The Wine Knows

We're looking to add recipes with wine-pairing suggestions to the Web site, and I'd like your take on how you'd like it done.

I enjoy Northwest seafood - and there's little I love more than clam chowder.

This is a bit of a departure for a wine writer, but here are my thoughts on four chowders I've tasted in the past two days on the northern Oregon Coast. All were delicious in their own ways, but just like wine, I have put this in order of preference.

Here in Washington's Columbia Valley, we're still five weeks away from the Pasco Farmers Market opening (typically on the weekend nearest to Cinco de Mayo), but I'm already getting in the mood for creative cooking with regional ingredients.

I've pretty much figured out what I'll be opening for Thursday's big meal.

One issue I have is that our Thanksgiving dinner will be a bit smaller than usual, just six adults. Thus, I have too many wines on my list and might drop one or two before the turkey hits the table.

For the next 30 days or so, we will all be partaking in a variety of holiday meals, beginning with Thanksgiving on Thursday and running through Christmas (and possibly New Year's Day) dinner. Between dinner invites and holiday parties, you may be expected to provide some wines.

I was on National Public Radio (at least in the Pacific Northwest) this morning for a story on pairing wines with the Thanksgiving meal.

Download the MP3 to listen.

Last night, my wife got home from the grocery store with fresh Cabernet Sauvignon grapes. It's one of those specialty food items Fred Meyer is selling this year.

According to a tag on the container, the grapes are from Ohio. I find that difficult to believe. They have to be from California. They're from Chiquita, which would seem to be based in Cincinnati (hence the Ohio connection).

Last night, I made fresh marinara from this recipe on Epicurean.com. The recipe calls for white wine, and I used Kiona Vineyards Winery's 2007 Chenin Blanc, which worked really well.

It's really, really warm this weekend in the heart of Washington's Columbia Valley. The high Saturday tipped into triple digits, and it's supposed to stay this way at least through Wednesday. I guess we're making up for a cool spring, but this is a bit ridiculous.

Last night, I put together a dish of curried chicken using some Thai red curry paste and coconut milk. I'm a sucker for spicy foods, but danged if I didn't put a bit too much red curry paste in the wok.