The Season for Pink

Pink wine?  What?

This May, Walla Faces is adding a new wine to its lineup: the 2013 rosé.  This wine was co-produced by winemakers Rick Johnson and Victor de la Luz.  It is the color of a beautiful Charlotte Armstrong rose— bright, pink and fresh—and it absolutely sparkles inside a wine glass.  With fragrant notes of cinnamon and strawberry, this beautiful beverage will give you a whole new appreciation for pink!

We are certainly embracing pink ourselves here at the winery! In honor of the rosé, we have replanted the gardens, which are now blooming bright with fresh new flowers and roses celebrating our new favorite color.

What makes wine pink?

You’ve heard of red wine and white wine. But how did we make a rosé such a bright color of grapefruit pink? No, we didn’t just blend red and white wines together, as I might have guessed a year ago! The answer has to do with where a wine’s color come from. I once assumed that green grapes made white wine and red grapes made red wine. But this is only partially true. You do need red or black grapes for red wine.  But as it turns out, you can use dark-colored grapes for white wines too!

Well, how does that work?

The color of a wine is actually determined during the winemaking process. After grapes have been harvested, they’re crushed to release their juice.  Left in the juice are the grape skins and seeds, called pomace. For white wines, the pomace is quickly removed from the juice, but for darker wines, the pomace is allowed to soak in the juice.

To make a rosé, as you might have guessed, you take the middle road. Rather than immediately removing the pomace, and rather than letting it soak in the juice until it turns deep red, you allow the pomace to soak for a short amount of time—usually a day or less. The result is a wine that isn’t as pale as a white or as dark as a red, but somewhere between the two.

Why else are we excited about rosé?

Rosé isn’t from a specific grape or region; it’s just a genre of wine, like red or white. The biggest producers by volume are France, Spain (where it’s “rosado”), Italy (“rosato”), and the United States. Most rosé wines are blends of multiple grapes. Some of the most common grape varieties used in dry/European-style rosé are Grenache, Sangiovese, Syrah, Mourvèdre, Carignan, Cinsault, and Pinot Noir. The grapes that make up our rosé blend are typical of the rosés of the Provence region in France, but we’ve selected entirely North American grapes for the wine.

A rosé can represent the best characteristics of both red and white wines. For instance, some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red. Our rosé, which is a blend of Couinoise, Mourvedre, and Syrah grapes, is at once spicy and velvety smooth, with both savory and fruity notes. We think it will make a scrumptious pairing with a spicy barbecue sauce, making it perfect for spring and summer parties.

We’re excited to add this striking new wine to our lineup. Once it’s released in May, visit one of our Walla Walla tasting rooms or check out our online store to give it a try!  You’ll be glad you did. Long live pink!

Want to learn more about the creation of our rosé? Read about the winemaking process here.

The 2013 Fall Teaser

It’s fall! The leaves have turned and are fluttering off the trees, and wineries around the Walla Walla Valley are preparing to open their doors and cellars for the big event this weekend: the 2013 Fall Release!

Here at Walla Faces, we’re busy preparing for our next release, in spring 2014. However, we couldn’t pass up the opportunity to celebrate, so this weekend, we’re inviting you to our 2013 Fall Teaser!

We’ll be hosting a cozy reception at our downtown tasting room and art gallery this Saturday, November 2nd, from 3 to 6 pm. For your typical $5 tasting fee (free for our wine club members, of course), you can taste a sample of our work-in-progress 2012 Estate Syrah and our soon-to-be-bottled 2012 Tempranillo.  Tempranillo is a diverse food-pairing wine with great flavors of cherry and plum followed by a little vanilla and clove.  This wine pairs beautifully with lasagna, pizza and other tomato-based sauces.

Come chat with our assistant winemaker, Victor De La Luz.  You’ll enjoy his charismatic personality and stories of this year’s harvest.

We’ll also have some tasty tidbits of  luscious chocolates filled with the 2009 Estate Syrah, “Bill,” and samples of various cheeses paired with our current wines.

A small plate of chocolates beside a glass of red wine

Wine and chocolate–a heavenly pairing for our Fall Teaser!

This weekend’s your only chance! Stop by the downtown tasting room, at 216 E Main St., and celebrate Fall Release with us!

Fall Teaser – Event Details

  • What: 2013 Fall Teaser
  • Where: Walla Faces Downtown Tasting Room and Art Gallery, 216 E Main St.
  • When: Saturday, November 2, 3-6pm
  • Cost: $5 per person
  • Details: Meet our assistant winemaker, Victor de la Luz, sample our upcoming Tempranillo, and try nibbles of Bright’s Syrah-filled chocolates and premium cheese.

Celebrate Walla Walla

The first Celebrate Walla Walla took place this past weekend. The 70 participating wineries came together to concretely demonstrate how special the Walla Walla Valley wine region is. On Saturday, Walla Faces hosted a winemaker dinner at our estate vineyard. The dinner featured the wines of four boutique wineries: CAVU Cellars, Corvus Cellars, Kontos Cellars, and, of course, Walla Faces! Each of these small wineries makes their wine at the Incubators at the airport. Our side-by-side wineries produce some of the most exclusive, innovative wines in Walla Walla.

