Reininger 2007 Merlot, Walla Walla’s Best
We here at Reininger whole-heartedly agree with the recent distinction of Walla Walla as America’s best small town (read more here). If you can’t make it out to visit Walla Walla soon, you can still experience what some of the hype is all about. One of the best things that comes out of Walla Walla is the Reininger 2007 Merlot. Wine writer Leslie Sborocco claims, “The sweetest thing to emerge from [Walla Walla] is Merlot. Intense, voluptuous and velvety, it’s as Pomerol-like as you can get outside France”.
The 2007 Merlot is nothing short of the epitome of Walla Walla’s best. The Reininger 2007 Merlot lush aromas of rose petals, chocolate, smoke, mixed red berries, thyme, and lavender luxuriously unfold out of the glass. This medium-full bodied wine produces mouth-watering acidity with flavors of spices, cherries, red licorice with a velvety chocolate finish.
For the perfect meal to highlight Walla Walla’s best, we love to pair the Reininger 2007 Merlot with grilled lamb chops seasoned with rosemary and garlic. Remember, for exclusive access to our fantastic collection of recipes, sign up for the Reininger Wine Club.
Semillon and Scallops – a Recipe for Perfection!
We promised to give you a recipe to pair with the Reininger 2010 Semillon, and after pouring over our favorites, we’ve found the perfect one! For access to more great recipes and pairings, join the Reininger Wine Club waiting list today: Get on the List
We love the Seared Sea Scallops with Citrus-Ginger Vinaigrette with the 2010 Semillion because the flavors of the wine and scallops play so well, making both flavors really pop. The acidity of the 2010 Reininger Semillon is wonderfully matched with the oriental flavors of the vinaigrette, while the frizzle of fried leeks provide lovely texture and flavor. This is the perfect dish for an impressive and light summer dinner, you and your friends will love it!
Seared Sea Scallops with Citrus-Ginger Vinaigrette
Serves 8- From Seasons of the Vineyard
Vinaigrette and Salad
1 ½ tbsp. lime juice
1 ½ tbsp. champagne vinegar or white wine vinegar
1 ½ tbsp. soy sauce
½ tbsp. grated or minced gingerroot
½ tsp. lime zest
1 shallot, minced
¼ cup peanut oil
2 quarts mixed baby lettuce leaves
2 heads Belgian endive, leaves separated
Mix the lime juice, vinegar, soy sauce, gingerroot, lime zest, and shallots together in a small bow. Whisk in the peanut oil to emulsify. Wash, dry and reserve the lettuce and endive leaves separately. Reserve the vinaigrette.
Leek and Scallops
1 leek, about 8 ounces
peanut or canola oil to fry leek
1 ½ lb. fresh sea scallops
salt and fresh-ground pepper to taste
2 tbsp. olive oil
Trim the leek 3 or 4 inches of green. Cut the leek in half lengthwise, then in half crosswise. Julienne the leek and wash very well. Dry the leek thoroughly with several towels.
Heat enough peanut oil to come ½ inch up the sides of a 9 or 10 inch sauté pan. When the oil is about 360? F, add half the prepared leek. Stir the shreds continually until they are golden brown, about 30 seconds. Remove to paper towels to drain, fry remaining leek. Reserve until ready to serve, re-crisping if necessary.
Trim the scallops of any connective tissue. Slice ¼ inch thick crosswise. Pat very dry, season with salt and pepper.
Heat a large nonstick sauté pan until very hot. Add the olive oil to the pan, then add the scallops, in batches if necessary, and sear on one side to a rich golden brown, about 2 minutes. Turn the scallops onto a platter.
To Finish
Toss the lettuces and endives separately with about half the vinaigrette. Arrange the lettuces in the center of a serving plate, arrange the endive around the lettuce. Place the scallops, seared side up, on the lettuce and drizzle with remaining vinaigrette. Scatter the fried leeks on top and serve immediately.
Notes:
Make sure the scallops are fresh so that they sear properly.
You may prepare the leeks a few hours ahead and re-crisp them in a 300°F oven for five minutes just before serving.
Another Summer Favorite – 2010 Viognier
We’ve already shared two of our favorite summer whites with you, the Reininger 2010 Semillon and the Helix 2009 Aspersa, but we couldn’t resist telling you about this one too. One of our favorite pairings in the summer is the Reininger 2010 Viognier and a spinach-raspberry salad. The raspberries are finally in season, so go grab some Reininger 2010 Viognier and toast the best of summer! Round out the perfect summer dinner with some grilled chicken or halibut cheeks.
Chuck Reininger describes the Reininger 2010 Viognier as “gorgeous, lean, crisp, and lively”. Viognier is a tricky varietal to grow due to the narrow window of time when the aromatics and acids are at their peak. But when you do it right, Viogniers are expressively aromatic with well-balanced fruits and acids. And if we do say so ourselves, the Reininger 2010 Viognier is exemplary, with vibrant acid that ushers in white peach, orange blossom, kiwi and hints of island spice. The 2010 Viognier was barrel fermented to dryness in a two year old 500 liter French oak puncheon to provide a clean, silky mouth feel.
Reininger 2010 Semillon – a Classic Washington Wine
Though Semillon was traditionally grown in the Bordeaux regions of France, one of the best new world growing regions is Washington State. Semillon is one of the most commonly planted grapes in Washington, a fact often offered up as proof of Washington’s “Bordeauxesque” characteristics. Young Semillons are loved for their freshness and vibrancy, and the Reininger 2010 Semillon won’t disappoint on either account.
Chuck Reininger describes the Semillon as “a crisp, focused wine displaying lemon grass, honeydew melon, saffron and a hint of grass, which seems to define classic Washington Semillon. This is 100% Birch Creek Vineyard Semillon that was fermented to complete dryness in stainless steel to respect the acid and food worthiness proffered by a cool 2010 vintage.”
This fantastic Semillion would be perfect with oysters and shellfish such as clams, mussels or scallops, accompanied by grilled asparagus. Or spice things up and pair the Semillon with fusion-style foods utilizing soy and cilantro. Be on the lookout for an upcoming recipe that highlights the incredible flavors of this wine.
Summer Lovin’
We think the 2009 Helix Aspersa is the perfect summer white, but don’t take our word for it, Steve Body from the Seattle PI loves it too! Here’s what Steve had to say about it:
“Chuck Reininger, out there on Route 12, just west of Walla Walla, has been quietly making excellent, even transcendent, wines for over a decade, now, and his 2009 Helix “Aspersa” White Blend – a decadently-fat, rich, blend of Chardonnay, Viognier, and Semillion – is one of those wines that almost defies description and not so much steps out of the stately Reininger mold as smashes it altogether. This is one of the most full-bodied, full-throttle whites I’ve ever tasted from Washington: HUGE flavors of over-ripe pear, Golden Delicious apples, fresh Mission figs, honey, cantaloupe, caramel, and pie crust roar out of the glass and swamp your taste buds. It’s every bit as overwhelming, in its way, as your first-ever sip of a Caymus Special Selection Cab or a great Amarone. There is almost too much there to process and all of it is very, very good. It’s hard to imagine a food, short of a steak or liver ‘n’ onions, that this couldn’t stand up to and, as a sipper, it’s one of the most interesting, compelling whites I’ve had in years. 91 Points”
The ’09 Aspersa’s bright acidity and tropical aromatics make it the ideal additional for these hot summer nights. Enjoy the Aspersa on it’s own or serve alongside halibut and tzatziki for an amazing meal!
