The Walla Walla Valley is home to many wineries — that much is obvious.
Wine & Dine
Walla Walla is abounding with vineyards, wineries, and tasting rooms — people often use these terms interchangeably, but there is a difference.
From one small seed planted in mid-May, large-leaved and lush vines stretch out a little more each day until they quietly cover large territories and the ground around them disappears.
Here come the holidays, and along with them a cavalcade of parties, dinners and wine-friendly special occasions. Now is the time to stock up for entertaining, gift-giving, Thanksgiving and toasting the New Year.
Though the start of wine grape growing in the Walla Walla Valley can be traced as far back as the mid-1800s, commercial-grade vinifera grapes were nonexistent as recently as the late 1970s, when Leonetti Cellar was founded. The first modern-era Walla Walla vineyard, Seven Hills, was establis…
The experience of serenity and connection with the distinctive Eastern Washington landscape around Walla Walla begins on the way to a new local bed-and-breakfast. The Barn B&B Walla Walla, long conceived and designed, is owned and managed by Anand and Naina Rao.
I have a straightforward relationship with most vegetables. I like them. They like me. But when it comes to winter squash, things get more complicated.
An unwelcome intruder has arrived in the Walla Walla wine region.
Three and a half years of nonstop construction on Aluvé Winery has planted J.J. and Kelly Menozzi firmly on Walla Walla ground.
Long Shadows Vintners has been named one of the top 10 tasting rooms in the country by USA Today readers.
Rising temperatures across the globe will have a massive effect on wine and consumption as the already tight optimum growing conditions shrink in the face of climate change.
The luxury of establishing and maintaining a well-stocked wine cellar is just that — a luxury. Like any other much-loved hobby, it pays terrific dividends to those willing and able to invest the time, energy, patience and money required. But lacking a full-throttle wine cellar does not mean …
The tomatoes are ripening. You can barely keep up with all the cucumbers, zucchinis and peppers. You want — nay you need — to enjoy the fruits of the season, but it’s too hot to think about anything more complicated than lighting the grill.
Chef Robin Leventhal gets ready to demonstrate stovetop smoking of Walla Walla Sweet Onions during Saturday’s Sweet Onion Fest on Main Street. Leventhal is an instructor at Walla Walla Community College.
For decades, the choices for Washington-made sparkling wines were limited to low-priced bottles made from generic blends by the state’s largest winery. Once in a while, a smaller producer might take a stab at making a better sparkler using the Champagne method — a matter of both grape choice…
I look forward to celebrating the 4th of July with friends, lawn games, and the kind of foods I associate with the holiday — specifically burgers, potato salad and chocolate cake.
You can tell it’s summer at SMAK Wines because the back patio has been transformed into a beach setting.
On the first Monday of the month from April through October, mobile food vendors assemble in one place for eats, music and community from 5-9 p.m. outside Burwood Brewing Co., 1120 E St.
MILTON-FREEWATER — Frazier Farmstead Museum’s Summer Fest will be at 1403 Chestnut St. from 6-10 p.m. Saturday.
The spotlight for this seventh annual event is on cabernet sauvignon, the Valley’s most-grown varietal.
Just eight months after its opening, Walla Walla Steak Co. has been lauded among the country’s best wine restaurants by Wine Enthusiast magazine.
Coming to downtown Walla Walla in August: A Va Piano Vineyards tasting room that serves as a tribute to owner and winemaker Justin Wylie’s mentor, Father Bruno Segatta.
Canvasback winemaker Brian Rudin showed up at my home in Waitsburg with two vertical flights of his Cabernets, a stitched-up and banged-up right arm, and a tale of a near-brush with disaster on a rock-strewn, backcountry ski slope. A handsome devil in his late 30s, he’s married to winemaker …
Winemakers from Italy and California will join their Walla Walla peers next month to explore the world-class cabernet sauvignon made here and across the globe.
Underage students of enology and viticulture at Walla Walla Community College will be able to taste the fruits of their labor under legislation signed into law last month.
The annual Spring Release weekend party for Nocking Point Wines has morphed this year into a movie premiere, too.
Mainstem Malt plans to expand local beer culture while contributing to the revitalization of a large building on Dell Avenue.
With the advent of spring, there comes to our valley the arrival of houseguests. Most are as welcome as daffodils, a few as welcome as dandelions. What divides the daffodils from the dandelions? What makes the hosting or guesting experience a happy one for all involved?
As Gertrude Stein memorably wrote, “a rose is a rose is a rose”. Rosé wines, however, do not subscribe to that same rule. They come in a rainbow of colors, a spectrum of styles from bone dry to sweet, and are made from many different grapes, blends and techniques.
Walla Walla Community College’s Wine Country Culinary Institute cooks up courses for students and cooking aficionados
One of the most recognized vineyards in the state will be under new ownership.
In 130 years of operating in Spain’s wine industry, Bodegas Valdemar has been at the forefront of a lot of firsts.
Walla Walla Community College’s Enology and Viticulture program will soon have a French accent, of sorts.
Vince Booth describes his Booth Brine Co. as a “humble farm and pickle company.”
The Walla Walla Valley Wine Alliance’s annual wine futures auction had another record-breaking year.
It took practically no time to find a new tenant at the Main Street restaurant space after Whoopemup Hollow Cafe announced it had closed in February.
While living in Seattle, looking for an inexpensive lunch, one day, I happened upon an all-in-one tortilla-wrapped wonder, called the “Essential Sandwich”: all the lovely flavors of international favorites — like Indian curried potatoes and lentils, Mediterranean falafel and tzatziki, Cuban …
Walla Walla foodies have a dilemma on their hands when eating at one of the many Mexican restaurants or taco trucks in town: Should they accompany their meal with salsa made from tomatoes, or with salsa made from tomatillos?
Heidi Peterson isn’t interested in pretense; she’s committed to offering wholesome food that makes you feel good.
A window has opened on a new Walla Walla delicacy.
Just before this year’s harvest was about to get rolling, some unexpected winemaker shuffling took place around the state. The story that got the most attention in the national press concerned winemaker Brennon Leighton’s move from Efesté to work with Charles Smith on a new project in Walla …
Sous-chef José Meza has a lot on his plate, or rather, a lot to serve up on plates. Not only is he sous-chef at Olive Marketplace & Café, T. Maccarone’s and the newly opened café at Basel Cellars, he is also an expert in seafood. Fish, shellfish, crustaceans, you name it; he knows how to…
Sharing the eye-catching Art Deco gem on Colville Street, Marcy’s Bar & Lounge, is the recently opened Marcy’s Café, a family-friendly complement to the bar.
If you’re a dedicated chocoholic, or if you simply love exquisite sweets, Dayton is about to become one of your favorite destinations.
Nestled among stately homes and towering maple trees, the Fat Duck Inn is just as cozy and warm as the name leads you to believe. On October 1, Rich and Cynthia Koby took over the inn and now run it with a local culinary student (and sometimes their daughter). They not only prepare an expand…
Meet three tasting room associates who help set the tone for downtown wineries.
When Roger and Julia Russell throw a party, it is grand in scale and location. They mix the history of the Waldheim mansion, their 1896 home at 124 Stone St., with their hundreds of friends and the splendor of the holidays.
Choices for the ever-growing multitude of locavores in the Walla Walla Valley are expanding, and a local company’s new location is adding to that selection.
At first, Antonio Campolio thought someone was playing a joke on him.
Matthew Knoefler doesn’t own a stove or an oven, and he uses his microwave to store spices. Although he technically doesn’t “cook” much of his food, he is the focus of this month’s “Real Cooks” because his culinary creativity sets him apart from other residents of Milton-Freewater.
