William Pollard Jr | aka: Wild 4 Washington Wine

Versatile Rieslings, perfect for drinking and pairing. I've become excited about Washington Riesling wine all over again. Riesling wine is truly one of the most versatile white wines out there. Specifically, the dry and semi-sweet styles of Riesling have an almost unlimited potential for drinking and food pairing enjoyment. And are so, my speed. Today it is one of the fastest growing white varieties in the industry. Case in point, not only are the Pacific Rim Rieslings fresh and delicious, but they have complexity, variation of style and a vibrant character which makes them eminently drinkable and friendly food wines. And one of the biggest secrets about Columbia Valley Rieslings, is that they can be aged for years and will continue to develop wonderful aromatic and flavor characteristics. Young, or aged, Pacific Rim Wines Columbia Valley Riesling is to be sought out. Eminently drinkable wines and wonderful with food. Pacific Rim Wines  is well known for making Wash...

Sauternes and Sweet Bordeaux Tasting It is always a pleasure and privilege to experience wine from regions I have not, yet, visited. One such experience has resonated with me for most of this year. In January, a bottle of 2001 Sauternes was sent home with me, it was 2/3 full. I drank every drop of that golden, sweet, delicious Sauternes. Afterwards, I could not shake from my thoughts how delicious, unctuous and intense an experience was that wine. The sweet, golden liquid, that oh so complex and stunning Sauternes changed something in me. It was a seminal experience. I wanted more. "“Noble Rot” is associated with a process that happens to grapes creating a distinctive, concentrated, exotic, honey flavored wine with a crisp, acidic finish. Through the magic of nature, this royal rot is what we have to thank for Bordeaux’s signature sweet white wines, most often referred to as Sauternes."  -  Bordeaux Magazine, August 2016 For the remainder of this year, I have been ...

Break out the Steak and Chateau Smith, it’s sunny in the Columbia Valley! It’s finally grilling season in SE Washington, sunshine and no wind. After experiencing the coldest April on record, I'm ready for the sun. Now that the Columbia Valley is warming up, we have the perfect weather for outdoor activities, including: wine tasting and grilling. Speaking of grilling, I fired up the grill to cook some nice rib-eyes. After a month without eating red meat, I was eager to break my meat fast. But which wine to pair with my grilled steak? My choice, a classic Walla Walla, Washington, made in the USA, 2008 Chateau Smith Cabernet Sauvignon. That's right, a Chateau Smith! I choose the Chateau Smith because I wanted a food friendly, affordable, easy to enjoy wine. This wine came up aces. I’ve met winemaker Charles Smith a couple of times ( Seattle magazine 2010 winemaker of the year ), at last year’s Wine Blogger Conference in W...

More About the Wine Bloggers Conference Pamela Nieto with the Sherry Council of America This type of conference always has surprising discoveries. One of the first “surprises” for me was the Sherry/Jerez, being poured from Spain. Pamela Nieto, representing the Sherry Council of America , was pouring half a dozen Sherries Friday afternoon. She even had a chilled white Jerez. My mother-in-law and I used to sit together after dinner and enjoy drinking Sherry downstairs, while everyone was sleeping upstairs. It’s been ten years since my mother-in-law passed, so that’s how long it’s been since I last enjoyed Sherry. Ah, I found the Solera 1847 Oloroso Dulce , to be my speed, coffee colored, nutty nose, smooth, honeyed, pleasantly sweet finish and unexpectedly good. Sherry is back on my menu, and I enjoyed some last night. Thank you. I’ll be sampling more Sherry in future and posting my thoughts here. Sunday wrapped-up with a fabulous wine and food pairing lunch. Anyone who has attem...