Okay, maybe that’s backwards, but you get the idea. Delicious. Don Julio Tequila is sponsoring this year’s Tequila Dinner and Pig Roast. We have 6 courses of cuisine ranging from house made tortilla chips and salsa to gazpa- chos and ceviche before hitting the main course of the whole, slow fire roasted pig. Tequila ambassadors will be on hand to answer all of your questions about the fruit of the agave (which is technically from the same family as the lily, not the cactus…)See you learned something already!! We begin the Margarita reception at 6PM and each course features a sip of the selected tequila and a small cocktail made from that tequila. Please join us on our new deck, downstairs un- der the sun and stars for this memo- rable, feasty evening. Reservations required for this cool event - 800-688-4142 Valued at nearly $2,500,000 • More than 14,000 bottles More than 2,000 labels • Wines from $25. to $10,450. Vintages dating from 1945 • 70 to 90 half-bottles available, 51 wines offered by the glass• Themed flights of wines National recognitions from consumer and trade magazines our team of nationally accredited Sommeliers to cheerfully assist you! Feuillatte Brut Rose NV - 98. dried watermelon and raspberries in refreshing, dry, flavorful style! Champagne Bassermann-Jordan 1999 - 58. for carrying the flavors of seafoods well. German “dry” Riesling Domaine de Cristia 2005 - 85. Fascinating, layered, dry with great “mouthfeel” White Chateauneuf Domaine de Prieure 2002 - 48. Pinot Noir from the source, earthy and ethereal Red Burgundy Vall Llach 2002 - 135. Priorat for aficionados of mature Cabernet, try Ribeye... A Hearty Spaniard Chateau Camensac 2000 - 95. How did Bordeaux get so famous? Classic Bordeaux Nodland Cellars 2006 - 46. A “Private Blend” of Bordeaux’s inspiration Bordeaux of the NW So much of wine is context. A nice wine with your meal here may taste different in the comfort of home. Wine with strangers makes them not so strange anymore - but ultimately, the impressions and memory of the wine is slightly different when enjoyed with old friends. Similarly, wines served from the context of a cool cellar, or even refrigerator will give mightily different impressions when served warmer. Is there a right context? There are better wines in the sum- mer than the winter, in much the same way there are different clothes, not better, just different for what is appropriate. The more wines you have tasted, the better your sense of judgment about what YOU feel like drinking. Further, the context of where a grapevine grew up is another factor. Hot climate, cool climate, wet year, gravelly soil, lots of sun, irri- gation, proximity to other vines and more all contribute to the final taste of the wine. Wine’s natural place is to be enjoyed with food and friends, part of a healthy diet. So much of wine is context. We are glad you’re here. Three 2-ounce tastes equal one glass of wine, choose one of these sets, or we can mix and match for you! Wines listed after an * are featured in our Wine Club! Ask your server for more information! #1 - SPRING WHITES - $10. #2 - SALMON’S REDS - $12. - 933 Matello Rosé of Pinot Noir 2011, OR 8./30. - 5362 Duboeuf Fleurie 2008, Burgundy France - 8./32. - 1409 Nodland Riesling 2008, WA 8./30. - 4263 Guiseppe Cortese Barbera d’Alba 2010 - 1023 Campuget Grenache Blanc/Viognier, Aude 9./34. Piedmont Italy - 12./46. - 4833 Ken Wright Pinot Noir “Shea Vineyard” 2007 At the cusp of warm weather, these wines represent a va- Willamette Valley Oregon - 26./110. riety of grapes as well as a variety of styles and geography. From France to Italy to Oregon there are light-styled red They are all dry versions of their grapes and suited to dif- wines that bring out the flavor of the chef’s talents. These ferent moods and cuisines. The Oregon Rose is the light- are they. Their crisper acidity let you get every nuance of est pink wine I have ever tasted, closer to a robust Pinot flavor in a dish as they are not bitter or assertive in their Gris than any typical hearty rosé; Nodland’s Riesling character. The Europeans are very drinkable on their shows off what WA can produce in a wine that really own while the Oregonian, at this young age, seems to be evokes the flavors of good food; finally, the French blend more aggressive than counterparts and needing of a bite evokes the heady floral qualities of Viognier in a refresh- of food. Choose this flight as an aperitif to dinner as well ing wine built for easy drinking as well as salads and white as companions to dishes as diverse as white seafoods, seafoods. chicken and duck #3 - THE VARIETY OF WA SYRAH - $15. #4 - WA CABERNET ENSEMBLE - $21. - 4050 Blacksmith, Columbia Valley 2008 - 9./35. - 3858 Walla Walla Vintners “Morrison Lane Vineyard” - 1601 Barrister “Bacchus Vineyard” 2007 - 18./70. 