Total Wine & More, America’s largest independent retailer of fine wine, spirits and beer, today announced it is officially opening its first store in Washington state on the eastside of the Puget Sound, in Bellevue, WA.  The new location at 699 120^th Avenue (formerly Larry’s Market) in Wilburton Crossing is slated to open in late June.

“With the opportunities presented last November, we knew we had to bring our concept to Washington state to meet the needs of this region’s consumers,” said David Trone, who co-owns Total Wine & More with his brother Robert.  “We know that with our vast selection of more than 8,000 wines, 3,000 spirits and 2,500 beers, we will exceed the demand for not only hard-to-find labels, but locally produced products as well.”

The new Bellevue store marks the 81st location in the U.S. for Total Wine & More.  With 30,000 sq. ft. of space, Total Wine will offer an unparalleled selection, greater than any other retailer in the Seattle-area.  Consumers will also find low prices and excellent service from the company’s expertly trained staff.  In addition, Total Wine will feature a climate-controlled wine cellar for rare selections, a walk-in humidor for fine cigars, as well as provide space for private tastings, consumer education courses, community meetings and special events.

Total Wine regularly features wine, spirits and beer tastings with a focus on wine-producing regions and seasonal topics.  All employees go through an extensive three-week training program covering the various regions, production methods, varietals, brew styles and tasting analysis before stepping onto the sales floor.  The company also offers ongoing training and a chance to meet with the world’s key wine producers.  Once a year, Total Wine treats top staff to a trip to California’s major wine regions for a six-day training session, as well as a 12-day trip to Europe’s key wine regions every other year, to further enhance their overall knowledge.

The Bellevue location of Total Wine & More is accepting applications for all position levels, from cashier to manager.  To learn more about Total Wine and apply for employment, visit www.totalwine.com.

About Total Wine & More

Total Wine & More operates 80 wine superstores in 11 states, with expansion reaching 14 states by year’s end.  The company’s vast selection of products, combined with low everyday prices and expertly trained wine associates, brings a unique shopping experience to the consumer.  Total Wine & More has the distinction of being Beverage Dynamic’s 2008 Retailer of the Year, Market Watch’s 2006 Retailer of the Year, and Wine Enthusiast’s 2004 Retailer of the Year.  Since opening its first store in 1991, Total Wine & More has been committed to being the premier wine retailer in every community that it serves.  For more information and store locations, please visit www.totalwine.com.

Winemaker Aryn Morell has brought his California wine industry sensibilities to Cliff Otis and Jim Rubstello’s iconic Matthews Estate, and makes no apologies for asking prices for Tenor releases that he feels are in line with the best wines the world has to offer. Anyone who has tasted these wines will agree.

When brand manager Eric Swikard first brought the Tenor line to the team at Cypress Lounge & Wine Bar at Westin Bellevue, an all-Washington wine bar (except for one Oregon Pinot Noir), the staff knew it was something special. Tenor Merlot was placed on the list and the Sauvignon Blanc followed as soon as it was available.

“We really wanted our wines on the Cypress menu,” said Swikard. “We respect the mission and quality of the wine list, and feel that we belong there.”

Picking up a super-premium priced Merlot and Sauv Blanc to offer on a glass pour may not make sense for many venues, but Cypress was happy to take on the challenge. “We take very seriously our job to showcase the best Washington wines to the rest of the world,” said Jim McGlashan, General Manager for the Westin Bellevue.

Having the right hardware to minimize risk helps, too. Cypress invested in a cruvinet wine preservation and dispensing system that stores wines up to 60 days, making it possible to keep expensive open inventory with minimal waste. But the reality is that once a bottle of Tenor is opened, it doesn’t stick around for long. “Whenever we taste our best customers on Tenor, they inevitably end up buying a glass, if not a whole bottle,” said McGlashan. “Tenor has been an addition that has made good sense for our business.”

Swikard and Cliff Otis’ son Bryan join Westin Bellevue chef Mark Santiago tableside in Cypress for an intimate, six-course paired wine dinner on May 19^th, featuring three wines from Tenor and two from Matthews Estate. The lineup includes the 2008 “1:1”- Proprietary Blend, which recently won the Sommelier Challenge- An International Wine Competition  “Platinum” rating, the 2008 Tenor Merlot, which took Gold at the Seattle Wine Awards, the 2010 Tenor Sauv Blanc earning “Excellent” from Washington Wine Report, along with Seattle Wine Awards Gold winner 2008 Matthews Claret, and the 2009 Matthews Syrah which also earned “Excellent/ Exceptional from Washington Wine Report. The wine alone is worth the ticket price.

