Below is a summary of posts from January 2011.
Summary of posts for 2010
Best of Washington Wine Report 2010
Washington Wine Round-up December 22nd to 31st
Washington State Liquor Control Board clamps down on ‘corkage free zone’
More on the end of Yakima's 'corkage free zone'
The Corked Counter
Washington Wine Round-up January 1st to 7th
Cases of Courage: Pursuing a Second Career in Wine
January Virtual Tasting - Waterbrook Melange Noir 2008
Washington tops 40,000 acres planted
Washington Wine Round-up January 8th to 14th
Reduce, reuse…refill wine bottles?
Updated: Washington Wines in the Spotlight At White House
Washington Wine Round-up January 15th to 21st
Five Wines Under $15 - January
160,000 tons in 2010, 700 wineries…and Riesling once again rules!
Tonight! January Virtual Tasting 2008 Waterbrook Melange Noir
Tonight! January Virtual Tasting 2008 Waterbrook Melange Noir
January's Virtual Tasting is tonight! The wine is the 2008 Waterbrook Melange Noir. This wine retails for $15 and is widely available.What you need to do to participate is:
1. Buy this month’s wine from a local retailer or from the winery
2. Post your comments/tweets on the wine between 7 and 8pm Pacific. For those on Twitter, follow me @wawinereport. I will be using the hashtag #wbrook during the event.
Hope you will join us!
160,000 tons in 2010, 700 wineries…and Riesling once again rules!
REMINDER: This month's Virtual Tasting takes place this Thursday from 7-8pm. Read more about it here.
Washington State’s total grape production reached 160,000 tons in 2010, marking a record high production level. White Riesling took back the number one spot in the state, which Chardonnay held briefly in 2009. The state also bonded its 700th winery.
The 2010 production numbers in Washington were a 3% increase, despite a somewhat challenging growing season. The numbers were released Friday in the USDA’s Annual Grape Report (Note: opens .pdf).
33,500 tons of Riesling were produced in 2010 – 21% of Washington’s total production. Cabernet Sauvignon was the second most produced grape at 31,900 tons, Chardonnay third at 28,600 tons, and Merlot fourth at 28,300 tons. These four grapes accounted for 76% of Washington’s total production.
Overall, white grape production was down 6% - most likely due to the significant rot issues that occurred in 2010 due to the cool, wet growing season (see 2010 weekly harvest reports here). Conversely, red grape production was up 13% with Cabernet Sauvignon leading the way. Table 1 shows the complete production numbers for 2010.
Malbec remained the most expensive grape per ton at $1,540. Cabernet Sauvignon averaged $1,297 dollars per ton and Merlot $1,160.
In other news, the Washington Wine Commission announced yesterday that the Liquor Control Board licensed the state’s 700th winery last year. This is up from 360 wineries five years ago. Washington bonded its 600th winery in February of 2009.
Picture from Pacific Rim's Riesling Rules website - check it out!
Washington State’s total grape production reached 160,000 tons in 2010, marking a record high production level. White Riesling took back the number one spot in the state, which Chardonnay held briefly in 2009. The state also bonded its 700th winery.The 2010 production numbers in Washington were a 3% increase, despite a somewhat challenging growing season. The numbers were released Friday in the USDA’s Annual Grape Report (Note: opens .pdf).
33,500 tons of Riesling were produced in 2010 – 21% of Washington’s total production. Cabernet Sauvignon was the second most produced grape at 31,900 tons, Chardonnay third at 28,600 tons, and Merlot fourth at 28,300 tons. These four grapes accounted for 76% of Washington’s total production.
Overall, white grape production was down 6% - most likely due to the significant rot issues that occurred in 2010 due to the cool, wet growing season (see 2010 weekly harvest reports here). Conversely, red grape production was up 13% with Cabernet Sauvignon leading the way. Table 1 shows the complete production numbers for 2010.
Malbec remained the most expensive grape per ton at $1,540. Cabernet Sauvignon averaged $1,297 dollars per ton and Merlot $1,160.
In other news, the Washington Wine Commission announced yesterday that the Liquor Control Board licensed the state’s 700th winery last year. This is up from 360 wineries five years ago. Washington bonded its 600th winery in February of 2009.
| White Variety | Quantity Utilized in Tons | % of 2009 Total | |
| 2009 | 2010 | ||
| Chardonnay | 33,400 | 28,600 | 86 |
| White Riesling | 32,100 | 33,500 | 104 |
| Pinot Gris | 6,300 | 6,100 | 97 |
| Sauvignon Blanc | 4,300 | 4,800 | 112 |
| Gewurztraminer | 4,000 | 3,100 | 78 |
| Viognier | 1,300 | 1,500 | 115 |
| Semillon | 1,200 | 800 | 67 |
| Chenin Blanc | 1,100 | 700 | 64 |
| Other White | 1,300 | 1,000 | 77 |
| Total White | 85,000 | 80,100 | 94 |
| Cabernet Sauvignon | 27,600 | 31,900 | 116 |
| Merlot | 24,800 | 28,300 | 114 |
| Syrah | 10,000 | 10,900 | 109 |
| Cabernet Franc | 2,600 | 2,500 | 96 |
| Malbec | 1,000 | 1,100 | 110 |
| Sangiovese | 900 | 800 | 89 |
| Pinot Noir | 800 | 900 | 113 |
| Other | 3,300 | 3,500 | 106 |
| Total Red | 71,000 | 79,900 | 113 |
| State Total | 156,000 | 160,000 | 103 |
Picture from Pacific Rim's Riesling Rules website - check it out!
Five Wines Under $15 - January
REMINDER: This month's Virtual Tasting takes place this Thursday from 7-8pm. Read more about it here.
In tough times, we continue the search for good, inexpensive wines.
Pacific Rim is Washington’s Riesling specialist. The winery boasts a dazzling lineup of wines, from sparkling to dry to dessert. The Columbia Valley Riesling is off dry in style with 2.3% Residual Sugar beautifully balanced by acidity. The winery’s website states, “As wine lovers crave alternatives to heavy and oaky white wines, Riesling is experiencing a true revival (like a phoenix rising from the ashes — the inspiration for our label artwork).” Pacific Rim was recently purchased by the Mariani family.
The Brand Cabernet Sauvignon comes from Acme Wine Company. Fruit for this wine comes mostly from Pepper Bridge Vineyard – a rare occurrence for a wine at this price point.
The ‘Eve’ Chardonnay comes from Charles Smith’s ‘modernist project’ - Charles Smith Wines. This is a crisp, clean, varietal Chardonnay made in a leaner style than is frequently seen in Washington. Smith writes, “Sinfully tempting...fresh, crisp, the perfume of sweet apple blossoms lures you into The Garden of Eden. Silky, soft, mouth filling deliciousness...take the first sip!”
