By Nat Levy

The holidays have come and gone, and it’s time to hunker in for the rest of the winter. Between ski trips and Valentine’s Day there are still a lot of desserts to be had. But who can keep drinking all that coffee with every slice of cake? The new year is a time for resolutions, and this year it’s time to experiment with a new desert drink: port.

Originating in Portugal’s Douro Valley in the northern provinces, port wine is about as sweet as it gets. Typically red wines, port varieties are often high in alcohol content and residual sugars, with a lingering fruity flavor.

Technically, if what you are drinking isn’t from Portugal it’s not true port, much like it’s only champagne if made in the specific region of France. But numerous countries, including the United States have perfected the process. In fact, a number of Washington wineries turn out some delicious port-like wine flavors.

Knipprath Cellars, Spokane

knipprath-cellars.com

This relatively young winery, which began full-time operations in 1999, doesn’t lack for flavor and variety. Knipprath Cellars specializes in port offerings with seven different kinds. Check out their LaV port that features merlot aged with vanilla beans imported from Mexico and Madagascar. Yes, this bottle sounds too good to be true, but it’s all there, and you won’t even break the bank ordering one. A 375 ml bottle goes for $17.99 and a 750 ml liter bottle will cost you $29.99.

Eleven Winery, Bainbridge Island

elevenwinery.com

You don’t have to go all the way out to Eastern Washington to experience this fine winery. Eleven Winery is just a short ferry ride away and features port offerings for both the red and white wine aficionados. The owners speak highly of the Sweet Sarah, named for the owner Matt Albee’s wife Sarah, because as he says, “She is the sweetest of them all.” Eleven has been making port since 2004, and it features tasting rooms in both Bainbridge and Poulsbo.

Paradisos del Sol, Zillah

paradisosdelsol.com

This Yakima Valley winery is well-known for its “Zort” wine, a zinfandel-based port. This wine is a limited edition, and is meant for small groups. In an interview with Washington Magazine, Paradisos owner Paul Vandenberg admits to making ruby port-style wines so his wife has a drink to pair with her dark chocolate. Vandenberg characterizes his port as something to be enjoyed “in front of a fire on a howling winter night while releasing its captive sunshine. Its bramble fruit and spicy aromatics evoke summer in the berry patch with your lover.”

By Nat Levy | Courtesy Photos

The temperature’s dropping, the sun’s going down earlier and the Christmas lights are peaking out. You know what that means, hot drinks season has come. Whether you’re huddling around a fire, or trying to just get through your office Christmas party, a good hot drink cures all. Here are a few of our faves, including recipes.

Hot Apple Pie

Apple cider in and of itself is iconic of the holidays. Add booze and even more sweet taste, and you’ve got a picture of perfection. To make this drink, boil a gallon of apple cider, and add cloves and an orange cut into quarters. Add 2 oz. of Tuaca, a brandy-based Italian liqueur. Fill the rest of your cup with the hot cider and toss in a Cinnamon stick or two. Top with whipped cream and dust with ground cinnamon.

Butter Baby

Who doesn’t love getting cozy by the fire and warming up with a nice hot chocolate? Now you can add a little pop to this classic drink. Drop an ounce of butterscotch schnapps into a coffee mug, and fill it with hot chocolate, homemade preferred. Next just top it off with some whip cream and sprinkle a few chocolate flakes on top.

Southern Egg Nog

This family classic varies not only from region to region, but from house to house. Heat milk in a saucepan over boiling water, but do not boil. Beat three eggs and one cup sugar well. Pour hot milk slowly over the egg mixture (will curdle if mixed too fast). Put back in saucepan and cook over hot water for a few minutes. Sprinkle in a teaspoon of vanilla and quarter teaspoons of cinnamon and nutmeg then beat occasionally while cooling. Drop in a shot or two of rum, brandy or bourbon as the mixture cools.

