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Posts Tagged ‘dusted valley’

I really do hate to keep bringing up wine producers that I’ve mentioned in the past because there is a megaton of wine in this world and I have a secret goal to experience 75% of it.  Alas, I only have access to an estimated 10% through my local wine shop, a paltry 45 additional percentage points through the internet, and perhaps a lousy 2.5 percentage points more through my worldly travels.  That’s only 57.5% of completely made up figures!  The point is, we all live in a bubble.

Anyway, I had a smashed burger and a glass of Washington Chardonnay so I’m winning at life.

4oz of not so lean ground beef, divided in half and rolled into balls.  1 cast iron skillet perched atop a burner set to 11.  2tbsps butter thrown into the skillet and melted which was immediately absorbed by the two halves of a delightfully fluffy hamburger bun and then toasted.  Oh yeah, you gotta roll that bun in the butter and make sure a little gets on the outsides too.  Just toast one side of each bun half though, let’s not get too crazy.  When the skillet was smoking, the two meat ball were thrown on and smashed as skinny as I could make them.  After they browned in their own fat (Le Burger Confit, no?) in a couple of minutes, they were flipped.  Salt and pepper were then applied.  A 2yr aged cheddar was put on one of the patties because every burger should have cheese.  Once the Maillard reaction had set in on both sides, the patties were scooped a placed on the bun.

Wine: Dusted Valley Chardonnay 2014

IMG_5925Notes:

OK, yes I had a side salad made of who cares and that was nice too.  I just want to get that out of the way for anyone worried about my health.

I don’t know why people still assume red wines pair better with burgers.  Maybe it’s the whole red meat, red wine thing? Regardless, I’m pretty sure everyone who has done it is completely on board.  Why does it work?  Well fat flavor begets fat flavor, for one. The trick with Chardonnay, and we’re talking the MLF, maybe some oak kind*, is always to find one with that delicate balance of butteriness and acidity, primarily in the form of green apple flavors.  Chablis is always the standard-bearer for this style and exemplar of balance, but they are certainly not alone in producing quality Chardonnays.  The best Chardonnays I’ve had are generally from cooler climates than central California, don’t carry too much oak, if any, and pack enough acid to make you not think you’re drinking a stick of butter.  Then when you mix that balanced Chardonnay with a fine cheeseburger to bring out the fact that you’re ingesting some delicious fat, protein, and carbohydrates…well, then you’re just living on the edge.

Oh yeah, the next night I added a dab of duck fat to the pan for a “twist”.  Then the third night I didn’t, but I just used 6oz of beef instead of 4…I may have a problem.  Good thing I ran out of meat.

 

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Unlike in Europe, the tapestry of the American wine story is still mostly comprised of people who are the first or second generation of winemakers and vineyard owners. Getting into the winemaking business in this country is therefore more entrepreneurial and less about taking on the family business. The stories of these entrepreneurs are, to me, always inspiring since I will count myself amongst the countless that have ever had a fantasy of leaving my day job to toil amongst steel fermentation tanks and oak barrels. Yet, here we are while folks like Chad Johnson of Dusted Valley live out our day dreams.

I met Chad quite a few years back on one of his many trips to Minneapolis to market his wine and admittedly, with full editorial disclosure here, I’m a fan of what Dusted Valley does and their wine. The story of how Dusted Valley came into being though I think wonderfully exemplifies the modern American wine story. Take a few kids from the Midwest, give them a dream, and with the right tools and resources with perhaps a dash of luck, they’ll set out and get to work. It wasn’t until a couple of weeks ago on one of Chad’s latest trips to Minneapolis for the Minnesota Food and Wine Show as well as the accompanying Washington State Trade and Media tasting that I finally sat Chad down to tell me the story of Dusted Valley. Of course I recorded it, and while there was a little more background noise than I would have liked, I have posted the full interview as an episode of the Wine and Food Experience Podcast which I will of course, highly recommend you listening to at the bottom of the page.

