Many couples are going for a wine and beer reception, skipping the open bar in favor of a less liquor-induced evening, hoping that their guests will have memorable conversations and fun while avoiding the blinding blackouts so easy to obtain with hard alcohol. Whatever the reasoning is, it’s probably a pretty good decision. Having personally been to weddings that were supposed to be wine and beer only, I can say with absolute certainty that nothing positive happens after a hidden tequila bottle makes its way to the dance floor. At my sister’s wedding, for instance, a guest ended up passed out in my parents’ front yard covered in her own vomit and her lady bits on display after a dress malfunction. Bad news. But, I digress.

Tips and Tricks for Wine at Your Wedding:

#1 Buy in bulk! Almost every winery will give you a case discount. Maybe if you are really nice and tell them it’s for your wedding, they will give you a little extra off the total purchase. It never hurts to ask. It also never hurts to practice your “nice smile” in the mirror. Check with your venue/caterer first to make sure you can bring outside wine in!

#2 Although sparkling wine is a wedding fixture, consider also serving one red and one white still wine if the reception includes a meal or hors d’oeuvres. Professional wedding planners advocate serving equal amounts of red and white wine—if only so you don’t disappoint half the crowd. For a Walla Walla crowd, maybe plan on 2/3 red to 1/3 white.

#3 For those who want to pour just one wine with the meal, there is a happy compromise: dry Rosé, a wine that’s refreshing and also substantial enough to drink with sturdy foods. You know how I feel about a delicious Rosé in the summer…

#4 Top picks for white wines : Chardonnay, oaked or unoaked is always a crowd pleaser, and Sauvignon Blanc is easy to pair with lighter foods.

#5 Top picks for red wines : Cabernet Sauvignon is the U.S.’s favorite red varietal, but unless you’re serving up hearty dishes like grilled beef or lamb, it might be easier to go for something a little lighter and versatile. Consider a Sangiovese or Pinot Noir for easier pairing.

#6 Your sparkler doesn’t have to be pricy! If you are wanting to serve a sparkling wine with cake or during toasts, don’t forget about Prosecco, Cava, Asti, and Sekt. Champagne can be delicious, but you’ll often find a better deal for a better wine if you stick with a lesser-known sparkler.

#7 Wine with dessert. IF you are serving a specific wine with dessert, make sure it has a little sweetness to it. Too-dry wines can taste metallic and acrid when paired with sweet cakes and frostings.

#8 It’s always better to have too much. One of my family’s favorite sayings when it comes to food is that “excess is never enough” (are we descended from Marie Antionette?). Nothing is worse than a wedding that runs out of wine. Nothing, that is, aside from a mentally unstable ex-girlfriend showing up.

#9 Each bottle has 5 servings in it. Count it. 5. You cannot get 8 glasses of wine from a bottle unless you are serving communion. Most caterers estimate that each guest will drink (on average) half a bottle of wine over two hours. If your reception goes for about 4 hours, count on a full bottle for each guest.

#10 Consider the season. While tons of weddings happen between May and September, remember that you need something more refreshing for warmer months and fuller-bodied for colder months.

#11 Skip the personalised bottle. If you’re serving good wine, don’t cover it up with your names, for goodness’ sake. Also, if you have ever tried to remove labels from a bottle and place new ones on so that they are straight, you will quickly realise that what you thought was a two hour project is actually going to take you closer to two full days…and that’s if you have a label machine. Trust me on this; it’s not worth your time.

AAAAnnnnnndddd…

JUST IN CASE you are supposed to give a speech at someone’s wedding this summer, here is a great NY Times article with a few tips and tricks for a memorable monologue…in the good way.

Best of luck in love and life!

This is called vintage variation and it affects certain wines and growing regions more than others. Cooler climates and regions with higher variable weather (eh hem…Washington) tend to have greater variation between vintages. No other fine food seems to be as helpless to inclement weather than the wine industry. Like any other agricultural product, the potential of a wine hinges on the growing conditions for that year.