Cypress Lounge & Wine Bar is located at 600 Bellevue Way, NE, Bellevue. For more information and to make a reservation for this event, click here email gregory.williams@Westin.com

These findings represent a substantial increase from a similar study conducted in 2007 that valued the industry at $3 billion in-state and $4.7 billion nationally.

Since 2005, the number of licensed wineries in Washington State has more than doubled from 360 to now well over 700. The state has also added more than 13,000 acres of vineyards during this time – from just over 30,000 acres (12,000 hectares) in 2005 to more than 43,000 acres (17,000 hectares) today.

Announcing the findings at a press conference in Seattle, Washington State Wine Commission executive director Steve Warner said, “We couldn’t be more pleased with the results of this study. This report shows that Washington State wine is a vibrant and thriving contributor to the regional and national economies.”

Kent Waliser, chairman of the Washington State Wine Commission, added, “This report would not have been possible without the tremendous collaboration from all facets of our industry. The Commission owes a debt of gratitude to all of our constituents and partner organizations for their steadfast support for the Commission and the industry.”

The study found that the industry supports nearly 30,000 jobs in Washington State and more than 70,000 jobs nationally, with wages of wages of nearly $1.2 billion and over $2.8 billion, respectively.

Speaking on behalf of Ste. Michelle Wine Estates, the largest producer in the state, president and chief executive officer Ted Baseler said, “This report shows that the future is indeed very bright for Washington State as one of the marquee premium wine growing regions of the world.” He added, “Everything we do in Washington is about producing the highest quality wines.”

According to the study, the industry generates more than $237 million in annual tax revenues to the state of Washington and pays nearly $1.4 billion annually in taxes across the country.

Marty Clubb, president of the Washington Wine Institute, a trade association of Washington State wineries, said, “Washington wineries and growers have benefited greatly from the support of our public sector partners in creating a business and regulatory environment to support the growth of our industry.”

Lynne Chamberlain, chairwoman of the Washington Association of Wine Grape Growers, a trade association of Washington State vineyard owners, said, “We’ve all worked so hard to get our industry to the point where it is today, and it’s so gratifying to see the tangible results of all that hard work.”

Each year, Washington State draws more than 2.4 million wine-related tourists who spend nearly $1.1 billion in communities throughout the state, according to the study.

For the first time, this study also provides a snapshot of the industry’s economic impact at the county level. According to the report, King County, surrounding Seattle, has the largest concentration of wine-related activity – more than $3.3 billion annually. Other county totals include Benton County ($927 million annually), Yakima County ($527 million annually), and Walla Walla County ($502 million annually).

The complete study can be found at washingtonwine.org. Commissioned by the Washington State Wine Commission, the study was conducted by Stonebridge Research based in St. Helena, Calif.

http://www.brownpapertickets.com/event/232822 
info@woodinvillewinecountry.com    |    (425) 205 – 4394

“At BV we make wines to enjoy at every American table.  The fact that so many people are not able to put food on that table is a critical issue of our times,” says BV Marketing Brand Manager, Noelle Campbell. “In America, more than 50 million people go hungry each day, and 17 million of those are children.  Hunger relief has become a focus of our BV mission and a way to give back to the community.”

Using economies of scale in food sourcing and delivery techniques, Feeding America, the nation’s leading hunger relief charity,  its member food banks, and other food relief organizations, are able to stretch charitable contributions to provide from one, to as many as eight meals per donation dollar. Working with experts at Feeding America and other community advisors, Campbell identified food relief agencies across the country to collaborate with and BV made immediate donations to those relief efforts.

Most relief agencies also rely heavily on volunteers.  Volunteer time provides valuable cost savings, freeing up administrative money to purchase necessary food.  The Bureau of Labor Statistics evaluates the national average of volunteer work at $21.36 per hour, or the value equivalent of as many as 168 meals.

“Volunteers who pack and sort donations at Food Lifeline represent about 25% of our workforce,” said Linda Nageotte, President and CEO of Food Lifeline. “Our volunteers stand with us on the front lines and are critical to our mission to end hunger in Western Washington.”

