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A Northwest Tradition for 26 years, with emphasis on Washington and Oregon AVAs 2012 Guide to Events, Tours and Attractions Grape Harvesting see page 42

Small Town Bios

Fido-friendly travel see page 4

Microbreweries see page 36

Winery Profiles see page 38

see page 8

Yakima Valley Rattlesnake Hills Red Mountain Horse Heaven Hills Columbia Valley Columbia Gorge Wahluke Slope Snipes Mountain Walla Walla Valley

www.thegrapevinenw.com

A supplement to the Prosser Record-Bulletin, Grandview Herald, Bainbridge Island Review, Mercer Island Reporter, North Kitsap Herald and Bellevue Reporter

Page 2 ~ The Grape Vine 2012

Welcome

We are proud to present you with our 26th anniversary edition of The Grape Vine.

We would like to thank each of our advertisers, wineries and readers who, collectively, make it possible for us to bring you a comprehensive regional view of the wines, the wineries and the communities that surround them in Washington and Oregon.

You will find inside The Grape Vine the very best of offerings: great places to visit and enjoy, wineries and destination activities and amenities to experience — to partake all our wonderful wine country has to offer.

We sincerely hope you will savor, enjoy, share, and return next year for more, of the best in Valley Publishing Company’s ‘The Grape Vine.’

Please send us your feedback and ideas for next year’s issue editor@recordbulletin.com.

26th Annual

The GRAPE VINE 2012 TM

www.thegrapevinenw.com

Published every Spring by Valley Publishing Company The Prosser Record-Bulletin The Grandview Herald www.recordbulletin.com 613 Seventh Street Prosser, Washington 99350 (509) 786-1711 Fax (509) 786-1779 USPS 448-060

www.thegrandviewherald.com 107 Division Street Grandview, Washington 98930 (509) 882-3712 Fax (509) 882-2833 USPS 226-000

Copyright 2012 email: ads@recordbulletin.com John L. Fournier Jr., Publisher • Danielle Fournier, Associate Publisher Karen Derrick, Chief Financial Officer EDITORIAL STAFF: Richard Burger, Grandview Editor Victoria Walker, Prosser Editor ADVERTISING: Dianne Buxton, Manager BUSINESS STAFF: Gwen Perkins and Sharleen Honeycutt, Office Supervisors Mary Hanlon, Clerk COMPOSING ROOM: Linda Dodgson, Supervisor Tim Miser, Compositor

Welcome

26th Annual

2012 Grape Vine Directory Blue Flame Spirits .......................................................... Page 3 Fido-friendly travel ........................................................ Page 4 Rail Museum volunteers bringing steam engine back to life/ Free bluegrass in Zillah for three days in August Page 5 Grandview’s new look welcomes pedestrians ................ Page 6 Yakima AVA, Resident Wineries .................................... Page 7 Yakima, White Pass, Bickleton, Granger, Wapato, Toppenish, Grandview, Sunnyside .......................... Page 8-12 Corkscrews ..................................................................... Page 12 Washington State AVA map ............................................ Page 14 Balloons fill the sky with color/The Hatchery ................ Page 15 Travel back in time, to the land of the dinos!/Benton City: A Tuscany sort of place ......................................... Page 16 Toppenish welcomes western-art collectors in August/ Making wine from grapes requires acid, sugar readings Page 17 Grandview Grape Stomp: a treat to beat your feet ......... Page 18 Yakama Nation Legends Casino ..................................... Page 20 Murals preserve history in the ‘Town Where the West Still Lives’ ................................................. Page 21 Columbia AVA/Rattlesnake Hills AVA ............................. Page 22 Not just a Farmer’s Market: a perfect end to summer/Old fashioned wine making.................... Page 24-25 States Day in Prosser ...................................................... Page 26 Wine label art is a personal thing ................................... Page 27 Horse Heaven Hills AVA/Wine activities for team building ...................................................... Page 28 Red Mountain AVA/Yakima Valley is a great place for a cruise for brews ............................................... Page 30 Five tips for navigating a wine list/How to keep birds away from grapevines .............................................. Page 31 Columbia Gorge AVA/Maryhill Winery ......................... Page 32-34 Walla Walla AVA ............................................................ Page 35 Microbreweries ............................................................... Page 36-37 Winery Profiles/Snipes Mountain AVA ........................... Page 38-39 Calendar of Events .......................................................... Page 40-41 Mechanical grape harvesting/YVCC teaching winery offers a taste of success ........................................... Page 42 Local Cuisine Ascendant at Sun Mountain Lodge/How to serve wines ...................................... Page 44 Alpacas in Wine Country/Cooking with wine ................ Page 45-46 Whoopem up Hollow Café/Common grape diseases/Non-alcoholic wines ......................................... Page 46 On tasting wine: color, swirl, smell, taste and savor/How to make wreaths using grapevines .. Page 47

Welcome

The Grape Vine 2012 ~ Page 3

Blue Flame Spirits: a bright beacon in wine country

By Richard Burger

In the heart of wine country, most people, not surprisingly, think of wine, what else?

But wine country is also the heart of grape country, as well as pear, apple, plum, peach, cherry, and grain country.

That makes it the perfect place to establish a distillery. Less than two years ago, that’s just what Blue Flame Spirits did.

Co-owner and Still Master (Master Distiller)Brian Morton explains why.

“You’ve got to have the best ingredients,” he said.

His distillery is cheek-by-jowl with acre upon acre of world-class fruits and grains, almost all of which are used in his world-class spirits.

Blue Flame (spirits)produces vodka, brandy, gin, bourbon and single-malt whiskey, and grappa. All of them come from raw materials grown in the Yakima Valley, and he carefully selects the best of the best for himself.

He contracts with local growers for grain, and for fruit when it is in season.

One of Morton’s specialties is the veritable bouquet of brandies he produces: apple, pear, cherry, and, of course, grape.

The flavors are subtle, but distinctive, and the type of brandy that may be available at any given time is often dependent on what fruit is coming off the trees or vines.

In the fall, when wine grapes are harvested, Morton also has a special, nearby source of raw material for his world-class grappa(World Spirits Gold Medal winning) , a spirit that isn’t found around every corner.

Actually, in the case of grappa, it’s hardly found anywhere, which makes a fall visit to Blue Flame particularly appealing.

The raw material for grappa is the “(pumis),” which are the skins, pulp, and seeds of wine grapes that remain behind in the making of red wine, after the juice has fermented.

Morton also produces a pepperflavored vodka that gives a new meaning to the phrase after-glow. The chili pepper enclosed in every bottle gives the vodka a unique flavor, as well as a lingering warmth that adds another dimension of enjoyment.

Naturally, the Yakima Valley has pepper farms that produce top-quality peppers available in quantity.

But in the larger scheme of things, what makes the products of Blue Flame Spirits special is the small-batch, hands-on distilling process that takes place under Morton’s watchful eye and discerning taste buds.

After the first rough distillation after the fermentation has been stopped, the second, final distillation is run.

Morton said that the distillate produced in that process can be divided roughly into three parts, the head, the heart, and the tail.

It’s the heart that Morton is after.

As the temperature rises in the still, the first portion of the distillate is the head, which is discarded.

The head gradually gives way to the heart, as the temperature continues to rise, and that is where Morton’s expertise comes into play.

He decides when to begin capturing the distillate heart.

Then, as the process runs its course, he decides when the end of the heart has been reached, and when it’s time to discard the remaining contents of the still.

Morton estimates that about half of what’s distilled in a given batch of mash is discarded.

Yes, that’s being picky, but the end result is a spirit with subtleties and nuances of flavor that can’t be had any other way.

Photo by Richard Burger The demand for Blue Flame Brian Morton, Blue Flame Spirits co-owner and (spirits) has already nearly Still Master, looks down from his hand-hammered outgrown the company’s first copper and stainless steel still at the company (second) still, and at press headquarters in Prosser. Blue Flame produces time, Morton was expecting distinctive, hand-made, small-batch spirits, which are the arrival of two more stills available for sale and for tasting at 2880 Lee Rd., that will increase his distilling Suite B, in Prosser. capacity by 1750 gallons.

Blue Flame welcomes visitors year ‘round, at 2880 Lee Rd., Suite B, in Prosser. Drop by for a taste or a bottle.

Be sure to check out their web site, at www.blueflamespirits.com

HANDCRAFTED SMALL BATCH DISTILLED SPIRITS Using Locally-Grown Quality Products

Vodka . Gin . Grappa . Brandy . Whiskey Tastings

TAKE HOME A BOTTLE TODAY

San Francisco World Spirit Gold Medal Winner

Come see why everyone is talking about us!

Hats, Shirts and Shot Glasses Available

TASTING ROOM HOURS: Monday-Saturday 11-5 2880 LEE ROAD SUITE B • PROSSER, WA 99350 • 509.778.4036 • www.blueflamespirits.com • Find us on Facebook at BLUEFLAMESPIRITS

Page 4 ~ The Grape Vine 2012

Welcome

Fido-friendly travel can be fun and rewarding

There are no two ways about it.

Finding a place to visit or to stay with your pet isn’t always easy.

The good news is, it’s not impossible.

It just takes some planning and research.

If you’re headed for eastern Washington with a furry friend, or friends, at least a month before your trip, you should begin your research.

Your favorite search engine on your computer is your friend.

Taking our own advice, within a few minutes online, we found three national-chain locations that would accept guests with pets.

We also turned up several web sites devoted to pet owners who want to travel with their furry friends.

The newest is Yakima Valley Wine Doggies, at http://www.visityakima. com/wine-doggies/.

It was launched by the Yakima Valley Visitors & Convention Bureau, and features the many dog-friendly attractions and services available in the Yakima Valley.

Highlights include a ‘doggie bloggie’ hosted by a local canine, an interactive map of dog-friendly businesses with open pet policies, plus a section where guests can add pictures and stories of their dogs enjoying Washington wine country.

“We created this site to

accommodate the growing number of visitors traveling with their dogs,” said John Cooper, President & CEO of the Yakima Valley Visitors & Convention Bureau. “Although the site is called Wine Doggies, it’s much more than stories about winery dogs.

The site is designed to assist travelers and their dogs with their visit to wine country, giving them a tour guide for pet friendly shops and must-see stops in the Yakima Valley.”

Two other examples are www.

PetTravel.com and www.dogfriendly. com.

And speaking of friends, more than likely you have friends with pets that also like to travel together.

During your research, be sure to talk to your friends and ask for recommendations for places to see and places to stay.

Another great idea is to contact your nearest AAA office.

There you’ll find a book entitled “Traveling With Your Pet,” that’s sure to be helpful.

It’s an inexpensive guide to carry during your travels, and if you’re an AAA member, it’s even less expensive.

Membership also makes available a tour book that includes information about accommodations by state or by region.

Northern Pacific Railway Museum

10 Asotic Avenue • Toppenish • 509-865-1911 Open May 1st to October 28th, 2012

Special Events Year Round Visit Our Website For Details: www.nprymuseum.org

Nominal Admission Charge

Historical displays in the museum on the history of the Northern Pacific Railway and the railway in the Yakima Valley and Toppenish.

Rolling stock includes 2 steam engines, several cabooses, automobile transport car, box cars and more.

Hours: Tuesday through Saturday 10 a.m.-4 p.m. • Sunday noon-4 p.m.

Photo by Richard Burger Gracee waits for her traveling companion to get behind the wheel for their trip.

Destinations and accommodations that accept pets may not always be easy to come by, but they are available. It just takes some planning and persistence.

If you plan to visit a winery, be sure to call ahead before you take your pet, but you may be pleasantly surprised at the number of wineries that allow dogs on the grounds.

Just be sure to bring a leash and the

supplies you need to clean up after your pet.

With a little time spent exploring your alternatives, traveling with your dog can add a new dimension of enjoyment for you both.

Yakima Valley AVA

The Grape Vine 2012 ~ Page 5

Rail Museum volunteers bringing steam engine back to life Anyone who has stood beside a real steam engine can understand what a daunting challenge it would be to rebuild one.

But that is just what is happening at the Northern Pacific Railway Museum in Toppenish.

In 1994, the museum concluded a lease for Northern Pacific steam engine #1364, a 10-wheeler that had been largely disassembled and put in open storage near Tacoma.

The engine was moved to Toppenish in late June, and restoration began immediately, but was hampered by a lack of indoor work space.

That problem was solved by the conversion of the museum freight house to an engine house, in which #1364 could be kept during the restoration process.

The engine worked the western end of the Northern Pacific line throughout its career, and was retired in 1954, after 52

years of service that included working the Yakima Valley in 1947.

After being retired, the engine sat in a static display at Point Defiance Park in Tacoma until it was moved by local railroad enthusiasts for a restoration attempt that failed because of a lack of funds.

It had been sitting in pieces in Mineral, Wash., when the Toppenish museum made arrangements to bring it back to the valley.

Since being installed in its new home, significant progress has been made on the engine, including a complete rebuild of the steam-generating system on the engine and the water-storage tank on the tender.

Restoration work has been slowed by the necessity of fabricating many replacement parts from scratch, sometimes without the benefit of blueprints.

The engine is usually brought out of the engine house once or twice a year, and displayed to the public.

Work is ongoing, but no completion date has yet been set, since it will depend to a large extent on the availability of funding.

You can expect to see #1364 on display during the 12th Annual Railroad Show at the museum, which will be held this year Aug. 26 and 27. The museum is at 10 S. Asotin Ave. In addition to the steam engine, visitors can see: • Railroad art • Railroad Memorabilia Show and Swap Meet • Railroad telegraphy demonstration with “hooping up orders” demonstration

• Caboose rides in the depot yard • Pump car rides • NP 2152 Light Pacific steam engine • Freight train project • 1921 Northern Pacific NP 642 Mann McCann spreader • Museum Tours in the 1911 Depot • Engine House Tours • Velocipede display • Food and Fun for All Ages • Steam Tractor - the Farmer’s Locomotive • The REA Room • The newly restored 1940 Ford REA truck should be ready for display

Free bluegrass in Zillah for three days in August When somebody mentions “pickin’” in the Yakima Valley, the first thing you might think of is harvesting fruit.

But in Zillah, on the third weekend in August, the pickin’ will be done on guitars, banjos, basses, and autoharps, when performers and listeners will be on hand for three days of bluegrass music.

The event is in its fourth year, and draws players from around the valley and the Northwest for three days of great music.

Coy and Mavis Farmer of Zillah came up with the idea. He is a player himself, and they often travel to festivals and gettogethers to enjoy bluegrass. They decided to bring some bluegrass to Zillah.

Pickin’ Days is held in Stewart Park, Friday, Saturday, and Sunday, Aug. 17, 18, and 19.

The park has space for camping, at no charge, and there is no charge for admission.

The event kicks off with an open mike that starts at 10 a.m. on Friday, at which any groups or individuals with the inclination can get up on stage and perform.

Saturday is a bit more formally organized,

with performing groups scheduled in the afternoon and evening. Sunday is reserved for gospel performers.

Mavis Farmer said that until the weekend of the event, it can be difficult to predict what groups may be performing.

That’s because the individuals and acts perform on a volunteer basis, and may go to other venues if the opportunity comes up to play for money.

There are typically a large number of performers who camp at the park, in tents and campers during the three days, and the music often goes on long after the sound system is turned off and the stage goes dark.

Small groups come together around the campsites spontaneously and the pickin’ and grinnin’ continues into the evening.

It’s a family-oriented event, and attendees come and go during the day to visit other points of interest in the vicinity.

The Zillah Lions Club will be offering food at the park concessions area, and there may also be a raffle for those who would like to take a chance to win some prizes.

All in all, it’s a laid back, enjoyable way to spend a late-summer weekend.

Photo courtesy of the Toppenish Chamber of Commerce

Northern Pacific steam engine #1364 is a big draw during the annual Railroad Show at the Northern Pacific Railway Museum in Toppenish. The steam engine is being restored by volunteers at the museum. The railroad show will be held this year Aug. 26 and 27, at the museum, 10 S. Asotin Ave.

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Yakima Valley AVA Grandview’s new look welcomes pedestrians Page 6 ~ The Grape Vine 2012

To best experience Grandview’s new downtown core, it’s a good idea to take a walk through it, and that’s just the way it was planned.

The “Alive Downtown” project was dedicated only a year ago in May, and has garnered an armful of awards since then, not to mention visits from chambers of commerce and municipal governments who have heard the buzz and want to find out how Grandview did it and experience it for themselves.

The city’s mayor, Norm Childress, explains the accomplishment with a poker analogy.

He is an inveterate poker player, a pastime he ranks among his favorites.

He sees the city’s decision to move ahead with plans for community revitalization, despite economic uncertainties, as somewhat of a gamble.

Childress draws a parallel between Grandview’s revitalization success, and the success of champion poker player Doyle Brunson.

Brunson won the No Limit Texas Hold ’Em event at the World Series of Poker two years in a row with what Childress calls one of the worst hands in the game, a 10 and a 2. It’s a hand that now bears Brunson’s name.

Childress said that when Brunson was asked why he bothered to play such a lousy hand, he replied, “Because that was the hand that was dealt to me.”

When Childress talks about what has been happening in Grandview during 2010/2011, he sees the same winning determination at work.

To illustrate, he points to several significant improvements that have come to fruition over about the last 18 months.

The first is the re-creation of the

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Open Monday-Thursday 10 a.m. to 10 p.m.

Friday • Saturday • Sunday 10 a.m. to 11 p.m.

Bienvenidos Amigos

Photo by Richard Burger

Broad sidewalks, new lighting, and decorative planters greet visitors to Grandview. The downtown core was created with pedestrians in mind, and makes for a relaxing stroll that’s pleasing to the eye.

city’s rose garden at the eastern entrance to town.

It was accomplished with “very little expense,” Childress said, because of the remarkable volunteer effort by community members.

He said 100 volunteers participated in the project. He characterized that level of volunteer help as “almost unheard of.”

Next, he talks about the freshlycompleted $5-million Downtown Alive project.

He said the project was a long-range goal that had been identified many years ago.

The city had set aside funds to replace deteriorating sewer and water lines under the streets of the downtown core.

The City Council and the city staff decided that since the streets would have to be torn up for that work, it would be an opportune time to also

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redo the streets and sidewalks.

The challenge was to come up with the money in the face of the state’s budget woes and the national economic malaise.

Childress said the City Council divided into teams that traveled around the state to lobby for funds from every source that could be indentified.

“We looked for grants, for stimulus money, we even go into the state capital budget,” Childress said.

The search ultimately paid off with a project that Childress believes has transformed the downtown area.

“Our town is going to be a gem of the valley,” he said.

Another project that he cited is the $4 million library that is a joint effort between the city and Yakima Valley Community College, on the school’s Grandview campus.

“The state doesn’t partner with the city every day,” said Childress.

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11 Fri-- 10 Sat p.m. Mi t produced cr an Microbrews 509-837-2739 enclosed brew room.

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It is expected to be completed in July, or perhaps sooner.

The city also partnered with YVCC to make possible a new senior center.

The college purchased the current facility, and the City used that income as seed money to get a grant for the $1 million project.

Childress said he is encouraged by the new businesses that have already begun locating in Grandview, such as Fruit Smart, which operates around the clock, a new blueberry processing facility, and a new credit union.

FAST FACTS How many grapes are in a bottle of wine? It takes about 2½ pounds of grapes to produce a bottle of wine.

Forty-four percent of adults surveyed preferred wine, with men more likely to prefer red wine (57 percent) than women (31 percent). Wine drinkers are more likely to believe that women (58 percent) drink wine more often (at least two times per week) than men (9 percent).

1st American beer marketed in a bottle was F&M Schaefer.

Four pounds of fresh Grapes yield one pound of raisins.

Yakima Valley AVA Yakima Valley AVA Established 1983

• Washington State’s first federallyrecognized appellation; includes more than 40 wineries.

• Contains 11,000 vineyard acres (4,452 hectares), over one third of Washington’s vineyards.

• Most widely planted grape is Chardonnay, followed by Merlot and Cabernet Sauvignon.

• Riesling and Syrah represent significant acreage, with Syrah in particular on the rise.

Silt-loam soils predominate.

• 190-day growing season with annual precipitation of approximately 8 inches (20 cm).

• The Yakima Valley AVA contains the smaller Red Mountain, Snipes Mountain and Rattlesnake Hills AVAs. • Check with wineries for current hours and special events.

Wineries

(Wineries in sub-AVAs are listed under their own AVA.) Airfield Estates Winery – Prosser www.airfieldwines.com Airport Ranch Winery – Sunnyside 509-837-2424 Alexandria Nicole Winery – Prosser www.alexandrianicolecellars.com Apex Cellars Winery – Prosser www.apexcellars.com Beaucoup Gravier Winery – Benton City www.beaucoupgravierwinery.com Bridgman Cellars Winery – Sunnyside www.apexcellars.com Bunnell Family Cellars – Prosser www.riveraerie.com Chandler Reach Winery– Benton City www.chandlerreach.com Chinook Winery – Prosser www.chinookwines.com Christopher Cellars – Zillah www.christophercellars.com Cote Bonneville Winery – Sunnyside www.cotebonneville.com Coventry Vale Winery – Grandview

THE OL FARM A T C H E R Y

www.scm-ae.com/wineries/coventry_ vale.htm Covey Run Winery – Zillah www.coveyrun.com Cowan Vineyards – Prosser www.cowanvineyards.com Coyote Canyon Winery – Prosser www.coyotecanyonwinery.com Cultura Wine – Zillah www.culturawine.com Daven Lore Winery – Prosser www.davenlore.com Desert Hills Winery – Yakima www.deserthillswinery.com Desert Wind Vineyard – Prosser www.desertwindvineyard.com Donitelia Winery – Yakima www.donitelia.com Eaton Hill Winery (509) 854-2220 Gamache Vintners – Tasting room in Prosser www.gamachevintners.com Gilbert Cellars – Yakima www.gilbertcellars.com Hinzerling Winery – Prosser www.hinzerling.com Hogue Cellars Winery – Prosser www.hoguecellars.com Kana Winery – Yakima www.kanawinery.com Kestrel Vintners Winery – Prosser www.kestrelwines.com Knight Hill Winery – Zillah www.knighthillwinery.com Maison Bleue Winery – Prosser www.maisonbleuewinery.com Manchego Real Winery – Grandview www.manchegoreal.com Martinez & Martinez Winery – Prosser www.m2-wine.com Masquerade Wine Company – Prosser www.masqueradewines.com Mercer Wine Estates – Prosser www.mercerwine.com Michael Florentino Cellars – Prosser www.thewinemakersloft.com Milbrandt Vineyards – Prosser www.milbrandtvineyards.com Montmeni Cellars – Zillah 509-453-7562 Naches Heights Winery – Yakima www.nhvines.com Norton Arnold Vintners – Grandview

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The Grape Vine 2012 ~ Page 7

www.nortonarnoldvintners.com Parejas Cellars – Grandview www.parejascellars.com Pontin del Roza Winery – Prosser www.pontindelroza.com Prosser Wine Company – Prosser www.prosserwinecompany.com Running Springs Winery – Naches 509-574-3889 Saint Hilaire Cellars Winery – Yakima 509-453-5987 Selah Heights Winery – Selah www.selahheightswinery.com Sheridan Vineyard Winery – Zillah www.sheridanvineyard.com Silver Lake Winery at Roza Hills www.washingtonwine.com Sleeping Dog Wines – Benton City www.sleepingdogwines.com Snoqualmie Vineyards Winery – Prosser www.snoqualmie.com Tasawik Winery – Prosser www.thewinemakersloft.com Tefft Cellars – Outlook www.tefftcellars.com Thurston Wolfe Winery – Prosser www.thurstonwolfe.com Tucker Cellars Winery – Prosser www.tuckercellars.com VineHeart Winery – Prosser www.vineheart.com Whisper Ridge Winery – Zillah www.whisperridgewinery.com Willow Crest Winery – Prosser www.willowcrestwinery.com Wyndstone Winery – Prosser www.wyndstonewinery.com Yakima Cellars Winery – Yakima www.yakimacellars.com Yakima River Winery – Prosser www.yakimariverwinery.com

Events

wineyakimavalley@live.com, (509) 965 5201 April 23– 25: Spring Barrel Tasting in the Yakima Valley Besides enjoying the predictably sunny weather in eastern Washington, barrel-tasting weekend is an opportunity to gain insight into the artistic process behind the production at each winery.

