Yakima Magazine - 04-13-12

Spring Barrel 2012 Wine tastingwith the “Five F’s”

Naches Heights: A new AVA

SpeciAl WiNe iSSUe

April 2012A speciAl interest publicAtion of the yAkimA herAld-republicDisplay april 13, 2012 • yakimamagazine.com

DiYthose corks

YVcc’s Vineyard & Winery Technologyprogram plUS:

M a g a z i n e

Free Roaming.

STEWART SUBARU506 Fruitvale Blvd., Yakima

248-5494 www.stewartsubaru.com

15.180281.YVM/N

15.1

7981

5.YA

K.N

4 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m S p e c i a l W i n e I s s u e | A p r i l 2 0 1 2

MEDICINE EUROSCIENCES

PHYSICAL THERAPY& SPORTS MEDICINE

Brent Herr MD

Bruce Whiteside, PT

Jeff Arkills, MPT

Eddie MeirellesMD, PH.D, FRCSC

Sunshine Brady-Thomas DPMProviding a full range of medical care• Male & Female Patients• Children 15 years of age and up

834-7448 834-74453 9 1 1 C a s t l e v a l e R d . , S t e . 3 0 1

3 9 0 9 C a s t l e v a l e R d . , S t e . 1 0 0w w w. n w - m c . c o m

No Facility Fees • Timely Appointments • Individual CareNew Patients Welcome!

834-7050

457-0202

• Degenerative spine disorders• Spinal cord injuries• Strokes and Epilepsy

• Post surgical rehabilitation• Spine care• Total joint replacement rehabilitation

• Diabetic foot exams• Foot/ankle sprain, facture or other trauma• Orthotics

Mark W. Joy MD

Mary Riehl, MSPT

Michele Waitt, DPT

Peter Gilmore MD

5641 Summitview Ave.(509) 966-7010

Loo-Wit GARDENS 15.180525.YM

.N

SPRING HAS SPRUNG!

15.180576.YAK.N

S p e c i a l W i n e I s s u e | A p r i l 2 0 1 2 y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E | 5

Our selection of Washington wines is far and away the deepest and best.

If we don’t have it, we can get it.

15.179825.YAK.N

56th & Summitview966-2660

3rd Ave. & Nob Hill248-0610

72nd & Nob Hill965-4040

Wray’s has the best selection in Central Washington. We carry more wines

from more wineries in more states and countries than anyone else.

Yakima’s only on staff wine specialist. Steve is at the Chalet Place location

Tuesday through Saturday.

Everything you could want from Hogue Cellars and Columbia Crest to the finest

wine in France. We have the largest variety and selection in the Valley.

We asked our Facebook fans, “What’s your favorite wine that’s made in the Upper or lower Valley?” We received several favorites, including Gilbert Cellars Left Bank, Rosé & Allobroges • Silver

Lake Roza Riesling • Hyatt Vineyards 2008 Winter Harvest White Riesling & Zillah Gorilla • Paradisos del Sol Paradisos Red • Bonair Sunset • Maison de Padgett Lip Service • Hedges 2009 CMS Red • Washington Hills Late Harvest Sweet

As always, check out YakimaMagazine.com for more photos and our blog, “From the Notepad.” We hope you join us on Facebook, Twitter and Pinterest too. But most of all, we hope you grab a glass of your favorite vintage, curl up on the couch and enjoy this special edition. Even better, tuck it in your car for the next time you make your own memories on a trip to our gorgeous wine country.

Salut!

~Robin & Jill

Become a fan Follow us on Twitter

& Now follow us on !

I’vE lIvEd IN ThE YAkImA vAllEY for the better part of my life, so wine tasting has been a pastime for many years. Strangely enough, though, my favorite memory of a wine tasting trip didn’t include any tasting at all — I was pregnant with my son.

It was the summer of 2007 … a hot day in August. my husband and I were collecting wine for a fundraiser and were lucky enough to be driving a vintage red convertible during the errand. Sunglasses on and the radio playing jazz, we took back roads to avoid chips and dings. We meandered through orchards perfumed with summer fruit, across bridges that should be in paintings and down narrow gravel roads just shady enough to give us some respite from the valley’s summer sun. The colors blazed and a breeze floated through my hair. The day was so perfect, it was almost surreal. And even though I tasted no wine, the memory lingers. What an amazing place we live in.

Jill remembers a trip when our weather was not so cooperative. Several years ago friends from Seattle joined her on what was supposed to be a sunny trek through Yakima valley vineyards. But in a twist of fate, the group set out under rain clouds instead. Nonetheless, the intrepid tasters maintained their sunny dispositions; they simply changed into jeans, grabbed their wine glasses and set out on a day that still makes Jill smile years later.

This is a special “extra” edition of Yakima Magazine — dedicated to wine lovers in the area. We are more wine dilettantes than sommeliers, so you’ll not find our tasting notes in these pages (I have yet to turn back a bottle of wine at a restaurant). But you will find fun features, including a brief on Spring Barrel Tasting (complete with map and winery listing), a profile of a local wine tasting group, a story about YvCC’s vineyard and Winery Technology program and information on the health benefits of moderate wine drinking. We’ve also included some fun dIY projects using corks and vines, plus our “Fresh Sheet” on Treveri Cellars’ “foo foo” drinks. If you’ve always wondered how to start your own wine collection, don’t miss wine expert Paul Gregutt’s column on how to do just that, too.

Jill and Robin await a tasting flight at Treveri cellars.

Robin [email protected] [email protected]

photo by george may

Welcome to our first wine edition!

Merlot • Maison Bleue Boushey Vineyard Liberté Syrah • Naches Heights Vineyard Syrah • Treveri Cellars sparkling Syrah Brut • Sheridan L’Orage & Block One • Owen Roe Winery Ex Umbris Syrah & Sinister Hand • Portteus Port


S p e c i a l W i n e I s s u e | A p r i l 2 0 1 2 y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E | 7

YAKIMA’S ATTORNEY Voted best attorney 2004, 2005, 2007, 2008, 2009, and one of the best in 2006, 2010, 2011.

Serving injured people throughout Eastern Washington

Mariano Morales Jr. Personal Injury Lawyer1200 Chesterly Drive, Suite 180 Yakima, WA 98902

www.MarianoMoralesLaw.com509.972.0493 | 1.866.972.0493

15.178794.YVM/N

cont

empo

rary

fash

ion

for h

er •

811

W. Y

akim

a A

ve.

15.179069.YM.N

beautiful dresses, and more...

theBeautiful Dress

“Buy me Lady,” said the dress,

“and I will make you into a

Beautiful and Whole and

Complete Human Being.”

“Do not be silly,“ said the

Man, “for a dress alone

cannot do that.”

“True,” said the Lady. “I will

have the Shoes and the

Bag as well.”

15.179862.YM.N

M a g a z i n e

VOLUME 4 • Issue 3special Wine edition | April 2012

YAkimA mAgAziNe114 North Fourth Street • Yakima, WA 98901-2707

509.577.7731 • www.yakimamagazine.comPublished every other month by

Yakima Herald-Republic

© 2012 Yakima Herald-Republic. All rights reserved. The magazine accepts no responsibility for

unsolicited manuscripts or artwork; they may not be returned.

Niche products manager Robin Salts Beckett

coordinatorJill St. George

Design & illustrationsSarah J. Buttondavid Olden

chief photographerGordon king

photographySara GettysAndy SawyerGeorge may

publisherSharon J. Prill

Vice president of SalesJames E. Stickel

editor Bob Crider

for advertising opportunities, call 509-577-7743 or email

[email protected].


AA/EEO/TITLE IX INSTITUTION. FOR ACCOMMODATION: [email protected]

AA/EEO/TITLE IX INSTITUTION. FOR ACCOMMODATION: [email protected]

13.180527.YAK.N

Discover in Excellencein Community Banking

“Kris and I have been treated with the utmost courtesy and professionalism by Sally and the entire crew at CVB. When we really needed banking help they were all there for us, especially Sally.”

– Jim Russi

Discover excellence in relationship and business bankingCall or stop by any of our six convenient locations in Yakima and Kittitas counties

Customer: Jim & Kris Russi Piety Flats Winery 2560 Donald Wapato Road Wapato, WA 98951

Banker: Sally Meredith Union Gap Branch 509-576-0424 2205 S. 1st Street Yakima, WA 98903

Pictured left to right: Jim & Kris Russi with Sally Meredith.

15.178969.YKM.M

Dreaming

Relax… We’ll take care of you.

Let the Interior DesignSociety associates atFitterer’s in Ellensburg

help you make yourdreams a reality.

Call today to set up acomplimentary consultation.

of designing anew room?

Always free delivery in Washington StateOpen 7 Days a Week

4th & Main • Downtown Ellensburg509-925-9828 • 800-992-9828

fitterersfurniture.com

15.178968.YVM/N

FeATUReSTravel | Taste 16Spring Barrel Tasting 2012! We tell you where to go and what’s happening in April, from our local Naches heights to Benton City’s Red mountain.

community 33The Yakima valley is growing wine professionals through YvCC’s vineyard and Winery Technology program.

DepARTmeNTScellar 26 Wine expert Paul Gregutt gives some advice on how to start and tend your own wine cellar.

DiY 36lots of wine comes with lots of corks. Find out a few fun ways to use them. (If you didn’t collect them before, you might want to start!)

community 38 Naches’ Phil Cline is starting not only his own winery, but an entirely new American viticultural Area. All with the help of a few friends.

garden 44 Check out WSU master Gardener Nan Romney’s “vine” art. And learn how to make your own.

