Sexy Syrah 2016 | the sequel

Sexy Syrah 2016 | the sequel

Welcome to binNotes | redThread™

Inspired stories about artisan wine and taste makers.

by L.M. Archer, FWS | Bourgogne ML

“Judgers gonna judge…” -Anonymous

SexySyrah

Hey folks…judging has it’s privileges…here’s the line up of winners from the 15th Annual Sexy Syrah at Salty’s:

New Vintages Syrah (2012, 2013, 2014)
1st – 2013 Owen Roe Chapel Block Syrah, Red Willow Vineyard
2nd – 2012 Purple Star Moret-Gaston Syrah, Red Mt – Ranch at the End of the Road
3rd – 2013 Damsel Cellars Syrah, Stilwater Creek
2013 Cougar Crest Reserve Syrah, “the Rocks of Milton Freewater”

Older Vintages Syrah (2007-2011)
1st – 2010 Bunnell Family Cellar Syrah, Boushey Vineyard
2nd – 2009 Purple Star Silver Label Syrah, Eydthe Mae Vineyard
3rd – 2010 Cougar Crest Estate Syrah

Syrah Blends
1st – 2013 Lantz Cellars “Quantum Entanglement”, Syrah/Mourvedre/Counoise
2nd – 2012 Pondera Winery Pasion, Columbia Valley, Syrah/Cab/Merlot
2012 Skylite Cellars Soiree; Coyote Canyon, Minick & Pepperbridge Vineyards; Cab/Syrah/Melot
3rd – 2010 Cougar Crest Syrillo, Syrah/Tempranillo
2013 Nota Bene Una Notte, Columbia Valley, Grenache/Syrah/Mourvedre

A personal shout out to Mari Womack of Damsel Cellars,Tim Narby of Nota Bene Cellars, Debbie and Dave Hansen of Cougar Crest Estate Winery, and Ron Bunnell of Bunnell Family Cellar for a job well done.

Also, kudos to a few up and coming artisan wine makers worth watching – Tony Dollar of lobo hills and Galen Krohn of Long Road Winery.

Thanks again to Seattle Uncorked, Salty’s on Alki, and John L.Scott Foundation for hosting a sold-out event.

From a judge’s perspective, well worth the purple teeth!

Copyrighted 2016 binNotes | redThread™. All Rights Reserved. 
 

Get Ready! Sexy Syrah Tonight

Get Ready! Sexy Syrah Tonight

Welcome to binNotes | redThread™

Inspired stories about artisan wine, with occasional forays into food and travel.

by L.M. Archer, FWS | Bourgogne ML

sexy-syrah

 

Just a reminder I’ll be among those judging a boatload of sexy Syrah tonight at the 15th annual Sexy Syrah at Salty’s event, hosted by Salty’s on Alki Beach, and produced by Seattle Uncorked…best way to join the fun if you don’t have ticket is to follow my Instagram feed.

And remember: it’s for a good cause…proceeds benefit Children’s Hospital, in conjunction with the John L. Scott Foundation.

Pssst…here’s a little Ode to Syrah from the way back machine…cheers!

❦❦❦

Copyrighted 2016 binNotes | redThread™. All Rights Reserved.

WITIB? Les Champagnes de Vignerons | Seattle

WITIB? Les Champagnes de Vignerons | Seattle

Welcome to binNotes | redThread™

Inspired stories about wine and taste makers.

By L.M. Archer, FWS | Bourgogne ML

“Too much of anything is bad, but too much Champagne is just right.”  –Mark Twain

Cut my veins, and I bleed Burgundy. But not this day. No. This day, they had me at bubbles. From Montagne de Reims and Vallée de la Marne, to Côtes de Blancs and Côte des Bar, the recent Les Champagnes de Vignerons Seattle trade tasting offered an artful array of blended and vintage pinot noir, meunier, and chardonnay sparklers.

A neophyte to the fizz, I confess a quick conversion to acolyte. Do I feel disloyal? Yes. And yet…something about champagne offers a ‘textural’ experience unlike that of Burgundy, or any other wine. Champagne requires attention to the ethereal, from the size of the bubbles, to the explosion on the palate, to the pleasing after-glow.  Am I getting too personal? Perhaps.

Perhaps. And yet…something about Champagne ignites the imagination. Instead of attempting to listen to the story of the vintage, the vineyard, and the village, as with Burgundy, Champagne instead requires one to use less of one’s intellect, and more of one’s senses. To allow the harmony of blends, or stunning solo notes of a single vintage to enervate one’s innards, and elevate one’s soul. Or maybe it’s just a quicker buzz.

Regardless, I’m in. Expect more on this magnificent burgeoning obsession in future posts. Cheers!

