We ventured out to Rocky Pond Winery’s new tasting room in the heart of Woodinville’s NEW Downtown District in Woodin Creek Village. The tasting experience was very nice, the glasses all came out at once on a very cool stand. We picked out the charcuterie board to enjoy with our tasting. It was freshly made up by their Chef in the kitchen and we were impressed with the items on there! A beautifully presented collection of cheeses, meats, figs, jams, dates, olives with house made crackers. My favorite wines were the Grenache, Sav blanc and Syrah. It is a great place to taste really good wines and food! Highly recommend a visit here and take a look at the surrounding area, a few other wineries and eateries coming soon!! Reservations highly recommended: https://rockypondwinery.com/our-tasting-rooms/ #tastingfoodwine #rockypondwinery #supportlocal #woodinvillewinecountry
Kevin and I are supporting our local wineries during this quarantine time, while remaining safe and healthy. Did you know that you can order wine online and pick up at the winery safely with no contact? Wineries are taking their business and your health very seriously, they have prepared to provide you a safe sales experience. Thanks to WA state guidelines, wineries are listed as a business that can remain open for sales only, no tastings. Check out the video to see how easy it is!! #WoodinvilleStrong #WoodinvilleWineCountry #TastingFoodWine #SupportLocal
Six wineries and a distiller have a new location in Maltby that was custom built to each of their requirements. J.P. Trodden Whiskey and the wineries: Guardian Cellars, JM Cellars, Two Vintners, Gorman Winery, Covington Cellars and Laterus winery. They … Continue reading →
Every year, Valentines night dinner is at home, we dine at what we call the “LeBrendt Bistro”. Kevin is a fantastic cook, its always exciting to watch him cook and enjoy time together. Tonight’s dinner was paired with three Lauren Ashton Wines. With at least 15 of his wines scoring 90+, Kit is one of the top winemakers in Woodinville Wine Country. Kevin carefully chose three Lauren Ashton wines to pair with the three courses he planned and prepared.
First Course: Fresh Kusshi Oysters and Lauren Ashton 2012 Cuvée Méline (91 Points, Paul Gregutt, Wine Enthusiast Magazine)
Kevin paired this fantastic white blend of three quarters Sauvignon Blanc and one quarter Sémillon with Kusshi Oysters on the half shell. Kevin prepared a mignonette with the wine, rice vinegar, diced lemon grass, garlic and a fresh lemon juice. The acidity and hints of grapefruit of the Cuvée Méline really brought out the ocean flavor of the fresh oysters. We love the Kusshi oysters, petite with a mild flavor, and purchased fresh from Central Market, our favorite go to place for fresh seafood.
Second Course: Picatta Collasal Prawn and Lauren Ashton 2012 Roussanne (92 Points, Paul Gregutt, Wine Enthusiast Magazine)
Kevin prepared a Collasal Prawn in picatta sauce resting on a bed of fresh angel hair pasta. The Roussanne with its velvety mouth feel cuts through the acidity of the picatta sauce and enhances the fresh flavors of the prawn.
Third Course: Seared Black Pepper crusted Filet Mignon and Lauren Ashton 2012 Cabernet Sauvignon (New Release!)
This was Kevin’s favorite pairing, because he loves beef and we do not eat it often. Kevin dipped the filet in crushed black pepper and then seared it and served it with a bed of Yukon Gold mashed potatoes. The sauce on the top of the filet, he made using the Cabernet Sauvignon, creating a reduction sauce with dried cherries. Such a classic pairing, and it really brought out the dark pitted fruit flavors and the sweetness of sauce softened the tannins just right. I am sure when the reviews come in, this wine will also become a 90+ wine.
“The discovery of a good wine is increasingly better for mankind than the discovery of a new star.” – Leonardo Da Vinci
“There can never be any substitute for your own palate nor any better education than tasting the wine yourself.” – Robert Parker
Our annual Rosé party has gotten too big (70) which didn’t give us much time to talk to our friends at the party this Summer. Kevin and I decided we are switching it and we are going to have dinner parties with groups of 8-12 at a time. Last night was a party of eight. The guest list was a surprise, and it turned out to be a great blend of personalities! The food was amazing, Kevin is such a great cook! Party #1 was a success!
– Heirloom tomato peaches, Burrata cheese and tomato salad with finished with chiffon basil
– Chinese five spice tea infused shrimp sautéed and served over jasmine rice
– Steak Oscar with Dungeness crab, asparagus, bernaise sauce and herb roasted potatoes
– Dessert, a frozen mango custard with raspberries and blueberries