2014 CCW Life is Rose with a wonderful Asparagus Soup

May 2014 Recipe pairing with 2014 CCW Life is Rose-

The recent release ( March 2014) of CCW Life is a Rose pairs incredibly well to a seasonal favorite, Washington State Asparagus, you can choose any locally grown asparagus for the following recipe but make sure to pick the most locally grown and harvested to get the freshest product available.

Washington’s Asparagus crop is grown very close to where CCW’s grapes and with the hundreds of ways to prepare Asparagus you can’t go wrong pairing it with a CCW wine, red or white.

Asparagus gets its name from Greek language meaning “sprout” or “shoot.” It was first cultivated in the eastern Mediterranean and served to royalty throughout the region. It then made its way to Egypt, Spain, France and England and finally to the America’s.  Today everyone can enjoy the great taste and nutrition Asparagus offers.  Washington’s crop comes from the approximately 7000 planted acres in the Columbia Basin, Yakima Valley and Walla Walla areas. Twenty two million pounds is harvested annually, that’s a lot of asparagus! Our farmer’s produce about 40% of the annual crop harvested in America; let’s support them this spring by using this great vegetable!  We should start seeing product regularly in local markets sometime within the month depending on weather but May through June are peak months in most years.

This month we are going to feature the 2014 CCW Life is Rose with a wonderful Asparagus Soup. Served in a soup cup, this is a great first course or served in a bowl with a little Dungeness crab or small Oregon Coldwater Shrimp, with crusty baguettes, it makes for a light lunch or dinner course.

Creamy Asparagus Soup

Serves approximately:

12 First Course

8 Lunch or Dinner Courses

Ingredients

3lb’s Fresh Asparagus-medium-sized, crisp stalks with compact tips

8C Chicken or Vegetable Stock

4T Butter

1/2C Minced Shallots

1/2C Minced Leeks (white to light green only)

1T Garlic Minced

1/2t Salt

1/4t White Pepper-black works but shows up more in finished product

1/2C Heavy Cream

Prepare Asparagus by snapping the stalks towards the lower third of the stem. Cut the lower stalk into ½” pieces. Bring the stock to a simmer and add the lower stalk pieces and simmer 20-30 minutes. After the stems have simmered strain and reserve the stock, discard the woody stems pieces.

Once the stock is strained you cut the remaining stalks just below the tip. Blanch the tips for two minutes in salted boiling water. Cool in ice bath immediately. The middle portion of the stems will be used as the soup base. Cut them into ¼” pieces. Using the same pot you simmered the stock in and add the butter, melt over low heat, add the shallots, leeks, and garlic. Cook until the shallots are transparent; add the middle portion of the stems- heat for 5 more minutes at low heat. Add the asparagus flavored stock back to the pot and simmer 30 minutes. If you have an immersion blender puree the soup, make sure all pieces are pureed. If you don’t have an immersion blender you can do the same in a kitchen blender or a food processor and get the same results-I always add some of the stock to help puree. Once the soup is pureed, add the cream and season with salt and pepper. Just prior to serving steam the stems for 1 minute-you really just want to warm them. Serve in warm soup cups or bowls and garnish with asparagus tips, warmed crab, or, cooked cold-water shrimp.

Life is Rose is a great accompaniment to this soup. Its refreshing notes of orange, grapefruit and lemon pepper pair well with the richness of asparagus and cream. This spring and early summer enjoy the finest that Washington has to offer from our local farms and Coyote Canyon Winery.

Cheers!!!

Coyote Canyon Winery takes Gold!

The 2014 Savor NW Wine Awards are out and five of our wines have received high honors in this year’s judging.

Savor NW logoGold Winners
2010 Cabernet Sauvignon
2010 H/H Estates Reserve Michael Andrews Red

Silver Winners
2011 Tres Cruces
2011 Downtown White
NV Downtown Red

A little about the Savor NW Wine Awards…
The SavorNW Wine Awards are designed to showcase Northwest wines and promote awareness of Pacific Northwest wine regions. SavorNW is a professional, single-blind judging of wines produced in the Pacific Northwest. An experienced panel of professional judges includes qualified members of the wine trade and media. Wines are scored under controlled conditions and are awarded Gold, Silver and Bronze awards based on judging consensus.

 

Winemaker’s Dinner at Bin No. 20 in Pasco, WA

Preview the Menu

Tuesday, March 25, 2014;
Winemaker’s at Bin No. 20 in Pasco, WA
2525 N 20th Ave, Pasco, WA 99301
Come and experience a dinner that will truly knock your sox off!

We’re traveling to the Red Lion hotel in Pasco, WA to pair our wines with the amazing food Bin No. 20 has to offer. Their Executive chef Steve Adams and Sous chef Jessie Ayala have teamed up with our winemaker Justin Michaud and our tasting room manager Carolyn Knee to create a winemaker’s dinner that is truly amazing from start to finish. This is an event you won’t want to miss!

