Issue link: http://www.wacmagazine.com/i/1215963
Winemaker Dinner | Tasting notes | Easter brunch | Cocktail corner | And more 18 WAC Magazine | wac.net Winemaker dinner Tasting notes Easter brunch Cocktail corner Taste When John Williams and Jim Holmes first started to grow grapes on Red Mountain, a triangle-shaped slope of desert wedged on the eastern bank of the Yakima River, most people thought they were a little crazy. Almost 50 years later, wine lovers around the country talk about Red Mountain like hallowed ground. "It was a good spot, and best of all, we could afford it," Williams once said. In 1975, he and Holmes planted Red Mountain's first grapes, a smattering of Cabernet, Riesling, and Chardonnay. A year later, they added Lemberger, Chenin and Merlot, and by 1977 they had more than 15 acres planted. e land received only 5 inches of rain per year, but Williams and Holmes were engineers by trade and knew they'd strike water below the surface. ey hired an old well dig- ger, who aer 545 feet reached nothing but dirt. "We told him to keep going," Williams said. By the next morning, he hit water at almost exactly 550 feet, precisely what Williams and Holmes had estimated. at water combined with easy- draining soil makes Red Mountain ideal for growing grapes with minimal disease and pest pressure. Toss in abundant sunshine and big summer temperature shis, and Red Mountain rightfully earned its place as an American Viticul- tural Area in 2001. e AVA designation came 39 years aer Williams and Holmes purchased the land that would eventually anchor Kiona Vineyards. By 2017, Kiona farmed more than 236 acres on Red Mountain, a significant amount considering it's Washington state's smallest AVA at just over 4,000 acres. And to think, Kiona Vineyards is just one of the labels to be poured at the WAC's 14th annual Taste Washington Winemaker Dinner, set for Saturday, March 21, in the Crystal Ballroom. is multicourse affair includes pairings throughout and is one of the highlights of Taste Washington weekend. Other labels at this year's dinner will in- Celebrating the roots of divine wine Taste Washington Winemaker Dinner combines great stories and perfect pairings By Darrick Meneken, Content Director DINNER DETAILS Saturday, March 21 6 pm; Crystal Ballroom $145 members, $155 guests wac.net/taste-washington Reserve online or with catering@wac.net or 206.464.3050. For more about Taste Washington weekend, visit tastewashington.org clude Soos Creek Wine Cellars, Domaine Pouillon, Fidélitas, Pomum Cellars, and Betz Family Winery. "is is truly a gathering of greats," says Peter Christian, WAC Vice Presi- dent Food & Beverage and an accredited sommelier. "Not only do we get to enjoy these wonderful wines, but we also get to share a fantastic meal with the people who make them." Each winery will be represented, and guest chefs will combine with the WAC kitchen on a five-course meal that's sure to impress. For details and to reserve your seat, visit wac.net/taste-washington. —Story sourcing from kionawine.com. J O H N G R A N E N