Hot buttered rum

This favorite is a challenging yet rewarding adventure. Bring two cups of water, half a stick of butter, a quarter-cup of brown sugar, a teaspoon of cinnamon, half a teaspoon of nutmeg, cloves, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat. Reduce heat and simmer, whisking occasionally, 10 minutes. Remove from heat and stir in rum.

By Nat Levy | Courtesy Photo

Thanksgiving is, by far, my favorite day of the year. It’s got my three favorite “Fs” – family, food and football, in that order.

I love the turkey, gravy, potatoes, stuffing, pumpkin pie and the infinite other culinary delights that come with them. And the tryptophan-induced slumber that night is the best I get all season.
Much of the planning for this day centers on the food choices. Turkey or ham? Sweet potatoes, or regular? But another important element of the Thanksgiving feast is the wine.

Now the combinations at the dinner table on Turkey Day obviously vary quite a bit. If you want to achieve the perfect mix of food and drink for that special evening, you have to mind the flavors and the combinations that they create. Here are a few possible combinations in case you are planning your meal and fumbling with the choice of beverage.

Turkey – The turkey dinner is the staple of Thanksgiving. The head of the table carves the bird for all to eat, an iconic image. Experts and amateurs alike recommend a semi-sweet wine such as a dry riesling. The dry selection is crisp and smooth, and doesn’t overwhelm the subtle flavor of the turkey.  Another option is the Gewürztraminer, a balanced, yet sweet option that is very drinkable to connoisseurs and newbies, too.

Potatoes, gravy, stuffing – These side dishes are often as important as the turkey. Stuffing is definitely one of the best parts of the Thanksgiving meal, and I like to slather all the dishes in gravy. If your primary aim is to match your wine selection to these flavors, you need to go with something a little more bold, sweet. A fruity Merlot could be the answer, or if the flavor’s not strong enough, a Syrah (Shiraz) makes a good match. The full-bodied flavors of these wines can compete with the strong tastes of mashed potatoes, gravy and stuffing.

Dessert – If you’re not too stuffed from dinner, it’s time to grab a tasty dessert. For my purposes, we’re going to focus on the classic Thanksgiving finale: pumpkin pie. If you want to skip the coffee with desert, give the Muscat Canelli a shot. It’s got the rich full flavor that can stand up to the powerful spice of a great slice of pumpkin pie.

Experts say not to over think these selections. Tom Wilson, of Woodinville-based Cheateu Ste. Michelle, said a couple different options for each portion of the meal will get the job done. In the end, it’s important to remember the culinary focus of the Thanksgiving meal.

“It’s a food celebration,” he said. “Wine is there to complement the food.”

By Nat Levy

As the 80 and 90-degree sun-splashed days cool down, and skies begin to gray, our collective winter-phobia begins to set in. But not so fast; we still have the fall. It’s a time full of foliage and football, and pumpkin is in everything. But there is one more treat we all look forward to this time of year, hard cider. Bridging the gap from light summer beers and winter-time hot drinks, hard cider is a highlight of the season.

Despite its reputation for apples, Washington is a bit thin on hard cider breweries, but that doesn’t mean there aren’t options

Alpenfire Orchards
220 Pocket Lane, Port Townsend
(360) 379-8915
alpenfirecider.com
Located in beautiful Port Townsend, Alpenfire claims to be the sole organic cider brewery in the state. The brewery is only two years old, but the owners have long held a passion for hard cider, dating back to their college days in the 1970s. They have created a variety of options including critically acclaimed Organic Pirate’s Plank “Bone Dry” Cider ($12.50 a bottle, $135 a case). It can be found at stores and bars throughout the Seattle area, including Pete’s Wines Eastside and Whole Foods on Lake Bellevue Drive in Bellevue.

Red Barn Cider
16163 State Route 536, Mount Vernon
(206) 321-9424
redbarncider.com
Red Barn Cider is located deep in the heart of apple country in Mount Vernon. Red Barn features a variety of choices, based on Jonagold apples, some of the most flavorful in the state. With seven different types of cider, Red Barn can satisfy everyone, from those with the taste for the driest varieties to a sweet cider aficionado. You can find any of Red Barn’s flavors at QFC on Bellevue Way and in Crossroads.

