Learn more about wine. Click on the topics below for wine events in Seattle and the Northwest, plus much more wine related information.
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Alexandria Nicole Cellars is dedicated to producing small lots of hand-crafted wine from their own Destiny Ridge Estate Vineyard. The 263 acre estate vineyard is located high above the bluffs on the Columbia River, near the town of Patterson, Washington, where the grapes thrive in the soils and climatic conditions of the Horse Heaven Hills. Winemaker Jarrod Boyle, an alumnus of Hogue Cellars, was captivated by the hillside that eventually became the Destiny Ridge Vineyard, and eventually named the new winery after his wife, Ali. Come enjoy this special evening at Alexandria Nicole in Woodinville to meet up with old friends, and make a toast to the Seattle Wine Society’s 2009-2010 season. Be sure to purchase tickets early, since attendance is limited to just 100 people. We look forward to seeing you! __________________________________________________________________________________ The 2008 Steel Horse Sauvignon Blanc was stainless steel fermented to produce a clean, crisp finish. 100% Sauvignon Blanc from Destiny Ridge Vineyard. The 2008 Shepherd’s Mark is a Rhonestyle blend of 68% Roussanne, 18% Viognier, and 14% Marsanne, which is barrel fermented in neutral oak and aged seven months sur lees. The wine’s name was inspired by pioneering sheepherders of the early 1900s who left their mark on the Columbia Valley in the form of rock monuments. These monuments, some still standing along the ridgeline of the Destiny Ridge Estate Vineyard, were used for marker identification, recreational pastime, artistic expression, and even as simply as to leave ones mark on the world. 100% Destiny Ridge Vineyard, Horse Heaven Hills. The grapes for the 2008 Viognier were carefully selected as the crew scanned the vines for only the very best fruit. The Viognier was whole-cluster pressed, and tank fermented to produce a clean, crisp wine; 98% Viognier from Crawford Vineyard, with 2% Roussanne from Destiny Ridge Vineyard. The 2007 “Gravity” Estate Merlot includes 78% Merlot; 16% Malbec, 2% Petit Verdot, 1% Cabernet Franc, and 1% Carmenere, and was aged for 18 months in new French oak. 100% Destiny Ridge Vineyard, Horse Heaven Hills. Carefully selected, blended, and barrel aged for 20 months, the 2006 “Alderdale” Estate Cabernet Sauvignon includes 78% Cabernet Sauvignon, 16% Cabernet Franc, and 6% Petit Verdot, aged for 20 months in 90% new French oak and 10% neutral oak. 100% Destiny Ridge Vineyards. The 2006 Quarry Butte is barrel aged in both French and American Oak barrels for 18 months, and is a blend of 48% Cabernet Sauvignon, 38% Merlot, 7% Malbec, 4% Syrah, and 3% Cabernet Franc. 100% Destiny Ridge Vineyards. The 2006 Block 17 Syrah comes from Sara Lee Clone Syrah, which was co-fermented in the Rhone style with 4% Viognier, and then blended with 13% Grenache. The blended wine was then aged for 18 months in 100% new and 1 year old French oak. 100% Destiny Ridge Vineyards. __________________________________________________________________________________
Russell Lowell is the executive chef and owner of Russell Dean Lowell Catering, plus three distinguished venues in the greater Seattle area: the Garden Café at Molbak’s in Woodinville, Russell’s on Wall Street in Seattle, and Russell’s of Bothell (chosen as Seattle’s host venue for the 2007 James Beard Foundation’s Taste America celebration). Russell credits his culinary chops to a lifelong passion for food, spawned in the mangrove swamps of Cuba, nurtured by family, and whipped into perfection during his late teens, while apprenticing with a master French chef in Southern California. His entry into the Pacific Northwest food scene occurred in the late 1980’s as executive chef at Daniel’s Broiler on Lake Union. From 1994-2006, Russell garnered local and national praise for coaxing new and surprising flavors out of favorite Northwest standbys through his first private venture, Lowell-Hunt Catering. Every year, Russell contributes to countless area charities, teaches wherever he’s welcomed, and continues to seek new outlets for his tireless creative energy.
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Beef brochettes with
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