The 77-degree Saturday was the perfect weather for sitting by the pool, admiring the flourishing Cabernet grapes, sipping wines, and dodging Angel, the winery dog, as she tried to acquire some snacks for herself.

The evening commenced with appetizers, including Copper River salmon flatbreads, topped with Dijon and local Monteillet fresh chevre. We also featured roasted red potatoes, which had been dug up that very morning from Chef Greg Schnorr‘s garden, and were complemented by a Parmesan souffle.  Mini BLTs made from jowl bacon also featured Chef Greg’s home-grown ingredients; Greg is known throughout Walla Walla for his hand-raised pork. Each of the four participating wineries cracked open a few crisp, chilled bottles to kick off the celebration! CAVU’s Barbera Rosé, Corvus’ Viognier, Kontos’ Gossamer White and Walla Faces’ Riesling all helped provide the ideal complement to the light appetizers and warm June day.

The second course included a Walla Walla Sweet Onion soup, with juicy braised oxtail at the bottom of the bowl. A toasted baguette covered in Gruyere was lovingly placed on top of each portion. This soup was paired with the Kontos Cellars 2009 Alatus Blend, a classic-tasting blend of Merlot, Cabernet Sauvignon, and Cabernet Franc that perfectly complemented the rich earthiness of the soup.

The third course was a duck confit ravioli, nested in an bolognese filled with more duck confit. A carrot and celery topping adorned the hand-made raviolis, which were created using duck eggs for the dough. Paired with the CAVU 2010 Barbera, a bold and spicy varietal that is an uncommon find in the Walla Walla Valley, the fatty duck flavors melted perfectly in my mouth.

The fourth course was a cherry stuffed pork chop straight from Chef Greg’s farm. “I named them after monsters this year,” Chef Greg quipped. “I believe that today we are eating ‘Kim Lard-Ashian’.” The bitter fresh arugula balanced the sweet, sage-stuffed cherries. The 2008 Walla Faces Fusion Red was the perfect pairing. This egg-white fined blend of Cab Sauv, Cab Franc, Merlot, and Syrah has dark cherry flavors that perfectly complemented the cherries in this dish.

The fifth course was lamb with a wild mushroom demi glace over a spoonful of whipped potatoes, which was paired with a 2009 Corvus Syrah/Petite Sirah blend. The allspice, plum and pepper flavors make this earthy, full-bodied wine great for lamb dishes.

Desserts included dark chocolate truffles, fresh Klicker strawberries over Hungarian shortbread, candied walnuts and a myriad of cheeses, served with the Walla Faces Ice Wine.

The dinner was an incredible success, with the beauty of the Walla Faces Estate Vineyard, the mouth-watering flavor of the food, and the locally-made perfection of the wines melding together to showcase the best of what Walla Walla has to offer. We were happy to celebrate this region with both Walla Faces regular customers and brand new faces. Thank you to everyone who helped this event happen or who attended. For those of you who we didn’t see, please feel free to come visit all four wineries out in the “winery district” at the Incubators by the Walla Walla airport.

Holiday Wine Pairings

Holiday Placements

Winter holidays are made better with the perfect bottle of wine! Here are our tips for the perfect Walla Faces wine and food pairings this December. Don’t forget that Walla Faces is offering free shipping on six or more bottles until the end of the year, so it’s the perfect time to take home some holiday wine!

Red Wine

What should I serve with prime rib?
The Walla Faces Syrah has a beautiful white pepper flavor and an earthy boldness that pairs nicely with prime rib. Wine club members should also consider pairing their this luxerixous cut of beef with the Walla Faces Reserve Cabernet Sauvignon, which has just the right balance of the tannins to be elegant without being too mellow.

What should I serve with a roast lamb?
The Walla Faces Fusion Red, a Cabernet-blend, is so smooth it won’t overpower a cut of lamb. The Fusion is also available in the 2006 vintage in a magnum size, which is perfect for holiday parties.

White Wine

What should I serve with ham?
The Walla Faces Riesling has enough fruity notes to truly enhance the flavor of your holiday ham, especially if it is glazed with succulent honey, which plays off the slight sweetness of the wine.

What should I serve with turkey or goose?
The Walla Faces Riesling is the perfect off-dry, allowing it to complement both white and dark meat, enhancing the complexity of your favorite holiday poultry.

What should I serve with latkes?
The Walla Faces Riesling has stone fruit flavors and a crisp minerality that cuts the grease of a fried latke.

What should I serve with dessert?
The Walla Faces Ice Wine brings a beautiful richness that pairs nicely with not-too-sweet desserts such as pumpkin pie, fruitcake or cheeses. And, of course, ice wine is the perfect dessert all on its own!

Happy Thanksgiving!

At Walla Faces, we love pairing wine with food. Thanksgiving is the perfect opportunity to find that pairings that let both the food and wine truly shine. Here is a glimpse at my Thanksgiving table and the way that I used Walla Faces wine!

We had a wonderful Thanksgiving and hope that you did as well. May all your holidays have wonderful food, good company, and excellent wine.

Happy Thanksgiving from all of us at Walla Faces.