Westcott Bay Cider
12 Anderson Lane, San Juan Island
(360) 378-3880
westcottbaycider.com
With more history than you can ask for, Westcott has been a powerhouse in the cider industry for more than a decade. San Juan is well known for its fruit producing exploits, and Westcott sits on an orchard that has been in operation since the 1870s. With only three brands of cider, Westcott doesn’t offer the kind of variety other places boast, but what it does produce is well received. You can order one of each of the three varieties – dry, very dry and medium sweet – for $24 before shipping. Or you can head over to Whole Foods in Bellevue and pick up a bottle.

By Andy Perdue and Eric Degerman, Wine Press Northwest

With more than 80 wineries and tasting rooms in Woodinville, it’s increasingly difficult to stand out, especially with so many great producers within a few miles of each other, so you need to consistently make outstanding wine and give consumers a reason to remember you.

That’s exactly what Rod and Leslie Balsley have been doing since they launched William Church Winery in 2005. Two years ago, the winery in the “warehouse district” of Woodinville got our attention when its 2008 Viognier and 2007 Malbec earned top awards in our year-end best-of-the-best competition. That’s not something we see from wineries we’ve barely heard of.

And it wasn’t a fluke. The Balsleys’ wines continue to show well in our blind tastings as well as other competitions. This spring, their Viognier won double gold and 2 Spires red blend earned gold at the Seattle Wine Awards, continuing their string of award-winning wines.

The Balsleys came up with their winery’s name by honoring their fathers. Rod’s dad’s name was William, and Leslie’s dad’s middle name was Church. They’ve also played off “Church” with such wines as “Bishop’s Blend” and “Bad Habit.” Their label artwork represents windows found in medieval cathedrals found in France, where Leslie was born.

Their superb wines are no accident. Rather, the Balsleys have managed to procure grapes from some of Washington’s top vineyards, including Stillwater Creek, Red Willow, Conner Lee, Gamache and Dineen, using them to craft 2,000 cases of wine.

Their wines should be easy to find in the Puget Sound market, where they are sold in more than 60 stores. If your favorite wine merchant doesn’t carry William Church, give the winery a call at 425-427-0764.
Here are a few William Church wines we’ve tasted recently.

William Church Winery 2007 Molly’s Vintage Cabernet Sauvignon, Columbia Valley, $29: They’ve named this bottling in support of a late friend who launched a foundation for diabetes and transplant research. The Balsleys will donate some of the proceeds from this bottling.

William Church Winery 2008 Jennifer’s Vintage Syrah, Columbia Valley, $25: Three highly regarded vineyards — Dineen, Red Willow and Stillwater Creek — play significant roles in this opulent offering. The nose features hints of blackberry jam, black pepper, Aussie black licorice, smoked ham hock and celery leaf. Many features become capitalized on the palate, starting with a sweet blackberry approach, rolling acidity and thick tannins. A slice of chocolate cake with raspberry jam shows up, along with vanilla extract. Enjoy with a porterhouse steak or pork bellies with cracklings.

William Church Winery 2008 Philip’s Vintage Gamache Vineyard Malbec, Columbia Valley, $30: William Church releases its third vintage of Malbec, this from the Columbia Basin, and it’s a bit on the hedonistic side. The nose sends out hints of black cherry, strawberry, root beer, tar and Cocoa Puffs. The palate comes soaked with sweet cherries, Raisinets and white pepper.

William Church Winery 2007 Amy’s Vintage Sur La Mer, Columbia Valley, $28: This blend of Cabernet Sauvignon (40%), Merlot (20%), Cabernet Franc (20%), Malbec (10%) and Petit Verdot is named after the French birthplace of winery co-owner Leslie Balsley. A warm Milk Dud joins blackberry, cherry and oregano aromas. The drink is a quaffer of the same fruit, all spice and chalkboard dust. Enjoy with braised buffalo chuck roast.

