Walla Walla’s very own Strip

We have seen the downtown area of Walla Walla get brighter every year, and to my delight the mall has become a little less bright as time goes by.  I don’t

The Main drag through Walla Walla

mean to say that I am glad that businesses are not doing well.  However, any mall to me is just a sick tribute to the mass marketing, commercialism, and material obsession of America, rather than a place where shops are localized for a person’s convenience.  That is what Main streets and Downtowns are for, an area to localize shops.  Walla Walla has done a fantastic job with drawing businesses, national attention, and people to the Main Street.  There are stores for everyone, whether they be a local resident just shopping or visitor looking seriously for some fun.  The wide array of stores covers clothing (both recreational and fashionable), books, gifts, toys, hobbies, food, art, wine, candy, kitchen supplies, and more.  Really, it has everything a mall has and much more if you count the beautiful Main Street, historic buildings, friendly people, and fantastic food (versus something fried and sitting under a warming lamp).

Some of the attractions on Main Street include Inland Octopus Toy Store (trust me; there is a toy in there for everyone no matter how old or young).  The gift shop Romanza has plenty of knick-knacks and some really funny cards.  There are numerous wineries, places to eat, and a few delis.  The Book and Game Company has a great selection of books and also carries many board games, role playing games, or card games.  Even if you need a place to sit and relax there is the seating area at Main and 1st that often has music or other events.  Or just a few blocks East on Main, there is an ideal picnic spot at Heritage Square Park.

One of the many pieces of art along the Main Street.

Which leads to another thing Walla Walla is doing very well; more development of parks, walkways, and bike lanes.  For a town just over 30,000 people we have 18 parks and over 600 acres of recreation area.  The city has done well trying to grow itself before growing any of the industries that already thrive here.  The few buildings downtown that needed some tender love and care have been getting it.  With the local businesses’ and communities’ help there is no reason Walla Walla can’t grow while still keeping the small town charm.  We are a small town much like St. Helena near Napa used to be.  However, we are not doomed to the posh designer clothing stores and $35+ a plate restaurants.  Many of the higher end businesses in St. Helena could not last in Walla Walla; as we don’t have the population base necessary to keep those businesses open.  In smaller out-of-the-way cities, many of those big ideas are not feasible unless there is a bottomless budget to either import or export said product and to reach outside customers.  I for one would like to see more businesses that rely on and cater to the local community.  And in this current economy does it not seem like the best action anyway?  There’s not going to be any big plan or major renovation that is going to fix anything fast.  So why not start local and do something that benefits you and your neighbor – instead of trying to benefit yourself so much that your neighbor gets hung out to dry.

Crush, Crushing, Crushed

The 2009 Harvest year is well underway and many wineries are over 50% done with the harvest.  Out here at Forgeron we hare just starting to harvest some of the later ripening varieties, we just pulled in our first Cabernet Sauvignon yesterday.  And hope to pull in a bit more Syrah within the next few days.  We have already seen some of our Malbec, Zinfandel, and Syrah from one of our warmer sites out at Stone Tree Vineyard in Yakima.

Crush has not occupied us completely though, there are still plenty of events, tastings, and winemaker dinners to find us at.  The Lamb Jam in Seattle is coming up October 25th.  Another winemaker dinner with Marie at Russell’s in Bothell.  Then in November to keep you occupied there is the North West Food and Wine Festival in Portland on the 14th.  There is also a fairly new tasting event called 20 Something that is directed towards the new younger wine drinking crowd.  That event is held in Seattle on November 21st.  Don’t forget about the Barrel Tasting weekend December 5th in Walla Walla.  Out at Forgeron we are gearing up for our annual Anvil Club Party that will be on the December 4th, at the start of the weekend (more details coming soon).  We hope that all is well and to see you soon.

Acadia Bistro Winemaker Dinner

Recently Marie-Eve got back from the Acadia Bistro in Portland for a Forgeron Cellars Winemaker Dinner.  Since most of us did not have a chance to try the outstanding food and wine pairings we brought the menu to you.

2007 Roussanne – Tabasco pickled Shrimp; avocado-cucumber puree, mango relish and popcorn.

2003 Cabernet Sauvignon – Bacon wrapped Catfish; green heirloom tomatoe coulis, fried black eyed peas.

2004 Klipsun Vineyard Merlot – Elk tartar tartine; Fried parmesan butter, pickled shallot.

2005 Syrah – Lamb Sausage; Bacon onions, fig mustard, fingerling chips.

Acadia's purple ceiling and mustard colored walls matches the odd decor and creates a pleasant relaxing mood.

