Catch McCormick's Fish House and
Chateau Ste. Michelle Wines in November

By Kathy Ward

Tasting Card · Fish From Afar

Hooked on exotic game fish but not sure which wine you'd want with Baja sailfish? And when you reel in Bluefin tuna or Fijian barracuda, how do you tackle the "red or white, can't decide what's right" plight?

Dangle with the dilemma no longer. Net the expertise of winemaker Mike Januik and chef Patrick Beauchemin in these culinary decisions at the November program. Wines by Chateau Ste. Michelle and the Seattle dining institution of McCormick's Fish House will be catch of the day for a classic Northwest tasting card.

Described as an affable, soft-spoken artist and the secret ingredient in Ste. Michelle's success, Mike Januik has been crafting their wines since 1990, modestly garnering more than 100 gold medals and other top awards.

With a master's degree in enology, Mike says he's a scientist by training but a craftsman at heart. He will be guest speaker for the program, sharing his thoughts on what makes a wine premium quality.

Though the Chateau's history dates back to the post-Prohibition 1930s, the premium story begins in 1967 when European vinifera varietals were planted in the Columbia Valley. From there, Ste. Michelle and the Washington wine industry grew in tandem, with Merlot and Chardonnay pinpointing this region on the global wine map.

The fascinating geology of south central Washington is integral in the study of wine growing in the state. Ancient lava flows and Ice Age flooding that rechanneled mighty rivers left soils ideal for nurturing grape vines.

Two wines selected by Mike for our tasting are products of specific vineyards — Indian Wells and Canoe Ridge Estate. Both sites, at the northern and southern ends of the Columbia Valley appellation respectively, overlook the winding Columbia River.

Fish From Afar

Exotic in comparison are the game fish that chef Patrick Beauchemin has chosen to pair with the Ste. Michelle wines. It's a rare opportunity to sample in one evening several of the more than 350 varieties that McCormick's Fish House offers during the course of a year.

With a turn of the century atmosphere in a 1920s era building at Fourth and Columbia, McCormick's pioneered the "fresh sheet" in Seattle restaurants to inform customers of the diversity of seafood available each day, a long- standing tradition of Boston fish houses.

And "fresh" is exactly that at McCormick's. Fish flown in from around the globe are prepared and served within a day. About 28 to 30 varieties are listed at a time, and the sheet is changed twice daily for lunch and dinner.

With such a selection, Patrick, a graduate of the Culinary Institute of America and executive chef at McCormick's since 1995, has ample opportunity to create unique preparations adjusted to the flavor profile of each fish. Game fish, Patrick points out, have powerful flavors that work well with heavier wines. The natural oils and texture of shark, he explains, call for a full bodied red, and the smoky components of his mixed grill served with tomato coulis work oh, so well with a Cabernet Sauvignon.

Catch this wine and game fish pairing November 11 at St. Demetrios Cultural Center in Seattle. Doors open at 7 p.m. and the program begins promptly at 7:30. Reservations are not necessary. Entry fee is $10 for members, $15 for guests.

Plastic cups are provided for wine tasting. If you prefer, bring your own glass — more than one if you wish to do comparative tasting. Enological Society logo wineglasses can be purchased at the meeting for $2 each.