Health 46Read about the positive health benefits of moderate servings of wine.

S p e c i a l W i n e E d i t i o n | A p r i l 2 0 1 2

Wine enthusiasts 28Get to know the “Five F’s,” a local group of wine aficionados, who tell us a thing or two about how to taste.

RegUlARSNotes from Yakima | 6contributors | 12Fresh Sheet | 14TrendSpot | 48city Scene | 50calendar | 52interview | 54

pHoTo BY JeNNiFeR DAgDAgAN

Wine is poured at a dinner of the Five F’s. pHoTo BY JeNNiFeR DAgDAgAN

oN THecoVeR

Spring Barrel 2012 Wine tastingwith the “Five F’s”

Naches Heights: A new AVA

SpeciAl WiNe iSSUe

April 2012A speciAl interest publicAtion of the yAkimA herAld-republic

Display april 13, 2012 • yakimamagazine.com

DiYthose corks

YVcc’s Vineyard & Winery Technologyprogram plUS:

M a g a z i n e

1 0 | YA K I M A M A G A Z I N E • y a k i m a m a g a z i n e . c o m S p e c i a l W i n e I s s u e | A p r i l 2 0 1 2

S p e c i a l W i n e I s s u e | A p r i l 2 0 1 2 y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E | 1 1

TRADITIONS

Spotless condition and in a very low traffic neighborhood. 3BR, 2BA home with 3 car garage and over 1935SF on one level. Nicely upgraded master suite.

220 S. 93rd Ave.| SIERRA VISTA| $246,800

15.180482.ymn

1909 Wellington | WEST VALLEY| $235,000

A 2007 “Tour Home”, in better-than-new condition. Open concept 3BR, 2.5BA home with loft style den. 2195SF on a city lot overlooking a pasture.

20% OFFour Great

Selection ofWine

15.179824.YAK

.N

In Scarborough Fair9th Ave & Summitview509.248.1484

Saturdays 9-NoonRestrictions Apply

cHAD BRemeRmAN has been shooting pictures for the past eight years for his own company, Portraits for a lifetime. Chad is married to Julie Bremerman and has two daughters, hannah, 9, and Emma, 7.

HeATHeR cARo has played an active role in Yakima Magazine from its conception. She and her husband are raising two young children. She is a Registered Nurse and freelance writer.

cHRiSTiNe coRBeTT coNkliN, a writer and editor who owns media Northwest, was born and raised in Yakima. She enjoys travel, reading — and most anything chocolate!

JeNNiFeR DAgDAgAN is the mom of three amazing kids, as well as a photographer, artist and musician. She lives in Yakima and runs her photography business from her home.

pAUl gRegUTT writes the popular “wine advisor” column for The Seattle Times. his blog is paulgregutt.com.

cHRiSTiNA mccARTHY lives in the Yakima valley. She and her husband are parents of three children and numerous furry creatures. A former English teacher, she

spends much of the work week writing.

ANDReA mccoY having made her home in Yakima five years ago, Andrea lives with her husband and two young sons. With a degree in journalism from Western Washington

University, she does writing and public relations for non-profits around the Valley.


Fresh Seafood • Steaks • Pastas • Salads

Appetizers • Salmon • Poultry • Pork

• Wine Flights • Dessert WinesEnjoy the opportunity to experiment with something new…

509 853-10574000 W. Creekside Loop (Corner of 40th & Washington) Yakima

OPEN MON-SAT 11-11 Dining Room M-Th 11-9, , Fri. & Sat. 11-10 • Lounge M-Th till 11, Fri. & Sat. till Midnight

HAPPY HOUR Daily 4-6 & 9-Close, Fri. & Sat. 10pm - Close

15.179616.YV

M/N

AWARD WINNING! EXTENSIVE WINE LIST SELECTION!

Local Northwest Cuisine


1102 Tieton Drive •Yakima • (509) 452–2777 • [email protected]

Lee Zarn Brenda McGuire-Brown

Choose from maple, Cherry, alder, BirCh, hiCkory

or red oak.

Stop in today and see our new showroom

Store your wine in grand style with our decorative stylish built in

wine racks. A perfect compliment to any kitchen cabinet design.

15.179806.YM.N

10 N. Front Street 509.452.0611Fashion and frou frou Fashion and frou frou Fashion and frou frou

beca

use

life

’s to

o sh

ort t

o bl

end

in…

15.179184.YM

.N

Your Streamside Retreat

Chinook Pass Hwy (410)509-658-2433 for appointment

www.whistlinjacklodge.com

Relax and Rejuvenate

Mornings in the MountainsAfternoons at the Spa

15.180523.YAK.N

• Therapeutic Massage• Facials• Body Treatments• Spa Packages

Gift certificates available

SIPPING COCkTAIlS at Treveri Cellars has taught me one thing: Bubbly should be poured more often than on New Year’s Eve.

Treveri Cellars makes handcrafted sparkling wines (to be called a champagne, the libation must come from the Champagne region of France) and is relatively new to the valley’s winery scene.

Julie and Juergen Grieb of Yakima opened Treveri in 2009, then opened “The Sparkle Tasting Room” in late 2010. Julie says Juergen earned his degree in sparkling wine making in Germany, and had previously worked as a winemaker in a bulk production facility. But he wanted to do something “a little more artisan, handcrafted,” she said. The husband and wife team also wanted to carve out their own niche in the Yakima valley.

Treveri now retails sparkling wine from its Yakima tasting room and wholesales its product domestically as well as in Japan, Canada and denmark. Treveri’s wines have even caught the attention of hillary Clinton’s chef, Jason larkin, who stopped in and tasted them last summer. he then ordered bottles for a series of diplomatic receptions that Clinton hosts during the holidays.

Treveri makes eight sparkling wines, including two chardonnays, a pinot gris, a rosé, a müller-thurgau, a riesling, a gewürztraminer and a disarmingly dark syrah. like all wine, each variety has its

TeXT BY RoBiN SAlTS BeckeTTpHoToS BY geoRge mAY

own personality. I haven’t found one that I don’t enjoy.

But what’s really fun about The Sparkle Tasting Room is what Julie calls its “foo-foo” drinks. Officially, these are “sparkling wine cocktails,” but no matter what they’re called, they are gorgeous, deliciously drinkable and fun.

“Where this all started was the mimosa,” Julie said, referring to the classic champagne and orange juice cocktail. “And it just went from there.”

Treveri now offers nine different sparkling cocktails.

I recently had the chance to try Treveri’s Grape Escape, made with white grape juice and Treveri’s Müller-Thurgau. The rim of the Riedel flute is dipped in turbinado (raw) sugar, and a sliced grape tops it off for garnish. Sweet and bubbly, the mixture is light with an airy zing — almost crispy like a cold piece of fruit.

I also tasted the Cherry Cheree, made with amaretto flavoring, Treveri Rosé and a maraschino cherry. The amaretto balances the effervescence and gives this

Treveri’s sparkling wine cocktail lineup Treveri cellars

225 s. second ave., yakima71 gangl road, Wapato (tentatively scheduled to open April 27)509-248-0200 • trevericellars.comsparkling cocktails: $6/glass sparkling wines: $5/glass cheese plates: $8/each

cocktail a rich depth of flavor with a nice pop of sweetness from the cherry. I can’t wait to try the rest.

Julie and Juergen are opening a second tasting room soon. located in the facility that Sagelands once occupied just outside Yakima, the couple is shooting for a grand opening by this year’s Spring Barrel Tasting weekend (April 27-29).

So if you miss them downtown, you can catch them on your way to wine country.

TReVeRi cellARS


• •• •• •• • •

gra

pe e

scap

e

Cho

cola

te

Dro

p

Frai

se g

lace

e

Stut

tgar

t

Mim

osa

Ber

ry B

liss

Tre

vijit

o

Che

rry

Che

ree

Spar

klin

g Le

mon

Dro

p


15.180484.YAK.N

15.179863.YM.N

15.180637.YV

M/N

Spring Barrel 2012 BY cHRiSTiNA mccARTHY

pHoToS FRom YAkimA HeRAlD-RepUBlic File

Spring Barrel Tasting at Bonair Winery. pHoTo BY cAl BleTHeN


T ThIS APRIl WINE AFICIONAdOS and those who simply love a good glass of it will come from around the region to sample still unfinished vintages — straight from the barrel. Wine tasters can purchase brand-new releases while having the chance to visit with winemakers and cellar staff. many wineries will offer special discounts and events — right there while you sip.

Barrel tastings occur around the country, and those happening in the Yakima valley are especially popular. Because of our excellent growing condi-tions, the Yakima valley is known throughout the Pacific Northwest for leading trends in new wine va-rietals. This allows the valley to offer a diverse range of vintages despite a relatively small region.

local spring barrel tasting events are spread over two weekends, April 20 – 22 and April 27 – 29. So grab your glass (yes, you really are supposed to bring your own), and get ready to be immersed in the beauty, wonder and tastes of Yakima’s wine country.




NAcHeS HeigHTS AReAnaches Heights Vineyard• Opening its new 1,300-square-foot,

eco-friendly tasting room (see page 38 for story).

2410 Naches Heights Road, Yakima855-NHV-WINE • nhvines.com

The Tasting Room Yakima at Wilridge Vineyard250 Ehler Road, Yakima 509-966-0686 • tastingroomyakima.com

Kana Winery• Serving tapas on its patio near the mil-

lenium Plaza, if weather permits. Acoustic guitar on Friday and Saturday night.