Columbia Crest is one of the ‘string of pearls’ in Ste. Michelle Wine Estates’ holdings. The H3 series stands for Horse Heaven Hills – the viticultural area where Columbia Crest is located.
Portteus is one of Washington State’s older wineries, founded in 1981. The winery’s website says, “In 1981 Washington State had 13 wineries. Only 2 or 3 of those were in the Yakima Valley. In 2009 there are over 600. Our advice to approximately the last 500 of them is to find something else to spend their money on. Of course this is what they told us in 1980. Who listens?”
Pacific Rim Riesling Columbia Valley 2009 $11
Rating: * (Excellent) Light diesel aromas along with lemon zest, honey, and mineral notes on an appealing aroma profile. Off dry in style, the palate has a full mouthfeel loaded with tangerine flavors. Beautifully balanced by a citric acidity. Alcohol 11.5% Residual Sugar 2.3%.
Brand Cabernet Sauvignon Columbia Valley 2008 $15
Rating: +/* (Good/Excellent) Earth, bright cherries, and red vines with oak notes in the background on a wine that introduces itself as having a higher pedigree than its price point would indicate. The palate is round and expansive with a good deal of structure and a slightly sour finish. An impressive bottle that delivers above its price point. 80% Cabernet Sauvignon, 20% Merlot.
Charles Smith ‘Eve’ Chardonnay Columbia Valley 2008 $12
Rating: + (Good) A very pleasing aroma profile with yellow apple, hay, and spice. The palate is crisp, clean, and acidic. Finishes slightly sharp on an otherwise very enjoyable wine. 100% Chardonnay. Sundance, Frenchman Hills, Upland, and Evergreen vineyards. Fermented in stainless steel. Aged in French oak for 10 months. 13.5% alcohol.
Columbia Crest H3 Cabernet Sauvignon Horse Heaven Hills 2008 $15
Rating: ./+ (Decent/Good) Lightly aromatic with oak notes at the fore along with dust, and herbal notes. The palate is dry with tacky tannins and paints around the edges. 89% Cabernet Sauvignon, 8% Merlot, 3% Cabernet Franc. Aged 14-18 months in French and American oak (40% new). 14.5% alcohol. Tasted twice with consistent notes.
Portteus Bistro Red Red Wine Rattlesnake Hills 2008 $10
Rating: . (Decent) The aroma profile is smoky, green, and herbal with accents of red fruit. Dry and fairly even on the palate. Comes up a bit short on the finish. 54% Merlot, 45% Cabernet Franc. 13.8% alcohol.
In tough times, we continue the search for good, inexpensive wines.
Pacific Rim is Washington’s Riesling specialist. The winery boasts a dazzling lineup of wines, from sparkling to dry to dessert. The Columbia Valley Riesling is off dry in style with 2.3% Residual Sugar beautifully balanced by acidity. The winery’s website states, “As wine lovers crave alternatives to heavy and oaky white wines, Riesling is experiencing a true revival (like a phoenix rising from the ashes — the inspiration for our label artwork).” Pacific Rim was recently purchased by the Mariani family.
The Brand Cabernet Sauvignon comes from Acme Wine Company. Fruit for this wine comes mostly from Pepper Bridge Vineyard – a rare occurrence for a wine at this price point.
The ‘Eve’ Chardonnay comes from Charles Smith’s ‘modernist project’ - Charles Smith Wines. This is a crisp, clean, varietal Chardonnay made in a leaner style than is frequently seen in Washington. Smith writes, “Sinfully tempting...fresh, crisp, the perfume of sweet apple blossoms lures you into The Garden of Eden. Silky, soft, mouth filling deliciousness...take the first sip!”
Columbia Crest is one of the ‘string of pearls’ in Ste. Michelle Wine Estates’ holdings. The H3 series stands for Horse Heaven Hills – the viticultural area where Columbia Crest is located.
Portteus is one of Washington State’s older wineries, founded in 1981. The winery’s website says, “In 1981 Washington State had 13 wineries. Only 2 or 3 of those were in the Yakima Valley. In 2009 there are over 600. Our advice to approximately the last 500 of them is to find something else to spend their money on. Of course this is what they told us in 1980. Who listens?”
Pacific Rim Riesling Columbia Valley 2009 $11
Rating: * (Excellent) Light diesel aromas along with lemon zest, honey, and mineral notes on an appealing aroma profile. Off dry in style, the palate has a full mouthfeel loaded with tangerine flavors. Beautifully balanced by a citric acidity. Alcohol 11.5% Residual Sugar 2.3%.
Brand Cabernet Sauvignon Columbia Valley 2008 $15
Rating: +/* (Good/Excellent) Earth, bright cherries, and red vines with oak notes in the background on a wine that introduces itself as having a higher pedigree than its price point would indicate. The palate is round and expansive with a good deal of structure and a slightly sour finish. An impressive bottle that delivers above its price point. 80% Cabernet Sauvignon, 20% Merlot.
Charles Smith ‘Eve’ Chardonnay Columbia Valley 2008 $12
Rating: + (Good) A very pleasing aroma profile with yellow apple, hay, and spice. The palate is crisp, clean, and acidic. Finishes slightly sharp on an otherwise very enjoyable wine. 100% Chardonnay. Sundance, Frenchman Hills, Upland, and Evergreen vineyards. Fermented in stainless steel. Aged in French oak for 10 months. 13.5% alcohol.
Columbia Crest H3 Cabernet Sauvignon Horse Heaven Hills 2008 $15
Rating: ./+ (Decent/Good) Lightly aromatic with oak notes at the fore along with dust, and herbal notes. The palate is dry with tacky tannins and paints around the edges. 89% Cabernet Sauvignon, 8% Merlot, 3% Cabernet Franc. Aged 14-18 months in French and American oak (40% new). 14.5% alcohol. Tasted twice with consistent notes.
Portteus Bistro Red Red Wine Rattlesnake Hills 2008 $10
Rating: . (Decent) The aroma profile is smoky, green, and herbal with accents of red fruit. Dry and fairly even on the palate. Comes up a bit short on the finish. 54% Merlot, 45% Cabernet Franc. 13.8% alcohol.
Washington Wine Round-up January 15th to 21st
REMINDER: This month's Virtual Tasting takes place this Thursday from 7-8pm. Read more about it here.
A round-up of stories on Washington wine from January 15th to 21st. See previous round-ups here.
From around the country…
The San Angelo Standard Times writes about Washington wine.
Wine Spectator writes about nine red values from Washington (Note: May require subscription).
The San Francisco Chronicle writes about Obama stepping up his wine game.
Wines & Vines writes about the reversal of the decision about the Yakima corkage free zone.
The Chicago Tribune writes about the State Dinner.
USA Today writes about wine in China with mention of Hong Kong’s first urban winery using grapes from Washington.
From the blogosphere…
Dr. Vino writes about the State Dinner.
Madwine writes about Owen Roe’s Abbot’s Table.
