Visit a Marine Sanctuary

The Olympic Coast National Marine Sanctuary encompasses 135 miles of coastline. It’s located on the Olympic Peninsula, in the northwest corner of Washington State, and much of it is remote and wild. We’re fortunate to live and work so close to this national treasure.

Sunset at Kalaloch, in the Olympic National Park.

Many of the people who visit our 8 member Olympic Peninsula Wineries and Cideries are either coming from- or going to- the coast. They come from the greater Seattle area and they come from east of the Cascade Mountains. They travel from Canada and they come from points farther south and east. People are drawn to the Washington Coast. We’re not surprised.

Some visitors want to walk to the tip of Cape Flattery, the most northwestern point in the lower 48. Others come to see the sea stacks off the beaches of La Push, or to hike from Ozette Lake to the coast. Some dream of running on the wide, sandy beaches of Kalaloch. Others dream of digging for clams on the beaches of Moclips.

Whatever your reasons for visiting the Olympic Coast, we hope you’ll take time to visit some of the Washington State Wineries located on the Olympic Peninsula. Sample some of the wines made here, and when you find one you like, bring it with you. Share it while camping or bring it back home and, as you sip it, remember the magnificent Olympic Coast.

The Winter Wonderland of Hurricane Ridge

Hurricane Ridge is truly a winter wonderland. You can cross country ski, downhill ski, snowboard, telemark, snowshoe and sled there. Novice winter sports enthusiasts will feel comfortable here, and experts can find a challenge. On clear days, the sun is warm and the views seem endless.

Beautiful Hurricane Ridge, in the Olympic National Park.

Rangers offer guided snowshoe walks out of Hurricane Ridge on Fridays, Saturdays, Sundays, and holiday Mondays at 2 p.m. Expect to be out for 90 minutes, and to donate $5 for the snowshoes and the talk. This is a great way to familiarize yourself with the area, and with safety issues. Once you feel comfortable walking on snow, the winter world of Hurricane Ridge will open to you.

Nearby trails cover some 20 miles of the Olympic National Park. They run along ridges, parallel creeks, and head into valleys. The Switchback Trail is 1.6 miles long and goes from 4,400 feet to 5,900 feet. The Hurricane Ridge to Switchback Trail is 2.8 miles long and goes from 5,300 feet to 5,100 feet. The Lake Angeles – Klahane Ridge Trail spans 6.3 miles, going from 1,850 feet to 6,000 feet in elevation. The Heather Park Trail has the same elevations but is a touch shorter and steeper.

If you live in the Seattle area, the snow-capped Olympic Mountains smile down on you on clear days. Get to know them more intimately. Spend a few days on the Olympic Peninsula and visit Hurricane Ridge.

Sipping a glass of Washington State Wine from the Olympic Peninsula is the best way to conclude a day spent playing on Hurricane Ridge. Several wineries are located at the base of Hurricane Ridge, in Port Angeles. Stop by and try a glass or two.

Get Out and Admire the View

Early September is a fantastic time to visit Hurricane Ridge in the Olympic National Park. As of this writing, there is snow only at the highest elevations. Hiking trails are open and views are out of this world.

Good company, glorious views, and a bottle of Washington Wine from the Olympic Peninsula. Perfect.

Much of the summer was a bit of a disappointment, at least with respect to weather. Low clouds and a low snow line did not inspire hiking. These last weeks of warmth and sun have helped remedy that, and the coming weeks should bring more of the same.

Plan a trip to the Olympic Mountains. Hike if you like, or simply sit and enjoy the stunning views from the top of Hurricane Ridge. You’ll feel the mist clear from your mind. You’ll feel happy.

We suggest you never visit the Olympic Peninsula without stopping by one or more of our member Washington Wineries. Speak with the wine makers, taste some wine, and bring home a bottle of Washington Wine to enjoy as you remember your glorious time on the Olympic Peninsula.

Please visit Olympic National Park for up-to-date information about hikes and conditions.

Sol Duck Hot Springs and Washington Wine

Wouldn’t a soak in natural hot springs feel good right about now?

Sol Duc Hot Springs are located in the Olympic National Park, about an hour beyond Port Angeles, WA. It is a rustic paradise. Leave your cell phone at home and journey to a place where the main activities are soaking in mineral hot springs, hiking in the Olympic Mountains, and breathing in the fresh air.

