Walla Walla Winery Brings its Sizzling History and Award-Winning Wines West of the Cascades in April

 

WOODINVILLE, Wash.—(March 9, 2010) — Otis Kenyon Wine will unveil its Woodinville tasting room in April, providing the greater Seattle-Eastside environs easy access to their award-winning vintages.

 

The new tasting room will be situated in Apple Farm Village, a complex located at 14525 148^th Ave. N.E., near the landmark Hollywood School on the west side of 148^th Avenue.

 

In making the trek to Woodinville Wine Country, Otis Kenyon is joining the ranks of many other Walla Walla-based tasting rooms, such as Dusted Valley Winery, Gifford Hirlinger and the soon-to-open Pepper Bridge Winery. Last year alone, Woodinville generated $2.8 million revenue in wine production and welcomed 13 new tasting rooms; up to 10 more are expected to open in 2010. 

 

The area is experiencing such rapid growth, space has become increasingly limited. When the 958 square foot tasting room became available at Apple Farm Village, even a bit off the beaten track, owners Stephen Kenyon and Deborah Dunbar jumped at the opportunity.

 

“The new tasting room will never replace the historic look and feel of our Walla Walla tasting room or the experience of touring in wine country,” said Kenyon. “However, Woodinville has a lot to offer as far as convenience and wine tourism traffic. We look forward to introducing Otis Kenyon Wine to the community.”

 

The tasting room will be open and ready to welcome the over 4,000 oenophiles set to descend on the area for the ninth annual Passport to Woodinville wine event scheduled for April 17 and 18. Otis Kenyon will offer four of its award-winning red wines, including the 2006 Merlot ($30), which landed a coveted spot on Paul Gregutt’s 100 Top Washington Wines list and the 2007 Matchless Red ($23), which has gained a cult following due to its cheeky reference to the incendiary Kenyon family history, which involves arson, estrangement and redemption.

 

Nearly a century ago, dentist James Otis Kenyon achieved notoriety by burning down a rival’s office. Fifty years after the legendary arson and his subsequent estrangement, grandson Stephen Kenyon reunited the family before James passed away at the ripe old age of 101.

 

“No doubt about it, this family legend has enflamed our passion for wine-making,” said Kenyon. “The new tasting room will allow us to continue to tell the story and gain further exposure to those who wouldn’t normally head over to Walla Walla.”

 

Otis Kenyon is located at 23 E. Main St., Walla Walla, Wash., and at 14525 148^th Ave. N.E., Suite 111, Woodinville, Wash. and is named in tribute to four generations of Otis Kenyons. Established in 2004, the winery is dedicated to producing delicately structured and affordable wines under the direction of Winemaker Dave Stephenson. The two vineyard sites are planted with Cabernet Sauvignon, Merlot and Syrah. Walla Walla tasting room hours are Thursday through Monday from 11 a.m. – 5 p.m.; Woodinville tasting room hours are Friday through Sunday noon to 5 p.m. For more information visit www.otiskenyonwine.com. Follow us on Twitter at @otiskenyonwine and on Facebook.

Pizza Rustica (courtesy Bob Betz, Betz Family Winery – Woodinville WA)

(with minor modifications by Stuart)

This pizza is really easy, but incredibly tasty! You just about have to have a pizza stone to make this work (unless you have a wood fired pizza oven, which is best!)

Tomato Sauce

Makes about 2 ¼ cups sauce

3 tablespoons olive oil

1 ½ tablespoons chopped garlic (or more to taste…)

2 - 14 ½ cans diced tomatoes

2 tablespoons chopped fresh basil, or 1 tablespoon dried basil, crumbled

1 tablespoon dried oregano, crumbled

Dash of kosher salt, plus additional for seasoning

Freshly ground black pepper

1. Heat the olive oil in a medium-sized, deep saucepan over medium heat. When the oil is hot, add the garlic and cook one to two minutes, stirring constantly, until the garlic turns golden brown. Do not allow the garlic to burn.
2. Add the tomatoes, stir and bring to a simmer. Lower the heat and simmer very slowly (with barely an occasional bubble) for one hour. Add the basil, oregano, salt and pepper to taste and stir well. Cook one hour more or until the sauce reduces and darkens slightly but remains fairly chunky with a bit of liquid.
3. Remove from the heat and cool slightly, then transfer to a food processor or blender and pulse until still slightly chunky (not entirely pureed).
4. Season to taste with additional salt and pepper, if needed.