The BV Give & Give Back facebook challenge, asks adult facebook users across the country to pledge one million volunteer minutes or more to food banks, soup kitchens and hunger relief agencies.  To participate, visit www.bvwines.com or facebook.com/bvwines and “like” BV.  Visitors will find a national list of food relief agencies, learn where to volunteer locally, pledge a donation of volunteer minutes, watch a a video, read and post volunteer stories, and download a coupon for BV Coastal Estate Wines.  When BV reaches the challenge goal of 1 million volunteer minutes, American wine lovers will have contributed the volunteer time equivalent of $356,000.

“The economy is a challenge for everyone right now, we want to remind people that donating  their time can be as valuable as a donation of money or food,” says Campbell.   “With the help of fans across the country, the BV Give & Give Back facebook challenge can contribute the value of another 2,500,000 meals for the hungry in America,” says Campbell.

To date, BV Coastal Estate Wines has donated funds to make an immediate contribution to the relief efforts of Food Lifeline, WA; Food Bank of the Rockies, CO; Food Bank Association of New York State,  NY; San Francisco and Marin Food Bank , CA;  St. Mary’s Food Bank Alliance, AZ;  Greater Chicago Food Depository, IL;  Freestore Food Bank,  OH;  North Texas Food Bank, TX;  The Greater Boston Food Bank, MA;    Food Bank of Southern California, CA;  Napa Valley Food Bank,  CA;  Florida Association of Food Banks, FL,  and a donation to the national efforts of Feeding America.

Beaulieu Vineyard is produced by Diageo Chateau & Estate Wines (DC&E), which is part of Diageo (Dee-AH-Gee-O); the world’s leading premium drinks business. DC&E produces and markets premium wines from around the globe including Napa Valley, Sonoma, the California Central Coast, France, New Zealand and Australia.  Brands include: Sterling Vineyards, Sterling Vintner’s Collection, Chalone Vineyard, Acacia Vineyard and Rosenblum Cellars. DC&E is also a leading importer of estate-bottled wines from Burgundy. For more information about Diageo, its people, brands and performance, visit us at http://www.diageo.com.

Celebrating life, every day, everywhere, responsibly.  For our global resource that promotes responsible drinking through the sharing of best practice tools, information and initiatives, visit DRINKiQ.com

The evening kicked off with an intimate five-course winemaker dinner, featuring selections from award-winning winemaker and owner Bill Kimmerly of Masquerade Wine Co.  The dinner, which included foie gras ravioli and venison loin, hosted guests by a glowing fire, and was prepared “unplugged” tableside on propane burners by Executive Sous Chef Mark Santiago. Local singer-songwriter Brandon Keeley followed the dinner, performing an acoustic set to a standing-room only crowd.

As a part of Starwood Hotels & Resorts Worldwide, Inc., Cypress Lounge & Wine Bar and the Westin Bellevue believe that economic growth and the well-being of society are inextricably tied to the health of the environment. Earth Hour celebrations have become signature events for the company internationally, as well as locally. Although Earth Hour is traditionally only from 8:30 pm to 9:30 pm, Cypress honored the concept of sustainability by lighting the space by candles all evening, and the Westin Bellevue dimmed lobby lights by fifty percent.

Earth Hour is organized by WWF. With almost 5 million supporters and a global network in over 100 countries, it’s one of the world’s largest independent conservation organizations.

With millions of individuals and thousands of businesses around the world committing to turning off their lights for one hour once a year, Earth Hour has become a world-wide movement in support of global sustainability. Landmarks such as the Sydney Harbour Bridge in Australia, CN Tower in Toronto, Golden Gate Bridge in San Francisco, and Rome’s Colosseum, have all stood in darkness as symbols of hope for a cause that grows more urgent by the hour.

Cypress Lounge & Wine Bar is dedicated to showcasing Washington wines by offering over 70 selections by the glass. Cypress was recently honored for its efforts by receiving the 2012 Washington Wine Restaurant Award of Distinction. Cypress is located at the Westin Bellevue – 600 Bellevue Way, NE, Bellevue 425-638-1000. Please Contact Cindi Breen for more information.

Chef Thierry Rautureau, owner of  Rover’s and Luc restaurants will prepare a one-of-a-kind menu paired with the wines of Columbia Winery.   

Known affectionately as “The Chef in the Hat,” French born Thierry Rautureau is the owner of Rover’s Restaurant in Seattle. Raised on a farm in the Muscadet region of France, this James Beard Award-winner for Best Chef in The Pacific Northwest began a cooking apprenticeship in Anjou, France at age 14 before training at top culinary locales across that country. Opening Rover’s in 1987, Rautureau has been a staple on the national culinary landscape ever since, and has been featured in Gourmet, Zagat’s, USA Today, and every major metro-Seattle publication that covers dining.