Jetset Extra writes about Woodinville.
Through the Walla Walla Grapevine writes aobut the Rasa Vineyards The Composer Riesling. Catie also writes about Wines of Substance and Walla Faces.
Wine & Dine Walla Walla writes about Plumb Cellars renovating its tasting room into a shared space.
Sips & The City asks ‘where’s the beef?’ at wine tastings.
Table Talk writes about what to eat and drink for the Super Bowl.
Puget Sound Blogs writes about Chardonnay.
Family Wineries of Washington State gives a legislative update.
Nectar Tasting Room & Wine Blog writes about people picking out wine for the first time.
Under the Grape Tree writes about Waterbrook.
Parallel Winos gives part I of a wine industry analysis.
Wine Peeps writes about Washington Syrah. They also write about Riesling from Chateau Ste. Michelle.
SageRental.com writes about Urban Enoteca.
Paul Gregutt writes about state by state differences in liquor laws.
Write for Wine writes about Efeste.
Vinography writes about Seven Hills Winery.
Wine Trail Traveler recommends wine regions to visit in 2011 with a callout to Woodinville and Walla Walla.
Sip of Spokane writes about sparkling wine.
Schiller Wine writes about the State Dinner.
Crosscut.com writes that heritage equals jobs, with a discussion about Walla Walla.
Wine & Dine Walla Walla writes about the State Dinner.
Wine Foot writes about Gifford Hirlinger.
Corks & Caftans writes about Chateau Ste. Michelle’s 2006 Canoe Ridge Estate Merlot.
Bellingham Alive writes about northwest boutique wineries.
From the locals…
The Yakima Herald writes about the potential return of the Corkage Free Zone.
Wenatchee World On-line writes about Washington wines served at the White House State Dinner.
The Seattle Times writes about Washington wine served at the State Dinner.
The Yakima Herald writes that it’s time to put a cork in senseless wine rules.
The News Tribune writes about support for beer and wine tasting at farmer’s markets.
Senate Democrats Blog writes about the discussion to allow beer and wine tasting at farmer’s markets.
Central District News writes about People’s Wine Market.
Herald.net writes that wine tastings are going well at grocery stores.
Writing for the Seattle Times, Paul Gregutt writes about searching for a cheaper Argintinean Malbec with mention of the grapes rise in Washington.
Leftovers (posts missed from previous weeks)…
Esquin writes about Mark Ryan Winery.
That's all folks!
A round-up of stories on Washington wine from January 15th to 21st. See previous round-ups here.
From around the country…
The San Angelo Standard Times writes about Washington wine.
Wine Spectator writes about nine red values from Washington (Note: May require subscription).
The San Francisco Chronicle writes about Obama stepping up his wine game.
Wines & Vines writes about the reversal of the decision about the Yakima corkage free zone.
The Chicago Tribune writes about the State Dinner.
USA Today writes about wine in China with mention of Hong Kong’s first urban winery using grapes from Washington.
From the blogosphere…
Dr. Vino writes about the State Dinner.
Madwine writes about Owen Roe’s Abbot’s Table.
Jetset Extra writes about Woodinville.
Through the Walla Walla Grapevine writes aobut the Rasa Vineyards The Composer Riesling. Catie also writes about Wines of Substance and Walla Faces.
Wine & Dine Walla Walla writes about Plumb Cellars renovating its tasting room into a shared space.
Sips & The City asks ‘where’s the beef?’ at wine tastings.
Table Talk writes about what to eat and drink for the Super Bowl.
Puget Sound Blogs writes about Chardonnay.
Family Wineries of Washington State gives a legislative update.
Nectar Tasting Room & Wine Blog writes about people picking out wine for the first time.
Under the Grape Tree writes about Waterbrook.
Parallel Winos gives part I of a wine industry analysis.
Wine Peeps writes about Washington Syrah. They also write about Riesling from Chateau Ste. Michelle.
SageRental.com writes about Urban Enoteca.
Paul Gregutt writes about state by state differences in liquor laws.
Write for Wine writes about Efeste.
Vinography writes about Seven Hills Winery.
Wine Trail Traveler recommends wine regions to visit in 2011 with a callout to Woodinville and Walla Walla.
Sip of Spokane writes about sparkling wine.
Schiller Wine writes about the State Dinner.
Crosscut.com writes that heritage equals jobs, with a discussion about Walla Walla.
Wine & Dine Walla Walla writes about the State Dinner.
Wine Foot writes about Gifford Hirlinger.
Corks & Caftans writes about Chateau Ste. Michelle’s 2006 Canoe Ridge Estate Merlot.
Bellingham Alive writes about northwest boutique wineries.
From the locals…
The Yakima Herald writes about the potential return of the Corkage Free Zone.
Wenatchee World On-line writes about Washington wines served at the White House State Dinner.
The Seattle Times writes about Washington wine served at the State Dinner.
The Yakima Herald writes that it’s time to put a cork in senseless wine rules.
The News Tribune writes about support for beer and wine tasting at farmer’s markets.
Senate Democrats Blog writes about the discussion to allow beer and wine tasting at farmer’s markets.
Central District News writes about People’s Wine Market.
Herald.net writes that wine tastings are going well at grocery stores.
Writing for the Seattle Times, Paul Gregutt writes about searching for a cheaper Argintinean Malbec with mention of the grapes rise in Washington.
Leftovers (posts missed from previous weeks)…
Esquin writes about Mark Ryan Winery.
That's all folks!
Updated: Washington Wines in the Spotlight At White House State Dinner
While Washington wines have gained increased prominence of late, Wednesday marked another step forward with two of the state’s top wines served at a White House State Dinner.The dinner with China's President Hu Jintao, which was described as a “quintessentially American” meal, included the 2005 Quilceda Creek Columbia Valley Cabernet Sauvignon and 2008 Long Shadows Botrytis Riesling. A Russian River Chardonnay from California was served as well.
For White House events, only wines made in the United States are served, a policy that has been in place since the Carter administration. The dinner was served at the State Dining Room, Blue Room, and Red Room of the White House.
The Quilceda Creek Cabernet Sauvignon was served with dry-aged rib eye along with buttermilk crisp onions, double stuffed potatoes, and creamed spinach. The Long Shadows Botrytis Riesling was served for dessert along with apple pie and vanilla ice cream.
A representative from Quilceda Creek said Daniel Shanks at the White House Usher's Office approached the winery several weeks ago about the possibility of procuring wine for the event.
Shanks, who previously worked for 18 years as manager at étoile Restaurant at Domaine Chandon Winery in Napa Valley, has worked in the Ushers’ Office since 1995 and is responsible for selecting wines for White House events. "I have great respect for what is happening in Washington State," Shanks says. In selecting the Quilceda Creek Cabernet Sauvignon, Shanks, who has traveled to Washington wine country, said, "When I saw the rib eye, I really wanted to complement it with the best wine I could put out there.”