Nov 25– 28: Thanksgiving in the Wine Country The event that has become a Northwest tradition. Yakima Valley wineries open their doors following Thanksgiving to celebrate the season.

Come sample our finest wines and carefully selected culinary pairings.

Feb. 19–21, 2011: Wine Yakima Valley Red Wine & Chocolate Chocolate lovers, this weekend is for you. Each participating winery pairs sumptuous chocolate desserts with their very own remarkable red wines. Sample some of the Yakima Valley’s finest red wines and enjoy chocolate.

FAST FACTS According to Persian mythology, wine was discovered by a woman. She drank the fermented juice from grapes stored in a jar, went to sleep, and surprisingly woke up cured of a headache, instead of suffering from the world’s first hangover as one might have expected.

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Page 8 ~ The Grape Vine 2012

Yakima Valley AVA - small town bios

Yakima Valley small town bios White Pass Scenic Byway

The White Pass Scenic Byway is a recreational paradise in the shadow of Mount Rainier, Mount St. Helens, and Mount Adams. Whether you enjoy wilderness camping, hiking, fishing, snowmobiling, or even hang gliding, there are more outdoor recreational opportunities along the byway than anywhere else in the south Cascades region.

In the summertime, campgrounds are buzzing with activity as visitors enjoy the rivers, lakes, forests, and trails from their base-camps. Early in the summer, when the high country trails are still covered in snow, forests and grasslands along the byway are coming to life with wildflowers and wildlife. Early fall can be the best season for hiking, as trails are snow-free, subalpine vegetation is beginning to change color, and mosquitoes have called it quits for the year. Later in the fall hunters come to the forest for some of the state’s best deer and elk range. Of course, fish follow their own seasons, and there’s almost always something to be caught. Winter time brings visitors to the byway to enjoy the White Pass Ski Resort, snowmobiling, backcountry skiing, and snowshoeing.

The White Pass Scenic Byway is Washington State’s best roadway for wildlife watching opportunities. From low elevation lakes to sub-alpine ridges, wet west-side forests to the open steppes of eastern Washington, from Mount St. Helens’ blast zone to Mount Rainier’s lush meadows, The White Pass Scenic Byway and its adjacent public lands provide a range of wild habitats you won’t find anywhere else in the state.

The White Pass Scenic Byway is 124 miles long, beginning TheCorner Grape(three Vine: miles Valleyeast Publishing at Mary’s of I-5 at Exit 68) and the Dianne Buxton intersection of US 12 and786-1711 SR 410 at Naches. It is located in south central 4-Color: Washington halfway between Puget Sound 1/2State, page:about $1323.00 and the Columbia River. The west portal to the byway is near the 9.75X6” 1/27/12 communities of Centralia and Chehalis, and the east portal near

Yakima, the largest city in central Washington.

The White Pass Scenic Byway passes through small communities, resource lands, river valleys, foothills, and alpine county. The region surrounding the byway includes privately-owned residential, agricultural, commercial and forestland properties, as well as state parks, wildlife areas, power projects with associated recreation lands, the Gifford Pinchot and Okanogan-Wenatchee National Forests and Mount Rainier National Park, Mt. St. Helens National Monument and Mt. Adams Wilderness Area. ....................................................................................................... See SMALL TOWN BIOS on page 10

The Port of Benton is developing 13 acres in Prosser Vintner’s Village Phase II located at exit 80 in Prosser, Washington. If you have a tourism related business and would like more information, please contact: Diahann Howard (509) 375-3060. dhoward@portofbenton.com • www.portofbenton.com

:

PORT OF

BENTON

Yakima Valley AVA

S ' R • • • •

C

The Grape Vine 2012 ~ Page 9

Restaurant

CAsino Sports Bar

Open Mon-Thurs 4 p.m. • Fri-Sat -Sun Noon

Black Jack • Ultimate Texas Hold’em Spanish 21 • Progressive Pai Gow Texas Shootout Win Over $60,000 Texas Hold’em Tournaments and Live Poker Wednesday-Sunday

Valley Lanes Bowling & Fun Center Party Packages Bowling Included

Ticket Redemption and Video Games For All Ages

Take a Break! Fun for the whole family!

10 Championship Lanes • Pull Tabs • Video Games • Cosmic Bowling • Snack Bar • Adult Beverages • Air Conditioned

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In Eastway Shopping Center

R 'S C

RC'

Join Us For Daily Dinner Specials

Prime Rib every Friday and Saturday Restaurant Overlooking The Golf Course

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Large Banquet Facilities For Family, Holiday & Office Parties

509-836-7555 Sunnyside 31A Ray Road Between Exit 69 and 72 on I 82

Next to Black Rock Creek Golf Course and Tucker Cellars

Yakima Valley AVA - small town bios

Page 10 ~ The Grape Vine 2012 SMALL TOWN BIOS from page 8

Bluebird Inn, Bickleton

Bickleton

The unincorporated community of Bickleton is centrally located in eastern Klickitat County, 50 miles East of Goldendale on the Bickleton Highway. The community is famous as the “bluebird capital of the Pacific Northwest.”

Bickleton is worthy of a scenic drive to the timber’s edge, where the famed wheat plateau, 35 miles in width, sweeps toward the northeast and 70 miles to the bend of the Columbia River. To the south of the town, just beyond the Columbia, the shadowy outline of the rugged Blue Mountain range in Oregon is an ever attractive sight; from a point a little higher up the mountain west of town, the distant peaks of the Jefferson and Hood Mountains in Oregon are seen.

s ’ y t it

m S

GAS • DIESEL • CAR WASH DELI • CONVENIENCE STORE RV PARK with Water, Sewer & Electric ATM • BAG ICE • COFFEE BAR FOUNTAIN DRINKS Open 24 Hours - 7 Days Take Exit 73 from I-82

509-882-5858

608 W. Wine Country Road

Grandview

®

Grandview Chamber of Commerce

Car Show

Dinosaur Park, Granger

Granger

It’s funny how things work out sometimes. As communities up and down the Yakima Valley search for ways to appeal to the visitors the burgeoning wine industry brings to the area increasing numbers every year, Granger has found an identity that connects with a small industry.

Granger was incorporated in 1909, as a small rural community that dates back to the late 1800s. It is located in the heart of the Yakima Valley, and is a 10-minute drive from Toppenish and 25 miles east of Yakima, on the outskirts of the Yakima Indian Nation Reservation along the Yakima River.

Wapato

If you enjoy quarter-mile drag racing, as a spectator or participant, you’ll find a very worthwhile diversion tucked away just a stone’s throw from Wapato.

Renegade Raceway is a National Hot Rod Association-sanctioned track, and you’ll see a diversity of racing classes, including Street Legal, Sportsman, Pro, Super Pro, and motorcycles.

Country Fair Park during Yakima Valley Fair & Rodeo

........................................................................... See SMALL TOWN BIOS on page 11

Saturday • August 11

Prizes • Kid’s Games, Poker Walk • Door Prizes Car show starts at 10 a.m.

Entries start at 8 a.m. and are open to everyone!

For more information Tammy 509-781-0778 www.yvfair-rodeo.org

• Jackets • Hats • Shirts • Aprons

786-2933 BUSINESS APPAREL

Why Cook...After A Long Day? Try Our Flame Thrower Burgers!

• Combo Meals • Arctic Rush Drinks • Shakes and Ice Cream Treats Hours: Sunday-Thursday 10am-9:30pm • Friday & Saturday 10am-10pm

403 W. Main • Grandview • 882-2387

Another Friendly Ser vice Provided To You By, Your Friends at EPCO

CUSTOM EMBROIDERY

Welcome To Dairy Queen

Gift Cards Make Great Gifts

Big orders - Small orders Perfect for wineries, businesses, etc.

423 7th Street • Prosser

Ice Cream & Blizzard Cakes For All Occasions

T

r r OuFlavoth y r rd on

M za iz he Bl of T

Come inside and enjoy your meal in our large, modern dining area. Phone orders welcome.

Convenient drive-up window.

We’re Famous For Our Chicken Strip Baskets

Yakima Valley AVA - small town bios

The Grape Vine 2012 ~ Page 11

SMALL TOWN BIOS from page 10

Sunnyside

Toppenish

Toppenish, an western-themed town, is home to unique museums and over 70 historical murals. Every year, on the first Saturday in June, over a dozen professional artists come to Toppenish to paint a mural for the “Mural-in-a-Day” event.

The first mural in Toppenish was painted in 1989. Since then, “Mural-in-a-Day” has become an event that attracts visitors from across the northwest to watch some of the best-known names in western art create a mural before their very eyes.

In addition to admiring the many murals in Toppenish, visitors also come to enjoy the Yakama Nation Museum, American Hop Museum and Northern Pacific Railway Museum.

FAST FACTS

The celebrity wines are on the rise! From race car driver Jeff Gordon to legendary musician Bob Dylan to ice skater Peggy Flemming, everyone’s getting in on the winemaking act. In fact, celebrity wine sales exceeded $50 million in 2008.

The term bouquet refers to the total scent of the wine. Aroma is the scent of the grapes. When wine tasters want to describe the bouquet and the aroma together, they use the term nose.

Three Convenient Locations with Friendly & Dedicated Staff to Assist With All Your Loan Needs 301 W. 7th Street Sunnyside • 837-5295 580 Wine Country Road Prosser • 786-2711 1019 W. Wine Country Road Grandview • 882-9916 Stop in today!

It’s easy to be part of

Lower Valley Credit Union Online Account Access at

LVCU.org

Family Mexican Restaurant Open 7 days a week

Wonderful Food

• Great Atmosphere • Air conditioned • Cocktails Served To Go Orders Welcome

509-882-3554 201 Division Street Grandview

Sunnyside is located in the heart of the Yakima Valley and offers events for everyone. Enjoy a leisurely stroll through antique stores, art galleries, and specialty gift shops. Sunnyside boosts a Thomas Kinkaid gallery, and Darigold’s cheese plant, deli, and gift shop.

During your visit to Sunnyside, be sure to stop by and take a look at downtown’s mini mall. With gift shops and restaurants, you’re sure to find everything you need. ........................................................................... See SMALL TOWN BIOS on page 11

BERRY FARM

The lower Yakima Valley’s place for Farm Fresh Produce and Family Fun !

Open seasonally. U-pick blueberries, cherries & apples.

Harvest festivals and events. Corn maze. Pumpkin patch. www.billsberryfarm.com

Page 12 ~ The Grape Vine 2012

Corkscrews

Yakima

Valley AVA - small town bios

of wood attached to the screw, allows for a commanding grip to ease removal of the stopper. Corkscrew handles may incorporate levers that further increase the amount of force that can be applied outwards upon the cork.

History Its design may have derived from the gun worm which was a device used by musketmen to remove unspent charges from a musket’s barrel in a similar fashion, from at least the early 1630s.[1] The corkscrew is possibly an English invention, due to the tradition of beer and cider, and Treatise on Cider by John Worlidge in 1676 describes “binning of tightly corked cider bottles on their sides”, although the earliest reference to

a corkscrew is, “steel worm used for the drawing of Corks out of Bottles” from 1681.

A corkscrew is a kitchen tool for In 1795, the first corkscrew patent drawing stopping corks from wine was granted to the Reverend Samuell bottles. Generally, a corkscrew consists Henshall, in England. The clergyman of a pointed metallic helix (often called affixed a simple disk, now known as the the “worm”) attached to a handle. The Henshall Button, between the worm and user grips the handle and screws the the shank. The disk prevents the worm metal point into the cork, until the helix from going too deep into the cork, forces is firmly embedded, then a vertical pull the cork to turn with the turning of the on the corkscrew extracts the cork from crosspiece, and thus breaks the adhesion the bottle. Corkscrews are necessary between the cork and the neck of the bottle. because corks themselves, being small The disk is designed and manufactured and smooth, are difficult to grip and slightly concave on the underside, which remove, particularly when inserted fully compresses the top of the cork and helps into an inflexible glass bottle. The handle keep it from breaking apart. of the corkscrew, often a horizontal bar Types Wing corkscrew SMALL TOWN BIOS from page 11 First invented in 1939, A wing corkscrew, sometimes called a butterfly corkscrew or angel corkscrew, has two levers, one on either side of the worm.

As the worm is twisted into the cork, the levers are raised. Pushing down the levers draws the cork from the bottle in one smooth motion. The most common design has a rack and pinion connecting the levers to the body. The head of the central shaft is frequently modified to form a bottle opener, increasing the utility of the device. Corkscrews of this design are particularly popular in household use.

Sommelier knife A sommelier knife, waiter’s friend or wine key is a corkscrew in a folding body similar to a pocket knife. It was conceived by the German Karl Wienke in 1882 and patented in Germany, England, and America.[1] An arm extends to brace against the lip of the bottle for leverage when removing the cork. Some sommelier knives have two steps on the lever, and often also a What makes this community’s view so grand is a pair of beautifully snow-capped bottle opener. A small hinged knife blade mountains, Mount Rainier and Mount Adams, which dominate the horizon to the west is housed in the handle end for removing and the Rattlesnake Hills and Horse Heaven Hills to the north and south, respectively. the foil wrapping the neck of many wine Local outdoor recreation includes golf, tennis, swimming, fishing, hunting, and boating. bottles.

Grandview also offers walking and bicycling on dedicated pathways. Supporting Twin prong cork puller agriculture and outdoor recreation, the Yakima Valley enjoys an average of 300 days Also known as butler’s friend the of sunshine per year.

Grandview

Unique Creations

for a home less ordinary.

twin-prong cork puller can extract a stopper without damaging it, to allow for sampling the wine before re-inserting the stopper. The stopper is removed by pushing the prongs between the cork and the neck of the bottle, and twisting the stopper out of the bottle. Replacing the stopper involves taking it between the two prongs, then twisting it into the bottle and pulling out the prongs.

FAST FACTS According to the U.S. Dietary Guidelines, there are 100 calories in a 5-ounce glass of wine (compared to 150 calories in a 12-ounce beer). Plus wine is a fat-free and cholesterol-free drink. Cheers!

The Irish believe that fairies are extremely fond of good wine. The proof of the assertion is that in the olden days royalty would leave a keg of wine out for them at night. Sure enough, it was always gone in the morning. - Irish Folklore

Sister to Sister 10 Merlot Drive • Prosser (next to Starbucks)

• Home Decor • Clothing • Shoes • Jewelry & Accessories • Handbags • Kitchen Goods • Gourmet Foods • Stationery • European Soaps • Body Lotions • Candles & Diffusers • Children’s Clothing • Artisan Gelato

(509) 786-7467

Complimentary Gift Wrapping • Mon.-Sat. 9-6 • Sunday Noon -5 • take Exit 80

T

Night Glow Sponsor:

Bleyhl Petroleum

prosserballoonrally.org

Photo by Roy Hernandez

Morning Launches: Friday • Saturday • Sunday Night Glow: Saturday (weather permitting) 509-786-1711

CHEVROLET HALL BUICK P ROS SER

B•A•L•L•O•O•N RALLY

2012

September SSER 28•29•30

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PR

23rd Annual

R G EA E H

Welcome The Grape Vine 2012 ~ Page 13

Page 14 ~ The Grape Vine 2012

Welcome

Naches Heights – est. 2011

Wine Country’s Premier RV Park in the Beautiful Yakima Valley

REASONS TO VISIT US . . .

• • • • • • • •

Free WiFi 127 Extra-Wide Spaces Playground Handicap Accessible Swimming Pool and Spa Full Hook-ups Putting Green Paved Interior

• • • • • • • •

Large Selection of Good Sam Discount Wine and Beer at Wine Tours Competitive Prices Concierge Services Propane Services Check our Monthly General Store Newsletter Coin-Op Showers online for 50 Amp Service upcoming events Cable TV

“14 wineries and new restaurants within walking distance” For Reservations Call

GROUPS WELCOME

1-800-726-4969 or email

winecountry@winecountryrvpark.com

330 Merlot Drive • Prosser, WA 99350

www.winecountryrvpark.com

Welcome

The Grape Vine 2012 ~ Page 15

Balloons fill the sky with color

Tourists descend on Prosser and the streets of Wine Country fill with visitors, and a shopping frenzy kicks off at the various vendors’ booths in the downtown area.

Yes, it’s all part of the Great Prosser Balloon Rally and Harvest Festival held in the City of Prosser.

It’s a tradition and a party at the same time.

If you’ve never seen a flotilla of colorful hot air balloons ascend into the cool blue Stock photo of a morning sky, Balloons lift off early morning as colorful balloons take to then you don’t know the sky in the early morning hours. what you’re missing.

Yellows, reds, blues, and all shades of colors and hues paint the sky as if it were a canvas stretched out over the Horse Heaven Hills. Silently floating across the still waters of the Yakima River, it’s an early-morning spectacle that will delight young and old alike.

This year’s Balloon Rally is scheduled for the weekend of Sept. 28, 29, and 30.

In addition to the morning lift-off, the rest of the day can spent in the company of artists and vendors lining the historic downtown district like a string of artful pearls. Food vendors are plentiful and the choices are palate pleasers and teasers.

One section of the downtown street is designated “chalk central” where artisans create beautiful chalk street murals, as participants of the Caren Mercer-Andreasen Street Painting Festival.

Although there are a myriad of events to entertain visitors, the main stars of the rally are the hot-air balloons themselves, drawing crowds of over 3,000 each morning..

After the sometimes misty morning lift-off and the downtown activity, the rally likes to fire up the crowd with the annual Night Glow ceremony held at Art Fiker Stadium on Saturday evening.

GOLDEN YAN Chinese Restaurant

Photo by Richard Burger

Donna deGraaf, left, Vonnie Bridgman, center, and Emma Gonzalez are ready to greet visitors to The Hatchery near Sunnyside. The store offers a wide variety of new, lightly-used, and antique items for all tastes.

The Hatchery: a new old store for all tastes

What do you do with a business that has reached the end of the line but you don’t want to see fade away?

If you’re Vonnie Bridgman, you simply hatch a new business plan.

That’s how she came up with a new business to take over where the old Bridgman Hatchery left off.

After five generations of providing eggs and pullets throughout the Northwest region, changing market dynamics, an economic downturn, and a particularly sever winter in 1996, the Bridgman family decided to close the hatchery.

But Vonnie wasn’t ready to see this icon of the lower valley agriculture scene be lost.

So, in 2009, the old hatchery came out of its shell to become The Hatchery, billing itself as offering “an eclectic blend of old, old (antique), old, new, and lightly used,

but not abused items for men and women of all ages.”

In short, it’s now a second-hand and antique store. The Hatchery also has room to accommodate consignment items that fit with the store’s merchandise mix.

To open the store, Bridgman joined forces with family friends Donna De Graaf and Emma Gonzalez. Each of them brought their own vision to the new venture.

The result is that it’s a place men and women can visit together, and each can find items tailored to their tastes, from tools and home improvement items to beautiful antiques and useful house wares.

The store, at 4541 Sheller Rd., in Sunnyside, is generally open from 10 a.m. to 4 p.m. weekdays, and 10 a.m. to 5 p.m. on Saturday.

The store can be reached at 509-8376640.

Monkey Business

A Gift Shop for the Entire Family Store Hours: Monday-Thursday 11 a.m.-6 p.m. • Friday & Saturday 11 a.m.-7 p.m.

Cantonese Mandarin American Lunch & Dinner Student Only Lunch Special $4.60 - $5.00

To Go Orders Welcome

786-3902

Hours: Sun.-Thurs. 11-9:00 Fri. & Sat. 11-9:30 1217 Meade Ave. • Prosser

Fast, Friendly Service

613 Six th Street Prosser • 786-4874

Prosser Liquor Store Located Inside Monkey Business

Wine & Liquor Novelty Gifts & Gift Packs

613 Sixth Street • 786-1448

Hours: Mon-Thurs • 11:00 a.m.-6:00 p.m.

Fri and Sat • 11:00 a.m.-7:00 p.m.

Fun Toys, Games, Puzzles Art Supplies & More

Best Selection of Cards In Town

 Gif t Wrap  Party Supplies  Stationery  Hello Kitty  Models & Supplies  Gif ts for Guys  Cool Over The Hill Stuf f  Humungus Selection of Plush  Educational Toys - Books & Games

Page 16 ~ The Grape Vine 2012

Welcome

Travel back in time, to the land of the dinos!

As you’re driving down I-82 into the lower Yakima Valley, if you make a stop at Granger, you may think you’ve been somehow transported into a scene from the movie, Jurassic Park.

But never fear. What you are actually seeing is the results of a brainstorm of Granger municipal workers who wanted to give their community a distinct identity.

Several years ago, the first dinosaur was created by public works employees, and since then, a full-fledged herd of the critters has been created and continues to grow each year in the town where the dinosaurs roam.

Many of the dinosaurs are clustered in or near Hisey Park, better know by now as Dinosaur Park. The park has its own pond, complete with a floating dino, a Dino Store which sells souvenirs and snacks, and a restroom that looks like an erupting volcano!

Many other colorful critters can be found in a variety of other locations around the community.

If you happen to visit Granger on the first Saturday of June, you’ll get to see the annual Dino-N-A-Day event in which people from around the valley come to help create that year’s new dinosaur.

Visitors of all ages are provided with latex gloves and can help apply the mortar that covers the framework of the new creation.

