Taste Washington 2018

Taste Washington dinner offers perfect pairing of food and wine

By Peter Christian, Vice President Food & Beverage

Varied soils and microclimates bless our state’s winemaking industry—and its wine drinkers—with some of the best varietals and blends this side of the Atlantic Ocean. Washington has 14 established American Viticultural Areas that support world-class winemaking. Every spring, the WAC invites some of the state’s best talent to our Taste Washington Winemaker Dinner.

This year’s 12th annual dinner will take place on the evening of Saturday, March 24, here at the Club. Local star chefs will join the festivities to help pair this year’s selections with delicious Northwest cuisine.

Taste Washington focuses on highlighting the state’s wine industry and the people who make it so special. Our dinner, in particular, illuminates the flavors and stories of this wonderful region. The black-tie affair also provides an annual snapshot of Washington’s wine scene, offering repeat attendees a chance to experience the annual evolution that grows from new methods and ancient climate.

Wineries set to attend this year’s dinner include Bookwalter, Figgins, Mercer Estates, Seven Hills, and Woodward Canyon. I hope you’ll join us for the wine, food, and engaging conversation with winemakers and chefs this annual event uncorks right here at the Club.

For more information on Taste Washington, a four-day event that takes place around Seattle, visit tastewashington.org.

As published in the January/February 2018 issue of WAC Magazine

—Posted January 23, 2018

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