Four cases of Quilceda Creek’s 100-point 2005 Cabernet were ultimately purchased. While Shanks had inquired about procuring either the current or upcoming release from the winery, Quilceda Creek made wine from the heralded 2005 vintage available, with the White House paying the wholesale cost of the wine plus shipping. Though this a standard arrangement for wines purchased for White House events, it was a generous offer from the winery for a highly-rated library vintage.
"It is an incredible honor to have our wine poured at such a prestigious event," winemaker Paul Golitzin said.
Long Shadows representative Dane Narbaitz says the winery’s distributors in the D.C. area contacted them several weeks ago expressing an interest in the 2008 Botrytis Riesling. The wine, made by resident winemaker Gilles Nicault along with famed German winemaker Armin Diel, had recently received high scores from Wine Enthusiast (94 points in the 12/31 issue) and The Wine Advocate (93 points).
After sending samples to the distributor, the winery subsequently sold three cases to the White House. Shanks, who had visited the Long Shadows' facility in Walla Walla several years, ago says, "I really like what Long Shadows has done. With their team of international winemakers, what better showcase for melding different cultures?” Long Shadows' Nicault says of having the wine poured at the event, "We were thrilled!"
Shanks says the wines made an impression on those in attendance. "The response from the people who sat at the dinner was very positive. People were very excited about the wines." Shanks, who has selected wines from approximately eighteen different states for various events says, "We really do care a lot about what we serve and how it’s perceived.”
A number of Washington State officials attended Wednesday night’s dinner, including Governor Christine Gregoire.
“We’re thrilled that the White House chose to honor this special occasion with two very special Washington wines,” said Governor Gregoire. “I’m not shy about asking our great wines to be served at White House occasions and given our state’s strong economic and cultural ties with China, these were fitting wines to serve. Quilceda Creek Cabernet is one of the highest rated wines in the world and Poet’s Leap Riesling constantly ranks among the top wines. I’ll continue to advocate for our great wines to be served at these important and historic occasions.”
This post was updated 1/22/2011.
Reduce, reuse…refill wine bottles?
The Great Recession has left many in the wine business looking for new ways to provide high quality wine at more affordable prices. One approach, which I wrote about recently, is keg wine. Another, which has recently started in Seattle, is the use of refillable wine bottles.Paul Beveridge of Seattle’s Wilridge Winery started offering reusable bottles several months ago. Beveridge says that the inspiration was both to be as green as possible and to provide high quality wine at “recession buster” pricing.
The reusable bottles reduce environmental impact by eliminating cork (the bottles have reusable stoppers), capsules, paper labels, and the waste associated with recycling glass. “It takes five percent of the energy to clean and refill a bottle as it does to recycle a bottle,” Beveridge explains. Additionally, unlike boxed wine, it comes in a package consumers are already familiar with and that is fully reusable.
The wine, which Beveridge provides under a label called ‘Maison,’ comes in a 1.5 liter bottle. Nitrogen gas can be used to preserve the wine for extended periods. Beveridge currently offers a red blend, which is mostly Cabernet, a white blend, which is mostly Chardonnay, and a rotating varietal. The winery takes an initial deposit upon purchase. When the bottle is returned, the deposit is credited toward the purchase of the subsequent bottle.
In addition to eliminating the waste associated with glass bottles, the wines are kept in plastic crates, eliminating the cardboard boxes associated with bottled wine. Beveridge collects the crates of used bottles from businesses that sell the wine, brings them back to the winery, cleans them, and refills them.
‘Maison’ reusable wine bottles are currently offered at the Fremont Wine Warehouse (Beveridge credits proprietor Michael Cawdry with inspiring the idea), The Tasting Room in Pike Place Market, Bottlehouse in Madrona, and Leschi Market. Beveridge also provides the wine in a keg format to several area restaurants.
The response from consumers so far has been positive. “Consumers love them,” Beveridge says. “They bring the bottles back with pride and eco-consciousness. They also love the price: twenty dollars plus deposit for a 1.5 liter bottle of quality Washington wine.”
Fremont Wine Warehouse’s Michael Cawdry agrees that the reusable bottles have been a hit. “The ‘first adopters’ have been back two or three times in the forty-five days since I started the program and seem to like it,” Cawdry says. Like Beveridge, Cawdry takes a deposit on first purchase. If at any time the consumer decides not to continue with the program, he simply returns the deposit.
While refillable beer growlers have been used for quite some time, the concept has been more difficult to apply to wine due to federal statues. Beveridge explains, “Federal law prohibits filling a wine bottle anywhere other than at a bonded winery, but there is no similar regulation for beer.”
The idea was unique enough in Washington that Beveridge faced some hurdles getting it started. It took two years to determine that the program was compliant with existing laws and to get the reusable bottles approved.
In addition to reducing the environmental impact associated with glass bottles, reusable wine bottles also substantially reduce the cost associated with producing wine. This allows the wine to be offered at a lower price. Beveridge says “With the reusable ‘Maison’ bottles, we can pass the packaging savings onto our customers and help the environment at the same time.”
Washington Wine Round-up January 8th to 14th
A round-up of stories on Washington wine from January 8th to 14th. See previous round-ups here.
From around the country…
The Okalahoma Gazette writes about Washington wine.
From the blogosphere…
Nectar Tasting Room & Wine Bar writes about the opening of the Nectar Tasting Room and the power of Social Media.
Through the Walla Walla Grapevine writes about Holiday Barrel Tasting.
Paul Gregutt writes about the San Francisco Chronicle Wine Competition and Barnard Griffin. He also writes about refreshing a tired palate.
Printed Goods and Gifts writes about Walla Walla.
Wild 4 Washington Wine writes about celebrating the New Year.
Palate Press writes about counoise with callouts to Wines of Substance, Cana’s Feast, and McCrea.
Just a Few of Emily’s Favorite Things gives ABCs of Washington wine.
Dowd’s Wine Notebook writes about Washington considering wine tastings at farmer’s markets.
Enobytes writes about the Helix Sangiovese.
Sip of Spokane writes about nominees for the restaurant awards. They also write about Robert Karl Cellars, the Robert Karl Claret, and Barili Cellars.
Woodinville Wine Update writes about upcoming wine events. Shona also writes about Sparkman Cellars new tasting room.
Wine & Dine Walla Walla writes that the new K Vintners tasting room is under construction.
Washington Wine writes about dry riesling.
Wine Peeps writes about the Barnard Griffin Cabernet-Merlot. They also write about a challenging wine pairing.
The Oregon Wine Blog writes about …pursued by bear.
From the locals…
The Seattle Times writes about wine tastings at farmer’s markets.
Washington Tasting Room Magazine writes about Yakima Valley.
Wenatchee World writes about Icicle Ridge hoping to facilitate travel by electric car.
