Yakima Magazine - April Wine Issue

The Art of Sally Fitch

WINE EDITION

APRIL 2013A SPECIAL INTEREST PUBLICATION OF THE YAKIMA HERALD-REPUBLICDISPLAY APRIL 5, 2013 • YAKIMAMAGAZINE.COM

M A G A Z I N E

Winey Dogs

DeAtley Scenic Drive EstateSouthard

Winery Makes its Mark

PLUS:

Winery

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FEATURESWine30 Grandview’s Dick Boushey grows some

of the best grapes, that produce some of the best wine, around.

36 Going on a wine tour? Don’t leave without our wine map!

60 Selah’s Southard Winery is a family venture that’s making its mark.

66 Noted wine columnist Paul Gregutt talks about what wine gadgets are necessary — and what aren’t.

A p r i l 2 0 1 3

A Winery’s Backstage Pass 50

Tuck Russell shows how setting appointments at wineries nets more information — and more interesting tastings. PHOTO BY JENNIFER DAGDAGAN

Scott Southard takes a break during a wine pairing event at Gasperetti’s restaurant.PHOTO BY CHAD BREMERMAN

ON THE COVER

Scott Southard takes a break during a wine pairing event at Gasperetti’s restaurant.PHOTO BY CHAD BREMERMAN

Home16 Al and Pat DeAtley show us into their

Scenic Drive grand estate’s entertaining spaces.

Art24 Sally Fitch, retired educator and

lifelong student, has a passion for fiber art.

Tech43 Love your smart phone as much as

wine? Check out these great apps.

Food44 Winey dogs make an unlikely

combination downright delicious.

Garden56 Carol Barany describes great grasses

that are beautiful and drought tolerant.

Entertainment70 Who says you can’t wine taste with

your favorite pooch? We’ll show you how.

REGULARSNotes from Yakima | 10Contributors | 12Etcetera | 48City Scene | 74Calendar | 76Interview | 78

April 2013 6 | YAKIMA MAGAZINE • yakimamagazine.com

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yakimamagazine.com • YAKIMA MAGAZINE | 7April 2013

VOLUME 5 • Issue 3April 2013

YAKIMA MAGAZINE114 North Fourth Street • Yakima, WA 98901-2707

509.577.7731 • www.yakimamagazine.comPublished every other month by

Yakima Herald-Republic

© 2013 Yakima Herald-Republic. All rights reserved. The magazine accepts no responsibility for

unsolicited manuscripts or artwork; they may not be returned.

Niche Products Manager Robin Salts Beckett

CoordinatorJill St. George

Staff WriterScott Klepach Jr.

Design & IllustrationsDavid OldenRoger Zaragoza

Chief PhotographerGordon King

PhotographySara GettysAndy Sawyer

PublisherSharon J. Prill

Vice President of SalesJames E. Stickel

Editor Bob Crider

For advertising opportunities, call 509-577-7736 or e-mail

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S A L O N

list to help you plan your own wine tour at this annual event (or this weekend).

There’s much more, too. Don’t miss us online at yakimam-

agazine.com, and our blog, From the Notepad. And as always, we welcome your feedback. Please call or email us with your comments or suggestions. Until then, grab a glass of red, white or rosé and enjoy.

-Robin & [email protected]@yakimaherald.com

I DON’T REMEMBER my parents drinking much wine when I was growing up, but I do remember sneaking a taste as a child and thinking, “Ew.”

What did I know?Jill says she didn’t drink wine until

after college, when she was living in Seattle. After her first wine tour, there was no looking back. “Moving back to Yakima was quite a treat,” she now says. “I took part in almost every wine event the valley had to offer.”

Nowadays I realize how very lucky we are to be living in such a rich agricultural area, with grape vines — and terrific wines — at our disposal. What a gift to be able to go for a short drive to taste wine straight from the barrel and take some bottles home, too. Sometimes I think we forget too easily how incredible this area of the country is. It’s a feast for the senses ... especially if you enjoy wine.

Enter our wine edition of Yakima Magazine.

Last year was our first edition dedicated to the drink that poet and playwright Ben Jonson called, “The milk

His lips drink water, but his

heart drinks wine. -E.E. Cummings

of Venus.” It was so popular, we decided to expand our effort into a more typical edition of Yakima Magazine — including home & garden, art and food features — so there’s more to sink your teeth into while enjoying your favorite glass of vino.

First up is a gorgeous photo tour of the entertaining spaces in Al and Pat DeAtley’s Scenic Drive estate, includ-ing a charming wine cellar. We also introduce readers to artist and retired teacher Sally Fitch, who’s made a life out of traveling, and art out of the textiles she’s collected.

There’s plenty of wine features too, including a profile of graper grower Dick Boushey, as well as Selah’s Southard Winery and an interesting perspective on wine touring by appointment. Since this magazine hits newsstands a couple weeks before Spring Barrel Tasting, we’ve included an area map and winery

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“AWESOME” — Maryanne T.

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“the heart of the Valley.”— Lisa W.

“Perfect for every occasion.” — Lisa D.

Robin and Jill toast spring with a glass of Yakima

Valley chardonnay. PHOTO BY CAL BLETHEN

Yakima Magazine asked its Facebook fans to fill in the blank: “Wine is...”


list to help you plan your own wine tour at this annual event (or this weekend).

There’s much more, too. Don’t miss us online at yakimam-

agazine.com, and our blog, From the Notepad. And as always, we welcome your feedback. Please call or email us with your comments or suggestions. Until then, grab a glass of red, white or rosé and enjoy.

-Robin & [email protected]@yakimaherald.com

“the heart of the Valley.”— Lisa W.

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CAROL BARANY Arriving in Yakima 31 years ago from Buffalo, NY and 15 feet of snow, Carol and her husband John found paradise on 1 1/3 acres just west of Franklin Park, where they raised three children and became Master Gardeners.

CHAD BREMERMAN has been shooting pictures for the past eight years for his own company, Portraits for a Lifetime. Chad is married to Julie Bremerman and has two daughters, Hannah, 11, and Emma, 9.

CHRISTINE CORBETT CONKLIN, a writer and editor who owns Media Northwest, was born and raised in Yakima. She enjoys travel, reading — and most anything chocolate!

JENNIFER DAGDAGAN is the mom of three amazing kids, as well as a photographer, artist and musician. She lives in Yakima and runs her photography business from her home.

PAUL GREGUTT writes the popular Wine Advisor column for The Seattle Times. His blog is paulgregutt.com.

MELISSA LABBERTON has been freelance writing for the past 20 years. With a bachelor’s in theater from the UW, she has been an active performer and director for the Warehouse Theatre of Yakima.

CHRISTINA MCCARTHY and her husband are parents of three wonderful children. A graduate of CWU and former English teacher, Christina spends much of the work week writing.

ANDREA MCCOY Having made her home in Yakima five years ago, Andrea lives with her husband and three young children. With a degree in journalism from Western Washington University, she does writing and public relations for non-profits around the Valley, wrangles toddlers and as a novice cook, can often be found in the kitchen testing out new recipes.

TUCK RUSSELL enjoys Yakima’s sunshine, wine, climbing and hiking. He also pursues Frisbees, racquetball and morel mushrooms. Tuck worked for several years for a small Prosser winery.

WENDY WARREN, a lifelong Yakima resident, has a passion for writing and creative endeavors. She teaches writing, explores art and shares life with husband, Terry, and their cat, Picasso.

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FROM THE BLOG

What’s new at yakimamagazine.com«Recipes•Zucchini pizza

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•Double berry cobbleryakimamagazine.com/yummy-double-berry-cobbler-recipe

•Chocolate-drizzled strawberry kabobsyakimamagazine.com/chocolate-drizzled-strawberry-kabobs

Shopping»We check in at the new Morton’s Antique

Mall & Collectibles, and a refreshed Patina.yakimamagazine.com/love-mortons-antique-mall

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A Home to Share

BY MELISSA S. LABBERTONPHOTOS BY CHAD BREMERMANHOME & GARDEN

OPPOSITE: The formal entrance to the DeAtley home, with double staircases and multiple chandeliers. ABOVE: The kitchen includes a pizza oven, a large bar and a view of their backyard.


WA Home to Share

WHEN AL AND PAT DEATLEY BUILT their jaw-dropping 27,000-square-foot house on Scenic Drive 13 years ago, they didn’t plan to hide away behind the mansion’s gates. Instead, the couple carved the Latin motto Non Nobis Solum (Not for ourselves alone) above the front door and have graciously opened their grand estate for many fundraisers benefiting the Yakima Valley.

Al, 79, is the former owner and chief executive officer of Superior Asphalt and has been active in many professional and community boards over the years. While Al has a wonderfully “bigger than life” pres-ence, Pat, 78, complements that nature with a warm and welcoming personality.

Obviously grand, the home sits on top of Scenic with a large guest house to the east. The main house features two sides. Like the country estate Highclere on the popular PBS drama, Downton Abbey, the DeAtley home has both public rooms and more private areas reserved for family and close friends.

“One side of the house is formal and the other side is for fun,” Al explained with a

chuckle. “We have eight or nine fundraisers a year, and it takes a lot to open your home. But when a charity comes knocking we always say yes. It’s our contribution to the community.”

In past summers their grand terrace and expansive manicured lawn have provided a popular venue for many large galas, includ-ing fundraisers benefiting Washington’s wine industry, an industry in which Al was involved for many years. Al and Pat have also personally invested in Eastern Washington wineries, so these events were especially dear to their hearts.

This past December, the couple hosted their 13th annual Christmas party with 180 guests, including Yakima Valley Memorial Hospital’s Florence Wight Guild, in the home’s luxurious living room. The grand scale of the space, with its 37-foot ceiling, make the room a perfect place for an elegant evening. The room is bookended with huge matching marble fireplaces, topped with pastoral murals by Hollywood artist Diane Mastel, along with six-foot classical statues of the Four Seasons and custom-made 18th century style Baker furnishings. Joe Simon

OPPOSITE: The formal entrance to the DeAtley home, with double staircases and multiple chandeliers. ABOVE: The kitchen includes a pizza oven, a large bar and a view of their backyard.


and Ed Maske, former partners in Yakima’s Shopkeeper, helped the couple acquire the furnishings, the marble mantel pieces that came from China and the extensive original artwork that appears throughout the house. Joe continues to decorate the home’s public spaces for Christmas, which make the holiday even more magical.

The formal dining room next door appears much more intimate in compari-son, even with a stunning custom-built, 14-foot-long Baker dining table as its

HOME & GARDEN

centerpiece. But what truly captures diners’ attention are the room’s two muscular Greek statues that hold up the ceiling from their perch on the fireplace mantel.

When the incredibly heavy pieces of marble for the fireplace arrived from China, it became apparent to the builder that they would crash through the dining room floor if they weren’t reinforced. “Then Pat had an argument over the Greek guys (statues),” Al recalled. Their exposed private parts were on public display and Pat didn’t want to look

at them while eating dinner. After much discussion the problem was settled: Today, Pat always sits on the other side of the table, facing away from the offending mythical men.

Occasionally for smaller events, the DeAtleys invite guests into their mini-movie palace. Complete with plush red velvet seats and gold-trimmed theater curtains, Pat and Al enjoy showing movies and often invite some of Yakima’s best local talent to perform on the stage as an after-dinner

RIGHT: A pair of statues holds up the ceiling,

perched on the massive marble fireplace.

OPPOSITE: The Baccarat crystal chandelier in

the dining room, with Baccarat’s signature

single red crystal.


at them while eating dinner. After much discussion the problem was settled: Today, Pat always sits on the other side of the table, facing away from the offending mythical men.

Occasionally for smaller events, the DeAtleys invite guests into their mini-movie palace. Complete with plush red velvet seats and gold-trimmed theater curtains, Pat and Al enjoy showing movies and often invite some of Yakima’s best local talent to perform on the stage as an after-dinner


treat. Post show, guests can entertain them-selves with a game of pool or mingle at the well-stocked bar.

But the house also has a fun side reserved just for family. Using an open-concept design, the large, modern kitchen and casual dining space flow easily into a family room with plush, overstuffed couches and an attractive bar. Decorated with comfortable, informal décor, it’s no wonder they spend hours of family time in this light-filled great room. In fact, Pat claims her favorite spot in the whole house is in the kitchen sitting on an old wooden stool next to a butcher block stand, while sipping her favorite beverage and watching television. Her sunny solarium, where she cultivates a veritable jungle of tropical plants, takes a close second. Both Pat and Al have their own private offices as well. It comes as no surprise that after a long business career, Al enjoys spending most of his time in this handsome, wood-paneled sanctuary.

An invitation to explore the DeAtleys’ 800-bottle wine cellar comes as a rare treat. Down a flight of stairs and through

HOME & GARDEN

a worm-wood, castle-like door, guests can explore an amazing collection of wine, carefully stored in a temperature controlled, circular room with a hand-painted dome. Catalogued according to variety, the wine comes from around the world, but most is from Washington state. In spite of Al’s involvement in the wine industry over the years, when asked about his favorite, he replied with a twinkle in his eye, “I don’t drink wine … Beefeaters!”

Pat, though, is partial to Chateau St. Michelle’s Chardonnay. The oldest bottle they’ve had in their cellar was a 1904 port, gifted to them by their late neighbor, Dr. Michael Murphy, a wine aficionado. Ironically, the date of the bottle coincided with the year Al’s mother was born, so it was only fitting that they drank the port on her 90th birthday.

Happily married for 59 years, and living in their palatial mansion for 13, Al and Pat have invited the Yakima Valley to share their house, living up to their motto, “Not for Ourselves Alone.”

The bar area off the home’s informal family room.

