Special Treats Add Extra Joy to Holiday Party

By Kathy Ward

It's the quintessential soirée season and we've planned a grand Enological affair for the annual Society Holiday Party. Enjoy an evening of Champagne, mellow Port and Madeira and sumptuous foods at this festive walk-around event.

A Program Committee special treat this year is that you don't have to supply an appetizer as in the past. No trays to fill and carry in, nothing to collect as you leave. We've done all the work so you simply come sip, taste and mingle with friends. Please do not bring any food!

This party program gives you a jump on scouting out wines you'll want for celebrating the final holidays of the century. Sparkling wine producers have supplied us well for the big Millennium Eve bash, so here's a chance to try several from five wine regions around the world. The Ports include selections from Portugal and Oregon. And the Madeira - a rich and deep wine that goes so well with nuts, robust cheeses and dark chocolate - is an exclusive import of the Michael and Bartholomew Broadbent enterprise, credited as vanguards in reviving the appeal of this style in America.

To complement the array of wines will be an elegant selection of foods from Café on the Terrace in Mountlake Terrace. Peterson Cheeses in Auburn, Yukon Jackson's Chocolates in Seattle and other special treats planned by the committee are also on the menu.

Special pricing for the Holiday Party is $15 for members, $20 for guests. Those who join the Enological Society as first-time members at this program receive a complimentary logo wine glass. See you at the St. Demetrios Cultural Center in Seattle on Wednesday, December 8. Doors open at 7 p.m. and the tasting begins promptly at 7:30. Reservations are not necessary.

Holiday Party Sparkling Wines

Henriot Souverain Brut NV, made with predominantly Chardonnay Grand Crus and great savoir-faire by a Champagne house established 1808 in Reims, is perfect with appetizers and smooth enough to serve with a decadent chocolate dessert.

Castellblanch Cristal Cuvée, a type of semi-dry cava made in the Catalonia region of Spain since 1908 by one of the most established names in the cava world, is one to try with spicy cuisine such as Mexican or Thai.

Nottage Hill Sparkling Chardonnay from Australia, ideally served as an aperitif but accompanies light flavored dishes as well, is an import of Hardy Ltd.

The Pacific Echo line of sparkling wines from the Anderson Valley of Mendocino County in California, formerly known by the name Scharffenberger, includes four classics. Pacific Echo Brut, a méthode champenoise crafted sparkler of two-thirds Pinot Noir and one-third Chardonnay, is the winery's signature style. Pacific Echo Vintage Blanc de Blancs, made entirely of Chardonnay, makes an elegant apéritif and also complements caviar, sushi and light fish courses. Pacific Echo Brut Rosé, predominantly Pinot Noir and a delicate coral color, pairs well with grilled salmon, poultry and lamb. Pacific Echo Crémant, with less effervescence than the Brut, has a hint of sweetness and is a classic partner to fruit desserts, a counterpart to spicy Asian cuisine.

LaVelle Vineyards 1997 Sparkling Wine, 100 percent Pinot Noir crafted traditionally including hand-riddling and finished in a Brut style at the Eugene Oregon winery, is a natural with caviar or salmon paté and even cheesecake.

Domaine Ste. Michelle, the sparkling wine label of the famous Chateau Ste. Michelle winery, is crafted in the time-honored méthode champenoise tradition from Columbia Valley grapes. Domaine Ste. Michelle Blanc de Blanc has a lean and steely sophistication characteristic of "white from white" sparklers. The Domaine Ste. Michelle Cuvée Brut is an elegantly balanced blend by winemaker Rick Casqueiro.

Silver Lake 1994 Sparkling Brut is produced by this Washington winery in the French method, blending Pinot Noir and Chardonnay from grapes grown in the Red Hills of Dundee in Oregon.

Gordy Rawson, who has made sparkling wines for 15 years, uses grapes from southwest Washington, a cool climate comparable to the Champagne region of France that ripens fruit at a low sugar content making them ideal for sparkling wine production. The Alexia 1997 Blanc de Noir is entirely Pinot Noir. The Alexia 1997 Brut is a fifty-fifty blend of Pinot Noir and Chardonnay.

From Port to Madeira

Quinta do Crasto 1994 LBV, described as medium bodied and medium sweet, is a ready to drink Late Bottled Vintage import from the Douro region in northern Portugal.

Quinta do Crasto 1997 Vintage, rated 90-94 by Wine Spectator, comes from a winemaking house dating back to 1615 with Roman ruins suggesting even earlier viticultural activity.

Martinez Master's Reserve Ruby Port, from the six classic red Port grapes of the Upper Douro, is described as wonderful for after a good dinner because it leaves one with a great sense of well-being.

Serendipity Cellars 1998 Newport, a dessert wine made in the Oporto style with Maréchal Foch grapes from the central Willamette Valley of Oregon, has won medals at the Newport Seafood & Wine Festival and Monterey Wine Festival.

Broadbent Rainwater Madeira, made from Tinta Negra Mole grapes and aged in oak casks for at least three years, is a good introduction to Madeira says Wine Spectator.

Broadbent Ten Year Malmsey, a rich, sweet wine best enjoyed with desserts or on its own after meals, is made from the Malvasia grape and is an exclusive import from the Portuguese island of Madeira.

Foods for the Fest

Café on the Terrace
Tourte De Pomme au Fromage de Chevre (potato and goat cheese tartlets) that go well with Ports.

Wild Mushroom Madeira Soup with Crème Fraîche accompanies Madeira.

With Champagne:
Smoked Salmon Paté Canapés
Herb Cream Cheese and Shrimp Canapés

The Peterson Company has ordered a wonderful selection of European specialty cheeses from Rungis Market in Paris to complement various wine styles and flavors.

Keith Jackson of Yukon Jackson's Custom Confections is creating his special Truffles made with Ruby Port and hand-dipped in chocolate.