East Oregonian writes about Umatilla County agricultural sales. They also give their best of 2010.
Pacific Northwest Inlander writes about the opening of the Nectar Tasting Room.
The Tri-City Herald writes about agriculture cutbacks. They also write about the change in owners at Trio Vintners.
The News Tribune writes about Tri-cities tourism growing.
That's all folks!
From around the country…
The Okalahoma Gazette writes about Washington wine.
From the blogosphere…
Nectar Tasting Room & Wine Bar writes about the opening of the Nectar Tasting Room and the power of Social Media.
Through the Walla Walla Grapevine writes about Holiday Barrel Tasting.
Paul Gregutt writes about the San Francisco Chronicle Wine Competition and Barnard Griffin. He also writes about refreshing a tired palate.
Printed Goods and Gifts writes about Walla Walla.
Wild 4 Washington Wine writes about celebrating the New Year.
Palate Press writes about counoise with callouts to Wines of Substance, Cana’s Feast, and McCrea.
Just a Few of Emily’s Favorite Things gives ABCs of Washington wine.
Dowd’s Wine Notebook writes about Washington considering wine tastings at farmer’s markets.
Enobytes writes about the Helix Sangiovese.
Sip of Spokane writes about nominees for the restaurant awards. They also write about Robert Karl Cellars, the Robert Karl Claret, and Barili Cellars.
Woodinville Wine Update writes about upcoming wine events. Shona also writes about Sparkman Cellars new tasting room.
Wine & Dine Walla Walla writes that the new K Vintners tasting room is under construction.
Washington Wine writes about dry riesling.
Wine Peeps writes about the Barnard Griffin Cabernet-Merlot. They also write about a challenging wine pairing.
The Oregon Wine Blog writes about …pursued by bear.
From the locals…
The Seattle Times writes about wine tastings at farmer’s markets.
Washington Tasting Room Magazine writes about Yakima Valley.
Wenatchee World writes about Icicle Ridge hoping to facilitate travel by electric car.
East Oregonian writes about Umatilla County agricultural sales. They also give their best of 2010.
Pacific Northwest Inlander writes about the opening of the Nectar Tasting Room.
The Tri-City Herald writes about agriculture cutbacks. They also write about the change in owners at Trio Vintners.
The News Tribune writes about Tri-cities tourism growing.
That's all folks!
Washington tops 40,000 acres planted
Washington’s vineyard plantings exceeded 40,000 acres in 2010 according to the United States Department of Agriculture. Plantings totaled 40,575.9 acres, up from 36,500 acres in 2009.
The majority of the increase came from plantings in the Yakima Valley (1,832.5 additional acres) and the Horse Heaven Hills (1,524 additional acres). However, the diminutive Red Mountain saw the largest percentage increase – a whopping 40% - growing from 852.4 acres to 1,199.8.
Washington is the second largest wine growing state in the nation behind California. The state is, however, a distant second. For perspective, Napa Valley is home to over 45,000 acres of grapes and California boasts more than ten times that number.
USDA numbers for 2010 are shown below. Note that these numbers do not include the sections of the Walla Walla Valley, Columbia Gorge, and Columbia Valley AVAs that stretch into Oregon.
The majority of the increase came from plantings in the Yakima Valley (1,832.5 additional acres) and the Horse Heaven Hills (1,524 additional acres). However, the diminutive Red Mountain saw the largest percentage increase – a whopping 40% - growing from 852.4 acres to 1,199.8.
Washington is the second largest wine growing state in the nation behind California. The state is, however, a distant second. For perspective, Napa Valley is home to over 45,000 acres of grapes and California boasts more than ten times that number.
USDA numbers for 2010 are shown below. Note that these numbers do not include the sections of the Walla Walla Valley, Columbia Gorge, and Columbia Valley AVAs that stretch into Oregon.
| AVA | 2010 Acreage |
| Columbia Valley | 40,050 |
| Yakima Valley | 16,042.2 |
| Horseheaven Hills | 10,129.5 |
| Wahluke Slope | 5,652 |
| Rattlesnake Hills | 1,566.6 |
| Red Mountain | 1,199.8 |
| Walla Walla Valley | 1,148 |
| Snipes Mountain | 759 |
| Columbia Gorge | 277.3 |
| Lake Chelan | 226.7 |
| Puget Sound | 69.1 |
| Washington State Total | 40,575.90 |
January Virtual Tasting - Waterbrook Melange Noir 2008
January's Virtual Tasting will be the 2008 Waterbrook Melange Noir. Thanks to reader Jim Scolastico for the suggestion. This wine retails for $15 and is widely available. The tasting will take place on Thursday January 27th from 7-8pm Pacific Time.What you need to do to participate is:
1. Buy this month’s wine from a local retailer or from the winery
2. Post your comments/tweets on the wine between 7 and 8pm. For those on Twitter, follow me @wawinereport. I will be using the hashtag #wbrook during the event.
Hope you will join us!
Cases of Courage: Pursuing a Second Career in Wine
The following post is written by Carrie Simon. Simon is the founder of Washington Wine 9, a custom trip planning service to travelers for Washington State's wine country.
In 1998, Steve Brooks came across an article in the New York Times that described the potential of Washington wine production to be “as large as the state itself.”
At the time, Brooks was nearing 40 and was determined to transition out of his nearly 20-year career at CNN in Atlanta. The news business had become physically draining, mentally depressing, and a detriment to Brooks’ family life. Brooks recalled that his grandparents, Italian immigrants, made wine in their basement and they routinely enjoyed it with meals; the newspaper article was all he needed to embark on a new journey as a winemaker. “This is the one shot I’m going to have,” he recalled thinking to himself. “I’d never forgive myself for not taking it.”
Brooks’ story is hardly unique. Once the territory of multi-generational farming families, the wine industry in Washington now holds among its ranks an ex-professional football player, Hollywood actor, potato-chip maker, hedge fund manager, musicians and others who have turned to the craft to find fulfillment and gratification.
I’m drawn to these stories of courage, perseverance and deep-seated desires to find new purpose because I, too, belong to this collective migration. I left Wall Street to start Washington Wine 9. The need to change our lives nags us all at one time or another.
When Brooks told his wife, Lori, that he wanted to move their family to Walla Walla, she promptly reached for an atlas and, upon locating the remote town, declared, “There’s no way in hell.” It ultimately took five years, but the Brooks family created Trust Cellars, named for the leap of faith it took to turn a gut feeling into a reality. While trust has guided Brooks’ endeavor and he wouldn’t change a thing, he is quick to caution anyone considering such a drastic shift: “Don’t quit your day job.”
Corey Braunel and Chad Johnson, both employed by a pharmaceutical giant, were lucky their day jobs had enough freedom built in to allow them to explore winemaking without first quitting. After years of professional dissatisfaction, Johnson’s wife, Janet, gave him an ultimatum: “Stop trying to put lipstick on a pig! Chase your dream!” Shortly thereafter, the Johnsons moved to Walla Walla. Braunel, his wife, Cindy (who is Janet’s sister), and their newborn soon followed.