Vintage variation is simply the difference in how a wine tastes from year to year based on the weather’s influence on the grapes during a growing season. Wine regions throughout the world with higher variable climates tend to have more extreme vintage variation. Poorly timed bad weather can have a devastating effect on the wine for that year. Vintage ratings can only ever be a guide: in good years more producers will tend to come up with the goods, but if a winemaker is worth their flatbread (haha), they’ll make a decent wine every year. But no matter how skilled a winemaker is at masking the differences, no two vintages of the same wine will ever be exactly alike. With most products, that would be a flaw. With wine, it’s part of its magic.

Climate Indicators of a Not-So-Awesome Vintage

• Rain at the end of a growing season can lead to watery grapes with less flavor.
• Frost at the beginning of the season can kill the precious flowering buds that grow into grapes (flashback to Walla Walla 2004!).
• A damp early season affects young vines that don’t photosynthesize properly and can cause Coulore which reduces the grape crop.

These are the climates with the highest vintage variation:

• Northern Italy
• France
• New Zealand
• Chile
• Oregon & Washington State

Yes, you may have noted that both Washington and Oregon states are on the list.

Here are a few tips to help you out on your next wine-buying adventure:

• Since the Northern Hemisphere and the Southern Hemisphere are 6 months apart, it is not uncommon to see a bad vintage in France and a great vintage in Australia.
• A bad vintage for red wines can mean a good vintage for white wines. A cooler vintage develops white wines with crisp acidity.
• Sometimes it takes a vintage a lot longer to come around. If you’re sitting on a good wine from a less-than-stellar vintage, try waiting. Sometimes a good ol’ rest in the cellar is all a wine needs to develop those characteristics of a better year.

Some people think it’s probably hard to pair wine with pulled pork. It’s not. Here are my suggestions, but you’ll just have to try a few bottles to see which pairing you like best. For those who love the boldness of barbeque, the Reininger Malbec is fantastic. This wine is bold and deeply fruity, without the “hot” acidity of other varietals. If you are in the mood for something lighter and fresher, the Helix Rosé is a fantastic, if not more refreshing choice. Again, it will compliment the natural piggy sweetness instead of adding to the vinegary acidity of the sauce. Make sure to keep some beer around as well…this is Memorial Day weekend, after all.

North Caroline Pulled Pork

From the Barbecue Bible by Steven Raichlan

Advance preparation

• 3 to 8 hours for marinating the meat (optional); also, allow yourself 4 to 6 hours cooking time

Special equipment

• 6 cups hickory chips or chunks, soaked for 1 hour in cold water to cover and drained

For the rub (optional)

• 1 tablespoon mild paprika
• 2 teaspoons light brown sugar
• 1 1/2 teaspoons hot paprika
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

For the barbecue

• 1 Boston butt (bone-in pork shoulder roast; 5 to 6 pounds), covered with a thick (1/2 inch) layer of fat
• 8 Brioche buns (or hamburger buns)
• Coleslaw (store-bought or homemade)

BBQ Prep

1. If using the rub, combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Wearing rubber or plastic gloves if desired, rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8.

If not using the rub, generously season the pork all over with coarse (kosher or sea) salt and freshly ground black pepper; you can start cooking immediately.

2. Set up the grill for indirect grilling and place a drip pan in the center.

If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.

If using a charcoal grill, preheat the grill to medium-low and adjust the vents to obtain a temperature of 300°F.

3. When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 4 to 6 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). If using charcoal, you’ll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 1/2 cup per side every time you replenish the coals. With gas, all you need to do is be sure that you start with a full tank of gas. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.

4. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.

5. Wearing heavy-duty rubber gloves if desired, pull off and discard any skin from the meat, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide. This requires time and patience, but a human touch is needed to achieve the perfect texture. If patience isn’t one of your virtues, you can finely chop the pork with a cleaver (many respected North Carolina barbecue joints serve chopped ‘cue). Transfer the shredded pork to a nonreactive roasting pan. Stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill for up to 30 minutes to keep warm.