To see more pictures, visit yakimamagazine.com


a worm-wood, castle-like door, guests can explore an amazing collection of wine, carefully stored in a temperature controlled, circular room with a hand-painted dome. Catalogued according to variety, the wine comes from around the world, but most is from Washington state. In spite of Al’s involvement in the wine industry over the years, when asked about his favorite, he replied with a twinkle in his eye, “I don’t drink wine … Beefeaters!”

Pat, though, is partial to Chateau St. Michelle’s Chardonnay. The oldest bottle they’ve had in their cellar was a 1904 port, gifted to them by their late neighbor, Dr. Michael Murphy, a wine aficionado. Ironically, the date of the bottle coincided with the year Al’s mother was born, so it was only fitting that they drank the port on her 90th birthday.

Happily married for 59 years, and living in their palatial mansion for 13, Al and Pat have invited the Yakima Valley to share their house, living up to their motto, “Not for Ourselves Alone.”

RIGHT: The dining room table has room for 14. The portraits at the north end

are of Al and Pat.BELOW: The home’s

movie theatre mimics the real thing, with plush red

fabric and drapes. The theatre also has a pool

table and bar.

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AL DEATLEY’S INTEREST IN THE WASHINGTON wine industry became personal 10 years ago, when he began leading a consortium called Washington Wine Country. The nonprofit aimed to put a spotlight on the Yakima, Columbia and Walla Walla valleys to push wine tourism to this area. His daughter, Janet Le Duc, lead the non-profit for many years, before the ownership and management was turned over to the Yakima Valley and Tri-Cities visitor and convention bureaus last year.

Six years ago, Deatley invested in the Walla Walla winery, Long Shadow Vintners, and later a vineyard on the Wahluke Slope east of the town of Mattawa near the Columbia River.

“I liked Shoup’s ideas and how he was putting the winery together,” DeAtley said. Allen Shoup, former CEO of Chateau Ste. Michelle and its affiliate wineries, possessed a dream of bringing winemak-ers from across the globe to come to Washington and create world-class wine from the region’s top vineyards. DeAtley said he knew wine would be “a hot item in the future.” Additionally, his investment seemed secure knowing that Shoup’s close friend was Robert G. Mondavi, of the successful California wine dynasty.

Today, Long Shadow Vintners features vintages created by winemakers from Italy, France, Germany, Australia and Napa.

DeAtley’s subsequent investment in a vineyard on Wahluke Slope near the Columbia River turned out to be an excel-lent venture. “Sitting on a slope, there’s a 700-foot difference in elevation,” DeAtley said. The steep hillside allows for cultiva-tion of different grape varieties. The spot also boasts one of Washington’s warmest growing areas. According to the publica-tion Wines Northwest, the Wahluke Slope “produces 20 percent of the entire Washington State harvest each year.”

DeAtley has recently transferred his investment in Long Shadow Vintners and the Wahluke Slope vineyard to his daugh-ter, who lives in Seattle. Whatever the ownership, the DeAtleys’ passion for the Washington state wine industry remains strong and enduring.

HOME & GARDEN

ABOVE: Ornate gates open onto the wine cellar.

RIGHT: The wine cellar’s dome was created by

Diane Mastel.

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AL DEATLEY’S INTEREST IN THE WASHINGTON wine industry became personal 10 years ago, when he began leading a consortium called Washington Wine Country. The nonprofit aimed to put a spotlight on the Yakima, Columbia and Walla Walla valleys to push wine tourism to this area. His daughter, Janet Le Duc, lead the non-profit for many years, before the ownership and management was turned over to the Yakima Valley and Tri-Cities visitor and convention bureaus last year.

Six years ago, Deatley invested in the Walla Walla winery, Long Shadow Vintners, and later a vineyard on the Wahluke Slope east of the town of Mattawa near the Columbia River.

“I liked Shoup’s ideas and how he was putting the winery together,” DeAtley said. Allen Shoup, former CEO of Chateau Ste. Michelle and its affiliate wineries, possessed a dream of bringing winemak-ers from across the globe to come to Washington and create world-class wine from the region’s top vineyards. DeAtley said he knew wine would be “a hot item in the future.” Additionally, his investment seemed secure knowing that Shoup’s close friend was Robert G. Mondavi, of the successful California wine dynasty.

Today, Long Shadow Vintners features vintages created by winemakers from Italy, France, Germany, Australia and Napa.

DeAtley’s subsequent investment in a vineyard on Wahluke Slope near the Columbia River turned out to be an excel-lent venture. “Sitting on a slope, there’s a 700-foot difference in elevation,” DeAtley said. The steep hillside allows for cultiva-tion of different grape varieties. The spot also boasts one of Washington’s warmest growing areas. According to the publica-tion Wines Northwest, the Wahluke Slope “produces 20 percent of the entire Washington State harvest each year.”

DeAtley has recently transferred his investment in Long Shadow Vintners and the Wahluke Slope vineyard to his daugh-ter, who lives in Seattle. Whatever the ownership, the DeAtleys’ passion for the Washington state wine industry remains strong and enduring.

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BY WENDY WARRENPHOTOS BY GORDON KINGART

SSALLY FITCH IS A STUDY IN contrasts: a small-town girl who’s traveled the globe; a teacher who never lost the yen for learning; a collector of exotic fabrics who loves to share her finds; a frequent traveler to far-flung corners of the world with deep roots in the Yakima Valley. Now retired at age 72, Sally utilizes those contrasts in her new “career:” fiber artist.

Animated, effusive, articulate and funny,

Sally Fitch: A Study in Contrasts

Sally punctuates her stories with smiles. As she relates details of her life, one has the distinct impression that she’s not just reciting a memory but seeing and hearing it play out in the space between her and the listener. In those stories she traces her path from child of the Plains to artist in textiles.

Sally was born at the eastern edge of Montana, daughter of a railroad man who worked for the Milwaukee Road and a

teacher-mother. Her father’s work required relocations that took the family farther west with each move, eventually landing them in Yakima when she was 10.

As a little girl, Sally loved fabric. “As soon as I could handle scissors, I tried to figure out how to make cloth into something wearable.” Frustrated by efforts that looked “like paper-doll clothes,” she joined 4-H and learned to sew. “My mom wasn’t much help


with technical things, but she always bought me good fabric and Jantzen sweaters to complete my outfits.”

Her mom was good at stirring Sally’s taste for travel. Every fall her mother used the employees’ free train privileges with other railroads to take her daughters to New York City. The girls could buy one dress and one pair of shoes each with their cherry-picking money. Some years later, when her mother was earning an education master’s degree at Columbia, the girls again went along. “We could roam the neighborhoods at will, but Mama told us don’t ride the subways!”

At the University of Washington, Sally’s first choice of study was anthropol-ogy. But at that time, the major wasn’t open to women. She opted for her next favorite, history, with a Spanish minor. She embraced academic travel during her junior year, participating in the Experiment in International Living in Costa Rica and Guatemala.

Sally says simply, “That was a

Sally Fitch sits in her basement studio, surrounded by fabrics she’s collected from around the world and stitched together to create fiber artwork.

Sally punctuates her stories with smiles. As she relates details of her life, one has the distinct impression that she’s not just reciting a memory but seeing and hearing it play out in the space between her and the listener. In those stories she traces her path from child of the Plains to artist in textiles.

Sally was born at the eastern edge of Montana, daughter of a railroad man who worked for the Milwaukee Road and a

life-changing experience.” She reveled in the rich cultural stew of Central America and discovered her passion for ethnic textiles. Browsing local markets, she bought colorful fabrics and handmade clothes. If she could afford it, she snatched it up.

Back home her dad said, “You’re going to have to make a living.” Rather than the history master’s she wanted, Sally picked up teaching credentials. She taught Spanish in Othello — “a community I loved, where everyone supported the schools” — followed by a year in Auburn. Then the next phase of her life began: she married Jim Fitch, her friend since junior high days in Yakima. They moved to California where Sally taught and Jim finished his tour with the Navy.

The couple then volunteered together for the Peace Corps. The Fitches were sent to northern Chile near the Bolivian border. Getting there was arduous — several hours by truck and mule — but their assignment was tougher: community development to counter misguided agriculture, severe water

teacher-mother. Her father’s work required relocations that took the family farther west with each move, eventually landing them in Yakima when she was 10.

As a little girl, Sally loved fabric. “As soon as I could handle scissors, I tried to figure out how to make cloth into something wearable.” Frustrated by efforts that looked “like paper-doll clothes,” she joined 4-H and learned to sew. “My mom wasn’t much help


shortages and local leadership hostile to change.Within a year, it was clear they couldn’t effect needed

progress. Reassigned to southern Chile, they both taught at a Methodist school. Sally says with a smile, “I got the leftover classes, things I had no background in: Chilean history, folk dance, art, and all in Spanish.”

Following their two years with the Peace Corps, the Fitches moved around the U.S. in pursuit of graduate degrees and jobs. One of their children was born while the couple studied at Purdue University in Indiana; the other in Palo Alto, Calif.

Soon another adventure came along that was too good to pass up: Jim was offered a position as an agricultural econo-mist in Cairo with the Ford Foundation. The family lived a few blocks from Tahrir Square, focal point of the recent Egyptian revolution, but in the late 1970s the city felt safe and hospitable to the Fitches.

Says Sally, “We learned the glories of Islamic culture, art, music, history, science, food!” During their three years there, the family traveled throughout the Mideast and northern Africa. “We could have continued the international life, but we wanted to have a place our kids could call home.”

They returned to Yakima in 1980. Jim opened his office as an agricultural economics consultant. Sally resumed teach-ing Spanish and history in the Yakima schools, first at Wilson Junior High (now Middle School), then at Eisenhower High

TOP: Fitch collected jewelry from Yemen and Egypt while working there. OPPOSITE: Fitch has constructed vests from fabrics from throughout the world. They hang on one wall of her basement workshop. OPPOSITE LEFT: A vest made from plastic bags from northern India.

ART


TOP: Fitch collected jewelry from Yemen and Egypt while working there. OPPOSITE: Fitch has constructed vests from fabrics from throughout the world. They hang on one wall of her basement workshop. OPPOSITE LEFT: A vest made from plastic bags from northern India.

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Follow Sally’s art explorations and travels on her blog, Nomad-Sally: nomad-sally.

blogspot.com.

Go to yakimamagazine.com for a 2010 video interview with Sally.

and Stanton Academy. She retired in 2000, but returned to teaching a few years later for Washington State Juvenile Rehabilitation Services in Yakima, working with youth offenders on parole. “It was a challenging teaching environment because the student population was continually changing, but it was more fun because instruction was individualized and we could do interesting things outside of the classroom,” she says.

All the while, Jim and Sally continued traveling, seeking out tiny villages and out of the way regions still steeped with tradi-tional cultures. And textiles. For Sally, there are always textiles to discover and acquire.

Sally retired for good in 2005 and returned to her lifelong interest in apparel-making, but with a twist. Inspired by the artwork of friend and mentor Ann Bowker, Sally saw that she could use her now-extensive collection of textiles as the launch point for art-to-wear.

However, just as she began exploring

fiber art, Jim was critically injured. While retrieving an errant tennis ball, he climbed a wall using a bush for support. The bush wasn’t strong enough and Jim fell onto the concrete tennis court, crushing both wrists and suffering a compression fracture of the spine. Many times during the year of his initial recovery, Sally found herself worried and unable to sleep. Bowker counseled her to use those wee hours to sew.

“I’d get up in the middle of the night and cut pieces out. For me, making art-to-wear started out as a kind of therapy.”

Soon Sally found her artistic trademark: art-to-wear that extends the work of the craftspeople she encounters in her travels. “What turns me on is the work of ethnic artisans. If they can work hard, so can I. I want to honor their work through my interpretations of their textiles.”

Her creations usually start when some-thing in her stash catches her attention. She pulls out other fabrics, sketches ideas and

digs out a pattern. Gradually, the design emerges. The advice she gives others is what she practices herself: “Never mind the fear. Just play and have fun with a project!”

A fiction writer might characterize Sally’s evolution from teacher to textile artist as “an inevitable surprise.” The journey has been complex, but her adventures have led to where she is today: an artist expressing all that life has taught her, often with a laugh.

Woven baskets from the Sudan and Ethiopia hang on Fitch’s wall.

Below the baskets are boxes of fabric, organized by country.

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OODick Boushey Cultivates the Good Life

BY CHRISTINE CORBETT CONKLINPHOTOS BY CHAD BREMERMANWINE

ON THE SOUTHERN SLOPE OF THE Rattlesnake Hills, where nature provides an ideal blend of warm days slowly fading into cool nights, Dick Boushey produces what are recognized as some of the finest wine grapes in the country.

“I feel lucky to be able to do this,” the 61-year-old grower humbly observes, referring to some 300 acres planted in wine grapes, juice grapes, apples and cherries in four different sites around Grandview. “I like what I’m doing.”

Boushey shares his home, settled in the midst of his vineyards, with wife of 34 years, Luanne. From there, he “can sit and look out at Mount Rainier, Mount Adams and all the

Horse Heaven Hills. Behind me is the stark beauty of sagebrush. In ‘the world according to Dick,’ I have the perfect setting,” he says. It’s these same vineyards where his two daughers grew up. “On the farm,” he says.

Boushey specializes in Syrah grapes — a dark-skinned fruit that has become popular for its full-bodied, intense red wines — as well as Merlot and Cabernet grapes. He also raises other Bordeaux grapes, with a few Italian and Spanish grape varieties thrown in for good measure. Although he does not make wine commercially, he sells to 35 wineries in Washington and Oregon. His name appears on bottles for about 10 varieties of wine made by 15 wineries,

Boushey walks behind a tractor chugging up a vineyard row.


