Issue link: http://www.wacmagazine.com/i/791562
14 WAC Magazine | wac.net Winemaker Dinner Thirsty Thursdays Cocktail Corner Taste J O H N B A N G By Peter Christian, Vice President Food & Beverage e 11th edition of the WAC's Taste Washing- ton Winemaker Dinner will usher in a star-studded cast of Washing- ton wine producers and the Old World varietals and blends they have envi- sioned and cultivated. e event will take place on the eve- ning of Saturday, March 25, here at the Club. If you've ever wanted to immerse yourself in a singular night of Washing- ton wine, this is it. We have long known that the varied soils and micro-climates in Washington's 14 established American Viticultural Ar- eas mirror the terroir—the climate, soil and topography—of many of the great growing regions elsewhere in the world. e lineup of wines at this year's Wine- maker Dinner will break new ground. Varietals as diverse as Barbera (an Italian red grape) and Roussanne (a French white)—all grown here in Washington—will push beyond the Cabs, Zins, and Chards so many of us buy time aer time. Food pairings from guest chefs will bring out the subtleties of each pour, and short presentations from winemakers will offer insights into the growing conditions and how they affected the vintage. is black-tie dinner provides a snapshot in time of Washington's wine scene, a picture that continues to grow with each season and with the incredible talent blooming around the state. Reserve with Catering at 206.464.3050 or catering@wac.net. A singular event Winemaker Dinner sets the table for some of Washington's best vintners Wineries set to attend the WAC's Taste Washington Dinner: • Cor Cellars (Lyle) • Patterson Cellars (Woodinville) • Gamache Vintners (Prosser) • Foundry Vineyards (Walla Walla) • Lobo Hills (Seattle)