WINE TALK BLOG

by Salty's Sommelier Tim O'Brien [ Email ]

November 2006

"Now stomp!"

By Jason Ludlow, Columbia Beverage Manager & Grape Stomper

PORTLAND - Last month the Salty's team at Columbia was invited to the fourth annual Bacchus Fine Wine Stomp at Willamette Valley Vineyards. The day, just a week before crush (the time of the harvest when grapes become wine), consisted of wine education, wine tasting, exploring how foods are paired with wine and, of course, the stomping of grapes. Upon arrival we rushed into a classroom setting where we received a crash course in Brunello. Brunello is Italian for "little dark one," a grape so named for the brown hue of its skin. Made from a Sangiovese clone, it's regarded as one of Italy's best wines. After a long romantic story of a wealthy businessman purchasing a winery and vineyard, then keeping it a secret from his own family only to unveil it to them on his deathbed, we started tasting his efforts with a 1979, 1985, 1988 and 1990, all spectacular (you can find Brunello from Il Colle on Alki's wine list in Seattle).

From there, we were moved to a loft room that was sponsored by "Riedel Glassware" and we compared wines in other types of glassware to see how the wine glass actually makes the difference. While this may seem a bit "nerdy," we learned much about how the shape and tempering of the glass can enhance the wine in flavor, aroma, aeration and display of color. Salty's on the Columbia is proud to feature Riedel stemware as part of our wine program.

From there it was on to the "Bacchus Room," where we were exposed to hundreds of wines from all over the world. Wines that stole the show with our service staff were the Champagne Rosé and Chilean Syrah. Savoring sips of wine, paired with a perfect lunch of wild poached salmon and orzo salad, while overlooking the beauty of the Willamette Valley, on deck tables in the sun, was just as it sounds, a luxury (see www.traveloregon.com to learn more about touring the Willamette Valley).

The day ended by getting barefoot and into barrels to stomp grapes. The winery set up the event as a competition with winners receiving a vacation in Sonoma, California. The event was set up as teams of two, with one person in the barrel stomping grape clusters into grape juice, while the second person caught the juice in milk jugs. The team with the most juice generated was announced the winner. The challenge in this competition proved to be in keeping the drain free of stems and other sediment. While Team Salty's did not bring home any stomp trophies or win a trip to the California wine country, we ended the day enlightened with knowledge, delighted with happy hearts and enjoyed good juice and good eats all the while sporting a few grape pieces in our hair to match grape-colored feet!

We invite you to join us to taste any of our more than 250 bottles of wine at Salty's on the Columbia. With Wine Spectator Awards in 2004, 2005 and 2006, we look forward to serving you and perhaps sharing a tale or two of our adventures in the Willamette Valley. Go online to www.saltys.com/food_wine/awardwinning_wine.asp for more on all Salty's wine menus.

October 2006

Join Tuscan Chef Russo at Alki wine dinner.

SEATTLE – Small Vineyards believes that the best wines come from small places. "That's why we specialize in discovering small production wines from the best family-owned estates in Italy," says Founder Josh Hanson. "All of our wines are picked by hand, made with care, using earth-friendly, sustainable winemaking methods. This past year, we were fortunate enough to be the fastest growing Italian wine importer in America – a tribute to the magical families represent."

Hanson is highly respected in Italy for his successful championing of small producers. His expertise in Italian wines harmonizes wonderfully with Tuscan Chef Roberto Russo (pictured here) who returns to Seattle for Salty's second "Under the Alki Moon" dinner set for Monday, October 16. The six-course menu put together by Salty's Chefs Jeremy McLachlan and Gabriel Cabrera includes dishes from Chef Russo's book Beyond Toscana and Ombrie and wine pairings by Washington Wine Sommelier of the Year 2006 Salty's Tim O'Brien.

Born into a cooking family in Naples, Russo has lived in Tuscany since the age of 16. Russo owns a 16th-century convent and organic farm just below Cortona where he runs the restored convent as a hotel (featured in the movie Under the Tuscan Sun, hence the dinner's name), and is known for flavorful olive oil and Sangiovese wines. Visit www.parcofiorito.it/old/InGlese/index.htm.