Dick Boushey Cultivates the Good Life

ON THE SOUTHERN SLOPE OF THE Rattlesnake Hills, where nature provides an ideal blend of warm days slowly fading into cool nights, Dick Boushey produces what are recognized as some of the finest wine grapes in the country.

“I feel lucky to be able to do this,” the 61-year-old grower humbly observes, referring to some 300 acres planted in wine grapes, juice grapes, apples and cherries in four different sites around Grandview. “I like what I’m doing.”

Boushey shares his home, settled in the midst of his vineyards, with wife of 34 years, Luanne. From there, he “can sit and look out at Mount Rainier, Mount Adams and all the

Horse Heaven Hills. Behind me is the stark beauty of sagebrush. In ‘the world according to Dick,’ I have the perfect setting,” he says. It’s these same vineyards where his two daughers grew up. “On the farm,” he says.

Boushey specializes in Syrah grapes — a dark-skinned fruit that has become popular for its full-bodied, intense red wines — as well as Merlot and Cabernet grapes. He also raises other Bordeaux grapes, with a few Italian and Spanish grape varieties thrown in for good measure. Although he does not make wine commercially, he sells to 35 wineries in Washington and Oregon. His name appears on bottles for about 10 varieties of wine made by 15 wineries,

ranging from Maison Bleue in Walla Walla to Fidelitas Winery in Benton City. Boushey also manages local vineyards for Efeste Winery and the Upchurch Vineyard.

Among his honors, he’s received the 2002 Erick Hanson Wine Grape Grower of the Year award from the Washington Association of Wine Grape Growers, the 2007 Walter Clore Award from the Washington State Grape Society and the 2008 Washington Association of Wine Grape Growers’ Industry Service Award. In addition, he sits on numer-ous boards, including Welch’s National Grape Cooperative, the Washington State Wine Commission and the Auction of 14.300325.YAK.O


Washington Wines (which raises money for Children’s Hospital in Seattle).

Boushey’s outgoing manner and wide range of experience draw enthusiastic reviews from his peers and acquaintances alike.

“He’s a very affable, friendly guy, a lot of fun to be around,” observed Wade Wolfe, co-owner and winemaker for Thurston Wolfe Winery in Prosser. “I’ve known Dick for at least 30 years. He is among the most active members of the wine industry — not just as a grower, but as an advocate and representative.”

And noted wine columnist Paul Gregutt thinks Boushey is quite a character. “Before turning to wine writing, I worked in radio and television and interviewed hundreds of artists, musicians, actors and media person-alities. Dick Boushey is right out of central casting, and I mean that in the best possible way,” Gregutt said. “When you look up Yakima grape grower in the dictionary, you get a picture of Dick Boushey. He is humble, dedicated, innovative, canny, self-effacing, witty, immensely talented and relentlessly hard-working. I have often written, and believe in my heart, that his vineyard produces, among many other successes, the best Syrah grapes in the country.”

The rave reviews are all the more remarkable for a man who didn’t want to go into agriculture. In fact, Boushey started out in finance. In the 1970s, Boushey studied banking at the University of Puget Sound, after years of helping out on farms in the Sumner area. He was fed up with summers spent picking everything from blueberries to rhubarb, strawberries, daffodils and tulips.

WINEOPPOSITE: Dick Boushey in his Grandview vineyard.

“...his vineyard produces, among many other successes, the best Syrah grapes in the country.”


Washington Wines (which raises money for Children’s Hospital in Seattle).

Boushey’s outgoing manner and wide range of experience draw enthusiastic reviews from his peers and acquaintances alike.

“He’s a very affable, friendly guy, a lot of fun to be around,” observed Wade Wolfe, co-owner and winemaker for Thurston Wolfe Winery in Prosser. “I’ve known Dick for at least 30 years. He is among the most active members of the wine industry — not just as a grower, but as an advocate and representative.”

And noted wine columnist Paul Gregutt thinks Boushey is quite a character. “Before turning to wine writing, I worked in radio and television and interviewed hundreds of artists, musicians, actors and media person-alities. Dick Boushey is right out of central casting, and I mean that in the best possible way,” Gregutt said. “When you look up Yakima grape grower in the dictionary, you get a picture of Dick Boushey. He is humble, dedicated, innovative, canny, self-effacing, witty, immensely talented and relentlessly hard-working. I have often written, and believe in my heart, that his vineyard produces, among many other successes, the best Syrah grapes in the country.”

The rave reviews are all the more remarkable for a man who didn’t want to go into agriculture. In fact, Boushey started out in finance. In the 1970s, Boushey studied banking at the University of Puget Sound, after years of helping out on farms in the Sumner area. He was fed up with summers spent picking everything from blueberries to rhubarb, strawberries, daffodils and tulips.

OPPOSITE: Dick Boushey in his Grandview vineyard.

April 2013

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What’s Your Grape I.Q.? Do you glaze over when people discuss wine? Don’t know the difference between a “Syrah” grape and “Syria”? Increase your “Grape I.Q.” with these simple definitions.*

WINE

MERLOT Known for sweet cherry and berry flavors and complex aromas. This variety became popular in the U.S. in the early 1970s.

CABERNET SAUVIGNON A complex grape that slowly develops its signature fruity flavor. Many years of aging nicely develop this wine, but most are quite drinkable at any age.

SYRAH Washington’s first Syrah grapes were planted in 1986 in the Yakima Valley, with an increase in plantings in recent years. A spicy varietal, Syrah grapes develop intense deep flavors with aromas that run from blackberries to roasted coffee.

CABERNET FRANC Its unique characteristics allow the Cabernet Franc grape to be used as both a blending grape and a stand alone grape. By itself it’s both spicy and mellow.

OTHER REDS Lemberger • Sangiovese • Malbec

CHARDONNAY The Yakima Valley’s most widely planted grape, manifesting as crisp non-oak versions to barrel fermented wines. Wineries might also use a technique called “malo-lactic fermentation” to add vanillin and buttery flavor notes.

RIESLING Most versions of Washington Rieslings are off-dry to slightly sweet.

SEMILLON Semillon is usually enjoyed young, but they can develop into rich, nutty wines.

SAUVIGNON BLANC Sauvignon Blanc makes two wines: Sauvignon Blanc and Fumé Blanc. Like Chardonnay, styles range from tart to tangy.

GEWÜRZTRAMINER Gewürztraminer can withstand the cold winters, and develops flavors of allspice and tropical fruits.

OTHER WHITES Chenin Blanc • Pinot Gris • Viognier

*Source: wineyakimavalley.org

“I went to school to become a banker, but I found I didn’t enjoy it,” he explained. “In 1975, my dad bought an apple orchard in Grandview and asked me to run it. It was supposed to be for only one year.”

But one thing led to another, and Boushey discovered that farming might not be so bad after all.

“The challenge of making a living off a farm is you have to be very creative, work very hard, outthink Mother Nature, outthink the market,” he said. He began planting wine grapes in 1980 when the industry was just beginning in Central Washington.

“I’ve had to learn over the years how these things grow,” he observed. “At first, it was just intuitive. Everyone was learning together. The wine industry here wasn’t taken very seriously then, but I was fasci-nated by it.”

Nowadays, though, he knows what’s going on in the plants. “I have really good people working for me … I read a lot. I hang out at the WSU Prosser research center (where wine grape research is done).”

Boushey routinely walks through every

block of grapes he’s planted. He still has to laugh as he passes through his first plot of Cabernet grapes.

“I had no clue what I was doing,” he recalls. “In the middle, several rows curve and are uneven. But now I know where the rocky areas are, where the good soil is.”

His renowned Syrah grapes, now his biggest seller, came along in 1993.

“I was one of the earlier growers of Syrah,” Boushey explained. “The conditions here — higher elevation, cooler so that the grapes ripen later but don’t get high alcohol content or over-ripen, shallow, rockier soil that allows us to keep the canes shorter and pick smaller grapes with good color — are the closest thing to the Old World origins of this grape of anything in the New World, even California.”

And he says he never has enough Syrah. “It’s different from other reds. It has a big, bold taste. It’s lush. It doesn’t have harsh-ness. You don’t need to age the grapes as long. They reflect where they’re grown, and can taste dramatically different.”

Jon Meuret, owner and winemaker for Maison Bleue in Walla Walla, has purchased

grapes from Boushey since 2008.“He’s great to work with,” Meuret says.

“He’s got a keen sense of how to struggle the vine (a technique of making the vine work harder) to make great fruit and he’s also got a great palate … All of the top wineries want to be in his vineyard(s).”

In Boushey’s words, there’s “a lot of hype in the wine business,” and he admits there’s a certain romance to the idea of growing exceptional grapes. But, he says, “What’s important is doing things right year after year and making a good product.”

Boushey says that he has never had his own winery “because I’ve never had the time or the money. I also kept thinking, ‘I would have to compete with my customers.’” However, he and his father-in-law, Glen Holden, have dabbled in making a small amount of wine over the past 30 years.

“We probably make about 55 gallons a year,” Boushey said. “I love wine. I’m a wine nut. I drink all kinds of wine.”

And he has no intention of ever leaving this industry he loves.

“I’m probably going to do this ‘til I fall off the truck one day,” he said with a laugh.

The autumn sun shines on vineyards in harvest.

April 2013 April 2013 34 | YAKIMA MAGAZINE • yakimamagazine.com

What’s Your Grape I.Q.? Do you glaze over when people discuss wine? Don’t know the difference between a “Syrah” grape and “Syria”? Increase your “Grape I.Q.” with these simple definitions.*

MERLOT Known for sweet cherry and berry flavors and complex aromas. This variety became popular in the U.S. in the early 1970s.

CABERNET SAUVIGNON A complex grape that slowly develops its signature fruity flavor. Many years of aging nicely develop this wine, but most are quite drinkable at any age.

SYRAH Washington’s first Syrah grapes were planted in 1986 in the Yakima Valley, with an increase in plantings in recent years. A spicy varietal, Syrah grapes develop intense deep flavors with aromas that run from blackberries to roasted coffee.

CABERNET FRANC Its unique characteristics allow the Cabernet Franc grape to be used as both a blending grape and a stand alone grape. By itself it’s both spicy and mellow.

OTHER REDS Lemberger • Sangiovese • Malbec

CHARDONNAY The Yakima Valley’s most widely planted grape, manifesting as crisp non-oak versions to barrel fermented wines. Wineries might also use a technique called “malo-lactic fermentation” to add vanillin and buttery flavor notes.

RIESLING Most versions of Washington Rieslings are off-dry to slightly sweet.

SEMILLON Semillon is usually enjoyed young, but they can develop into rich, nutty wines.

SAUVIGNON BLANC Sauvignon Blanc makes two wines: Sauvignon Blanc and Fumé Blanc. Like Chardonnay, styles range from tart to tangy.

GEWÜRZTRAMINER Gewürztraminer can withstand the cold winters, and develops flavors of allspice and tropical fruits.

OTHER WHITES Chenin Blanc • Pinot Gris • Viognier

*Source: wineyakimavalley.org

grapes from Boushey since 2008.“He’s great to work with,” Meuret says.

“He’s got a keen sense of how to struggle the vine (a technique of making the vine work harder) to make great fruit and he’s also got a great palate … All of the top wineries want to be in his vineyard(s).”

In Boushey’s words, there’s “a lot of hype in the wine business,” and he admits there’s a certain romance to the idea of growing exceptional grapes. But, he says, “What’s important is doing things right year after year and making a good product.”

Boushey says that he has never had his own winery “because I’ve never had the time or the money. I also kept thinking, ‘I would have to compete with my customers.’” However, he and his father-in-law, Glen Holden, have dabbled in making a small amount of wine over the past 30 years.

“We probably make about 55 gallons a year,” Boushey said. “I love wine. I’m a wine nut. I drink all kinds of wine.”

And he has no intention of ever leaving this industry he loves.

“I’m probably going to do this ‘til I fall off the truck one day,” he said with a laugh.

The autumn sun shines on vineyards in harvest.


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WINE

SPRING — AND WINE — IS IN THE AIR, as the Yakima Valley prepares for its annual Spring Barrel Tasting event, April 26-28. During Spring Barrel wine lovers can taste new vintages straight from the barrel, with many wineries offering special food and entertainment. So if you’re planning on hitting the road this month, here are some helpful tips:

Wine Yakima Valley Premier Passes. Those who purchase a Premier Pass through Wine Yakima Valley will get discounts on wine purchases, access to reserved tastings

Sip, Swirl & Celebrate: Spring Barrel 2013

and waived tasting fees at some wineries. Premier passes are available for $30 in advance at wineyakimavalley.org, or $35 at participating wineries.

Rattlesnake Hills Wine Trail offers an early barrel tasting April 20-21. With wineries located from Union Gap to Outlook, the Rattlesnake Hills Wine Trail event is a little less crowded than the following weekend, although wineries from RHWT do take part in regular Spring Barrel Tasting as well. Check out its website for information on its Passport program. Go to rattlesnakehills.org.

BY ROBIN SALTS BECKETTFILE PHOTO BY JENNIFER DAGDAGAN


Wine Tasting 101

1) Get a glass. Although some wineries will have glasses for sale, it’s best to grab your own. Or you can stop by Yakima’s Visitors Information Center, where they’ll be selling LED wine glasses for $5 (cool!). The Visitor’s Center will also offer tastings of Apex sparkling wines, paired with Brix chocolate. Check it out at 101 N. Fair Avenue in Yakima, or go to visityakima.com.