6. To serve, mound the pulled pork on the hamburger buns and top with coleslaw. Let each person add more vinegar sauce to taste.

Why does red wine go bad? Oxygen turns red wine into vinegar. The key is to reduce the amount of oxygen touching the surface when storing open red wine. There are a few methods used to prolong shelf life, all based on minimizing exposure to oxygen either by replacing or removing the oxygen or reducing the surface area of the wine. With the necessary care some red wines can be stored open for up to a week. Fortunately, the weather was cool enough to not spoil the open half bottle on the counter so we could enjoy it the next day.

Had we not been so irresponsible, this is the usual protocol of tasting bars throughout the day:

- Re-cork the wine after every glass pour

- Keep the open wine bottle out of light and stored under room temperature

- In most cases a refrigerator goes a long way to keeping wine fresh longer; even red wines. When stored at colder temperatures the chemical processes slow down, including the process of oxidation that takes place when wine is exposed to oxygen.

- For best results, store the wine upright to minimize surface area exposed to oxygen.

- Prevent dramatic temperature changes which can damage your wine, such as quickly going from cold to hot.

- Don’t store open wine on its side – it increases the surface area exposed to oxygen

- Don’t store open wine by a window – because of sun exposure and discoloration

- Don’t store the wine at temperatures above 70 F – better to store open wines in the fridge

I hope this helps you to save that last glass or two in the bottle and not let your delicious wines, and all of that cash, go down the drain. Cheers!

We LLUUUUUURRRVVEEEE flatbreads at Reininger. If you haven’t stopped by and had one of our gorgeous tasting room girls make you one, we have revamped our recipe with help from Saffron’s Chris Ainsworth and they are delicious. Really delicious. In light of our flatbread obsession, I thought I might share a great recipe for the season.

It’s the perfect kind of day for an impromptu get together, and this pizza is perfect for our Helix Sangiovese. Ramps are a wild leek that are showing up in abundance in just about every CSA box there is in the Pacific Northwest. They are wonderful (but of course, someone from Walla Walla would love onions in any form) and more mild than later season onions. The combination of sweet and milky mozzarella with the light acidity of tomatoes and springy green-ness of the ramps is fantastic and absolutely screams late spring!

Ramp and Mozzarella Pizza (from Smitten Kitchen; makes one 12-inch round or 9 x 13 rectangular pizza)

1 bunch of ramps (4 ounces)
2 tablespoons olive oil
Pinch of red pepper flakes
Salt
Cornmeal
1 12-ounce pizza dough (if you don’t have a favorite – or a Trader Joe’s nearby -click here for a good one)
1/3 to 1/2 cup canned crushed tomatoes
1 small garlic clove, minced
Pinch of sugar or drops of red wine vinegar (if needed)
3 to 4 ounces mozzarella, sliced into thin rounds
1/4 cup Pecorino Romano cheese, finely grated

Trim off ends of ramp bulbs. Separate the ramp bulbs from the leafy ends. Thinly slice the stem ends; cut the leafier ends into 1/2-inch thick ribbons.

Heat large skillet over medium heat. Once hot, add 1 tablespoon olive oil. Once the oil is hot, add a pinch of red pepper flakes, and the sliced bulbs and saute until translucent, about 4 to 5 minutes. Add ramp leaves and cook until just wilted, about 1 minute. Season with salt and set aside.

Preheat oven to 350 degrees. Coat a baking sheet or pizza pan lightly with cornmeal. Roll or stretch pizza dough into a very thin 11 to 12-inch round or large rectangle.

In a small bowl, mix the crushed tomatoes with garlic, salt and red pepper flakes. Add a drop or two of vinegar for extra brightness or a pinch of sugar if needed. Spread the tomato sauce thinly over the dough almost to the edges.