10 S. Second St., Yakima509-453-6611 • kanawinery.com

Treveri Cellars• Offering two types of handmade truffles.

(See “Fresh Sheet” on page 14.)225 S. Second Ave., Yakima509-248-0200 • trevericellars.com

Fontaine estates Winery151 Rowe Hill Drive, Naches509-972-8123 • fontaineestateswinery.com

SelAHLookout Point Winery• Offering tastings at the Yakima Visitor

Information Center.221 Lookout Point Drive, Selah509-698-5040 • lookoutpointwinery.com

DoWNToWN YAkimAantoLin Cellars• Unveiling a new tasting room. 10 North 6th Ave., Suite 108, Yakima509-833-5765 • antolincellars.com

gilbert Cellars• Visitors can tour “The Cave” property and

its downtown tasting room. Live music from Gentlemen Wild on Friday night.

5 N. Front St., Yakima 509-249-9049 • gilbertcellars.com

Jackson Farm Tasting Room1 W. Yakima Ave., Suite 22 (Track 29), Yakima509-453-5987

Where to go and what's happening April 27 – 29:

WiNe YAkimA VAlleY pRemieR pASSeS — Those who purchase a Premier Pass through Wine Yakima valley will get discounts on wine purchases, access to reserved tast-ings and waived tasting fees at some wineries. Premier passes are available at participating wineries for $45, or for $40 through wineyakimavalley.org.


WApATo AReA• Masset Winery• Lunch is available, plus samples

of specialty pretzels.620 E. Parker Heights Road, Wapato509-877-6675 • massetwinery.com

• Piety Flats Winery2560 Donald Wapato Road, Wapato509-877-3115 • pietyflatswinery.com

Treveri Cellars71 Gangl Road, Wapato509-248-0200 • trevericellars.com

Windy Point Vineyards420 Windy Point Drive, Wapato509-877-6824windypointvineyards.com


zillAH AReA• agate Field Vineyard • Specialty appetizers and homemade dark

chocolate brownies.2911 Roza Drive, Zillah509-930-0806 • agatefield.com

• Bonair Winery500 S. Bonair Road, Zillah 509-829-6027 • bonairwine.com

• Claar Cellars• Folks can guess the varietal when they sip

from the “mystery Barrel.” 1001 Vintage Valley Parkway, Zillah509-829-6810 • claarcellars.com

Cultura Wine• Will have Guerra’s gourmet hot dogs on site

(Sat., April 21 only).3601 Highland Drive, Zillah509-829-0204 • culturawine.com

Dineen Family Vineyards2980 Gilbert Road, Zillah509-829-6897 • dineenvineyards.com

• Horizons edge Winery4530 E. Zillah Drive, Zillah509-829-6401 • horizonsedgewinery.com

• Hyatt Vineyards Winery2020 Gilbert Road, Zillah509-829-6333 • hyattvineyards.net

• Knight Hill Winery5330 Lombard Loop Road, Zillah509-865-5654 • knighthillwinery.com

• Maison de Padgett Winery2231 Roza Drive, Zillah509-829-6412 • maisondepadgettwinery.com

• Paradisos del Sol Winery• Eight-course “micro-mini” meal available.3230 Highland Drive, Zillah509-829-9000 • paradisosdelsol.com

• Portteus Vineyard5201 Highland Drive, Zillah509-829-6970 • portteus.com

• Severino Cellars• Hot smoked cheese and salmon.1717 First Ave., Zillah509-829-3800 • severinocellars.com

• Silver Lake Winery at Roza Hills1500 Vintage Road, Zillah509-829-6235 • silverlakewinery.com

• Tanjuli Winery209 N. Bonair Road, Zillah509-654-9753 • tanjuli.com

• Two Mountain Winery• Tacos to pair with tastings, along with live

music. (Both weekends)2151 Cheyne Road, Zillah509-829-3900 • twomountainwinery.com

Wineglass Cellars• Collection of hand-made bowls, platters

and toys by Wood artisan marx menzel.260 N. Bonair Road, Zillah509-829-3011 • wineglasscellars.com

gRANgeR• eaton Hill Winery530 Gurley Road, Granger509-854-2220

oUTlook• Tefft Cellars Winery• Meet author Steve Roberts on Saturday.1320 Independence Road, Outlook509-837-7651 • tefftcellars.com

TWo eVeNTS meAN YoU cAN geT iN eARlY Rattlesnake hills Wine Trail offers an early barrel tasting April 20 – 22. Featuring 18 wineries located from Union Gap to Outlook, the Rattlesnake hills Wine Trail offers a less-crowded barrel tasting event. Rattlesnake hills wineries will also participate in the following weekend’s festivities. Check out its website for information on its Passport program. rattlesnakehills.org

Wineries marked with a • are on the Rattlesnake Hills Wine Trail.


SUNNYSiDe/gRANDVieW AReA• Steppe Cellars1991 Chaffee Road, Sunnyside509-837-8281 • steppecellars.com

Tucker Cellars70n Ray Road, Sunnyside509-837-8701 • tuckercellars.net

Yakima Valley Vinterns YVCC Teaching Winery• Student winemakers will provide facility

tours at Yakima valley vintners, with educational stations, food and wine pairings and a Carmenere barrel tasting. (See story on page 33.)

110 Grandridge Road, Grandview509-882-7069 • yakimavalleyvintners.com

pRoSSeR AReAalexandria nicole Cellars2880 Lee Road, Suite D, Prosser509-786-3497 • alexandrianicolecellars.com

Barrel Springs46601 N. Gap Road, Prosser509-786-3166 • barrelspringswinery.com

C&C Vintage Cellars707 Sixth St., Suite B, Prosser509-786-1700 • ccvintagecellars.com

Chinook Wines220 Wittkopf Loop, Prosser509-786-2725 • chinookwines.com

Cowan Vineyards2880 Lee Road, Suite E, Prosser509-788-0200 • cowanvineyards.com

Desert Wind Winery2258 Wine Country Road, Prosser 509-786-7277 • desertwindwinery.com

Heaven’s Cave Cellars2880 Lee Road, Suite A, Prosser 509-788-0008 • heavenscave.com


453-0701 • www.inlandpipeyakima.com248-2561 • 1-800-669-2561 • 102 S. Front Street, Yakima

See the area’s largest selection of operational bath, kitchen and plumbing accessories at the only

registered Kohler showroom in the Yakima area.

Call for an appointment

and consultation.

15.179810.YV

M/N

15.179571.YAK.N

Chalet PlaCe • 5627 Summitview avenue • ( 509) 965–7835

Beautiful, useful goods

and intriguing vintage finds

Take time for tea and all the comforts of home...

English Country MarkEtwww.englishcountrymarket.com

15.180277 YM 6N

Hinzerling Winery1520 Sheridan Ave., Prosser509-786-2163 • hinzerling.com

Hogue Cellars2800 Lee Road, Prosser509-786-6108 • hoguecellars.com

Kestrel Vintners2890 Lee Road, Prosser509-786-2675 • kestrelwines.com

Mercer estates3100 Lee Road, Prosser509-786-2097 • mercerwine.com

Pontin Del Roza35502 N. Hinzerling Road, Prosser509-786-4449 • pointindelroza.com

Snoqualmie Vineyards• Ben Macy live on Saturday.660 Frontier Road, Prosser509-786-5558 • snoqualmie.com

VineHeart Winery44209 N. McDonald Road, Prosser509-973-2993 • vineheart.com

Vintner’s Village100 Merlot Drive, Prosser509-786-7401 • prosservintnersvillage.com

airfield estates509-786-7401 • airfieldwines.com

gamache Vintners 509-786-7800 • gamachevintners.com

Millbrandt Vineyards509-788-0030 • milbrandtvineyards.com

Thurston Wolfe509-786-3313 • thurstonwolfe.com

Willow Crest• Serving up barbecue on its patio.509-786-7999 • willowcrestwinery.com

Wine O’Clock509-786-2197 • wineoclockwinebar.com

Winemaker’s Loft357 Port Ave., Prosser apex Cellars 509-786-1800 • preceptwinebrands.com

Coyote Canyon Winery 509-786-7686 • coyotecanyonwinery.com

Maison Bleue [email protected] • mbwinery.com

Martinez & Martinez 509-786-2424 • m2-wine.com

Yakima River Winery143302 West North River Road, Prosser509-786-2805 • yakimariverwinery.com

• First, gather some like-minded pals and determine a headcount.

• Secure transportation. There are limousine companies that offer special rates for wine tours, as well as small buses. If you can’t secure a limousine or bus, make sure you secure a designated driver.

• Map your route. Use the map on pages 18 & 19 (courtesy of the Yakima Valley Visitors and Con-vention Bureau), or go to the bureau’s website at visityakima.com, where you can customize your tast-ing route. Keep in mind that there are two different wine associations in the area, and both have special programs you might want to utilize. Rattlesnake Hills offers its Passport program, and Wine Yakima Valley offers its Premier Pass. Check out both: go to rattlesnakehills.org and wineyakimavalley.org.

• Make sure each taster has his or her own glass. This is especially important during event weekends like Spring Barrel Tasting. Some wineries will be offering logo glasses for sale, however.

• Pack a small picnic basket to take with you. Although many wineries will have food avail-able, it’s always a good idea to have snacks for the road. Piety Flats Winery in Wapato has a small grocery that offers some prepackaged food, and Yakima’s deep Sea deli is a great resource for food and snacks that are easy to throw in the car. don’t forget the water.

