Olympic Peninsula Wine Tour

The Harvest Wine Tour highlights seven Washington State Wineries on the Olympic Peninsula. Our version of a fall harvest festival takes place November 13 and 14, from 11 a.m. to 5 p.m.

A self guided tour, the Harvest Wine Tour encourages people to visit all seven participating Washington State Wineries: Harbinger Winery, Camaraderie Cellars and Black Diamond Winery in Port Angeles, Olympic Cellars in Sequim, Sorenson Cellars and FairWinds Winery in Port Townsend, and FinnRiver Farm & Cidery in Chimacum.

Tickets ($25) are available for purchase in advance, or at the door (on a first come basis). They include entrance and tastings at all seven wineries, a special commemorative wine glass, and samples of tasty local cuisine at each winery. Oenophiles who have their passports stamped at all seven participating wineries will be eligible for gift basket drawing.

The Harvest Wine Tour is a great excuse to get out of the city and visit the beautiful Olympic Peninsula. It’s fun to visit small wineries, each of which has its own distinct personality. Meet the wine makers and learn about the wine first hand while tasting it.

Gray Skies? Drink Washington Wine.

If you live in the Pacific Northwest, or indeed anywhere on the west coast, you may be feeling a bit down. We live through months of gray skies secure in the knowledge that come summer, our skies will be blue. “Sure it can be rainy”, we tell friends who live elsewhere, “but when the sun comes out, no place on earth can match its beauty.” So where are you sun?

Denuded mountains in Olympic National Park, Port Angeles, and Victoria B.C. way in the distance

View of Victoria from the Olympic National Park, outside of Port Angeles.

Well, those of us who make Washington State Wines can’t make the sun shine in Washington State, but we can help to cheer you. Head to the Sequim area – if it will be sunny anywhere in western Washington, it will be sunny here in the Olympic Rainshadow. Stay awhile, and taste Washington wines and ciders at our seven wineries from Port Angeles to Port Townsend.

A little time on the Olympic Peninsula can make anyone feel better. A walk out to the lighthouse at the tip of Dungeness Spit, in Sequim, is magnificent no matter the weather. A drive up to Hurricane Ridge, outside of Port Angeles, is sure to raise your spirits. Dinner in historic Port Townsend tastes good, rain or shine.

It is imperative to include wine tasting in your Olympic Peninsula holiday. After a drive up to Hurricane Ridge in the Olympic National Park, stop by Harbinger Winery, Camaraderie Cellars, and Black Diamond Winery. After a walk on the Dungeness Spit, visit Olympic Cellars. On your way to Port Townsend, enjoy a cider at FinnRiver Farm and Cidery, in Chimacum, and once in Port Townsend, stop by Sorenson Cellars and FairWinds Winery.

To keep your spirits raised, pick up a few bottles of your favorite Olympic Peninsula Washington Wines and take them home. That way, no matter what the weather does, you can find solace in a glass of good wine.

Passport Wine Tour This Weekend! Remember – it’s B.Y.O.G. (bring our own glass)!

The Olympic Peninsula Wineries invite you to come out and enjoy award-winning handcrafted wines superbly paired with fresh Olympic Coastal Cuisine during the Passport Wine Tour this weekend, November 14-15 from 11 a.m. to 5 p.m. We’re adding a new twist to this year’s event — bring your own glass! It’s a fun opportunity to show off the most unique piece in your collection. We look forward to pouring our wines in your special glass and hearing what makes it your favorite. Tickets for the self-guided tour are $25.00 and entitle holders to a label collection Passport, complimentary wine tastings and samples of local cuisine at each winery.

For the past couple of weeks we’ve been highlighting what each of our wineries will be serving during Passport Weekend on our blog. Today we’re down to the final two — Camaraderie Cellars and Harbinger Winery, both in Port Angeles.

Camaraderie Cellars will feature seasonal tasty bites including roasted beet vinaigrette and wine-poached pears, along with Bell Street Bakery’s seasonal vegetable bread. These delicious bites will be paired with Camaraderie’s favorites: a just released Malbec, Tempranillo, and our popular Viognier.

Harbinger Winery will release a limited bottling of our popular seasonal Cranberry Bliss, as well as the 2008 Viognier, 2007 Syrah, and 2007 El Jefe’
(a reserve Spanish blend with a Rhone twist). These wines will be matched with locally grown foods, including a savory Chanterelle and Chevre blintz made with locally foraged Chanterelle Mushrooms.

Fall is a beautiful time to visit the Olympic Peninsula — we hope to see you this weekend!

A Place in Washington Wine Industry History

The Associated Press ran a story yesterday about the phenomenal growth of Washington’s wine industry. Just 10 years ago, 160 wineries supported the state’s burgeoning industry. Since then the number of wineries has grown nearly 300 percent, with winery #602 receiving its license just last month.

A little known fact, the Olympic Peninsula’s place in our state’s wine industry dates back three decades, to a time when there were a mere 15 wineries in the state!

Port Angeles’ Olympic Cellars, the Peninsula’s first commercial winery, was founded by grower Gene Neuharth in 1979. Formerly known as Neuharth Winery, the name was changed to Olympic Cellars in the mid-80s. Now the woman-owned and operated home of “Working Girl Wines,” Olympic Cellars continues to offer Gene’s popular “Dungeness Red” and “Dungeness White” labels.