Date: Thursday, May 17, 2012
Time: 6:00pm
$150 / $125 for Columbia Club Members

Space is limited. Reservations may be made by calling 425.482-7383

About Columbia Winery Columbia Winery was founded in 1962 as Washington’s first winery, by ten friends, six of whom were University of Washington professors, originally known as Associated Vintners. Having worked alongside founding winemaker and Master of Wine, David Lake, Kerry Norton now oversees the Columbia Winery winemaking, hand-crafting Riesling, Chardonnay, Cabernet Sauvignon, Merlot and Syrah. For more information, visit: www.columbiawinery.com.

]]> http://bellevuebusinessjournal.com/2012/04/02/columbia-winery-presents-chef-hat-dinner/feed/ 1 http://bellevuebusinessjournal.com/2012/04/02/more-seattle-area-judges-join-sexy-syrah-help-raise-funds-for-farestart-on-april-11/ http://bellevuebusinessjournal.com/2012/04/02/more-seattle-area-judges-join-sexy-syrah-help-raise-funds-for-farestart-on-april-11/#comments Mon, 02 Apr 2012 18:26:05 +0000 Joe "The Connector" Kennedy http://bellevuebusinessjournal.com/?p=3747 Salty’s on Alki Beach and 40 Northwest boutique wineries invite you to taste an extensive collection of Syrah while enjoying one of Seattle’s best views. Join Salty’s on Wednesday, April 11, from 6:00 to 9:00 p.m. for wine and food to benefit FareStart.

For this year’s event, the top sommeliers in the city will be at Salty’s to vote on the winning wines. Joining us will be Jameson Fink, Wine Editor – Foodista.com, Food & Wine Contributor – Dabble Magazine; Chris Nishiwaki, Freelance Food & Wine Writer; Christopher Gronbeck with Seattle Wine Calendar; Antoine Pin, Underground Winos; Jennifer Schmitt, Willows Lodge; Steve Body, Chef & P-I Blogger of The Pour Fool; Sean Sullivan with WA Wine Report; Ted Furst with Le Grand Bistro Americain; Chad with C&G Wines; Jon with Bin 41; Jason Erikson, Wine Director with Poppy Restaurant; Duane Pemberton with Winefoot.com; Yashar Shayan, Sommelier with Wine World; Phil Masssey with Wine World; and Tim O’Brien, Salty’s sommelier.

On April 18th, Salty’s will host a Dinner with the Winners featuring the six wines voted on by the top sommeliers in the city. Salty’s Chef Jeremy and Sommelier Tim O’Brien will create a six course menu paired with the best Syrahs in Washington and featuring local produce. Each winning winemaker will be back at Salty’s to talk about their wines and the pairing of the dishes at this dinner. Dinner is from 7:00-8:30, $100/person, limited to 75 people.

Syrah is seducing wine enthusiasts who have an affection for red wines with bold spices, rich fruit and silky texture. Salty’s chefs will serve appetizers designed to showcase Syrah’s outstanding affinity for food. Produced by Sommelier David LeClaire, of Seattle Uncorked and Wine World, and Salty’s Sommelier Tim O’Brien, this very popular 11th annual event always sells out, so buy tickets today! This year, for the first time, the wines will be available for sale, so guests can build their wine cellar while enjoying Salty’s skyline view.

A portion of your $45 ticket will benefit FareStart. Here’s our growing list of wineries to enjoy:
Apex at Alder Ridge
Bunnell Family Cellars
Cedar River Cellars
Four Lakes Winery
Gamache Vintners
Goose Ridge Estate Winery
Jones of WA
Kana Winery
Kerloo Cellars
Kitzke Cellars
Lantz Cellars
Native Sun
NHV-Naches Heights Vineyard
Patterson Cellars
Piccola Cellars
Purple Star Wines
Redmond Ridge Winery
Shingleback
Skylite Cellars
Smasne Cellars
Tapteil Vineyard Winery
Trust Cellars

On the Buffet
Grilled Frisee and Radicchio Salad with Honey Tangerines, Pulled Berkshire Pork and Manchego Cheese
Pacific Shrimp and Trofi Pasta with Fava Beans, English Pea and Vine-Ripened Yellow Tomato

Grilled Zucchini Succotash with Giant Italian Beans, Smoked Country Ham and Sweet Pepper
Southern Smoked Turkey with Jezebel Sauce