Cabins are tucked among towering evergreens and along the Sol Duc River. There are non-kitchen cabins and cabins with kitchens; some sleep up to five people, some accommodate as many as ten. Come for a romantic getaway with one special person, or gather a group of friends for a weekend of fun.

If you are traveling from the Seattle area, you’ll pass through Port Angeles on your way to the Sol Duc Hot Springs. Take a few moments to stop at the Washington State Wineries there for wine tasting. You won’t want to travel into the heart of the Olympic National Park without a few bottles of delicious Washington State Wine.

The first winery you’ll pass is Olympic Cellars, which is just east of Port Angeles in a lovely old barn. Black Diamond Winery is three miles outside of the heart of Port Angeles, beautifully situated on 20-acres overlooking the Tumwater Creek. Camaraderie Cellars is a lush, intimate space just two miles west of Port Angeles. Harbinger Winery is in a wonderful converted ex-logging truck shop, right on 101 west of Port Angeles.

Stop by all four Port Angeles Washington Wineries; you’ll need a good deal of wine, for soaking in hot springs creates great thirst. On your way back home, you can stop by and pick up a few more bottles of your favorites.

Bring Washington State Wine to Sol Duc Hot Springs.

To make a lodging reservation, visit Sol Duc Hot Springs.

Winter Hurricane Ridge

A winter getaway on the Olympic Peninsula should include a trip to Hurricane Ridge in the Olympic National Park. Stunning views begin on the drive to the peak, where pull-outs look east to Mt. Baker and the Cascades. Admire intimate views of the Olympic peaks of Mt. Dana, Mt. Carrie, and Mt. Olympus from the Hurricane Ridge Visitor Center, and follow the Cirque Rim Trail on a clear day to gaze at Port Angeles, the Strait of Juan de Fuca, the San Juan Islands, and Victoria, BC.

In the winter, Hurricane Ridge Ski Area is a haven for skiers, snowboarders, sledders and snowshoers. The ski area at Hurricane Ridge is relatively small, but the powder is deep and it gives way to a limitless backcountry area. Novices will be comfortable on the groomed trails, but expert skiers and snowboarders will find it hard to keep away from nearby bowls, glades, and steeps.

Hurricane Ridge Ski Area

Relax after your day of fresh air and powder with a glass of Washington State Wine from an Olympic Peninsula Winery. Several Port Angeles Washington Wineries at the base of Hurricane Ridge offer wine tastings on the weekend: Camaraderie Cellars, Harbinger Winery, Black Diamond Winery, and Olympic Cellars. Learn about these locally crafted wines at the bar as the winemaker pours you a glass, and take your time selecting a bottle or two to take home or back to your lodging.

The best part of tackling a snowy mountain, after all, is how good you feel when you come down.

Visit Hurricane Ridge

Road leading up to Hurricane Ridge in the Olympic National Park

The road to Hurricane Ridge.

Beautiful August weather has returned, which means it’s a great time to drive to the top of Hurricane Ridge, in the Olympic National Park. The views are unparalleled, both from the peak and from several scenic overlooks along the way. Once at Hurricane Ridge, a paved loop leads to expansive views, while unpaved trails lead to the heart of the Olympic Mountains. You may hear a whistling marmot welcoming you to the wilderness.

Once you’ve returned to sea level on the Olympic Peninsula, visit Washington State Wineries in and around Port Angeles. Wines produced on the Olympic Peninsula come from grapes grown here and in eastern Washington State. Wine tastings are offered daily during the summer, and are a wonderful way to find the wines you really love.

Select a bottle or two to bring back home; and when you drink them, remember what it felt like to stand on top of the world.

Test Your Wine Knowledge!

The Wine Hub.com has a new 10-question quiz online that will help you to get the most out of your wine education. The URL follows — give it a shot! You will need to register first for a FREE membership. http://www.thewinehub.com/learn/quiz

Northwest Wine and Cheese Tour – Save the Date!

Mark your calendars for the Olympic Peninsula Wineries’ inaugural Northwest Wine and Cheese Tour! On April 18 and 19, each of the seven wineries will host a different northwest specialty creamery and pair handcrafted wines with a delectable selection of artisan cheeses. Participating cheese makers include Wild Harvest Farms located in Chimacum; Port Townsend’s own Mt. Townsend Creamery;Gotherberg Farms from Bow, WA; Fairaview Farm located in Sequim; from Montesano, Estrella Family Creamery; and Beechers Handmade Cheeses located in Seattle.