The menu includes Italian wines imported by Hanson's Small Vineyards including Trevisiol, Prosecco 2004 Veneto; Tenuta Ponte, Falanghina, Campania; Giuseppe Lonardi, Valpolicella Superiore Ripasso 2001 Veneto; Tre Donne, Moscato d'Asti 2005 Piedmont; and Antonio Sanguineti (Salty's Guest Winemaker at the dinner) Brunello di Montalcino 1999 Tuscany, Nessun Dorma (Super Tuscan). Passed hors d'oeuvres include Octopus Ceviche with Arugula, Pan-fried Prosciutto-Wrapped Bananas and an Asparagus Tasting. The second course is Pasta Paccheri with Sauce Verde; third course Red Wine Risotto with Gorgonzola; fourth course Wild Boar (three ways) Sausage, Tenderloin & Bolognese; fifth course Panzanella Salad. For dessert Almond Baskets with Chocolate Crème & Poached Pears is featured.

Appetizers are served at 6:30, dinner at 7 p.m. at Salty's on Alki Monday, October 16. Cost is $125 (all inclusive). Please call (206) 937-1085 by Friday, October 13, for reservations. Seating is limited.

September 2006

Winemaker’s dinner in Portland features Lake Sonoma Winery.

PORTLAND- Lake Sonoma is a unique winery located in Healdsburg, California, featuring exclusive wines that possess excellent structure, desirable fruit flavors and interesting complexity. Their wine philosophy mirrors Salty’s food philosophy with a passion for quality. Winery Owner Gary Heck says, “If in one season the climate is such that the grapes are not to our quality standards, we won’t make Lake Sonoma wine from them.” This dinner is truly a rare opportunity to enjoy the best of Sonoma wines and the best of Portland seafood in a wonderful riverfront venue,” says Portland General Manager Linda Addy.

- The Menu -
Hosted by Wine Educator Dave Crane with a five-course dinner by Salty’s on the Columbia Executive Chef Dana Cress and his team of chefs.

First Course
Lobster & Crab Bouchee with Lobster Oil & Herb Oil by Sous Chef Bob Murray with 2005 Dry Creek Valley Sauvignon Blanc (a rich fruit profile with lemongrass and citrus intertwined with subtle notes of gooseberry, white pepper)

Second Course
Field Greens Tossed with Hazelnut Vinaigrette, Goat Cheese Croutons & Poached Pear by Brunch Chef Steve Kenitz with 2004 Russian River Valley Chardonnay (ripe flavors of Bosc pears, green apples with hints of vanilla from French oak).

Third Course
Triple Cream Camembert-Stuffed Soft Shelled Crab by Sous Chef Josh Gibler with 2003 Dry Creek Valley Zinfandel (forward flavors of black cherry, raspberry with a firm oak profile which complements the spicy lingering finish).

Fourth Course
Medallions of Wild Boar Poivrade, Vegetable Purée & Cassis Reduction by Executive Chef Dana Cress with 2002 Alexander Valley Cabernet Sauvignon (flavors of Bing cherry, Santa Rosa plum integrate with a firm oak profile, black
pepper spice).

Fifth Course
Meringue Torte by Pastry Chef Darla Swanson with 2003 Saini Farms Dry Creek Valley Old Vine Zinfandel (a ripe fruit structure with fig and jammy overtones that has a viscous mid-palate but a soft, supple finish).

Please join us Thursday, September 28 at 7 p.m. in Salty’s Private Wine Room. Seating is limited to 26 people. $75 per person (does not include gratuity). For reservations please call (503) 288-4444

From vine 2 wine.
By Jason Ludlow, Beverage Manager, Salty’s on the Columbia

September is an exciting time in the Willamette Valley. Wineries are deciding on that crucial and wonderful time to harvest grapes! If you are able, visit a winery near you to take part in the busy process of vine to wine. You will see pickers in the fields, learn about harvest techniques, and may be able to participate in picking, barrel tasting or other methods of the amazing process of making wine.

To summarize the vine-to-wine process, as early as April the buds left on grape vines after winter pruning start to swell and the first signs of green can be seen emerging from the gnarled wood. This happens when temperatures reach about 50 degrees, which is called “bud break.”

Within 10 days of “bud break,” leaves start to separate from the bud and embryonic tendrils are visible. These tendrils are all too vulnerable to frost which can strike mid-May or mid-November. Weather trends impact the vine-to-wine process tremendously!

Between six and 13 weeks after bud-break the crucial flowering of the vine begins with the emergence of tiny caps of fused petals. These look like miniature versions of the grapes that will be formed once the caps fall, exposing stamens to be fertilized by pollen to create the berries. The size of the crop depends on the success of pollination.

Buds that escape frost and rain are replaced by hard, green baby grapes in July. These grapes swell during the summer and in September or November undergo “veraison,” whereby they soften and turn reddish or yellow. The ripening process begins and sugars start to build rapidly inside the grape.

Finally the grapes are harvested around late September through late November and processed from vine to wine. It’s the perfect time of year for a winemaker’s dinner! Hope you can join us for Portland’s Winemaker’s Dinner (see adjacent story for more information).