Watch for Trays
Smoked Salmon Mousse in Filo Cups with Herb Pistou and Chum Caviar
Pork Lumpia with Plum Dipping Sauce
Dungeness Crab Bisque Shooters with Crispy Fried Rice and Lemon

Served
Mini Dogs on our Patio, Grilled Housemade Sausage Served in a Brioche Roll with Charred Peppers, Sweet Onions and Cream Cheese
Blackened Cod Tacos with Cabbage Pico de Gallo and Cilantro Crème
The Odd Couple Pairing Chocolate with Bacon by Pastry Chef James Gibson

FareStart is a culinary job training and placement program for homeless and disadvantaged individuals. Over the past 20 years, FareStart has provided opportunities for nearly 6,000 people to transform their lives, while also serving over 5 million meals to disadvantaged men, women, and children.

Tickets must be purchased in advance at https://getinvolved.farestart.org/sexysyrah or call 206.267.6213

About Salty’s Seafood Grills:
Salty’s Seafood Grills are Seattle and Portland’s “Premier Seafood Restaurants”™ offering extensive menus featuring fresh Northwest seafood, USDA prime aged charbroiled steaks, local produce, and delicious house-made desserts. Located on prime waterfront beaches, Salty’s Restaurants give you unrivaled views in both Seattle, Washington and Portland, Oregon. Recently, the readers of Seattle.Citysearch.com and Portland.Citysearch.com voted Salty’s the Best Brunch and Best Waterfront Restaurant in Seattle and Best Seafood Restaurant in Portland. Our Bar-Cafés feature live entertainment on select evenings where you can enjoy cocktails, Northwest seafood appetizers, and smaller meals. Our outdoor decks are open in season for al fresco dining, and our private dining rooms are the best in Seattle and Portland for catered meetings, private parties or wedding receptions – with specialized services, we do everything for you. For additional information and reservations, please visit www.saltys.com. Follow us on Twitter at SaltysSeafood and LIKE us on Facebook at SaltysSeafood (Alki).

Cypress celebrates Washington wines every day by offering over 70 of the best Washington Wines available by the glass or bottle, along with a full menu. In addition to hosting winemaker dinners focusing on outstanding small family winemakers, Cypress staff educates guests and encourages exploration of Washington wines. For its efforts, Cypress has been honored with the Washington State Wine Commission, 2012 Award of Distinction.

Kimmerly’s scientific dabbling began long before he started making wine. He obtained a Ph.D. in Biochemistry in 1988.  He found himself Assistant Director of the Lawrence Berkeley National Laboratory Human Genome Center for a while, until he found his true passion: fermenting grapes.

A favorite of Kimmerly’s wines is the “Effervescing Elephant” sparkling. This wine has won slews of awards, including a 2012 Gold Medal win from the San Francisco Chronicle Wine Competition last month. Made méthode champenoise, with all three traditional Champagne grapes – pinot noir, pinot meunier, and chardonnay – this isn’t just one of the best sparkling wines available from the USA, but a fascinating story as well.  The label depicts a beautiful painting by Boon Rod, an eleven-year-old male elephant from Thailand, who is a part of the Asian Elephant Art & Conservation Project, a non-profit group from New York, NY. AEACP raises money for elephant conservation in Southeast Asia by selling artwork painted by elephants. Ten percent of sales of this wine benefit AERACP.

Kimmerly will be featuring the “Effervescing Elephant” along with three other wines: 2007 Columbia Valley “Burgess Vineyard” Syrah (also a SF Chronicle 2012 medal winner), a new release 2011 Columbia Valley Gewurztraminer, and a limited release 2009 Red Mountain Barbera. All will be paired with Westin Bellevue Executive Chef Renatto Medranda’s exquisite creations from foie gras ravioli to Madagascar vanilla poached baby pear with steel cut oatmeal ice cream.

The dinner is $75 per person for five courses and four paired wines. Full menu and details can be found at  www.masqueradewines.com. Cypress Lounge and Wine Bar celebrates Washington Wines every day with a list of over 70 of the best Washington Wines available by the glass or bottle, along with a full menu. For its efforts, Cypress has been honored with the Washington State Wine Commission, 2012 Award of Distinction. Cypress is located at the Westin Bellevue, 600 Bellevue Way NE, Bellevue. For more information, or to make a reservation for the Masquerade winemaker dinner at Cypress, email Maia.Segura@westin.com or call 425-638-1075 by Friday, March 30th.