William Church Winery 2008 Max’s Vintage Bishop’s Blend, Columbia Valley, $20: Unofficially, this is viewed as the “cellar blend” at the Woodinville, Wash., winery. The components are Cabernet Sauvignon (39%), Malbec (38%), Syrah (11%), Merlot (9%) and Cabernet Franc, and together they make up a wine that’s light and easy to get into. Aromas include hints of raspberry juice, Hershey’s Syrup, cinnamon and slate. It’s a full-flavored drink of blackberry jam, gobs of chocolate, pomegranate acidity and some lime in the finish. The tannin level is almost imperceptible.

Andy Perdue and Eric Degerman are the editors of Wine Press Northwest. Get the newest Northwest wine reviews at www.winepressnw.com/freshpress.

By Andy Perdue and Eric Degerman, Wine Press Northwest

Who doesn’t like a bargain, especially in this economy? Wine lovers for certain. While there is talk around the American (and global) wine industry that wine drinkers’ wallets are loosening up ever so slightly, the sweet spot for wine remains under $20 — and that’s good for those of us who love a great bottle of wine that tastes like twice the price.

While Northwest wines are not at the low, low end of price scales (box, jug or Two Buck Chuck range), there are plenty of good bargains that will help you keep your dollars — and regional pride — close to home. We’ve tasted these wines recently, and all are delicious. They are in the right price range to keep you from feeling guilty about opening them any night of the week.

Ste. Chapelle 2009 Chateau Series Soft Red, Snake River Valley, $7: This off-dry offering is the most popular red wine made in Idaho. There’s complexity in the aromas of crushed strawberry, horehound and dried oregano. The palate could be mistaken for an adult Hawaiian Punch, bringing more strawberry and some blueberry with lemon bar creaminess and acidity.

Airfield Estates 2008 Runway Vineyard Syrah, Yakima Valley, $10: Prosser, Wash., winemaker Marcus Miller puts his wines in screwcap like the Aussies would a Shiraz, and he’s priced it not much north of one. There’s a smoky nuttiness to the nose, which includes blackberry jam, black cherry, molasses and vanilla extract. On the attack, it’s a lighter-styled Syrah, leading with boysenberry and blueberry. There’s a nice little girth to the drink, and it should handle richly flavored meats such as ribs or a juicy steak.

McKinley Springs Winery 2008 Bombing Range Red, Horse Heaven Hills, $12: The Andrews family still picks up .50-caliber casings left behind in their vineyards from the days when their farm served as a bombing range during World War II. Winemaker Doug Rowell nailed the coordinates with this blend. Black cherry jam, Graham cracker, menthol, cedar and black licorice aromas lead the way. There’s fluidity to the satisfying structure on the palate with cherry pie, pomegranate, boysenberry, cassis and minerality.

Buried Cane 2008 Cabernet Sauvignon, Washington, $13: From the owners of Cadaretta in Walla Walla comes this widely distributed, fruit-forward value that stays true to the variety with an easy drink of big cherry notes, crushed leaf, eucalyptus and some grip at the end.
Three Rivers Winery 2008 River’s Red, Columbia Valley, $14: This blend of Cabernet Sauvignon, Malbec, Merlot, Tempranillo, Cabernet Franc and Petit Verdot is a great bargain from the Walla Walla Valley. Cordial cherry, plum, orange peel and eucalyptus notes join up in a creamy and juicy drink. Tannins gradually build to add texture and length.

Columbia Crest 2008 H3 Cabernet Sauvignon, Columbia Valley, $15: The largest winery in the Northwest was also the first to set up shop in the Horse Heaven Hills. Here’s the fourth vintage of this label, and it’s a doozy from the start with aromas of cassis, black cherry, roasted meat, Dutch chocolate and green tea. The drink starts with a dollop of black currant jam, backed by pomegranate and raspberry.
Mount Baker Vineyards & Winery 2008 Barrel Select Sangiovese, Yakima Valley, $15: Exotic wood notes carry down into the aromas of Van cherry and raspberry. There’s blackberry, molasses and beef juice flavors, enjoyable acidity and bittersweet chocolate in its finish of tar and molasses.