August 2006

Congratulations to Alki and the Portland Salty's for winning the Award of Excellence with Wine Spectator 2006. The award is given to restaurants whose wine lists offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style. We are very proud of Portland Beverage Manager Jason Ludlow who lends his knowledge. See more on our wine lists at www.saltys.com/food_wine/awardwinning_wine.asp.

The Auction of Washington Wines will be held at Chateau Ste. Michelle Winery to benefit Children’s Hospital & Regional Medical Center and the Washington Wine Education Foundation August 17-19. Buy tickets at www.auctionofwashingtonwines.org. On August 19 I will auction my sommelier services plus six white Chaleur Estate wines from DeLille Cellars (www.delillecellars.com) and a six-year vertical (1998-2003) of Quilceda Creek Cabernet (www.quilcedacreek.com). Alki is in a live auction package with Chuck Reininger and Reininger Winery (www.reiningerwinery.com). Hope you can join me!

Lake Sonoma Wine Dinner at Portland Salty’s in September.

PORTLAND – Lake Sonoma Winery and Salty’s on the Columbia present a Wine Maker’s Dinner in September hosted by Wine Educator Dave Crane with a five-course dinner by Portland Salty’s Executive Chef Dana Cress and his team of chefs. Lake Sonoma is a unique winery located in Healdsburg, California, featuring exclusive wines that possess excellent structure, desirable fruit flavors and interesting complexity. Their wine philosophy mirrors Salty’s food philosophy with a passion for quality. Winery Owner Gary Heck says, “If in one season the climate is such that the grapes are not to our quality standards, we won’t make Lake Sonoma wine from them.” This dinner is truly a rare opportunity to enjoy the best of Sonoma wines and the best of Portland seafood in a wonderful riverfront venue. Here’s the menu:

1st Course: Lobster & Crab Bouchee with Lobster Oil & Herb Oil by Sous Chef Bob Murray with 2005 Dry Creek Valley Sauvignon Blanc (a rich fruit profile with lemongrass and citrus intertwined with subtle notes of gooseberry and white pepper).

2nd Course: Field Greens Tossed With Hazelnut Vinaigrette, Goat Cheese Croutons and Poached Pear by Brunch Chef Steve Kenitz with 2004 Russian River Valley Chardonnay (ripe flavors of Bosc pears, green apples with hints of vanilla from French oak).

3rd Course: Triple Cream Camembert-Stuffed Soft Shelled Crab by Sous Chef Josh Gibler with 2003 Dry Creek Valley Zinfandel (forward flavors of black cherry, raspberry with a firm oak profile which complements the spicy lingering finish).

4th Course: Medallions Of Wild Boar with a Poivrade, Vegetable Purée & Cassis Reduction by Executive Chef Dana Cress with 2002 Alexander Valley Cabernet Sauvignon (flavors of Bing cherry, Santa Rosa plum integrate with a firm oak profile, black pepper spice).

5th Course: Meringue Torte by Pastry Chef Darla Swanson with 2003 Saini Farms Dry Creek Valley Old Vine Zinfandel (a ripe fruit structure with fig and jammy overtones that has a viscous mid-palate but a soft, supple finish).

Please join us Thursday, September 28 at 7:00 p.m. in Salty’s Portland Private Wine Room. Seating is limited to 26 people so call (503) 288-4444 soon; the cost is $75 per person which does not include gratuity. Find out more about Lake Sonoma Winery at www.reiningerwinery.com.

Pina Colada recipes.

SEATTLE AND PORTLAND – The secret to all good beverages is to start from scratch instead of buying mass-produced mixes. We would like to share our Pina Colada batch recipe minus the rum so the whole family can enjoy the tropical taste of summer. Make this up ahead of time and keep it refrigerated. You can add 1/2 cup of your favorite fresh berries to 4 ounces Pina Colada mix and 6 ounces of ice. Blend until smooth.

Pina Colada Batch Recipe (minus the rum):
   30 ounces Coco Lopez Coconut
   46 ounces Pineapple Juice
   40 ounces crushed pineapple

Blend until smooth. Refrigeration shelf life is 3 1/2 days. The total recipe yield is 100 ounces or 16 to 20 12-ounce frozen drinks.

When adding rum use 1 1/2 ounces. Of course you can come into Salty’s and order a Pina Colada, just ask! Make restaurant or café-bar reservations at www.saltys.com/reservations.

