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Food pairings provided by The Seattle Wine Society continues our exciting 2009-2010 season with “An Evening at AlmaTerra, with Winemaker Robert Smasne and Geologist-Viticulturist Dr. Alan Busacca”, to be held on Wednesday, March 10, at the AlmaTerra/Smasne Cellars Tasting Room in Woodinville. This event affords the special opportunity to leisurely sample eight premium Washington wines, along with four food pairings specially-prepared by Chef Missy Will, and coffee and chocolates provided by the Seattle Wine Society. The AlmaTerra project is a winemaking collaboration between geologist-viticulturist Dr. Alan Busacca, and Robert O. Smasne, a winemaker from a fourth-generation Northwest farming family. Grapes for AlmaTerra wines are grown in select vineyards in Washington State that are wonderfully terrior-expressive for Syrah. The AlmaTerra wines project is dedicated to making wines from diverse Washington AVAs that express terroir in every glass. Terroir is the complex interplay of climate, soils, geology, and vineyard practices that influences the character and quality of wine grapes. Terroir, along with great winemaking, is what gives wine its individuality. AlmaTerra wines are made with utmost respect for the fruit grown by our passionate grape-grower partners. Grapes for each wine were treated in exactly the same way from hand harvest, to the crush pad and fermentation, to barrel, to bottling, so that each wine is a pure expression of the Syrah grape grown on different vineyard terroirs. In addition to discussion of these premium wines by winemaker Robert Smasne, Dr. Alan ("Dr. Dirt") Busacca will discuss the special terroir of our unique region, and guests will also get to enjoy a short documentary, produced by Dr. Busacca, entitled "Get the Dirt on Washington Wine." Program attendees will also enjoy a 10% discount off their wine purchases (per bottle pricing ranges from $25-55). Be sure to get your tickets early, since attendance is limited to just 75 people. Note that this program is a walk-around event, so bring your buffet tasting plates if you have them - We look forward to seeing you!
Robert graduated from Washington State University and his winemaking background includes stints at Alexandria Nicole Cellars, Amavi Cellars, Pepper Bridge Winery, and Covey Run. “As a winemaker my career has been very diversified and I am grateful to have worked with many of the top winemakers in Washington State and for the opportunities that have shaped my winemaking passion and individual style ”. . I have been very fortunate in my winemaking career to work with such a diverse group of peers, a wide array of vineyards from different appalletations, and with both large-scale wineries as well as ultra-premium estate wineries. Here I gained a wide knowledge of the industry, different marketing strategies, and ultimately each shaped my winemaking style. In my early winemaking years, I had the opportunity to work alongside the talents of David Lake, Dave Crippen, Kerry Norton, Flint Nelson, and Gordy Rawson. While at Pepper Bridge Winery and Winemaker for Amavi Cellars in Walla Walla I was fortunate to have the opportunity to work closely with an industry giant, Norm McKibben and one of Walla Walla’s premier winemakers Jean-Francios Pellet. Furthermore, this opened the door for me to work alongside and learn from the talented Christophe Baron from Cayuse. Veteran Winemaker Robert O. Smasne shares his wealth of winemaking experience and knowledge of Washington terroir by crafting wines that have garnered him the attention as a leading winemaker in Washington State….“As with all great wine regions around the world I believe that wine starts in the vineyard but truly great wines start from the heart and of a passion within, an artistic expression of a moment that will never be again nor created by another and seeded by a love for the area from which you craft your wine and a willingness to nurture this until it may be shared. ”
Alan came to the Northwest after obtaining degrees in Earth Science from UC Santa Cruz, and in Soil Science from UC Davis and a stint with the US Geological Survey. Alan’s research at WSU included the origin of the unique soils and landscapes of the Pacific Northwest, Italy, and other countries; the Ice Age geology of the Northwest; soils and viticulture; and soil and water conservation. Over the last ten years, Alan has marshaled a lifetime of skills and experience to focus on wine grapes and vineyard terroirs,first at WSU then more recently as a private consultant. Not surprisingly, given Alan’s professional history and passion,he says “landscapes make my pulse race, and none more than the landscapes of Washington! I am a savant of landscapes. I have a nose for deciphering the nuances,history and intricacies of a seemingly simple or ordinary hillslope, especially if it is in service of finding great vineyard sites.” Alan has consulted on wine grapes in Washington, Oregon, Idaho, Colorado, and Chile.
“I’m searching for new space to meet these needs, but in the meantime I want people to know my team and I are available for in-home cooking classes and food and wine pairing events. Also, if anyone knows of available commercial kitchen event space in the Woodinville area, let me know,” said Chef Missy. Chef Missy Will arrived on the scene almost two years ago to consult for a cooking school. She quickly won over clients with her warm and engaging personality, her cooking skills, and her open and innovative approach. In the kitchen, she says she cooks with her soul and treats every kitchen she works in as her “Sacred Space.” Her motto is "Let Go and Let Missy.” Missy Will Wine and Catering Events, missywill@comcast.net, (425) 636-8833. |
Washington native, WSU alum, and veteran winemaker Robert O. Smasne was born and raised in the heart of Washington Wine Country. As a winemaker, Robert says, “It’s important to believe in the region from which you craft your wine, and my heart belongs to the wines of Washington State, an area that my family has called home and farmed for over 100 years. Although much has changed since my great-grandfather homesteaded along the Yakima River west of Prosser, Washington and started developing the region's shrub-steppe desert, I am delighted with the opportunity to showcase the history, passion, and love for the area that has been passed on for five generations, through the artistic expression of my wines”.
Having lived and worked in Washington State for almost thirty years, most of them as a research professor in Geology, Agriculture, and Soil Science at Washington State University, Dr. Alan Busacca knows the Pacific Northwest intimately. About the state, he says “I truly know of no place on Earth like Washington State.”
Missy Will Wine and Catering Events services include food and wine pairings, winemaker dinners, corporate team-building, in-home cooking classes and entertaining, and office events. Chef Missy Will's goal is to be the "go to" event planner / caterer for wineries and their wine release events in the Woodinville area. Corporate clients in the past year represent a who's who of leading businesses - Microsoft, Land O'Lakes, The Boeing Company, Whole Foods, U.S. Fire Marshals, Corinthian College, Seattle Dentists Study Group, and Trilogy Community Resort.|
Tasting Menu Goat cheese infused with orange clove honey, spanish almonds, rosemary salt; Sauteed shrimp in sage almond pesto Signature sliders with slow-roasted pork in blueberry-tarragon sauce Signature lamb tacos with chocolate cherry drippings Coffee and chocolates courtesy of the Seattle Wine Society |
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