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Prosser, the Birthplace of Washington Wine

The New Network:  Prosser Wine Network

From time to time there is a wine region that, while part of the larger Regional AVA (Columbia Valley) and mere miles from a famous AVA (Horse Heaven Hills), seems to get overlooked.

Special thanks to Wine Folly for sharing this map.

Special thanks to Wine Folly for sharing this map

Launched in Spring of 2014, there are 18 wineries and 10 non-wine entities that grouped together to form what is known as the Prosser Wine Network.  This network developed independently in the region to promote and support the wine being made in the town of Prosser. It is all under the tag line “Prosser, the birthplace of Washington Wine. “

According to the Prosser Wine Network,“The Prosser Wine Network is an organization focused on the promotion of Prosser wine within community and beyond. Its formation represented a concerted effort by everyone involved in the area of Prosser and environs, the lower Yakima Valley AVA.”  This network offers a voice that functions as an extension of the tourism office and other location specific marketing destination entities surrounding Prosser—but with a wine industry focus.  The purpose is to network and connect people within the wine industry in Prosser, not to create an alliance or an AVA.

Kay and Clay Simon of Chinook Wines, Jenna Hannan of Mercer Estates Winery , Monica Martinez of Martinez & Martinez Winery, and Gordon Taylor of Davenlore Winery were the main people supporting and leading this effort in building the Prosser brand. In tangent, the Walter Clore Center opened in June of this year through the support of a number of private donors in efforts to promote the Washington wine industry in this area.

For more information on the Prosser Wine Network, please visit http://www.prosserwinenetwork.com/ and be sure that your first stop in the Prosser area is at the Walter Clore Center.  There you can learn more about the AVAs (American Viticultural Areas) of the region and taste some of its amazing rotating wines.  The Walter Clore Center is located at 2140 Wine Country Road, in Prosser, Washington 99350.  Do visit them at http://www.theclorecenter.org/.


 The Prosser Wine Network:

White wines of the Prosser Wine Network:
Albarino, Chardonnay, Chenin Blanc, Gewurztraminer, Marsanne, Muscat Canelli, Pinot Blanc, Pinot Grigio, Riesling (Dry), Riesling (Sweet), Rose, Sauvignon Blanc, Semillon, Sparkling, Viognier, White Blend, Rhone Blend, Rousanne

Red wines of the Prosser Wine Network:
Barbera, Cabernet Franc, Cabernet Sauvignon, Carmenere, Counouse, Dolcetto, Durif, Grenache, Lemberger, Malbec, Meritage, Merlot, Mourvedre, Petite Sirah, Petit Verdot, Pinot Noir, Primitivo, Red Blend, Rhone Blend, Sangiovese, Syrah, Tempranillo, Zinfandel

Dessert wines of the Prosser Wine Network:
Ice Wine, Late Harvest, Port

Wineries in the Prosser Wine Network:
14 Hands Winery
Airfield Estates Winery
Alexandria Nicole Cellars
Apex Cellars
Bunnell Family Cellar
Chateau Ste Michelle Tasting Gallery
Chinook Wines
Columbia Crest Winery
Coyote Canyon Winery
Daven Lore Winery
Desert Wind Winery
Domanico Cellars
Gamache Vintners
Hogue Cellars
Martinez & Martinez Winery
Mercer Estates Winery
Milbrandt Vineyards
Pontin Del Roza Winery
Prosser Vineyard & Winery
VineHeart Winery
Willow Crest Wine Estates

 

 

Sabering the Moment…

Labor Day is not just a day off but a day that is dedicated to social and economic achievements of American workers. This Labor Day should be celebrated with a proper bottle of sparkling wine and friends. Let’s “Saber” the Moment!