July 2006

More Wine Than Friends Or Too Much Wine, Too Few Friends
Reprinted with permission from www.NWStir.com

Does everyone have the same sense of curiosity and anticipation with every wine that they taste? Even in social situations whenever I taste wine I am processing my sensory information and forming an opinion about its quality. I am neither picky nor demanding but my wish is that every wine I taste has character. I treat every opportunity to taste wine as a chance to educate myself. I always appreciate wine, but I do not always enjoy it. Brian Carter who has been making wine in Washington for over twenty-five years reminded me wine is like food. It’s “hedonistic” and meant to be enjoyed. Wine professionals need to hear this often because we tend to evaluate wine in parts rather than an overall impression.

I was asked to judge Washington wine recently for an event called the Seattle Sommeliers Washington Wine Awards. My sense of curiosity and duty forced me accept the invitation, tasting 140 wines over two days. It is a challenge to keep current with Washington’s explosion of wineries and wines. I hoped to educate myself with a wine weekend of immersion. The judges tasted the wines blind scoring them in five categories, color/clarity, bouquet/aroma, balance/body, flavors/taste, length/finish and overall impression. Our goal was to identify the best wines for gold, silver and bronze medals. We kept our scores and most of our opinions confidential.

The wines as a whole were challenging and remarkable. Somewhere between the first wine and the last wine I lost my mantra “wine must be enjoyed.” The acid and tannins in wine build up on your palate like those scrubbing bubbles on TV attacking every nook and cranny in your mouth. Your teeth turn a deathly shade of gray but it’s your gums that scream the loudest. The second day was certainly a labor of love. I salute my team that stayed focused and forged on table after table of chewy red wine and bracing crisp white wine entries. While we were tasting our wines there was another panel of five judges tasting a separate set of 140 wines sending us pithy encouraging remarks that are born of a shared experience. We carried each other across the finish line with humility and humor. It is not possible to take the social element away from wine even with so much important work to do.

I pass our opinions on these wines along to you and hope that you find them informative but not restrictive. I found the Red Proprietary Blends and the Cabernet categories to be especially impressive with nearly every wine worthy of a high score. Washington wine has much to offer.

When tasting wine, remember to invite your favorite people to pair with your favorite wine, and I’m betting you will get to know both of them better and enjoy each even more.

Seattle Sommelier Washington Wine Awards ~ Medal Winners
Gold = 1st Place in Category
Silver = 2nd Place in Category
Bronze = 3rd Place in Category

Cabernet Sauvignon
$20 & Up Division
Gold 2003 Boudreaux Cellars
Silver 2002 Woodward Canyon - Artist Series #11
Bronze 2003 Walla Walla Vintners Vineyard Select
$20 & Under Division
Gold 2003 Ch. Ste. Michelle - Indian Wells Vineyard
Silver 2003 Bergevin Lane Vineyards
Bronze 2002 Hogue Cellars - Genesis
$10 & Under Division
Gold 2002 Duck Pond Cellars
Silver 2002 Sagelands

Syrah
$20 & Up Division
Gold 2003 Northstar
Silver 2004 Seia - Clifton Hills Vineyard
Bronze 2002 Chatter Creek - Clifton Hills Vineyard
$20 & Under Division
Gold 2003 Seven Hills - Walla Walla Valley
Silver 2003 Waving Tree - Chukar Ridge Vineyard
Bronze 2003 Columbia Crest Reserve
$10 & Under Division
Gold 2003 Hogue Cellars
Silver 2002 Columbia Crest - Grand estates

Merlot
$20 & Up Division
Gold 2003 Pepper Bridge Winery
Silver 2003 Northstar – Columbia Valley
Bronze 2003 Five Star Cellars – Walla Walla Valley
$20 & Under Division
Gold 2003 Gordon Brothers Cellars
Silver 2003 Ch. Ste. Michelle – Canoe Ridge Estate
Bronze 2003 Saint Laurent

Red Bordeaux Style Wines
$20 & Up Division
Gold 2002 Wood ward Canyon Estate Red – Walla Walla
Valley
Silver 2003 Cote Bonneville Carriage House – Du Brul
Vineyard
Bronze 2003 Pepper Bridge Winery – Seven Hills Reserve
$20 & Under Division
Gold 2003 Hogue Cellars Malbec Terroir
Silver 2003 Camaraderie - Grace
Bronze 2003 Ryan Patrick Vineyards – Rock Island Red
$10 & Under Division
Gold 2003 Cave B – Cuvee de Soleil
Silver 2002 Gordon Brothers Cellars – Kamiak Red
Bronze 2003 Powers – Cabernet / Merlot

Reprinted with Permission by Northwest Stir, June 2006 edition, Editor Mina Williams

June 2006

I'm still recommending Pinot Noir with salmon! Salmon has a high fat content and lingering flavors that overwhelm many kinds of wine including most Chardonnay, Merlot, Cabernet and Syrah. If you prefer white wine, Riesling and Pinot Gris have a good balance of fruit and acid to match the berries in our June preparation. This is also a great time to experiment with Rosé. Make a special effort to taste the wine first and notice the level of fruit, acid and tannins then a bite of salmon then back to the wine. If it all works your last bite of salmon should taste as rich and delicious as your first and that last sip of wine slides across your palette like silk sheets. Are you getting hungry? Make reservations on Salty's web site at www.saltys.com/reservations.