2) Secure transportation. There are limousine companies who often have wine tour packages, as well as small buses for larger groups. Limos and buses are popular, so make sure to book early. If you’re using your own transporation, make sure to use a designated driver. Often wineries will offer special non-alcoholic drinks, too.

3) Map your route. This makes the road trip a little less hectic. Make sure that you include your “don’t miss” destinations, and include a few in between, too. Use the listing on the following pages to help you — it has information on who’s offer-ing food or entertainment. Keep in mind, the map includes wineries that are open by appointment only. If you don’t know the winery well, it’s best to call ahead.

4) Pack snacks! Don’t allow hunger to ruin your wine tour. Pack snacks or a small picnic basket, so you can gnosh along the way.

5) Bring cash. Although there isn’t a cost associated with Spring Barrel Tasting, many wineries charge a tasting fee (the charge is often waived if wine is purchased). Better to be safe than sorry.


WINERY MAP

Yakima Valley Hwy.

Parker Heights Rd.

14

201522 2623

2724

2128

2519

29

30

31 32

33

34

35

38

41

52

403937

4243

44

50 5146,47,48,49

55

36 53

45

54

161718

1,2

34

5,6,7,8,9

10

11

1213

Willow CrestThurston Wolfe WineryWine O’ClockMilbrandt VineyardsGamache VintnersCoyote Canyon WineryMartinez & MartinezApex CellarsMaison Bleue

Airfield Estates

yHightower CellarsHedges Family EstateFidelitasKiona Vineyards WineryTerra Blanca WineryBuckmaster CellarsCooper Wine Company

Sleeping Dog WinesChandler Reach VineyardsTapteil Vineyard & Winer

Maryhill Winery

rt Winery53. Columbia Crest Winery54. Benton City wineries (list on map)55.

51. Mercer Estates52. VineHea

Kestrel Vintners

Hogue Cellars47. Heaven’s Cave Cellars48. Alexandria Nicole Cellars49. Cowan Vineyards50.

43. Desert Wind Winery

44. Snoqualmie Vineyards45. Chinook Wines46.

Vintner’s Village (list on map)41. Pontin Del Roza42. Hinzerling Winery

ry37. Yakima River Winery38. Barrel Springs39. C&C Vintage Cellars40.

Steppe Cellars34. Tucker Cellars35. YVCC Teaching Winery36. McKinley Springs Wine

Horizons Edge Winery31. Eaton Hill Winery32. Tefft Cellars Winery33.

y27. Cultura Wine

28. Paradisos del Sol Winery29. Portteus Vineyard30.

23. Agate Field Vineyard24. Maison de Padgett Winery25. Severino Cellars26. Silver Lake Winer

Claar Cellars20. ry21. Two Mountain Winery22. Dineen Vineyards

ry

16. Wineglass Cellars17. Tanjuli Winery18. Bonair Winery19.

Hyatt Vineyards Wine Treveri Cellars

9. Kana Winery10. Treveri Cellars11. Windy Point Vineyards

12. Masset Winery13. Piety Flats Winery 14. Knight Hill Wine15. Reflection Vineyards

Fontaine Estates 3. Wilridge Vineyards4. Naches Heights Vineyard 5. Gilbert Cellars6. AntoLin Cellars7. Lookout Point Winery8.

82

82

82

82

22122

22

97

97

12

241

1. Southard Winery2.

Sunnyside

Benton City

McK

inley

Sprin

gsRd

GapRd.

HizerlingRd.

Mc Donald

Rd.

Selah

Yakima

Union Gap

Wapato

Zillah

Granger

Grandview

Prosser

Rd.

Wine Country Rd.

McCreadie Rd.

Evans Rd.

Hanks Rd.

Snipes Rd.

Sellards Rd..

BeamRd. Zillah Dr.

Chaffee Rd.

Independence Rd.Gurley Rd.

RayRd.

Sheller

Yakima Valley Hwy.

Lombard LoopKnight HillRd.

Gilbert Rd.

CheyneRd.

RozaDr.

Rd.

Summitview Ave.

Nob Hill Blvd.

40thAve. 16thAve.

First St.

Naches Heights

Sunnyside

Yakima Valley Wineries


Yakima Valley Hwy.

Parker Heights Rd.

14

201522 2623

2724

2128

2519

29

30

31 32

33

34

35

38

41

52

403937

4243

44

50 5146,47,48,49

55

36 53

45

54

161718

1,2

34

5,6,7,8,9

10

11

1213

Willow CrestThurston Wolfe WineryWine O’ClockMilbrandt VineyardsGamache VintnersCoyote Canyon WineryMartinez & MartinezApex CellarsMaison Bleue

Airfield Estates

yHightower CellarsHedges Family EstateFidelitasKiona Vineyards WineryTerra Blanca WineryBuckmaster CellarsCooper Wine Company

Benton City WBenton City WBenton City

ineriesBenton City

ineriesBenton City Vintner’s

VillageSleeping Dog WinesChandler Reach VineyardsTapteil Vineyard & Winer

Maryhill Winery

rt Winery53. Columbia Crest Winery54. Benton City wineries (list on map)55.

51. Mercer Estates52. VineHea

Kestrel Vintners

Hogue Cellars47. Heaven’s Cave Cellars48. Alexandria Nicole Cellars49. Cowan Vineyards50.

43. Desert Wind Winery

44. Snoqualmie Vineyards45. Chinook Wines46.

Vintner’s Village (list on map)41. Pontin Del Roza42. Hinzerling Winery

ry37. Yakima River Winery38. Barrel Springs39. C&C Vintage Cellars40.

Steppe Cellars34. Tucker Cellars35. YVCC Teaching Winery36. McKinley Springs Wine

Horizons Edge Winery31. Eaton Hill Winery32. Tefft Cellars Winery33.

y27. Cultura Wine

28. Paradisos del Sol Winery29. Portteus Vineyard30.

23. Agate Field Vineyard24. Maison de Padgett Winery25. Severino Cellars26. Silver Lake Winer

Claar Cellars20. ry21. Two Mountain Winery22. Dineen Vineyards

ry

16. Wineglass Cellars17. Tanjuli Winery18. Bonair Winery19.

Hyatt Vineyards Wine Treveri Cellars

9. Kana Winery10. Treveri Cellars11. Windy Point Vineyards

12. Masset Winery13. Piety Flats Winery 14. Knight Hill Wine15. Reflection Vineyards

Fontaine Estates 3. Wilridge Vineyards4. Naches Heights Vineyard 5. Gilbert Cellars6. AntoLin Cellars7. Lookout Point Winery8.

82

82

82

82

22122

22

97

97

12

241

1. Southard Winery2.

Sunnyside

Benton City

McK

inley

Sprin

gsRd

GapRd.

HizerlingRd.

Mc Donald

Rd.

Selah

Yakima

Union Gap

Wapato

Zillah

Granger

Grandview

Prosser

Rd.

Wine Country Rd.

McCreadie Rd.

Evans Rd.

Hanks Rd.

Snipes Rd.

Sellards Rd..

BeamRd. Zillah Dr.

Chaffee Rd.

Independence Rd.Gurley Rd.

RayRd.

Sheller

Yakima Valley Hwy.

Lombard LoopKnight HillRd.

Gilbert Rd.

CheyneRd.

RozaDr.

Rd.

Summitview Ave.

Nob Hill Blvd.

40thAve. 16thAve.

First St.

Naches Heights

Sunnyside

Yakima Valley Wineries


WINE LIST

~Area Wineries~Notations in italics refer to Spring Barrel Tasting events, April 26-28.

SELAHSouthard WinerySee story on page 56670 Tibbling Road, Selah509-697-3003 • southardwinery.com

NACHES HEIGHTS AREAFontaine Estates Winery151 Rowe Hill Drive, Naches509-972-8123 • fontaineestates.com

Wilridge Winery & VineyardLive music from Say Sorry on Saturday from 1-4 p.m.250 Ehler Road, Yakima 509-966-0686 • winesofwashington.com

Naches Heights Vineyard2410 Naches Heights Road, Yakima855-NHV-WINE • nhvines.com

DOWNTOWN YAKIMAGilbert CellarsLive music from Navid Eliot Friday from 7-10 p.m. at the tasting room. Tastings also avail-able at the Cave (2620 Draper Road) Saturday and Sunday, 10 a.m.-4 p.m. Not Amy will perform at the Cave from 1-4 p.m. on Saturday.5 N. Front St., Yakima509-249-9049 • gilbertcellars.com

AntoLin Cellars16 N. Second St., Yakima509-833-5765 • antolincellars.com

Lookout Point Winery16C N. Second St., Yakima509-698-5040 • lookoutpointwinery.com

Treveri CellarsSpring Barrel tasting at Wapato facility only.225 S. Second Ave., Yakima509-248-0200 • trevericellars.com

Kana WineryBluegrass music Friday evening.10 S. Second St., Yakima509-453-6611 • kanawinery.com

WAPATO AREATreveri CellarsFriday is Fondue Night (by reservation) with Rich Sisters catering. On-site “Our Kitchen” caterer for picnics on the lawn, plus live music Saturday and Sunday afternoons.71 Gangl Road, Wapato509-248-0200 • trevericellars.com

Windy Point Vineyards420 Windy Point Drive, Wapato509-877-6824windypointvineyards.com

Masset WineryLunch is available Saturday and Sunday.620 E. Parker Heights Road, Wapato509-877-6675 • massetwinery.com

Piety Flats Winery2560 Donald Wapato Road, Wapato509-877-3115 • pietyflatswinery.com

ZILLAH AREAKnight Hill WineryGourmet hotdogs on Saturday.5330 Lombard Loop Road, Zillah509-865-5654 • knighthillwinery.com

Wineglass CellarsDisplaying hand-crafted wood items from Marx Menzel.260 N. Bonair Road, Zillah509-829-3011 • wineglasscellars.com

Tanjuli WineryFood available.209 N. Bonair Road, Zillah509-654-9753 • tanjuli.com

Bonair WineryRibs, chicken and jambalaya from Miz Dee on Saturday and Sunday, plus live music. 500 S. Bonair Road, Zillah509-829-6027 • bonairwine.com

Claar Cellars1001 Vintage Valley Parkway, Zillah509-829-6810 • claarcellars.com

Reflection Vineyards1305 Gilbert Road, Zillah360-904-4800 • reflectionvineyards.com

Hyatt Vineyards WineryMusic and food on Saturday and Sunday.2020 Gilbert Road, Zillah509-829-6333 • hyattvineyards.net

Two Mountain Winery2151 Cheyne Road, Zillah509-829-3900 • twomountainwinery.com

Dineen Family Vineyards2980 Gilbert Road, Zillah509-829-6897 • dineenvineyards.com

Agate Field VineyardSpecialty appetizers, homemade dark choco-late brownies and “salsa dogs” for sale. 2911 Roza Drive, Zillah509-930-0806 • agatefield.com

Maison de Padgett Winery2231 Roza Drive, Zillah509-829-6412 • maisondepadgettwinery.com

Severino CellarsFresh oysters and barbecue ribs available Saturday and Sunday, plus live music.1717 First Ave., Zillah509-829-3800 • severinocellars.com

Silver Lake WineryLive music from The Village Musicians Saturday and Sunday, plus lunch served on the patio.1500 Vintage Road, Zillah509-829-6235 • silverlakewinery.com

Cultura Wine3601 Highland Drive, Zillah509-829-0204 • culturawine.com

Paradisos del Sol WineryEight-course “micro-mini” meal available.3230 Highland Drive, Zillah509-829-9000 • paradisosdelsol.com

Portteus Vineyard5201 Highland Drive, Zillah509-829-6970 • portteus.com

Horizons Edge Winery4530 E. Zillah Drive, Zillah509-829-6401 • horizonsedgewinery.com

GRANGEREaton Hill Winery530 Gurley Road, Granger509-854-2220

Where to go & what’s happening April 26-28


~Area Wineries~Tanjuli WineryFood available.209 N. Bonair Road, Zillah509-654-9753 • tanjuli.com

Bonair WineryRibs, chicken and jambalaya from Miz Dee on Saturday and Sunday, plus live music. 500 S. Bonair Road, Zillah509-829-6027 • bonairwine.com

Claar Cellars1001 Vintage Valley Parkway, Zillah509-829-6810 • claarcellars.com

Reflection Vineyards1305 Gilbert Road, Zillah360-904-4800 • reflectionvineyards.com

Hyatt Vineyards WineryMusic and food on Saturday and Sunday.2020 Gilbert Road, Zillah509-829-6333 • hyattvineyards.net

Two Mountain Winery2151 Cheyne Road, Zillah509-829-3900 • twomountainwinery.com

Dineen Family Vineyards2980 Gilbert Road, Zillah509-829-6897 • dineenvineyards.com

Agate Field VineyardSpecialty appetizers, homemade dark choco-late brownies and “salsa dogs” for sale. 2911 Roza Drive, Zillah509-930-0806 • agatefield.com

Maison de Padgett Winery2231 Roza Drive, Zillah509-829-6412 • maisondepadgettwinery.com

Severino CellarsFresh oysters and barbecue ribs available Saturday and Sunday, plus live music.1717 First Ave., Zillah509-829-3800 • severinocellars.com

Silver Lake WineryLive music from The Village Musicians Saturday and Sunday, plus lunch served on the patio.1500 Vintage Road, Zillah509-829-6235 • silverlakewinery.com

Cultura Wine3601 Highland Drive, Zillah509-829-0204 • culturawine.com

Paradisos del Sol WineryEight-course “micro-mini” meal available.3230 Highland Drive, Zillah509-829-9000 • paradisosdelsol.com