Arrange the mozzarella slices over the tomato sauce. Scatter sauteed ramps over pizza. Season with additional salt and pepper and drizzle with remaining tablespoon of olive oil. Bake in heated oven for 10 to 12 minutes or until crust is golden and mozzarella is melted. Remove pizza from oven, sprinkle immediately with Pecorino Romano cheese and serve in slices.

This kind of perfect weather really calls for an activity that is best enjoyed on the relative flatness of Walla Walla’s roads…biking! Chuck is a huge biking fanatic and, when he and his partners turned the two potato sheds into what is now the Reininger tasting room and production, he insisted on putting in a shower next to his office for the express purpose of being able to ride to work. Many of us who work at the winery also love to bike, from just going to grab a brew or two downtown to long, epic adventures around the valley. I strongly suggest that if you are coming to Walla Walla from somewhere within driving distance this spring/summer/early fall, bring your bike! If you don’t have the room, you can always rent from Allegro Cyclery in downtown Walla Walla. I’ve put together two rides that are great and appropriate for all levels, provided that you are an active person who enjoys riding bikes. Walla Walla is really flat, so if you’re used to riding around Seattle’s hills, you will absolutely adore these laid-back jaunts.

*Reininger would never recommend breaking any laws or being irresponsible with wine consumption. Please remember that even though you are on a bike, you are subject to the same traffic laws as those in cars, including DUI’s.

IPA lovers (Ninkasi Tricerahops, Elysian Immortal IPA, Terrapin Hopsecutioner, etc.) generally revel in the complexities and different flavors an IPA can provide, as well as the incredible hoppy bitter bite. Reininger Carmenere would be a worthy treat and has a similarly balanced complex fruitiness combined with intense tannins.

Deep, dark Porter (Black Butte, Pipeline, CoCoNut, Perseus, etc.) fans will absolutely love the Reininger Malbec and Reininger Cabernet Sauvignon. Dark and earthy, smooth, silky, and structured describe both porters and two of our favorite Reiningers. Porter fans will enjoy how these two wines deliver plenty of earthiness while also pairing with similar foods to Porters.

If your friend loves light Lagers (Molson, Rolling Rock, Tacate, Asahi, Corona, etc.) try the Helix Rosé. The light flavors, bright acid, and way it tickles the tongue mimic what most love about a good ol’ refreshing brew – the light carbonation and easy-drinking flavors. Crisp and refreshing like a lager, and easily affordable, too. It pairs with foods easily and provides that juicy finish to each bite.

I could probably go for a long time without seeing another Belgium Ale, but many, many people would disagree with me. If Belgians are your thing (Trippels, Leffe Blonde, De Koninck, etc.) for their smooth body, subtle fruitiness, and high alcohol content, you will probably love the Helix SoRho, for those who like a less-intense Belgian, or the Reininger Syrah, if you enjoy a richer Belgian. Smooth, unctuous, slightly smokey, and softer tannins are a good match to a Belgium Ale’s characteristics. The SoRho and Syrah both stand on their own, like a Belgian Ale, as well as offering that inherent fruitiness and body.

For those who love a Pale Ale (Sierra Nevada, Samuel Adams, Bass, Bodington’s, etc.) for its rich, bigger-body and well-balanced flavors, the Reininger Merlot is a great pick. Our Merlot is a little softer than the fuller-bodied reds, wonderfully balanced, and has nice, pillowy tannins that aren’t overly aggressive.

Hefeweizen fans (Blue Moon, Dirty Blonde Ale, Sunset Session Wheat, etc.) can find solace at a wine-only function in a full-bodied Chardonnay, like the Reininger Reserve Chardonnay. Wheat beers can often be smooth, a bit creamy, and to some palates, a bit sweet. They are rich and refreshing, just like a great Chard. Lovely Honeycrisp apple notes compliment voluptuous texture and subtle acid in our Reserve Chardonnay, mirroring those qualities of a good Hefe, while still satisfying thirst.