• Bring cash. Although there is no cost associated with the Spring Barrel Tasting event itself, some wineries charge for tastings (the charge is often waived if wine is purchased). Better to be prepared.

• Go! (And send us pictures of what’s being poured ... email them to [email protected].)

Want to go wine tasting, but don’t know where to start? here are some tips on how to tour:

Wine Tasting 101


BeNToN ciTY AReABuckmaster Cellars35802 Sunset Road, Benton City509-628-8474

Chandler Reach Vineyards9506 W. Chandler Road, Benton City509-588-8800 • chandlerreach.com

Cooper Wine Company35306 Sunset Road, Benton City509-588-2667 • cooperwinecompany.com

Fidelitas51810 N. Sunset Road, Benton City 509-588-3469 • fidelitaswines.com

Hedges Family estate53511 N. Sunset Road, Benton City509-588-3155 • hedgesfamilyestate.com

Hightower Cellars19418 E. 583 PR NE, Benton City509-588-2867 • hightowercellars.com

Kiona Vineyards Winery• Offering handmade chocolate, plus view

kiona’s art gallery and meet local artists John Clement and Ted Neth.

44612 N. Sunset Road, Benton City509-588-6716 • kionawine.com

Oakwood Cellars Winery• This is the last Spring Barrel Tasting for

Oakwood Cellars, who will have gourmet fare and cigars available.

40504 N. Demoss Road, Benton City 509-588-5332 • oakwoodcellars.com

Sleeping Dog Wines45804 N. Whitmore PR NW, Benton City509-460-2886 • sleepingdogwines.com

Tapteil Vineyard & Winery• Visitors will be able to taste imported olive

oil and balsamic vinegar.20206 E. 583 PR NE, Benton City509-588-4460 • tapteil.com

Terra Blanca Winery & estate Vineyard• Open late on Friday night, serving up food

by Twigs Bistro along with live music.34715 N. Demoss Road, Benton City509-588-6082 • terrablanca.com


www.yakimadermatology.com

Call today to find out about our specials while supplies last.

• Radiesse• Juvederm• Restylane• Latisse

D. Michael Pehlke, M.D. P.S.Patricia A. Nichols, P.A. - CPassion for Excellence

YAKIMA DERMATOLOGY & SKIN SURGERY CENTER

Board Certified DermatologistDiagnosis & Treatment of Skin Cancer

509-575-68881111 W. Spruce St., Suite 24

Yakima, WA 98902

NO FACILITY

FEE

15.179807.YM.N

JANNA - PROOF SALES - YAK. MAG. - CMYK – SML 0319 SJB PDF.LJC.032115.178970.YKM.0413.1-6H.SJB

15.178970.YKM.N

• Visas • Permanent Residence • Citizenship • Appeals• Deportation Defense

Celebrating a decade of service to immigrants in the Yakima Valley.

Rottman Law Office303 East D Street, Suite 3 • Yakima, WA 98901

Tel: 509-457-3313 • www.rottmanlaw.com

“Because your world is here.”™

15.180280.YM

.N

Søren Rottman, Bilingual Attorney

TeNDiNg A WiNe cellAR

BY pAUl gRegUTT, THe SeATTle TimeS


SShORTlY BEFORE the holidays I re-ceived this brief email from a reader. “I’m starting a cellar. Can you recommend a few Washington producers of age-worthy syrah and cabernet under $30?”

This is the sort of query that could fuel an entire evening’s conversation. But in the hopes that a brief column might help others in a similar situation, let’s take a stab at it.

“I’m starting a cellar” leads immedi-ately to more questions than answers. Ok, what sort of cellar? how many bottles would be full capacity? Is it to be entirely devoted to age-worthy wines, or will it be a working cellar, for everyday use, too? What are the owner’s prefer-ences in terms of flavor and style? Ask yourself these questions when you do your own planning.

A wine cellar is very much like a garden. It may be large or small, simple or com-plex, but in every case it needs tending. Once embarked on the journey, you will find that you experience a subtle but profound mind shift regarding the selec-tion and purchase of wine. Rather than grabbing some cheap plonk that happens to be case-stacked next to the Doritos, you will take a pleasant moment or two to contemplate a variety of choices.

Once you have begun acquiring a cel-lar, you must keep your hands off it long enough for it to take root. If you are truly starting from scratch, set a reasonable ramp-up curve for expansion. It could be as little as a bottle a week, as much as a case a month. When I began collecting many years ago, I considered my con-sumption patterns, my budget and my interests. I decided to work toward a cel-

lar of about 100 cases. I figured it would take me about five years to get to a steady state, where I drank one bottle for every new purchase. Until that time, I knew I would have to buy more than I consumed.

I bought the best wines I could afford to lay down, and the cheapest I could stomach for immediate drinking. This ensured that my cellar would grow not only in size but also in quality. And I bought multiple quantities: at first two bottles, then three, then four, and finally six. I found that half cases are just right for wines that I expect to age for up to 10 years. I would drink the first bottle soon after purchase, to taste the young, fresh fruit. After that, I pulled out a bottle every couple of years to see how it was aging, and by the time I reached the last bottle, the wine had matured nicely but was unlikely to be over the hill.

It is a mistake to try to fill a cellar all at once, as you will be selecting from a limited number of vintages.

As for age-worthy Washington syrahs and cabernets, I list many of them in my columns, week after week. A well-stocked cellar is your tool to find the producers you like best. Track them over time and see how they age. Your own tastes will decide who does the best job for you. In general, I drink syrahs within five to eight years of release; cabs within five to 10.

It is always better to enjoy the wines throughout their evolution rather than waiting for some mysterious moment when they are “ready” to drink. Any winemaker will assure you, they are ready as soon as you pull the cork. And there will be more made next year, should you run out.

pAUl gRegUTT writes the popular “wine advisor” column for The Seattle Times. his blog is paulgregutt.com.

“once you have begun acquiring a cellar, you must keep your hands off it long enough for it to take root.”


BY ANDREA MCCOY • PHOTOS BY JENNIFER DAGDAGAN


leFT: Steve muehleck pours one of the evening’s selected wines. Top: The evening’s wine lineup.

ABoVe: Steve muehleck and palmer Wright “clink” glasses.

ThE FIvE F’S, A GROUP of dedicated local wine enthusiasts, have made a hobby of tasting, collecting and traveling all in the name of learning about wine. Their own name represents their shared goal: 45-minute Finer Fermentation Fraternity.

For 20 years, the same eight men have gathered monthly in various homes around the valley, tasting wines and pair-ing them with a particular homemade food. Among the clinking of glasses and shuffling of pots and pans, they take a break from their busy lives as orchardists, stockbrokers, teachers, physicians and business owners to learn everything there is to know about wine.

“Everyone who joined the club had a pretty good understanding of wine and had started collecting it, but there was a common thread of wanting to learn more,” said Five F’s member dick Camp. “And, as a benefit, we all really enjoy each other.”

The men met in the ‘80s through the Yakima Enological Society, a local group dedicated to fostering interest in and appreciation of viticulture and enol-ogy. After years of participating with the enological society and even serving

in leadership roles, several members branched off to form their own group.

“I remember the first [Five F’s] meeting I attended was at Grant’s Pub,” Camp said. “And I walked away thinking what fun I’d had. I knew I had to be part of the group.”

The Five F’s keep meticulous notes on each of the wines they taste, comparing and contrasting likes and dislikes, catalog-ing the wine they share during meetings and expanding their palate by training themselves to taste nuance.

“This group started out as an academic endeavor,” Camp said. “We wanted to learn how to recognize something when we tasted it, whether it was the body, acid, tannins, the oak or an underlying flavor in the fruit. We learned to train ourselves to evaluate what we drink.”

Each meeting is hosted at a member’s home. The host provides the wine, with six different wines tasted at each meet-ing. Each member thoughtfully brings six glasses with him to relieve the host from additional clean up. A special dish, prepared by the host, is paired frequently with the wine.

“The host constructs the evening. he can choose to do a vertical or horizon-


tal tasting, a blind tasting or a certain varietal,” Tom Gates, a retired stockbroker and unofficial Five F secretary, said.

“Each member seems to have a favorite grape or type of tasting, but the beauty of it is, it’s different every time.”

A vertical tasting is conducted by tast-ing several vintages of one wine varietal from the same producer. For example, the group might set up a tasting to feature a particular cabernet sauvignon from 2003, 2004 and 2005. Tasting the same varietal of wines from the same maker and the same vineyard and leaving the produc-tion year as the “single” variable allows the party to see how dramatic or subtle a wine changes from year to year. The horizontal tasting focuses on a wine varietal from a single year, but from multiple producers.

ON A CRISP nearly spring day in late February, the Five F’s gathered at member Chris Curry’s home. Curry selected two categories of French wine — and to go with them, beef bourguignon, a hearty beef stew.

“A lot of times, French wine has layers of flavor to it and stands up well to a beef-based stew which complements and highlights those flavors,” Curry said. “I very much enjoy cooking, and when you pair a wine well with the food you eat, it will just blow you away.”

Several in the group are also accom-plished chefs.

Will masset owns Birchfield manor, and Camp and Gates have each participated in the Culinary Institute of America “Boot Camp,” a week-long intensive cooking course in New York City.

