“Never the twain shall meet.” This line from Rudyard Kipling’s poem, “The Ballad of East and West,” comes to mind when considering the life of a winemaker and wine grape grower.

Those two jobs require an entirely different skillset, and excelling at one profession does not guarantee you can succeed at the other. In fact, it is actually quite rare. Thankfully for wine enthusiasts of our region, Tad and Sarah Fewel, and their Zillah winery, Cultura — are the exception…Read More

Austrian wines might be dominated by Niederösterreich’s vineyards of Grüner Veltliner, but for a small country, there’s a lot more to discover.

Whether you’re looking to learn more about Vienna, Wachau or beyond, here’s the guide to better acquaint you with the regions of Austria…Read More

There is no Michelin-starred restaurant or sommelier dressed in stiff white garb when you arrive at Istenič winery in Bizeljsko, Slovenia. The modest building near the Croatian border is surrounded by hillocks with terraced vineyards, and looks nothing like the ritzy wineries you might see in Australia’s Yarra Valley or the Cape Winelands in South Africa…Read More

 

Reds aren’t just for winter and pairing with hearty beef stews. Terry Kirby finds red wines that can be drunk in warmer weather, and even with fish !

I hope you are all duly grateful. Refraining from writing about wines for barbecues, picnics and all things pertaining to outdoor eating and drinking last week led to record Bank Holiday temperatures, hotter than Rio, not an inch to spare on the beach,… Read More

Tucked away in an area of Washington that’s better known for concerts at the Gorge than for wine sits Ancient Lakes of the Columbia Valley, one of Washington’s newest, and most exciting, American Viticultural Areas (AVAs). Unlike the Walla Walla Valley, Red Mountain and Horse Heaven Hills AVAs—which are focused predominantly on red wines—Ancient Lakes is a cool-climate pocket of the Columbia Valley, perfectly suited for the bright, thirst-quenching whites that are ideal for drinking during Seattle’s warm months. Read More

Those of you who take advantage of restaurant meal offers may be taken aback that the final bill ends up being twice the amount you bargained for. The reason, of course, is wine and service.

Wine, in particular, is contentious. On the face of it, the mark-ups appear huge for what seems essentially just opening and pouring a bottle, but they reflect the costs involved: investment in stock, storage space, glasses and staff training all adds up. Read More