Recently, we had the opportunity to chat with Winemaker Derek DesVoigne of Cuillin Hills Winery about the wine biz, what he is currently drinking and all things in between. Thanks for taking the time to share your thoughts Derek!

What is the first wine that made you want to be a winemaker? ~ Syrah, can’t remember the maker, but Washington Syrah for sure. More than likely it was an ‘87 Red Willow, David Lake. I used to drink first growth Bordeaux with my friend Angus on a regular basis. It was a blast in the historical sense, but Washington Syrah closed the deal.

Where was the Washington Wine industry 20 years ago? ~ Ask Alex Golitzin, Rick Small, Wade Wolf, Kay Simon, Gale Pruyere, Jerry Bookwalter, Paul Porteus, and a host of others. 20 years ago I was drinking beer and not really thinking about wine.

Where do you see Cuillin Hills in 20 years? ~ Good question. As a small winery I see more focused wines ahead, if I can convince the public! Honing in on what I see as things Washington does well.

What grape variety do you feel Washington really excels at? ~ Depends on the AVA. Syrah has my heart, always will.

If you could grow any variety in any specific area in the state, what would that be and where? ~ Syrah, Mourvedre, Viognier. Probably some other Rhone’s.

What is the most important attribute to a great bottle of wine? ~ Who you drink it with for sure. Lots of other stuff, but that’s a really long conversation for another time.

What is one of your prized bottles at home? ~ Several, but probably some wacky Chateauneuf-du-Pape. That’s all subjective, really, but I used to have some of the Washington historic stuff, drank them with a bunch of friends and had a blast. We talked about what it might have been like when they were made. Funny thing is, I could call those guys today and talk about what it really was like, and sometimes I do!

When you are not drinking Cuillin Hills…who are you drinking? ~ Well, probably Georgetown Brewing or Maritime Pacific. Though I do find myself in front of some pretty amazing wines regularly, I’ll hold on to them for now as my own, keeps them special. I will say I’ll buy and drink ANY Washington Syrah for research purposes.

When you open a wine list, what are you hoping to find? ~ Depends on the meal. I’ve seen and tasted some interesting stuff. Most importantly, what I don’t see is domination by out of state and country. I’ll pay through the nose for wines I can get for free, to drink wines that I know are solid and aren’t flawed. You’d be surprised how not easy that is.

If you were not a winemaker, what do you think you would be doing for work? ~ I have no idea at this point. I’m full of opinions and ideas that someone else could make a fortune from, maybe a wine, travel channel jackass.

What are one or two things people might be surprised to learn about being a winemaker? ~ Work, A-Z, Work. Wait a minute, it’s romance baby

Chardonnay is the most popular white wine in the world. Putting Chardonnay on the label practically insures sales for the producer and for good reason. The grape is very adaptable and grows easily in virtually any wine-growing climate. It also allows the clever and industrious winemaker to use many vinification techniques, such as deeply toasted new oak and malolactic fermentation, to paint their artistic whims on the wine’s relatively blank canvas. In fact, when one asks a Chardonnay lover what the flavors of Chardonnay are, they will almost always refer to the buttery, nutty, creamy, toasty flavors (derived from oak) rather than the fruit flavors inherent to the grape itself. Chardonnay is also usually high in alcohol, which while it provides the drinker with an extra bit of good cheer, it also makes the wine feel lush and rich and gives the slight perception of sweetness.

So what could possibly be wrong with a grape that grows easily, has rich, buttery flavors, and also has a nice bit of booze in it to make our smiles just a little wider? Well unfortunately, as a Chef I find Chardonnay to be one of the most challenging wines to pair on earth. Almost all of the things that we like in a typical Chardonnay can be problematic for food. Below are some broad-based tips to help you think about what foods will go with your favorite Chardonnay. Since there are so many different types of Chardonnay on the market, what this guide is really for is pairing Chardonnay with a more typical New World-styled, oaky Chardonnay which is the most popular and affordable in the United States.

Chardonnay is full-bodied, rich, and high in alcohol. This unfortunately makes it pair very poorly with light and delicate dishes. The health-conscious chardonnay drinker who is pairing the wine with a salad is likely to experience a bracing acidity and possibly even some bitterness from the wine. Pair chardonnay with richer foods. Imagine how flavorful the wine is. The food needs to stand up to all of that flavor.

Chardonnay is oaky. This oak can be a problem for some foods, but one thing that oaky flavors play with very well is grilling. Grilled meats and fish seem to really like oaky wines. Seared and roasted foods still do well with Chardonnay, but grilling and oak seem to love each other. Another thing to think about oak is that it is often the source of the buttery nuttiness that people seem to love. Pair it with dishes that feature buttery, nutty flavors and you are more likely to be successful.

Some things to avoid with Chardonnay include chiles, which work very poorly with the oak, making a shrill and bitter palate experience. Red meats tend to taste metallic on the palate with chardonnay. In addition, cilantro tends to create this obnoxious metallic taste as well. Really oily fish such as mackerel and ahi tuna seem to clash with chardonnay also.

