, along long the rear wall, you’ll find Wine World’s Staff Picks. . .

And a lovely seating area with recipe from the Celebrated Chefs Cookbook conveniently paired with reasonably priced wines.

Recipes are ready for the taking!

Two gorgeous event spaces have views of downtown Seattle, Mount Rainier, and Interstate 5, which David told me looks like a sea of lights come nightfall.

A serving bar and changing artwork displays make for a sophisticated and welcoming place for a glass of wine or three!

Special events and classes are offered frequently. . .

Heck, even the ladies’ restroom is pretty!

Wine World’s Explorers Club offers great discounts and Explorers-Club-member-only events. And there are always Hot Buys just waiting to be snapped up. And most recent news on Wine World’s blog.

So don’t wait another minute. . .Wine World is like nirvana for oenophiles serious and casual.

Bravo, David and team!

Since its launch in 2007, Pacific Rim has been extolling Riesling’s virtues–versatility, purity of vineyard expression, and the varietal’s ability to inspire all manner of culinary exploration.

Since Monday, May 16, the winery has passed the torch to its 12,000-plus Facebook fans and a nation of passionate Riesling zealots. Pacific Rim fans and all lovers of this most noble of wine varietals have enjoyed the opportunity to lead the Riesling conversation by sharing their personal “Riesling for Being” on the Pacific Rim Facebook page.

www.facebook.com/pacificrimwine

www.twitter.com/rieslingrules

Each week until July 24, fans will vote to award $1,000 to the author of the most popular weekly submission. Entries are limited to 20 words or less and will be accepted from Monday through Friday.

Voting will occur on Saturday and Sunday. The contest is open to United States residents aged 21 and older in all states except California. Riesling fans can learn more and enter by visiting Pacific Rim’s Facebook page.

Brand Development Director and Co-Founder, Shawn Barvaresco, explains: “We want to inspire our fans to openly express their love for this glorious grape through personal connections and passionate proverbs. We’ve been singing Riesling’s praises for nearly five years… It’s now time for our fans to voice their love of Riesling. All personal anecdotes, creative puns and jokes are welcome–as long as the submissions are relatively tasteful and pertain to Riesling.”

Pacific Rim has over 12,000 Facebook fans. The brand’s fan base of Riesling loyalists was built through several innovative social-media programs launched in the past few years, including the RIESLING RULES BOOK and SAVE WATER/DRINK RIESLING sustainability program (a conservation awareness program promoting the preservation of wild salmon ecosystems). To date, Pacific Rim has distributed over 40,000 complimentary copies of its RIESLING RULES BOOK, which is also available online.

Pacific Rim makes 10 different Rieslings in 10 different styles (from bone-dry to medium-sweet to dessert sweet… and everything in between).

www.rieslingrules.com |

A press release from our friends at Watershed Communications in Portland, including Lota LaMontagne and Portland Indie Wine & Food Festival (PIWFF) founder Lisa Donoughe, shared the following news:

“At this year’s Portland Indie Wine & Food Festival (PIWFF) where the Grand Tasting takes place Saturday, May 14, from 2 p.m. until 6 p.m. at The Bison Building (419 NE 10th Ave, Portland), Indie winemaker alumni are taking center stage and pouring their wines, including Oregon’s highly lauded 2008 vintage.

“Returning winemakers will be joined by new wineries (some releasing their first-ever vintages at the festival) that are selected at a blind tasting organized in collaboration with Cole Danehower, author of “Essential Wines and Wineries of the Pacific Northwest,” published by Timber Press.

“Now in its seventh year, PIWFF 2011 will feature an all-star line-up of wineries that participated in the festival from 2005 – 2010, mixed with officially selected new wineries, set alongside Portland’s top chefs in a cool industrial space.

“PIWFF is a once-a-year opportunity to mingle with wineries that have been integral in building the craft winemaking movement in Oregon… and more importantly, to taste and buy their hard-to-find wines direct in one stop. Think of a quality-controlled, winemaker farmers market.

“Since the competition and festival began in 2005, we’ve seen many of our undiscovered wineries earn top scores from major wine media and grow into some of Oregon’s most talked about wine brands,” Donoughe said. “With Oregon’s 2008 vintage being touted as one of the state’s best ever, we thought it would be valuable to invite all alumni back (first-come, first-served!) to show off their best stuff.”

