Bonus Program: Member Symposium

By Kathy Ward

Tasting Card • Cinnamons

Walk-around programs are among our most popular. And chatting about wine with friends also ranks high among Enological Society members. The season finale was an opportunity to taste an eclectic variety of wines, discuss them while milling about, and discover why it’s fun to belong to Seattle’s premier wine organization.

This unprecedented June bonus program was a special Member Appreciation Symposium. In true spirit of the definition “to drink together,” friends and fellow members socialized and learned more about Society events in a convivial party setting. Music, conversation and interchange of ideas were on the menu.

The Northwest Wine & Food Festival committee previewed their August 2 event, demonstrating why the Enological Society has a distinguished 28-year run that ranks our Festival among the top 10 wine judgings in the nation. A display showed how wines are set up and presented to judges in two days of intense evaluation. An originator of this Festival judging, Gerry Warren, was on hand to answer questions and explain how five judges are selected each year.

Warm up to Cinnamons
Cinnamons Grill (in conjunction with Penny Rawson, who brought us Racha Noodles last year) has selected four food courses to pair with a collage of wines: Pinot Gris, Riesling, Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir. Chef/owner Geogy Chacko knows his wine pairings, featuring an adjoining tasting bar at the Lynnwood restaurant.

Carved wood throughout Cinnamons warms a visitor to menu delights. It's equal parts Indian, Northwest, and a combination of the two. And a fireplace, piano and Indian sofas in The Wine Room settle patrons into cozy Monday night tastings. Geogy also owns Chutneys Grille on Capitol Hill and Bebas Deli on Westlake.

Among the first to bring Indian foods to Seattle in the 1980s as Geogy’s India Cuisine, he’s also worked with notable restaurant celebs: lead cook with Ludger Szmania at Four Seasons Olympic Georgian Room, Kathy Casey at the Sheraton, and was Brian Poor’s sous chef at Chandler’s Crabhouse.

Wines will be placed at several tables for individual selection to mix and match with the food courses. Here are the chef’s suggestions:

Wine pairing for the Crab & Potato Cake with cilantro and garlic sauce is Pinot Gris and Riesling.

Chicken Tikedar, cooked in the traditional round-top brick and clay tandoor oven, with a creamy rich tomato-butter sauce easily transitions between Chardonnay and Pinot Noir.

The Stuffed Pepper seasoned with an India spice blend and finished with a colorful saffron sauce calls for a Chardonnay.

Lamb Chalmp is a traditional favorite with Merlot and Cabernet Sauvignon.

If you wish to be added to the address list to receive updates about other Society events, e-mail us at EnoSocMsg@aol.com.

Not an Eno Society member yet? Come as a guest and learn the benefits of joining us. Discounts at wine shops, wineries, restaurants and lodging – as well as reduced ticket price to Society events – are some rewards of membership.

Click here to see a list of past Seattle Programs