Barbecue Reds

Barbecue RedsAh, summer! That is to say, it’s grilling season, and time for that special pairing of Barbecue Reds. So fire up the BBQ and bring out your favorite red wines. For example, Cabernet Sauvignon, Cabernet Franc, Malbec, Syrah and Bordeaux-style blends complement ribs, juicy hamburgers or steaks. Likewise, don’t forget the reds such as Pinot Noir that pair so well with salmon, halibut or swordfish barbecued on cedar planks. For example, here are some BBQ Reds that we’ve tasted recently from Washington, Oregon and California. Further, we also enjoyed some other tasty reds from around the world.

Continue reading

Devison Vintners

Winemaker Peter DevisonPeter Devison is living his dream. After years as a winemaker for several well-known wineries, he now crafts wine under his own eponymous label in Walla Walla. The entire lineup at Devison Vintners rocks. From a gorgeous Sauvignon Blanc to Rhône-style reds to a Rocks District beauty, Peter makes impressive wines that display artistry, in addition to science. During our recent trip to Walla Walla, we visited Peter and his lovely wife Kelsey in their newly opened tasting room. Read on for more details.

Continue reading

WA Wine Country

WA Wine CountryWe just got back from a whirlwind tour of WA wine country – 15 wineries in three days. The highlights included Caprio Cellars, Saviah Cellars, Devison Vintners, L’Ecole 41, Upchurch Vineyard, Fidelitas and Va Piano Vineyards. We also spent time at Reynvaan, Prospice, Rasa Vineyards, The Walls, Gramercy Cellars, Mercer, Valdemar and Maison Bleue. Moreover, the food was excellent and the sunsets divine. Read on for an overview of our tour of WA wine country. And come back throughout the weeks ahead for more details.

Continue reading

BBQ Reds 2020

Summer time means it’s grilling season! So bring out the glasses and fire up the BBQ. To complement ribs, juicy hamburgers or steaks, here are some rich reds that we’ve tasted recently from Washington, Oregon and California. In addition, don’t forget the reds that pair so well with salmon, halibut or swordfish barbecued on cedar planks.

Continue reading