2008, Walla Walla Valley - 18./72. - 1931 Andrew Will 2007 - 22./85. - 2611 Guardian “The Rookie” 2008 - 22./85. - 3901 Goedhart “Bel’ Villa Vineyard” 2008 Red Mountain - 20./75. If Cabernet is your gig, this is a lineup that puts WA in What a lineup! This trio shows off the range that Syrah the same league as some of its warmer, more southerly can achieve in Washington State. From “lighter” in char- counterparts. Enjoy these big wines with dishes as diverse acter to heavier and spicier these are wines for fans of the as Duck, Lamb and Beef yet they also drink well on their variety as well as more robust dishes like duck or bison. own. There is a purity of Cabernet character in the An- Enjoy the Blacksmith for its spicy berry, easy drinking drew Will while the Barrister highlights what can be ac- qualities, the Walla Walla for its big vanilla oakiness, and complished with great French oak barrels. The Guardian the Red Mountain for its bigger texture. Syrah is making shows off the more tannic, and perhaps ageworthy, nature some of the signature wines of WA and these show off of winegrapes from Red Mountain. All in all, this trio is a their unique locales more eloquently. Vive les differ- fine snapshot showing how WA wine is growing con- ences! stantly into an alternative for warmer wine regions. Eric Cook - Wine Director and Sommelier Mary Fasules - Asst. Sommelier Eric Sloane - Asst. Sommelier Offering service throughout dinner & tours of our cellars daily at 4:30 By the Glass - Nicolas Feuillatte Brut Champagne $15. Classic Champagne, rich mousse & packed with fruit, brioche and a creamy, refreshing palate. By the Half Bottle - Moet & Chandon “Imperial” $50. A richer style of Champagne, though not sweet; riper and fuller. Louis Roederer “Brut Premier” $50. Drier, but smooth texture, perfect all by itself to celebrate! By the Glass - Hidalgo “La Gitana” Manzanilla $4., 3-oz. glass Crisp, water white Sherry, with just enough marzipan, citrus and tangy saltiness to get your appetite moving or to savor alongside our Charcuterie Plate Served from our Cruvinet Wine Tap system to insure freshness. By the Glass - Blandy’s “Rainwater” $9., 3-oz. glass “The Eternal Wine”, so known for its ability to produce pleasure if the bottle has been open for 1 minute or 1 year. This light amber expression of subtle baking spices, caramel-y coffee and nutty mandarin is all wrapped in one light textured “rainwater”-crisp aperitif... We proudly pour the de-alcoholized wines of Ariel by J. Lohr - $5. Glass Cabernet or Chardonnay - $18. Bottle Idaho’s enlightened legislators permit the sale of bottles of wine to go. Happily, the majority of our wines are available to take home! If you enjoyed your wine, let us know! Yes, we also ship our wines to states that are also enlightened about the responsible consumption of premium wine. We hope that you live in one of those places or that you encourage your lawmakers. Vintage Glass Bottle Champagne 1400 Nicolas Feuillatte Brut Champagne, Premier Cru N/V 15. 72. Classic Champagne with a bright, refreshing texture and classic bread and citrus undertones. Still Wines 84 Townshend Huckleberry Blush, Washington NV 7. 26. The ripe sweetness of fresh fruit with just enough bright crispness to be refreshing. 1316 Dr. Loosen Riesling QbA, Mosel, Germany 2010 10. 38. A little sweeter, this wine shows off a spectrum of citrus and stone fruit that is German Riesling at its best. 1301 Williamson Family Vineyards Riesling “Dry” 2010 7. 26. A deliciously DRY wine with lime rind aromatics and ripe apricot floral impressions… 760 Giesen Sauvignon Blanc, Marlborough, New Zealand 2010 8. 32. Brisk and fresh with textured flavors of lime citrus, dried honeydew and grassy pear. Diver Scallops. 812 Ruffino Orvieto , Umbria, Italy 2010 10. 38. Refreshing with enough light, lime citrus and juice to refresh, enough savory pear to satisfy. 702 Barnard Griffin Chardonnay, Columbia Valley, WA 2010 9. 34. Bright, fresh and refreshing. As if freshly squeezed Chardonnay grapes in your glass…. Calamari... 904 Hahn Chardonnay, Santa Lucia Highlands, CA 2009 16. 64. Ripe browned pear liqueur, caramel-y vanilla and a balanced, buttery impression.... Very flavorful. 1234 Vincent Girardin Bourgogne Blanc, France 2008 9. 34. Mild mushroom and dry pear citrus characterize this classic French chardonnay, excellent with Crab Cakes. Featuring Matello “Whistling Ridge White” Ribbon Ridge, Willamette Valley, OR - 11./42. bottle From this small, obscure Oregon winery, we carry nearly everything they make. What we don’t carry, they don’t have enough of to sell to us….