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Seattle-Wine & Artisan Cider Food Pairing Challenge

When:
Saturday, July 18, 2015, 6:00 PM until 9:00 PM
Where:
Davenport Cellars
19495 144th Ave NE Suite A-160
Woodinville, WA  98072
Additional Info:
Event Contact(s):
Terese Flaherty-Vaniman
425 882-1621 (p)
Category:
Tasting
Registration is required
Payment In Full In Advance Only
$55.00
$55.00
$60.00
$60.00
$60.00
$60.00

The Seattle Chapter of Women For WineSense Invites You To A

 

Wine and Artisan Cider Food Pairing Challenge!

 

Saturday, July 18th, 2015

6:00pm through 9:00pm

 

Davenport Cellars
19495 144th Ave NE, Suite A-160

(Warehouse District)
Woodinville, Washington

 

Representing wine: Jeff Jirka, Davenport Cellars.

Representing hard cider: Eric Brown, Blue Mountain Cider Company.

Their challenge: pick one of their creations to pair with our selection of appetizers and wow us, earning our (informal!) vote for the best food and wine or cider combination!

 
Jeff's story: Discussions about making wine led Jeff and his wife Sheila to classes at South Seattle Community College in 2004. When the college opened a bonded winery in 2005, the couple were the first production class. Two years later, Davenport Cellars was created, and they were set to make begin making wine. More wine education from UC Davis and WSU followed, and their first vintage, custom crushed at a local winery in 2007 was completed. Officially bonded in 2009, Jeff and Sheila welcomed the '09 harvest in their own winemaking and tasting facility in Woodinville's Warehouse District. Their philosophy: the highest quality grapes, gently handled, combined with a minimalist approach and traditional practices.
 
Eric's story: almost 10 years ago, Eric and four friends (2 apple farmers, a home hard cider/beer brewer, and a business-minded cider enthusiast) turned a "small mountain of apples" into cider. Excited by their results and wanting to learn more, they turned to experts from the country where cider is king - England - and learned from the masters! They learned the traditional cider apple varietals of winesap, pippen, and winter banana made the best cider, and that became their focus. In 2003 they received their first award from the Northwest Cider Competition, and other awards from around the country followed. They began to grow the company, adding more friends to their extended cider-making family, also including custom ciders made with cranberries, raspberries, and cherries.
 
Reception:
Davenport Cellars 2013 Snowflake
and Assorted Nibbles
 

The Appetizers For Pairing:

Ricotta with Lemon, Basil and Honey Bruschetta

Creamy Ricotta, Tart Lemon, Sweet Basil and Honey on a slice of light French bread

Blue Mountain Cider Estate Winsap vs. Davenport Cellars 2013 Sauvignon Blanc

 

Chilled with a Kick Island Shrimp
All the Aromatics of sweet peppers, mild peppers, lemon, lime, ginger, honey, cilantro, olive oil and cumin marinated jumbo shrimp then grilled with a sweet chili sauce

Blue Mountain Cider Semi Dry Blend vs. Davenport Cellars 2013 Meritage Blanc

 

Black Olive Tapenade with Ham Crostini
Minced black olives, basil, sundried tomatoes, Mizithra sheep's cheese, aioli and apple smoked ham on a toasted bread round

Blue Mountain Cider Cherry Hard Apple Cider vs. Cellars Davenport 2009 R.H.D.

 

Watermelon Balsamic Pork
Cold juicy watermelon cube wrapped in prosciutto then drizzled with a balsamic reduction sauce

Blue Mountain Cider Estate Gravenstein vs. Davenport Cellars 2012 Zinfandel

 

Cheddar Herb Cracker Straws
Cheesy dough infused with a hit of garlic, oregano, rosemary and smoky paprika. Baked into a flaky cracker straws

Blue Mountain Cider Estate Newton Pippin vs. Davenport Cellars 2009 Continuity

 

Mushroom Gruyere Turnovers
Mushrooms and onions sautéed in olive oil and garlic butter then mixed with Italian bread

Blue Mountain Cider The Oregonian vs. Davenport Cellars 2013 Semillon

 

The cost for the evening includes reception wine and nibbles, and the above appetizers with wine and cider pairings.

$55.00 for members, $60.00 for nonmembers.

Please note the system charges a $3.00 processing fee for WWS nonmembers to pay by credit card. This event is nonrefundable. To RSVP & pay by check, email wwsseattle@yahoo.com to confirm, then mail your check. (made out to Seattle Women For WineSense) to Sue Regan at 112 - 236th Place SW, Bothell, WA 98021. Your check must be received 3 days after your RSVP is made. After that time your space will be released. Please contact us with questions about the event, the website or method of payment at 425.882.1621