Issue link: http://www.wacmagazine.com/i/388246
12 | Washington Athletic Club Magazine | OCTOBER 2014 Harvest Magic Fall in the Walla Walla Valley brings a bounty of great wines W alla Walla agriculture runs in my family. I'm fifth generation on my mother's side and third generation on my father's side to farm in this valley. So when I say I'm from Walla Walla, I mean it. I started helping my mom and dad with our family garden when I was little. I remember my first taste of a fresh, raw potato—still with a small amount of dirt on it. It was amazing—earthy, moist, and so flavorful that I'll never forget it. As I grew up, I spent every summer harvesting wheat during July and August. It's where I first experienced the harvest phenomenon: People working 12-hour days in harsh conditions for several weeks straight. It was hard work, but it was invigorating. Today, I experience the same rush at Woodward Canyon Winery, a winery my wife and I started in 1981. Typically, the wine harvest, also known as "crush," begins in early September and runs through most of October. Visiting wineries during crush is exciting, as they go about sorting and processing their grapes. In the Walla Walla Valley, a designated American Viticultural Area with almost 2,000 acres of vineyards, there are more than 100 wineries to visit. For me, personally, this time of year is my reward for starting wind machines at 2 am during the spring frost. e fall is a time of long days walking vineyards, sampling grapes, and deciding whether to pick or wait longer. I think about food a lot when tasting grapes. I judge how the resulting wine will complement it. Pick too early and the wine is weedy or green, or astringent and unripe. Pick too late and the wine can taste like stewed prunes—out of balance and not enjoyable with food. I know Chef Eric at the WAC works in a similar way. He tastes the food, seasoning and adjusting it along the way, practicing patience until the flavor peaks in his creations. As you're dining at the Club this fall, I hope you'll pair your meal with a Walla Walla wine. Woodward Canyon's Walla Walla Valley Sauvignon Blanc and Cabernet Sauvignon, in particular, were not only sustainably grown, but they are also designated Salmon-Safe—produced in a way that keeps our watersheds clean. It's just one way I can help ensure the agriculture of this special place stays healthy for the generations yet to come. Food & Wine By Rick Small, Director of Production, Woodward Canyon Winery C O L B Y K U S C H AT K A ( 3 )