“Past PIWFF chef partners have included local chef luminaries such as James Beard nominated chef Cathy Whims of Nostrana and chef/butcher Adam Sappington of The Country Cat Dinnerhouse & Bar. Just as the winemakers are on site to pour their wines, so too are the chefs to prepare and serve their food.”

Details:

The PIWFF Grand Tasting takes place Saturday, May 14, 2011 from 2 p.m. until 6 p.m. at The Bison Building (419 NE 10th Ave, Portland).

Tickets are on sale now for $75, and $125 for VIP early entry (1 p.m.). General-admission tickets include a commemorative festival tasting glass, pours from all wineries, and food from top Oregon chefs who share the same craftsmanship and values as the artisan wineries.

A complete list of participating wineries and chefs is now online.

My latest Northwest Edge column for the for the spring issue of Wine Press Northwest features URBAN enoteca, a totally cool new “wine center” just south of downtown Seattle.

In the mood for a little weekend travel?

The third annual North Willamette Wine Trail Weekend is set for this Saturday and Sunday, April 9 and 10.

The self-guided weekend tour is hosted by North Willamette Vintners, a nonprofit organization comprised of wineries, vineyards, and other wine-tourism partners in Oregon’s North Willamette Valley.

With stops on the tour in and around Washington County (just minutes from Portland), the weekend’s events are designed to appeal to wine enthusiasts of every level.

Twenty-four wineries will host tastings exclusive to the Wine Trail Weekend, including offerings of reserve labels, new releases, and barrel tastings. And in keeping with Oregon’s food (and foodie) culture, wine pairings with food will be a major emphasis of the event.

Just a few of the many event highlights that will occur alongside wine (and food) tastings include: an exhibition of canvas paintings by Robert Schlegel at Apollini Vineyards, concerts by “Portland’s French Troubadour” Eric John Kaiser at Montinore Estate, “Mystery of the Bottle” discussions at Oak Knoll Winery that discern why certain bottles are used for different varietals, and cooking demonstrations at Helvetia Vineyards hosted by Chef Dave Clark.

The event is priced at $45 ($10 for designated drivers). All guests will receive a reusable wine tote filled with a commemorative wine glass and a variety of special discounts and offers. Designated drivers will receive the same tote–with a stainless steel water bottle instead of the wine glass–along with snacks and non-alcoholic beverages.

Tickets for the North Willamette Wine Trail Weekend are available online at the North Willamette Vintners website until the event sells out, and in the tasting rooms of participating wineries through March 28. When purchasing tickets, guests are asked to decide at which winery their tour will begin, and then are instructed to bring their receipt to that location on April 9 or 10 to pick up their ticket, wine glass or water bottle, and their map/brochure.

Click here to download an online brochure, the perfect starting point to help plan your weekend journey.

Photo courtesy of North Willamette Vintners

We have been VERY remiss in welcoming a lovely new tasting room and event facility to the Pike Place Market neighborhood: Patterson Cellars.

Grand-0pening events took place the last week in January, when we finally marched ourselves down the hill to sip some wine and sample some apps from Volterra Restaurant.

S

Folks in our ‘hood, lucky locals and travelers to the Puget-Sound region no longer have to venture to Woodinville, where Patterson Cellars is based and still operates a second tasting room. For now the winery is bringing its value-priced, award-winning wines to Seattle!

With wines such as 2010 Rosé and Chardonnay, 2008 Forbidden Red, 2008 Cabernet Sauvignon, and 2007 Syrah, there’s plenty of good stuff to choose from!

Cheers, Patterson Cellars, and welcome to the ‘hood!

Coordinates:

Patterson Cellars Seattle Tasting Room

1427 Western Avenue, Seattle (on Western Avenue below Pike Place Market adjacent to the Pike Street Hill Climb)

More about the winery: Patterson Cellars offers two exciting places to try their wines, an urban tasting room located near the Pike Street Hill Climb, on Western Avenue, below the famous Pike Place Market in Seattle, and at the Woodinville tasting room and winery in the wine warehouse district. Both venues offer a unique space and experience for tasting their approachable new world style wines, and for parties and events. Crafting wines for over 12 years, from crush to cork, Patterson Cellars focuses on producing wines as unique as the grapes themselves sourcing grapes from Washington State’s Columbia Valley, Red Mountain, Lake Chelan, and Horse Heaven Hills AVAs.