Braunel and Johnson seemed to have it made: flexible jobs that allowed them to relocate to a growing wine community; paychecks to support their families as they began to explore their shared passion; supportive wives; and they were crushing wine less than a few months after arriving in town.
But Janet was not taking to small-town living and making friends was challenging. The Braunels learned that they were expecting twins and, in less than a year after their arrival in Washington, had three children under the age of 2. Both men were working around the clock – in sales by day, often having to travel for business, and making wine by night. Difficult days, to say the least, but Johnson and Braunel have no regrets. They eventually did quit their day jobs to commit to their winery, Dusted Valley, full time. Cindy joined the team, too. Their shared perseverance has made their success all the sweeter.
And then there’s Jamie Brown. Of all the career changers I’ve met in my travels through Washington wine country, I am most struck by Brown’s commitment to finding a fulfilling career. For 20 years, he struggled to become a musician – music his first passion. Eventually, approaching 40, he had a “come-to-Jesus” talk with himself, and was able to find the courage to leave music to discover another passion – at the time, unknown.
Brown returned to Walla Walla, his hometown, and discovered in his first week a natural affinity for wine that he’d never had with music. It was an “a-ha moment,” one that came as a great surprise. He also already had a clear vision for his end product, which only strengthened his resolve to pursue winemaking.
Brown went on to work every odd job in the industry he could find, collecting paychecks from no fewer than 15 wineries in his first year. He went on to apprentice with Eric Dunham, of Dunham Cellars, and in 2000 made his first couple barrels of wine. Brown established Waters Winery in 2005 and has become a widely respected winemaker. He attributes his success to the most important lesson he learned in the music business: “Never hesitate in your expression.”
While most of the stories I hear involve significant blood, sweat and tears, the exception lies in Billo Naravane – his path to winemaking seems to have been charmed.
Naravane had spent more than 10 years in high tech and was “completely burned out.” He went about his transition methodically, as one might expect from one with a Masters degree in electrical engineering. He completed the prestigious viticulture program at University of California Davis (earning a second Masters degree), wrote a detailed business plan with his business partner (who is also his brother), found investors, and went to visit Washington wine country.
From there, Naravane’s story becomes almost too good to be true. During an introductory meeting, he impressed the owners of DuBrul Vineyard so much that, despite the years’ long wait list for their coveted grapes, Naravane was promised an allotment. Then he happened to meet the area’s leading agent for vineyard property who called just one week later with a tip about a highly desirable piece of land in the valley. Seizing the good fortune that came his way, Naravane threw his plans aside: he bought the property, just before he and his brother did their first crush with the DuBrul grapes – Rasa Vineyards launched a full year ahead of schedule.
Said Naravane: “I didn’t want to be on my deathbed regretting not following my dreams.”
See Washington Wine 9's January Winetinerary including these wineries and others here.
In 1998, Steve Brooks came across an article in the New York Times that described the potential of Washington wine production to be “as large as the state itself.”At the time, Brooks was nearing 40 and was determined to transition out of his nearly 20-year career at CNN in Atlanta. The news business had become physically draining, mentally depressing, and a detriment to Brooks’ family life. Brooks recalled that his grandparents, Italian immigrants, made wine in their basement and they routinely enjoyed it with meals; the newspaper article was all he needed to embark on a new journey as a winemaker. “This is the one shot I’m going to have,” he recalled thinking to himself. “I’d never forgive myself for not taking it.”
Brooks’ story is hardly unique. Once the territory of multi-generational farming families, the wine industry in Washington now holds among its ranks an ex-professional football player, Hollywood actor, potato-chip maker, hedge fund manager, musicians and others who have turned to the craft to find fulfillment and gratification.
I’m drawn to these stories of courage, perseverance and deep-seated desires to find new purpose because I, too, belong to this collective migration. I left Wall Street to start Washington Wine 9. The need to change our lives nags us all at one time or another.
When Brooks told his wife, Lori, that he wanted to move their family to Walla Walla, she promptly reached for an atlas and, upon locating the remote town, declared, “There’s no way in hell.” It ultimately took five years, but the Brooks family created Trust Cellars, named for the leap of faith it took to turn a gut feeling into a reality. While trust has guided Brooks’ endeavor and he wouldn’t change a thing, he is quick to caution anyone considering such a drastic shift: “Don’t quit your day job.”
Corey Braunel and Chad Johnson, both employed by a pharmaceutical giant, were lucky their day jobs had enough freedom built in to allow them to explore winemaking without first quitting. After years of professional dissatisfaction, Johnson’s wife, Janet, gave him an ultimatum: “Stop trying to put lipstick on a pig! Chase your dream!” Shortly thereafter, the Johnsons moved to Walla Walla. Braunel, his wife, Cindy (who is Janet’s sister), and their newborn soon followed.
Braunel and Johnson seemed to have it made: flexible jobs that allowed them to relocate to a growing wine community; paychecks to support their families as they began to explore their shared passion; supportive wives; and they were crushing wine less than a few months after arriving in town.
But Janet was not taking to small-town living and making friends was challenging. The Braunels learned that they were expecting twins and, in less than a year after their arrival in Washington, had three children under the age of 2. Both men were working around the clock – in sales by day, often having to travel for business, and making wine by night. Difficult days, to say the least, but Johnson and Braunel have no regrets. They eventually did quit their day jobs to commit to their winery, Dusted Valley, full time. Cindy joined the team, too. Their shared perseverance has made their success all the sweeter.
And then there’s Jamie Brown. Of all the career changers I’ve met in my travels through Washington wine country, I am most struck by Brown’s commitment to finding a fulfilling career. For 20 years, he struggled to become a musician – music his first passion. Eventually, approaching 40, he had a “come-to-Jesus” talk with himself, and was able to find the courage to leave music to discover another passion – at the time, unknown.
Brown returned to Walla Walla, his hometown, and discovered in his first week a natural affinity for wine that he’d never had with music. It was an “a-ha moment,” one that came as a great surprise. He also already had a clear vision for his end product, which only strengthened his resolve to pursue winemaking.
Brown went on to work every odd job in the industry he could find, collecting paychecks from no fewer than 15 wineries in his first year. He went on to apprentice with Eric Dunham, of Dunham Cellars, and in 2000 made his first couple barrels of wine. Brown established Waters Winery in 2005 and has become a widely respected winemaker. He attributes his success to the most important lesson he learned in the music business: “Never hesitate in your expression.”
While most of the stories I hear involve significant blood, sweat and tears, the exception lies in Billo Naravane – his path to winemaking seems to have been charmed.
