Chardonnay is the ubiquitous white varietal that does very well in both California and Washington, and most of us love to drink it. Washington State's most widely planted grape is also one of the best manifestations of the state's special winemaking character. While Chardonnay is noted in many other regions as a rich and powerful wine, Washington Chardonnays are often distinctively crisp and delicate, like fresh apples. Oak is often used with a lighter touch, showing off the varietal character. Also, some wineries use secondary malolactic fermentation to add rich vanillin and buttery nuances. In Sonoma, the Chardonnays tend to be a little fuller-bodied, with noticeable oak and malolactic fermentation being the norm.

Zinfandel is not a widely-planted varietal in Washington State, but it is beginning to take hold here. In Sonoma, Zinfandel began to emerge as the sweetheart of the Dry Creek valley more than a century ago. Today, it remains the grape that struts and preens in this environment. By the 1860s, Zinfandel was gaining both recognition and acreage in California. Regional publications acknowledged the outstanding zinfandels from Dry Creek as early as the 1880s. And it was understood even then, when zinfandel was so new to this soil, that it was the cool nights and coastal breezes that fostered those characteristic raspberry flavors.

Cabernet Sauvignon grows magnificently in Washington. The heady, fruity character of this complex grape develops slowly. In its youth, the wine appears more subtle and restrained than Washington Merlots. Its character can emerge as black currants, cherry, berry, chocolate, leather, mint, herbs, bell pepper or any combination of these. This wine ages beautifully. Frequently, several years of bottle aging are needed for the wine to show at its best. Many of the state's vintners employ traditional blending practices, adding Merlot or Cabernet Franc to the wine. Sonoma Cabernets are known for their rich, smooth flavors at great values as compared to their eastern neighbors in the Napa Valley.

Syrah is a relative newcomer to Washington State, but it has seen a substantial increase in acreage in the past few years. Syrah is just one of the Rhone varieties gaining popularity in Washington State. A spicy, rich, complex varietal, Syrah grapes turn into big, dark, intensely concentrated wines with aromas and flavors of blackberries, black currants, roasted coffee, tobacco and leather. In Sonoma, Syrah tends toward brighter raspberry fruit flavors, and some can be more jammy.

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 also 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.

The Madison Park Café was opened in 1979 by Karen Binder and Peggy Stamm. The original café operated as a coffee and tea room with limited food offerings, selling coffee and tea by the pound, espresso machines, and related paraphernalia. For 19 years, the café operated as a busy, neighborhood breakfast and lunch spot until 1999 when Karen took sole ownership of the restaurant, dropped weekday breakfast and lunch, and opened as a full-time dinner house. Because Karen had previously lived in Geneva, Switzerland, is fluent in French and is a francophile, the natural extension for her was to serve French bistro cuisine in the evening. The café continues to serve brunch on Saturday and Sunday as it has for almost 30 years.