Portteus Vineyard5201 Highland Drive, Zillah509-829-6970 • portteus.com

Horizons Edge Winery4530 E. Zillah Drive, Zillah509-829-6401 • horizonsedgewinery.com

GRANGEREaton Hill Winery530 Gurley Road, Granger509-854-2220

OUTLOOKTefft Cellars Winery1320 Independence Road, Outlook509-837-7651 • tefftcellars.com

SUNNYSIDE/GRANDVIEW AREASteppe CellarsWood-fired pizzas available during both Spring Barrel weekends.1991 Chaffee Road, Sunnyside509-837-8281 • steppecellars.com

Tucker Cellars70 Ray Road, Sunnyside509-837-8701 • tuckercellars.net

Yakima Valley Vintners YVCC Teaching Winery will host tours of facility, including “education stations.” YV Vintner facility also includes incubator winery, Parejas Cellars, which will offer tastings of its Spanish-style varietals.110 Grandridge Road, Grandview509-882-7069 • yakimavalleyvintners.com

PROSSER AREAMcKinley Springs Winery1201 Alderdale Road, Prosser509-894-4528 • mckinleysprings.com

Yakima River Winery143302 West North River Road, Prosser509-786-2805 • yakimariverwinery.com

Barrel Springs46601 N. Gap Road, Prosser509-786-3166 • barrelspringswinery.com

C&C Vintage Cellars707 Sixth St., Suite B, Prosser509-786-1700 • ccvintagecellars.com


Vintner’s Village100 Merlot Drive, Prosser509-786-7401 • prosservintnersvillage.com

Airfield Estates509-786-7401 • airfieldwines.com

Willow Crest509-786-7999 • willowcrestwinery.com

Thurston Wolfe509-786-3313 • thurstonwolfe.com

Wine O’Clock509-786-2197 • wineoclockwinebar.com

Millbrandt Vineyards509-788-0030 • milbrandtvineyards.com

Gamache VintnersCookie Lee and Educated Cigar on-site Saturday, plus Tex-Mex food from Garcia’s.509-786-7800 • gamachevintners.com

Coyote Canyon Winery509-786-7686 • coyotecanyonwinery.com

Martinez & Martinez509-786-2424 • martinezwine.com

Apex Cellars509-786-1800 • preceptwinebrands.com

Maison [email protected] • mbwinery.com

Pontin Del Roza35502 N. Hinzerling Road, Prosser509-786-4449 • pontindelroza.com

Hinzerling Winery1520 Sheridan Ave., Prosser509-786-2163 • hinzerling.com

Desert Wind WineryMojave will be open for lunch and dinner service Friday and Saturday, plus brunch and lunch service on Sunday. Also offering its Friday Night “Supper Club” (reservations recommended).2258 Wine Country Road, Prosser509-786-7277 • desertwindwinery.com

Snoqualmie Vineyards660 Frontier Road, Prosser509-786-5558 • snoqualmie.com

WINE LISTChinook Wines220 Wittkopf Loop, Prosser509-786-2725 • chinookwines.com

Hogue Cellars2800 Lee Road, Prosser509-786-6108 • hoguecellars.com

Heaven’s Cave Cellars2880 Lee Road, Suite A, Prosser509-788-0008 • heavenscave.com

Alexandria Nicole Cellars2880 Lee Road, Suite D, Prosser509-786-3497 • alexandrianicolecellars.com

Cowan Vineyards2880 Lee Road, Suite E, Prosser509-788-0200 • cowanvineyards.com

Kestrel Vintners2890 Lee Road, Prosser509-786-2675 • kestrelwines.com

Mercer Estates3100 Lee Road, Prosser509-786-2097 • mercerwine.com

VineHeart Winery44209 N. McDonald Road, Prosser509-973-2993 • vineheart.com

Columbia Crest WineryHighway 221, Columbia Crest Drive, Paterson509-875-4227 • columbiacrest.com

BENTON CITY AREASleeping Dog Wines45804 N. Whitmore PR NW, Benton City509-460-2886 • sleepingdog-wines.com

Chandler Reach VineyardsLive music on Saturday & Sunday, plus gourmet flatbreads available for purchase from O’Callahan’s Catering.9506 W. Chandler Road, Benton City509-588-8800chandlerreach.com

Tapteil Vineyard & WinerySamples of imported olive oils, balsamic vinegars and salts.20206 E. 583 PR NE, Benton City509-588-4460 • tapteil.com

Hightower Cellars19418 E. 583 PR NE, Benton City509-588-2867 • hightowercellars.com

Hedges Family Estate53511 N. Sunset Road, Benton City509-588-3155 • hedgesfamilyestate.com

Fidelitas51810 N. Sunset Road, Benton City509-588-3469 • fidelitaswines.com

Kiona Vineyards Winery44612 N. Sunset Road, Benton City509-588-6716 • kionawine.com

Terra Blanca Winery & Estate Vineyard34715 N. Demoss Road, Benton City509-588-6082 • terrablanca.com

Buckmaster Cellars35802 Sunset Road, Benton City509-628-8474

Cooper Wine Company35306 Sunset Road, Benton City509-588-2667 • cooperwinecompany.com

Maryhill Winery9774 Highway 14, Goldendale509-773-1976 • maryhillwinery.com


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BY CHRISTINA MCCARTHYPHOTOS BY JENNIFER DAGDAGANFOOD & DRINK

WINEY DOGSStarting a successful small businesstakes time and patience. Hopeful entre-preneurs often wait for years, creating and refining business plans, studying demo-graphics and market trends, searching for the perfect time to take the plunge.

Someone forgot to let Josie Hall in on those details. Her business venture began in April 2012, when she saw a hotdog cart on Craigslist. »

Don’t just drink it, eat it!The MENUWiney Dogs are gluten-free, turkey sausages, containing about 110 calories (sans the stadium roll and toppings).

RED DOG — Smoked sausage infused with showcased red wine, topped with smoked gouda cheese, sautéed onions and a red wine reduction.

WHITE DOG — Smoked sausage topped with cream cheese and sweet onions sautéed in a showcased Riesling wine.

BLUE HEELER DOG — A Red Dog infused sausage with blue cheese crumbles and sautéed onions, and drizzled with a red wine reduction.

JP DOG — Smoked sausage with cream cheese, sautéed onions and topped with local “Mick’s Pepper Jelly” in either Chardonnay or Death Valley flavors.

CLASSIC CHILI DOG — Smoked sausage dog covered in Josie’s Yakima Craft Ale chili.

JR SHOW DOG — A nod to the Seattle classic: Dog topped with sauerkraut, onions, cream cheese and jalapeno peppers.

OPPOSITE: Josie pours a wine-inspired sauce onto a hot dog. TOP: A dog with a sauce made of white wine.


Don’t just drink it, eat it!The MENUWiney Dogs are gluten-free, turkey sausages, containing about 110 calories (sans the stadium roll and toppings).

RED DOG — Smoked sausage infused with showcased red wine, topped with smoked gouda cheese, sautéed onions and a red wine reduction.

WHITE DOG — Smoked sausage topped with cream cheese and sweet onions sautéed in a showcased Riesling wine.

BLUE HEELER DOG — A Red Dog infused sausage with blue cheese crumbles and sautéed onions, and drizzled with a red wine reduction.

JP DOG — Smoked sausage with cream cheese, sautéed onions and topped with local “Mick’s Pepper Jelly” in either Chardonnay or Death Valley flavors.

CLASSIC CHILI DOG — Smoked sausage dog covered in Josie’s Yakima Craft Ale chili.

JR SHOW DOG — A nod to the Seattle classic: Dog topped with sauerkraut, onions, cream cheese and jalapeno peppers.

OPPOSITE: Josie pours a wine-inspired sauce onto a hot dog. TOP: A dog with a sauce made of white wine.

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“You bought a what?” asked her husband and business partner, Todd Hall, who’s 38 and works in the HVAC industry.

“Yeah, he was a little surprised,” explains Josie, who’s 37 and a stay-at-home mom. “But we had talked about it before. Sort of. Well, once we both agreed how great it would be if we could get really good street-style dogs in Yakima … ”

Longtime fans of the Seattle music scene, one of the Halls’ favorite things about hitting a concert has always been the great hotdogs and sausages they get from street vendors following a show.

So when she saw the cart, she grabbed it. “I mean, really. How often do you see a street dog cart on Craigslist?” she asks.

Growing up in a foodie house, Josie was quick to start thinking about how they could make a hotdog or sausage unique. She knew beer and sausage was a great match,

events. Winey Dogs is already booked for Junior League’s A Case of the Blues and All That Jazz, the Fresh Hop Ale Fest and a new event scheduled for July 29: “Bite of Yakima.” They’ll also undoubtedly turn up at winery events, such as the Gilbert Cellars Concerts at the Cave, which they catered last year.

Winey Dogs caters other events, includ-ing weddings, receptions and class reunions. One of its catering menu items is hors d’oeuvre-sized “winey bites.” Winey bites pair with all sorts of party food — and of course, wine.

but it had already been done. Then she started thinking about wine.

She thought smoked sausages would pair well with reds and began experimenting with original recipes and trying them out on family and friends. She began making sauces and marinades, and thinking beyond mustard and relish for toppings. And some-how, on the first weekend of last July, about 2 1/2 months after purchasing that Craigslist cart on a whim, the Halls launched Winey Dogs at the Yakima Farmers’ Market.

That first weekend, the smoked turkey sausages were infused with reds from Whisper Ridge Winery in Zillah. In just a few hours the dogs, which cost $5 to $7, sold out. “People stopped and asked what they (winey dogs) were, and took our business cards to share with wineries,” says Josie. And then the requests started coming in.

Each of the remaining weekends of the

Farmers’ Market last year, Josie and Todd showcased a different winery. Josie spent the week putting the sausage dogs through her secret marinating process, as well as creating a special Yakima Craft Ale chili to top some of the dogs. The menu features items like the Blue Heeler dog, which includes blue cheese, sauteed onions and a red wine reduction, and the JP Dog, which was named after a close friend and fellow concertgoer who died at a young age (“Rock on, Jeff,” she says.) Each weekend at the Farmers’ Market they continued to do very well.

“We even had about a dozen true follow-ers,” Josie says. “They showed up every Sunday!”

Although Winey Dogs won’t be at the Farmers’ Market this year — Josie and Todd want to spend their weekends with their young children — they will focus on special

FOOD & DRINK

Todd and Josie get a laugh at a recent event at Kana Winery.


events. Winey Dogs is already booked for Junior League’s A Case of the Blues and All That Jazz, the Fresh Hop Ale Fest and a new event scheduled for July 29: “Bite of Yakima.” They’ll also undoubtedly turn up at winery events, such as the Gilbert Cellars Concerts at the Cave, which they catered last year.

Winey Dogs caters other events, includ-ing weddings, receptions and class reunions. One of its catering menu items is hors d’oeuvre-sized “winey bites.” Winey bites pair with all sorts of party food — and of course, wine.

Farmers’ Market last year, Josie and Todd showcased a different winery. Josie spent the week putting the sausage dogs through her secret marinating process, as well as creating a special Yakima Craft Ale chili to top some of the dogs. The menu features items like the Blue Heeler dog, which includes blue cheese, sauteed onions and a red wine reduction, and the JP Dog, which was named after a close friend and fellow concertgoer who died at a young age (“Rock on, Jeff,” she says.) Each weekend at the Farmers’ Market they continued to do very well.

“We even had about a dozen true follow-ers,” Josie says. “They showed up every Sunday!”

Although Winey Dogs won’t be at the Farmers’ Market this year — Josie and Todd want to spend their weekends with their young children — they will focus on special

ABOVE: A red wine sauce is ready to serve.

RIGHT: A winey dog waits for a hungry patron.

Winey Dogs are on Facebook: www.facebook.com/WineyDogs

where you can see where they’ll next be appearing around the Valley.


ETCETERA

Bored? Not this spring.Here’s a list of events that should make it ontoeveryone’s “to-do” list.

«Two concert series coming to downtown

Meet the author of Sideways»

Rex Pickett, the author of the novel Sideways, which was made into a popular and acclaimed movie in 2004, will be the featured guest and speaker at Blend, a wine event on April 18 at the Yakima Convention Center. Hosted by the Yakima Valley Visitors & Convention Bureau, Blend is open to the public and costs $25.

The event includes wine tasting, hors d’oeuvres, and of course, the chance to rub elbows with Mr. Pickett, who is currently the wine columnist for Town & Country magazine.

Call 509-575-3010 for ticket information.

Rosé Release PartyIf you haven’t had a chance to visit Two Mountain Winery, you’re missing some amazing scenery and a gorgeous tasting room. May 25-26, Two Mountain hosts its Rosé Release party, where they’ll offer tastings of the en vogue varietal, plus street tacos. Their Rosé is a blend of Cabernet Sauvignon and Cabernet Franc. The event is from 10 a.m. - 6 p.m. at the winery.

2151 Cheyne Road, Zillah509-829-3900twomountainwinery.com

New Wine & Dine program debuts for Spring Barrel 2013Wine Yakima Valley and the City of Yakima have teamed up to offer a new culinary-inspired event that complements Spring Barrel Tasting activities.

Wine & Dine invites wine tasters to area restaurants that will offer special menu pairings with local wines. Those who have a Wine Yakima Valley Premier Pass will receive a logo glass commemorating the Yakima Valley AVA’s 30th anniversary with each meal purchased. “Our goal is to start small and let the concept grow naturally,” said Sean Hawkins, the city’s economic development director, in a press release. Participating restaurants in Yakima include Second Street Grill, 5 North, Cafe Melange and Carousel. Spring Barrel Tasting week-end is April 26-28.

For more information, call 509-965-5201.

