Educating for Responsible
Wine Consumption

Here we are, only in the first week of February, and it’s beginning to look like the end of winter. I’m already thinking of fresh asparagus, salmon, and baby radishes, and perhaps a Gruner Veltliner from Austria, or a Vermentino or Verdicchio, or a Spanish Albarino, yet I know winter is not over. We had this Pork and Hominy Chili* (recipe follows) on an icy night recently, with an Estancia Zinfandel, and a salad. Estancia is one of the better Zins at a reasonable price. This was under $10.

Did you get to the Winter Wine Gala at the Museum? It was a great display of area wines, with some from Oroville. Esther Briques had a very good Pinot Blanc, a wine we have been hoping to see produced in this area. The food was wonderful, too. Again, Tim from Smoke Blossom Restaurant had some stunning creations.

The same evening, the WVC Winetasia’s stunning event, Winetasia Steps Out, was being held at the college. Opening the evening were Tsillan Cellar’s award-winning Riesling and Benson’s wildly popular Rhythm, their new red blend. Everyone raved about it. Fabulous chocolate desserts by Leo and Terri Haas were paired with Wedge Mountain’s Roses and Rubies raspberry dessert wine, a perfect complement to the chocolate and raspberry flavors of the works of art created by Leo and Terri.

The next Saturday we were at the Winter Serenade at Big Bend College in Moses Lake. There’s a Grocery Outlet there, just yards from our motel, where we were pleasantly surprised to find some of the outstanding wine buys which were available at our Wenatchee Grocery Outlet in December. If you’re going to be in or near Moses Lake soon, you might want to check what is left. We’ll be glad to email you some wine names if you’re interested.

Valentine weekend is coming up and the four local wine areas are gearing up for the usual crowds of chocolate-loving wine drinkers out to sample the latest wines. Be sure to check days and hours of operation before you go off to a far away winery, as they don’t all keep the same days or hours.It is very frustrating to stop in at a favorite winery on Friday and find their special days don’t begin until Saturday.

The February 19 Eno event will bring some fine Syrahs from Washington, France and California, plus an unfamiliar white: Picpoul.  I hope to see you at the Cashmere Riverside Center at 7 p.m. If you didn’t receive your snail-mail copy announcing the event, please notify Pres. Bruce Campbell.

Joanne Saliby
 

PORK AND HOMINY CHILI 

2 teaspoons canola or olive oil
8 ounces boneless pork, trimmed and cubed
1 cup chopped onion (about 1 medium)
3/4 cup chopped bell pepper 
3 cloves minced fresh garlic 
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup  tomato paste
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth

red pepper to taste

Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes. Stir in chili powder and next 4 ingredients. Cook 1 minute, stirring constantly. Stir in tomato paste, tomatoes, and broth; bring to a boil. Reduce heat, and simmer until pork is tender Add hominy and heat another five minutes. Serve with sour cream if desired. 4 servings (serving size: about 1 1/2 cups chili.