Tiki Beach Blowout at Preston a Success!

Aug 6 2009

Music, food and wine…yes WINE! That was the scene at the Preston Premium Wines Tiki Beach Blowout in Pasco this last Saturday evening and PalateBomb.com was there to catch all the fun. Wendy Cantu and I showed up at the event to find catering provided by Jackson’s Catering in Richland. The team headed up by Chuck Fisher, put out quite a spread, including two full hogs at 160 pounds, with all the extras. Wine by Preston Premium Wines was available for purchase, as well as beer on tap and bottled water to help beat the intense heat of that evening.

Some of the wines that were available from Preston included the:

2005 Gamay Noir – a light and fruity rose with a berry scent on the nose and an intense grape finish that reminded me almost a little too much of grape juice.

2008 Chardonnay – a nice chardonnay with a pear explosion for a nose and a smooth finish.

Music was fantastic, with a great performance by Colorblind, a local classic rock band covering hits by Creedence Clearwater Revival, The Monkeys and even Chuck Berry. VooDoo Alley opened for the party, however, and dancing ensued on the sand covered outdoor dance floor at Preston’s very own amphitheater.

I got a chance to talk with Chenyn Preston, tasting room and event’s coordinator for the winery and you can find that interview here.

Wendy Cantu got to spend some time with Chuck Fisher from Jackson’s and you can find that interview here.

All in all, the night went over smoothly and was a blast for everyone that came. I for one, hope that Preston will do more events at their beautiful faculty soon.

Canyon’s Edge Cabernet (2005 – Red Wine)

Aug 5 2009

The USA has a president, Canada has a prime minister, but in the world of wine, Cabernet is king.

Yes, if I had to appoint a “type” of wine as high council, it would be cab…hands down. Why, you ask? Robust, full bodied, and has the air of someone who knows that they’re just a little bit better than the others.

A little history:

The grapes we known widely as “Cabernet Sauvignon” are derived from two other varietals called Cabernet Franc and Sauvignon Blanc. This was discovered just recently in the late 1990s with the use of DNA typing. Before this discovery it was rumored the grape had ancient origins, even dating back to Roman times being used to create an ancient Roman wine.

Cabs traditionally have a dark, dense, and highly tannic profile. It’s easy to find cabs that give off flavors like black pepper, current, asparagus, and jam. Cabernet has an affinity for oak. It ages extremely well in traditional oak barrels, however lots of winemakers use larger barrels, as to bring less wine in contact with the wood resulting in a less dramatic oak influence.

One of my favorite cabs in the last couple years, has been the Canyon’s Edge Cabernet Sauvignon from the Horse Heaven Hills AVA. This particular cab has taken home silver in three different competitions locally in 2008, and has been recommended by master sommelier Angelo Tavernero. I poured myself a glass just the other day and I was delighted to see that it was still incredibly good. Here’s what I experienced:

Blackberries, dark current, and a hint of nutmeg on the nose with plenty of oak.

Raspberries, and a full, dark chocolate on the tongue, and a nice spicy, chocolate finish that’s smooth, drinkable, but holds up GREAT with a nice thick steak. With such a complex flavor profile, I would recommend opening this up early, and even decanting as to let all the flavors come out to breathe. Grill up your favorite cut of beef, and go heavy on the spices if you want. Don’t worry, the king can take it…

The Canyon’s Edge Cabernet is a wonderful wine at any vintage, and it has yet to disappoint my palate. It may be hard to find so call around ahead of time to your local stores and ask for it so you don’t waste a trip. Why are you still here?! The king is waiting…