Lost Mountain Winery of Sequim was established in 1981 by second-generation Italian winemaker Romeo Conca. Currently owned and operated by Steve and Sue Conca, Romeo’s son and daughter-in-law, Lost Mountain continues to produce premium red wines in old-world style, without added sulfites.

Get away to the beautiful Olympic Peninsula this spring and experience this piece of our state’s wine industry history! Olympic Cellars, Lost Mountain and the five additional wineries that have made the Peninsula their home over the past 30 years — FairWinds, Sorenson Cellars, Black Diamond, Camaraderie Cellars and Harbinger Winery — welcome you!

New Year’s Eve Hors d’oeuvres and Morning-After Brunch

This final post in our holiday recipe series features two delicious hors d’oeuvres and wine pairings perfect for New Years Eve entertaining, and a Monte Cristo Sandwich that’s sure to be a hit on your New Year’s Day brunch menu.

The first recipe was provided by Winemaker Richard Sorensen of Sorensen Cellars.

Apricot-Almond Chevre Spread

This recipe is a collaboration between myself, my wife Rita and Dacia Morrisonbuck of Cuisine Med in Port Townsend.

We introduced my Sorensen 2007 Viognier during Passport Weekend this year, and wanted a bite of something to go with the wine. I feel that there are nuances of apricot, almond and peach in the wine and I wanted to pull these together with a light appetizer. This is what we came up with.

Ingredients

1 Small log, approx. 3-4oz, goat cheese
1 Small, 3oz pkg cream cheese

1/2 cup toasted, skin on, almonds, chopped medium
1/2 cup dried apricots, chopped medium

Drizzle of honey to taste

In a food processor blend cheeses until smooth, then drizzle in honey (approx. 1 teaspoon or to taste). Fold in almonds, (reserving 1 Tablespoon for garnish), and apricots. Mold into a mound-press or small attractive bowl. Sliver a few apricots on top along with the Tbs. of almonds. Spread on hearty crackers or firm bread.
The next recipe comes from Edgar Burks, wine specialist at Harbinger Winery.

Shrimp St. Charles

This recipe comes from my friend and cooking mentor, Chef Giuseppe Brucia. It is modified slightly from the original.

Serves 6 as appetizers or 4 as main course. Pair with Harbinger Dynamo White, Chardonnay, or Viognier.

Ingredients
24 jumbo shrimp, peeled, and deveined
12 green onions
1 Tbsp. olive oil
2 Tbsp Butter
4 large mushrooms, sliced in eighths
2 Tbsp. red bell pepper, finely sliced
½ tsp. garlic, finely chopped
2 Tbsp. Cognac
½ cup Harbinger Dynamo White
*½ cup shrimp stock
½ cup heavy cream (36% preferred)
4 drops Worcestershire Sauce
4 drops Tabasco Chipotle Sauce
1 tsp. fresh lemon juice
1 tsp. chopped parsley
Salt and black pepper to taste.

*Prepare simple shrimp stock by simmering shrimp shells in ¾ cup of water until reduced to ½ cup. Pour through strainer and discard shells.

1. Prepare the green onions by removing the top 1/3 of the green tops. Discard or save for other use. Cut the remaining onion in half so that there is a white portion and a green portion.

2. Dry the shrimp with paper towels. In a large skillet over high heat, add 1 Tbsp. of butter with olive oil. When hot add the shrimp and brown each side for 40 seconds.

3. Add bell pepper, garlic, both green onion halves and mushrooms. Cook, stirring constantly, for 45 seconds.

4. Add Cognac and flame (use caution).

5. Add Harbinger Dynamo White and shrimp stock. Bring to boil over high heat.

6. Add the heavy cream, stir and let the sauce thicken.

7. Remove shrimp, placing 4 shrimp on each hot plate.

8. Return sauce to heat to further thicken for a few seconds.

9. Add Worcestershire Sauce, Tabasco and lemon juice.

10. Turn off the heat and white stirring add last 1 Tbsp. of butter, salt and pepper to taste.

11. Pour sauce over shrimp. Sprinkle with parsley.

Variations: Make sauce alone and serve over halibut or ling cod.
The last recipe is from Sharon Adams of Black Diamond Winery. Enjoy!

One of my favorite parings is Cranberry Wine and a Monte Cristo Sandwich. It’s great for brunch!

Yield: One Serving. Serve with chilled Black Diamond Cranberry Wine.

1 egg beaten with 1 tablespoon cream or half and half.
2 slices day old white bread
Thinly sliced turkey breast (enough to cover on slice of the bread)
1 slice Swiss cheese
Powdered sugar, sifted.

Heat pan over medium hi heat. Oil pan with favorite oil. Dip one side of bread in egg mixture place in pan. Place slice of turkey and cheese on bread, and cover with second piece of bread dipped in egg mixture (only dip one side). Cook as you would French Toast, turning when first side is golden brown. Cook second side until golden brown and cheese is melted. Put on warmed plate and sprinkle with powdered sugar. Optional – put your favorite jam or cranberry sauce on top.

HAPPY NEW YEAR!