May 2006

Pinot noir and salmon.

The good news is salmon and Pinot Noir is an indisputable food-wine pairing that brings out the best elements of each. You will enjoy your experience if you travel down this road. The cautionary note is salmon has oil and lingering flavors that overwhelm many kinds of wine including most Chardonnay, Merlot, Cabernet and Syrah. One more qualifier is that Southwestern-style cooking also features flavors that are too bold or fiery for the majority of wine.

The conclusion is, if you wander off these wine-pairing suggestions, you could be in for more adventure than you care to handle. Simply stated, with Southwestern food the wrong wine pairing can make spicy dishes spicier and bitter accents too bitter. Do not lose heart. Here are a few fine options for wine with Salty's featured and spectacular Southwestern salmon entrée of Coriander-Crusted Salmon with Avocado Crème Fraîche and Orange Chili Oil. Your best bet is a young fruity Pinot Noir from Oregon. Check the label for alcohol content: A good rule is, the lower the alcohol the better match with food, which is especially critical with spicy food. Look for 13% or less if possible. If you prefer white wine, Sauvignon Blanc or Pinot Gris have a good balance of fruit and acid to match this cuisine.

This is also a great time for you to experiment with rosé wine. Domestic rosés from Washington, Oregon and California generally have a touch of sweetness that provide a perfect compliment to the earthy full flavors of the Southwest. Once again check for low alcohol for best results.

See you on our funshine deck at Salty's!

April 2006

Alki wins Wine Restaurant of the Year, O’Brien wins Sommelier of the Year

SEATTLE AND PORTLAND – The fourth annual Washington Wine Restaurant Awards, hosted by the Washington Wine Commission and the Seattle Times Company, honored 51 Washington restaurants for their commitment to supporting the Washington wine industry. "The Washington Wine Restaurant Awards program recognizes those establishments that exhibit strong support of Washington wines with innovative and educational promotions," said Robin Pollard, executive director for the Washington Wine Commission. Wine philosophy, wine service, education, glassware, wine list creativity and innovative promotions were among the criteria by which judges rated each entry.

And the winners are ... Salty’s on Alki in Seattle took home two top honors, securing the coveted Restaurant of the Year and Sommelier of The Year awards. Salty’s Co-Owners Gerry and Kathy Kingen are strong Washington wine supporters, featuring Northwest food and wine pairings in ongoing monthly promotions and radio shows. Accepting the awards and pictured here, left to right, were Managing Partner Bonnie David, Sommelier Tim O’Brien, and Executive Chef Jeremy McLachlan.

The Wine Restaurant of the Year award honors the restaurant that has promoted Washington wines above and beyond all others. To recognize this great achievement, the Restaurant of the Year recipient receives a special engraved large format bottle for public display and a commemorative wine glass designed by local artist David Williams. Last year, Salty’s on Alki took home the Best Restaurant Marketing Promotion for its "Washington vs. the World" tasting promotion.

Tim O’Brien, beverage director and sommelier at Salty’s on Alki, earned the respected Sommelier of the Year award for his creative promotion of Washington wines. In addition to featuring Washington produced private labeled and house wines, O’Brien organizes monthly wine classes with guest presenters and conducts nightly wine tastings for the restaurant staff.

"Salty’s on Alki is thrilled to be a partner with the Washington Wine industry, as Washington wine is a key element of our wine program," said O’Brien, "We know that we share a bright future with the Washington wine industry and we are anxious to entertain wine lovers from all parts of the globe at Salty’s." (See more on the awards at http://www.washingtonwine.org/)

On Tim O’Brien

SEATTLE – "Tim O’Brien is a company treasure we all greatly appreciate," says Salty’s Owner Gerry Kingen. "His wit, charm, intelligence and unpretentiousness are only part of the reason. He has a vast knowledge of wine that is surpassed only by his eagerness to share it."

