2022 Bledsoe Family Winery Flying B Estate Red Wine

Happy Independence Day!  I am always happy for the 4th of July, the heat of summer and all the outdoor cooking and eating, it's just an all around pleasant time of year!  We had a lot of rain today, which may have impacted the parade and early fireworks, but it cooled things down enough for a great cookout and a good excuse to open up a nice red wine.  Tonight, I've opened a bottle that I recently received from Bledsoe Family Winery, the 2022 Bledsoe Family Winery Flying B Estate Red Wine!  Some of you more astute fans may recognize this branding as it was what Bledsoe used for the family Cabernet Sauvignon from 2015-17, but then it became the Bledsoe Family Cabernet, so let's see what this throwback blend has to offer!

The wine is a deep ruby color in the glass, reminiscent of the old Cabernet, though we are uncertain of this current blend!  A gentle swirl of the glass reveals aromas of leather, green grass, tart cherry and lavender that hearken back to the old wine, but there is something just a bit different.  The first sip is a rush of rich, black fruit, plum, currant, cherry and blackberry that thickly coat your mouth before transitioning to some earthy mineral notes and eucalyptus midpalate.  The tannins are well integrated, providing a solid base for the long, smooth and very dry finish that lingers on the palate.

Overall, I would rate this wine a solid 9, it's not quite to the level of the old Flying B Cabernet, but it's a very interesting and lovely red wine to enjoy with food or sipping on the patio with family and friends.  Speaking of food, this wine would pair well with steaks and chops, but it won't stop there, as it would be great with grilled vegetables, hearty pasta or spicy fajitas.  Tonight, I am enjoying this wine with my 4th of July dinner of grilled picanha with fire roasted poblanos and smoked black beans, corn and rice.  Cheers!

2021 Mark Ryan Winery Old Vines Cabernet Sauvignon

Happy Sunday!  I'm glad to report that the weather finally broke here, as yesterday it was incredibly hot and humid, but a cold front came through and today we are enjoying highs in the low 70s and expected lows in the upper 40s tonight.  This was good news as I have been waiting for a cool day to don my long sleeves, jeans and gloves to remove some of the poison ivy that's grown up this spring (the price you pay for living in a personal forest!), but now it's time for a special dinner!  Tonight is the last Sunday of the month, which means it's time for Dinner in the Diner, where I craft dinner from a recipe served in the dinning cars of some of the great long-distance trains of the 20th Century.  But before we get to that, we have to open the wine! Tonight's selection is from Mark Ryan Winery, a personal favorite harkening back to my grunge years, the 2021 Mark Ryan Winery Old Vines Cabernet Sauvignon is a blend of Cabernet Sauvignon (95%) and Merlot (5%) from some of the oldest vines in the Quintessence, Red Willow, Ciel du Cheval Vineyards in the Columbia Valley AVA of Washington.  So, let's see how these old vines are producing!

The wine is a deep ruby color in the glass, with nice clarity, much different than some of the big Cabernets you commonly see.  A gentle swirl of the glass reveals aromas of black cherry, strawberry and red currant intermingled with dried herbs and a hint of green cedar.  The first sip is a rush of fresh green herbs that transition easily to ripe red fruit notes of cherry, currant and marionberry, before easing into some notes of black pepper spice midpalate.  The tannins are velvety smooth and expertly integrated, providing for such a pleasing, long, dry finish that you'll be immediately reaching for another sip.

Overall, I would rate this wine a solid 9 as it's just a wonderful example of the great quality of Cabernet being produced in Washington.  This wine would pair well with just about any red meat, from steaks and chops, to braised short ribs or classic burgers for the 4th of July.  Tonight, I am pairing this wine with a classic recipe from the Northern Pacific Railroad, the sirloin of beef with mushroom sauce.  I took the chef's prerogative and adjusted this slightly to grilled T-bone instead of baked sirloin, but the roasted vegetables and mushroom sauce stayed true to the recipe.  Cheers!

2020 Forgeron Cellars Boushey Vineyards Syrah

Happy Sunday!  It cooled down a lot here overnight, so I'm ready to enjoy a nice red wine with my dinner (but don't worry, the summer of rose will continue!). Given my meal choice, I've opened a bottle from a recent wine club shipment from Forgeron Cellars, the 2020 Forgeron Cellars Boushey Vineyards Syrah from the Yakima Valley AVA of Washington.  So, let's see how this wine is tasting and whether I made the right choice for tonight's dinner pairing!

The wine is a bright ruby color in the glass, with great clarity, just as you'd expect from this varietal  A gentle swirl of the glass reveals aromas of leather, tart cherry, green grass and dried herbs, beckoning you to take a sip.  That first sip is a complex rush of fruit and mineral flavors, fresh strawberry and blackberry intermingle with tart cherry before transitioning to some tar and earthy peat notes midpalate.  The tannins are subdued, perhaps unnoticeable, as they provide the foundation for the long, smooth dry finish with a reprise of acidity at the end.

Overall, I would rate this wine a solid 8.5 as it's just a classic expression of Grenache that would pair well with a variety of dished from the Mediterranean or any coastal clime.  This wine would be ideal with grilled white fish, shellfish salad or a light seafood pasta, but tonight I am taking a classic Pacific Northwest approach.  I am enjoying this wine with a pan seared salmon filed with some risotto and steamed asparagus, along with some Asian barbecue demi and edible flowers.  Cheers!