Troon Vineyard 2009 Trifecta Pinot Noir, Willamette Valley, $15: This Southern Oregon producer brought in grapes from the Eola-Amity Hills and Willamette Valley and blended in just a touch of Zinfandel. The resulting wine shows off aromas of cherries, olives and sweet herbs, followed by flavors of marionberries.

Gary Horner

By Andy Perdue and Eric Degerman, Wine Press Northwest

In May 2006, Oregon pioneer Dick Erath shocked the Northwest wine world by selling his successful operation to Ste Michelle Wine Estates. A half-decade later, Erath Winery is thriving, producing some of the state’s greatest and most consistent red and white wines.

Erath moved to Oregon in 1968 after learning to make wine in California, purchased land and began to grow wine grapes. In 1972, he launched his winery, producing fewer than 300 cases of wine. By 1975, he joined forces with Cal Knudsen, and they changed the name of the winery to Knudsen-Erath (some 13 years later, Erath bought out his partner and changed the name back to Erath). Since 2002, Gary Horner has been the winemaker at Erath.

Ste. Michelle’s purchase of Erath marked the Washington giant’s entry into the Oregon wine industry, and it has provided Horner with the resources to craft great wines while at the same time giving him the space to be creative. One of Horner’s most remarkable projects involves Prince Hill, a vineyard Erath planted in 1983. Using grapes from the vaunted 2008 vintage, Horner crafted no fewer than four Pinot Noirs from Prince Hill, three of which are rare clonal-designated wines. (A fifth wine, the Estate Selection Pinot Noir, also uses Prince Hill grapes.)

Meanwhile, founder Dick Erath has moved to Arizona — not to retire but to pioneer grape growing and winemaking again.
Here are some Erath Pinot Noirs we’ve recently tasted:

Erath Winery 2008 Prince Hill Pinot Noir, Dundee Hills, $45: This is a youthful and spicy wine with aromas of violets and cranberries, followed by flavors of cherries and vanilla, all backed with just-right tannins.

Erath Winery 2008 Prince Hill 777 Pinot Noir, Dundee Hills, $50: The 777 Dijon clone is not often thought of as a version of Pinot Noir that can stand alone, but it is beautiful and alluring in this bottling. It opens with aromas of fresh raspberries, strawberries, violets, hazelnuts and Graham crackers, followed by plush, delicious flavors of wild strawberries and bright red cherries, all backed with smooth, elegant and understated tannins.

Erath Winery 2008 Prince Hill 115 Pinot Noir, Dundee Hills, $50: This is made from the Dijon 115 clone, a version of Pinot Noir that tends to reveal darker, more powerful fruit. This wine offers elegant aromas of cherries, raspberries and vanilla, followed by beautifully balanced flavors of Rainier cherries and cranberries, all backed up with bright acidity and refined tannins.

Erath Winery 2008 Prince Hill Pommard Pinot Noir, Dundee Hills, $50: The Pommard clone of Pinot Noir has been a workhorse in Oregon for the better part of four decades. This wine reveals classic aromas of lavender, vanilla and strawberries, followed by long, rich flavors of ripe raspberries, cherries and minerally earth.

Erath Winery 2008 Leland Pinot Noir, Willamette Valley, $50: Leland Vineyard near Oregon City has been a staple for Erath for more than two decades. This opens with complex aromas of cinnamon, raspberries, cherries and chocolate. On the palate, the flavors include classic notes of high-toned red fruit with hints of oak. It’s the velvety, ethereal texture that raises this wine above others.

Erath Winery 2008 Knight’s Gambit Pinot Noir, Dundee Hills, $47: Knight’s Gambit, a vineyard in the Dundee Hills, was planted in 1988, with additional vines added in 2001. This reveals aromas of slate, pie cherries, boysenberries and forest floor, followed by pleasurable flavors of silky cherries and blueberries.