O’Brien started his restaurant career almost 25 years ago as the Lead Bartender for the original Red Robin in the University of Washington area of Seattle. Within a decade he was responsible for all beverage development for the fledgling Red Robin chain. "I saw enormous talent and invited him to Salty’s where he is now a publicly recognized star," says Kingen. O’Brien developed Freckled Lemonade and Sand In Your Shorts which are still on the current Red Robin menu.

O’Brien, a Seattle University graduate in Political Science, arrived at Salty’s in 1994 where he continued his education with a focus on wine. He was awarded his Sommelier Certificate in 2000 by the Court of Master Sommeliers. The wine list he built at Salty’s has won him awards starting in 2003 with the Wine Spectator Award of Excellence and others too numerous to list here (see www.saltys.com/awards) culminating in the Washington Wine Commission top honors of Sommelier of the Year. (See the story in Good Times News Blog April 2006.)

MINTZ ON O'BRIEN: I joined Salty’s in March 2000 with excitement and enthusiasm for all that is community. I asked O’Brien to attend the prestigious Taste Washington Event with me. I knew the press in attendance and O’Brien knew all the winemakers. We worked the room sipping wine and talking food. I told him that his involvement in the Washington Wine Commission would change our lives. And it did! O’Brien served as Sommelier for the NW Auction of Washington Wine 2002 to 2005, the Captain of Sommeliers for the Poncho Wine Auction in 2004, and the Captain of Sommeliers for Gifts of the Earth in 2006 at South Seattle Community College. He has hosted numerous wine tastings and appears on radio talk shows as a wine virtuoso. O’Brien is loved and admired by many in his industry. Thus I proclaim every March 13 "Tim O’Brien Day," the day he received the Washington Wine Commission’s highest award as The Sommelier of the Year. – Eileen Mintz, Salty’s PR Spokesperson

NW STIR ON O'BRIEN: As one of NorthWest Stir’s regular columnists, Tim O’Brien brings wine to life for our readers. At Salty’s he likewise brings wine to life for his customers. Over the last five years I have watched O’Brien upgrade the wine list, incorporate more local boutique wines that play perfectly with local fresh seafood and deepen the service knowledge of the entire Salty’s staff.

Paralleling O’Brien’s efforts, the top down management style of Gerry and Kathy Kingen executed through Managing Partner Bonnie David has steadily progressed the total beverage "menu" allowing Salty’s to lead the pack in exceeding the customer’s desires.

This honing of offerings and service style has moved Salty’s from a "chowder house" in West Seattle into the regional fine dining limelight. Obviously all this hard work was not lost on the Washington Wine Commission as O’Brien was awarded the Sommelier of the Year and the restaurant received Restaurant of the Year. Quite an achievement to be dubbed for two of the eight awards granted to individuals or restaurants! I just wanted to officially congratulate Salty’s and Tim O’Brien on behalf of NorthWest Stir Magazine. – Mina Williams, Editor

O'BRIEN ON O'BRIEN: I thought my "fifteen minutes of fame" were in my rear view mirror after the "Seal of Approval" story* but much to my amazement my passion for wine has brought another wave of recognition to my door. It is such a thrill to have Alki awarded Restaurant of the Year by the Washington Wine Commission. More than anything I am gratified that professionals in the industry consider Salty’s wine program among the finest.

It has always been our goal to design a wine list that is exciting, impressive and easy to use. Our restaurant serves diners with a myriad of expectations and experiences therefore our wine list must be easy to understand, especially for the wine novice. Our wine promotions are designed so our guests can have fun with their wine decision.

It is great fun to build the wine list at Salty’s a bottle at a time. I practice what I preach with every wine I evaluate. My initial question is, was it enjoyable, the aroma, the flavors, the textures, all the way to the finish. I know that we are very fortunate to be able to showcase some of Washington’s finest wines. Salty’s and Washington wine share a bright future. The word is out! Salty’s on Alki it is the place to go if you want to wine and dine while having a great time. – Tim O’Brien, Salty’s Sommelier and Beverage Manager

*See Sea Lion story, Good Times Feb. 2006

March 2006

Taste Washington Wine Month events.

Salty’s welcomes spring with not only fresh Alaskan halibut arriving mid-March, but also Taste Washington Wine Month, a celebration of Washington wines featuring Washington wine on all Salty’s market sheets, and no corkage fees on Washington wines that don’t appear on Salty’s wine lists. To top it off, when you buy a bottle of Washington wine with dinner at Salty’s on Alki, you’ll receive a $25 gift card to use on your next visit to Salty's.

If you have a special bottle of Washington wine stashed away, now is the time to bring it in to any Salty’s for lunch or dinner because we waive our corkage fee in March. Two conditions must be met: it must be a Washington wine and it must not appear on our wine lists (see our lists online at http://www.saltys.com/food_wine/awardwinning_wine.asp).