 

 

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Seattle’s Mandated Composting Program Enlists Restaurants to Reduce Waste, Improve Efficiency, and Enhance Community

Seattle’s Mandated Composting Program Enlists Restaurants to Reduce Waste, Improve Efficiency, and Enhance Community

Welcome to binNotes | redThread™

Inspired stories about artisan wine and taste makers.

by L.M. Archer FWS, Bourgogne ML

Seattle’s Mandated Composting Program Enlists Restaurants to Reduce Waste, Improve Efficiency, and Enhance Community

by L.M. Archer, Foodable Contributor

In 2015, Seattle mandated commercial and residential composting in an effort to reduce landfill waste. The ordinance enjoyed 74 percent approval.

“Seattle is a national leader in recycling,” Tim Croll, solid waste director of Seattle Public Utilities, told the Capitol Hill Times. “Most of our city’s businesses and residents are already composting. This requirement is a progression of our collective efforts that help our city become even greener.”

For restaurant owners, the popular compost program provides some unexpected benefits. Here, Foodable TV talks with Seattle industry leaders about how Seattle’s composting program helps restaurants reduce food waste, enhance community, and improve the bottom line. READ MORE.

Copyrighted 2016 binNotes | Red Thread™.  All Rights Reserved.

 

Behind the Counter with Seattle Pastry Chef William Leaman of Bakery Nouveau

Behind the Counter with Seattle Pastry Chef William Leaman of Bakery Nouveau

Welcome to binNotes | redThread™

Inspired stories about artisan wine and taste makers.

by L.M. Archer FWS, Bourgogne ML

Behind the Counter with Seattle Pastry Chef William Leaman of Bakery Nouveau

by L.M. Archer, Foodable Contributor

by L.M. Archer, Foodable Contributor

When girding up for holiday festivities, did you know that Valentine’s Day ranks second behind Christmas in consumer spending? According to the National Retail Federation, Americans dished almost $19 billion celebrating Valentine’s Day in 2015. Chocolate accounts for at least 50 percent of Valentine’s Day purchases, including artisan treats concocted by pastry chefs.

In Seattle, chocolate lovers swoon over enticing assortments available at specialty chocolatiers like Fran’s Chocolates, Theo Chocolate, and Chocolopolis. But for those in search of the perfect patisserie, Seattle cult favorite Bakery Nouveau beckons.

Here, Foodable TV sneaks a peek behind the counter with Bakery Nouveau’s award-winning pastry chef William Leaman to find out some of the secrets behind his sweet success. READ MORE.

Copyrighted 2016 binNotes | Red Thread™.  All Rights Reserved.

2 of Seattle’s Top Female Chefs Share Secrets to Their Success

2 of Seattle’s Top Female Chefs Share Secrets to Their Success

Welcome to binNotes | redThread™

Inspired stories about artisan wine and taste makers.

by L.M. Archer FWS, Bourgogne ML

Two of Seattle’s Top Female Chefs Share Secrets to Their Success

By L.M. Archer, Foodable Contributor

My latest feature in Foodable on Seattle’s Women Restaurateurs:

Does Seattle’s culinary industry prevent women cooks from scaling its echelon of empire elites? Hardly. Here, Foodable TV shares two top female chefs’ recipes for successfully summiting Seattle’s towering restaurateur scene. READ MORE.

Copyrights 2016. All Rights Reserved.

Award-Winning Seattle Sommelier Chris Horn Shares Secrets to Building a Successful, Seasonal Wine List

Award-Winning Seattle Sommelier Chris Horn Shares Secrets to Building a Successful, Seasonal Wine List

Welcome to binNotes | redThread™

Inspired stories about artisan wine and taste makers.

by L.M. Archer FWS, Bourgogne ML

Award-Winning Seattle Sommelier Chris Horn Shares Secrets to Building a Successful, Seasonal Wine List

by L.M. Archer, Foodable Contributor

Credit: Heavy Restaurant Group
Credit: Heavy Restaurant Group

My latest FoodableTV contribution showcases Bellevue and Seattle Purple Cafe & Wine Bar’s Wine Director and award-winning Sommelier, Chris Horn.

Award-Winning Seattle Sommelier Chris Horn Shares Secrets to Building a Successful, Seasonal Wine List

by L.M. Archer

Contemplating how to shake up your winter bar menu, and put a new twist on old standards? For sommeliers, stirring up a wine bar menu poses a different challenge. It’s not simply a matter of taste, but of terroir. How do you offer a world of wines without losing your audience, or your focus?

Here, FoodableTV talks to 2015 Washington State ‘Sommelier of the Year’ Chris Horn, Wine Director for Purple Cafe and Wine Bar in Seattle and Bellevue, about his secrets to crafting a successful seasonal wine list. Read more.

 

Copyrighted binNotes | L.M. Archer 2016. All Rights Reserved.