Their Arabica, a strong coffee dessert wine was a top seller for us-keep in mind it might still be, but I have moved away, so can’t confirm this. Jennifer, our tasting room hostess yesterday confirmed it is one of their most popular.
As a fruit wine maker, for many fewer years than Pasek Cellars has been around, I wanted to try more of their sixteen offerings. This is prolific farm country where exquisite berries are to be had throughout the growing season; a ready basis for the Pasek wines. Although they do use Yakima Valley wine grapes for a few of their offerings and there are two tropical fruit wines which, obviously, can’t be locally grown.
The one grape wine that I will focus on is the ‘Tulip Red’ bottled in January for release during the April Tulip Festival; it features the poster art for that year as the label. This year’s ‘blend’ is actually 100% 2010 Syrah from the Yakima Valley AVA which sat on oak (unknown details by the tasting room hostess) for ‘quite a while’. Enjoyable, next festival, grab a bottle and enjoy it while you picnic among the tulips.
We made a mixed berry wine with berries from the Skagit Valley, two years ago. It was a lovely, dark berry wine with enough residual sugar for us to consider it on the dessert side; but tasting Pasek’s offerings ours would have been considered dry.
Their Cranberry Wine, is, apparently, their best seller. Think cranberry sauce in a glass – that sweet-tart pucker and bright red color are true to the fruit and pairs very well with traditional Thanksgiving dinner or a grilled chicken supper on the deck before the summer ends. They have two labels for this wine, the second bearing the Crimson Glory title, a footballer rushing the ball forward. Might there be a WSU alum in the ranks of Pasek Cellars?
All other fruit wines, still talking table wines, I tasted were much sweeter than we finish our wines, most are well-balanced – meaning they have some acidity and/or tartness to mellow the sweetness. The blueberry is actually a smokey, off-dry with a hint of blueberry at the end. Raspberry, loganberry and blackberry wines are true to the fruit when juiced with a bit of a kick since they are 11-12% ABV.
Their dessert wines are ruby port in style at 16% ABV and they are rich. Tasting of dried fruit and jam they would be fantastic over ice cream or angel food cake.
After that many tastes, small as they were, I was done tasting for the afternoon. My local friend and I headed to the Skagit River Brewery for some food; of course, we had to have a beer while we were there.
I want to apologize for the earlier blog post of the same name – obviously using an iPad app requires a learning curve – which was posted by my right thumb while closing the iPad with my left hand. Live and learn, I appreciate your patience.