2005 Late Harvest Gewürztraminer – Cowgirl creamery Mt. Tam triple cream, Johnny cakes, honey gastrique and carmalized pineapple.

The Chef was Adam Higgs with Matthew Stauss as Sous Chef.

That certainly looks like a fabulous dinner and wine pairing.  Although at a $100 a plate I might be tempted to stay within my own kitchen.  If you are looking for your own menu ideas we have plenty.  Recently at a party with some friends we had some wonderful bacon wrapped scallops that were to die for with our 2008 Roussanne.  Also on the table that night was Bruschetta with Goat Cheesse, Tomatoes and Basil.  With a main course of Shrimp and Pasta with Creamy Pesto Sauce.  lastly and never least in my book; dessert was an exceptional seasonal fruit pie.  If you would like full recipes please click on over to our recipe section.

Taste Till Your Tongue’s Content!!

Wine tasting can be much like a class (a seated, seminar-like event), or less formal with tasters just milling and mingling about with winery tasting room attendants pouring samples, or one that is just a gathering of friends.  At many tastings there is usually a group or panel of judges.  In some competitions the judges may not be allowed to talk about the wine in question.  Some believe secluding the judges is a disadvantage to the tasting as one judge may learn from another at a tasting just as any person would learn from the more experienced.  Tastings groups, events, and parties are very important for the wine industry; not only because of wine purchased, but in palate education.  As a single person it is not cost efficient or even possible to taste the amount of wines you could at a group tasting.  Even if cost is not a factor; ask yourself how much wine would I want to open and drink alone, while maintaining an ability to taste accurately, or how much can I learn tasting wine alone?

When you are in a group you have a chance to discover other people who share the same likes and dislikes for wine.  Hearing opinions from people that you personally know and respect (either themselves or just their palate) will help develop your palate education.

Any room or open area (even outside) can be used as a venue for a tasting, as long as you follow a few basic guidelines.

1. The area should be well lighted, free of smells; be it from wood, flowers, perfume, or even many foods.
   

   Wine Tasters await the next pour at a Forgeron tasting event

2. Many serious tasters also prefer a quiet room – indeed, talking about the wine before all people have had a chance to taste it is considered a faux pas.  The power of suggestion can take hold in any taster’s mind, and you should formulate your own opinion at first.
3. Places to sit and desks to write are a good idea if you want people to be taking notes or scoring wines.
4. Also, with numerous wines open, a few buckets or extra cups for spitting are always a good idea.

Spitting is not at all looked down upon and is actually a necessity for serious wine tasters.  If you are drinking all of your samples, eventually the alcohol will confuse your palate.  You don’t have to swallow wine to fully taste it either.  Many people swish the wine around their mouth for 7 to 10 seconds for a full taste.  Some sip air through their lips and the wine sample; to fully experience the wine.  Not to mention what drinking your samples after a night of tasting will do to your ability to drive.   If you have a horrible aversion to spitting, try to eat a meal before hand, your body absorbs less alcohol on a full stomach.  Or if you are out for a good time be sure to organize a car pool or take a taxi.

We hope this gets you started tasting on a regular basis or at least eases some of the uppity or constricted views on wine tasting.  Tastings are really something that everyone should be doing.  If you don’t like wine, you might find a few exceptions, or you may learn why you don’t like certain wines.  Tasting is all about learning your own preferences, it just takes practice.  However, if you are looking for more tasting tips, please check back in a few weeks.  We will be discussing more fully the types of wine tastings, how to taste wine, etiquette, even wine clubs and many other tasting facets.  If you have any questions or topics please let us know.

Wine Bloggers’ Conference comes to Walla Walla in 2010

Last week the Washington Wine Commission announced that the third annual Wine Bloggers’ Conference will be in Walla Walla June 2010.  Washington was recognized by Alen Wright as one of the countries “premier grape growing and wine making regions,” and it has an understanding of the value bloggers play within the wine industry.  The past 2 conferences had been held in California.  However, next year Washington gets the opportunity to draw in bloggers’ from all around America and Canada.

The event is scheduled to be June 25th – 27th, 2010.  With more than 250 bloggers and other media attending the event, there will be more information to come (probably in the form of a blog post).  If you want to learn more or register, please click here.

Balstille Day is coming! Break out some cooking wine and get your Champagne glass ready!

Looking for a reason to get out of town since the Fourth has passed?  Bastille Day is coming why not , throw on a beret, grab some Champane, Cheese, start talking like Inspector Clouseau, and hop on a plane to France.  Seriously though, can you find a better excuse to celebrate, drink wine, eat cheese, and fail to pronounce the word ‘able’ with your own je ne sais quoi? 

