The Best Bites From Taste WA: Winemakers Weigh In

By Julia Wayne March 31, 2014

tastewa2014

!–paging_filter–pspanAnother successful /spana href=”http://\/\/seattlemag.com/top-tips-navigating-taste-wa-what-eat-drink” target=”_blank”Taste Washington/aspan is in the books, with lucky attendees treated to some of the best wine in the state over the weekend, not to mention some tasty treats from some of the best chefs around. /span/p
p dir=”ltr”spanWe quizzed a few local vintners about their favorite food at the fest, and what they’d pair with it. While your chance to snatch these snacks may be over, consider it an excuse to whet your appetite for next year. /span/p
p dir=”ltr”spanstrongGeorge White, WT Vintners:/strong/spanspan “/spanspana href=”http://www.margauxseattle.com/” target=”_blank”Brasserie /a/spanspana href=”http://www.margauxseattle.com/” target=”_blank”Margaux/a’s red wine poached fig on Roquefort crostini, paired with WT’s Rhône style red blend. Savory, sweet and delicious!”/span/p
p dir=”ltr”spanstrongBrian McCormick, Memaloose Wines:/strong/spanspan “/spanspana href=”http://aragonaseattle.com/” target=”_blank”Aragona/a’s xuxo, a traditional Catalonian pastry, kind of like a Spanish cronut, topped with black truffle salt. It tastes good with everything.”/span/p
p dir=”ltr”spanstrongDaniel Washam, Wicked Cider:/strong/spanspan “/spanspana href=”http://www.elgaucho.com/Aqua-by-El-Gaucho.html” target=”_blank”AQUA by El Gaucho/a served up oysters, perfectly shucked and en masse. I had some oysters and cider for breakfast. Perfect start to the day.”/span/p
p dir=”ltr”spanstrongTrey Busch, Sleight of Hand Cellars:/strong/spanspan “a href=”http://www.willowslodge.com/barking_frog/” target=”_blank”Barking Frog/a made a panko-crusted lamb from their food truck. It’s great with a 2001 Syrah that Kendall Mix from Goose Ridge made with his Lawrelin Cellars project.”/span/p
p dir=”ltr”spanstrongMarc Droppert, Cinq Cellars:/strong/spanspan “/spanspanThe salmon and pea vines from a href=”http://tomdouglas.com/index.php?page=ettas” target=”_blank”Etta’s/a was really outstanding, and tastes amazing with our Riesling!”/span/p
p dir=”ltr”spanstrongPhil Cline, Naches Heights Vineyard:/strong/spanspan “/spanspanThe oysters are the best, such a treat since we live out near Yakima. The Shigokus on the half shell from a href=”http://www.elgaucho.com/Aqua-by-El-Gaucho.html” target=”_blank”AQUA by El Gaucho/a with our Gewurtzraminer are a perfect combination. a href=”http://local360.org/” target=”_blank”Local 360/a is doing a smoked oyster with peas and such. Really good.”/span/p
pspanstrongJerod Whelchel, Patterson Cellars:/strong/spanspan “/spanspanThat’s a tough one. The John Howie meatballs are amazing. I’ve had a few ahi dishes that were great. I’m going to go with a href=”http://tomdouglas.com/index.php/restaurants/palace-kitchen” target=”_blank”Palace Kitchen/a’s potato blini with braised oxtail, paired with the Pike Brewing Company’s IPA.”/span/p
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