A view of the vines at Canyon Vineyard Ranch, one of
the producers in Washington's Yakima Valley.
BETWEEN THE OLD AND NEW WORLDS
Several operators believe that Washington State's reds are
on par with those from many regions in California, and they
tend to be better bargains. "Washington marks sort of a midpoint between the fruit-forward style of California and warmer
climates like Australia, and the Old World, cooler climates like
France, Italy and Germany, where earthy, non-fruit components
often play a leading role," says Snyder.
Washington State wines are often the next frontier for both
operators and their guests looking for new flavors, and values
along the lines of wines they might find from California. The
state's big red wines are often focused on single-varietal merlots
and cabernet sauvignons, whereas the blends run to robust red
Bordeaux mixes. The state also excels with a handful of Rhône
varietals, both red and white.
Many Washington wines also have "big fruit and bright
acidity but retain a sense of balance," Evans says. "They are
made in an overripe style, which customers seem to enjoy."
California still dominates the U.S. wine market, Snyder says,
"but for people looking for something that provides more 'bang
for the buck,' I generally steer them to Washington."
Many of the state's wines are initially hand sells, he notes,
but tasting is believing. Once you have introduced people to
these wines, Snyder says, they tend to seek them out for the
"compelling values and incredible quality."
www.cheersonline.com
WASHINGTON STATE
FAST FACTS:
Majors AVAs:
Yakima, Tri-Cities, Red Mountain and
Walla Walla, generally hotter-climate
regions, with exceptions.
Growing conditions:
Highly diverse, from cool and damp in the
West to hot and arid in the East.
Popular varietals:
Classic Bordeaux red varietals, riesling
and Rhône whites and reds.
Major vineyards:
Chateau Ste Michelle and its multiple
labels, Columbia Winery.
NOVEMBER/DECEMBER 2013 |
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