This sauce is good to make the night before along with the dough.

Pizza Dough

Makes 4 10-inch pizzas

3 ¼ cups all-purpose flour

1 cup cake flour

1 teaspoon active-dry yeast

1 ½ teaspoons kosher salt

½ teaspoon granulated sugar

1 ½ cups cold water

1. Place the flours and the yeast in a large mixer bowl with the mixer’s dough hook attached and combine well.
2. Dissolve the salt and sugar in the water. Add this mixture gradually to the mixing bowl on the mixer’s medium speed until well mixed, scraping down the sides of the bowl as needed.
3. Continue kneading with the mixer five to seven minutes or until the dough becomes smooth and silky.
4. On a well-floured surface, knead the dough by hand a little longer, adding flour if necessary until it develops a smooth texture and is easy to manage; it should feel neither too wet or too dry.
5. Form the dough into a circle and divide into quarters. Formthe quarters into balls and pat down slightly. Arrange without overlapping on a well-floured baking sheet. Flour the dough balls well and cover with plastic wrap so that the dough is completely covered (so that the edges do not dry out) but not tightly wrapped (so the dough has room to expand). Place the baking sheet in the refrigerator for at least 18 hours and up to three days.
6. One hour before cooking, remove the dough from the refrigerator. Keep it in its wrapping, but allow the dough to come to room temperature.

Making the Pizza

If you are going to bake your pizza in the oven on a stone, make sure that you have some parchment paper – it makes it MUCH easier to work with.

1. Preheat your oven to 500 degrees. Make sure that your stone is in the oven when the oven is cold.
2. Ten minutes before cooking, take one ball of pizza dough, and holding the top edge of the dough, let it droop under its own weight to form a circle, then quickly work around the circumference of the dough with your fingers, stretching it into a larger circle.
3. Lay the dough on a lightly floured piece of parchment. Spread a thin layer of pizza sauce to within ¼ inch of the edge.
4. Next comes the cheese. Less is more. Do not overload the pizza with cheese or it will not melt properly and everything on the pizza will slide off.
5. Now the other toppings – again, less is more. Don’t put more than two meat items on it or it will be greasy. Don’t put too many toppings on; 3-4 is plenty. If you are using fresh herbs, consider putting them under the cheese so they don’t dry out, or put them on in the last minute of cooking.
6. Vegetables like mushrooms or onions should be sliced very thinly or they may not cook properly.
7. Use a peel if you have one to transfer the pizza (on the parchment) to your stone. Leave it on the parchment – it will keep your stone cleaner and is easier to get in and out of the oven.
8. Depending on the temperature of your oven your pizza will probably cook to perfection in 5-10 minutes. Check to make sure it doesn’t overcook and remove it with your peel. Place it on a cutting board for a couple of minutes to settle and eat!

Fidelitas Winemaker’s Dinner with Charlie Hoppes at Russells

Charlie Hoppes has gained a depth of understanding few others will ever achieve, as he has crafted more wines in a single vintage that most winemakers will touch in a lifetime. He knows his growers. He knows their vines. That’s why the critics have consistently rewarded his wines with high scores (92-94 Points) for his 2006 vintage.

Five courses (subject to change) have been paired with Fidelitas wines:

Menu for Fidelitas Wine Dinner

March 23^rd, 2010

 

  Wild Mushroom Bisque

Ramps, forest mushroom, micro arugula

 

Sear Halibut Cheek

Frisee, manchego, avocado, champagne vinaigrette, dried apricots

 

Duck Confit Risotto Cake

Machѐ, roasted garlic, butternut squash, duck natural

 

Spring Rack of Lamb

White Cheddar Gratin, Yakima asparagus, braised chippolini onion, heirloom carrots, bing cherry demi glaze

 

Warm Dark Chocolate Torte

Marcona almond crust, white chocolate amoretto

 15% off all wines tasted that evening can be picked up at Village Wines.

 

 

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