The City of Yakima is planning two concert series this summer — one in the evening and one during the lunch hour.

Summer Nights concerts will happen Thursday nights on Fourth Street, behind The Capitol Theatre. Each concert runs from 5-9 p.m., beginning June 13 through August 29 (No concert on July 4). Admission is free. Organizers are planning on having food booths, a beer and wine garden and children’s activities. The series begins with Too Slim and the Taildraggers on June 16.

Lunchtime Live concerts are slated for Fridays at the Performance Park on the corner of Second and “A” streets. They’ll run from 11:45 a.m.- 1:15 p.m., June 7-Aug. 30. Admission is free, with the hope that folks will grab a lunch nearby that they can enjoy while listening to local bands. The lunchtime series kicks off with Shoot Jake on June 7 and includes local musicians Wayman Chapman and Powerline.

Go to downtownyakima.com for more information.

»

WAYMAN CHAPMAN PERFORMS (YHR FILE PHOTO)

PHOTO COURTESY OF TWO MOUNTAIN WINERY


Bored? Not this spring.Here’s a list of events that should make it ontoeveryone’s “to-do” list.

«Two concert series coming to downtown

Rosé Release PartyIf you haven’t had a chance to visit Two Mountain Winery, you’re missing some amazing scenery and a gorgeous tasting room. May 25-26, Two Mountain hosts its Rosé Release party, where they’ll offer tastings of the en vogue varietal, plus street tacos. Their Rosé is a blend of Cabernet Sauvignon and Cabernet Franc. The event is from 10 a.m. - 6 p.m. at the winery.

2151 Cheyne Road, Zillah509-829-3900twomountainwinery.com

New Wine & Dine program debuts for Spring Barrel 2013Wine Yakima Valley and the City of Yakima have teamed up to offer a new culinary-inspired event that complements Spring Barrel Tasting activities.

Wine & Dine invites wine tasters to area restaurants that will offer special menu pairings with local wines. Those who have a Wine Yakima Valley Premier Pass will receive a logo glass commemorating the Yakima Valley AVA’s 30th anniversary with each meal purchased. “Our goal is to start small and let the concept grow naturally,” said Sean Hawkins, the city’s economic development director, in a press release. Participating restaurants in Yakima include Second Street Grill, 5 North, Cafe Melange and Carousel. Spring Barrel Tasting week-end is April 26-28.

For more information, call 509-965-5201.

The City of Yakima is planning two concert series this summer — one in the evening and one during the lunch hour.

Summer Nights concerts will happen Thursday nights on Fourth Street, behind The Capitol Theatre. Each concert runs from 5-9 p.m., beginning June 13 through August 29 (No concert on July 4). Admission is free. Organizers are planning on having food booths, a beer and wine garden and children’s activities. The series begins with Too Slim and the Taildraggers on June 16.

Lunchtime Live concerts are slated for Fridays at the Performance Park on the corner of Second and “A” streets. They’ll run from 11:45 a.m.- 1:15 p.m., June 7-Aug. 30. Admission is free, with the hope that folks will grab a lunch nearby that they can enjoy while listening to local bands. The lunchtime series kicks off with Shoot Jake on June 7 and includes local musicians Wayman Chapman and Powerline.

Go to downtownyakima.com for more information.

»

PHOTO COURTESY OF TWO MOUNTAIN WINERY

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WINE

Make it a point to make an appointment

A box of Estate Cabernet Sauvignonis stored in AntoLin Cellars’ barrel facility.


BY TUCK RUSSELL • PHOTOS BY JENNIFER DAGDAGAN

Make it a point to make an appointment


“Anybody that goes to the trouble of making an appointment deserves a little more attention,” says Knight Hill Winery’s co-owner, Terry Harrison. The most obvi-ous benefit of appointments is that crowds and noise will never be a problem. Also, during the off-season, an appointment may be your only option and at smaller wineries there is a very good chance your host will be the winemaker. Not only can you talk shop with someone who knows more about the wines than any tasting room server, your chance to taste from the barrel is much higher.

Tasting appointments should be honored as all others. Tell your host how many are coming (if your party is large, an appointment should be made even during Spring Barrel Tasting), and if you’re late, call ahead. There are some other helpful tips for tasting appointments in general, and barrel tastings in particular.

One is to inquire about fees while making the appointment. Usually, your host will volunteer that information, but ask if it’s not supplied. This is also the time to ask about barrel tasting, if you want to do that. In some cases, the barrels are not at the same site as the tasting room, so if your host is willing, you’ll likely be visiting the produc-tion facility. If there are specific wines you want to taste from the barrel, it’s a good idea to mention that, because some wineries

WINE

Spring Barrel Tasting is fun, but experiences like this at popular wineries are not uncommon. Sometimes the vibe is more like a stadium concert. Fun and exciting, but wouldn’t you also like to see the band in an intimate venue with better acoustics, where you can request a favorite song? Alas, unless you’re a very high roller, that’s just a fantasy.

Fulfilling the analogous wine fantasy, however, is quite possible.

Most wine tourists get ahold of an area winery guide and visit those with established hours. Why hassle with an appointment, when at so many places you can just show up? But appointments at wineries are fairly easy to get — they’re your backstage pass.

Dan and Eileen Kinney and Dorann Russell taste while listening to AntoLin Cellars’ Tony Haralson.

Haralson talks about the wine the group is tasting, which

he extracted from the barrels using a tool called a “thief.”

AAFTER SEVERAL MINUTES OF POLITELY JOSTLING through an eddying pool of humanity, you finally arrive at the bar. The pourer’s lips are moving, and you lean in to counter the noise of a crowd that must surely violate fire regulations. “ ... vineyard on Wahluke Slope,” she says, hand-ing you a glass of red wine poured from a pitcher. “We’ll be bottling it next spring.”

“What is it again?” you ask loudly. “Our 2012 Syrah,” she responds, and turns her attention

to the next patron.You circulate away from the counter to let others partake,

trying to avoid bumps to your drinking arm. Eventually you find enough space to swirl safely, to sniff and sip with mini-mal risk of spillage. It’s really good, and you wonder what vineyard it’s from.


“Anybody that goes to the trouble of making an appointment deserves a little more attention,” says Knight Hill Winery’s co-owner, Terry Harrison. The most obvi-ous benefit of appointments is that crowds and noise will never be a problem. Also, during the off-season, an appointment may be your only option and at smaller wineries there is a very good chance your host will be the winemaker. Not only can you talk shop with someone who knows more about the wines than any tasting room server, your chance to taste from the barrel is much higher.

Tasting appointments should be honored as all others. Tell your host how many are coming (if your party is large, an appointment should be made even during Spring Barrel Tasting), and if you’re late, call ahead. There are some other helpful tips for tasting appointments in general, and barrel tastings in particular.

One is to inquire about fees while making the appointment. Usually, your host will volunteer that information, but ask if it’s not supplied. This is also the time to ask about barrel tasting, if you want to do that. In some cases, the barrels are not at the same site as the tasting room, so if your host is willing, you’ll likely be visiting the produc-tion facility. If there are specific wines you want to taste from the barrel, it’s a good idea to mention that, because some wineries

store barrels at more than one location. It’s instructive to compare a barrel sample with the latest bottling of that wine, but if that’s your hope, voice it, just in case the bottles and barrels aren’t cohabitating. If they’re not, your host can bring the appropriate bottles.

Note that barrel tasting requires addi-tional effort from your host. The sampled barrels must be topped off, and the drips on them sanitized. If done too often, the wine in the barrel gets too much air, and the risk of forgetting to top it is higher. For those reasons, some wineries will only barrel taste during certain events.

“We’ll do some events throughout the year, the barrel tasting event, and when we do wine club events we’ll usually bring down a barrel,” says Patrick Rawn, general manager of vineyard operations at Two Mountain Winery. Other winery principals enjoy the experience too much to be deterred. “I’ll barrel taste any time,” says Harrison. AntoLin Cellars’ Tony Haralson tries to finesse those issues by scheduling barrel tastings just before he’s about to top the barrels anyway.

WHAT TO EXPECT ONCE IN THE BARREL ROOM?

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places where spitting identifies you as a refined person. The only pitfall is mistaking the water pitcher for the spittoon. In the barrel room, the proper place to spit or pour may be less obvious, and it’s best to ask for a portable spittoon.

Your host will employ a tool resembling a gargantuan eyedropper, called a “thief,” to transfer wine from barrel to glass.

The younger your sample, the cloudier and more indigo hued it will be compared to finished wine, and it will sport more intense flavors. The nose, however, might be rela-tively muted. The fruit, the acid, the tannins and maybe a secondary flavor or two will likely all seem bigger. When tannins prevail in the finish, it indicates good balance in the future.

The oak flavor of the sample may be less representative of the finished wine for several reasons. First, the sample is generally taken from wine near the wall of the barrel, and will be oakier than the barrel as a whole. A mix of new and old barrels are often used in the same bottling, as well as different types of oak.

One theme in barrel tasting is to taste the same wine in different barrels, to understand the influence of different

WINE

barrels. Another is to taste the different varietals that make up a blend. Another is to taste one varietal from different vineyards. Still another is to taste different years of the same varietal from the same vineyard to appreciate the difference between vintages. Right now, the cool years of 2010 and 2011 can be compared to 2012, a warmer year. Within those themes, you can choose what blend or varietal you’re curious about, or ask your host to pick what he or she is excited about.

Even without the carnival atmosphere of Spring Barrel Tasting, there’s plenty of variety to keep things interesting, and more opportunity for learning and conversation.

“I love bringing in people and talking about wine,” declares Haralson, “but I can’t do it all the time.”

So make those calls, and look forward to more education and more audible conversa-tion, and perhaps to politely jostling some wine barrels instead of people. Just don’t all call at once.

TOP: Haralson pours a taste. ABOVE: Dan Kinney smells the “nose” of a wine, straight from the barrel at AntoLin Cellars. To see more pictures,

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BY CAROL BARANY/WSU MASTER GARDENERGARDEN

Great Grasses

DO YOU YEARN FOR A GARDEN that is more sensitive to our unique Yakima Valley climate and ecology? One that is not chemically dependent and less demanding of water resources (and that most precious commodity of all, your time)? No matter how well planned it was at its conception, every garden will grow to need updating and editing. In the last two decades, an array of ornamental grasses has transformed the American garden. As your garden awakens this month, reevaluate the plants you may have chosen years ago, and consider replacing lackluster, high-maintenance performers with a gorgeous grass.Calamagrostis acutiflora, ‘Karl Foerster,’ is the most popular ornamental grass in the world, taking its place in local gardens, commercial landscapes and even the planters lining the business district in downtown Yakima. But there is so much more. Ornamental grasses come in all sizes, from ground-huggers to clumpers as tall as towers. They come in many forms, too, from upright tufts to mop-top mounds, to arching fountains. Most grasses will thrive in containers, and some aren’t even green.

Bouteloua gracilis ‘Blonde Ambition’ (Blue Grama Grass) Its profusion of big, showy chartreuse flowers, held horizontally like flags above the leaves on 2 ½ -3’ stems, is unusual. Extremely cold hardy, ‘Blonde Ambition’ is a new selection of a native North American prairie grass that has been widely used as a drought-tolerant turf substitute in the Southwest and Prairie states.

Carex elata ‘Aurea’ (Bowles Golden Sedge)In our hot summers, give the 2’ clumps some shade in the afternoon, and keep the soil moist. I think most gardeners will also love Carex morrowii ‘Goldband’ and

Ornamental Karl Foerster Feather Reed Grass (Calamagrostis acutiflora)


DGreat Grasses

DO YOU YEARN FOR A GARDEN that is more sensitive to our unique Yakima Valley climate and ecology? One that is not chemically dependent and less demanding of water resources (and that most precious commodity of all, your time)? No matter how well planned it was at its conception, every garden will grow to need updating and editing. In the last two decades, an array of ornamental grasses has transformed the American garden. As your garden awakens this month, reevaluate the plants you may have chosen years ago, and consider replacing lackluster, high-maintenance performers with a gorgeous grass.Calamagrostis acutiflora, ‘Karl Foerster,’ is the most popular ornamental grass in the world, taking its place in local gardens, commercial landscapes and even the planters lining the business district in downtown Yakima. But there is so much more. Ornamental grasses come in all sizes, from ground-huggers to clumpers as tall as towers. They come in many forms, too, from upright tufts to mop-top mounds, to arching fountains. Most grasses will thrive in containers, and some aren’t even green.

Bouteloua gracilis ‘Blonde Ambition’ (Blue Grama Grass) Its profusion of big, showy chartreuse flowers, held horizontally like flags above the leaves on 2 ½ -3’ stems, is unusual. Extremely cold hardy, ‘Blonde Ambition’ is a new selection of a native North American prairie grass that has been widely used as a drought-tolerant turf substitute in the Southwest and Prairie states.

Carex elata ‘Aurea’ (Bowles Golden Sedge)In our hot summers, give the 2’ clumps some shade in the afternoon, and keep the soil moist. I think most gardeners will also love Carex morrowii ‘Goldband’ and

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‘Variegata,’ since it’s impossible to find a color that these evergreen chartreuse beau-ties don’t pair well with.

Chasmanthium latifolia (Wild Oat)Extremely adaptable, this one is happy in both wet and dry shade gardens, yet can thrive in the sun. A finely textured, well-mannered grass that reaches 3’ in height and 2’ in spread, I grow it for its pendulous seedheads, which remain beautiful all winter long, and can be used fresh or dried in arrangements.

