Washington State wines

This weekend with temperatures climbing towards ninety, we will taste a variety of refreshing whites and roses that will satisfy several customers.  But for those who still want a hearty red to pair with their steak, beef kabobs or burgers on the grill, we will be sampling a new Cabernet Sauvignon from Washington State.

The Cricklewood 2013 Cabernet Sauvignon is somewhat typical of a Columbia Valley Cabernet from Washington in that there is a fair amount of dark cherry fruit up front.  What makes this wine more than a simple cherry bomb is the supporting cast of blackberry, mocha, slight herbal tones and ample vanilla from oak. This is a full bodied, rich, deep crimson wine that can enhance any cookout or be an excellent sipper around the fire pit throughout the rest of summer and into autumn.


As a matter of fact, the name Cricklewood does sound perfect for a wine to drink around a crackling fire doesn’t it? Have some sizzling beef kabobs with onions, peppers, and mushrooms with this bold flavored Cabernet.  If you still have a good fire going and have some Cricklewood leftover, try it with smores. We won’t tell anybody.