Wine recommendationsWhile not easy to choose just a few favorite labels, the Five F’s agreed that Washington offers some spectacular selections in wine. here are a few of their favorites:

• L’Ecole No. 41• Leonetti Cellars• Kana Winery• Masset Winery• Pepper Bridge Winery• Woodward Canyon

Winery• Wineglass Cellars

And for every day sipping, Curry recommends Chateau St. michelle, a Washington label that can be found in almost any grocery store.

Top & Top oppoSiTe: The evening’s wine choices were all French. ABoVe: Beef bourgui-gnon and appetizers await the Five F’s. oppoSiTe: Host chris curry takes a sip.


most will agree pairing wine and food is more an art than science. Ultimately it comes down to what a person prefers, but they say specific flavors in the food will bring out just the right flavor in a wine and vice versa.

“You run across one of those stunning moments where the food and wine com-bine so perfectly in your mouth,” Camp said. “One of my all-time favorites include sauterne (a French sweet wine) with a spoon of crème brulee. Although, sauterne and foie gras might be even more incredible.”

While tastes and preferences vary from person to person, the group agrees that a

lot of exposure to different kinds of wine is the best way to learn.

“I follow the Bob Thompson rule, which is start by swirling the wine and then smell it. If it smells good, taste it. If it tastes good, drink it,” Camp said.

For the wine novice just starting out, the Five F’s are happy to share their se-crets of how to get started.

“The key is to taste critically and think about it. You can’t just drink it,” Curry said. “Whatever the price point, whatev-er the wine you choose, it’s a process of training yourself to evaluate what you are drinking.”

Curry added that it also helps to get the advice of those more experienced, so you can ask questions.

“When I was first getting started, I was told to pick a white grape and a red grape and learn as much as I could about it. I started with cabernet, which bloomed into all bordeaux styles and chardonnay,” Camp said. “The magazine Wine Spectator and the book, The Wine Bible, by karen macNeil, are excellent resources for every level of wine enthusiast.”

For 20 years, these men have shared their passion for wine, but an added ben-efit has been the lifelong friendships made during so many evenings spent swirling, smelling and sipping.


“I remember a wonderful evening several years ago when the group along with our wives, got together for dinner. dick was preparing an incredible Italian feast and before the first course was over we finished off all the wine,” Gates said. “I mean it vaporized, but that’s what hap-pens when you have great company and great wine.”

getting started If you are new to wine tasting and want to get started learning about grape varietals and what the Yakima valley has to offer, the Five F’s have a few recommendations:

• Join the Yakima Enological Society. This is a great way to meet other wine enthusiasts, develop a palate for the com-plexities of wine and taste a large variety of different kinds of wines. yakimawine.org

• Don’t be afraid to ask questions, especially of someone who knows more than you do. When you taste wine with someone who is more experienced, he or she can help you recognize different elements.

• If you find a wine you particularly enjoy, get to know the winemaker.

• Go on a tour. vintner’s village in Prosser is a handy place to start, since there are 10 separate wineries all located at one site within walking distance of each other.

• Don’t be afraid to experiment with food. The key is to be critical and ask lots of questions. For a weekend chef, there’s no better way to learn than tasting and sipping together.

Above: dick camp laughs with his friends the Five F’s. right: the five f’s enjoy pairing

particular wines with particular foods.



BY CHRISTINE CORBETT CONkLIN • PHOTOS BY CHAD BREMERMAN

YVCC Vineyard & Winery Technology Program: Offering Students a Perfect Blend

LlIkE AN ARTIST STANdING before a canvas, selecting the perfect hues and creating subtle nuances of light and shadow, a winemaker experiences the joy of creativity. With sun-ripened grapes as a medium, the vintner fine-tunes color, clarity or richness, bouquet and complex-ity of flavors, so that each variety of wine carries the stamp of its creator.

It was this opportunity for innovation that lured melissa Rowan to enroll in the Yakima valley Community College vineyard & Winery Technology pro-gram in 2009.

“This appeals to my artistic nature. I really like how creative you can be with

wine,” observed the 31-year-old Sunnyside resident, who received her Associate of Applied Science degree in winery technol-ogy in march. “There’s a million different ways you can go about it. I like to make things, and here I can do that and make it a profession,” she said.

Since the vineyard & Winery Technolo-gy program began in 2007, it has captured the imagination of students from 19 to 70 years of age, said Trent Ball, YvCC agri-culture program chair and viticulture and enology instructor. Currently, about 30 full- and part-time students are enrolled, taking one year of classes at the Yakima or Grandview campuses and spending

melissa Rowan recently graduated from YVcc’s Vineyard and Winery Technology program.


interested in visiting the Yakima Valley Vintners Teaching Winery?110 Grandridge Road, Grandview (at the crossroads of Wine Country and Grandridge roads) 509-882-7069

Tasting room is open from 3:30 to 5:30 p.m. Fridays, and 11:30 a.m. to 5:30 p.m. Saturdays. Wine is available for purchase at the tasting room and at the Yakima valley visitor Information Center at 101 N. Fair Ave. in Yakima.

Upcoming special events:• Spring Barrel Tasting, April 27 - 29, 11 a.m. to 6 p.m. each day• Grape to Glass Gala, a scholarship

fundraiser, May 19

Visit yakimavalleyvintners.com for more details.

clockWiSe FRom RigHT: A stu-dent works in the lab • Carboys

of wine — each a project — sit and wait. • Signage for the YVCC

Vineyard & Winery Technology program greets visitors.


the second year of the program “on the job” with hands-on learning in YVCC’s Yakima valley vintners Teaching Winery in Grandview.

Students have gone on to start their own wineries (Wind Rose Cellars in Sequim and Dumb Blonde Winery in Prosser) or work at both large and small vineyards and wineries in Washington and Oregon.

“Our industry is passionate about what we do. It’s a lifestyle,” said Ball. “Our stu-dents may be people who are on a second career. They discover that the wine is what they’ve been looking for — that itch that they just couldn’t satisfy. They’ve found their niche.”

Most students are between their mid-20s and 40, he said, with “a neat trend of more and more women becoming in-volved.” Classes are held in the evenings to accommodate students who have day jobs. due to a small class size, there is a lot of one-to-one time for instruction.

In the first year of the program, students learn background theory and history of wine making. In the second year, they may take part in everything from picking grapes to crushing, pressing,

fermenting, testing, adjusting, filtering and bottling.

“What’s fun is that you have to have that creative side — and also a scientific, analytical side in the winemaking pro-cess,” Ball said.

All of the grapes used in YvCC’s wine production come from Eastern Wash-ington, including the Yakima valley. The Grandview campus also includes four “mini-rows” of vines on which the stu-dents can practice pruning, for example. The 9,000-square foot “teaching winery” building is fully equipped with a labora-tory, crush pad, cellar area and even two “incubator” spaces for students’ startup businesses, and the tasting room.

“When you figure out the part of the process you want to be in, they help to direct you,” Rowan said, referring to Ball and the program’s five adjunct instruc-tors. “Some students want to become vineyard or crew supervisors, others wine makers, cellar masters, entrepreneurs, marketing and sales managers or event planners.” Rowan, who came to this career after spending years in patient care for rehabilitation and hospice programs, currently works in the tasting room a couple of days each week and hopes to become a tasting room manager.

Every year, the students make between four and seven varieties of wine, Rowan explained. Each has an education-ori-ented name such as Semester Abroad or Campus Blend.

“It’s been really wonderful when people come to the tasting room. I can say, ‘I was part of the team that made that 2009 red,’” Rowan said. “It’s a proud moment when they buy one of my wines.”

There are a few other academic programs for vintners in Washington state: Walla Walla Community College and South Seattle Community College for two-year associate degrees, and in Pullman and Ellensburg for bachelor’s degrees. Although Ball thinks other schools have quality programs, he said YVCC’s offers substantial hands-on training, plus evening class times, which makes it easier for working students.

And Rowan likes being right where she is.

“We’re in the heart of Washington wine country, with exceptional fruit. We have a great, hands-on program. Our instructors are very dedicated and professional. It’s an excellent opportunity for students to be able to launch a career.”

clockWiSe FRom ABoVe: Red wine is kept in barrels and white in stainless steel containers • Detail of merlot barrel mixed to the vintage’s specifications. • YVCC’s wines have won numerous awards.

place card charm Add some style to your dinner table with this su-per simple place card holder. With a sharp knife, cut a slice into the top of the cork (champagne corks are easi-est), so it will stand up. Slide in a piece of card stock, write a name and voila!

Put a cork in it!lOvE WINE, BUT not sure what to do with all those pesky corks? If you like to dIY, grab your glue gun and start reading.

initial envy Initials are every-where — on fireplace mantels, as bookends, even etched on wine glasses. Why not make your own?

Directions: First, choose a letter. Then lay the corks out on a flat surface to form chosen letter. Using a hot glue gun, place a generous amount of glue on each cork. Glue together in shape.


it’s a bunch of corks. it’s a ball. it’s a cork ball. Yes, you could make a trivet with corks, or a picture frame or a bulletin board. But not many people make modern art with their leftover corks.

Directions: Buy a foam or wooden sphere at a craft store. The wooden sphere will be heavier, but the surface will be less appar-ent when finished. The size of the sphere is dependent on the number of corks you have. With a glue gun, glue each cork to the sphere, as closely as possible. Keep in mind whether you want the “wine” side or the clean side to be on the outside (or both). Put on shelf and admire.

magentized And the easiest cork project of all: the cork magnet. Simply hot glue a small magnet (available at craft stores) onto the back of cork. Pop on the fridge to remind you that you need more wine.

…Have just too many corks to use?

