Issue link: https://digital.copcomm.com/i/46939
GUEST EDITOR KATE WEBBER of Webber Restaurant Group, Groton, MA Washington State is beginning to make some noise with their incredible wines. Look for these exceptional examples of what the state can do, show- ing that they really do have the perfect climate for wine. Pacific Rim 2008 Biodynamic Riesling, Wallula Vineyard, Columbia Valley ($32) The effort that goes into making biody- namic wine really pays off in this incredibly balanced off-dry Riesling that's Demeter-certified. Bright green apple, white peach, and faint honey gives the wine some weight while still being balanced by a crisp acidity. The wine goes on for a long time, so make sure your food does as well: try sweet curries and nutty cheeses. Corvidae 2008 Syrah "Lenore," Columbia Valley ($14) This crowd-pleasing jammy Syrah shows all the black fruit, pepper and spice you want in a Syrah while still providing a smooth, round texture that fills the mouth. The complexity on this wine is shocking for the price. We love it with our shepherd's pie, burger or short ribs for an excellent fall meal. L'Ecole No. 41 2008 Merlot, Seven Hills Vineyard, Walla Walla Valley ($37) This Merlot is a powerhouse that shoes how strong the grape can get. Cherry, plum, chocolate and spice flavors are backed up with firm, thick tannins. This is a full-bodied Merlot that needs a steak—preferably a large one, because the finish goes on and on. Betz Family Winery 2009 Syrah "La Serenne," Yakima Valley ($55) A beautiful balance between the Rhône Valley and Washington, this wine gives the structure, dark earth and smoke of the best Hermitage along with the full ripeness and intensity of Washington's best vines. The wine rings with flavors of blackberry, black cherry, and bramble fruit and is a great example of what could be called Washington terroir. Enjoy this wine with steak au poivre, grilled lamb or a thick pork porterhouse. november 201 1 / the tasting panel / 43 C M Y CM MY CY CMY K