The dino of choice for a recent event was the Tyrannosaurus Rex, and it is an impressive, life-size creature.

At press time, the decision had not been made about the 2012 addition, but suffice it to say that whatever it is, you can have a hand in its creation.

The date is Saturday, June 2, from 9 a.m. until about noon. There is no charge to help build the dino. Be sure to bring your camera to capture all the fun!

Benton City “A Tuscany Sort of Place” Benton City is a small town and is located in the Eastern Washington sage “desert” area, but is in a fertile, green bend of the Yakima River. The City is in somewhat of a “little Tuscany” appearing valley bowl.

Water sports and fishing are available starting in town, on the Yakima River (bass, steelhead, salmon, otters, great blue herons, and migratory sandhill cranes and pelicans), and the Columbia and Snake Rivers converge with the Yakima only a few miles from Benton City.

There are over 30 horse-roping arenas, public fishing, a boat ramp, wildlife/ fishing/bicycle trails, a rodeo grounds, a horseback riding group, a mud bog race area, a native plants nursery. a shooting

range, a miniature aircraft flying area, and the Horn Rapids campground near Native American fish platforms.

Activities include Benton City Daze, Winter Fest with lighted Christmas parade, Lion’s Club Fourth of July activities with extensive fireworks, an annual city-wide yard sale, car and motorcycle shows, mud bog races, craft shows in the park, Hispanic food events, Easter egg hunts, and other events.

Benton City has a new library, a medical clinic under the Prosser Memorial Hospital, well-groomed schools (and FFA programs), churches, a volunteer fire department, an industrial park. A business park and aquatic park are in the planning stages

Come Visit Us At Wine Country Plaza KD’s Country Floral

barbwire & roses

Photo courtesy of City of Granger

A Tyrannosaurus Rex takes shape in Granger’s Hisey Park during the 2010 Dino-N-ADay event that happens every year on the first Saturday in June. Visitors can help build the dino each year at no charge.

Keno’s Kafe Restaurant & Lounge ~ Established 1984 ~

Breakfast • Lunch • Dinner Sunday - Tuesday • 6 a.m. - 4 p.m.

Wednesday - Saturday • 6 a.m. - 9 p.m.

Full Service Floral Shoppe

Our lounge opens daily at 6 a.m.

• Weddings • Funerals • Birthdays • Anniversaries • All Occasion Gifts • Balloons • Plants • Candy Cakes Old-Fashioned Candy Buffet Open Mon.-Fri. 9 a.m.-5:30 p.m.

Sat. 10 a.m.-3 p.m.

Karen Don - owner and floral designer with over 30 years experience

786-0048

Artificial Nails • Eyelash Extensions Western Gifts • Grandma’s Rag Rugs Framed Art • Western Prints Bling Jeans • Western Purses Handmade by Local Artisans

Turquoise Jewelery • Baby Blankets

Framed Art by Suzy Cossman Julie Brulotte Licensed Nail Technician

781-2292

409 WINE COUNTRY ROAD • PROSSER

Local Wines and Micro Brews Stop by Saturday and Sunday for our Bloody Mary Special! ~ Relax by the fireplace ~

Breakfast Lunch Dinner Specials Aged Select Black Angus Prime Rib Friday Night

~ Historic Downtown Prosser ~ 615 Sixth Street • 509-786-2580

Welcome

Toppenish welcomes western-art collectors in August With its scores of historical western murals, Toppenish has a well-deserved reputation for fine quality art.

But in August each year, visitors to Toppenish have the opportunity to view and purchase western art from the most talented artists in the Northwest, during the Toppenish Western Art Show.

This year is the 15th time the show has been held there, and it will take place Aug. 17, 18, and 19, when Railroad Park in downtown Toppenish becomes an outdoor art gallery.

The three-day event features some of the best art in the Northwest – oils, pastels, water color, acrylic, graphite, scratch art, wood and bronze sculptures and Indian drums.

Many excellent artists demonstrate their talents and sell their works under shady trees in the park. There is no charge to attend.

This year’s featured art, entitled “The Threat,” is by Fred Oldfield, of Tacoma,

The Grape Vine 2012 ~ Page 17

who has been very involved in the Toppenish mural program.

Fred celebrates his 95th birthday this year and welcomes friends to stop by and share stories or just chat during the show.

The original featured art plus other art painted during the show will be offered in a live-auction on Saturday evening, Aug. 18, at about 5 p.m.

Each year the show awards a $1,000 scholarship to a local youth from the auction proceeds.

Special Saturday events of the Western Art Show include: Kids–N-Art, free one-hour art classes for youth, 9 a.m.; painting demonstrations, noon to 5 p.m.; live scholarship auction, 5p.m.; Lion’s Club steak feed, 6 p.m.

Hours of the show are Friday, noon to 6p.m., Saturday, 10a.m.to 6 p.m., Sunday, 10a.m. to 3 p.m.

Sponsor of the show is Toppenish Western Art Association.

For additional information call (509)469-3092 or visit www. toppenishwesternart.org.

Making wine from grapes requires acid, sugar readings One of the growing hobbies in America today is wine and beer making and most people are learning that making wine with grapes is fairly simple. Most homemade wine makers will attest to the fact that when it comes to wine, it is all about the grapes but even the ones that are high in acid and low in sugar can be adjusted

to make good tasting wines. However, starting with good grapes reduces the amount of water and sugar needed for making wine with grapes.

Those considering making wine with grapes will need two important pieces See MAKING WINE on page 18

Barn Motor Inn

Restaurant

• Lounge • R.V. Park

• 2 Jacuzzi Suites • Cable T.V.

• Free Local Calls • Laundry Facilities

• Truck Parking • Outdoor Pool • Small Pets Accepted 490 Wine Country Rd. • Country Sides Gift Shop Prosser, WA 99350 • Room Service (during restaurant hours) • Full Service R.V. Hookups 509-786-2121 Motel • Near Airport 509-786-1131 Restaurant • Free Hi-Speed Internet

Wine enthusiasts...

Meet alpaca enthusiasts!

While visiting wine country, tour Prosser’s premier alpaca farm too!

• Meet the alpacas • Shop luxurious alpaca retail www.sagebluffalpacas.com

Submitted photo

“The Threat,” by renowned western artist Fred Oldfield, of Tacoma, is the featured original art work at the 15th Annual Toppenish Western Art Show, to be held Aug. 17-19, in Railroad Park. This and many other pieces of top-quality art will be on display and available for sale during the show.

Call today to schedule your farm visit!

509-786-4507

Now Serving a Selection of Local Wine and Beer

6

th

STREET COFFEE

Call ahead for Deli Box Lunches for Wine tasting or meetings

BREAKFAST • LUNCH: Monday-Saturday EVENING MENU: Thursday-Friday-Saturday

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Hours: Mon.-Wed. 7 a.m.-4:30 p.m. • Thurs. & Fri. 7a.m.-10 p.m.; Sat. 8 a.m.-10 p.m.

Evening Menu Served 6-10 p.m. T, F, S.

Drive Thru Window

www.sixthstreetcoffee.com

713 Sixth Street • Prosser • 786-2269

The Rustic Rooster Antiques & Home Decor

Shabby Chic Primitives

Well Loved Furnishings

709 Sixth Street • Prosser

509-786-2241

TheRusticRooster@clearwire.net

Antiques • Shabby Chic Vintage • Cottage Home Decor • Gifts 509-781-6188

1206 Meade Avenue • Prosser TheVintageHome@clearwire.net

Page 18 ~ The Grape Vine 2012

Welcome

Grandview Grape Stomp: a treat to beat your feet

If you plan to be in the Yakima Valley in the first week in September, don’t miss the most fun you can have with your shoes off.

It’s the Great Grandview Grape Stomp, hosted by Yakima Valley Community College on the Grandview Campus located at 500 West Main Street, on Saturday, Sept. 8.

The event revives a long-time European tradition.

Each year, townspeople from small communities gather at harvest to celebrate and to help crush the grapes. Contestants in this updated version will hop into wooden

C&C C&C Vintage Cellars C&C Vintage Cellars Home of Dumb ntage Cellars Blonde Wine

Wines Antiques Gifts Jewelry Connie Womach & Carly Womach, Proprietors

509.786.1700

wine barrels and stomp furiously, using their bare feet to turn 30 pounds of fresh grapes into juice.

The Great Grandview Grape Stomp will begin at 1 p.m. A variety of activities will be featured for the whole family. There will be food and arts and crafts vendors, and activities for the kids.

A farmer’s market is also planned for this year’s stomp.

Last year, 28 teams from across Washington competing for bragging rights in four competitive divisions.

More than a ton of grapes were stomped into juice by nearly 100 sets of bare feet in what proved to be one of the closest competitions in years.

The coveted Corporate Trophy was taken from R.E. Powell’s “R.E. Pounders” by the second-year upstart “Fire Stompers” team from the Grandview Fire Department.

Organized by the Grandview Chamber of Commerce, this year’s well-attended competition attracted teams from as far away as Everett and of equipment, neither of which is excessively expensive. A pH testing kit will be needed to determine how much acid is in the juice from the grapes and a hydrometer will be needed to determine sugar content. The ideal hydrometer will also have a relative alcohol content meter to show how much alcohol is in the juice. Most shoot for an alcohol content between nine and 12 percent.

The acid level should be adjusted before testing the sugar level. If using litmus paper, the acid level target is between 3.8 and 3.4, keeping in mind that the lower the number the higher the acid content. When making wine with grapes, there are fruit acids available to help increase the amount of acid, if it

and there are four categories for competitors, kids under 10, kids 10 to 17, adults, and corporate.

In addition to awards for stomping, there are also prizes for best costumes for adults and kids.

is too high, a mixture of four cups of sugar in a gallon of water can be used before fermentation. The amount of acid in the wine not affects its taste, but also affects the fermentation process.

Checking Sugar Content For Sweetness The type of grapes being used will greatly affect the acid and sugar content. Native wild grapes, used in making wine with grapes such as muscadine are higher in acid and lower in sugar. Native wine grapes such as concord, Catawba and Niagara are also high in acid but also have higher sugar.

European fruit used when making wine with grapes, such as merlot, Cabernet and Pinot Noir are typically high in

natural sugar content and low in acid, rarely needing dilution to reduce acid content.

If the sugar level is low, adding more sugar will obviously make a difference, and how much acid it contains can help decide to use pure sugar or mixing it with water prior to adding it to the juice. When making wine with grapes and the acid is too high after fermentation, plain water can be used to reduce the acid content. Many kits sold for making wine with grapes will also include an acid reducer to be used instead of water.

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MAKING WINE from page 17

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File photo

Participants in last year’s Great Grandview Grape Stomp prepare for the competition.

Teams of three people compete to see who can produce the most juice by stomping grapes with their bare feet.

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Welcome

The Grape Vine 2012 ~ Page 19

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Page 20 ~ The Grape Vine 2012

Welcome

Yakama Nation Legends Casino

By Victoria Walker

Just minutes off I-82 and exit 50, Yakama Nation Legends Casino lies one mile west of Toppenish. As Central Washington’s premier gaming and entertainment destination, it offers visitors the ultimate in choices.

Yakama Legends Casino is owned and operated by the Yakama Nation.

Yakama Legends Casino opened in May of 1998. The Yakama Nation was established through the Treaty of 1855 and is made up of 14 Tribes and Bands.

Players who come to Legends will enjoy 1,400 slot machines including popular themes such as Sex & the City, Indiana Jones and of course, Wheel of Fortune. Non-smokers will appreciate the glass-enclosed nonsmoking room with 69 slot machines.

Yakama Legends Casino currently employs over 670 people, of which a majority are enrolled Tribal Members of the Yakama Nation.

Traditional table games such as Blackjack, Craps and Roulette are open daily on the main floor. In February 2012, the casino added Baccarat to the lineup. Keno runners are on hand for Keno players interested in slot or table gaming while playing Keno.

Venturing to the Poker Room, players find over 6 game styles throughout

Photo submitted

Two patrons arriving at Legends Casino to enjoy an evening of gaming, restaurants, entertainment and much much more.

the month enhanced by special events such as the Deep Stack Big Tourney, Ladies Tourney and Free-roll.

Yakama Nation Legends Casino also offers visitors an amazing dining experience in the Mountain View Buffet that opens daily for hungry patrons. Wednesdays feature Native American Cuisine where guests may find roast buffalo, huckleberry pie or elk on the menu. Seafood Thursday and Friday menus showcase crab legs, shrimp and mouth-watering salmon.

For lighter fare and quick snacks

between hands, Daubers Deli, Mountain Fresh Deli and the Lucky Shots Espresso Bar are the stops of choice. During any trip, stop by the gift shop to discover tribal-made gifts to commemorate the visit.

Another important part of the Yakama Legends Casino and its employees is that they understand the importance of being good citizens to the Community which is paramount for good business and community relationships.

Notably the casino gives two

percent of their Class III Table Games Revenues to a Community Impact Fund. The funds collected are distributed once a year by a Community Impact Fund Committee.

The committee is made up of five local community government representatives. The funds allocated over the years have made it possible for recipients to purchase such things as fire trucks, ambulances and police vehicles, to things like school uniforms for local sports teams and other community projects.

Horse Heaven Hills Truck Stop Easy Access off I-82 - Take Exit 80 Gas • Diesel • Propane Truck and Auto Maintenance Supplies Inside Seating Lotto Beer & Wine ATM Machine Free Wi Fi Showers Well Stocked Convenience Store ~ Next To Rest Stop - Motel - Restaurants ~

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Welcome

The Grape Vine 2012 ~ Page 21

Murals preserve history in the ‘Town Where the West Still Lives’ You might say history in the city of Toppenish has taken on a life of its own.

It’s in the form of more than 70 historic murals, scattered from one end of town to the other, created by some of the best-known mural artists in the Northwest.

The murals have created a new identity for the town, which is situated on the Yakama Indian Reservation.

Visitors travel from across the United States and around the world to see for themselves the historic artistry that continues to grow.

The Toppenish Mural Society began commissioning the murals in 1989, and established a tradition that has lasted ever since, with an event called MuralIn-A-Day. It takes place each year on the first Saturday of June, and attracts a team of Western artists who converge on the mural site and quite literally paint an entire mural in one day.

The mural site typically takes on a festive air, with food and arts and crafts vendors, and live music, and bleacher seating set up for those who want to watch the artists at work.

Making it possible to get the mural completed in one day takes a great deal of coordination and planning.

The process begins with creation of an original painting commissioned by the Mural Society.

That original painting is then transferred to a grid drawn to scale to fit the site of the mural, which varies each year.

Reproducing the original onto the grid is called “cartooning,” and it must be done carefully to assure that the mural matches the original.

The cartooning is completed and ready for use by the mural artists when the painting begins.

The team is guided by a lead artist,

Photo courtesy of the Toppenish Chamber of Commerce

Toppenish Mural-In-A-Day artists put paint to canvas. The event is held each year on the first Saturday in June, which is June 2 this year.

who sees to it that the original is faithfully re-created.

While the new mural is being created, many visitors take advantage of the horse-drawn wagon mural tour that is available from May through September.

Toppenish also has a new visitor

320 Wine Country Road, Prosser 509.786.2055 www.chukar.com

center where all the original artwork for the town’s murals is on display, and where visitors can find a map of the murals.

Toppenish is also home to the Northern Pacific Rail and Steam Museum, the American Hop Museum,

and the Yakama Nation Cultural Center and Museum.

Visitors strolling downtown will also find a variety of quaint shops and an authentic old-time soda fountain that still serves sarsaparilla, along with other more modern beverages and food.

Meet Artisan Wineries In A European Setting.

W elcome to W inem akers l oft

Enjoy fine wines as you stroll from winery to winery in a courtyard setting.

Located in Vintner’s ViLLage • 357 Port aVenue, Prosser Wa • exit 80 oFF i-82

Columbia Valley/Rattlesnake Hills AVAs

Page 22 ~ The Grape Vine 2012 Columbia Valley AVA

www.columbiavalleywine.com Established 1984 • Washington’s largest viticultural region, covering almost 11 million acres (4,451,700 hectares) which represents a full third of Washington State’s land mass.

• 6,693 vineyard acres (2,709 hectares) of wine grapes are planted and approximately 100 wineries are encompassed within its borders.

• Columbia Valley’s vast size allows for a number of meso- and micro-climates.

• Vineyards are planted on predominately south-facing slopes, increasing solar radiation in summer and promoting air drainage in winter.

• Merlot is the most widely planted varietal, followed by Cabernet Sauvignon and Chardonnay.

• Riesling and Syrah are also grown in significant quantities.

• Growing season of 180-200 days with annual rainfall averaging 6-8 inches (1520 cm).

• The Columbia Valley contains the American Viticultural Regions of Red Mountain, Yakima and Walla Walla Valleys, Wahluke Slope, Horse Heaven Hills, Rattlesnake Hills and Snipes Mountain within its borders.

• The Ancient Lakes sub-appellation wineries have applied for official AVA status.

• Check with wineries for current hours and special events.

Wineries

360 Cellars Estate – Kennewick www.threesixtycellars.com Anelare – Benton City

www.anelare.com Badger Mountain – Kennewick www.badgermtnvineyard.com Balcom & Moe Winery – Pasco www.balcomandmoewines.com Barnard Griffin – Richland www.barnardgriffin.com Bookwalter Winery – Richland www.bookwalterwines.com Boulder Estates Winery - Richland Canon de Sol – Benton City www.canondesol.com, Goose Ridge Estate Winery – Richland www.gooseridge.com Gordon Brothers Vineyards – Pasco www.gordonwines.com Moonlight Sparkling Winery –

Rattlesnake Hills AVA

www.rattlesnakehills.com Established in 2006 • Located approximately four miles southeast of Yakima, the 68,500 acre (27,721 hectares) appellation has 1,500 acres (607 hectares) under vines.

• With 17 wineries and 29 vineyards, it provides many Washington producers with Cabernet Sauvignon, Malbec, Merlot, Syrah, Chardonnay and Riesling.

• Encompassing an expanse of hills running east to west along the northern point of the Yakima River and south of Moxee Valley, the Rattlesnake Hills AVA lies within both Columbia Valley and Yakima Valley appellations.

• Beginning at an elevation of 850 feet and rising up to 3,085 feet, the viticultural area sits higher in elevation than the surrounding Yakima Valley region.

• The first commercial vineyards in the region date back to 1968.

• Vineyards are typically located on ridges and terraces and in areas with good air

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Kennewick www.moonlightcellar.com Pacific Rim Winemakers – West Richland www.rieslingrules.com Preston Premium Wines – Pasco www.prestonwines.com Stillwater Creek Vineyard – Royal City www.stillwatercreekvineyard.com Stonecap Monson Estates – Richland www.stonecapwines.com Tagaris Winery – Richland www.tagariswines.com Thrall and Dodge Winery www.thrallwinery.com Wooded Island Vineyards – Pasco

www.woodedislandvineyards.com

drainage to avoid late spring and early fall frost and winter kill.

• Check with wineries for current hours and special events.

www.sagelandsvineyard.com Severino Cellars – Zillah www.severinocellars.com Silver Lake at Roza Hills – Zillah www.silverlakewinery.com Steppe Cellars – Sunnyside www.steppecellars.com Two Mountain Winery – Zillah www.twomountainwinery.com Windy Point Vineyards www.windypointvineyards.com Wineglass Cellars – Zillah www.wineglasscellars.com

Wineries

Agate Field Vineyard – Zillah www.agatefieldvineyard.com Bonair Winery – Zillah www.bonairwine.com Claar Cellars – Zillah www.claarcellars.com Horizon’s Edge Winery – Zillah www.horizonsedgewinery.com/ Hyatt Vineyards – Zillah www.hyattvineyards.com Maison de Padgett Winery – Zillah www.maisondepadgettwinery.com Masset Winery – Wapato www.massetwinery.com Paradisos del Sol – Zillah www.paradisosdelsol.com Piety Flats Winery – Wapato www.pietyflatswinery.com Portteus Vineyards – Zillah www.portteus.com Sagelands Winery

Ancient Lakes Wineries

Cave B www.caveb.com Dry Falls www.dryfallscellars.com Foxy Roxy www.foxyroxywines.com Jones of Washington www.jonesofwashington.com Kyra Wines www.kyrawines.com White Heron www.whiteheronwine.com

Events

April 17 – 18 Barrel Tasting in the Rattlesnake Hills – The weekend before Spring Barrel Tasting is the annual Pre-Barrel Tasting weekend in the Rattlesnake Hills, where the wineries roll out the barrels in a quieter, more intimate event. Featuring new wine releases, conversations with the winemakers about their hand-crafted wines, and great wine specials, you can See RATTLESNAKE HILLS AVA on page 24

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Welcome

The Grape Vine 2012 ~ Page 23

Prosser

The Good Life

rosser Great P ally R Balloon , 30 8, 29 Sept. 2

Street Pa inting Festival Sept. 29 , 30

Wine & F ood Fair August 11

Scottis h Highlan Fest & d Gam June 1 es 6

r Prosse est SportsF 10 June 9,

Art W & Win alk eG July 2 ala 1

Prosser’s Visitor Center 509-786-3177 800-408-1517 1230 Bennett Ave. Prosser, WA 99350 For a complete listing of all events check our website

tourprosser.com

Welcome

Page 24 ~ The Grape Vine 2012

Not Just A Farmer’s Market: a perfect end to summer The first weekend after Labor Day can be a bit anti-climactic, what with the summer season having officially ended just the weekend before.

But if you happen to be in the Yakima Valley on the first Saturday after that weekend, be sure to stop at Zillah, for an event that will put some zip back in your life.

It’s called Not Just A Farmers Market, and it’s not to be missed.

Actually, if you drive down the main street of the town, which you can scarcely avoid when you come in to the city off I-82, you can’t miss it.

The event occupies about a square block adjacent to the main east-west thoroughfare, and fills the area with a dazzling array of things to eat, drink, wear, hear, and decorate your home with.

Because it is at least partially a farmers market, you’ll find a cornucopia of farmfresh fruit and produce the Yakima Valley is famous for.

Think freshly-picked melons, peaches, tomatoes, corn, apples, and who knows what else.

There will also be other tempting treats available, such as barbecue beef sandwiches with chips and soda.

Then there are the arts and crafts from local vendors and others who travel to Zillah just for this event.

You’re likely to find everything from metal and wood sculpture to artwork to ceramics, and more.

And to top it all off, there will be a variety of live entertainment.

In years past, that has included performances by a local dance school, the Zillah Community Choir, a jazz group, and demonstrations by acrobatic bicyclists.

It’s a full day of fun, from 10 a.m. to 6 p.m., and there’s no admission. It’s enough to make you forget that summer is almost over!

Photo courtesy of Yakima Valley Newspapers

A local choral group provides entertainment at the Not Just A Farmers Market Event in Zillah last year. Other entertainment is also presented during the event, which takes place the first Saturday after Labor Day weekend.