Tickets are $25.00 per person and include a special commemorative wine glass, complimentary wine tasting, and mouth-watering samples of northwest artisan cheeses. Purchase your tickets online at https://www.olympicpeninsulawineries.org/nwwinecheese.php (recommended) or at the door. The wineries will be open from 11 a.m. to 5 p.m. each day.

Red Wine & Chocolate 2009 – Save the Date!

Mark your calendars! The Olympic Peninsula Wineries will once again host the popular Red Wine & Chocolate Tour over two delicious weekends, February 7-8 and February 14,15,16, from 11 a.m. to 5 p.m.

Enjoy award-winning red wines and new wine releases paired with a variety of chocolate delights ranging from sweet to savory. Wine specials will be available throughout the event.

Tickets are available online now at https://www.olympicpeninsulawineries.org/redwinechocolate.php.

On Saturday, Feb. 7, Cedar Creek Restaurant in Sequim will host a four-course Winemaker Dinner featuring seven locally produced wines. The event begins at
6 p.m. For further information and reservations, call 360.683.3983.

A Generations-Old Italian Family Recipe

The Conca Family of Lost Mountain Winery has been making wine — and great Italian food — for generations.

Following is a classic dish that Winemaker Steve Conca’s Italian grandmother handed down to Steve’s father, Romeo Conca, and Romeo then handed down to Steve and his wife, Sue. The Conca family had a small restaurant in Bellano on the shores of Lake Como at the turn of the century, and Bracciola was served at the restaurant. The recipe was originally made with salt pork instead of bacon, but Steve and Sue prefer the smokey flavor of the bacon.

Bracciola (bra-shoal)

1 flank steak
6 slices good quality bacon
6 cloves garlic
1/4 cup chopped Italian Parsley
salt & pepper
Olive oil
1 qt red pasta sauce (homemade or jar)
Parmesan Cheese

Chop raw bacon with garlic and parsley until it forms a slightly chunky paste (food processor works well). Spread this mixture on the underside of the flank steak to within about 1/2 inch of edges. Roll-up snugly, jelly roll style, and tie with cotton or butcher’s twine. Dust with salt and pepper. Heat oil in dutch oven style heavy pan and brown flank steak for a few minutes on each side. Add the pasta sauce, bring to a boil, cover and simmer at low for about 1 and 1/2 hours. Check occasionally and stir to turn and be sure it does not stick or burn. Remove meat from the sauce, remove string and cut crosswise into about 1/2 inch rounds. Serve these pinwheels with the sauce over your favorite cooked pasta. Top with a sprinkling of grated Parmesan.

Serve with Lost Mountain Winery’s Cabernet Sauvignon.

Hearty Winter Dishes to Nourish the Body and Warm the Soul

Our second post in the winter food and wine pairing series features two recipes from Olympic Cellars. The first is a favorite of Winery Owner Kathy Charlton. The second was provided by Winemaker Benoit Murat, Olympic Cellars’ “resident foodie.”

We hope you’ll have the opportunity to enjoy these tried and true recipes and suggested wine pairings with family and friends this season. If so, please share your “culinary experience” with us! We welcome your comments.

Quick, Warm Your Soul, Minestrone Soup

Soup is my comfort food, particularly when enjoyed with a nice, warm, buttered whole grain roll and a glass of our Gold Medal 2005 Syrah or “Gracefully Aging Red,” our 2006 Zinfandel.

After a long day at the winery, I appreciate a tasty meal that’s fast and easy to prepare. I don’t go into “food stress” with this 15-year-old recipe I found while living in Dallas.
– Kathy Charlton, Owner, Olympic Cellars

2 cups diced zucchini
1/2 cup past shape of choice, uncooked
1/8 tsp pepper
2 cloves garlic, minced
2 (16-ounce) cans of chicken broth
1 (141/2 – ounce) can Italian-style stewed tomatoes, undrained and coarsely chopped
1 (16-ounce) can red kidney beans, drained
1 (10-ounce) package frozen peas and carrots (I just use frozen peas and fresh sliced carrots)
1/2 cup grated Parmesan Cheese

Combine first 8 ingredients in large saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese; ladle into bowls. For more interesting flavor, try adding some basil pesto to taste and stir in. Makes 9, one-cup servings.