Naravane had spent more than 10 years in high tech and was “completely burned out.” He went about his transition methodically, as one might expect from one with a Masters degree in electrical engineering. He completed the prestigious viticulture program at University of California Davis (earning a second Masters degree), wrote a detailed business plan with his business partner (who is also his brother), found investors, and went to visit Washington wine country.
From there, Naravane’s story becomes almost too good to be true. During an introductory meeting, he impressed the owners of DuBrul Vineyard so much that, despite the years’ long wait list for their coveted grapes, Naravane was promised an allotment. Then he happened to meet the area’s leading agent for vineyard property who called just one week later with a tip about a highly desirable piece of land in the valley. Seizing the good fortune that came his way, Naravane threw his plans aside: he bought the property, just before he and his brother did their first crush with the DuBrul grapes – Rasa Vineyards launched a full year ahead of schedule.
Said Naravane: “I didn’t want to be on my deathbed regretting not following my dreams.”
See Washington Wine 9's January Winetinerary including these wineries and others here.
Washington Wine Round-up January 1st to 7th
A round-up of stories on Washington wine from January 1st to 7th. See previous round-ups here.
From around the country…
The big story this week was the sale of Pacific Rim. Wine Business.com writes about it as does Wine Spectator, Business Wire, Wine Enthusiast, the Tri-City Herald, and Newsday.
The Associated Press writes about Constellation Brand’s jump in profits.
From the blogosphere…
Through the Walla Walla Grapevine writes about the change in ownership at Trio Vintners. Catie also gives an (excellent) 2010 Walla Walla wine rewind.
Esquin checks out the Cayuse Vineyards Bionic Frog.
Yakima Valley Tourism writes about the end of the corkage free zone in Yakima.
Wine Chicks Guide writes about the 2007 Walter Clore Private Reserve.
Paul Gregutt writes about the Efeste 2009 Lola Chardonnay. He also writes about Tulpen, and authenticity and typicity.
The Vino File looks at the 2004 Walter Clore Private Reserve.
Sip of Spokane writes about Barrister Winery.
Nectar Tasting Room & Wine Blog writes abou the tasting room opening. Josh also writes about ‘The Final Sip’ at the tasting room, iPad menus, and gives some monthly honors.
The Oregon Wine Blog gives a best of 2010 with a callout to Waters 2007 Forgotten Hills Syrah.
Fermentation talks about possible wine-shipping legislation in Olympia this year.
Woodinville Wine Update writes about upcoming events.
Swirl Girls makes a resolution to keep trying more Washington wine.
The Winer’s Blog reviews the 2009 Seven Hills Riesling.
Wine & Dine Walla Walla writes about the change in ownership at Trio Vintners.
Wine Peeps writes about top posts of 2010. They also write about Pepper Bridge Vineyard.
OregonLive.com writes about the Helix Sangiovese.
Kenton Wines tries a 1999 L’Ecole Cabernet.
365 Things to Do in Walla Walla, Washington writes about Walla Walla Wine Works.
Write for Wine writes about 133 wineries to follow on Twitter. Margot also writes about Washington Wines & Wineries: The Essential Guide and Barrage Cellars.
From the locals…
Puget Sound Business Journal writes about the sale of Pacific Rim.
The Tri-City Herald writes about Hamilton Cellars opening a tasting room in Richland.
The Bellingham Herald writes about high hopes for the 2010 grape crop. They also write about Governor Gregoire’s wine bet with the Governor of Delaware.
The Seattle Times writes about beer and wine tastings being proposed at Farmer’s markets.
KNDO writes that tourism is up in the Tri-Cities.
The Seattle Weekly writes about wine in a box.
The Eugene Register-Guard writes about herbicide drift.
Writing for the Seattle Times, Paul Gregutt gives a toast to top 100 wineries.
Leftovers (posts missed from previous weeks)…
Bottle Variation writes about the 2007 Abeja Reserve Cabernet.
That's all folks!
From around the country…
The big story this week was the sale of Pacific Rim. Wine Business.com writes about it as does Wine Spectator, Business Wire, Wine Enthusiast, the Tri-City Herald, and Newsday.
The Associated Press writes about Constellation Brand’s jump in profits.
From the blogosphere…
Through the Walla Walla Grapevine writes about the change in ownership at Trio Vintners. Catie also gives an (excellent) 2010 Walla Walla wine rewind.
Esquin checks out the Cayuse Vineyards Bionic Frog.
Yakima Valley Tourism writes about the end of the corkage free zone in Yakima.
Wine Chicks Guide writes about the 2007 Walter Clore Private Reserve.
Paul Gregutt writes about the Efeste 2009 Lola Chardonnay. He also writes about Tulpen, and authenticity and typicity.
The Vino File looks at the 2004 Walter Clore Private Reserve.
Sip of Spokane writes about Barrister Winery.
Nectar Tasting Room & Wine Blog writes abou the tasting room opening. Josh also writes about ‘The Final Sip’ at the tasting room, iPad menus, and gives some monthly honors.
The Oregon Wine Blog gives a best of 2010 with a callout to Waters 2007 Forgotten Hills Syrah.
Fermentation talks about possible wine-shipping legislation in Olympia this year.
Woodinville Wine Update writes about upcoming events.
Swirl Girls makes a resolution to keep trying more Washington wine.
The Winer’s Blog reviews the 2009 Seven Hills Riesling.
Wine & Dine Walla Walla writes about the change in ownership at Trio Vintners.
Wine Peeps writes about top posts of 2010. They also write about Pepper Bridge Vineyard.
OregonLive.com writes about the Helix Sangiovese.
Kenton Wines tries a 1999 L’Ecole Cabernet.
365 Things to Do in Walla Walla, Washington writes about Walla Walla Wine Works.
Write for Wine writes about 133 wineries to follow on Twitter. Margot also writes about Washington Wines & Wineries: The Essential Guide and Barrage Cellars.
From the locals…
Puget Sound Business Journal writes about the sale of Pacific Rim.
The Tri-City Herald writes about Hamilton Cellars opening a tasting room in Richland.
The Bellingham Herald writes about high hopes for the 2010 grape crop. They also write about Governor Gregoire’s wine bet with the Governor of Delaware.
The Seattle Times writes about beer and wine tastings being proposed at Farmer’s markets.
KNDO writes that tourism is up in the Tri-Cities.
The Seattle Weekly writes about wine in a box.
The Eugene Register-Guard writes about herbicide drift.
Writing for the Seattle Times, Paul Gregutt gives a toast to top 100 wineries.
Leftovers (posts missed from previous weeks)…
Bottle Variation writes about the 2007 Abeja Reserve Cabernet.
That's all folks!