Old fashioned wine making

Wine making is a time-honored tradition. In fact, the history of wine making dates back at least 8,000 years. Ancient Egyptians marked the harvesting of grapes by incorporating that event on stone tablets and the walls of tombs. In ancient Greece and Rome, wine making was immortalized by poets, artists, and historians. Wine also played a key role in the religion of Ancient Greece, being associated with the Greek God Dionysus.

Today, we may not be as devoted to the art of wine making, but the process has become increasingly popular and enjoyed the world over.

There are five basic steps to old-

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fashioned wine making: harvesting, crushing and pressing, fermentation, clarification, and aging and bottling.

Harvesting Harvesting---or picking the grapes--is the first step. No fruit other than grapes produce a reliable amount of sugar to yield sufficient alcohol.

Wines made from blackberries, elderberries, and even raspberries keep much longer. Harvesting can be done mechanically or by hand. Many winemakers prefer to harvest by hand because mechanical harvesters can be too tough on the grapes and the vineyard.

See OLD FASHIONED on page 25

RATTLESNAKE HILLS AVA from page 22

avoid the crowds at all the wineries next weekend. If you are serious about great wine, or want to learn more, come to the wineries this weekend to sample delicious new wines from the barrel, exciting new releases, and mouth-watering blends.

Check back frequently as we’ll be posting what will be available at each winery.

April 23-25 Spring Barrel Tasting – Rattlesnake Hills Style. The wineries in the Rattlesnake Hills will be rolling out the barrels for this annual tradition in the Yakima Valley.

Three exciting days of great new wines, live bands, BBQ, artists, and more are on the Trail during the annual Spring Barrel Tasting! Winemakers are on hand to discuss their new releases while providing tastes directly from the barrel. No ticket

is required on the Rattlesnake Hills Wine Trail, just a glass - and check out our Passport (only $10) for some really spectacular savings! Wine glasses and Passports are available at all the wineries on the Rattlesnake Hills Wine Trail and at the Yakima Visitor Information Center off I-82 at exit 33A. Passports are good one time at each winery, but never expire otherwise!

March 14 Chasing Out the Snakes March 20 Appellation Days.

November 26 -28 Thanksgiving weekend, November 22 – 24, 2012, featuring exquisite culinary samples paired with superb wines in the Rattlesnake Hills in Eastern Washington!

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The Grape Vine 2012 ~ Page 25

OLD FASHIONED from page 24

Crushing and Pressing This probably is the most important step of all. It is performed by a mechanical crusher or the time-honored tradition of stomping the grapes (remember the famous “I Love Lucy” scene!) into juice, or what is commonly referred to as “must.”

Fermentation This step is when the “water turns to wine” and the magical transformation begins. The “must” will start fermenting naturally within six to 12 hours, with the help of wild yeasts in the air. Once fermentation occurs, it will continue until all the sugar has turned to alcohol and a dry wine is produced. The resulting alcohol level in a wine will vary from one place to the next. For example, an alcohol level of 10 percent would occur in cooler climates, whereas a higher level of 15 percent occurs in warmer areas.

Clarification Once fermentation is complete, clarification begins. Racking or siphoning the wine from one tank or barrel to the next helps leave the precipitates in the bottom of the fermenting tank. Filtering and fining are both part of this step. Filtering can be done with everything from a course

filter that catches large solids to a sterile filter pad that strips wine of all life.

Fining occurs when substances such as clay, egg whites, or other compounds are added to the wine to clarify it.

Aging and Bottling The final step of the wine making involves aging and bottling the wine.

After clarification, the wine is moved to its aging containers. The transfer of wine is called “racking.” Most commercial winemakers age their wines in stainless steel vats, while old-fashioned winemakers use water carboys. The aging process can last anywhere from three to seven months, but some wines are aged for as long as two years. During this step, you should come back every few months and rack the wine again because of evaporation.

Air pockets that form in the container can cause spoilage. After aging comes bottling. A home winemaker will do this using a siphon hose, gravity, and a corking press.

Final Notes Now, sip and enjoy your wine.

Remember: Making wine the oldfashioned way takes time and effort. It is important to know that mistakes are bound to happen, but don’t let those mistakes disrupt you from the fun!

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The Good Life

April

• Spring Barrel Tasting - 4th Weekend

May

• Farmers Market- Saturday Mornings - May-October • City Wide Yard Sale - 1st Saturday • Sage Rat Run - 3rd Saturday • Annual Historic Society Picnic - 3rd Sunday • Make the Dash Count - 4th Saturday

June

• Saturday Morning Farmers Market • Prosser Sports Festival - 2nd Weekend • Prosser Scottish Fest & Highland Games - 3rd Saturday • Bill’s Berry Farm Cherry Festival - 3rd Fri. & Sat. • Kestrel Festival - 4th Saturday

July

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• Saturday Morning Farmers Market • Old-Fashioned 4th of July Celebration • Bill’s Berry Farm Berry Daze Festival - 1st Fri. & Sat. • Horse Heaven Hills Trail Ride - 3rd Saturday • Annual Art Walk & Wine Gala - 3rd Saturday

August

• Saturday Morning Farmers Market • Prosser Wine & Food Fair - 2nd Saturday

September

• Saturday Morning Farmers Market • States Day Celebration, Parade, Quilt Show - Labor Day • “A Night Out” - 2nd Saturday • Quilter’s Shop Hop - 2nd Weekend • City Wide Yard Sale - 3rd Saturday • Bill’s Berry Farm Apple & Pumpkin Festival Last Two Fridays & Saturdays • The Great Prosser Balloon Rally - Last Weekend • Harvest Festival & Street Painting - Last Weekend • National Alpaca Days - Last Weekend

October

• Saturday Morning Farmers Market • Catch The Crush - 2nd Weekend • Bill’s Berry Farm Apple & Pumpkin Festival - Fri. & Sat.

November

• Veteran’s Day Parade - November 12 • Thanksgiving in Wine Country - Thanksgiving Weekend • Family Christmas Festival - Thanksgiving Sunday

509-786-3177 800-408-1517

For a complete listing of all events check our website

tourprosser.com

Page 26 ~ The Grape Vine 2012

Welcome

States Day Parade in Prosser

Headlining this year’s States day entertainment will be the FINALS of “The Valley’s Got Talent”. 10 finalists will perform for our judges and audience with a $500 first prize at stake. Cash prizes for second and third place will also be awarded. The finals competition begins at 1:00 pm on Sylvan Stage in the city park on 7th street.

Now in its 86th year, Prosser’s States Day Celebration and Parade is a time “when old friends meet”. Held on Labor Day each September, States Day dates back to a time when farmers would put down the plow and head into town for an old fashioned family picnic. Games were played, a dance was held, and over the years new events were added to the day. A rival baseball game between neighboring towns was the highlight for many years.

One tradition that has stood the test of time is the registering of residents by the state they hailed from. Townspeople would sign up and wear a paper badge proudly displaying their home state and thus the name “States Day” was adopted as the official community celebration.

That tradition continues today. Kicking off the day’s festivities is the Grand Parade which starts sharply at 10:00 a.m.

The parade winds through the streets of historic downtown Prosser as thousands of local residents line the streets.

Directly after the parade, the crowd descends upon the city park where you’ll find something for every age and gender.

Concessions from tacos to hamburgers, hot dogs to corn-on-the-cob provides patrons with the picnic from the past.

Bingo, a dunk tank, the Valley’s Got Talent stage show, and of course a full scale carnival for the young and old alike round out the event. Walk through the midway and throw a dart or two. The ring toss, dime toss, horse races all provide the “try your luck” atmosphere you can only get at a carnival. A family day in the city

park awaits you at Prosser’s States Day Celebration & Parade held on Labor Day, Monday, September 3, 2012.

States Day Celebration Schedule

7:00 am Parade Check-in Keene Riverview School 8:30 am Judging begins 10:00 am Grand Parade 10:00 am - Starlight Quilter’s Guild 10th annual PHS Main Gym 4:00 pm Quilt show 11:00 am Concessions open Prosser City Park Bingo Carnival / Games 11:00 am Benton County Museum tours 1:00 pm - Museum sing-a-long with Francis Barber, Robert & Margrett Buchholtz. Red Hat Society 12:00 pm STAGE SHOW – Flag Salute Sylvan Stage Prosser Grid Kid Cheerleaders 12:15 pm Entertainment 1:00 pm “The Valley’s Got Talent” FINALS 2:00 pm Diamond Ridge Cloggers 2:45 pm Announcement of “The Valley’s Got Talent” winners 10:00 pm Carnival Closes

Photo Submitted

Bright and colorful float made by Princess Court of PHS, in the Prosser States Day Parade.

FAST FACTS To prevent a sparkling wine from foaming out of the glass, pour an ounce, which will settle quickly. Pouring the remainder of the serving into this starter will not foam as much.

A TASTE OF ITALY IN THE HEART of WINE COUNTRY 602 Sixth Street • Prosser 509-786-7600

Open for Dinner Tuesday thru Sunday Now serving a limited cocktail menu

The Quilted Country Inn is a beautiful six bedroom four bathroom Inn

overlooking the Yakima River used for small sewing groups, quilters, stampers, scrap booking and other creative projects. It has two large work rooms inside, a large deck and gazebo for relaxing outside. A private massage room in the back with a licensed massage therapist available can help make your stay comforting and relaxing. The Inn is suitable for family gatherings and small parties. Beautiful kitchen facilities available, catering services optional.

The Sewing Basket located next door has over 7,000 bolts of high quality fabric, notions, readymade quilting kits and smaller projects in a bag. Open 10-5:30 Monday Saturday 1108 Wine Country Road, Prosser. You can also see fabric and order online.

Come See Our Beautiful New Expansion

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Welcome

The Grape Vine 2012 ~ Page 27

Photo submitted

Cowan Vineyards, is a family owned and operated business and their label represents a proud family crest.

Wine label art is a personal thing

By Charles Walker

Wine makers often try to make selecting and purchasing wine playful or helpful by making their labels lighthearted and attractive. Since wine labels are important starting places of information for consumers they tell the type and origin of the wine and, in the U.S., may contain legal information such as variety, alcohol content and the name of the bottler and some labels are even printed in Braille. The label is often the only resource a buyer has for evaluating the wine before buying it. Certain information is ordinarily included in the wine label, such as the country of origin, quality and type of wine, alcoholic degree, producer, bottler, or importer. Because wine labels are collectable by hobbyists and others this can turn into a full-fledged

pastime, with collections organized by theme, country, or region. For others, saving labels may be part of maintaining a wine tasting-notes journal, or just simply to remember an individual wine.

Local vintner, Cowan Vineyards, is a family owned and operated business and their label represents a proud family crest. “When your goal is to make the best wine, you have to control the quality from the ground up”, says Susan Cowan, owner. And that includes the label. Theirs was based on the Cowan family crest then finished for production by artist Sharon Bogan. “It was really a fun process finishing the design” and exploring family history, says Susan Cowan, owner of Cowan Vineyards. The Scottish themed crest is prominent belted stag on a plaid

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by changing sample images, text colors and colors of shapes used in the background. Once you have bottled your wine, take print out of these templates and stick them to the wine bottle to make its identification unique among other bottles. There are more than a few good wine label software programs available that are also free of charge. All you have to do is download the program to your computer and have some fun.

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Sleeping Dog Wines owner Larry Oates by his own admission is a dog fan and he wanted to some how include his enthusiasm on their label. “Let sleeping dogs lie, like reds”,referring to his Malbec, Merlot, Syrah and his special brand: Tail Wagger. Larry’s dog pictures were Photo Shopped, presented to a focus group and promptly “thrown out”. One of his favorite pet photos was seen by artist Mary Jensen who volunteered to render the photo and appears on his unique label. Sleeping Dog Wines may even include poetry on the reverse label. “If your label is too frivolous it’s hard for people to take your wine seriously”, adds Larry, “We do it for fun”.

The reader may be interested in making your own label using wine already set. Just drain a bottle of wine into separate container; soak the bottle in hot water and vinegar to remove original label. Photocopy your own label, or use label templates from the internet, and cut out. Use a glue stick to adhere label to washed and dried wine bottle. Return wine to bottle, and cork: a simple technique that gives a distinctive addition to your personal presentation.

There are wine label templates online for you if you have started making wine at your home or begun a wine making business. Created in MS Word 2007, all its contents are editable. You can change its image and filling according to your needs

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Page 28 ~ The Grape Vine 2012 Horse Heaven Hills AVA Established in 2005

• Naturally bounded on the north by the Yakima Valley appellation and on the south by the Columbia River.

• Located in Southeast Washington - total area is 570,000 acres (230,679 hectares) of which about 8,400 acres (3,399 hectares) are planted to grapes, 26 percent of Washington’s total grape production.

• Primary grape varieties: Chardonnay, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Merlot, and Syrah.

• Proximity to the Columbia River creates 30 percent more wind while moderating temperature extremes, providing steep south-facing slo0pes for optimum vineyard locations and providing welldrained, sandy-loam soils.

• Elevations range from 1,800 feet at the area’s northern boundary to 200 feet at its southern.

• Outstanding sites that have been developed in this area include Canoe Ridge, Alder Ridge and Zephyr Ridge.

• Growers have raised grapes in the Horse Heaven Hills region since 1972.

• There are at least 25 vineyards and seven commercial wineries within the region.

• Proud source of the first, second and third ‘100 point’ wines in the State of Washington.

• Check with wineries for current hours and special events.

Wineries

Alexandria Nicole’s Destiny Ridge Vineyard – Paterson www.alexandrianicolecellars.com Canyon’s Edge Winery – Alderdale www.canyonsedgewinery.com Chateau Champoux Vineyard – Prosser www.chateauchampoux.com Columbia Crest Winery – Paterson www.columbia-crest.com Heaven’s Cave – tasting room in Prosser www.heavenscave.com McKinley Springs Winery – Alderdale www.mckinleysprings.com

Events

July 21, 2012 – 4th Annual “Horse Heaven Hills Trail Drive & BBQ This event celebrates the AVA’s anniversary and helps fund the HHH Wine Growers Scholarship and special projects at Crow Butte Park. Take a drive through the beautiful Horse Heaven Hills, taste fabulous wines at our local wineries & tasting rooms. Some of the participating stops include Columbia Crest Winery, Canoe Ridge Estate Winery, Chateau Champoux Tours & Tasting and McKinley Springs Winery. Allow at least 4-5 hours for tasting tour, ice chests suggested for any wine purchases. You will be provided a driving map. For more information, visit the website at www. horseheavenhillswinegrowers.org

Horse Heaven Hills AVA

Wine activities for team building

By Victoria Walker

Looking for something new in your corporate team building or looking for a new activity to attract business to your winery? Sponsor a corporate event at your local winery or create a new team building event for your corporation by coordinating with your local wine industry or local firms. By now most have experienced the traditional winery tour and it may be old-hat for the rest who are looking for something a little more unique. It’ll take a little more coordination and creativity on your part but here are a few ideas that others are trying in order to build strong team interaction and have a fresh event too.

Historical Wine Tasting Your region has a bottomless and significant history of growth and development in the winemaking business so create a number of characters from those in the past and create small skits about them and the wine product. The skits should emphasize the history surrounding the development and how the characters were involved or evolved the wine making. As you tour, be sure to highlight the local flavors and distinctive character of the wines.

Wine Tasting for Beginners One of the challenges of wine making is knowing how to introduce the novice wine drinker to the subtleties of the flavors and aromas of the wine. How does the new comer tell the difference between nice wines and those that are slightly less perfect? What are those faults and how do you learn to enjoy the local fruits and their ultimate wine sensations? You can produce a wine tasting event for your team that introduces the elements of good wines. Coordinate with an expert for detailing the event and involve your local winery.

Music and Wine Pop music has long been a staple addition to enjoying wine but what about the country music crowd, or the opera folks, or the classical people? It’s hard to get a country music fan to give up the beer for an evening and switch to a nice merlot but what nice contrast for an entertaining evening? The guitarist, folk, or a classical singer, can present the activity and the matching between the wine and the music! Among a traditional music selection the performer determines and explains the link between both the music and wine. Music can greet the visitors when entering the dining room, or tasting room, once the food and snacks are served, or between courses and right at the end of the meal. Maybe have a nice menu that compliments the wines served.

The Special Bottle Hide a few bottles, or as many as you’d like, around the area of your event.

As you tour, or taste, give out a lot of clues to where “Unique Bottles” of the wines tasted are concealed. Maybe the clues have to do with the variety of wine or by the achievement of definite tasks as you move along. Actors playing parts of historical local figures could participate and hand out hints. What a pleasant gift for your employees or guests when they find a new prize for their wine rack.

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Take Exit 80 off of I-82, turn south on Gap Rd. and the immediately left on Merlot Drive, the right on Port Ave. and right onto Cabernet Court. Thruston Wolfe features a wonderful patio to sit and enjoy lunch with a glass of wine!

Barrel Tasting Friday • Saturday • Sunday April 27 • 28 • 29 • Catch The Crush Friday • Saturday • Sunday September 28 • 29 • 30 • Thanksgiving In Wine Country Friday • Saturday • Sunday November 23 • 24 • 25 • Red Wine and Chocolate Saturday • Sunday • Monday February 16 • 17 • 18, 2013

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Page 30 ~ The Grape Vine 2012

Red Mountain AVA

In the springtime, cheatgrass such as this turns a wine red color which gives the landscape of Red Mountain its name.

Red Mountain AVA Established 1995

• Established in 2001, located on the eastern edge of the Yakima Valley, near Benton City.

Not necessarily a mountain, more of a steep slope, which faces Southwest near the Yakima River.

• Over 700 vineyard acres currently planted in the 4,000+ acre area More than 12 wineries are located in the Red Mountain AVA, with many additional Washington wineries sourcing grapes from Red Mountain’s premiere growers • Primary grape varieties planted include Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah and Sangiovese • The area has a desert climate with average yearly rainfall of five inches per year. During the growing season daytime temperatures average 90 °F (32 °C) with night time temperatures dropping below 50 °F (10 °C).

• Check with wineries for current hours and special events.

Wineries

www.winesnw.com/yakmap3.html Blackwood Canyon Vintners www.blackwoodwine.com Buckmaster Cellars www.buckmastercellars.com Col Solare www.colsolare.com Corvus Cellars www.corvuscellars.om Fidelitas Winery www.fidelitaswines.com Goedhardt Family Winery www.goedhardtfamily .com Hedges Family Estate www.hedgesfamilyestate.com Hightower Cellars www.hightowercellars.com Kiona Vineyards www.kinoawine.com Oakwood Cellars Winery www.oakwoodcellars.com Sandhill Winery sandhillwinery@aol.com Seth Ryan Winery www.sethryan .com Tapteil Vineyard Winery www.tapteil.com Terra Blanca Vintners www.terrablanca.com

Staff photo

Horse Heaven Hills micro-brewery co-owner Gary Vegar welcomes guests to his cozy, comfortable tasting room. It’s decorated with a variety of items that evoke the wild horses that still roam the hills named after them.

Yakima Valley is a great place for a cruise for brews

Touring the Yakima Valley is always a pleasant experience.

The rural expanse nestled along the Yakima River as it meanders its way from its namesake city to the Columbia River in the Tri-Cities provides pastoral pleasures that are hard to beat.

The clusters of wineries that have sprung up with the advent of the wine industry make it easy to enjoy the sundrenched countryside from scores of vantage points.

But, as appealing and welcoming as they are, it isn’t only the wineries that offer such respites. A number of microbreweries create some of the most highlyregarded beers and ales to be had.

And if you think wines pair nicely with food, just wait until you match-up your favorite eats with a hearty brew or two.

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• Zepplin Sandwich

Try any one of our famous pizza’s Zeppelin style. Served w/krinkle steak fries, or garden salad. $9.99 with soup or Caesar add $1.79

Beginning in Yakima, you can make fairly-evenly-spaced stops all the way to the Tri-Cities enjoying an unmatched valley pub crawl.

Yakima Craft Brewing, with its Taproom is at 2920 River Road, #6, and is generally open from 10 a.m. to 5 p.m. during weekdays, but hours may very. It’s always best to call ahead, (509) 654-7357.

The “small but inviting” Taproom offers simple food and a classic pub atmosphere from 4 to 8 p.m. weekdays and 1 to 10 p.m. Saturday.

Sampler trays are available for those who want to try the full spectrum of the YCB full-time and seasonal brews.

The establishment maintains a web site at www.yakimacraftbrewing.com.

See BREWS on page 31

Start Me Up Favorites

• Garlicky Cheesy Breadsticks • Oh My Goodness Grean Beans • Creamy Spinach Artichoke Dip • Spicy Dilly Bobs! aka Pickles

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Flamboyant Flat Breads & Sandwiches

All flat bread sandwiches served with your choice of krinkle steak fries, garden salad or soup or change it up with a Caesar salad for $1.79 • Bob, Larry, Tom • Jack • Italian Godfather Flat Bread • TNT • Southwest Slammer • Swiss Dunk • Aloha Grilled Flatbread • The Veggie • Pesto Chicken Flatbread • Main Lobster & Cheese Melt HAPPY HOUR 4:00-7:00 P.M.

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The Grape Vine 2012 ~ Page 31 Welcome

Five tips for navigating a wine list

By David White

Navigating a wine list can be daunting.

Even wine geeks are intimidated by the leather-bound tomes that so many restaurants hand out. When the wine list doesn’t land on the table with a thud, patrons are still met with unrecognizable regions and producers.

Plus, no matter where you dine or how much you know, prices can be senseless.

Fortunately, deciphering a restaurant’s list doesn’t have to be stressful. Here are five simple tips.

Ask For Help The era of the snooty sommelier is over. Whereas yesteryear’s sommeliers were glorified sales agents who intimidated their guests by pushing expensive, predictable wines, today’s sommeliers are wine zealots, eager to share their passion and palates. So if the restaurant you’re visiting employs a wine professional, ask for advice.

Most are keen to help patrons find the perfect wine, regardless of the price.

Be Brave If you’re at a restaurant with an impressive wine list, seize the opportunity to be adventurous. Your dinner companions will be impressed with your courage, and you’ll learn something new.

If you like Chardonnay, for example, consider Viognier. If you like Sauvignon Blanc, try Torrontes or Albarino. If you typically order California Cabernet, consider ordering Malbec or Sangiovese. And don’t be afraid of Merlot. Even though it’s become cool to bash the grape, Merlot can be as rich as Cabernet Sauvignon, and is generally more approachable.

If everyone at your table has ordered something different, opt for an unusual wine that’ll pair with

virtually everything. For white, think Austrian Gruner Veltliner. For red, think Sicilian Nero d’Avola.

Look For Value I recently chatted with Kathy Morgan MS — one of just 186 people worldwide to earn the “master sommelier” designation — and she insisted that good deals can be found virtually everywhere.

