Interested in joining the club? Club members get discounts on our wines, complimentary tastings in our tasting room, invitations to member-only events, discounted tickets to wine events, and priority access to new and limited releases. The wines can be shipped to you directly or picked up. Gift memberships are also available. Click here for more information.
Featured Wines This Month:
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• 2014 Black Rabbit Red, Columbia Valley
• 2015 Zinfandel, Columbia Valley
• 2014 Ferryman’s Choice Cabernet Franc, Alder Ridge Vineyard
• 2016 White Rabbit
• 2016 Riesling, Willamette Valley
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AVA Spotlight: Columbia Valley
Founded in 1984, the Columbia Valley American Viticultural Area (AVA) encompasses more than 11 million acres, including nine smaller sub-AVAs (Ancient Lakes, Yakima Valley, Red Mountain, Walla Walla Valley, Horse Heaven Hills, Rattlesnake Hills, Lake Chelan, Snipes Mountain and Wahluke Slope). It is the largest AVA in Washington state (accounting for 99% of the total vineyard area) and is geographically defined by mountain ranges to the west and north, the Columbia River to the south, and the state line to the east.
Although the size of the appellation allows for a variety of mesoclimates throughout the region, the AVA as a whole is known for cold winters and long, dry growing seasons. Due to being so far North, the Columbia Valley receives over two hours more sunlight during the growing season than Napa Valley does, and experiences 300+ days of sunshine a year. Due to the lack of water, most of the vineyards in the area are irrigated.
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Although most well-known for Bordeaux and Rhone varieties, more than 50 types of grapes are grown in the region, including all types that go into our Black Rabbit Red! Altogether, we source 20 different varieties from ten different vineyards in the Columbia Valley, a little more than half of our total tonnage. The red wines in this month’s Club shipment all hail from this wonderful region, so you’ll have plenty of opportunity to raise a glass and join us in toasting the Columbia Valley AVA!
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Why Does Spicy Food Pair Well with White Wine?
When you’re eating a spicy curry, one of the best pairing suggestions is an off-dry Riesling. Why is that? Sugar and acid are both effective at neutralizing the spice from hot peppers. When you take a bite of a spicy dish, then a sip of that sweet, refreshing wine, it counteracts the pain and makes it that much more enjoyable. Cheers!
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Recipe: Black Rabbit Green Curry
One of our favorite things to pair the 2016 Riesling with is Thai-style Green Curry. Here’s the recipe that our Executive Chef Chris Rattaro uses in the Black Rabbit Restaurant here at Edgefield.
Roughly chop lemongrass, ginger, galangal, garlic, scallions, shallots, and jalapeños into large slices. In large pan add 1 Tbsp oil and sweat vegetables over low heat. Add vegetable stock and simmer until vegetables are soft and liquid is almost gone. Add coconut milk and bring to a simmer. Remove from heat and add basil and cilantro, then blend in batches on high speed and strain. Add lime juice, sugar, and salt to taste.
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Curry Sauce:
1 Tbsp Lime Juice
1 tsp Sugar
2 14 oz Cans Coconut Milk
1 Kaffir Lime Leaves
1 Stalks Lemongrass
1/2” Piece of Ginger
1/4” Piece of Galangal
1 Cloves Garlic
2 Scallions
1 Small Shallot
1 Jalapeños
1/4 Cup Chopped Cilantro
2 Tbsp C Chopped Basil
1 Tbsp Rice Bran Oil (or other frying oil)
1/2 Cup Vegetable Stock
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To Serve:
1 Cup Jasmine Rice
2 Cups Seasonal Vegetables (Peppers, Cabbage, Eggplant, Green Beans, etc.)
2 Tbsp Rice Bran Oil (or other frying oil)
4 Tbsp Chopped Leeks
2 tsp Chopped Garlic
½ Cup Vegetable Stock
2 Cups Curry Sauce
Bean sprouts, cilantro leaves, chopped peanuts, and chili oil (for garnish)
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Cook Jasmine rice in 1 ¼ Cup lightly salted water. Sauté vegetables in oil until they start to color, then add chopped leeks and garlic. Sauté for a minute or two, add vegetable stock and season to taste with salt and pepper. Cook until vegetables are softened but still have some bite to them.
Divide rice between two bowls, pour 1 Cup of curry sauce over each bowl of rice and divide sautéed vegetables between the two. Garnish with a small handful of fresh bean sprouts, cilantro leaves, and 1 Tbsp chopped peanuts. Drizzle with chili oil and serve immediately.
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Harvest Is Coming
Although this year’s harvest is not as early as it has been for the last two years, the winery is in full swing preparing to bring in more than 400 tons of grapes. During September and October, we will be receiving the fruit from our various vineyard locations, carrying out the fermentations, and getting the wine barreled down and ready to age. It’s a busy time of year!
New! We will offer weekend tours of Edgefield Winery this fall, from September 9 through October 29. These are in addition to our standard weekday tours. It’s a wonderful opportunity to see the winery in action and get a feel for everything that goes into making the wines you love to drink.
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Watch Video: A Behind The Scenes Look at Last Year's Crush
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Upcoming Tastings & Events
Join us at Edgefield for these wondrous wine-filled affairs:
Edgefield Harvest Vintners Dinner – Thursday, October 12
Any Port in the Storm – Saturday, November 18
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