Erath Winery 2008 Estate Selection Pinot Noir, Willamette Valley, $34: Horner uses grapes from four vineyards, with the bulk coming from Knight’s Gambit and Prince Hill. The resulting wine reveals aromas of boysenberries, blueberries and delicate oak, followed by flavors of cherries, vanilla and a hint of citrus.

Andy Perdue and Eric Degerman are the editors of Wine Press Northwest magazine. For more information, go to www.winepressnw.com.

Photo by BVP14*

Now marking its 20th year, the nonprofit Washington Wines Festival has reformatted its festivities to draw generations of wine lovers to its Washington Wine Weekend, July 7-9. With public events planned throughout Seattle, the Eastside, Red Mountain and Walla Walla, more than 60 premium Washington wineries will come by invitation only for this multi-faceted summer splash. Whether you sit down and dine, get down and dance, or throw down for two great causes–Camp Korey and Washington Wine Education Foundation, the time to get tickets is now at www.washingtonwinesfestival.org.

“Washington wine evolves each year, and so has this event; consider where Washington State wine production was in 1991 and its proliferation 20 years later,” says Michael D. Towers of the Festival’s Board of Directors. ” We’re appealing to every level of personal wine interest without compromising our assembly of Washington’s top winemaking talent, and we’re also offering guests firsthand experiences in two top viticultural areas for the first time for our best Wine Weekend yet.”

Details and price breakouts are at www.washingtonwinesfestival.org. Highlights:

• July 7 – On the Eastside and in Seattle, enjoy winemaker dinners in top restaurants and private homes (full list here). Three chartered jets will take Seattle guests roundtrip to winemaker dinners in Walla Walla and Red Mountain in a single evening. $350; airfare is additional (phone 206-236-6167 for flight details).
• July 8 – A magnum tasting and winemaker dinner at Waterfront Seafood Grill lure the serious wine lover with rare selections while thrilling violinist Geoffrey Castle entertains. Meanwhile, across the street, 14 coveted, small-lot wine producers offer barrel tastings while L.A.’s DJ Machete lays down beats under the stars at the Olympic Sculpture Park during Vinolution 14. Full evening of all activities, $350; Vinolution tickets only, $75.
• July 9 - The final affair takes over Bell Harbor Conference Center’s Maritime Events Center, with auctioneer John Curley presiding over exciting wine-related packages for bid, a sunset barbecue dinner from Chef Peter Levine of Waterfront Seafood Grill, and rockabilly on the rooftop with the Dusty 45s.  Honorees are Kay Simon and Clay Mackay of Chinook Winery. $350 and up.

About The Washington Wines Festival

The Washington Wine Festival is a nonprofit created to raise awareness and educate the world about the Washington wine industry and raise funds for select charitable organizations. The Washington Wine Education Foundation exists to provide funding for world-class enology and viticulture research, education and training programs specific to Washington State. To date, the Festival has raised more than $6 million dollars for charitable organizations. Click here to learn more about the Washington Wines Festival legacy of giving, Camp Koreyand the Washington Wine Education Foundation.

Right on the heels of Seattle Restaurant Week, Seastar Restaurant & Raw Bar is presenting Seastar Washington Wine Week.  A celebration of the partnership between the award-winning restaurants, company wine director Erik Liedholm and the Washington enological community, wines will be served by the glass by the artisans who crafted them.  This will be a rare opportunity for enthusiasts to discuss wines with the winemakers or a top company representative, paired with their favorites from Seastar’s acclaimed menu.  Each evening’s pours will also represent a great consumer value.  Starting April 25, wineries and guests at the Bellevue Seastar will be:

25th- Va Piano represented by Winemaker/Owner Justin Wiley

26th- Hestia represented by General Manager Cole Sisson

27th- Quilceda Creek represented by General Manager John Smith

28th- Long Shadows represented by Company president Dane Narbaitz

The following week, May 2 – 5,  Seastar Washington Wine Week celebration will move to the Seattle location at 2200 Westlake.  Wineries and guest pourers at Seattle Seastar will include Leonetti, McCrea, Rasa and Woodward Canyon.