Elymus magellanicus (Magellan Wheat Grass) The first grass I ever planted, this clumper is arguably the bluest of all the grasses and grows to an iridescent 2’ x 2’. Give it adequate water; it’s worth it. This grass remains fairly evergreen. Come spring, I pull out the faded foliage with my hands, rather than cutting the whole plant back.

Hakonechloa macra (Japanese Forest Grass)This slow-growing creeper has dense cascades of arching, lime-green leaves on stems up to 16” tall that undulate in the

slightest breeze. Use it in your shade garden with hosta and heuchera and provide even moisture. ‘Aureola’ is the showy variegated golden form that absolutely glows and may be my current favorite grass.

Miscanthus sinensis (Maiden Grass) These clumpers produce silvery seed heads late in the season. Forms with fine-textured foliage include ‘Gracillimus,’ ‘Sarabande,’ ‘Graziella’ and ‘Morning Light,’ with white leaf margins. ‘Cabaret’ has cream-colored foliage edged in green; ‘Strictus’ has hori-zontal bands of yellow on its green foliage. Flame grass, M. ‘Purpurascens,’ grows to 3’ and develops majestic red-orange fall color.

Panicum virgatum (Switchgrass)This prairie native works in wet or drought conditions and can take full sun or partial shade. It grows narrowly upright, reach-ing 3’, with nodding panicles of purple in summer that fade to golden. Give it some back-lighting and stand back: the inflorescences absolutely shimmer. I’ve adored ‘Heavy Metal’ with metallic-blue foliage that becomes bright yellow in fall,

but when I saw ‘Ruby Ribbons,’ I forgot about every other panicum I had ever seen. With burgundy color that develops early and continues to deepen, it could be a stand-in for the annual Pennisetum setaceum ‘Rubrum.’

Pennisetum (Fountain Grass) Gracefully mounding and topped by blooms in late summer, check out the array of gorgeous cultivars of P. alopecuroides, such as ‘Hameln,’ ‘Piglet,’ variegated ‘PennStripe,’ and ‘Burgundy Bunny’ with wine-red foli-age. P. orientale ‘Karly Rose,’ happy in heat and drought, delights with a heavy bloom of rose-purple all summer.

Stipa tenuissima (Mexican Feather Grass)Noted to be hardy to Zone 7, my plants have survived two winters in a Zone 6b garden. With a form that soothes and flows, and with silky green blooms in June that become golden at maturity, pick some for a bouquet. Or give it a real job: it can provide good erosion control on difficult slopes. Cut the 1 1/2’ x 1 1/2’ clumps back in the spring.

GARDEN

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BY JILL ST. GEORGEPHOTOS BY CHAD BREMERMANWINE

Southard Winery: It’s all in the family

SCOTT SOUTHARD, 34, WASN’Traised on a vineyard. He doesn’t come from a family of winemakers. And he doesn’t have a degree in viticulture. Yet his wines are being praised by the likes of Washington wine columnist Paul Gregutt of The Seattle Times. In a recent column, Gregutt describes

Southard’s wines as being noteworthy for their elegance, finesse, balance and depth.

Having grown up in a bucolic orchard setting in the outskirts of Selah, Southard never imagined all those fruit trees would one day be replaced with grapes vines.

Southard graduated from Selah High School in 1997 then attended the University of Washington, where he earned a bach-elor’s degree in drama. But he reluctantly admits that his passion for theater began to fade even before he graduated. Having no desire to pursue a career in the film


Southard Winery: It’s all in the family

SCOTT SOUTHARD, 34, WASN’Traised on a vineyard. He doesn’t come from a family of winemakers. And he doesn’t have a degree in viticulture. Yet his wines are being praised by the likes of Washington wine columnist Paul Gregutt of The Seattle Times. In a recent column, Gregutt describes

Southard’s wines as being noteworthy for their elegance, finesse, balance and depth.

Having grown up in a bucolic orchard setting in the outskirts of Selah, Southard never imagined all those fruit trees would one day be replaced with grapes vines.

Southard graduated from Selah High School in 1997 then attended the University of Washington, where he earned a bach-elor’s degree in drama. But he reluctantly admits that his passion for theater began to fade even before he graduated. Having no desire to pursue a career in the film

industry, Southard spent the next two years coaching swim teams in Seattle before moving back to Selah in 2005.

It was then that a new interest took hold. “Wine captured my attention,” he says. “You’re not going to run out of things to learn.” Southard remembers drinking a stand-out French Syrah and being inspired to create something as good.

He spent the next year apprenticing with Yakima’s Kana Winery and the now-defunct Yakima Cellars.

His efforts quickly paid off, earning

Scott explains the nuances of a particular varietal to a patron at Gasperetti’s restaurant.

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him an assistant winemaker position with Prosser’s Coyote Canyon Winery in 2006. During that time, his father, Doug, who manages a clinic for Yakima Valley Memorial Hospital, also took an interest in wine. He began making it as a hobby.

Although surrounded by orchards, the Southard family didn’t own any of the land. But a little over 10 years ago, they decided to buy an adjacent acre covered in apple trees, to create a buffer next to their property. With no farming experience, they asked neighbor and orchardist Chris Munson to care for the trees. When Munson pulled out his own orchard, it didn’t make sense to keep theirs, and they removed their apple trees as well. In 2006, they planted Riesling grapes on the same land.

“I was probably the instigator,” says Southard, who admits naivete played a role. The choice of Riesling, he says, “was a guess as much as anything,” he says.

Regardless, the Southards developed their grape-growing and winemaking skills, and finally started the Southard label in 2007, although their first vintage wasn’t available until 2009.

In the meantime, Southard was again

WINE

ABOVE: The tasting bar at Southard during this year’s

Red Wine & Chocolate event. RIGHT: The Southard family:

Doug, Kevin, Scott and Nicole. PHOTOS BY ROBIN SALTS

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hired by Kana, where he worked for the next two years. And then in the spring of 2009, with a heap of wine knowledge, he left Kana to fully pursue his passion — his family’s wine. Southard strives not only to make a wine that’s balanced and tasty, but one that also shows off its terroir.

“It’s certainly been involved,” his mother, Nicole, says of the process. But she doesn’t doubt her son has a knack for it. “We’ve been excited and supportive the whole way.”

By fall 2010, the Southards built a small winery by the vineyard.

Having only Riesling grapes — and a desire to branch out — Southard looked to his second cousin, Josh Lawrence, for other varietals.

The Lawrence family farmed on the Royal Slope in Royal City for more than 45 years. And much like Southard, Lawrence

WINE

LEFT: The adjacent vineyards at Southard winery on a bright February afternoon. BOTTOM: A barrel of Lawrence Vineyard cabernet. PHOTOS BY ROBIN SALTS BECKETT

CLOCKWISE FROM ABOVE: Scott pours at a winemaker’s dinner last fall. • The Southard lineup, open and ready for tasting. • Southard Winery is located on Tibbling Road in Selah (PHOTO BY ROBIN SALTS BECKETT).


hired by Kana, where he worked for the next two years. And then in the spring of 2009, with a heap of wine knowledge, he left Kana to fully pursue his passion — his family’s wine. Southard strives not only to make a wine that’s balanced and tasty, but one that also shows off its terroir.

“It’s certainly been involved,” his mother, Nicole, says of the process. But she doesn’t doubt her son has a knack for it. “We’ve been excited and supportive the whole way.”

By fall 2010, the Southards built a small winery by the vineyard.

Having only Riesling grapes — and a desire to branch out — Southard looked to his second cousin, Josh Lawrence, for other varietals.

The Lawrence family farmed on the Royal Slope in Royal City for more than 45 years. And much like Southard, Lawrence

convinced his father and uncle to plant a vineyard. They now grow grapes for both Lawrence Vineyards and their estate winery, Gard Vintners.

They also supply Southard with Grenache, Syrah, Cabernet Sauvignon and Roussanne.

According to Eric Degerman, co-owner of the online newsletter Great Northwest Wine, Southard’s 2007 and 2008 Lawrence Vineyard Whipping Boy Cab earned the newsletter’s top rating of “outstanding!” Degerman, who was one of Wine Press Northwest’s founders, says, “We’ve enjoyed the wines from Kana for many years … so it makes sense that Scott has gone on to produce some stunning wines.” Degerman adds that Southard has benefited from his family ties to Lawrence vineyards, a site in the acclaimed Frenchman Hills “that

continues to burnish its reputation.” But Southard is humble about his

passion. And although the winery produces a little more than 1,000 cases of wine a year, with only him and his parents as employees, the work is a full-time job.

“It’s just wine, it’s fermented grapes,” he says. “You’re trying to help a wine be the best version of itself.”

And as for the future of the winery, the family is currently focusing on quality, not quantity. But Southard does have a vision. “If I can make something that’s beautiful and from here, that’s what I want to do,” he says. “I can’t imagine doing anything else.”

CLOCKWISE FROM ABOVE: Scott pours at a winemaker’s dinner last fall. • The Southard lineup, open and ready for tasting. • Southard Winery is located on Tibbling Road in Selah (PHOTO BY ROBIN SALTS BECKETT).


O

BY PAUL GREGUTT/WINE ADVISORWINE

OVER THE YEARS I HAVE TRIEDdozens of wine accessories, and yet I am still surprised when new twists on old cork-turners arrive. There really are a lot of stupidly expensive and genuinely ridiculous gadgets littering the field. Here are some to avoid, and some that might be at least as welcome as that excellent bottle of wine you could have purchased with the same dollars:

Avoid anything that claims to pull out a cork using a gas-powered needle or a battery-operated screw. Avoid those double-winged metal monstrosities that supermarkets sell. They are great for drilling out holes and creating cork dust; not so good for actually opening wine bottles.

A well-designed waiter’s corkscrew is the right tool for the job. Spend $15 or $20 and you can get a very good model; most tasting rooms stock them. It should feel ergonomi-cally comfortable in your hand.

Wine gadgets: The good,

the bad & the don’t bother

“Wine Advisor” Paul Gregutt warns that there are a lot of stupidly expensive and

genuinely ridiculous gadgets littering the field.


OOVER THE YEARS I HAVE TRIEDdozens of wine accessories, and yet I am still surprised when new twists on old cork-turners arrive. There really are a lot of stupidly expensive and genuinely ridiculous gadgets littering the field. Here are some to avoid, and some that might be at least as welcome as that excellent bottle of wine you could have purchased with the same dollars:

Avoid anything that claims to pull out a cork using a gas-powered needle or a battery-operated screw. Avoid those double-winged metal monstrosities that supermarkets sell. They are great for drilling out holes and creating cork dust; not so good for actually opening wine bottles.

A well-designed waiter’s corkscrew is the right tool for the job. Spend $15 or $20 and you can get a very good model; most tasting rooms stock them. It should feel ergonomi-cally comfortable in your hand.

Wine gadgets: The good,

the bad & the don’t bother

“Wine Advisor” Paul Gregutt warns that there are a lot of stupidly expensive and

genuinely ridiculous gadgets littering the field.

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The “worm” (that is the technical name for the screw itself) should be long and Teflon-coated; avoid those made of thick metal. The part that grips the lip of the bottle should be a double hinge for added leverage with longer corks.

This is the only cork-puller that will work on just about every type of closure, includ-ing those rock-hard rubber and plastic corks that will destroy your fancy lever pull devices.

Those can be spendy, but they are worth it. I have tried them all, and the Screwpull brand is the best. If you open several thousand bottles a year, as I do, this thing is a real wrist-saver. You will need to replace the worm periodically, but that’s about it for maintenance.

Two gizmos that fail relentlessly are the myriad devices that trim the capsule or claim to stop drips. I’m still waiting for the dripless bottle to be invented. Meanwhile, resign yourself to the fact that the cheap

WINE

plastic foil cutters will break, quickly and often. It may be best to throw in the towel and just slice the entire capsule off with the little blade attached to that waiter’s corkscrew you’ve cleverly purchased.

Another category of gadgets that seem pointless to me are the aerators. There are several options, none cheap, and some even claim that your white wine needs to be aerated differently than your red wine. Give me a break!

Anything that beats the heck out of your wine is running completely against the grain of what the winemaker has so carefully tried to do, which is to batter the wine as little as possible. Why take a perfectly sound wine, fresh out of the bottle, and put it through a mini-hurricane? Better idea: Buy a decanter, the original aeration device.

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BY ANDREA MCCOYYHR FILE PHOTOS BY TJ MULLINAXENTERTAINMENT

Wine Doggies!WINE ENTHUSIASTS AREN’T THE only ones who love the fragrant orchards and lush vineyards of Yakima Valley’s wine country. Dogs happen to love it, too.

That’s why the Yakima Valley Visitors & Convention Bureau launched winedoggies.com, a website for visitors and locals alike to connect with dog-friendly attractions and services available throughout the Yakima Valley.

Winedoggies.com includes an interactive map of dog-friendly businesses with open pet policies, plus a section where guests can add pictures and stories of their dogs enjoy-ing Washington wine country as well as a blog highlighting stories and events from

the pet owner’s — and pet’s — perspective.“We noticed many people enjoying to

travel with their pets, namely dogs, and wanted to accommodate them by creating a site where they could get all the information they need,” said John Cooper, president and CEO of the Yakima Valley Visitors & Convention Bureau. The site is designed “to assist travelers and their dogs with their visit to wine country, giving them a tour guide for pet-friendly, must-see stops in the Yakima Valley,” he said.

Last September was the first time the Visitors & Convention Bureau hosted its “Winedoggies Mutt Mixer and Tweetup,” an event where both pooches and their pals

Tortilla and Red keep an eyeon other dogs taking part in the Winedoggies Mutt Mixer Tweet-Up last year.


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can mingle, sip some wine — and tweet about the experience. A mixer is planned for this fall, too, although a date hasn’t been determined.