“Don’t be afraid to order cheaper wines, especially if the wine list was put together by a sommelier or a wine professional,” she explained.

“If thought is put into the list, all the wines should be good.”

If there isn’t a sommelier, Morgan advises people to seek out wines from less popular regions. At steakhouses, for example, you can often find deals on Pinot Noir from France and the United States, as most patrons order bigger wines. And at every restaurant, wines from Spain typically offer a great value.

Try Some Glasses Morgan is also convinced that skipping the bottle list can be a wise decision. “At restaurants with serious wine programs,” she explained, “sommeliers see wines by the glass as an introduction to their programs — they know that’s where people are going to get their first impression.”

Ordering by the glass also enables patrons to try a wine before committing to it — it’s not frowned upon to ask your server for a taste of something before ordering a full glass. Plus, ordering by the glass makes it easier to try a variety of wines at one meal.

Remember that you’re in Charge Is your wine too warm? Do you feel pressured to spend more than you’d like? Is your server refilling your glass too quickly? If the answer to any of these questions is “yes,” speak up!

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Restaurants are notorious for serving red wine too warm — reds should always be served slightly cool, at about 60-65 degrees. So if your wine tastes like it’s been sitting at room temperature, ask for an ice bucket or switch to a white wine — or beer.

If the sommelier is steering you towards something too expensive, there was probably a miscommunication. So say something. If you don’t want to let

your guests know how much you’re spending, point to the price you’re thinking and ask for something similar.

Finally, don’t be embarrassed to ask your server to slow down. I always insist on finishing my glass of wine before its refilled. That way, I can track the wine’s evolution and better monitor how much I’ve consumed.

While there are countless other ways to navigate a restaurant’s wine program, these five tips should be easy to remember — and help elevate your next dining experience.

BREWS from page 30

About 25 miles down the valley, in Sunnyside, you’ll find the spacious Snipes Mountain micro-brewery and restaurant, at 905 Yakima Valley Highway.

It looks like a mountain resort lodge, with log-and-river-rock construction elements and a massive stone fireplaces inside.

Snipes offers a full menu and a full complement of brown and blond ales, a seasonal fresh-hop ale, a porter, India pale ale, and others.

Snipes is open seven days a week, and has a web site at www.snipesmountain. com.

A scarce 15 miles further along I-82 eastbound you’ll find micro-breweries of a more cozy variety, at Whitstran Brewing Company and Horse Heaven Hills Brewery, both in Prosser.

Whitstran, at 1427 Wine Country Road, is open daily from 11 a.m., with a diverse menu and a long list of specialty brews.

Among its seasonal ales is Friar’s Penance Barley Wine, which ferments for nine to 10 months, and is available for only a limited time each year.

Horse Heaven Hills, close to Prosser’s downtown core, at 1118 Meade Ave., is the more recently opened of the two, and serves a variety of brews that range from Apricot Honey, for light-beer enthusiasts,

to a Dark Cherry Stout.

Owners and proprietors Gary Vegar and Dave Keller, and their wives, Carol and Brenda, respectively, are high school friends who brewed for their own amusement and enjoyment for many years before offering their speciallydeveloped recipes to the public.

At the far end of the valley, you have two microbreweries to choose from.

Atomic Ale Brewpub and Eatery at 1015 Lee Blvd. in Richland, offers aptly named brews such as Halflife Hefeweizen, Atomic Amber, and Plutonium Porter. All their brews pair beautifully with their pastas, salads, and hand-tossed, wood-fired pizzas.

They’re open Monday-Thursday 11 a.m. to 10 p.m., Saturday 11 a.m. to 11 p.m. and Sunday 11 a.m. to 8 p.m.

At Ice Harbor Brewing Co. Take your pick from two locations, one at 206 N. Benton St., and a new place at 350 Clover Island Drive, on Clover Island in the Columbia River.

Both offer the same year-round selection of brews, including ales, a stout, and barley wine, and seasonal beers, as well as a hearty menu.

The Clover Island pub overlooks the marina, offering a perfect vantage point for a spectacular sunset over the waters of the Columbia.

How to keep birds away from grapevines

Planting your own grapevines ensures your family access to the freshest, tastiest grapes in town.

However, a determined flock of hungry birds can decimate your entire arbor in minutes. Birds feed on both the grapes and the vines themselves, not only stripping any edible fruit from the plants but also destroying the vines and preventing future crops. Protect your vines early in the growing season to ensure a bountiful, bird-free harvest.

Instructions 1. Drape bird netting over your vines. Lay the netting gently over the grapes and stake down the ends with small metal stakes. Loop the hook on the top of the stake through the edge of the netting and hammer the stake into the ground at the base of the vines.

2. Tape the top and edges of your arbor with reflective tape. Birds are frightened by quick, flashy movements and will fly away when

the sun strikes the tape.

3. Tie plastic scare balloons to arbor to frighten away birds. These brightly-colored balloons mimic the open mouth of a hungry hawk, and will chase off grape-eating birds.

4. Set up motion-activated sprinklers on top of your arbors. Hook the sprinklers to hoses, and leave them on from dusk until dark to ward off birds. The unexpected splash of water is enough to deter even the hungriest birds.

Page 32 ~ The Grape Vine 2012 Columbia Gorge AVA Established in 2004

• Includes areas in southern Washington and northern Oregon, along the Columbia River.

• Located in Southern Washington - Total area is 4,432 acres (1,794 hectares) with approximately 300 vineyard acres.

• Primary grape varieties: Chardonnay, Gewurztraminer, Riesling and Pinot Gris.

• Moist, marine influences from the Columbia River meet dry air from eastern Washington, which allows constant airflow. Warm days and cool nights provide full, ripe flavor profiles and good acid levels.

• Check with wineries for current hours and special events.

Wineries

1.866.413.WINE www.columbiagorgewine.com Cascade Cliffs – Wishram www.cascadecliffs.com Cathedral Ridge Winery – Hood River www.cathedralridgewinery.com Cor Cellars www.corcellars.com Domaine Pierre Noire Winery – Lyle www.pierrenoire.com Dry Hollow Vineyards – The Dalles www.dryhollowvineyards.com Erin Glenn at The Mint – The Dalles www.eringlenn.com Jacob Williams Winery – Lyle jacobwilliamswinery.com Gorge Crest Winery – Underwood www.gorgecrest.com Illusion Winery www.illusionwine.com

Klickitat Canyon Winery – Lyle www. columbiagorgewinery.com Major Creek Cellars – White Salmon www. majorcreekcellars.com Marshal’s Winery http://www.marshalsvineyard.com Maryhill Winery – Goldendale www.maryhillwinery.com McCormick Family Vineyards 509-365-9571 Mt. Hood Winery – Hood River www. mthoodwinery.com Naked Winery at Cascade Cliffs – Wishram www.nakedwinery.com North Shore Wine Cellars – Bingen www. northshorewinecellars.com Pheasant Valley Vineyard & Winery – Hood River www.pheasantvalleywinery.com Phelps Creek Vineyards – Hood River

Columbia Gorge AVA

www.phelpscreekvineyards.com Quenett Winery – Hood River www. quenett.com Shady Grove Winery http://www.shadygrovewinery.com/ Springhouse Cellars – Hood River www.springhousecellar.com Syncline Wine Cellars – Lyle www. synclinewine.com The Pines 1852 Tasting Room – Hood River www.thepinesvineyard.com Waving Tree Vineyards & Winery – Goldendale www.wavingtreewinery.com Wheatridge In The Nook Vineyard and Winery – Arlington www.wheatridgeinthenook.com White Salmon Vineyard – Underwood www.whitesalmonvineyard.com Wind River Cellars – Husum

http://www.windrivercellars.com

Events

May 26-28, 2012 Memorial Day Weekend in The Gorge August 8, 2012 Gorge Wine Celebration for Hospice, Hood River September 1-3, 2012 Labor Day in The Gorge November 25-27, 2012 Thanksgiving in The Gorge February 14-16, 2013 Valentine’s Day / Presidents’ Day April 9, 2012 Columbia Gorge Winegrowers Tasting in Portland, 5 p.m.-8 p.m. Hotel Vintage Plaza April 13-15, 2012 Passport Weekend in The Gorge

Maryhill Winery

If ever there was a destination winery, it’s Maryhill Winery of Goldendale, WA. Its founders, Craig and Vicki Leuthold, chose a spectacular location to build a 3,000 sq. ft. tasting room–complete with a covered outdoor terrace–on a bluff overlooking the Columbia Gorge and Gunkel Vineyard, one of the state’s oldest and most established vineyards. To the southwest, Mount Hood punctuates the picturesque scene.

According to Craig, more than 75,000 visitors travel to Maryhill Winery each See MARYHILL on page 34 Photo submitted

Panoramic view of the Columbia Gorge and the Gunkel Vineyard from the terrace at Maryhill Winery.

•

Tasting Room Hours: Thursday - Sunday, 11:00 - 5:00 509-588-8800 | chandlerreach.com | Exit 93 off I-82, Benton City

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We sell Washington State Wines at lower prices than anyone else in the State Period!

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Page 34 ~ The Grape Vine 2012

Columbia Gorge AVA

MARYHILL WINERY from page 32

year to come & taste the wines, picnic, listen to live music, browse the Gift Shop, relax and enjoy the views or join in the activities..

“Our entire portfolio of wines is available year round in the tasting room, with two selections of wine flights offered for tasting on any given day,”. “We also host a myriad of monthly events and holiday weekend celebrations that are family friendly, dog friendly and offer fun, educational and affordable outings for everyone.

The on-site and off-site “Member’s Only” parties and excursions with the owners and winemaker.keep the Maryhill Wine Club of 1,000 growing strong. And, an onsite amphitheater draws tens of thousands music and wine fans every year with famous acts like Bob Dylan, Counting Crows, Crosby, Stills & Nash, Jackson Browne and Natalie Merchant, to name a few of the artists. who have performed there.

Also, every weekend from Memorial Day - September, except on concert days, there is free, live music on the terrace featuring talent from all over the Northwest.

The grounds even boast four world class bocce ball courts for guests who wish to engage in a friendly game while sipping the site’s sumptuous wines.

For such an all-encompassing operation, it’s surprising to hear that the Leutholds are relatively new to the winemaking business.

Prior to establishing Maryhill Winery in 1999, Craig and Vicki both

worked in the corporate world. But with hard work, persistence and passion, the couple has turned a vacant 10 acre parcel of land into a thriving company with more than 1,000 awards and accolades to its name.

The most prominent recognitions are “Washington Winery of the Year” award offered by Wine Press Northwest. and“Best Destination Winery” by Seattle Magazine.

“One of the things we have that sets us apart from other wineries is the long list of wines that we produce,” said Craig. “We make around 30 wines using grapes sourced from 15 vineyards throughout the Columbia Valley.”

Three years ago, the Leutholds brought highly experienced, native New Zealander Richard Batchelor on board as the winery’s full-time winemaker.

Batchelor is charged with monitoring the production of grapes at all 15 supplier vineyards, ensuring that the crops are grown with Maryhill Winery’s exact winemaking specifications in mind.

His vineyard visits increase in frequency during harvest season.

During this time, Batchelor checks a selection of grapes at each location until he is certain that they contain the flavor profile necessary to produce the best-tasting wines possible.

“When the grapes are harvested, we process them immediately, the same day,” noted Craig. “Most of our reds are aged for 18 to 20 months, predominantly in French oak barrels. We also have

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several white wines, including Viognier and two Chardonnays,that see oak as well.”

The winery has an impressive collection of fermentation and processing equipment. Most of its components are standard ones that can be found at similar-sized operations.

However, the steel tanks that hold fermenting liquids and must are somewhat rare.

According to Craig, tanks are usually jacketed to help cool during the fermentation process. Maryhill Winery’s tanks have jackets for this purpose., but they also contain glycol heaters that allows for precise control of internal temperatures.

“We also use a process called ‘post fermentation maceration’ which elevates the must after all of the sugar has been consumed,” he said. “We leave the must in the tanks for four to five days after the primary fermentation takes place to achieve an even richer flavor profile for certain wines, like reserves.”

Maryhill Winery presently has around 10 reserve wines. In total, its annual reserve wine production amounts to 10% of overall production– considering the winery’s average of 80,000 cases made annually.

In 2012 and beyond, the Leutholds will be expanding this reserve wine lineup to include seven or eight single vineyard specialty blends. The high end wines will be carefully created using only the best grapes available from hand selected vineyards.

A new reserve tasting room will be added to the winery’s facilities to showcase these luxurious libations during special events, Maryhill Winery Wine Club meetings and general tastings. Members of the wine club will be offered free samples during these planned events and the general public can partake by paying a nominal fee., as they would for any reserve tasting.

“Our goal is to offer more reserves for avid wine enthusiasts, but we are still committed to making affordable wines as well,” Craig told Grower Wine & Grape. “Many of our wines are priced below $20 per bottle. We want people to drink our wines on a daily basis. We want Maryhill to be their household wine of choice.”

With a thriving, multifaceted winemaking operation in place, it’s no wonder that more than 75,000 people visit Maryhill Winery each year. The business also attracts interns from all over the world.

Through Communicating for Agriculture Education Programs (CAEP), an international agriculture exchange organization, aspiring winemakers are able to get handson training at a vast array of wineries around the world. Because Maryhill Winery produces around 30 varietal wines–an anomaly considering that most wineries make 20 wines or fewer– the Goldendale, WA company is a highly sought after internship provider.

“The interns, who must have a set level of experience before coming to Maryhill, work from the middle of August through early December,” explained Craig. “They are involved with every task that takes place here during these months. They even spend time in the sourcing vineyards assisting with harvest.”

Some of the interns come from families of wine producers, while others have chosen winemaking as careers and are seeking additional education that they can take back to their places of employment.

Whatever the background or future focus, claiming a completed internship at Maryhill Winery is an impressive addition to hopeful winemaker’s resume. And this accreditation will only increase in significance as the winery continues to accrue accolades and expand its offerings in upcoming years.

Shop, Wine & Dine

• Enjoy riverview accommodations • Located near many wineries • Katya’s Bistro & Wine Bar next door to hotel • Just minutes from Columbia Center Mall

486 Bradley Blvd., Richland • 509.943.4400 www.richland.hamptoninn.com

Walla Walla AVA Walla Walla AVA Established 1984

• 65 wineries and more than 1,200 acres (486 hectares) of vineyards.

• Cabernet Sauvignon is the leading varietal while Merlot, Chardonna and Syrah are other predominant varieties.

Gewurztraminer, Cabernet Franc and Sangiovese are also grown.

• Loess-derived soils which are essentially unconsolidated, unstratified, calcareous silt.

• Growing season of 190 to 220 days, with annual rainfall averaging 12.5 inches (32 cm) per year.

• Check with wineries for current hours and special events.

Wineries

428 Wines www.428wines.com Adamant Cellars www.adamantcellars.com àMaurice Cellars www.amaurice.com Amavi Cellars www.amavicellars.com Ash Hollow www.ashhollow.com Basel Cellars www.baselcellars.com Beresan Winery www.beresanwines.com Bergevin Lane Vineyards www.bergevinlane.com Buty Winery www.butywinery.com

Canoe Ridge Vineyard www.canoeridgevineyard.com Cougar Crest Winery www.cougarcrestwinery.com Dunham Cellars www.dunhamcellars.com Dusted Valley Vintners www.dustedvalley.com Five Star Cellars www.fivestarcellars.com Flying Trout Winery www.flyingtroutwines.com Forgeron Cellars www.forgeroncellars.com Fort Walla Walla Cellars www.fortwallawallacellars.com Gifford Hirlinger www.giffordhirlinger.com Glen Fiona www.glenfiona.com Isenhower Cellars www.isenhowercellars.com Le Chateau Winery www.lechateau.com L’Ecole No 41 Winery www.lecole.com Lowden Hills www.lowdenhillswinery.com Mannina Cellars www.manninacellars.com Morrison Lane www.morrisonlane.com Nicholas Cole Cellars www.nicholascolecellars.com Otis Kenyon Wines www.otiskenyonwine.com Patrick M. Paul Vineyards

The Grape Vine 2012 ~ Page 35 www.pmpvineyards.com Pepper Bridge Winery www.pepperbridge.com Reininger Winery www.reiningerwinery.com Russell Creek Winery www.russellcreek-winery.com Sapolil Cellars www.sapolilcellars.com Sapphire Mountain Cellars www.sapphiremountaincellars.com Saviah Cellars www.saviahcellars.com Seven Hills Winery www.sevenhillswinery.com Skylite Cellars www.skylitecellars.com Tamarack Cellars www.tamarackcellars.com Tertulia Cellars www.tertuliacellars.com Three Rivers Winery www.threeriverswinery.com

Trio Vintners www.triovintners.com Tru Cellars www.trucellars.com Walla Walla Village Winery www.wallawallavillagewinery.com Walla Walla Vintners www.wallawallavintners.com Waterbrook Winery www.waterbrook.com Watermill Winery www.watermillwinery.com Waters Winery www.waterswinery.com Whitmans Cellars Winery www.whitmanscellars.com Woodward Canyon Winery www.woodwardcanyon.com Yellow Hawk Cellar www.yellowhawkcellar.com Zerba Cellars www.zerbacellars.com

FAST FACTS

The Irish believe that fairies are extremely fond of good wine. The proof of the assertion is that in the olden days royalty would leave a keg of wine out for them at night. Sure enough, it was always gone in the morning. - Irish Folklore The longest recorded champagne cork flight was 177 feet and 9 inches, four feet from level ground at Woodbury Vineyards in New York State.

Before thermometers were invented, brewers would dip a thumb or finger into the liquid to determine the ideal temperature, neither too hot nor too cold, for adding yeast. From this we get the phrase “rule of thumb.”

Richland Arts

While touring the wine country of Eastern Washington, come visit the Hear t of Downtown Richland.

The Gallery At The Park operated by Allied Ar ts, a 501(c)(3) non-profit organization suppor ts the visual ar ts through workshops, shows, scholarships and ar t gallery. The sky-lit Gallery provides an exciting set ting for painting, sculpture, fiber ar t and jewelry. Most work is for sale, including that of the monthly featured ar tists. Our major fundraiser, Ar t in the Park, will take place July 27 and 28 in Richland’s Howard Amon Park, between the Gallery and the Columbia River.

There is no admission charge.

Ye Merrie Greenwood Faire celebrates its 26th anniversary. Where can you cheer for your favorite Knight on horseback and take in 2 dif ferent Shakespearean plays in one day? At Ye Merrie Greenwood Renaissance Faire. For the past 25 years, Ye Merrie Greenwood Renaissance Faire has transformed Howard Amon Park in Richland into an English Village in the time of Elizabeth I, complete with costumed actors, period vendors, pageantry and music. The folks who present the Faire have tried to make it as dif ficult as possible to see every per formance at their Faire in one day. There are over 90 per formances on 8 stages from 10 A.M. until 5:00 P.M. on both Saturday and Sunday, June 23rd & June 24th. There are also acts which roam the streets of the Village of Greenwood. Please contact the director for more information at 509-783-7727.

The Gallery at the Park Allied Arts

* 64 years serving local art * Monthly featured artists * Art in the Park July 27, 28, 2012 * Adult & Children’s Workshops * Gift Gallery * Never an admission charge Tuesday-Friday 10 am - 5:30 pm Saturday 10 am - 5 pm www.alliedartsrichland.org 89 Lee Blvd. • Richland, WA 99352 509-943-9815

Ye Merrie Greenwood Players 26th Anniversary

Ye Merrie Greenwood Renaissance Faire Sat. & Sun., June 23 & 24, 2012 10 a.m. to 5 p.m.

Howard Amon Richland Park

Shakespearean Comedy Jousting Period Crafts Food ALL DAY GATE PRICE: $9 Teens & Adults $7 Children over 5 & Seniors For more information call 509-783-7727 www.yemerriegreenwoodfaire.org

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Page 36 ~ The Grape Vine 2012

Microbreweries

Microbreweries ATOMIC ALE BREWPUB

Atomic Ale Brewpub & Eatery, the Tri-Cities first brewpub, was founded

by Aaron Burks in February 1997. Set in an atmosphere that reflects the rich history of the Mid-Columbia basin and the Hanford Site, patrons can relax in our non-smoking, family-friendly restaurant while enjoying one of our many fresh, full-flavored, handcrafted ales. Don’t leave without trying our award-winning potato soup.

Our eclectic group of brewers have developed numerous nuclear-inspired brews, such as Half-Life Hefeweisen, Atomic Amber and Plutonium Porter.

Special seasonal brews are also on tap for your enjoyment.

We also feature a distinctive menu cooked in our wood-fired oven. The kitchen specialty is gourmet, hand-tossed pizza; in addition we have outstanding soups, salads, sandwiches, and desserts.

We have the finest chocolate cake this side of Hershey, PA. Atomic Ale is located at 1015 Lee Blvd, Richland. We’re open Mon. through Thurs.: 11 a.m. to 10 p.m.; Fri. and Sat.,

11 a.m. to 11 p.m. and Sun. 11 a.m. to 8 p.m. We have a Happy Hour, daily, from 4 to 6. Come on in for “big-city” taste with a neighborhood feel.

For more information call (509)9465465 or visit www.atomicalebrewpub. com. Follow us on Facebook.

HORSE HEAVEN HILLS BREWERY

Located in downtown Prosser, Horse Heaven Hills Brewery brews beautifully handcrafted ales and lagers utilizing local and regional hops and malts. Additional specialty ingredients and brewing techniques from around the world are utilized for seasonal and specialty beers.

The brewery and tap room offer a nice variety of eight to ten different micros for your tasting pleasure. From our Honey Girl ale to the Dark Cherry Stout, there is a beer for everyone. We offer growlers and kegs to go and we cater to special celebrations at your location or our tap room. Looking for a special gift? The taproom highlights local and regional photography including the wild

horses of Horse Heaven Hills. For the discriminating beer drinker, we offer standard and unique beer gear. Visit Gary, Dave, Carol and Brenda at the brewery.

The brewery and tap room combines great beer, good company, and the spirit of the wild horses of the Horse Heaven Hills.

Live Long in Prosser.

ICE HARBOR BREWING

Ice Harbor Brewing Company is dedicated to brewing beers they like and are proud to serve to their friends.

Ice Harbor Brewing, now in its fourteenth year of operation, is owned by Mike Hall and Bill Jaquish who started out brewing at home as a hobby and then left their jobs at Hanford to go into brewing full-time.

Ice Harbor bottled beverages are available in grocery stores, restaurants and taverns throughout the Tri-Cities.

The Columbia Kolsch Brand Ale is their flagship ale because it is a soft-bodied golden ale that appeals to everyone. They have won numerous awards for their beers at local and regional beer tasting events.