Seastar Restaurant & Raw Bar was a proud recipient of Food & Wine Magazine’s Best New Wine List upon opening, Best of City Search’s Best New Wine List, and the Washington Wine Restaurant Awards’ Grand Award, Best of Western Washington-Evening Magazine Grand Award, Wine Enthusiast Magazine’s Unique Distinction Award, and Wine Spectator Magazine’s Award of Excellence for the last several years running.  For reservations or information, go to www.seastarrestaurant.com or call Bellevue Seastar at 425-456-0020; Seattle Seastar at 206-462-4364.

The launched Saviah Cellars — using a family name from Anita’s side — in 2000, focusing primarily on reds. The wines were quickly a success, allowing Saviah to grow from 300 cases of wine in its first vintage to more than 12,000 today.

In 2006, the Funks purchased a 10-acre orchard near Milton-Freewater, Ore., and planted half of it to Syrah (the other half is still apples), and they plan to release their first wine from Funk Estate Vineyard this fall.

Some of the wines have names that provide a connection to the Funks’ Montana roots. For example, the Star Meadows white blend is named after the family’s first Montana homestead, and Big Sky Cuvee is an obvious big seller in the Treasure State.

The Funks are perhaps most proud of The Jack, a red blend they refer to as their “make friends” wine that is affordable enough to drink any night of the week.

“Our goal is to overdeliver on that wine,” Richard said.

Here are a few Saviah wines we’ve tasted recently: Saviah Cellars 2009 Star Meadows, Columbia Valley, $20: This blend of Sauvignon Blanc (53%) and Semillon produces aromas of yellow rose petal along with peaches, lemon and banana peel. Seven months of life in neutral French oak makes for a subtle palate of white peach, apricot and lemon yogurt.

Saviah Cellars 2008 Stillwater Creek Vineyard Chardonnay, Columbia Valley, $25: There’s nice roundness to the presentation of peach and a caramel apple, backed by starfruit and lemon pith for complexity. Try pairing this with a cheddar frittata.

Saviah Cellars 2007 Big Sky Cuvee, Columbia Valley, $35: Saviah makes its annual homage to its Montana roots via this melange of Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. It gathers up reddish tones of dusty cherry, pomegranate, plum, raspberry compote, dried rose, leather and a Douglas fir frond with a jammy approach backed by medium tannins.

Saviah Cellars 2008 The Jack, Columbia Valley, $18: The enticing nose of this Merlot-based blend displays hints of boysenberry, plums, blueberry, cherry, spiced apple, coffee and tobacco leaf. Long and evolving flavors are expressed as plums and boysenberry, and then are joined by blackberry. Underneath there’s a progression of cherries to chocolate to Aussie black licorice along with a late arrival of nice chalkiness.

Saviah Cellars 2007 Cabernet Sauvignon, Walla Walla Valley, $28: Those who enjoy hedonistic wines will love this red, which shows off vanilla bean, cherry wood, plums, blackberry, eucalyptus, black olive and coffee aromas. It’s silky on the attack with black cherry and marionberry flavors.

Saviah Cellars 2007 Syrah, Walla Walla Valley, $32: Finding an oak-filled Syrah with gobs of food-friendly acidity isn’t easy, so here’s one to take note of. Smoky bacon, blackberry, cherry, vanilla bean and molasses accents come with blueberry tartness amid a low tannin profile.

Saviah Cellars 2007 Cabernet Franc, Walla Walla Valley, $28: This comes with aromas of raspberries, cherries dusted with cocoa powder, pleasing minerality and a dab of resin. The silky extraction shows sweet black cherry and dark raspberry flavors. Acidity finishes just ahead of the tannin.

Andy Perdue and Eric Degerman are the editors of Wine Press Northwest. For more information, go to www.winepressnw.com.