$85 per Person
$75 per Wine Club Member

Seating is limited so hurry and reserve your spot today! For reservations please call 509.544.3944 or email Ben.Fleming@RedLion.com

2013 Tri-City Wine Festival

 

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2013 CCW Awards

Coyote Canyon Winery, H/H Estates Reserve Robert Andrews Mourvèdre 2010, gold

Coyote Canyon Winery, H/H Estates Reserve Big John Cab 2009, gold

Coyote Canyon Winery, Viognier 2012, silver

Coyote Canyon Winery, Cabernet Sauvignon 2010, silver

Coyote Canyon Winery, Downtown White 2011, silver

Coyote Canyon Winery, Grenache 2010, silver

Coyote Canyon Winery, H/H Estates Reserve Bozak Red 2009, silver

Coyote Canyon Winery, H/H Estates Reserve GW Smith Malbec 2010, silver

Coyote Canyon Winery, H/H Estates Reserve Michael Andrews Red Wine 2010, silver

Coyote Canyon Winery, Roussanne 2012, silver

Coyote Canyon Winery, Tres Cruces Red Wine 2011, bronze

Coyote Canyon Winery, Albariño 2012, bronze

 

Read more here: http://www.thenewstribune.com/2013/11/11/2886066/2013-tri-cities-wine-festival.html#storylink=cpy

 

 

 

 

CCV-Gone With The Wind

FALL SCENIC PHOTOS TAKEN ON OCTOBER 30, 2013 

Mike and Martha’s favorite photos

 

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After the winds of November 2nd, many of the beautiful scenic pictures were “gone with the wind”.

 

 

 

 

 

Denver International Wine Festival 2013

 

 

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Thursday November 7   Meet & Greet 4 course Dinner

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Marti and I attended the wine maker dinner for Parducci wines the 1st night. We made some new friends. Including John Moeller, author of “Dining at the White House”. Both he and his publisher were at the dinner.

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Friday November 8  4-9 Grand Tasting of International Wines

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Executive Chef Geoffrey Groditski

denver013Great event at Pairsine Chefs food and wine pairing last night. Marti poured with chef while Mike poured our other golds at another table.

 

 

 

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Rudi & Christina Hellvig

 

 

 

 

 

 

 

Saturday November 10

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Barrie Lynn, Marti & Mike Andrews

45 minute educational program.  The Cheese Impresario. Barrie Lynn presented a wonderful pairing with 3 cheeses and 3 award winning CCW wines.

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The Grand Tasting of International Wines

is the regions largest tasting event for consumers, media and trade.  More than 60 wineries, breweries and distilleries will showcase their products.  VIP ticket holders gain two-hour early access, exclusive entrance to the VIP lounge with chef station, rare beverages and complimentary admission to educational seminars and guided tastings.

We were so busy pouring wine and visiting with the guests that we didn’t have much time to take photos.  We did manage a few photos before we got really busy. Amanda and Laura stopped by to taste and let us know how much they loved our wines.

 

 

2013 Cab Franc & Grenache

LAST DAY OF HARVEST

10/31 Hand pick crew posing for a picture as we picking our last block of Grenache for Columbia Crest Reserve

10/31 Hand pick crew posing for a picture as we picking our last block of Grenache for Columbia Crest Reserve

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10/26, the final day of grapes being picked for Coyote Canyon Winery, Cabernet Franc

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10/26 the final day of grapes being picked for Coyote Canyon Winery, Cabernet Franc

 

Nov. 2 was our last day of harvest. By the end of the day a little rain and a lot of wind left many vines nearly naked without leaves.

I believe the 2013 vintage to go down in the records to be coyote Canyon vineyards Best!  I believe this to be the most consistent vintage for quality across all varieties. We grow 26 varieties in our vineyard all appeared to be of excellent quality. On hot years the Bordeaux varieties are superior and I do believe this year that will continue to hold true. We fermented 17 varieties in our winery. It is an excellent vintage for Justin our new winemaker to excel his winemaking skills to continue to raise Coyote Canyon Wines to a higher level

10/22

10/22  hand picking CCW Sangiovese , look at those beautiful fall colors 10/22 967 Sangiovese grapes ready to be picked up and sent to the winery

10/22 hand picking CCW Sangiovese , look at those beautiful fall colors

10/22 Sangiovese grapes ready to be picked up and sent to the winery

10/22 Sangiovese grapes ready to be picked up and sent to the winery

 

2013 Syrah

9/19, a beautiful Syrah 01 plant before hand pick826

9/19, workers hand picking Syrah

9/19, workers hand picking Syrah

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9/19 bins of Syrah. Truck hand pick Syrah ready go

Jeff coordinates schedules between wineries, vineyard and trucking. He creates load tickets and is responsible for recording information.

9/20 Chardonnay

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picking last block of Chardonnay for Columbia Crest

picking last block of Chardonnay for Columbia Crest

 picking block of Merlot, last CCV merlot harvested on October 1st

picking block of Merlot, last CCV merlot harvested on October 1s