• When planting large pots, fill the bottom with corks to help drainage and lighten the pot.

• Shred natural corks and add to compost.

• Place corks in one layer on the end of a wine bar-rel. Add a glass top and make a decorative table.


In the Yakima Community RBC Wealth Management has provided sound advice, exceptional service and an unbiased, independent perspective to help clients achieve their financial goals over the past 18 years.

A few of the professional services we offer are...

401(K) Rollovers: If you have recently left an employer we can walk you through the steps of rolling over your employer's sponsored plan into an IRA with us.

Retirement Planning: If you have recently retired or are thinking about retiring we can help assess your income needs, then develop and implement a strategy to help meet those goals.

Tel: 509-454-0910Fax: 509-454-0933Toll Free: 800-323-8870925 Triple Crown Way Yakima, WA 98908

RBC Wealth Management, a division of RBC Capital MarketsLLC, Member NYSE/FINRA/SIPC

Chuck BohoskeyFinancial Advisor

Les WilkinsonFinancial Advisor

Bret BohoskeyFinancial Advisor

Dick McDonaldFinancial Advisor

Dave DionSr. Financial Associate

Brent HudsonFinancial Advisor

15.178555.YVM/N

There's Wealth In Our Approach

– Goldsmith...– Diamond Setter...

– Custom Design...– Platinum Expertise...

One Word Says it All! Experience! 63 years serving the Yakima Valley.

Don trained under Russian and Italian Artisans and has defined it to a rare talent.

Quality - Style - Service3910 Summitview, Ste 110

Yakima • 509-966-3052

15.179197.YAK

.N

Don [email protected]

“Ellensburg Blue”

Let Don Create A One of a Kind “EllEnsburg bluE”

Piece You Will Treasure Forever

15.179608.YVM/N


Winemaker phil cline shows off a bottle of Naches Heights Vineyard Syrah.


15.180278.YM

N

37.8740.YKM/M

A Perfect Bottlefor Any Occasion

Local, Regional

andItalian Wine

Tues - Fri 11 a.m. – 8 p.m. Sat. 5 p.m. – 8 p.m.

3105 Summitview • Yakima (509) 895-7048

15.180282.YVM/N

A TAsTe of Terroir

BY JILL ST. GEORGE • PHOTOS BY CHAD BREMERMAN

AABOUT A mIllION YEARS AGO, a volcanic eruption in the Goat Rocks sent lava flowing east to what would eventually be Naches heights.

The andesite lava cooled and hardened, forming an el-evated plateau that was much different than the basalt of the surrounding region.

About a million years later, farmers discovered that the relatively high elevation in Naches heights helps reduce win-ter damage to crops. Cold air flows off the plateau and settles in the valley below, leaving Naches heights with a warmer environment.

These two characteristics, geology and climate, make a superior location for a vineyard. Not only do the grapes benefit from the rich soil and elevation, water that needs no treatment — due to an advanced filtration process — flows directly to the area.

Ten years ago, local vintner and Naches heights resident Phil Cline, 56, decided he’d start his vineyard right there, in the middle of his family’s apple orchard and all that andesite.

Although many doubted that it could be done — the effort had been attempted in the ‘70s and failed — Cline proved them wrong with his labor and love of the land. his passion for wine culminated when he started his own winery — Naches heights vineyard.


“It’s a lot of fun. It’s a great lifestyle,” said Cline. “But nothing comes easy.”

Cline took viticultural short courses at Walla Walla Community College as well as through Washington State University. he also began working with a biodynamic consultant from France, Philippe Armeni-er, who still visits Cline and his vineyard about four times a year.

A relationship with Seattle’s Paul Bever-idge certainly helped, too.

At a wine event in 2004, Cline met Beveridge, 50, an attorney by trade who also runs Seattle’s Wilridge Winery. Beveridge, who sourced grapes from some of the best vineyards in the state, was searching for land with the dream of owning his own vineyard. he wanted

to be able to control the entire wine-making process from start to finish.

Given its close proximity to Seattle and its excellent grape-growing conditions, Beveridge purchased 80 acres in Naches heights. he currently grows grapes on 10 of the acres, with pears and apples planted on another five. most of the remaining acreage is rocky land, but 20 developable acres await plans.

Two men with a shared passion and a devotion to the area, Cline and Bever-idge soon decided that Naches heights deserved recognition as an American viti-cultural Area (AVA). An AVA is a federally-recognized growing region, similar to its French counterpart, AOC (Appellation d’origine controlee).

The biodynamic vineyards at Naches Heights, with the

new tasting room in the background. The tasting room

should be open for Spring Barrel Tasting April 27 – 29.


Stein’s Hardware7200 W. Nob Hill Blvd.

965-2622M-F 7-7 • SAT 8-6 • SUN 9-4

15.179812.YAK.N

15.179813.YVM/N

“my goal is to make Naches heights known as a good wine region,” Cline said.

But gaining AVA designation requires a considerable amount of work and time, and Cline and Beveridge had too much of the first, and not enough of the second.

Fate smiled in 2008, however, and the men received help from unexpected partners: local enology students from YvCC. The students, including kathleen kinkead and Carol Weidedburg, had received the dubious classroom assign-ment of drafting an AvA petition and had heard “through the grapevine” that Cline and Beveridge had a similar assignment of their own.

The partnership was mutually benefi-cial — the students did the investigation,


TeRRoiR ... TeR-WHAT?If you’ve ever heard wine aficionados bandy about the term “terroir” (pro-nounced tare-WAHR) and thought to yourself, “What the heck is that?” don’t worry. You’re not alone.

Terroir is a French word, derived from latin, meaning “soil.” And though the dic-tionary defines the term one way, terroir has a certain “je ne sais quoi” that is not easily definable.

Terroir describes the unique character-istics that contribute to the quality of a crop. Natural elements, such as climate, topography and the soil type of a par-ticular agricultural site influence what’s grown. The idea of terroir can also include man-made influences, such as irrigation, pruning, time of harvest and the variety of grape chosen to plant.

Terroir also refers to a region that pro-duces its own unique wines, incapable of being reproduced, even if the exact same winemaking techniques are duplicated. The French will often refer to a wine’s ter-roir when describing flavors indicative of a grape’s region.

The French sometimes use terroir when talking about an appellation system or AOC (Appellation d’origine controlee), the French equivalent of our own American viticultural Area (AvA).

locAl AVAS The Yakima valley AvA was the first established American viticultural Area in Washington state, having gained this status in 1983. It includes 12,000 acres of vineyards and 60 wineries. The Yakima valley AvA encompasses sub-appellations, too, including Rattlesnake hills.

Rattlesnake hills, which is centered around Zillah, was granted AvA status in 2006. It is the ninth federally recognized AvA in the state and includes 17 winer-ies and 1,500 acres of vineyards. AvAs are named after nearby geography, thus this AvA got its name from the Rattlesnake hills landmass.

local AvAs produce grapes that make not only local wines, but wines from other regions. Several vintners sell their grapes to other winemakers throughout the state.

including a full quarter of historical and geographical research, and Beveridge, with his law background, wrote the peti-tion for the Naches heights AvA.

In January, the group received the fruits of their labor: Naches heights received its official AvA designation from the Alco-hol and Tobacco Tax and Trade Bureau (TTB), making it the fifth in the Yakima valley and the 12th in Washington state. The new Naches heights AvA encom-passes 13,000 acres, with 38 acres cur-

rently planted with vineyards. According to Cline, Naches heights

is the smallest and only AvA farmed organically in the state; however, organic farming is not a requirement of the AVA. Currently only Beveridge’s Wilridge Win-ery and Cline’s Naches heights vineyards operate within the Naches heights AvA. Their wines are available at Tasting Room Yakima, which Beveridge owns.

These days Cline is searching for ways

THIS PAGE AND OPPOSITE: Cline sits next to manicured gardenfeatures at the new Naches Heights Vineyard tasting room.

Now opeN

We offer spray tanning

509.965.5433Back Row: Tina, Jesica, Teresa, ShannonFront Row: Darcy, Sheryl, Amie, Holly 4710 Summitview Ave., Suite 200

15.179803.YM

.N

Same dayring sizing.

JANNA.PROOF.YAKIMA MAGAZINE.CMYK – PDF 0405 SJB15.179830.FRI.0413.1/6PG.SPR

15.179830.YVM/N

15.178628.YVM/N


The Tasting Room Yakima250 Ehler Road • Yakimatastingroomyakima.comThe Tasting Room Yakima is located in a farmhouse with a wrap-around porch and views of the Valley. It’s close to hiking and biking trails.

Naches Heights Vineyard2410 Naches Heights Road • Yakimanhvines.comHours: Sun., Mon. & Thurs., 11 a.m. – 6 p.m., Fri.-Sat., 11 a.m. – 9:30 p.m.In addition to wine tasting, Naches Heights Vineyard’s new tasting room will offer “glamping” (high-end camping), and will be available as an event center.

to utilize his property. he is growing his business and building his own tasting room, which will open during this year’s Spring Barrel tasting on April 27.

“You’ve got to pinch me — what a dream,” he says. “Ten years later, I have an AvA and I have sold out of every vin-tage I have ever made.”