In addition to bottled beers, they also

brew a number of seasonal beers available in draft. The brewery sells draft beer to go in one and two liter refillable bottles and Party Pigs. They sell kegs to go in three sizes: five-gallon, eight-gallon, and 15.5-gallon. The brewery also sells home brewery and winemaking supplies.

The Ice Harbor Brewing Company is located at 206 N. Benton Ave. in downtown Kennewick. The pub is open Mon. through Thurs. from 11 a.m. to 9 p.m., Fri. and Sat. from 11 a.m. to 11 p.m. and Sunday Noon to 6 p.m. The brewery also has a second pub at the Marina overlooking Clover Island.

For more information contact the brewery at (509) 582-5340. Or check out their website at www.iceharbor.com for more information.

SNIPES MOUNTAIN BREWERY

Take a look inside the glass enclosed brew room. View the shiny copperbanded tanks and see the head brewer See MICROBREWERIES on page 37

TRI-CITIES IS THE PLACE FOR . . .

HAND-CRAFTED BEER and CULINARY EXPERIENCES

At The Marina  Upscale Pub Food  Award Winning Beer Extensive Washington Wine List Overlooking The New Clover Island Marina Pub Hours:

Monday-Thursday 11 a.m.-9 p.m.

Friday & Saturday 11 a.m.-10 p.m.

Sunday Noon-7 p.m.

350 Clover Island Drive Kennewick, WA 99336 509-586-3181

www.iceharbor.com E-Mail: iceharbor@iceharbor.com

Personal Service In An Intimate Atmosphere Fine Dining

Premium Northwest and Italian Wine & Beer

Historic

1947 Pullman Dining Car

Classic Italian Menu

• Pasta • Chicken • Seafood • Steak Homemade Desserts featuring Tiramisu

NOW OPEN FOR LUNCH

Tuesday-Friday • 11 a.m.-2 p.m.

We Cater Special Events: Holiday Parties • Birthdays

Luncheons • Corporate Functions Weddings & Rehearsals Mon.-Thurs. 5-9 p.m. • Fri.-Sat. 5-10 p.m.

(509) 946-4525 1026 Lee Blvd. • Richland www.monterossos.com Follow us on Facebook

Big City Taste With A Neighborhood Feel Gourmet Pizza Hand-tossed, Wood Fired!

Hand Crafted Beer Unique Ales, Brewed In-House Historic Hanford Photos and Memorabilia Lunch and Dinner Specials Soups, Salads, Sandwiches

 Wine/Brewmaster Specials  Happy Hours Daily 4-6 Family Friendly Restaurant Mon.-Thurs. 11 a.m.-10 p.m. • Fri.-Sat. 11 a.m.-11 p.m.

Sun. 11 a.m.-8 p.m.

(509) 946-5465

1015 Lee Blvd. • Richland www.atomicalebrewpub.com Follow us on Facebook

In Historic Downtown Kennewick Dedicated to producing hand-crafted ales we are proud to serve.

Pub Food Pizza • Burgers Sandwiches Appetizers Home brew and home wine making supplies PUB HOURS: Mon.-Thurs. 11 a.m.-9 p.m.

Fri. and Sat. 11 a.m.-11 p.m.

Sunday Noon-6 p.m.

206 N. Benton Street Kennewick • (509) 582-5340

www.iceharbor.com E-Mail: iceharbor@iceharbor.com

Microbreweries/Wahluke Slope AVA

Microbreweries MICROBREWERIES from page 36

at work, using the finest ingredients to brew quality microbrews. The result is a variety of freshly brewed beers ranging from light Pilsner-style to robust Porter. It’s all right here: the brewmaster’s hand-crafted ales plus an extensive menu of superb northwestern lunch and dinner fare. Find a seat at the oak bar, in front of the fireplace, or on the wrap-around patio.

Snipes Mountain ales are handcrafted in small batches using a blend of traditional and modern brewing methods. Our pure house yeast is clean finishing and flexible enough to produce many styles of ales. Snipes Mountain features many varieties of locally grown Yakima Valley hops balanced with a blend of Northwest and European malts. The use of quality ingredients and a passion for beer results in a fresh, unique, full-flavored beer that I hope you will enjoy.”

-- Chad Roberts, Head Brewer

WHITSTRAN BREWING CO.

Whitstran Brewing Company produces hand-crafted ales using Yakima Valley hops and other fine ingredients. Our premium offerings include Highlander ScottishStyle Ale, Steamy Cream California Common Ale, Horse Heaven Hefe BavarianStyle Hefeweizen, 11th Hour Pale Ale, Palouse Porter, D2O Heavy Water Stout, and Over-the-Edge Dry-Hopped Pale Ale. Seasonally we serve up Friar Lawrence Belgium-Style Ale, Friar’s Decadence Chocolate Chocolate Imperial Stout and Friar’s Penance Barley Wine. Our beers can be purchased as bottled beer, as draft beer for a great fresh taste and as kegged beer in 1/6, ¼ or ½ barrel containers.

Come in hungry. We have hearty appetizers and hot and cold entrees, with nightly specials. There’s a children’s menu as well.

Visit our family friendly pub at 1427 Wine Country Road, on the corner of 9th Street, in Prosser.

We’re open daily at 11 a.m. Call (509) 786-4WBC (4922) for reservations for 6 or more.

The Grape Vine 2012 ~ Page 37

Wahluke Slope AVA Established in 2006

• Naturally bounded by the Columbia River to the west and south, by the Saddle Mountains on the north, and on the east by the Hanford Reach National Monument.

• Lies entirely within the established Columbia Valley appellation and is home to more than 20 vineyards and at least three wine production facilities.

• The 81,000 acre (32,780 hectares) region features approximately 5,200 acres (approximately 2,100 hectares) of vineyards: nearly 20 percent of the total wine grape acreage in the state.

• Top grape varieties: Merlot, Syrah, Cabernet Sauvignon, Riesling, Chardonnay, and Chenin Blanc.

• Wahluke Slope has one of the driest, warmest climates in the state, allowing nearly complete control of vine vigor and ripening through irrigation.

• Check with wineries for current hours and special events.

Wineries

Fox Estate Winery- Mattawa www.foxestatewinery.com Franz Langguth Winery (509) 932-4943 Ginkgo Forest Winery- Mattawa www.ginkgowinery.com

FAST FACTS

Why should I swirl wine in my glass before I drink it? By swirling your wine, oxygen is invited into the glass, which allows the aromas to escape.

How many varieties of wine grapes exist worldwide? 10,000.

How long does it take to harvest a commercial crop from newly replanted grape vines? Four to five years.

AUTHENTIC GREEK CUISINE OPEN 7 DAYS A WEEK LUNCH•DINNER•TAKE OUT

943-9841

620 Cullum Avenue, Richland

Page 38 ~ The Grape Vine 2012

Winery Profiles

WINERY PROFILES ALEXANDRIA NICOLE Voted 2011 Washington Winery of the Year, Alexandria Nicole Cellars is a boutique winery dedicated to producing small lots of hand-crafted wine that come from our Estate Vineyard, Destiny Ridge. Located in the famed Horse Heaven Hills AVA Destiny Ridge is along the majestic Columbia River and produces over 20 varietals. We have 3 unique locations where guests can join us to taste through the wines and see for themselves what an amazing job our fun loving team has done.

The first of which is our Winery which is nestled in the middle of the Vineyard at 158422 W. Sonova Rd in Paterson, WA. Here we offer Vineyard Tours and Glamping (glamorous camping) May through September. Our second location is in Prosser and located off Wine Country Road (exit 82 off I-82), 2880 Lee Road, Suite D) between Hogue Cellars and Kestrel Vintners. Here we also feature Chef Magana Catering and D’Vine Cupcakes.

Our third location is in Woodinville where we are located on the ground floor of the historic Hollywood School House building, just up the road from Chateau St Michelle and Columbia Wineries. Each location hosts a wide array of special events and a unique wine tasting experience. For additional information or to make reservations please contact (509)786-3497 or visit our website www.AlexandriaNicoleCellars.com.

We look forward to meeting you.

Come visit us at 46601 N. Gap Rd., Prosser, WA 99350. Our phone number is 509-786-3166 or you can email us at barrelspringswinery.com. Our hours are Thursday through Monday from 10 a.m. to 5 p.m.

COLUMBIA CREST Columbia Crest is one of the most impressive wineries in the US. Fashioned after a country French chateau, the winery sits amidst 2,500 acres of estate vineyards just 20 minutes south of Prosser.

Picnickers enjoy the winery’s landscaped grounds, acres of lawn, scenic pond and courtyard with tables. Inside, the elegant lobby, large gift shop and tasting room top the list of visitor amenities. The winery is best known for Chardonnay, Merlot and Cabernet Sauvignon, which are consistently recognized for quality by leading wine publications. In 2009, Wine Spectator magazine named the Columbia Crest 2005 Reserve Cabernet Sauvignon the No. 1 Wine in the World on its Top 100 list for 2009, the first time a wine from Washington state has received the ranking. The wine was selected from more than 17,000 wines tasted by editors throughout the year. Self-guided tours and complimentary tastings are conducted daily. The winery is located just outside of Paterson, WA and is open daily from 10 a.m. to 4:30 p.m. For more information, call (509) 875-4227 or visit columbiacrest.com.

BARREL SPRINGS

COWAN VINEYARDS

Join us, share the Barrel Springs Experience!

Nestled in a park-like setting, our winery is a friendly place to savor our premium varietal wines, while enjoying the grounds and surrounding estate vineyard.

We are producing Cabernet Sauvignon, Syrah, Cab Franc, Merlot, and a Viognier/ Chardonnay blend.

Our family wants to share our love of wine with you. We acquired this beautiful acreage in 2002 with the intent of opening a boutique winery that would enable us to share our passion for fine wine with others.

Our art gallery features nationally and internationally acclaimed sculptors Jim Brousseau, Bob Scriver and E.I. Wade.

Topics include Western, Equine, Animals, Nature Spirits, and Wine Service. Crafts include one of a kind birdhouses by Jim and Linda Brousseau and paintings by Western artists. Hand thrown pottery

by Sonoma County Raku artist Randy Snyder.

Quality from the ground up, is the motto of Cowan Vineyards, a familyowned and operated winery and vineyard.

Traditional Bordeaux style wines are the specialty here along with a spicy Gewurztraminer and a luscious Muscat Canelli. The 65-acre estate vineyard was established in 1994 and added to the family farm operation of growing apples, pears, cherries and hops. You will find these fresh fruits in the tasting rooms during the season. The shady patio is a perfect spot to picnic with a bottle of Cowan wine, some cheese and fresh fruit. The beautiful tasting room, laid-back atmosphere and gift shop will enhance your experience.

Tasting room hours are, daily: 11 a.m. to 5 p.m. Lee Road, Suite E, Prosser. (509) 788-0200 or www.cowanvineyards.com.

DESERT WIND Desert Wind Winery, Prosser’s ultimate destination winery, brings the spirit of the Southwest to the Northwest.

Open to visitors daily, the winery features a large tasting room and retail area loaded with unique gifts, home décor items, and wine accessories. We always offer complimentary tasting of our wines, all of which are produced using estate-grown fruit from our Wahluke Slope vineyard sites. We host a variety of special events throughout the year, from our annual Dungeness crab feed to regular cooking classes with professional chefs.

Desert Wind is the perfect location for your next special event. Our onsite event coordinator will work closely with you to ensure a memorable event, whether it’s a private dinner for 10 or a corporate event for 100. We work with the valley’s best caterers to provide excellent cuisine tailored to your tastes and budget.

Can’t get enough of Desert Wind?

Spend the night in one of our luxurious guest rooms, located right inside the winery. Each room is individually appointed in distinctive Southwest style and features a gas kiva fireplace, private balcony overlooking the Yakima River, and decadently comfortable beds.

Overnight guests receive a complimentary bottle of Desert Wind wine, continental breakfast, and nightly turndown service.

Desert Wind Winery is conveniently located just off exit 82 on Wine Country Road. For tasting room hours, a list of special events, overnight room reservations, or more information, please visit www.desertwindwinery.com or call 509.786.7277.

HINZERLING WINERY Hinzerling Winery was established in 1972 when the Wallace family moved from Seattle and planted a vineyard on the Roza, north of Prosser. Son, Mike, had been doing graduate work in viticulture and enology. The entire family tended the vines while they grew to the bearing stage. During this time, Mike worked with famed grape researcher Dr. Walter Clore at the Washington State University research center near Prosser. The Wallaces began producing wines at their Prosser winery in 1976, and released their first wines in 1977. Tasting room hours are Mon. through Sat., 11 a.m. through 5 p.m., and Sun. from 11 a.m. to 4 p.m. Other hours are by appointment. Next door to the winery is our bed and breakfast, the Vintner’s Inn. Call for hours and reservations. Picnic on our grounds. Interested persons may write or call the winery to be placed on its events mailing list. The winery is located at 1520 Sheridan Ave., Prosser. For more information call (509) 786-2163 or 1-800-727-6702. You can also contact the winery at www.hinzerling.com.

KESTREL VINTNERS We craft our wines to suit wine lovers with palates for dark, rich reds and fruitdriven, food friendly whites. These elegant, distinctive wines include four tiers.

Our Signature Edition Series Old Vine Merlot, Cabernet, and Raptor Red, our flagship Meritage blend, are elegant and refined - a function of the old vines planted in 1972 and a true expression of our terroir.

The Winemaker Select Series showcases our winemaker’s talent and expresses his interest in particular varietals, unique clones, yeast strains, and distinctive processing styles. Production is limited to less than 500 cases. These wines have a unique story.

The Falcon Series offers superior wine at a tremendous value. These are great food wines, handcrafted and balanced with great fruit and complexity. They can be enjoyed now or placed in your cellar for several years.

The Collector Series includes our iconic Platinum and Lady in Red. These are approachable, entry level, food friendly, easy drinking wines in collectable bottles.

Visit our Winery and Tasting Room and Gift Shop in the Prosser Food and Wine Park, 2890 Lee Rd. in Prosser.

We are open Noon-5:00 p.m. daily. For information call 509-786-2675.

KIONA VINEYARDS Kiona Vineyards Winery pioneered the widely acclaimed Red Mountain growing region, planting its first grapes in 1975 and making its first wines in 1980. The John Williams family cordially invites you to visit the winery overlooking the vineyards and taste our internationally recognized wines.

We feature a full range of handcrafted, premium varietals wines including Chardonnay, Cabernet, Sangiovese, Merlot, Syrah, Lemberger, Chenin Blanc and several styles of Riesling, along with limited amounts of special dessert style wines featuring Gewurtzaminer and Ice Wine. Our banquet room in our new facility is available for your special event. We also have picnic facilities available. Tasting room hours are daily noon to 5 p.m. Call (509) 588-6716.

44612 N. Sunset Rd., Benton City, WA 99320 www.kionawine.com.

See WINERY PROFILES on page 39

Winery Profiles/Snipes Mountain AVA MARTINEZ & MARTINEZ The Martinez Family has been growing grapes in the Horse Heaven Hills (HHH) American Viticultural Area (AVA) in Washington State since 1981 when Sergio and Kristy planted three acres of Cabernet Sauvignon vines on a distinct microclimate called Phinny Hill. Martinez Vineyard is the pride and joy of the family and is known to produce some of the best Cabernet Sauvignon grapes in the world. In 2005 Sergio’s son Andrew convinced him that it was time to create their own label and in 2008 that dream came true with the release of Martinez & Martinez Wineries first two vintages.

The winery is family owned and solely operated by Sergio and his wife Kristy and Andrew and his wife Monica. The winery produces; multiple award winning, hand crafted limited release wines. Located in Prosser at 357 Port Ave. 99350, www.

M2-WINE.com.

MARYHILL WINERY Maryhill Winery, Washington’s premier destination winery, is located along the banks of the Columbia River on scenic Highway 14. A family owned and operated winery, Maryhill produces award winning wines from many different varietals, specializing in Zinfandel, Cabernet Sauvignon, Pinot Gris, Viognier and a Winemaker’s Blend. The expansive tasting room features a self-service deli and gift shop. Maryhill Winery encourages picnicking under the covered arbor, which hosts live music most weekends during the summer. Maryhill Winery Amphitheatre will begin its concert series in early June. Visit www.maryhillwinery.com for concert schedule. Families are welcome, tours are available, open daily from 10 a.m. to 6 p.m., 9774 Highway 14, Goldendale, WA 98620. Call toll-free (877) maryhill.

MERCER ESTATES The Mercer and Hogue families, wish for guests to be able to connect with staff and take in the sights, sounds, and aromas of the wine-making process—from grapes to barrel to bottle.

Arrange for a private tour of our facility and then enjoy the resulting awardwinning wines in our beautiful tasting room! Our friendly and knowledgeable staff welcomes you to enjoy your tasting at one of our comfortable tables, sampling our wines side-by-side, or if you prefer, step up to our tasting bar to sample in the traditional manner, one wine at a time.

Our unique seated tastings provide

an opportunity to rest your feet while comparing and contrasting the different flavors and aromas of each individual wine. We currently produce: Chardonnay, Riesling, Pinot Gris, Sauvignon Blanc, Merlot, Cabernet, Mourvedre, Sangiovese, Malbec, Petit Verdot, Syrah.

Tasting Room Hours Wednesday – Sunday, 10am-5pm (March-Dec) January & February- by appointment Exit 82 off of Interstate 82, between Yakima and the Tri-Cities.

Tour. Taste. Learn.

NORTHSTAR WINERY With stunning panoramic views of the Blue Mountains, a visit to Northstar’s state-of-the-art winery is one that will be remembered. Since the first vintage (1994), Northstar has been committed to producing world-class Merlot. Under the direction and specifications of our winemakers, our grapes are sourced from only the best vineyards. We invite you to visit our tasting room and experience our award-winning Washington Merlots, including winery-only releases. Our hours are: daily, Mon.–Sat., 11 a.m. to 5 p.m., Sun. 11 a.m. to 4 p.m. We are located at 1736 JB George Rd., Walla Walla, WA 99362. Call us at 866-486-7828 or visit www.northstarwinery.com.

The Grape Vine 2012 ~ Page 39

SNOQUALMIE Founded in 1984, Snoqualmie was one of Washington’s first premium wineries, producing classic wine varietals from vineyards across the Columbia Valley.

Originally located in the foothills of the Cascade Mountains, Snoqualmie opened its winery in Prosser, at the base of the Horse Heaven Hills, in 2002. Under the leadership of Joy Andersen, winemaker since 1991, Snoqualmie has become a leader in sustainable and organic winemaking in Washington and was named Washington’s Winery of the Year for 2006

FAST FACTS

Among the world’s fruit crops, where do wine grapes rank in number of acres planted? Number one.

Rose bushes are often planted at the end of a row of grape vines to act as an early warning signal for infestation by diseases and insects like aphids. A vineyard manager who notices black spots or root rot on the roses will spray the grape vines before they are damaged.

by Wine Press Northwest. As part of the winery’s longtime commitment to maintaining and advancing the natural quality of the Northwest, winemaker Joy Andersen and her team take an active interest in the local community and environment.

Snoqualmie was one of first wineries in the state to craft wines from USDA-certified organically grown grapes, and as of 2008 has the largest certified organic vineyard in the state. We welcome you to visit our winery and tasting room located 660 Frontier Road in Prosser, WA. Sit back and relax on our beautiful patio and experience Snoqualmie wines for yourself.

509.786.5558 or 800.852.0885 www. snoqualmie.com.

Snipes Mountain AVA The newest AVA in wine country is the Snipes Mountain AVA. It’s a 4,145 acre area lies entirely within the Yakima Valley AVA and is entirely within the Columbia Valley AVA with 535 acres planted with 25 varieties of wine grapes.

• Check with wineries for current hours and special events.

Upland Winery – Outlook www.uplandwinery.com

PONTIN DEL ROZA Pontin Del Roza Winery – This winery has been the dream of the Pontin family since grandfather Pontin first arrived in the Yakima Valley in the 1920s. In 1975, the family traveled to Italy to visit relatives and to see their well-established, high-trellised vineyards. The winery will crush only grapes that have been grown on the Roza, an area of south-facing slopes in the Yakima Valley where the Pontins have farmed since the 1950s. The Roza refers to 77,000 irrigated acres that stretch from an extensive canal system that diverts water from dams in the Cascade Mountains. The Pontins feel that many of the south-facing vineyard sites are proving to be excellent locations for finequality wine grapes. Tasting room hours are 10 a.m. to 5 p.m. daily. The winery is three-and-a-half miles north of Prosser on Hinzerling Road. The facility will host Spring Barrel Tasting April 27, 28, 29, 2012. Thanksgiving in Wine Country November 23, 24, 25, 2012. Contact us at (509) 786-4449 or pontindelroza@mac. com or www.pontindelroza.com.

2012 https://maryhillwinery.com/concerts.asp SUMMER CONCERT SEASON Saturday, July 21 7:00pm Earth, Wind & Fire

Sunday, August 5 6:00pm

Alison Krauss & Union Station Featuring Jerry Douglas

Saturday, September 15 7:00pm Huey Lewis and the News

Tickets On Sale April 21, 2012

Page 40 ~ The Grape Vine 2012

Welcome

CALEND A R O F E V E N T S The Grape Vine’s 2012 Regional Annual Events Calendar

Chamber Contact Website Address List: Baker City, OR: www.visitbaker.com Benton City, WA: www. bentoncitychamber.org Cascade Locks, OR: www.skamania. org Clarkston, WA: www. clarkstonchamber.org The Dalles, OR: www. thedalleschamber.com Dayton, WA: www.historicdayton.com Ellensburg, WA: www.ellensburgchamber.com Goldendale, WA: www. goldendalechamber.org Grandview, WA: www.visitgrandview. org Granger, WA: www.grangerchamber. org Hermiston, OR: www.hermiston.com Hood River, OR: www.hoodriver.org Kennewick, WA: www.tcrchamber. com Milton-Freewater, OR: www. mfchamber.org Naches, WA: www. nachesvalleychamber.com Pendleton, OR: www. pendletonchamber.com Prosser, WA: www.prosserchamber. org Richland, WA: www.tcrchamber.com Sunnyside, WA: www. sunnysidechamber.com Toppenish, WA: www.toppenish.net Walla Walla, WA: www.wwvchamber. org West Richland, WA: www. westrichlandchamber.org White Salmon Arts Council: www. whitesalmonarts.org Yakima, WA: www.yakima.org

Events Calendar April-December 2012

APRIL

April 5 (and every 1st Thurs.): Kennewick Art walk. 15 locations. Artmusic. Meet the artist 5-9 p.m.

April 27-29: Spring Barrel Tasting throughout the Washington AVA’s.

Check your local Commerce for events in the area you plan to visit.

April 12: Festival of Wine and Flowers, Spokane , www.

FestivalofWineandFlowers.com.

April 14-15: Rainier Cup Sailing Regatta. Cascade Locks, OR. www. travelthegorge.

