Walla Walla been has a regional agricultural hub for more than a century; and it still abounds with crisp apples, juicy strawberries, tender asparagus, sumptuous and sweet onions. Nearly 2,000 acres of prime vineyards and more than 100 remarkable wineries.
With K Vintners
Thursday, April 14, 2016 • 6:30 pm
Kate Shorr, Great Lakes Sales Director for K Vintners will co-host this event.
To make great wine one must start with outstanding grapes and ends with world-class wine making and K Vintners located in the great state of Washington has both. These highly rated wines were first introduced in Ohio ten years ago and we were one of the first restaurants to feature them. We love these wines, they’re fruit-forward, delicious and pair well with food.
Located at the base of the Blue Mountains in Walla Walla Washington, K Vintners opened its doors to the public in 2001. The property where the winery sits was homesteaded in 1853. The winery grounds, with Titus Creek flowing through the lawn and the old pioneer planted trees, is a little slice of Americana.Charles Smith, proprietor and winemaker, came to Walla Walla after 11 years in Scandanavia. Originally from northern California, he has been involved with wine personally and professionally his whole life.
Charles Smith, proprietor and winemaker, came to Walla Walla after 11 years in Scandanavia. Originally from northern California, he has been involved with wine personally and professionally his whole life.
K Vintners produces wines from 2 distinctive viticultural zones: Wahluke Slope and Walla Walla Valley. Each of these areas is unique and with small lots of single vineyard Syrahs and field blends of Syrah, Cabernet Sauvignon, Grenache, Tempranillo and Viognier, all of which are hand-picked, foot-stomped, fermented with naturally occurring yeasts and basket pressed.
A self-taught winemaker, Smith is a true artisan and a pioneer in the wine world. In 2008, K Vintners was recognized by Wine & Spirits magazine as one of the “Best New Wineries of the Last Ten Years,” and as “Winery of the Year” in their annual buying guide. In 2009 Food & Wine magazine awarded Smith “Winemaker of the Year.”
Aperitif
Yellowfin Tuna Tartar, Strawberry Mélange
An amuse bouche of tuna tartar tossed with seasonal strawberries and pickled ginger, citrus and strawberry vinaigrette and potato gaufrette.
Rosé, Charles Smith Winery, Washington, 2015
Peekytoe Crab Cake, Rhubarb Chutney
A petit crab cake accompanied with cucumber and jicama slaw, topped with a rhubarb chutney, cayenne and lemon-infused olive oil.
Viognier, K Vintners, Yakima Valley, Washington, 2013
Cream of Seasonal Wild Mushroom Soup, Mushroom Brunoise
A bowl of seasonal wild mushroom soup, served with a brunoise of wild mushrooms drizzled with Italian white truffle oil and garnished with truffles and micro greens.
Grenache ”The Boy” K Vintners, Columbia Valley, Washigton, 2012 GSM “Charlotte”, K Vintners, Walla Walla, Washington, 2012
Duck Raviolis, Cherry Compote & Duck Jus
Raviolis made with egg pasta, filled with duck confit and fine herbs, topped with a cherry compote and finished with a duck jus.
Sangiovese “Guido”, K Vintners, Walla Walla, Washington, 2012 Cab-Syrah “Creator”, K Vintners, Walla Walla, Washington, 2012
Braised Kobe Beef Short Ribs, Jardinière
Braised American Kobe beef short ribs simmered in its natural juices, served over stewed cannellini beans with a jardinière of root vegetables.