“Vine Art” with the WSU master gardeners

BY NAN RomNeY, WSU mASTeR gARDeNeRpHoToS BY ANDY SAWYeR


The WSU Master Garden-ers are holding their annual spring plant sale in May. Veg-etables, perennials and annu-als will be available, as well as garden art, hanging baskets and garden decor.

may 4-5: 8 a.m.-5 p.m.may 6: 9 a.m.-2 p.m.1522 s. 18th ave., yakima

mastergardeners-yakima.org

i S p e c i a l W i n e I s s u e | A p r i l 2 0 1 2 y a k i m a m a g a z i n e . c o m • YA K I M A M A G A Z I N E | 4 5

09.170968.YKM.N

IT’S ORGANIZEd ChAOS AT ThE mASTER GARdENER greenhouse these days.

The spring plant sale is close at hand and hundreds of seed-lings have been tenderly transplanted into their sale pots. This year we will introduce our “garden art project” with an array of outdoor goodies.

With this in mind, a few creative souls began twisting grape vines into a mascot we call “vine Guy.” he’s pretty easy to con-struct, especially if you recruit some enthusiastic friends to help.

This is how you do it: 1) Using heavy wire, bend and form into a basic stick figure. 2) Suspend stick figure from tree limb or nail. 3) Create “muscles” by using a more flexible wire — we used

rolled chicken wire — and secure the muscles to the stick figure using small gauge wire. This provides plenty of holes to poke grape vines through. Then begin winding the vines around the body.

4) Secure stubborn vines with the thin wire. (vines are more submissive when soaked in water overnight.)

5) Cover bare spots with florist’s moss. voila!

Nan Romney with another of her vine creations.


eEvER FEEl AS ThOUGh medical stud-ies are a bit of a nag?

don’t eat too much. Put down that steak. And don’t even get me started about dessert.

But those who believe a healthy life-style requires foregoing enjoyable dining may want to stop grumbling — and listen up. Studies have shown that moderate and regular wine consumption may be good for you.

That’s right.In fact, drinking red wine has been

linked to everything from a lowered risk of stroke to stronger bones and even anti-aging effects. But the greatest benefit appears to be improved cardio-vascular health.

Why it Works The health benefits of wine came into focus in 1991,

when the “French Paradox” was discovered by researchers

who noticed that French people

suffer relatively lower rates

of obesity and

cardiovascular disease despite a diet high in saturated fats. The consumption of regular, moderate amounts of red wine was deemed to be the cause of the paradox. After these findings were publicized, wine consumption in the United States increased by more than 40 percent.

It was later determined that these initial findings were flawed due to un-derreporting of French cardiovascular disease; rates in France are now believed to be similar to other European countries. There are also many differences in Ameri-can and French culture that may explain the disparity in obesity rates, including meal portion size and other eating habits.

however, while the French Paradox findings may have been exaggerated, subsequent studies have shown there may still be health benefits to regular and moderate consumption of wine.

Wine, like any form of alcohol, is an effective blood thinner that can help to decrease the risk of blood clots when used in moderation. Wine also contains non-alcoholic phytochemicals, such as flavanoids and resveratrol, that act as antioxidants and help prevent cellular damage in the body. Resveratrol is an an-tioxidant found naturally in the skin and seeds of grapes — and thus wine — which can produce anti-thrombotic agents and potentially improve heart health while lowering the risk of heart disease.

Red wine may also help increase hdl levels, otherwise known as the “good cho-lesterol,” while helping to protect against artery damage.

Bottle of Red, Bottle of White All grapes contain resveratrol

and other antioxidants

credited with health benefits. however red wine has greater concentrations due to differences in the wine-making process — namely, the skins are left on longer than when making white wines.

however, if you prefer a chardonnay to a cabernet, rest assured. Although red wines are generally believed to be the healthier option, a study published in the Journal of Agricultural and Food Chemistry found that some white wines are just as powerful as reds in improv-ing heart function.

easy Does it The key to enjoying the health benefits of wine appears to be moderation.

One 5-ounce glass is considered to be a single serving of wine. And in order to receive the maximum benefits women should drink no more than one glass of wine per day. For men, no more than two according to the Dietary Guidelines for Americans.

And wine is not a cure-all. drinking too much wine can lead to

negative health effects and may increase the odds of developing certain diseases such as cancer, cardiovascular and liver maladies.

Whatever the studies show, drinking wine should be limited to people with a clean bill of health. There are also some circumstances when no one should drink alcohol.

high risk populations such as those with inflammations of the digestive tract and liver, kidney or pancreas disorders may want to abstain to avoid exacerbat-ing these conditions. Pre-menopausal women with a family history of cancer may also want to avoid alcohol because it can increase estrogen levels and raise

cheers to good Health

BY HeATHeR cARo


In Westpark, Suite 940th & Summitview

509 965 5397

15.179960.YM.N

for the home

www.trollbeadsuniverse.com

New! Sunglasses for Spring 2012Set your sights on spring travel with

new styles in a variety of colors. Select polarized styles.

Featured: Claudette in Island Blooms

Mother’s Day Trunk ShowMay 3rd, 4th & 5th

tumor progression for women at risk for breast cancer. Red wine may also trigger migraines due to the relatively high sul-fate levels and it can interact with medi-cations such as those prescribed for heart conditions and anti-anxiety medications as well as narcotics.

So, be sure to check with your doctor before popping a cork.

Research about the health benefits of wine are ongoing and it would be a mistake for people to dramatically change their wine intake based on preliminary data. But when practiced in moderation and consumed with food at meal time, it is believed that the vast majority of people (of legal age) may enjoy wine regu-larly — with positive health benefits. Now there is a study to drink to.


BY HeATHeR cARo pHoToS coURTeSY oF THe coeUR D’AleNe ReSoRT

1look - no hands! This handy steel stake set includes one bottle stake and two stemware stakes, perfect for propping up your glassware during a picnic. With Spring Barrel Tasting just around the corner, this is a must-have. Picnic Stake Set by Oenophelia, $20 Stems Yakima, 411 E. Yakima Ave. • Yakima509-452-8800, stemsyakima.com

Wine bottles are pretty to begin with, but why not add some jazz with these beautifully hand-blown glass bottle stoppers. each and every bottle stopper is a piece of art — no two are alike. The base is stainless steel, with a rubber stopper to hold it in place. Blown Glass Wine Stoppers by Two’s Company, $12.50, Stems, 411 E. Yakima Ave. • Yakima509-452-8800, stemsyakima.com

2

3go ahead and drink your red wine on white carpet. If you spill a little, that’s okay too. vaska Spotoff is a blend of botanical stain removers that removes stains from clothing, upholstery and rugs. It’s safe on all colors and fabrics, and made from natural ingredients. Bottoms up! Vaska Spotoff Wine Stain Remover, $9.95/22 oz. bottleAmazon.com or Soap.com and some Target stores

Have a cellar but don’t know what’s in it? Want to buy a bottle of wine, but don’t know which one? cellartracker.com is a neat tool to manage your wine cellar’s inventory, get community tasting notes and expert wine advice.


Investment products and services offered through Wells FargoAdvisors Financial Network, LLC (WFAFN), member SIPC. CapitalAdvisors Wealth Management is a separate entity from WFAFN.

402 E. Yakima Ave. • Suite 130509.469.5030

Toll Free: 866.469.5030www.capitaladvisorswm.com

- Private Wealth Services- Client Retail Group- Retirement Plan Services

Managing Your Wealth For Life.™

WEALTH MANAGEMENT

15.179804.YM

.N

Satisfy your need for local food news, reviews and recipes on

Appetite at

yakimaherald/blogs/appetite.com

Hungry?

15.181545.YAK.N

BY HeATHeR cARo pHoToS coURTeSY oF THe coeUR D’AleNe ReSoRT

5Who says you have to live in l.A. to be a wine diva? You can be one right here in the Yakima valley. After all, we’ve got the wines to prove you’re worthy — and the purses. Yep, wine purses. They include a corkscrew and securely hold one bottle of wine for safe travels. The oblong purse sits nicely on chrome footing and is available in several different faux fur and leather finishes. Wine Purse by Primeware, Inc., $27, Yakima Valley Visitor Information Center, 101 N. Fair Ave. • Yakima, 509-573-3389

4Sip and stroll … with your pooch! On may 12th at 11:00 a.m., the Canine & Wine Walk — a benefit for Yakima valley Pet Rescue — begins at the Cherry Wood Bed, Breakfast and Barn. Walk through the vineyards and stop at the wineries for tasting, while your dog enjoys fresh water and tasty treats. The folks at YvPR say a $10 donation is appreciated, with proceeds benefiting rescue dogs. Canine & Wine Walk, May 12 • 11 a.m.3271 Roza Drive • Zillah, 509-829-3500 or 509-248-3113


15.178528.YVM/N

(509) 453–6611 10 South Second Street

Yakima, WA 98901

• Daily 4-6 pm wine specials• Artisan bread and cheese plates• Guitar music Fridays 5-8 pm, First Friday party 6:30 pm• Tasting room available for parties & receptions

In the Historic Downtown

Larson Building

“Downtown Yakima’sWinery”

Wine Tasting Hours:Mon – Sat.* 12–6:30 p.m.

Sun. 12–5 p.m.*Open later on Fridays for live music.

15.178998.YM.N

ciTY SceNe

pat and Sandy gavin

ken gregorich, Saundie and miles mcphee

Joe kauzlarich, Dave Desmarais and paul kauzlarich

THe 11TH ANNUAl NAcHeS DollARS FoR ScHolARS cRAB FeeD was held march 9 at the cleman’s View Sports park clubhouse. Naches Dollars for Scholars provides scholarships for qualified graduating Naches Valley seniors pursuing their education. The event raised more than $9,000, which will be awarded to this year’s graduating class.