The Corked Counter
Last year I wrote a series of posts about corked wines - wines that have been tainted by 2,4,6-trichloroanisole (TCA). In the first, I wrote about how I came to believe in screwcaps and other alternative closures. In the second I wrote about the experience of six Washington wineries using alternative closures. In the third, I gave my closing argument.Four days into the New Year, I arrived at my first corked wine. In this case it was a holiday gift. I thought coming across a corked bottle so early in the year provided a good opportunity to count up the number of corked bottles I come across in 2011. So this year I'll be keeping a personal 'Corked Counter' along the side of the blog. I encourage you to keep count of your corked bottles as well. Also feel free to add comments to this post during the year as you have wines that are corked. I'm always particularly interested to hear the occasion the wine was opened for.
Let the counting begin!
More on the end of Yakima's 'corkage free zone'
Yesterday I wrote about the Washington State Liquor Control Board (LCB) ending the ‘corkage free zone’ in Yakima. This popular program allowed consumers to buy wine from local wineries and drink the wine at local restaurants – provided the wine was bought the same day - without paying a corkage fee. Below is additional information from both the LCB and Washington Wine Institute (WWI) regarding the matter.
While initial indications were that Yakima’s ‘corkage free zone’ might have come to the LCB’s attention due to interest by other parties in creating a similar program elsewhere, Communications Director Brian Smith, says that the LCB was following up on the issue due to a complaint from within the industry.
In terms of the specific issue with the ‘corkage free zone,’ Smith states:
“The legal issue with the agreement between local wineries and local restaurants is that they were singling out specific wineries in the state of Washington rather than allowing any Washington winery.
In Yakima, the wineries are giving customers a “corkage fee pass” to take to any restaurant the winery recommends and the customer was not charged a corkage fee. This gives those restaurants an advantage over any restaurant that hasn’t entered into the agreement. It also gives the participating wineries an advantage over any winery that hasn’t entered into the agreement.
The state alcohol laws that govern business relationships between manufacturers (wineries), distributors and retailers (restaurants) state that manufacturers can’t provide items beyond “nominal value” (money’s worth). Manufacturers also can’t provide any items to customers free of charge. In this case, waiving a restaurant corkage fee is providing something of significant value to a customer.
If a restaurant is not part of the agreement, they don’t get the recommendation from the winery. And, the winery that isn’t part of the agreement will have a corkage fee charged on their wine at the restaurant.”
Jean Leonard, Director of Government Affairs, for the Washington Wine Institute disagrees with the LCB’s assessment, saying:
“WWI disagrees with the LCB's interpretation that the Yakima program is a violation of "tied house" laws and we have challenged the analysis included in their enforcement letter. We are hoping to resolve this issue with the Liquor Board by clarifying that certain promotional activities are legal. We think that the restaurants' idea of voluntarily waiving a corkage fee for customers bringing in a bottle of wine is a great opportunity for restaurants and wineries."
The LCB’s Smith says, “As always, we’re willing to work with the Wine Institute to find a solution. The most likely solution is through the Legislature granting an exception to the law.”
Stay tuned.
While initial indications were that Yakima’s ‘corkage free zone’ might have come to the LCB’s attention due to interest by other parties in creating a similar program elsewhere, Communications Director Brian Smith, says that the LCB was following up on the issue due to a complaint from within the industry.
In terms of the specific issue with the ‘corkage free zone,’ Smith states:
“The legal issue with the agreement between local wineries and local restaurants is that they were singling out specific wineries in the state of Washington rather than allowing any Washington winery.
In Yakima, the wineries are giving customers a “corkage fee pass” to take to any restaurant the winery recommends and the customer was not charged a corkage fee. This gives those restaurants an advantage over any restaurant that hasn’t entered into the agreement. It also gives the participating wineries an advantage over any winery that hasn’t entered into the agreement.
The state alcohol laws that govern business relationships between manufacturers (wineries), distributors and retailers (restaurants) state that manufacturers can’t provide items beyond “nominal value” (money’s worth). Manufacturers also can’t provide any items to customers free of charge. In this case, waiving a restaurant corkage fee is providing something of significant value to a customer.
If a restaurant is not part of the agreement, they don’t get the recommendation from the winery. And, the winery that isn’t part of the agreement will have a corkage fee charged on their wine at the restaurant.”
Jean Leonard, Director of Government Affairs, for the Washington Wine Institute disagrees with the LCB’s assessment, saying:
“WWI disagrees with the LCB's interpretation that the Yakima program is a violation of "tied house" laws and we have challenged the analysis included in their enforcement letter. We are hoping to resolve this issue with the Liquor Board by clarifying that certain promotional activities are legal. We think that the restaurants' idea of voluntarily waiving a corkage fee for customers bringing in a bottle of wine is a great opportunity for restaurants and wineries."
The LCB’s Smith says, “As always, we’re willing to work with the Wine Institute to find a solution. The most likely solution is through the Legislature granting an exception to the law.”
Stay tuned.
Washington State Liquor Control Board clamps down on Yakima’s ‘corkage free zone’
Wineries and restaurants in the Yakima area have been informed by the Washington State Liquor Control Board (LCB) that they can no longer permit same day purchases at local wineries to be consumed ‘corkage free’ at local restaurants. The ‘corkage free zone,’ which had been in effect in Yakima for a little over a year, had been widely reported and had been embraced by businesses and consumers alike.The corkage free idea originally came about from restaurant owner Jar Arcand of Yakima’s Santiago’s. “One day a light came on. It’s a no brainer,” Arcand says. “I realized I’m not losing any money on the deal because I’m not buying any wine. The idea was to make it more fun for the consumers.”
Arcand started a pilot program, then, after seeing success, approached downtown Yakima restaurants and wineries about the idea. While there was initially some resistance, the ‘corkage free zone’ was ultimately embraced by numerous wineries, tasting rooms, and restaurants alike.
However, when other areas of the state looked to emulate Yakima’s success, the LCB took notice. In a letter dated November 30th, Captain Jennifer Dzubay of the LCB wrote, “As great as a marketing tool that this is, I regret to inform you that this is illegal and I must advise you to cease the program immediately.”
According to the letter, the LCB believes several laws are at issue. Specifically:
WAC 314-12-140(1) states that, “no industry member or retailer shall enter into any agreement which causes undue influence over another retailer or industry member.”
RCW 66.28.010 and WAC 314-12-140(2) “prohibits money or money’s worth between the Tiers. A winery cannot negotiate with retailers to waive a corkage fee. Retailers cannot waive corkage fee for particular wineries to entice their customers to purchase wine from a winery.”
While the LCB’s concern involves interaction between the tiers and “undue influence,” Katherine Goodson of Yakima’s Kana Winery says, “This is solely about the community. There was no money that was going back and forth between the restaurants and wineries. It was kind of a thank you for coming in to Yakima and for spending your dollars here.”
Arcand and others hope state legislators will take up the issue. According to the Yakima Valley Business Times, the Washington Wine Institute has shown an interest in the matter.
Arcand, who would like to see the corkage free idea adopted statewide, laments the decision saying, “In today’s economy, you cannot afford to be squashing a business like this.”