“Woodward Canyon ‘Cycles’ Through a New Winemaker”
By Christina Kelly
Avalon Editor/Writer

“The First of Six New Wine Appellations On the Table for Oregon”
“Washington Requests Three New Viticultural Areas”
By Christina Kelly
Avalon Editor/Writer

New Feature
Pixel
the Wine Dog Recommends:

L'Ecole No. 41
Syrah 01
$37.99/34.19

Pixel says:
"Oh yeahhhhh......Smells heavenly!!"

Every year, this Syrah wins masses of awards and sells out before we know it. We managed to find a few more cases of this exquisite wine.

The 99 vintage received 93 points in the Wine Spectator and this review: "A majestic red, impressively layering its blackberry, plum, pepper and exotic spice aromas and flavors on a silky texture, beautifully balanced to let the flavors echo harmoniously. Drink now through 2010. 218 cases made." We think the 01 was a super vintage and this wine is at least as good as the wonderful 99.

About Pixel the wine dog:
" Born without sight, Pixel the wine dog nevertheless has an incredible nose for wine. His olfactory senses smell the best of aromas and sniff out great values and bargains.

While his owner, wine writer Christina Kelly, may have a nose for news, Pixel has the schnozzola for scent. We introduce his picks of the week.

Besides, his owner wants him to earn his own kibbles."

From the Kitchen Sink:

What's on the sink this week?

Walla Walla sweet onions and organic beef from a local farmer who is thinking about selling his meat through our website. Had to try it, lucky me, and yumm, is it good.

We grilled out for the 4th and had the old standby, burgers and steak, and grilled Walla Walla sweet onions with a big blob of mayo on them for flavor. I put out my faviorite wines for the occasion:

-- L'Ecole No. 41 Syrah 01- what a splurge, but in the heat, this wines is so unctously rich and yet has the tannic backbone to hold up to a spice blackened burger or a rare steak. Maybe it's because the wine is from Walla Walla, but it dances on the tongue with the grilled Walla Walla onions. The best of the bunch.

-- Forgeron Cabernet Sauvignn 01- A big bruiser of a wine, you could argue that this wine needs cellaring, but for hearty summer grilled steak dishes, this wine is a dream right now. The hints of smoky vanilla and coco in the intense fruit flavors melted in the mouth. Somehow the heat of the day mellowed and expanded the flavors in the glass.... huge aromatics.

-- Woodward Canyon Dolcetto 02- Rick Small says to have this wine with summer barbeques and he is so right. A light. fruity red with lively flavors, very quaffable and just the thing with a cheese burger made with Bandon Extra Sharp Garlic Cheddar. Yow!

-- Columbia Crest "Walter Clore: Reserve Red 00- THE Bordeaux style blend for grilling, this special blend was created to honor one of Washington's greatest wine pioneers. Made from very old vine grapes, the mocha scented black cherry flavors, and the white pepper and spice in the flavors are drinking perfectly right now. Just amazing with steak.

I also served a chilled crab salad (recipe here) and have to say, the Eroica Riesling was just the thing. We also had the Brooks Riesling, one of my guests having been to the Herb Farm Restaurant, where they are serving it this month by the glass. It was wonderfully crisp and refreshing on the hot day, and paired so well with the mango in the crab salad.

After the meal, we drove up an old logging trail to the top of Green Peak Mountain and watched the fireworkls in Eugene, Junction City, Corvallis, Salem, and a hint of Portland's just on the horizon. Took my last bottle of Soter Rose Brut and toasted the good ol' USA.

Hope you had a relaxing and delicious 4th!

Jean