Palm Springs’ chic and charming restaurant, ZIN American Bistro, in the midst of their 2016 Wine Dinner Series, is featuring on April 19th the superb and stellar wines from Walla Walla Vintners.
Leave it to the multi-tasking restaurateur, ZIN owner/beverage director Mindy Reed, to be on the leading edge promoting and showcasing the wonderful red wines of Walla Walla Washington. And not only will her master chefs be providing inventive wine & food pairings, joining the event will be the winery’s owner and winemaker, Gordy Venneri, to chat about the featured wines.
My wife and I traveled to Washington state wine country a couple of years ago, wondrously winding up in Walla Walla. It’s a very scenic city with that small-town feel. A walk down tree-lined streets reveals a trendy eclectic mix of vintage shops, boutiques, cafes, bookstores, tasting rooms, restaurants and more.
Walla Walla is one of the most fertile agricultural areas in the nation, producing such crops as wheat, asparagus, strawberries and the famous Walla Walla Sweet Onions. However, these days, it’s wine country that Walla Walla is most celebrated, with more than 100 wineries representing a wide range of varietals.
And the stuff that’s especially bowling us over is their red wines: Syrahs, Cabs, Merlots, and red blends. The terroir—if you please, appears to work as a heavenly garden outpost allowing the grapes to shine with vibrant and complex flavors which produce a wine of elegance and balance that’s a splendid match for a meal.
For you readers who sometimes moan while reading my wine reviews when there’s no wine around—well, here’s the good news: You’ll be able to see, swirl, smell, sip and savor these scrumptious red Walla Walla wines at this ZIN’s wine dinner! Come and join the relaxed dinner party and chummy up to Gordy and Mindy as his wines are poured and her menu is served.
The Seattle Times Wine columnist, Andy Perdue, has just written:
“When Gordy Venneri and [ co-owner] Myles Anderson launched Walla Walla Vintners in 1995, they thought they might be too late to the game. After all, Walla Walla already had seven wineries — including some of the state’s luminary producers: Leonetti Cellar, Woodward Canyon Winery and L’Ecole No. 41.
“‘We felt like we were johnny-come-latelies,’ Venneri said. “We thought, well, there’s already seven wineries. Is there room for another? Are we going to be able to sell our wine?’
“Little did the two longtime friends realize they were still on the forefront of a Walla Walla Valley wine explosion. Walla Walla Vintners has been recognized as one of the finest producers in Washington, a winery with legions of fans who happily buy every bottle it makes.Walla Walla Vintners has now risen to the top of the list with its quality, history and place in the wine industry and has earned Wine Press Northwest magazine’s 2016 Pacific Northwest Winery of the Year!”
The wine dinner’s evening festivities will begin with a 6pm pre-dinner meet and greet with Gordy, followed by an exquisite three-course dinner at 6:30pm. Anyone who was at last month’s Saxon Winery Dinner knows already the innovative and tasty cuisine that awaits—after all, ZIN American Bistro is one of Palm Springs premier dining eateries.
At the pre-dinner meeting with Gordy, there will be appetizers along with a Sparkling Vouvray from Domaine d’ Orfeuilles: A bright light yellow with slightly slivery reflections, this wine is accompanied by fine persistent bubbles. The brioche nose is expressive with an aroma of marshmallow and vanilla. In the mouth, it reveals a certain freshness as well as a touch of liveliness, very quickly softened.
First Course –Walla Walla Vintners 2013 Cabernet Franc – This wine is characteristic of the wonderful Cabernet Francs crafted since 1995. The 2013 Cabernet Franc is no longer available for purchase on the Walla Walla website so a special treat for the night!
Second Course – Walla Walla Vintners 2013 Merlot – The attention-getting nose of cedar, oak and violet jumps from the glass and takes you to a sweet espresso beginning, a thick middle of wild huckleberry jam and a finish that dances with flavors of caramel, mocha, leather and fresh black Mission fig.
Third Course – Walla Walla Vintners 2013 Cabernet Sauvignon – Wafts of violets and woody herbs envelop a heart of pure, black fruit; blackberry, currant and plum. Velvety tannins deliver black cherry flavors dotted with cinnamon, anise and clove, turning to cassis, currant and cedar on a lingering, earthy finish.
Bon Appétit & Cheers!
Wine Pairing Dinner April 19th, Reservations: (760) 322-6300 ZIN American Bistro 198 S. Palm Canyon Dr. Palm Springs, CA 92262 (760) 322-6300
Rick Riozza wittily titles himself the “somm-about-town” in the desert publication CV Weekly’s wine and food column: the Vino Voice, where his beat is to eat, drink, and cover the environs of Palm Springs. A freelance writer and contributor to Tasting Panel Magazine and a previous wine reviewer for palmspringslife.com, he is also the Brand Ambassador for the historic Galleano Winery. Rick continues to entertain and conduct locally at wine tastings, food & wine events, restaurant venues, and fun wine seminars. You can reach him at firstname.lastname@example.org.