The Yakima Valley boasts more than 50 pet-friendly businesses and retailers. Hotels, restaurants and especially wineries welcome socialized pets onto their property, making special accommodations including water bowls, “hitching posts” and friendly four-legged greeters for everyone who comes to swirl and sip.

For a fun dog-centric activity, join Yakima Valley Pet Rescue at Cherrywood Bed, Breakfast and Barn in Zillah for the fifth annual Canine and Wine Walk, starting at 11 a.m. May 11. Walk your dog through wine country on a 3- to 5-mile loop, stopping for tastings at selected wineries and enjoying a lunch by Cultura Winery. Yakima Valley Pet Rescue is a volunteer-led, nonprofit organization that rescues dogs and cats, preparing them for adoption. The

organization also provides assistance to families who can no longer care for their pet, or who find a stray they can’t keep.

Cherrywood owner Pepper Fewel started the Canine Walk; an animal enthusiast, Fewel is no stranger to abandoned animals.

“Living in the country, we constantly find dogs that have been dropped off,” she said. “I wanted to put together a fun event that would bring together dog lovers but also support an organization that helps home-less animals.”

Cherrywood also hosts wine tours on horseback. A working farm in addition to the bed and breakfast, Fewel and her daughter, Tiffany, started the wine tours as a fundraiser for horse rescue.

“Helping and protecting animals has always been my passion,” Fewel said. “It runs in the family — my daughter helps me; we are big animal lovers.”

Last year more than 150 pet owners and families participated in the Canine and

ENTERTAINMENT

For a fun weekend adventure with your pet

... Check out the Cowiche Canyon Trail, hiking up to the beautiful Naches Heights Vineyard and Wilridge Vineyards.

For fun in the downtown area, walk the Greenway and let your pooch cool off in the ponds, peruse the Yakima Farmers’ Market and cap the day off with a glass of wine at Gilbert Cellars on Yakima Avenue.

If you’re heading south and need a place to spend the night, check out the Cherrywood Bed, Breakfast and Barn to stay in one of its iconic teepees and go for a horseback wine tour. Pooches are welcome! The Best Western Plus Grapevine Inn in Sunnyside

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organization also provides assistance to families who can no longer care for their pet, or who find a stray they can’t keep.

Cherrywood owner Pepper Fewel started the Canine Walk; an animal enthusiast, Fewel is no stranger to abandoned animals.

“Living in the country, we constantly find dogs that have been dropped off,” she said. “I wanted to put together a fun event that would bring together dog lovers but also support an organization that helps home-less animals.”

Cherrywood also hosts wine tours on horseback. A working farm in addition to the bed and breakfast, Fewel and her daughter, Tiffany, started the wine tours as a fundraiser for horse rescue.

“Helping and protecting animals has always been my passion,” Fewel said. “It runs in the family — my daughter helps me; we are big animal lovers.”

Last year more than 150 pet owners and families participated in the Canine and

Wine Walk. Families from all around the Yakima Valley and as far away as Portland and Seattle came to participate.

“It’s such a fun event and grows a little bit every year,” Cindy O’Halloran, Yakima Valley Pet Rescue volunteer coordinator, said. “It’s a great time of year to be out walk-ing in the vineyards. Oftentimes there are still a few apple blossoms on the trees and the temperature is perfect. Everyone really enjoys socializing with their animals, and the wineries love it.”

With a suggested donation of $10 for the Canine and Wine Walk, all proceeds benefit Yakima Valley Pet Rescue. Dogs available for adoption are also at the event, and volun-teers can walk them along the loop.

“People love to socialize with their dogs. They also love to drink wine; it’s perfect for everyone,” O’Halloran said.

Bung, an Australian Shepherd, begs for some doggie treats from his owner, Gail Puryear at the first Winedoggies Mutt Mixer Tweet-Up last year.

For a fun weekend adventure with your pet

... Check out the Cowiche Canyon Trail, hiking up to the beautiful Naches Heights Vineyard and Wilridge Vineyards.

For fun in the downtown area, walk the Greenway and let your pooch cool off in the ponds, peruse the Yakima Farmers’ Market and cap the day off with a glass of wine at Gilbert Cellars on Yakima Avenue.

If you’re heading south and need a place to spend the night, check out the Cherrywood Bed, Breakfast and Barn to stay in one of its iconic teepees and go for a horseback wine tour. Pooches are welcome! The Best Western Plus Grapevine Inn in Sunnyside

and Comfort Inn in Zillah are also pet-friendly.

Don’t forget Vintner’s Village in Prosser with many pet-friendly wineries including Airfield Estates, Alexandria Nicole Cellars, Apex Cellars and Maison Bleue Winery.

For wineries that love their pets just as much as you do, check out Two Mountain Winery in Zillah and their pack of lovable pooches, and Sleeping Dog Wines in Benton City.

For a comprehensive list of dog-friendly activities, go to winedoggies.com.

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EnTrust Community Services “Through Our Eyes” art show and fundraiser was held at Oak Hollow Custom Frames and Gallery on Jan. 18. The event featured the artwork of people with disabilities, and raised $3,000 for those aspiring to be amateur artists. Food was donated by A Midsummer Night Catering and Event Planning, and wine was donated by AntoLin Cellars. KCJ Jazz Company performed for artists and attendees. PHOTOS BY CARRIE HALL

Artist Alyce “Joy” Russell

EnTrust staffer Fernada Tamez and artist Kelly Gillespie

Artist Libby Hazel

Kim and Connie Eisenzimmer from KCJ Jazz Company

EnTrust staffer Antonia Mendoza and artist Mark Mahaney

EnTrust staffer Kristi Hunziker and artist Alyce “Joy” Russell

Art created by local artists with disabilities

Artist Rennae Hickey

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Linda Linneweh & Lily Lee Anderson

Gary Malner

Cathy & Jeff Schlieman

J.R. Shenk and the Follies cast DeAndra Gonzales & Teresa Barnes

Dr. George Hotchko & daughter Michelle Hotchko

Charlene Pratt

Yakima Valley Memorial Hospital helds its “Follies: Shaken with a twist of sublime” on March 2 at The Capitol Theatre. Begun in 1990 — the idea was Mrs. Bill Robertson’s — the Follies is a large-scale, Broadway-style show and fundraiser, including local talent. Funds benefit Yakima healthcare services for children. PHOTOS BY 4 CLIX PHOTOGRAPHY

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List your event with us — FOR FREE! Go to events.yakimaherald.com.

CALENDAR A P R I L 2 0 1 3

Through 2013

Salsa FridaysSeasons Performance Halltheseasonsyakima.com

Through Spring 2013

Chandelier FestivalMighty Tietonmightytieton.com

Through April 27

National Juried Photo ExhibitionLarson Gallery509-574-4875

April 10

Voices from the Past (lecture): Tree Army – Civilian Conservation Corps in WA State, 1933-1941Yakima Valley Museum509-248-0747

April 12A Genuine Cowboy Hoedown – annual fundraiser for Yakima Symphony OrchestraYakima Valley Museum509-248-1414

April 13

Firefighters Benefit BallAmerican Red Cross & Yakima Firefighters Local 469Yakima Convention Center509-834-2650

April 14

Arts Awards EventLarson Gallery509-574-4875

April 13-28

The ForeignerAkin Center Theatre509-248-ARTS

Mighty Tieton Open HouseMight Tieton509-847-3034

April 28

Yakima Youth Symphony Orchestra Spring ConcertThe Capitol Theatreyyso.org

Central Washington Humane Society’s See Spot Run/5KHumane Society ofCentral Washingtonyakimahumane.org

May 3-18

Picasso at the Lapin AgileWarehouse Theatre966-0951

May 4-5

Yakima’s Cinco de Mayo Fiesta GrandeDowntown Yakima509-453-2050

May 7

DoVA Exhibition Opening ReceptionLarson Gallery509-574-4875

May 9

Yakima Valley Visitors Information Center 10th Anniversary Open HouseVisitor Information Center509-753-3388

April 17

Yakima Town Hall: Robert D. Ballard, PhDThe Capitol Theatre509-966-0930

April 18

BLEND/Rex PickettYakima Convention Center509-575-3010

April 19-20

Best of Broadway: Ed Asner as FDRThe Capitol Theatre509-853-ARTS

April 19-21

Rattlesnake Hills Pre-Spring Barrel TastingVarious wineriesRattlesnakehills.org

April 21

Cowiche Canyon Rocks fundraiserNaches Heights Vineyardcowichecanyon.org

April 23

Yakima Valley Community Band concertLittle Theatre at Eisenhower High Schoolyakimacommunityband.org

April 26-28

Spring Barrel TastingVarious wineriesWineyakimavalley.orgRattlesnakehills.org

April 27

Yakima Symphony Orchestra: 1001 NightsThe Capitol Theatreyakimasymphony.org

Arts MusicEvents OutdoorTravel FamilySports

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List your event with us — FOR FREE! Go to events.yakimaherald.com.

CALENDAR A P R I L 2 0 1 3

Mighty Tieton Open HouseMight Tieton509-847-3034

April 28

Yakima Youth Symphony Orchestra Spring ConcertThe Capitol Theatreyyso.org

Central Washington Humane Society’s See Spot Run/5KHumane Society ofCentral Washingtonyakimahumane.org

May 3

Yakima-Morelia Sister City Assoc. Fiesta fundraiserState Fair Park509-853-7022

May 3-18

Picasso at the Lapin AgileWarehouse Theatre966-0951

May 4-5

Yakima’s Cinco de Mayo Fiesta GrandeDowntown Yakima509-453-2050

May 7

DoVA Exhibition Opening ReceptionLarson Gallery509-574-4875

April 17

Yakima Town Hall: Robert D. Ballard, PhDThe Capitol Theatre509-966-0930

April 18

BLEND/Rex PickettYakima Convention Center509-575-3010

April 19-20

Best of Broadway: Ed Asner as FDRThe Capitol Theatre509-853-ARTS

April 19-21

Rattlesnake Hills Pre-Spring Barrel TastingVarious wineriesRattlesnakehills.org

April 21

Cowiche Canyon Rocks fundraiserNaches Heights Vineyardcowichecanyon.org

April 23

Yakima Valley Community Band concertLittle Theatre at Eisenhower High Schoolyakimacommunityband.org

April 26-28

Spring Barrel TastingVarious wineriesWineyakimavalley.orgRattlesnakehills.org

April 27

Yakima Symphony Orchestra: 1001 NightsThe Capitol Theatreyakimasymphony.org

May 9

Yakima Valley Visitors Information Center 10th Anniversary Open HouseVisitor Information Center509-753-3388

May 9-11

Capitol on the Edge: Dixie’s Tupperware PartyThe Capitol Theatre509-853-ARTS

May 10

Yakima Herald-Republic’s Indulge: The event for womenYakima Convention Center509-248-1251

Amarillo Film Screening and Panel DiscusstionMighty Tieton509-847-3034

Yakima Valley Community Band “concert in the park”Randall Parkyakimacommunityband.org

Music Outdoor Food SpiritsFamily AttireSports

(509) 961-4983 621 S. 3rd Ave. - YakimaSHOWROOM HOURS: Wednesdays 10:00 to 4:00 OR CALL FOR APPOINTMENT

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INTERVIEW PHOTO BY SARA GETTYS

Name & Age: Brad Baldwin, 52

Occupation: Proprietor, Stems

Where did you grow up, go to school, etc.? I am a born and raised true blue Yakima Valley man. Raised in Zillah on the family ranch, worked in the fruit orchards and graduated from Carroll High School.

When did you open Stems? What kind of wine do you sell and how do you choose it? Stems opened in June of 2006. I sell a wide variety of wines represent-ing the Northwest. I select my wine based on tastings and research of what is happening not only in our Valley and state but Oregon as well. Wine repre-sentatives keep me abreast of what is out there and happily I sample it. Customers also give me valuable information on finds that I may not be aware of. It is a collective and rewarding process.

How did you develop an interest in wine? Well, I drank a lot of it, of course. Wine has always been an interest of mine. Growing up in the Yakima Valley, you are certainly aware of its impact and the thriving industry has been a joy to be part of. I worked at a winery for five years before I opened Stems, and that

afforded me the opportunity to drink more, learn more and appreciate more. In fact, I wish I had a glass right now!

Wine can be intimidating. What’s your advice for the novice? Don’t be afraid to like what you like. There is no rule. Nobody is right and nobody is wrong. Taste it, pair it with food or just enjoy a glass or three, I mean two. It is fun to learn about wine and get the facts from the experts, but at the end the day, just enjoy what you love the most.

What are your top five favorite wines? And some wineries to watch for?I am not afraid of ANY wine. I love a good Cab or Syrah and I also love a good crisp Chardonnay or Sauvignon Blanc. I can find a favorite in almost any category. There are so many wineries making fabulous wines that it is hard to choose just a few. Right now, I am enjoy-ing Sheridan and Jones product. They are putting out some great wine along with so many, many others.

What do you love about what you do?Wine and wine and then there is the wine. Seriously, I love the Yakima Valley and being a part of the retail and wine industry. Customers make it even better. Downtown Yakima is a great place to be

and it is a joy to interact with locals and out of town people as well.

You’re on the proverbial desert island … what five items do you take with you?Wine, Reidel stemless wine glass, corkscrew, good cheese and someone to share it with.

Why is Yakima home to you? Born and raised and have loved every minute of it. I love the Yakima Valley and thank goodness we have wine here!

If you could boil your life philosophy down to one or two sentences, what would it be?Life is too short not to drink good wine, laugh plenty and shop at Stems.


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Documents

Yakima Magazine - April Wine Issue