Chad met the other founders of Dusted Valley in his second foray into college at the University of Wisconsin – Stout. This was after a few years spent wandering around the West Coast in a youthful narrative that probably embodied some combination of Kerouac’s On The Road with a touch of Wolfe’s Electric Kool-Aid Acid Test thrown in for good measure. But it was a time when California wine culture was taking a strong hold, and Washington and Oregon were on the upswing (Fun Fact: Dusted Valley became only the 52nd winery in WA in 2003). So while that culture may have honed his interest in pursuing a food science degree, the waitlist to get into UC Davis prompted Chad to look a little closer to home and he wound up at Stout. Whether wine was involved or not when Chad met his future wife, Janet, I didn’t ask but discussions about wine were certainly had as he got to know her and eventually her brother, Corey Braunel and Corey’s future wife. A wine business though wasn’t at the forefront of their minds since Midwestern values tend to focus more on what is practical first. So upon graduation, they all got respectable jobs and started to make lives for themselves. Yet the wine bug kept nipping at Chad. Coincidentally, Janet landed a job opportunity on the west coast and Chad was able to transfer out to the area in his pharmaceutical sales position.

Part of his week Chad would spend with his day job, and the rest he would spend touring around the burgeoning wine scene of eastern Washington learning all he could about the wine industry and the desire to start something sooner rather than later kept growing. Things moved fairly quickly after that through 2003 and 2004. The Braunels soon moved out to join the Johnsons and before they knew it they had a few tons of grapes and the help of a willing winemaker to show them the ropes. While Walla Walla, WA wasn’t necessarily chosen at random by Chad and crew, they were certainly fortunate to choose a place that had a fairly collaborative winemaking culture. Winemakers can be notorious for not sharing what they do behind closed doors. Even after the tutorials in winemaking though, they soon ran into the issue of how to sell the wine they’d made.

The pursuing years have been an education in how marketing and selling wine works. Simply by making good wine or even receiving accolades for it as Dusted Valley numerously has over the years does not guarantee that anyone will buy the wine. Chad and crew have been active students of the wine marketing world. Chad served a few years on the Washington State Wine Commission where he got to rub elbows with the likes of mega-wine producer Chateau Ste. Michelle and get further insight into how the wine world works. Additionally, they have struck up contracts with entities like Whole Foods for expansion opportunities of their Boomtown and Dusted Valley labels. Of course, they also spend a whole lot of time on the road getting their wine under the noses of whomever they can which has been made slightly easier these days now that their staff is expanding.

What I find most thoughtful about the how Dusted Valley approaches what they are doing is that they are constantly benchmarking themselves against wines that they themselves love whether it be Italian, French, or even other Washington wines and they’re willing to try something new. Then they’ll take something like a Rhone style Syrah heavy blend and fold it into what they’re doing.  So in addition to having enough talent to make and sell some tasty wine, they’re also demonstrating that they have good taste as well. That combination of having good taste and enough talent to produce something that can measure up to good taste is certainly an enviable combination worth watching develop over the years to come.

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Rating: 4/5

Traditional Sweet and Sour Chicken with carrots over white rice.

Wine: Dusted Valley Ramblin’ Rosé 2010

Notes:

What a delightful wine.  I came across this vineyard earlier in the year when they came to strut their stuff at a trade show in Minneapolis.  By far, they were my favorite Washington wine producer at the show and since I’m now a member of their Stained Tooth Society (aptly named), I’ll probably have a few more future posts pairing their wines.

This rosé, while fruit forward as just about every rosé is, doesn’t dip into the sweetness realm like so many others.  Crisp and dry, just the way I like ’em.  Its lingering finish elevates it above just a “pleasant sipper” and made me want to get some food along side it.   Some Sweet and Sour Chicken fit the bill.  The touch of cinnamon really played nicely with the fruitiness in the wine and the bit of acid along with the body of the wine held up against the food easily enough.    The only thing that could have made this better would have been to add a little more pepper in the mix.

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