- VineLines Dispatch: Harvest surrounding Lake Chelan
- Northwest restaurateurs purchase Basel Cellars in Walla Walla
- Hayden Homes CEO buys interest in Pepper Bridge, Amavi wineries
- Walla Walla Community College to receive $15 million gift from MacKenzie Scott
- Brian Carter Cellars adds Latin influence with marketing hire
- VineLines Dispatch: A Gorgeous look at harvest
- Goose Ridge hires Peter Devison as winemaking consultant
- Tri-City winemaker Palencia partners on Culture Shock mobile catering
- Armstrong Family Winery turns Discovery Vineyard Syrah into best wine at Great Northwest Invitational
- VineLines Dispatch: Harvest of Walla Walla Valley
Suave Sauvignon Blanc a Washington favorite
Lost amid the clamor for Chardonnay and Riesling is one of Washington’s most delicious and food-friendly white wines: Sauvignon Blanc.
The grape often associated with Bordeaux, Loire and New Zealand has been a steady favorite in Washington state for many years. In fact, it is the No. 4 white wine grape in the state, after Chardonnay, Riesling and Pinot Gris.
And there are many reasons to love Sauvignon Blanc, not the least of which is its ability to pair beautifully with the fresh ingredients that define Pacific Northwest cuisine. Ingredients such as scallops, crab, clams, oysters, halibut and trout, as well as direct-from-the-farm vegetables are perfect with the bright, crisp, fresh aromas and flavors of Washington Sauvignon Blanc.
In Washington, 2013 was a superb vintage for Sauvignon Blanc, and we have put together a collection of a dozen examples we’ve tasted recently.