The Wine Knows

If you find yourself in New York, be sure to check out the wine-flavored ice cream. Sound strange? Perhaps. Sound original? Not exactly.

Last spring at the L.A. County Fair Wines of the World Competition in Southern California, I had an ice cream made with Sumac Ridge Gewurztraminer ice wine. It was made by Dr. Bob Small, who runs the judging and has his own hand-crafted ice cream operation.

Frankly, I love the idea of food products made with regional wines - or at least the juice of wine grapes. I've made my own wine grape jelly with Sangiovese out of my backyard. I recently purchased mustard made with Thurston Wolfe's wines. The more unique wine-country food items there are, the more the wine industry will integrate into our everyday lives. And that's a great thing.

Two Northwest grape growers - Abacela in Oregon's Umpqua Valley and Klipsun Vineyards on Washington's Red Mountain - make verjus, a tart grape juice used in cooking. I think there's a great niche for someone who wants to take underripe grapes that already are being dropped on the ground in July and August to make this product.

I think there also is an opportunity for unfermented wine grape juice, just as Navarro Vineyards in California's Anderson Valley makes. This is great for designated drivers who still want to enjoy a wine country touring experience, and it's also perfect for those who want to enjoy the health benefits of red wine without consuming alcohol.

Do you know of similar products that come from Northwest vineyards? Post them here or email me at editor@winepressnw.com.