April 21-22: Apple Valley Blossom Festival. Hood River , OR . www. hoodriver.org April 22-23:Spring Beer & Wine Festival. Oregon convention Center. www.spring beerfest.com April 21: First Annual Bloom Day at Bills Berry Farm.www.billsberryfarm. com April 26-28: Northwest Cherry Festival The Dalles celebrates “Cherry Mania,” 33 years of cherry blossoms!

Parade, vendors, live music. www. thedalleschamber.org April 28: Benton City Spring Opener Car and Bike Show.

April 28: 10th Annual Spring Fling.

Zillah. Car & bike show, wine tasting, tantalizing food. (509) 949-0164

MAY

May 4-5: Fly Fishing Fair; Ellensburg WA May 5-6: Cinco de Mayo Festival, Sunnyside and Grandview .

May 5: Prosser, All-City Chamber Yard Sale, www.prosserchamber.org, (509) 786-3177.

May 7: Farmer’s Market opens in Prosser. Every Saturday until October. www.prosserchamber.org.

May 8: Yakima Farmers Market opens.

May 11-12: UnTapped Blues and Brews Festival. Benton County Fairgrounds. www.Festivalnet.com May 12: Prosser’s Sage Rat Run to benefit McDonald House. Prosser chamber.org May 14: Pendleton Underground Tours Come to Life. www.wallawalla. org/calendar May 17-20: Selah Community Days May 18: Farmers’ Market opens in Richland , WA from 7:30 a.m. to noon, www.richlandlocal.net.

May 19-20: Columbia Gorge Wine & Pear Festival. Wine, fruit, live music, local artisans. Hood River . www. traveloregon.com May 19: 5th Annual Grape to Glass Galla.YVCC vineyard & Tech. program hosting wine makers dinner, Grandview . wine@yvcc.edu.

May 24-25: Fiddlin’ Under the Stars – Bluegrass Festival, Goldendale www. goldendalechamber.org May 25-26: Dayton Days, Dayton , WA . (509) 382-4825. www.historicdayton. com May 26: 8th Annual Make the Dash Count Race, Prosser. Contact Geoff Moore 253-208-2800 May 28-30: Memorial Day Open

House Weekend. 30 Columbia Gorge Wineries feature special release, barrel tasting, live music, artisan treats and more.www.ColumbiaGorgeWine. com May 28-29: Pacific N.W. Mustang Club Show & Shine Car Show.

Howard Amon Park — Richland www. visittri-cities.com

JUNE

June 2-3: Mural in a Day event.

Toppenish. www.toppenish.net June 2-3: Rock the Gap and Gap to Gap Relay, Yakima Greenway, www. yakimagreenway.org June TBA: White Swan Annual All Indian Championship Rodeo June 8-10: Mount Hood Cycling Classic www.hoodriver.com June 9-12: 157th Annual Yakama Nation Treaty Days Celebration and Tulalip powwow. www.powwowtime. com. ???

June 14-17: Columbia River Volkssport Club Biennial June 15-17: Dayton, WA , All Wheels Weekend, Classic Car Show, Friday Night Cruise, Live Stage Show, Demo Derby . 1-800-882-6299. www. allwheelsweekend.com.

June 16: 11th annual Prosser Scottish Fest. www.prosserchamber.org. (509) 786-3177 June 21-23: Cool Desert Nights Car Show. West Richland www.visittricities.com June 21: Hogs & Dogs Motorcycle and Classic Car Show 4 p.m. Bombing Range Sports Complex.

June 22-23: Fiddlin’ Under the Stars – Bluegrass Festival, Goldendale www. goldendalechamber.org June 23: Northwest Wine Auction.

Maryhill Museum. 5-8 p.m.

June 23-24: Ye Merrie Greenwood Renaissance Faire. Howard Amon Park. www.experiencewa.com June 22-23: Gorge Blues and Brews Festival. www.skamania.org June 22-24: Sternwheeler Days.

Cascade Locks.www.skamania.org June 30: Cherry Festival at Bills Berry Farm. Grandview (509) 882-3200

JULY

July 2-4: Haines Stampede Rodeo. www.hainesstampede.com July 4: 23rd Annual River of Fire Festival at Columbia Park . www. visittri-cities.com July 4: 77th Annual Wild West Parade in Toppenish www.toppenish.net July 4: Old Fashioned Fourth of July, Prosser. www.prosserchamber.org

July 6-7: Toppenish Rodeo and Pow Wow. July 7: Blueberry Daze Festival.

Bill Berry Farm, Grandview . www. billsberryfarm.com July 14-15: Trout Lake Festival of the Arts. www.gorgeevents.com July 18-21: Fort Dalles Days and Rodeo. www.historicthedalles.org July 19-20: Whiskey Dick Triathlon, Ellensburg www.ellensburg-chamber. com July 19-20: Mule Mania, Dayton WA July 21-22: Lavender DAZE Festival.

Hood River OR. www.visitoregon.com July 21-22: Nile Valley Days at the Jim Sprick Community Park/Chinook Pass. Maggie-rmnbe626@aol.com July21-22: Prosser Fly-in. www.wingnuts.org July 21-22: Apple Valley ’s Cherry Days & BBQ, Hood River . www. travelthegorge.com July 21-22: Logs to Frogs. Annual chainsaw carving competition. MiltonFreewater. (509) 938-8236. www. muddywatercountry.com July 21: 9th Annual Art Walk and Wine Gala, Prosser. www.prosserchamber. org July 26-29: Bluegrass Festival, Annual bluegrass festival at Skamania County Fairgrounds in Stevenson. Concerts, workshops, contests. (509) 4273980.

July 27-28: Allied Arts “Art in the Park” Richland . Visittri-cities.com July 27-29: Tri Cities Water Follies.

Hydroplane races and air show. 45th annual running of the Columbia Cup. http://www.waterfollies.com/.

July 27-28-29: Ellensburg, Jazz in the Valley. www.ellensburgchamber. chambermaster.com

AUGUST

Aug. 1-5: Sound RIDER! Rally in the Gorge: Sport Bike NW/Sport Touring NW. Skamania County Fairgrounds . www.soundrider.com Aug. 8-11: Yakima Valley Junior Fair and Rodeo, Grandview . www.yvfairrodeo.org.

Aug. 11: Annual Prosser Wine and Food Fair at the Walter Clore Culinary Arts Center. (509) 786-4545 or 800408-1517.

Aug. 11: 4th Annual Grandview Car Show.www.visitgrandview.org(509) 882-2100.

Aug. 17-19: Muddy Frogwater Festival, Milton-Freewater , OR . www.muddyfrogwaterfestival.com Aug.17-18-19: Western Art Show Toppenish. www.toppenish.net See EVENTS on page 41

Welcome

The Grape Vine 2012 ~ Page 41

CALEND A R EVENTS from page 40

Aug. 17-19: Bluegrass Pickin’ Days.

Zillah , WA www.visityakima.com Aug. 18: A Case of the Blues and All That Jazz. www.yakimagreenway.org Aug. 21-25: Benton Franklin County Fair and Rodeo. Kennewick Aug. 25-26: Maryhill Arts Festival. www.maryhillmuseum.org.

Aug. 24-25: Northern Pacific Rail and Steam Show. Caboose rides, pumpcar rides, displays and more.

Northern Pacific Railway Museum, Toppenish.

Aug 23-26: Klickitat County Fair & Rodeo, Goldendale.

Aug. 24-26: Mt. Hood Huckleberry Festival and Barlow Days. Welches, OR. www.traveloregon.com Aug. 24-26: Highland Community Days & Clan Gathering Live entertainment. Tieton Square , Tieton.

Aug. 27-31: River Rafting - Flip Flop, Call Bureau of Reclamation for exact date (509) 575-5848 Aug. TBA: 10th Annual Pow Wow, Rodeo & Stick Game Tournament.

Toppenish. www.visityakima.com

SEPTEMBER

Sept. 1: Show N’ Shine, 12 Annual Show at Columbia Gorge Interpretive Center Museum in Stevenson. Cars/ trucks cruise-in and swap meet.

People’s Choice awards, food vendors, music, raffles, door prizes.

Free. Museum open, admission fees apply. (509) 427-8211 or 800-9912338,www.gorgeguide.com.

Sept. 1-2: Tumbleweed Music Festival in Howard Amon Park , Richland WA www.visittri-cities.com Sept. 3-5: Labor Day Open House.

30+ Gorge wineries feature special release, barrel tasting, food, music and more. www.ColumbiaGorgeWine. com Sept. 3. Prosser States Day Celebration, Parade and Valley’s Got Talent. www.prosserchamber.org Sept 9-11: Sportsman Days.

Entertainment, rides, flea market, auction and more. Naches.

Sept. 7-9: Columbia County Fair, Dayton .

Sept. 8: A Night Out. Prosser. www. prosserchamber.org . Reservation hotline: 788-6042 Sept. 12: The Great Grandview Grape Stomp. (509) 882-2100. www. visitgrandview.org.

Sept. 12-15: Pendleton Round-Up, Pendleton , OR . www.pendleton_ oregon.org Second week in Sept.: Benton City Daze.

Sept 16-17: Sunshine Days. Sun & Shine Car Show. Sunnyside , WA th

Sept. 15: Fall City Wide Garage Sale, Prosser Sept. 15-16: Tractor Run to Kittitas WA . Two-day slow-moving race through Ellensburg Canyons. Eric: (509) 833-4811.

Sept. 15: Goldendale “Festival of Wheels” www.goldendalechamber. org Sept. 21-Sept. 30: Central Washington State Fair, Yakima . (509) 248-3177.

Sept. 28-30: Catch the Crush.

Throughout all Washington State Wine AVAs. Check with your local Chamber of Commerce for events in the area you will be visiting.

Sept. 28-30: The Great Prosser Balloon Rally, Harvest Fest, Caren Mercer-Andreasen Street Painting Festival, Prosser.

Sept. 8-9: Festival of Nations, Cascade Locks. www.skamania.org Sept. 24: Sunfair Parade. Yakima , WA www.visityakima.com ??

Sept. 22 & every Sat. through Oct.: Apple Pumpkin Festival, Bills Berry Farm, Grandview . www. billsberryfarm.com

OCTOBER

Oct. TBA: 26th annual White Swan Indian Summer Festival. www. visityakima.com Oct. 6: Fresh Hop Ale Festival.

Yakima. www.visityakima.com Oct. 6-7: “Car is King” weekend at Maryhill Museum.

Oct. 8: Airfield Estates 5k vineyard fun run.

Oct. 19-21: 30th Annual Hood River Valley Harvest Festival. Hood River event site. Exit 63 off I-84.

Oct. 27: HallowWine in the Rattlesnake Hills. Chills and thrills on the winery trail. www.visityakima.com Oct 28: Columbia Gorge Marathon. www.columbiagorgemarathon.com Oct. 28-31: Haunted Depot. Toppenish Oct. 29: Pumpkin Run. Northern Pacific Railroad Museum. Toppenish October, all month: Granger Pumpkin Patch Festival, 1733 Beam Rd, Alva (509) 854-7851 and Schell Corn Maze, by Schell Farms & Produce Stand, (509) 8654511 or schellrvt@earthlink.net.

NOVEMBER

Nov. 3: Tri Cities Wine Festival. www. tricitieswinesociety.org. (509) 5474849 Nov. 11: Annual Prosser Veterans Day Parade, 11 a.m., Keene-Riverview School , www.prosserchamber.org.

Nov. 23-25: Christmas Kickoff “An Old Fashioned Christmas” Dayton .

Nov. 23-25: Thanksgiving in Wine

O F

E V E N T S

Country, wineries throughout Washington Wine Country participate. Check with your local wineries or local media for details.

Nov. 24: Toy Train Christmas.

Every weekend through December.

Toppenish Railroad Museum .

Nov. 25-27: Thanksgiving open house weekend. 30+ Gorge wineries feature special release, barrel tasting, food, music and more. www.

ColumbiaGorgeWine.com Nov. 27: Family Christmas Festival, Prosser www.prosserchamber.org.

DECEMBER

Dec. 1: Lighted Horse Parade, Toppenish Dec. 1: Darigold’s Decorating Cookies with Mrs. Claus. Sunnyside Dec. 1: Lighted Implement Parade.

Sunnyside. www.

sunnysidechamber.com Dec. 3-4: 10-11, 17-18: Toy Train Christmas, Northern Pacific Railway Museum , Toppenish.

TBA: Lighted Boat Parade along the Columbia River . Visittri-cities.org.

(509) 737-1166 TBA-Festival of Trees, Pendleton , OR , Convention Center. www. pendleton_oregon.org Dec. 14: Cocoa and CarolsChristmas Tree Lighting. Grandview . www.visitgrandview.org Dec. 14-15: 21st Annual Luminaria mile long candle-lit pathway through the arboretum. www.visityakima. com Dec. 31: Tri Cities New Years. At Columbia Basin College (formerly First Night) www.visittri-cities.com Every Saturday in December: Christmas Trees at Bills Berry Farm. www.billsberryfarm.com

“Drunkenness is not the wine’s fault, but the man’s.” -- Chinese Proverb “Not wine...men intoxicate themselves; Not vice...men entice themselves. “ -- Chinese Proverb “He who has wine and meat will have many friends.” -- Chinese Proverb “There are more old wine drinkers than old doctors.” -- German Proverb

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107 Division Grandview Fax 509-882-2833 Editor@thegrandviewherald.com Ads@recordbulletin.com

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Page 42 ~ The Grape Vine 2012

Welcome

Mechanical grape harvesting

By Mike Miller – Airfield Wine Estates

How does mechanical grape harvesting work?

In short… A grape harvester is a tall machine that straddles the trellis and uses special fingers (or rods) to shake the grapes off the vine.

For our technical readers….On our farm, we use Korvan Grape Harvesters.

Our machines use a set of bow rods placed in close proximity to each other on each side of the fruiting zone. These rods freely float through the canopy as the harvester rolls through the field. The rods oscillate at a fairly high number of beats per minute. Meanwhile, the vines move back and forth in time to the picking rods, and the grape clusters (whose stems have become mature & somewhat brittle) drop toward the vineyard floor.

After the grapes have been shaken off the vine, the fruit lands on a catching tray, is collected by conveyor cups, and then transported to a cross conveyor that sits high at the rear of the machine. As the grapes drop onto the cross conveyor, two large fans pull out all of the light debris (such as leaves).

Then the grapes are transported to the discharge conveyor where they are screened by a third fan and by an inspector, who pulls out any foreign material (such as grape wood).

The fruit continues to move along the conveyor toward a trailer (catch bin) that travels in the row next to the harvester.

Before the grapes enter the catch bin, the final screening is performed by a high power magnet, which removes any metal (wire or clips) that may have been caught by the picking rods.

Does it save on labor in the vineyard?

Our machine harvest crew is able to harvest as much as 200 tons in a shift.

That crew is composed of 8 people. On the contrary, it typically takes 30 hand

pickers to harvest 20 tons in a 10 hour shift. Machine harvesting not only allows us to save on labor costs, but also gives us the opportunity to harvest our fruit in a more timely fashion.

Does machine harvesting damage wine quality?

If grapes are not pressed in a timely manner after mechanical harvest, wine quality may be compromised. We insure that grapes are delivered within an hour of harvest. This is possible because of the close proximity of our vineyard to the winery. Furthermore, in order to mitigate the effects of the harvester, we harvest all of our fruit early in the morning. This means that the fruit is delivered in a chilled state, which helps insure that early fermentation will not be initiated.

What grapes are suitable for machine harvesting?

In general, mechanical harvesting works well for the thicker-skinned grapes (such as Merlot and Cabernet Sauvignon).

Thin-skinned grapes (such as Pinot Noir) are more delicate, and the berries pose a greater risk of rupturing and being susceptible to oxidation.

The physical characteristics of the vineyard (such as the type of trellis, space between rows, & the slope) also play a role in determining whether mechanical harvesting is feasible.

Weather is another factor. A formidable weather forecast might encourage mechanical harvesting to get the fruit off the vine in a more timely fashion. On the contrary, the early killing frost of the 2009 season caused us to hand-pick nearly every red varietal. We were concerned that machine harvesting would cause the dry, brittle leaves to become pulverized, be too difficult to remove from the grapes, and cause the wine to take on an undesirable vegetal character.

On our farm, we are fortunate that we

have the ability to both machine harvest and hand-pick. This allows us to be more strategic about how we can process grapes in the most efficient and effective manner without compromising quality.

Do grape harvesters miss a lot of the fruit?

I truly believe that a hand crew leaves more fruit in the vineyard then the machine. This has not always been the case. The early harvesters were not as efficient at grape removal. We find that many home winemakers are extremely disappointed when given the opportunity to glean fruit because very little is left behind after the harvesters roll through the vineyard.

How do I get hired as a grape harvester driver? It sounds like fun.

Our entire machine harvest crew is comprised of full-time employees. When

we get into the harvest season, everyone has his or her particular expertise. The main job requirements are: (1.) Be dependably early. We traditionally start at midnight. (2.) Good night vision. At least 60% of our grapes are picked before the sun rises. Trying to determine picked from unpicked rows can be difficult, & once the machine enters a row, it can not back up. Some of the rows can be up to ½ mile long. Pulling into the wrong row will result in a few expletives. (3.) Be able to deal w/ sleep deprivation. Universally, no one ever gets enough sleep during harvest.

(4.) It is important that each member of our crew have a healthy appetite.

Midnight snacks, donuts at break, big country breakfast mid-morning, & lunch breaks after the pick are a rule of order.

I’ve always found that harvest can be good for at least 10 pounds.

YVCC teaching winery offers a taste of success The vigorous growth of the wine industry in the Yakima Valley and across the state and region has created a substantial demand for wine-industry professionals.

The number of wineries in the state has grown from just 19 in 1981 to more than 700 in 2011.

The demand for professionals to keep up with that growth is being filled, at least in part, by Yakima Valley Community College with its Vineyard and Winery Technology programs at the school’s Grandview campus.

On that YVCC campus, at 110 Grandridge, you’ll find the awardwinning teaching winery, Yakima Valley Vintners, which includes a comfortable, appealing tasting room.

The tasting room is open Fridays from 3:30p.m. to 6 p.m. and Saturdays from 11:30 a.m. to 5:30 p.m.

If you’re visiting the valley during barrel tasting weekend in April, the teaching winery will be open then, as well.

The wines produced there are also

available so far at five Seattle-area restaurants, and in several west-side wine shops, as well as in Yakima and Prosser.

Clearly, students in the program are learning their lessons well.

To quote program information in the college’s web site, “Vineyard Technology emphasizes the sustainable grape production principles in Washington with specialization in the integrated management of insects, weeds, diseases and crop production.

“Winery Technology provides students with an understanding of principles and the application of technology associated with the production of wine. Students will also apply methods to evaluate grape and wine quality.”

Program degrees qualify students to for careers such as assistant winemaker, cellar worker, crew supervisor, field manager, laboratory technician, tasting room manager, and vineyard technician.

The winery facility also includes a

Photo by Richard Burger

The Yakima Valley Community College Teaching Winery in Grandview offers students the chance to gain the practical experience of producing wines as part of their course work. The facility’s tasting room offers visitors the chance to sample the latest successful vintage.

laboratory, barrel and case storage, and two incubator winery spaces.

It’s an interesting stop for visitors

who are interested in seeing the future of the Washington wine industry take shape before their eyes.

Welcome

The Grape Vine 2012 ~ Page 43

FREE live music every weekend all summer

Breathtaking Vistas

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-2009 Wine Press NW

• Over 1000 Awards in 10 Years • Over 30 wines produced • 3000 Sq Ft Tasting Room • Located in the Columbia River Gorge WINE TASTING WORLD CLASS WINES

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Page 44 ~ The Grape Vine 2012

Welcome

Local Cuisine Ascendant at Sun Mountain Lodge

By Teresa Bishop

Slowly and steady as a sunrise and no less expected - something wonderful is happening at Sun Mountain Lodge near Winthrop. Chef Russel Bradshaw arrived three years ago and is turning the lodge with its pristine natural glamour into a serious food destination.

Russel and his kitchen makes most all of its own products - a partial list includes sauces, sauerkraut, cheese, pickled beets, mustards, mayonnaise, elegant slim pickled asparagus, pink pickled eggs, crispy sweet and dill pickles, breads, and charcuterie.

Sun Mountain has Washintgton State’s only ACFE apprenticeship program - the workers in the kitchen are always learning, a permanent continuing education program.

Methow Valley is as charming and unchanged as a Cat Stevens album, and is a wealth of natural resources - including clean water, historically good soils, and good farming practices. Methow Valley provides organic lettuce, tomatoes, potatoes - all manner of regional vegetables, foraged ramps, mushrooms, berries, all natural pork, chicken, beef, old hippies, herbs, wood for smoking meats, and even locally roasted coffee.

Mmmm, yes, the charcuterie. So far this week during the seasonal closure the kitchen has made more than a dozen types of sausage - chorizo, antelope, summer sausage, pepperoni, mortadella - what lovely word!

The mortadella was real treatdelicately flavored pork, the pink of a blushing angel and studded with pistachios, it had a nice lift from a bit of white pepper. Tilt your chin and say “Mortadella e Montepulciano, prego” and you will pass Italian nobility for the remainder of the day. Mortadella is one of the foods that causes an epiphany the first time it is tasted prepared properly.

The pepperoni is also a standout. It is a rich mingling of paprika, fennel, pepper, and other spices with the coarsely ground all natural meat.

The remainder of the week will

include pate en croute, duck galantine - duck pounded stuffed, and rolled to make a sausage, terrines, more sausage, and Grateful Dead stickers on truck windows.

However now I must take my coffee to the porch to enjoy the late fall sunrise on Patterson Lake, the geese are waiting for me.

Listen......listen carefully... you can hear the tinkling of banjos and mandolin.

The Next Day……

One of the great things about Methow Valley is its timelessness - the folk music, classic rock, mellow mellow mellow floating on the breeze. I usually don’t particularly like a grey ponytail and mustache, on either sex, but here it lends a certain charm. And then just as you are drifting along on Bob Dylan Cover songs - Michael Franti, really? Chef Russell Bradshaw creates a meal that would hold its own at Val D’Isere or Tignes.

For lunch in the Wolf Creek Bar & Grill, with snow gently falling outside, sprucing up the already wonderful view, I ordered the Harold Heath Burger.

Burger is a slight misnomer, as this is not a burger that would be happy wrapped in paper and tossed out through a drive through window, with some jerk tapping his horn behind you to hurry it up. No, this was the exact type of burger to be enjoyed in a wonderful large post and beam airy bar, with the right amount of Teddy Roosevelt style taxidermy - deer, elk, mountain lions, and a 90 mile view of the Methow Valley spread below, and Cat Stevens’ “Another Saturday Night’ drifting in the room. This burger made you expect Hemingway to stride in and cast a longing eye at your tableThe foundation is 8 ounces of Methow Valley natural beef patty that changes ones idea of beef foreverThis on a Kaiser onion roll, Tillamook cheddar, thick woodsy smoked bacon, and grilled apples. And the piece de resistance - truffled fries.