I got back from the Wine Bloggers Conference with a newfound appreciation for the art of Sabering…yes, it is written correctly…Sabering is the act of removing the top of a champagne, or sparkling wine, bottle off with just about anything. Generally, a knife, like a Arabian style of knife, is used to remove the top of a bottle off by what looks like slicing it off. The saber is slid along the seam of the wine bottle to break the entire neck away from the bottle, leaving only the base of the bottle open and ready to pour. The force of the blunt side of the blade hitting the lip breaks the glass to separate the collar from the neck of the bottle.

In order to do this, you must 1) have a bottle of sparkling wine, 2) make sure the bottle of wine is very, very cold, 3) a blunt object, not necessarily a knife, it could be a wine glass, a bike wheel, a Ganesh figurine, or even a golf club…

Next, you need to find the seam of the sparkling wine bottle and pointing away from you, and those you love. Then use the blunt object to slide along the seam in a rhythmic manner to pop off or rather, saber, the top off the bottle of wine.

My dear friend and fellow wine writer, Jeff, aka the Drunken Cyclist, who I spent lots of time with during the Wine Bloggers Conference in Paso Robles and then in Buellton, California, shows us exactly how it is done in a series of ways with all of the above mentioned tools. However, I wanted to show you first how Leeanne Froese, a proper Canadian wine writer and PR agency owner of Town Hall Brands does it with a sword.

Enjoy this series of sabering attempts!

And now…the wine glass, the golf club, the tire wheel, and finally the Ganesh figurine … Perhaps I should check with Jeff to see if he has a slight obsession with sabering the moment…all the time! Cheers!

With a Wine Glass:

Just a warning, the new few take a while so be prepared to wait a while. Also, I don’t recommend trying to do this with the following items unless you are willing to keep trying, over and over and over again, like Jeff did!  More than anything, I love the commentary. I hope you get a laugh or two out of these, because I did!

The Golf Club:

The Bike Wheel:

And finally…the Ganesh figurine:

Have a great week and don’t forget to “Saber” to moment!

Tales From: Press Gang Cellars

SacredDrop:

I had the honor of being a part of this awesome dinner at the Hitching Post in Buellton, California for the Wine Bloggers Conference. We all decided to take a break from the festivities to enjoy a somewhat impromptu Winemaker Dinner with our new found friend, Kyle, winemaker of Press Gang Cellars.

While I am not a surfer, the minute you meet Kyle, you want to go surfing with a guy like this. He has the swagger and laid back attitude of a person who embodies the world of surfing…and now winemaking. His style of winemaking is practiced, passionate, and deliberate, which I would imagine is how he surfs.

He only produces 300 cases of his mostly Rhone varietal wines, which is tiny, yet perfect for someone who is working as an assistant winemaker to one of the most respected wineries in Paso Robles. I personally fell in love with his 2013 Press Gang Cellars Savanna Rhea Grenache Rose, which retails at $20. I only wish I had a glass right now to celebrate this sunny Labor Day Weekend in Portland! For more information on this great winemaker and his wines, visit http://www.pressgangcellars.com/ .

Special thanks to my dear friend and #WBC14 buddy, Jeff, the Drunken Cyclist, for this great write up, as he captures the moments we all shared with Kyle perfectly. Enjoy and Happy Labor Day!

Originally posted on the drunken cyclist:

Last month, as most of you now know, I attended the Wine Bloggers Conference in Buellton, California. On Saturday afternoon, a bunch of my fellow bloggers and I decided to skip out of the second installment of Live Wine Blogging as well as the awards ceremony (since none of us were finalists this year–yeah, bitter grapes–pun intended) and head into town for dinner. After nearly a solid week of tasting over a hundred wines a day, we decided it might be a good idea to go grab a beer before dinner. I am by no means a beer drinker, but it does serve to wipe the wine-soaked palate clean.
 
The ringleader of our little troupe was Chris Taranto, the Communications Director of the Paso Robles Wine Country Alliance. We met Chris a few days earlier on the pre-conference excursion to Paso Robles, and he came over to Buellton for a few days of…

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