Held annually in March, Taste Washington Wine Month is organized by the Washington Wine Commission to increase awareness, appreciation and demand for Washington State wines. The month-long celebration ushers in the annual Taste Washington wine and food festival held Sunday, April 9, in Seattle. At this event, Wine lovers can meet Washington winemakers, enjoy wine and food pairings, take advantage of great discount specials and enter sweepstakes at participating retailers. Find a listing of Taste Washington Wine Month events at http://www.washingtonwine.org.

Washington vs. California: Cast your vote at Alki. If you prefer wine by the glass, Alki offers a taste test. We opened up our Library of Wines (past vintages) and picked two beautiful cabs from the 1999 vintage. Now it’s time for you to come in and pick the winner. We’re pitting Washington Kestral Cabernet against California St Clement. Cast your vote in March at Alki and I’ll let you know the winner in the next newsletter.

When you dine at Salty's in March be sure to make your wine a Washington wine and don't miss out on all the fun. Make reservations at http://www.saltys.com/reservations.

Sip Syrah at Alki, March 21, and help raise funds for FareStart.

A vast array of Northwest boutique wineries invite you to come taste test one of the world’s hottest wines at one of the world’s hottest view restaurants: Syrah at Salty’s on Alki. Syrah is seducing people who have an affection for red wine with a diversity of fruit, bold spices and silky texture. Salty’s Chefs will serve appetizers designed to showcase Syrah’s outstanding affinity for food.

Presented by Seattle wine-lover and Sommelier David LeClaire and Salty’s Sommelier Tim O’Brien, Salty’s Syrah tasting features over 30 Northwest wineries including Agate Field, Alexandria Nicole Cellars, Animale, Avery Lane, Barrelstone, Bunnell Family Cellar, Chandler Reach, Chatter Creek, Colvin Vineyards, Forgeron, Kestrel, MacCallum Family Cellars, McCrea, Pend d'Oreille Winery, Reininger, Saint Laurent Winery, Sawtooth, Silverlake, Stevens Winery, Tamarack Cellars, Thurston Wolfe Winery, Two Mountain Winery, Viento Wines, Vin du Lac Winery, Washington Hills, Waterbrook, Waving Tree, Willis Hall and Yakima Cellars.

Please join us Tuesday, March 21, downstairs in Salty’s on Alki Private Dining Rooms from 5:00 to 8:30 p.m. Your contribution of $30 goes to FareStart. You must R.S.V.P. by Friday, March 17, to attend this fifth annual popular event. Call (206) 526-1992 or email winelover99@comcast.net or buy your tickets at http://www.farestart.org. Salty’s on Alki Beach is located at 1936 Harbor Ave. S.W. in West Seattle

February 2006

Chateau Ste. Michelle Cold Creek Vineyard winemaker's dinner celebrates anniversaries.

SEATTLE – In today's trendy times we often overlook the steady performance of consistently excellent producers. Salty's on Alki and the Cold Creek Vineyard owned by Chateau Ste. Michelle have that commonality. The Vineyard is celebrating its 30th year while Salty's celebrates its silver anniversary. In either the wine or restaurant business, longevity is a distinct advantage and an indication that you have a unique and exclusive location.

Salty's on Alki's winemaker's dinner on Wednesday, March 1, offers a chance to taste the secrets of success. Chateau Ste. Michelle's Head Winemaker Bob Bertheau will reveal the hows and whys of Cold Creek vineyard with wit and wine. We will enjoy Cabernet, Merlot, Syrah, Chardonnay and Riesling made entirely from the unique signature fruit found in this vineyard.

Alki Executive Chef Jeremy McLachlan and I tasted these wines while putting together the menu for the evening. They are bold and beautiful and they provide a perfect opportunity to experience how a great wine becomes better with the right food. Chef McLachlan is anxious to show off his talented team with an amazing five-course dinner.

I often encourage people to make a trip to Washington wine country. You learn about wine, meet fascinating, passionate and talented people, and take home a new appreciation for the bounty of Washington. If that sounds like fun to you, I invite you to come to Salty's and Cold Creek Vineyard Anniversary Dinner on March 1. We promise a spectacular dinner with wine from one of the most distinguished vineyards in Washington for about the same cost as what you would spend on gas to wine country itself. I promise to keep the sea lions off your car (see "Sea lion-sommelier tête-à-tete" story). For more on Cold Creek Vineyards, see their web site at http://www.ste-michelle.com/Sub_ColdCreek.cfm.