In summary, don’t let the Chardonnay overpower the food, embrace and complement the flavor of the oak, and avoid some of Chardonnay’s flavor enemies and you should be successful. The wine is challenging to pair, but when you get it right, it can really be an eye-opener just like any food and wine pairing. As always, when you happen by the purple café, our staff has great ideas for you to pair this wine with our menu items, and they’re always happy to guide you.

Friends and fans of Purple Cafe are invited to see The Lincoln Center production of Rodgers & Hammerstein’s South Pacific, Winner of 7 Tony Awards. Playing The 5th Avenue Theatre January 29th - February 21st, Purple Cafe friends and fans can receive 50% off the 1:30pm performances on Thursday, February 4th and Friday, February 19th. Use promotion code 7TONYS when ordering tickets online at 5thavenue.org, over the phone at 206-625-1900 or in person at the box office. Click here for more information on South Pacific and to order tickets.

Before or after the show, stop into Purple Cafe Seattle and sample the “Dites-Moi”, a delicious cocktail specially created for South Pacific. It includes B&B Liqueur, Sparkling Wine and Pineapple Juice.

In a nutshell…sediment is the term commonly used to describe the left over “lees” or “dregs” in a bottle of wine. It is composed of residual yeast, grape seeds, and other particles that settle to the bottom of a vat of wine after fermentation and aging. Filtering the wines will take out almost all sediment, though these days, winemakers are leaving the wine unfiltered, believing it will increase depth and flavor. The lees produced during wine production are packed full of antioxidants. The lees of red wines consist of tannins and plant pigments precipitated around crystals of potassium tartrate.

To remove sediment before serving wine, simply decant the wine by pouring it slowly from the bottle into a decanter. Stop pouring when you start to see the wine sediment enter the neck of the bottle, and then allow the wine in the decanter to air out a little bit before pouring it into glasses.

Bottom line; do not be afraid of those particles in the bottom of your glass. They are all natural and healthy (especially if you don’t mind chewing your wine a bit). And, if you find yourself with leftover wine with plenty of sediment, add it to your bath water as it is a natural skin softener.

We asked Purple Bellevue Wine Director Dawn Smith for some of her thoughts on Thanksgiving wine pairings…man oh man she gave us some great info! Thanks Dawn!

Thanksgiving, a time of family bonding, merriment and over-eating. We will assume that your feast is one of the traditional “family-style” meals where a bounty of various stuffing, vegetables, salads, candied yams, potatoes, gravy and the often but unfairly maligned cranberry sauce all reside on the same table. Here in lies both the glory and the challenge of pairing to such a feast - so many contrasting flavors! Creamy, tart, slightly sweet, overly sweet, savory, earthy, acidic, not acidic…the list of flavors goes on and on. The key to successfully pairing is not to over think it. Choose wines and varietals with the reputation to pair with a wide variety of foods. Generally for reds this means fruit-driven, low to moderate tannins and balanced acidity. White wine choices should also have lots of fruit and bright acidity. A hint of sweetness in white wine is also an excellent choice when pairing to foods with sweetness. Here are a few suggestions:

White Wines

Riesling - I love this grape…tons of fruit, high acidity which helps cut the richness of some foods and often with a kiss of sweetness. That sweetness allows for the wine to effortlessly pair with  the sweet potatoes and most stuffing. One of my local favorites is the 2007 Pacific Rim “Wallula Vineyard”.

Gewurztraminer - This fruity and spicy (think ginger spiced pear) varietal is also an excellent choice for your Thanksgiving table. A wonderful example is the 2008 Dowsett Family “Celilo Vineyard”.

Sparkling Wine/Champagne - Bubbles! Always the perfect choice. Don’t just toast the feast, drink it throughout the entire meal. It is festive, refreshing and those bubbles cleanse the palate with each sip, preparing you for your next bite.

Red Wines

Pinot Noir - This is the red wine of choice at my Thanksgiving meal. Lovely, ripe strawberry and red cherry fruit with a touch of herbs, hints of baking space, moderate tannins and bright acidity. If you think Pinot Noir can be expensive, you’ re right…but generally worth it. One of my favorites in the “quality for value” category is the 2006 Walnut City WineWorks “Reserve”.

Beaujolais - The grape here is Gamay Noir and we are starting to see some being produced out of Oregon. However, the home of Gamy Noir is Beaujolais, France in southern Burgundy. Similar in style to Pinot Noir with ripe red fruit, higher acidity and low tannins. A word of advice here…the 3rd Thursday in November marks the release of Beaujolais Nouveau and you will most likely see it highlighted in the wine aisle of your local grocery store or wine shop. It is sheer marketing genius but, in my opinion, not the best example of quality Beaujolais. Pay a little more and try one of the ten Beaujolais Crus - Brouilly, Cote de Briuilly, Chenas, Chiroubles, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie and Saint Amour.

