Washington State Takes on the World!
with Sommelier David LeClaire

Wednesday, February 13, 2008

Riesling is a German varietal that tends to be floral in fragrance, with notes of honey and minerality. The northern French appellation of Alsace is the only region in the country that is allowed to grow this varietal, and these wines are typically much drier than their German counterparts. Trio Vintners of Walla Walla have also produced this single vineyard Yakima Valley Riesling that is drier than the majority of its North American cousins, but does contain a slight hint of sweetness on the palate – a very nice example of an American Riesling.

Sangiovese is Italy’s most planted red grape variety, particularly in the central part of the country. It is the principal grape in many Tuscan wines, including Chianti, and is the sole grape permitted in Brunello di Montalcino. Chianti Classico is the heartland of the Chianti zone, and the Lilliano Chianti Classico is a delicious example of the region and the varietal. Wilridge Winery of Seattle has also produced a wonderful New World example of the grape, with a rich, smooth, fruit-forward style.

Malbec, also known at Cot in western France, was once often associated with Bordeaux, but has now garnered a strong reputation through the efforts of producers in Argentina. This dark-skinned grape produces wines of concentrated color, with an intense and often jammy palate. The River Aerie Malbec is one of a handful of Malbecs from Washington State, but plantings here continue to increase. We hope you enjoy as much as we do the roundness and drinkability of the River Aerie, since it is not uncommon for Malbecs to exude a certain amount of rusticity.

The origins of the Syrah grape are somewhat in dispute, whether it is originally from Sicily or Persia, or indigenous to France. Whatever the case, it has certainly come into its own in Washington and California, as a Rhone varietal that does exceptionally well here (and of course in Australia, as the extremely popular Shiraz). McCrea Cellars specializes in Rhone varietals, and has produced several excellent examples of Washington State Syrah: juicy, rich, and concentrated. Crozes-Hermitage is the northern Rhone’s largest appellation, and the Cave des Clairmonts version is 100% Syrah, and is soft, deep, and fruity.

David LeClaire is a certified sommelier from the Court of Master Sommeliers. Sommeliers, as you probably know, are highly trained wine professionals; accredited and highly knowledgeable wine experts. The simple definition of a Sommelier is a wine steward or wine waiter in a restaurant. The French call this person the cellar master. A sommelier is often a waiter in a restaurant who specializes in wine. The pronunciation of this word will vary, some will say saw-muhl-yay and some will say Soh-mell-yay or even sum-mall-e-yay. Regardless, their principle task is to suggest a wine which will accompany well a particular menu, or perhaps a particular course. Because of the perception of wine, especially amongst fine diners, as a central tenet of a meal, the position of a sommelier is arguably as important as that of the Chef.

David LeClaire creates & presents a wide variety of exclusive events for small wine and food groups in private homes and restaurants, wine tastings for corporations, including conference receptions, product launches, festivals, client appreciation events, fundraisers, art openings, and holiday parties! David is also a free-lance writer for Northwest Stir & Hospitality News Magazines. An entertaining speaker, David is often paid to help auctions generate more money for their charities by working in tandem with auctioneers, bringing their wine-related items to life.

Mr. LeClaire is an instructor at North Seattle Community College and often serves as an "ambassador" for Washington wineries. David also creates trade shows for wine regions, helping many of the best wineries of California, Washington, & Oregon showcase their wines in cities across America such as Chicago, New Orleans, DC, and Boston. He also serves as a judge for various wine competitions, including the annual Seattle Wine Awards.

Those who attend his memorable events inevitably leave with valuable "real world" information and an increased appreciation for wine and wine making. For more information on David, you can visit his web site at www.vinolover.com or www.seattleuncorked.com.

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Tasting Card

Entrance Wine TBD

2006 Trio Vintners Riesling, Yakima Valley
- and -
2004 Barth Rene Riesling, Alsace
Wild mushroom puffs with gruyere

2004 Wilridge Sangiovese, Yakima Valley
- and -
2005 Lilliano Chianti Classico
Polenta with tomato-truffle buruschetta

2006 River Aerie Malbec, Columbia Valley
- and -
2005 Terrazas de los Andes Reserva Malbec, Mendoza
Chimichurri steak brochettes: grilled tri-tip steak and pearl onions coated in a spicy South American pesto, with a creme fraiche diping sauce

2005 McCrea Syrah, Washington State
- and -
2005 Cave des Clairmonts Crozes-Hermitage
Moroccan meatball kebabs: ground lamb and beef with garlic, clove, cumin, and green curry, skewered with pearl onions and red peppers