WINEMAKER'S ANNIVERSARY DINNER MENU
Wednesday, March 1, 2006 at Salty's on Alki

Presented by Chateau Ste. Michelle's Winemaker Bob Bertheau, Salty's Sommelier Tim O'Brien and Executive Chef Jeremy McLachlan. Celebrating the 25th Anniversary of Salty's Restaurants and the 30th Anniversary of the first harvest at Cold Creek Vineyards.

PASSED APPETIZERS BY BANQUET CHEF NOAH MAIKISCH
Domaine Ste. Michelle Blanc de Blanc
House-Cured Salmon Gravalox with Purple Potato Pancake,
Crème Fraîche, Caviar
Fried Oyster, Gherkin Aïoli
Raw Puget Sound Oysters with Tropical Fruit Pico
Moroccan-Spiced Lamb Skewers with Cucumber Tzatziki

FIRST COURSE BY A.M. SOUS CHEF TREVOR STEVENS
Chateau Ste. Michelle Cold Creek Chardonnay
Jumbo Prawn Scampi with White Wine Butter Sauce, Herbed Baguette

SECOND COURSE BY P.M. SOUS CHEF PAOLO CAREY-DEGREGORIO
Chateau Ste. Michelle Cold Creek Riesling
Bibb Lettuce Salad, Chèvre Vinaigrette, Oil-Cured Olives, Salmon Lox Batons

THIRD COURSE BY BRUNCH CHEF LEVI PALLI
Chateau Ste. Michelle Cold Creek Cabernet
Duck Confit Crostone, Herbed Aïoli, Poached Quail Egg

FOURTH COURSE BY EXECUTIVE CHEF JEREMY MCLACHLAN
Chateau Ste. Michelle Cold Creek Merlot
Truffle-Studded Filet Mignon,
Forest Mushrooms, Fried Shallots

FIFTH COURSE BY PASTRY CHEF JANE GIBSON
Chateau Ste. Michelle Cold Creek Syrah
Chocolate Raspberry Napoleon

Appetizers are served at 6:30 p.m., dinner at 7:00 p.m. at Salty's on Alki, 1936 Harbor Ave. S.W., Seattle, WA 98126. Cost is $125 (all inclusive). Please call (206) 937-1085 by Friday, February 24, for reservations. Seating is limited. Call today.

January 19, 2006

Sexy Syrah Wine Tasting at Salty's on Alki, March 21.

Raise a glass of Sexy Syrah and support FareStart! Celebrate Washington Wine Month and enjoy the best view in Seattle at Salty's on Alki! For the fifth consecutive year Sommelier David LeClaire and I are bringing together over 30 Northwest wineries making Syrah! This lush, bold, spicy wine is helping Northwest wineries continue to garner attention and accolades in the wine industry worldwide. The cost is $30 per person.

To purchase tickets by check please first send an RSVP to winelover99@comcast.net. Make check out to Wine Events & Promotions and mail to 9518 4th Ave. NE, Seattle, WA 98115. This event sells out every year so be sure to send an email.

Where: Salty's on Alki - 1936 Harbor Avenue S.W., Seattle, WA
When: 3/21/2006, 5:00 to 8 p.m.
Cost: $30.00 per person

For more information contact info@farestart.org or call (206) 443-1233 x6213.

Hope to see you there!

January 2006

Zinfandel: The world’s only “American” wine

There are many reasons to call Zinfandel the United States’ one and only official American wine. The main reason is its origin. Like many of this country’s citizens Zinfandel’s pedigree is uncertain. Some say it is a cousin of Italy’s Primitivo while others claim it came from Croatia or Hungary. It is most probable that it originated in California and was exported from there to Europe. One thing is certain it has no French connection so it never achieved the status of the other noble varieties of grapes.

Zinfandel’s popularity exploded in the 1880s during the Gold Rush in California. It was reinvented as white Zinfandel in the 1980s and is now California’s most planted vine ahead of Cabernet Sauvignon. Look for the “old vine” or “ancient vine” designation for a wine of exceptional character.

Zinfandel is described as a wine that is sturdy, dry and versatile, with a life span of four to eight years. We like it for it’s bold berry flavors and soft tannins. It is grown successfully all over California but Sonoma County is my favorite appellation for Zinfandel. Each year a few more Washington State wineries market Zinfandel as the vines planted here come of age. The latest efforts in 2003 are worth seeking out especially Zefina and Forgeron Cellars.

It was the challenge of pairing a single wine that could compliment each of the three preparations on our “Best of 25 Years” anniversary platter that led me back to Zinfandel. It is a wine that will endear itself to you with every taste. So sit down and celebrate with us at Salty’s. Make reservations today.

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