Boeuf Bourguignon (Beef Burgundy)

This recipe, provided by Olympic Cellars’ Winemaker Benoit Murat, is ideal for cold weather and easy to prepare. Pair with Olympic Cellars’ Gold Medal 2005 Syrah.

Ingredients:
2-3 slices bacon, chopped
1 lb beef stew meat, cubed
1 onion
2 Carrots
Celery
Minced Garlic
Sliced Mushrooms
1 Tablespoon Flour
Thyme
Bay Leaf
Rosemary
1 Cube Beef Bouillon, prepared
Red wine

Chop onion, celery and carrots and set aside in a bowl.

Sear bacon in a large stew pot. Salt and pepper stew meat, and add half of meat to pot. Brown on all sides, and remove from pot. Add remaining half of beef to pot and brown, adding oil if necessary.

Next, combine all browned meat in the pot and add flour, stirring frequently. Remove meat, place in a bowl and set aside.

Place chopped vegetables in pot and stir-fry for a few minutes.

Return meat to pot, adding minced garlic, sliced mushrooms. Add beef broth and red wine, completely covering contents.

Wine can be good stuff so you can drink a part of it before, or cheap stuff for cooking. You will need about 2 bottles.

Add all herbs and simmer, uncovered, for 2 or 3 hours.

Serve as a soup or over pasta, rice or potatoes. You can add the potatoes 20 minutes before serving and allow them to cook in the stew.

Wineries Share Favorite Seasonal Recipes

The cold days of winter present the perfect opportunity to gather with family and friends over a hearty meal. In the next series of posts, the Olympic Peninsula Wineries will share with you some favorite recipes and wine pairings that are sure to delight all those who grace your table.

Our debut recipes come from Don and Vicki Corson of Camaraderie Cellars. One is an appetizer recipe perfect for holiday entertaining. The other is a main course recipe created by Don and Vicki’s son, Steve Corson. Steve is a Research Chef for Northwest Naturals in Bothell, WA. He creates a new recipe each quarter for the Camaraderie Cellars Wine Club. Bon Appetit!

Blue Cheese Cocktail Cookies

Yield: About 4 dozen cookies Pair with Camaraderie Cellars’ Cabernet Sauvignon

1 cup butter, at room temperature
¼ tsp. cayenne pepper
1 ½ cups crumbled blue cheese
2 cups all-purpose flour
2 cups crisp rice cereal, such as Rice Krispies
2 slices bacon, cooked and crumbled (optional)

1. Preheat oven to 350 degrees. With a mixer on medium speed, cream together cream cheese and butter until light and fluffy. Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended. The dough will be stiff.

2. Roll 1 tablespoon portions into balls and place slightly apart on baking sheets. Flatten each ball with a fork.

3. Bake until cookies are golden brown, 12 to 15 minutes.

From Sunset Magazine 2/06

BLACK FOREST PORK TENDERLOIN

Serves 6-8 Pair with Camaraderie Cellars Merlot

2 tablespoons olive oil
Two 1 pound pork tenderloin, trimmed of fat and silver skin
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 cups dry red wine, preferably good-quality Merlot
1 cup cherry preserves
1 tablespoon water (optional)
2 ½ teaspoons cornstarch (optional)

Heat a large heavy-bottomed skillet over medium-high heat and add the oil. Lightly sprinkle the pork on all sides with the salt and pepper. When the oil is hot, add the pork and cook, turning with tongs, until browned on all sides, a total of 4 to 5 minutes.

Reduce the heat and continue cooking the meat, turning occasionally, until still slightly pink at the center when cut with a paring knife, 25 to 30 minutes. Transfer the meat to a large plate and tent with aluminum foil to keep warm.

Add the wine and preserves to the pan, scraping up the brown bits in the bottom of the pan with a wooden spoon or heatproof rubber spatula. Bring to a simmer and cook until the liquid reduces slightly, 7 to 10 minutes. For a thicker sauce, mix the water and cornstarch and add to the pan, then stir well and simmer for 1 minute, or until thick and shiny.

To serve, slice the tenderloin and spoon the cherry-wine sauce over the meat.