For our day trip last week in the Yakima Valley we boarded a bus and drove to our first stop, DuBrul Vineyard, where we lunched on a hilltop overlooking the vines with the snow-covered peaks of Mount Adams and Mount Rainier in the distance.
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The Columbia River flows just outside the window of my hotel room in Richland, Washington. Blue skies and bright sunshine make this a perfect day for my trip through the Yakima Valley, Washington State’s oldest wine-producing area.
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The wine regions of Washington State are a little off the beaten path. Most are in the eastern part of the state—far from a major airport and require a bit of determination to get there. Still, I’ll be making the trek this week to immerse myself in wine, food and new media at the 2010 North American Wine Bloggers Conference.
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A few months ago I wrote a series of posts about saké—the Japanese brewed beverage that is sometimes erroneously called rice wine. Shortly thereafter I received a care package from Saké One, an importer that also brews a range of ginjo grade sakés in the United States.
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According to the website askmen.com, nothing says “brawny” like a glass of bourbon. Could this be why I feel such a sense of pride for having correctly identified this classic American whiskey on the blind tasting portion of my recent exam?
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Hybrid grape varieties—the result of cross breeding two or more different species—are generally banned from quality winemaking in Europe. In other parts of the world, including the United States, they are not so widely disparaged.
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