Have a great day and toast (your brew or your wine glass) to the sunshine!

As a reminder for all of our Wine Club members who are coming to taste this weekend, the Wine Club area will be available on Saturday only! Don’t worry if Saturday is not your day. To be sure, our Wine Club wines will be available all weekend.

Make your way to Reininger early for the best selection as some of our wines are incredibly limited due to our small production and Wine Club pre-sales.

If you were wondering what’s on tap for Reininger’s Spring Release lineup, here is our fantastic selection for the weekend.

2011   R. Reserve Chardonnay (very limited – tasting in the WC area only)
2009   Reininger Merlot (very limited)
2009   Reininger Malbec (very limited)
2004  Reininger Anomaly (very limited) – tasting in the WC area only)
2010   Reininger Cabernet Sauv.
2009  Reininger Carmenere (tasting in the WC area only)
2009   Reininger Syrah
2011   Helix Chardonnay
2011   Helix Rose (very limited)
2007   Helix Sangiovese  
2008   Helix Sangiovese (tasting in the WC area only)
2008   Helix SoRho
2010   Helix SoRho (tasting in the WC area only)
2009   Helix Merlot
2010   Helix Cabernet Sauvignon  (tasting in the WC area only)

For everyone making the journey from elsewhere, drive/fly safely and we look forward to seeing you this weekend!

One of my favorite weekend activities as a local is to walk around the neighborhoods and peek at the historic homes. If you’re coming to town to wine taste, I highly suggest that you take a break from all of the liquid and go for a wander off the beaten path of wineries and main street. Here is a Historic Buildings Map for your wanderings. I love going South of downtown and seeing the beautiful mansions of Palouse and Catherine streets. East of downtown is another lovely walking area with quaint, tiny streets filled with amazing homes dating back to the turn of the century. Of course these aren’t old compared to the east coast or, you know, anything in Europe, Asia, Africa, India…(you get the idea) but in terms of the west it’s pretty amazing. For those who really love historical homes, check out the Kirkman House Museum while you’re in town. If you happen to be in town this Sunday, April 28, you could even go to the Sweet Home Walla Walla historic homes tour at the Kirkman House Museum. Click here for tickets!

If you have questions about visiting Walla Walla, are looking for guidance, recommendations, or help, feel free to give us a call at 509.522.1994 or shoot an email to info@reiningerwinery.com. All of our staff is proudly from the area and we love sharing our town with you!

Here are a few links:

www.wallawalla.org

wallawallawine.com

wallwalla.about.com

Rosés have always been a hard-sell, mainly because when people see their pinkish color, they automatically think of the overly sweet, one-dimensional blush wines or white zinfandels. That’s not the kind of Rosé we make at Reininger, and certainly not the kind I drink anywhere else.

The best Rosés are dry, crisp and fresh, and their lighter red-berry flavors can give them an advantage in food pairings over whites and reds. They can be made with any number of grapes – Grenache, Syrah, Cinsault, Malbec and Cabernet Franc, to name a few. Though it might seem like these are a blend of red and white wines, traditionally they are 100% red fruit, just with the skins left to macerate only for a very brief period to impart subtle tannins and beautiful color.

This is sunny day, porch-sittin’ wine. If you can’t wait for Spring Release weekend, you can order it here or call us at the winery and we will set some aside for you. With only 45 cases made, this beauty is going to fly out the door.

Blend
75% Cabernet Sauvignon
20% Merlot
5% Malbec

Cooperage
Stainless Steel

Bottled April 2012

pH 3.6

Total acidity 6.0 g/L

Cases Produced 45

Tasting Notes
Juicy summer fruit lovers will flip for this one. Take a whiff and smell the aromas of sweet and sour strawberry Jolly Rancher, watermelon and squeeze of lime. Fresh strawberry and juicy watermelon carry over to the palate with a nice round texture and bright acids. Sexy summer sipping. Wow!