Imagine that wonderful earthy hard to describe flavor of truffles on fresh wonderful fresh french fries. Perfect, as the snow began to fall harder. Naturally,

Photo submitted

View from Sun Mountain Lodge looking over the landscape during the winter months.

the next day at lunch time, I contrived an excuse “Oh Rusell, here’s that magazine I mentioned.....” and ran up to the lodge with wings on my feet. My efforts were rewarded. The traditional Reuben is made with Lodge cured corned beef and lodge made sauerkraut, with Swiss

cheese and rye bread. This Reuben transcends the idea of a salty buttered mess -it is perfect. I have never had such delicately flavored, moist corned beef ever. You really need to try it out yourself. I’ll drive! We can make a road trip, with the car radio for company.

and thin, without heavy ornamentation.

As a matter of fact, any large glass or goblet is better than the small, so-called “wine glass” that is in use in many homes and restaurants. Serving wine in a water goblet is a good idea when no regular wine glass is available.

Serving: Wine is poured as soon as food is brought to the table. It is the host, rather than the hostess, who serves the wine and sees to it that glasses are replenished all during the meal. The glasses are never filled. They are served only half-full.

How to Serve Wines

The proper etiquette of wine serving and drinking should be one of complete informality and ease. It does not require long planning and great care of execution, except, of course, in the case of great and old wines. Some general rules to follow would be: Serving temperatures: (a) Red table wines should be left standing in the dining room approximately 24 hours before the meal for allowing any sediment to settle, and then brought to room temperature. (b) White and Rose wines are served slightly chilled (around 50’F.), and one hour on the shelf of a refrigerator will bring them to the right temperature. (c) Champagnes and other sparkling wines take longer to chill and should be left in the refrigerator for a few hours.

Uncorking:

(a) Red wine is improved if the bottle is uncorked about one hour before the meal. Wine is a living body.

It is dormant in the bottle, and, as soon as the bottle is uncorked, the wine is “awakened” and starts “breathing.” It absorbs oxygen from the air, and this oxidation activates the development of the “bouquet” and the aroma. One hour or so of “breathing” gives depth and smoothness to red wine. (b) White and Rose wines have a very delicate fragrance which would lose its freshness if it were exposed to air for too long a time. Therefore, the bottles are opened just before serving.

All experts agree that one type of wine glass is perfect for all wines, including Champagne. The perfect glass is long stemmed and tulip-shaped, with a bowl the size of an orange. It is clear

Welcome

The Grape Vine 2012 ~ Page 45

Cooking with wine Wine’s complexity of flavors and aromas is one reason it works so well as an ingredient for cooking.

The Flavor Factors

Photo by Jennifer Ely

Cowan Vineyards delights guests with an opportunity to meet alpacas during their Thanksgiving in Wine Country event.

Alpacas in Wine Country

What do wine enthusiasts and alpaca enthusiasts have in common? As it turns out, a great deal! Demographics between the two groups are nearly parallel: similar income, education, age and interests.

And in the midst of our burgeoning agritourism, both passions co-exist right here in southeastern Washington. If you find yourself on a winery tour, chances are you’ve passed by one of the Yakima Valley’s premier alpaca ranches.

Most of us know the fundamentals of fine wines, but what about these engaging camelids? The curious alpaca is raised for its fabulous fleece, which is similar to cashmere and softer, stronger, warmer and lighter than wool. Alpaca fiber is found in everything from luxurious designer fashions to casual sportswear.

The appeal of raising these eco-friendly creatures is due largely to the minimal care they require, their gentle personality, the resulting revenue and enviable lifestyle.

Wine enthusiasts enjoy a day in the sun touring wine regions and sampling offerings. Alpaca enthusiasts enjoy touring other farms and getting their hands on animals and fleece at each stop.

A glass of wine at sunset while watching crias pronk in the pasture is a relaxing end to a very good day.

Lovers of wine share their knowledge and enthusiasm with like minded friends.

Alpaca breeders are a cooperative group, mentoring one another for mutual success.

Often times certain wines are sampled based on a recognizable vintner or compelling label. So too with alpacas.

A measure of quality livestock is often presumed by lineage and breeder reputation.

Wine makers selectively blend certain varietals for an anticipated outcome. So too do alpaca breeders in the pairing of males and females to improve fiber and conformation in subsequent generations.

Wine makers and alpaca breeders share a common creed: Find a job you love and you’ll never work a day in your life.

Ah, the good life… the engaging alpaca lifestyle, in the heart of wine country. It doesn’t get better than that.

For more information on alpacas, or to arrange a farm visit, contact John and Jennifer Ely, Sage Bluff Alpacas, PO Box 1302, Prosser, WA 99350, 509-786-4507, www.sagebluffalpacas.com.

Alcohol itself doesn’t add flavor to dishes so much as it helps release flavor molecules in foods and assists in dissolving fats, allowing ingredients to reveal their own unique flavors in ways that other liquids (like water or broth) or fats (like butter and olive oil) cannot.

When adding wine to a sauce, make sure you allow most of the alcohol to cook off; otherwise, the sauce may have a harsh, slightly boozy taste. How do you know when enough is enough?

After adding the wine, cook the sauce uncovered until it reduces by about half.

As the alcohol burns away, the flavor of the sauce will concentrate, becoming more delicious.

Tannins

Tannins come from the grape’s skins, stems, and seeds. Thick-skinned grapes, like Cabernet Sauvignon, produce more tannic wines than thinner-skinned varietals like Pinot Noir. And red wines have more tannin than whites. This is because the juice of red grapes spends more time swimming around with their skins than white grapes whose juice is separated from the skins soon after pressing. The juice of white grapes just doesn’t hang out with its skins long enough to pick up tannins.

Tannins affect the texture of a wine.

We often experience them in the mouth

as a drying sensation, rather than as a specific taste. In a young red wine with lots of tannin, they can come across as astringent and pucker-inducing, but the tannins will mellow with age, and are, in fact, one of the compounds that allows red wines to age gracefully.

How do tannins affect our eating experience? Well, let’s take Cabernet Sauvignon. Beef dishes are a classic pairing partner for Cabernet Sauvignon.

In large part, it’s because Cabernet Sauvignon is a highly tannic wine. The tannins in the wine become attracted to the proteins in the meat rather than the proteins in your saliva, which makes the wine seem less astringent, a softer experience in your mouth.

When you make a pan sauce with Cabernet Sauvignon, the tannins become concentrated as the sauce reduces. If the sauce does not also contain enough protein and fat to handle those tannins, the end result could be a sauce that is a bit astringent for your liking. A vegetarian sauce, then, will probably work better with a less tannic red wine, like Pinot Noir, or a white wine.

Acidity

Have you ever paired a tomato sauce with a red wine like Merlot? The acid in the tomatoes can burn right through the wine, making it seem flat. That’s because Merlot, which is typically on the low end in acid, can’t compete with the acid in the See COOKING WITH WINE on page 46

THANK YOU To All Our Valued ADVERTISERS Without Your Support There Would Be No Grape Vine!

Sincerely, Publisher and Staff

Unique pairing: fine wines and exotic alpacas.

Photo by Cathryn Castle Whitman

Page 46 ~ The Grape Vine 2012

Whoopem up Hollow Café

By Teresa Bishop

Walla Walla was named when French fur traders stood near the river and shouted Voila! Voila! Nearby Waitsburg is a charming mélange of food and drink and promise.

Waitsburg was the Washington State capitol briefly long ago, and was a railroad. More recently, it has benefitted from the great chef migration from Seattle to Eastern Washington, much like a great race movement of yore. One of the best new pioneers is Bryant the owner.

Southern Comfort food is what is served, and it is very much worth the drive.

I went with my parents. My dad could not understand how the oysters appetizer were so fresh, so perfectly crisp on the outside and tender on the inside, or how such fresh seafood made its way to Waitsburg. Dowager was delighted with the corn bread made in miniature corn cob molds, and loved her root beer float.

My appetizer of shrimp, crayfish and salmon cakes were so perfect I could have stopped there. But we didn’t. The smoked trout salad was perfect, and the preserved lemons and Green Goddess dressing set it apart from any salad in recent memory.

The Jambalaya actually made one care about the south, and the Waitsburger is le dernier cri of wonderful burgers.

Beginning with the house made bun to the finishing of the Point Reyes cheese, and the beef inside that evidently came from a cow who lived her life in peace and harmony.

Dessert is not to be missed as Valerie the Pastry chef is from Campagne in Seattle. We shared the Cuckoo for Coconut- a surprising mélange of cake and ice cream, the Coca Coal Chocolate

What are the most common grape diseases?

By Patrick Beaufort

Photo submitted Logo for the Whoopem Up Hollow Café in Waitsburg.

Cake, moist and tangy, with foam on top, and the banana split is bread pudding, chocolate banana terrine and two ice creams.

The wine and beer list is varied and sophisticated, and remember, you are in Walla Walla Valley, so one can expect good wines. The house made lemonade and Laht Neppur root beer on tap are real treats for the designated driver.

Why southern you ask on the way in, why not you gallantly shrug on the way out.

Whoopem Up Hollow Café is why road trips can be such a treat.

Non-alcoholic wines - Alcohol free wine

When people think about all the different types of wine they might drink, they often forget about nonalcoholic or alcohol-free wines. These wines provide a nice social option for designated drivers, expectant mothers and those on medications who are not allowed to drink. They are also a great choice for anyone who wants to live a healthy, alcohol-free lifestyle.

Non-alcoholic wines allow people to enjoy the taste and social experience of wine without the alcohol. Alcoholfree wines are available in a large range of styles and flavors, including: Brut Sparkling , Cabernet Sauvignon , Chardonnay , White Zinfandel.

Alcohol-free wines are usually very affordable. Expect to pay around $5.99 to $8.99 per bottle. You can buy nonalcoholic wines in many local stores, including supermarkets, or you can find them online. Both foreign and domestic companies sell non-alcoholic wines.

The Taste of Non-Alcoholic Wine Non-alcoholic wines are made from the same premium grapes as other fine wines and are aged and fermented in barrels. Alcohol is filtered out just before the wine is bottled. This can be done through cold filtration, among other methods.

Welcome

The taste of non-alcoholic wine is generally the same as other wines but without the alcohol aftertaste.

Legally Alcohol-Free The legal definition of an alcoholfree drink is that it must contain less than one-half of 1 percent of alcohol.

While it is physically impossible to remove all of the alcohol in nonalcoholic wines, these drinks meet the alcohol-free legal standard. The tiny amount of alcohol in alcohol-free wines is not enough to make you feel drunk and is actually less than you might find in a glass of fresh orange juice.

Many Ways to Enjoy Alcohol-Free Wine Alcohol-free wine can be enjoyed in any situation where you would have a glass of wine. It is great with dinner or at restaurants, parties and corporate events. Non-alcoholic wine is a great choice when you need to stay focused and alert, if you are going to be driving or if you are expecting a baby. If you are on medication that doesn’t allow you to drink, you can still enjoy a glass of this wine.

Non-alcoholic wine is considered safe for diabetics, but if you have diabetes you should check with your doctor or nutritionist before adding any new foods or drinks to your diet.

Even the fruits blessed by the Greek gods are not immune to diseases that can wipe out the entire vineyard or adversely change their flavor. We are, of course, referring to grape diseases, of which there are many. It is then the farmer’s job to identify, manage and eliminate these diseases for the protection of both crops and profits.

Identification of the vine diseases is important as most pests, fungi and bacteria will respond to a specific control measure. Once the grape disease has been properly identified, management in the form of elimination and prevention can then commence.

Anthracnose This is a fungal disease (Elsinoe ampelina) that mostly affects the fruits although other parts like the leaves, shots and stems are also attacked. It’s first signs are dark spots that then progress to ashy-gray on the berries while the young shoots become dead and the leaves become disfigured.

Black Rot Yet another of the fungal grape diseases is black rot, which attacks the fruit, leaves, young canes, petioles and tendrils of the vine. Unfortunately, the first symptoms can only be seen within 10 days after the first infection has started, thus, possibly making for elimination difficult. Brownish circular spots followed by tiny black dots appear on the leaves with rainy weather spreading the infection over larger areas of the vineyard.

Crown Gall A bacterial disease caused by the Agrobacterium tumefaciens, crown gall can be seen on the roots and on the stems above the ground. It appears as hard brown to black gall almost to the size of walnuts. Soil fumigation is one common practice for its control.

Dead Arm This is one of the grape diseases that affect all parts of the plant from the shoots and branches to the fruits and leaves. The symptoms are similar to black rot except that rotted tissue has a lighter color and the pycnidia are larger albeit lesser in number. The name comes from the fact that all the affected parts eventually die from the fungal infection.

Downy Mildew In downy mildew, the affected parts of the plant are covered with the whitish fungus known as Plasmopora viticola. The fungi attack the fruit, foliage and shoots during the immature stages with initial symptoms of greenish-yellow spots on the leaves’ upper sides. When the disease enters its severe stage, the leaves fall considerably.

Powdery Mildew Downy mildew and powdery mildew are two grape diseases that are often mistaken for each other. However, powdery mildew is caused by another fungus - Uncinula necator - which attacks mostly the leaves and the fruit stems. The fruit berries appear dull and darkened with a light powdery growth.

Other diseases in the vineyard include gray mold and nematode growth, which are also of great concern for the farmer. Most of the time, agricultural intervention is necessary lest grape diseases have the run of the vineyard and, thus, leading to the ruin of both the crop and the profit.

So, wine lovers, you must know that each drop of wine enjoyed during meals and parties came from grapes lovingly tended to by farmers.

COOKING WITH WINE from page 45

tomatoes. Chianti Classic, on the other hand, is a terrific choice for tomato-based pasta dishes: the sangiovese grape (the main grape in Chianti) has enough acid to stand up to the acid in the tomato sauce.

Of course, all wines have acid. So when cooking with wine, use nonreactive pans and skillets (like those made from stainless steel or enameled cast iron) to avoid discoloration when the acid hits the pan.

Flavors and Aromas

When you’re making a dish that has one or two dominant flavors, it’s worth

thinking about wines that share those basic taste characteristics. Pinot Noir, for example, particularly Pinot Noir from Burgundy, is known for having flavors and aromas of mushrooms; it might pair up nicely with a dish that features lots of fresh, sauteed mushrooms. A bright dish with a healthy splash of citrus might respond well to a wine with a nice, bright citrus flavor--like Sauvignon Blanc.

A cream sauce with shrimp will likely match up well with a creamy, buttery Chardonnay.

Welcome

The Grape Vine 2012 ~ Page 47

On Tasting Wine: Color, Swirl, Smell, Taste, and Savor

The following are the necessary steps for tasting wine. You may wish to follow them with a glass of wine in hand. Wine tasting can be broken down into five basic steps: Color, Swirl, Smell, Taste, and Savor.

Color The best way to get an idea of the color of the wine is to get a white background and hold the glass of wine in front of it. The range of colors that you may see depends, of course, on whether you taste a white or red wine.

Here are the colors for both, beginning with the youngest wine and moving to an older wine: WHITE WINE: pale yellow-green, straw yellow, yellow-gold, old gold, yellow-brown, maderized, brown RED WINE: purple, ruby, red, red brick, red-brown, brown Color tells you a lot about the wine.

There three main reasons why a wine may have more color: 1.

It’s older.

2.

Different grape varieties give different color. (For example, Chardonnay usually gives off a deeper color than does Riesling.)

3.

The wine was aged in wood.

Swirl Why do we swirl wine? To allow oxygen to get into the wine: Swirling releases the esters, ethers, and aldehydes that combine with oxygen to yield the bouquet of the wine. In other words, swirling aerates the wine and gives you a better smell.

Smell This is the most important part of wine tasting. You can only perceive four tastes-sweet, sour, bitter, and salt-but the average person can smell over 2,000 different scents, and wine has over 200 of its own. Now that you’ve swirled the wine and released the bouquet, you should smell the wine at least three times. You will find that the third smell will give you more information than the first smell did. What does the wine smell like? What type of nose does it have? Smell is a very important step in the tasting process and most people simply don’t spend enough time on it.

Pinpointing the nose of the wine helps you to identify certain characteristics.

The best way to learn what your own preferences are for styles of wine is to “memorize” the smell of the individual grape varieties. For white, just try to memorize the three major grape varieties: Chardonnay, Sauvignon Blanc, and Riesling. Keep smelling them, and smelling them, and smelling them until you can identify the differences, one from the other. For the reds it’s a little more difficult, but you still can take three major grape varieties: Pinot Noir, Merlot, and Cabernet Sauvignon.

Taste To many people, tasting wine means taking a sip and swallowing immediately.

This isn’t tasting. Tasting is something you do with your taste buds. You have taste buds all over your mouth-on both

sides of the tongue, underneath, on the tip, and extending to the back of your throat. If you do what many people do, you take a gulp of wine and bypass all of those important taste buds.

What should you think about when tasting wine?

Be aware of the most important sensations of taste and where they occur on your tongue and in your mouth. One can only perceive four tastes: sweet, sour, bitter, and salt (but there’s no salt in wine, so we’re down to three). Bitterness in wine is usually created by high alcohol and high tannin.

Sweetness only occurs in wines that have some residual sugar left over after fermentation. Sour (sometimes called “tart”) indicates the acidity in wine.

Sweetness-Found on the tip of the tongue. If there’s any sweetness in a wine whatsoever, you’ll get it right away.

Fruit and Varietals CharacteristicsFound in the middle of the tongue.

Acidity-Found at the sides of the tongue, the cheek area, and the back of the throat. White wines and some lighter-style red wines usually contain a higher degree of acidity.

Tannin-The sensation of tannin begins in the middle of the tongue.

Tannin frequently exists in red wines or wood-aged white wines. When the wines are too young, tannin dries the palate to excess. If there’s a lot of tannin in the wine, the tannin can actually coat your whole mouth, blocking the fruit.

Remember, tannin is not a taste. It is a tactile sensation.

Aftertaste-The overall taste and balance of the components of the wine that lingers in our mouth. How long does the balance last? Usually a sign of a high-quality wine is a long, pleasing aftertaste. The taste of many of the great wines lasts anywhere from one minute to three minutes, with all their components in harmony.

Savor After you’ve had a chance to taste the wine, sit back for a few moments and savor it. Think about what you just experienced, and ask yourself the following questions to help focus your impressions. Was the wine: Light, medium, or full-bodied? For a white wine: How was the acidity? Very little, just right, or too much? For a red wine: Is the tannin in the wine too strong or astringent? Is it pleasing? Or is it missing? What is the strongest component (residual sugar, fruit, acid, tannin)?

How do you know if a wine is good or not?

The definition of a good wine is one that you enjoy. Do not let others dictate taste to you!

“There are no standards of taste in wine, cigars, poetry, prose, etc. Each man’s own taste is the standard, and a majority vote cannot decide for him or in any slightest degree affect the supremacy of his own standard.”

-Mark Twain, 1895

Create a decorative Christmas wreath with grapevines.

How to make wreaths using grapevines

By Angie Marie

Grapevines are flexible and long enough to create decorative wreaths.

Create wreaths for any occasion such as the holiday season or fall weather.

The vines allow you to customize your wreath by making it the desired size and thickness. The appearance of your finished wreath will depend on the technique that you use and the amount of vines that you harvested. Once you finish making the wreaths, display them on the door or on walls in your home.

Instructions 1. Gather grapevines after the grapes are harvested. Cut long lengths of the grape vine with pruning shears. The length of the grapevine pieces will depend on how large a wreath you wish to make.

2. Remove the leaves from the grapevines. You can leave small leaves on the grapevines if you desire; they can serve as decorations on the wreath.

3. Locate the thickest end of one of the grapevine sections. Bend the vine into a circle that is only slightly smaller than the size of the wreath that you want to make.

Bend two to three more grapevines into a circle before you begin weaving. Hold the

grapevine in place until you weave your first grapevine.

4. Weave a grapevine through the coil.

Pull the grapevine in and out of the circle until you weave it all the way around the wreath. Tuck the end of the grapevine between the coils to keep it in place.

5. Weave another length of vine at the thicker end and in a different location than the first grapevine. Weave in and out of the circle again. Continue to add vines until you have the desired size wreath.

6. Add decorations to the wreath such as flowers, leaves or bows. Hang the wreath by a wire or string.

A thousand cups of wine do not suffice when true friends meet, but half a sentence is too much when there is no meeting of minds.”

-- Chinese Proverb “Pleasure for one hour, a bottle of wine. Pleasure for one year a marriage; but pleasure for a lifetime, a garden.”

-- Chinese Proverb

Page 48 ~ The Grape Vine 2012

Welcome

A JOURNEY WORTHWHILE Experience Prosser Wine Country

Naturally Northwest

Cowan Vineyards Hand Crafted from the Ground Up!

509.788.0200

www.cowanvineyards.com 2880 Lee Rd., Ste. E • Prosser, WA 99350

Tasting Room: Daily 10 a.m. - 5 p.m.

HINZERLING WINERY 1520 Sheridan Avenue Prosser 509-786-2163 1-800-727-6702 www.hinzerling.com Mon. -Sat. 11-5 • Sun. 11-4

660 Frontier Road, Prosser, WA 99350 509-786-5558 or 1-800-852-0885 snoqualmie.com Item #105 © 2012 Snoqualmie Vineyards, Prosser, WA 99350

Pontin Del Roza

TastingRoom Room Open Tasting OpenDaily Daily Noon10am-5pm to 5:00 p.m.

Friday Night Bites and Flights

••••••

Tasting Room Hours 10 a.m. to 5 p.m. daily 35502 N. Hinzerling Road Prosser • 786-4449 www.pontindelroza.com

Imported Cheeses • Bistro Plates 5pm-7pm Imported Cheeses • BistroPatio Plates Gift Items • Shaded Gift Items • Shaded Patio 2890 Lee Road • Prosser 2890 Lee Rd. Prosser • 509-786-2675 509.786.2675 wwww.kestrelwines.com w w.kestrelwines.com

Mercer Wine Estates

Visit us at 2880 Lee Rd., Suite D

Prosser • 509.786.3497 Winery & Tasting room open daily 10:00 am to 4:30 pm 26 miles south of Prosser on Hwy 221 1-888-309-WINE

Tasting Room Hours Daily 11-5 Vineyard Tours by Appointment alexandrianicolecellars.com

Voted 2011 Washington Winery of The Year!

Taste. Tour. Learn.

Open Wed-Sun 10am-5pm 3100 Lee Road, Prosser WA www.mercerwine.com 509-786-2097

Visit Prosser ... Where the Modern Wine Industry Began