Fuller Bodied Reds - If you prefer a full-bodied red with your turkey then consider a Merlot or Zinfandel. The impression of sweet, dark fruit and only moderate tannins will be an acceptable match to the various flavors including those pesky, but yummy, sweet potatoes…

- Happy Thanksgiving -

Head out to Issaquah next week for a real unique and fun wine event, the Grape Cup! On Thursday, November 19th from 6:30pm to 9pm Winemakers from 24 wineries will go head to head for state bragging rights and it’s up to you to decide who makes better wines, Husky alums or Cougar alums.

The Pickering Barn has been reserved for this friendly tasting competition along with some tailgate BBQ to enjoy. Proceeds from this event will go to support Washington State Farmworker Housing Trust, a non-profit organization that works to fund safe, affordable housing for farm workers. Tickets are $35 and available by clicking here.

Over the years, we truly want our guests to utilize this blog as a community resource…to that end, here are a few upcoming wine events.

Cabernet Classic - 10/28/09 - Shilshole Bay Beach Club

Cabernet, the class act of the wine world, will be showcased in a grand tasting all of its own. As the most internationally recognized red wine grape variety, Cabernet has a distinct presentation of structure and flavors which stand up brilliantly on their own as well as make it the perfect blending grape. This event will be the perfect opportunity for Cab lovers to taste and compare what Northwest artesian winemakers have created. To complement this fine wine, new works by local artists will be on display courtesy of CoCA, a catalyst for the advancement and appreciation of contemporary arts. Tickets are $45 and available by visiting www.cocaseattle.org.

Cigar Event - 11/6/09 - DiStefano Winery

Carefully paired red wine, steak and cigars! Dinner will be held in the DiStefano barrel tasting room. Cost is $125 and seating is limited to 20. For more information, visit the DiStefano Website.

Free Pizza at Januik - 11/7 & 11/8/09 - Januik Winery

Stop by Januik Winery during the first weekend of any month…purchase any combination of six wines and enjoy a brick oven pizza on the house! Januik Website.

Le Vin a son Apogee (Wine at its Best) - 11/14/09 - Freemont Studios

Opportunity to taste rare and highly rated wine in an open, easy environment. VIP “Meet the Winemaker” party with Bob Betz then premier tasting with wines that represent all 11 of the viticultural regions in Washington state. Live auction with proceeds benefiting the Overlake Service League. For more information, check out the Overlake Service League’s Website.

~ cheers ~

We are very excited to be taking part in a great charitable event next week, “Share Our Strength’s Great American Dine Out”. It is a national program that unites thousands of restaurants and millions of consumers in the fight to end childhood hunger in America. For one week each year, thousands of restaurants offer guests a chance to do good by eating out. Now in its second year, the money raised during the Great American Dine Out helps Share Our Strength fund community programs that provide resources and services to children right here in our community.

During the week of September 20th through September 26th, all 3 Purple Cafe locations will be taking part by donating 50% of the proceeds from a special week-long glass pour.

• Kirkland ~ Sweet Valley “Righteous” Red Wine
• Seattle ~ Corvidae “Lenore” Syrah
• Woodinville ~ Dusted Valley “Boomtown” Syrah

So stop by next week and sip your way to helping a great charitable organization. For more information about the Great American Dine out click here.

If you have not stopped by our Seattle location this summer, we highly recommend that you do to try our latest summer creations. One of our very favorites is the ‘Heirloom Tomato and Watermelon Salad’. The dish is a stack of perfectly ripe watermelon and heirloom tomatoes, which is then topped with spicy mizuna lettuce, crumbles of salty, tangy sheep’s feta and drizzles of a vinaigrette made from grilled tomatoes. The vinaigrette further fortifies the tomatoes and has a delightfully sweet, charred flavor made even more luscious with high quality extra-virgin olive oil.

Many people pause when they read this description and say, “watermelon and tomato?? what a weird combination.” While it may seem unusual at first, this combination really makes good on the “what grows together, goes together” philosophy of cooking. Tomatoes and watermelon come into peak season at almost the exact same time. In addition, they resemble each other in both flavor and texture. They are sweet, ever so slightly tangy and have just the slightest bit of graininess in their texture. When combined, the flavors are absolutely remarkable. It has to be tasted to be believed.

Tuesday marks the debut of the new musical ‘Catch Me If You Can’ at the 5th Avenue Theatre. From the creators of ‘Hairspray’ and ‘The Full Monty’, it is the true story of teenage runaway Frank Abagnale Jr. and his adventures masquerading as an airline pilot, lawyer and doctor. It is based on the DreamWorks picture of the same name that starred Tom Hanks and Leonardo Dicaprio.

Due to a serious family emergency involving one of the principal cast members, the 5th had to cancel the first few shows…as a result, they have added a few this upcoming Tuesday and Wednesday and are offering $25 off tickets. Simply type in the promo code ‘PILOT’ at the 5th Avenue Website to take advantage.