Fireworks light up the Eiffel Tower

If you were in France you would be just one of thousands gathered in the Champ de Mars to watch the fireworks set off at the Trocadéro.  However, if you’re like us and not able to find cheap tickets to France for the 14th you can always celebrate right here in the US.  Just follow the above steps without hopping the plane and cook up one the traditional French meals below, add a little music from Hector Berlioz to complete the mood, and voila!  Just close your eyes smell your food, and who knew you weren’t sitting on Avenue Foch among all the upscale hotels and restaurants?

French Foods for the National Holiday (just click the name for full recipe):  Duck a l’Orange,  French Mushroom Soup,  Venison Stew,  Créme Anglaise,  and an old time favorite Traditional Medieval French Custard Tarte.  If you would like more idea’s, jump on over to La Belle Cuisine for full meal plans, French photography/art, and more Bastille Day fun.

What is Walldeaux’s Story!?

Our infamous Blacksmith Walldeaux Smithie

The unique heritage of Walldeaux Smithie is a combination of old world and new world, with ties to the Bozeaux Vignerons, and the evolving locale of Walla Walla, Washington.  Therefore Walldeaux truly embodies an eclectic blend of tradition and innovative spirit.

Walldeaux Smithie is one of Forgeron Cellars most favorite wines to make.  It is a fantastic red blend that changes year to year depending on the varietals harvested.  Marie-Eve really shows her blending prowess in the lab while trying to select the barrels that will eventually make the final blend.  The staff sample all the various options for blending, offering opinions to help determine the final blend.  All the while, Marie-Eve is formulating new sample blends from the selected barrels until we can all agree on a final creation.  It makes for a fun filled education packed day of tasting and talking about wine.

The newest blend for Walldeaux is 33% Zinfandel, 32% Cabernet Sauvignon, 18% Syrah, 12% Petit Verdot, and 5% Merlot.  Some might say a kitchen sink blend, but if you have had it, you know it’s much more than that and definitely one to keep your kitchen pantry stocked with.

Wonderful finish to a Vintage weekend at Walla Walla

Vintage Walla Walla was a fun time out on the stormy town.  Not that Walla Walla thunderstorms are anything compared to many of the stormy states in the middle US.  However, it was fun having a reminder as to the beauty of a good old fashioned summer storm.

During the Vintage pour last weekend we brought out our 01 Zinfandel (Marie-Eve is particularly fond of this wine!), 01 Cabernet Sauvingnon, and the 02 Chardonnay was tasting great! 

One of the few Washington Zinfandels

These wines have aged wonderfully with a surprising amount of fruit present.  They have also developed a wonderful nose and that supple mouthfeel that only age can give you.

Although we wanted to take the 01 Merlot to the vintage pour we thought four wines might be a bit much.  Many other wineries were bringing only one or two.  In spite of this we wanted to offer this magnificent wine and the other wines we poured at the Vintage weekend to our beloved followers.  With an extremely limited quantity from our library, we are offering you the opportunity to pick up some of our Vintage wines in the tasting room.

Bottling again! Already?

Well,  it doesn’t seem like much time has passed and here we are bottling again out at Forgeron.  However, it is another wonderful sunny & breezy day to be bottling, although some of the workers not in the shade might disagree with me.  At least they get to work on their tan, or burn in one guy’s case.

This time we are finishing up the work on our 08 Vigneron Select Chardonnay, 07 Barbera, 07 Petit Verdot, 07 Primitivo, 07 Zinfandel, 06 Cabernet Sauvignon, and our Walldeaux Smithie 4th Edition.  Release dates to be determined by the distinguished palate of Marie-Eve Gilla.  So please be patient, and we at the tasting room will also do our best to be patient, because Marie will not rush wine for any man, woman, or Labrador.

We hope the Spring is treating everyone well and their gardens even better.

By: Walldeaux

Walla Walla a New Destination

Walla Walla Vineyard

There’s something special about the wine cultivated, crushed and consumed in the Walla Walla Valley. From Cabernet Sauvignon, to Late Harvest Gewürztraminer, to my personal favorite Merlot, the blends and vintages are boundless and you are sure to find a phenomenal Walla Walla wine .

The rich, sedimentary soils, blazing sun, and slightly higher precipitation levels in Walla Walla and the surrounding areas help yield the perfect conditions for grapes to flourish, and produce brilliant wines.

The impact of such great wine has rippled into other areas of life in Walla Walla. Cheese stores, wine bars, live jazz, and fabulous dining options can all be attributed to an exciting wine culture in the Walla Walla Valley.