How to Use Walla Faces Wines at Thanksgiving

Many of our customers are already starting to think about bringing Walla Faces wine to their Thanksgiving tables. Here are some tips and tricks for pairing our wine with your favorite dishes:

Thanksgiving Wine Pairing

Wine and Turkey

What are you eating? Turkey, of course!
What should you pair with it? Walla Faces 2010 Riesling
Our Riesling is light, with a beautiful balance of sweetness and dryness to pair perfectly with both white and dark meat. The apricot and honey essence of the wine brings out your favorite autumn-inspired flavors and adds a layer of complexity to a perfectly cooked slice of turkey. (It also goes great with sweet potatoes!)

What are you eating? Herb-infused stuffing
What should you pair with it? Walla Faces 2008 Syrah
Our Syrah is rich and hearty, with a touch of white pepper. Its complexity makes it versatile enough to pair with your family’s favorite stuffing recipe, bringing out the juicy, meaty flavors.

What are you eating? Mashed potatoes and gravy
What should you pair with it? Walla Faces 2008 Fusion
The Cabernet in our smooth, delicious blend complements your savory, homemade gravy without overwhelming the creamy potatoes. Red wine-exclusive drinkers will also love the Fusion paired with turkey.

What are you eating? Pumpkin pie
What should you pair with it? Walla Faces 2008 Ice Wine
Because the Walla Faces Ice Wine manages to stay light, rather than getting too syrupy, it lifts the denseness of the pumpkin pie and highlights the spices. The sweetness parallels the flavors in your pumpkin pie fabulously.

A menu so nice, we’re serving it thrice!

If you missed out on this scrumptious food and wine pairing menu, you’re in luck! We will be serving it again both on Wednesday, August 8 (6-8pm) and on Sunday, August 12 (3-6pm). We are also adding a discount if you choose to try all four bites!

So, what menu is warrants this special attention?

Well, one that has these delicious mini-pies, for a start!

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The Fusion was paired with a crispy risotto cake filled with creamy Asiago and fresh-picked chive. (Some of you may remember the risotto we paired with the Fusion on Valentine’s day! Risotto is a great match for this wine.)

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We matched the Syrah with a trio of mushrooms (crimini, button, and shiitake), shallots, garlic, and herbs, cooked in a red wine sauce, served on an herbed crostini. Both the Syrah and its pairing are hearty, meaty and, of course, delicious!

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The Riesling was paired with a modern twist on a fish & chip. The crispy, fried, hand-breaded tilapia was perched on top of a homemade thick-cut potato crisp and served with a spicy chili-citrus aioli.

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Finally, my personal favorite was paired with the ice wine! A mini peach and apricot tartlet simply oozed flavor and perfectly complimented the stone fruit flavors of the ice wine. This mini pie was filled with thick ripe peaches and apricots and brushed with a glaze made from fresh local honey.

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Thanks to Sipid Bites for the wonderful catering!

Walla Faces had an amazing menu of food and wine pairings!

Once again, our delicious menu of tapas catered by Sipid Bites paired perfectly with the Walla Faces wines.

We paired the Fusion with a stuffed mushroom. The rich and intense Rogue Creamery Bleu cheese had a hint of perfume of lemon. It surrounded pieces of pancetta in a crimini, perfectly harmonizing with the smoothness of the Fusion. This was the crowd favorite. One couple was so enamored with the pairing that we had to call Sarah, the Chef, out of the kitchen to come meet them!

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The Syrah was paired with a unique grilled cheese sandwich: the smokey and creamy Gouda played off of the tartness of a Rainier cherry chutney in the perfect brioche bread.

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The Riesling was paired with a delicious, light pastry. The airy puffs were rolled with parmesan, lemon zest, fresh parsley and lemon thyme, creating a summery combination when added to the Riesling.

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Finally, my favorite pairing was the ice wine. A sweet thick apricot was topped with toasted sage and wrapped in mapley bacon. People who visit the Tasting Room often are unsure of what they should pair with the ice wine. I typically recommend a savory pairing. Bacon plays off of the ice wine perfectly, balancing out the sweetness. The apricot nose of the ice wine finds its counterpart in the juicy, roasted apricot in the tapas. Hopefully this will help inspire some of you to come up with some great, creative pairings to go with the Walla Faces ice wine!

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These pairings happen every Wednesday (6-8pm) and Sunday (3-6pm). We’re changing up the menu on Sunday, so come see what other fun pairings we have up our sleeves!

National Ice Cream Month is for white wine lovers too!

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When we posted our National Ice Cream Month recipe, some of you asked if we had a recipe for white wine lovers as well. Luckily, we have something perfect for you as well: A Walla Faces Riesling Sorbet!

Ingredients:
2 1/2 cups sugar
6 cups water
2 cups Walla Faces Riesling
Juice of 2 oranges
Juice of 2 lemons

Mix sugar, water and wine in a saucepan over medium heat, stirring constantly until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 5-10 minutes, until the mixture has a syrup-like consistency. Let cool to room temperature (about an hour). Let refrigerate at least four hours (up to overnight). Stir in orange and lemon juices. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.