31 Aug Charles Smith Wines
Sips of the Week
Secco Italian Bubbles Bianco 2011, Veneto, Italy, $12.99
Winemaker’s Notes: 77% Chardonnay, 15% Pinot Bianco, 8% Raboso Piave, Fresh and elegant. Layers and layers of flavors. Elderberry, anise, Italian summer melon, beeswax and seashells live within so many tiny bubbles. Totally delicious! Secco Italian Bubbles goes with everything from caviar to oysters to your favorite Chinese take-out.
Charles Smith “Kung Fu Girl” Riesling 2011, Columbia Valley, Washington, $13.99
Winemaker’s Notes: 100% Riesling, Super Kung Fu Girl! More depth and complexity than ever. Apricot, kumquat, nectarine and lime leaves. A great mid-palate intensity with a long, long minerally finish. This is one for the books….THE BOOK OF KUNG FU! Pair with delicious spicy curries or Chinese-style BBQ.
Charles Smith “Boom Boom!” Syrah 2010, Columbia Valley, Washington, $18.99
Winemaker’s Notes: 96% Syrah, 2.5% Grenache, 1.5% Malbec, Dark and persistent with layers of red and black fruit, baking spice and earth. THIS WINE IS THE BOMB! Pairs with rich meaty stews or slow-roasted pork tenderloin.
Charles Smith, Owner/Winemaker for K Vintners, joined us for an irreverent talk about his wines and how to have more fun with the fruit of the vine! After nine years of managing various rock bands and concert tours throughout Europe, Charles Smith began his passion for wine while wining and dining on the road. In 1999, he moved to the Pacific Northwest and stumbled upon Walla Walla, Washington during a road trip and decided to start his own winery, K Vintners, in 2001. In 2006, he began his second brand, Charles Smith Wines, which centers around the intent to create wines to be enjoyed now, but with typicity of variety and true to the place of origin. A self-taught winemaker, Charles is a true pioneer in the wine world; Charles was named “Winemaker of the Year” by Food & Wine Magazine in 2009 and Seattle Magazine in 2010.
Chef Patrice Olivon of L’Academie de Cuisine joined us to talk about how to take your passion for cooking to the next level. Chef Patrice served as the Executive Chef at the French Embassy in Washington, DC since 1992. Chef Patrice studied cooking at the culinary college in Marseilles. He relocated to Washington, DC in 1979 where he achieved success at such notable establishments as the Maison Blanche restaurant and The Morrison House Hotel in Old Town Alexandria. In 1993 Patrice joined the ranks of the country’s best chefs who are called upon by the White House to provide exceptional cuisine for the First Family’s guests. Chef Patrice taught cooking while at the French Embassy and he brings his passions and admiration for the culinary arts to the students in L’Academie de Cuisine’s professional programs.
We’ll be back next week we’ll be back to explore the recipe for a delicious life!