Jason kildall, Jan lowell, carrie Bertrand & Shellie carroll

A place set aside for books and their friends

inklingsbookshop.com

Books and Wine……The Perfect Pairing

15.179619.YVM/N

Experience a new you!

Fashion Forward

hair styling

1603 Summitview Ave. • Yakima, WA

• Specializing in Paul Mitchell block color & cutting techniques

• Experience in classic design to modern hair trends

Now accepting new guests.

15.180545.YM

.N

509-469-5001

THe SeASoNS peRFoRmANce HAll HoSTeD “A FAmilY AFFAiR,” an art show, on march 24. The show featured the collected works of family members laurie kanyer, sister elisabeth pedemonte and their mother, lucy Valderhaug. After the show, the Seattle Repertory Jazz orchestra performed a tribute to Frank Sinatra.

Heather and Rick camp withson grant, Barbara clark

paul Humphrey and John Barany

send your city scene photos to [email protected]

Sophia pedemonte, lucy Valderhaug, kristen Dahlhauser

lis pedemonte, Arleen Harmon, carol Von Stubee

laurie kanyer, ellie Stroshal

Julie and Joe Baughman, lucy Valderhaug

Doug kanyer, Andy Dahlhauser

Darwin and Dolores kanyer

Joe Baughman, laurie kanyer, Dennis

pedemonte , Julie Baughman

list your event with us — FoR FRee! Go to events.yakimaherald.com.


cAleNDAR a P R i L 2 0 1 2

ApRil 20

Dierks BentleySunDome509-325-SEAT

ApRil 20-22

Spring Barrel TastingVarious wineriesRattlesnakehills.org

ApRil 21

art in Motion’s Burlesque Bake SaleSeasons Performance Hall509-457-6791

ApRil 26-28

The ForeignerAkin Center Theatre509-248-2787

ApRil 27-29

Spring Barrel TastingVarious wineriesRattlesnakehills.orgWineyakimavalley.org

Yakima Tennis Club Spring Championships509-248-2938

ApRil 28

Yakima Symphony Orchestra: The Marriage of FigaroThe Capitol Theatre509-248-1414

THRoUgH ApRil 20

Off the Page Juried exhibitAllied Arts Center of Yakima 509-966-0930

APRIL 13 – MAY 12

exhibit: adorn the FormLarson Galley509-574-4875

APRIL 13

YVCC Spring Diversity Series: aSL comedians Keith Wann & WinkWest Valley Junior High509-574-6800, Ext. 3151

APRIL 13-14


APRIL 13-15

Columbia gorge Passport WeekendMaryhill Winery877-MARYHILL

ApRil 14

“go green” arbor FestivalYakima Area Arboretum509-248-7337

Pop Series: Titanic Centennial CommemorationYakima Symphony Orchestra509-248-1414

3rd annual gCRF Walk for a CureSarg Hubbard Park509-834-8857

The Randy Oxford BandThe Seasons Performance Hall509-453-1088

ApRil 14-15

apple CupYakima Speedway509-248-0647

ApRil 18

Voices From the Past: istanbul was ConstantinopleYakima Valley Museum509-248-0747

ApRil 18-21

BarrageThe Capitol Theatre509-853-ARTS

ApRil 19

Humanities Washington: Think & DrinkGilbert Cellars206-682-1770, Ext. 102

ApRil 19-21


arts attireevents FamilyFood Beer | WineOutdoor Travel

(509) 457-4540 • 3715 RIVER ROAD • YAKIMAwww.cobblestonesgifts.com

GIFTS and ANTIQUES

(509) 575-7939Across from H Macy’s in Union Gap

Valley Home & Gifts

15.179805.YM.N

15.180064.YVM/N


15.179959.YAK.N

(509) 961-4983 621 S. 3rd Ave. - YakimaSHOWROOM HOURS: Mondays AND Wednesdays 10:00 to 4:00

OR CALL FOR APPOINTMENT

SANDRA BOuRGEOIS DESIGNGreat Design is Affordable

Complete Residential and Commercial Design Services

Located at the historicalDaniel Goodman House

15.179811.YM.N

YakimaMagazine.com

Want more Yakima?Get your daily dose of Yakima magazine online with our fresh new blog, From The Notepad.

15.181544.YAK.N

Tieton Open HouseMighty Tieton Lofts509-494-2009

Robin McCabe & Maria LarionoffThe Seasons Performance Hall509-453-1888

ApRil 29

Twist and ShoutSeasons Performance Hall509-453-1888

Youth Symphony Orchestra and Yakima ensemble for Strings Spring ConcertSeasons Performance Hall509-248-1414

Old Steel Car Club ShowFullbright Park509-457-8735

10th annual See Spot Run 5k walk/runSherman Park/Humane Society of Central Washington509-457-6854

MAY 3

alasdair Fraser and natalie Haas The Seasons Performance Hall509-453-1888

Mayor’s Prayer BreakfastHoward Johnson509-697-5557


Name & Age Stephen W. marvin, 63 personal Pamela, my wife of 43 years (better aged than any wine I’ve ever had, and just keeps getting better!), and I have three kids — Jon, Adam and Jason. We also have two perfect grandchildren — Taurin, 12, and Elijah, 7. No animals, except for my kids! Profession/job title Wine department manager at Wray’s Chalet. (I was previously a practicing attorney, specializing in taxation and estate planning. Selling wine and being involved in the wine industry is much more fun!) Where did you grow up, go to school, etc.? I grew up in Yakima and went to school at Gilbert Elementary, Wilson Junior high and Eisenhower high schools. I attended college at Whitworth (1 year), YvCC (1 year), University of Washington (2 years), the University of Wisconsin law School (Jd) and the University of miami (llm/Taxation).

I practiced law in milwaukee, Wisc. from 1974 – 1985, and then in Yakima from 1986 – 1996.

How long have you worked at Wray’s? How did you get into your current position? I started at Wray’s Chalet in November 2006.At the time I was just a wine customer, and I was no longer practicing law. I asked who was replacing the manager (who was leaving) and heard there had been no recommendation. long story short, here I am. Wine experience: none. I started becoming interested in cooking and wine (both of which became a hobby/passion) in the 1970s. I also have great wine resources in my sons, who have been in the wine business (both retail and wholesale) on a formal basis for many years.

We love the hand-written notes in Wray’s wine section — tell us about them. As I’ve told many customers, you’ll seldom see me ever say anything like “a hint of chocolate, overtones of chocolate, blueberries, etc.”

zin (normally from California. Washington has some good zins, but California is still “king,” as Oregon is with pinot noirs). I also really like big chardonnays from California and sauv blancs from New Zealand, with shrimp, scallops and halibut. Finally, I’m a believer in no hard and fast rules. If I have a beautiful steak and the only wine I have on hand is a really nice chardonnay or sauv blanc, fine with me. Why is Yakima home to you? After both of us grew up in Yakima, we lived in Seattle for a couple of years. Then when the Seattle Pilots moved to Wisconsin, we followed them and lived there for about 16 years (1970-1985). I then had a job opportunity that enabled us to move back here. It was a tough choice because we really enjoyed milwaukee, but we always wanted to get back to the West coast and family. Plus, the weather in Wisconsin really was awful. We also viewed Yakima as a better place to raise our three boys (then ages 15, 10 and 8). if you could boil your life philosophy down to one or two sentences, what would it be? my faith is number one, along with family — these, along with various life experiences, have taught me not to take life too seriously, particularly in those areas where I have little or no control. don’t worry about things you don’t have or can’t achieve — most of the time you’ll find your satisfaction level is much lower than you expected upon gaining or achieving whatever you worked so hard to get. Thus, relax and enjoy life and don’t sweat the small stuff. Sit back — enjoy your family and friends with a great steak or piece of lamb with a nice bottle of wine!

interviewif you’ve ever wandered through the wine section of Wray’s in chalet place and wondered who writes those notes on the shelves, it’s Steve marvin, Wray’s wine manager. We checked in with him to see how he developed his interest in wine … and what wines he’d bring with him to a desert island.

Except in rare instances (probably big zins with pepper, smoke and/or bacon), I can never taste “hints” of this or that. my taste buds have been ruined by age and smoking (PS: I haven’t smoked in more than eight years). I mainly notice light, medium or heavy body. And my personal preference (although I appreciate all well-made wines) is for in-your-face, “Mack truck” wines.

How many different wines are represented in your wine section? I haven’t added up recently. I know that we probably have more than 250 Washington wines (one of the larger selections in the state). Including everything else (California, Oregon, imports, etc.) I will guess approximately 1,000 or more wineries. I probably have at least 200 – 300 more I would like to acquire (with enough shelf space) before I would reach the point where I would say “no thanks” to a particular Washington wine.

You’re on the proverbial desert island … what “top five” regional wines would you take with you? 1) virtually anything from Owen Roe, which includes Owen Roe, Sharecroppers, O’Reilly’s and Corvidae — this is my favorite winery, and the winery I give the most shelf/display space. Our customers love his wines. 2) Sheridan wines — big, in-your-face type wines. 3) Gilbert Cellars — particularly the Allobroges. 4) masset Winery — particularly le Petite Rouge. 5) Syncline, from the Columbia Gorge — really nice wines. honorable mentions: Naches heights vineyards (Phil Cline); Windy Point vineyards; michael & david (from California — particularly its 7 deadly Zins and Earthquake Zin); and Rombauer chardonnay. Please keep in mind, I’m somewhat shooting from the hip. I’m sure there are many others that I would be happy with on the “island.” Thus, omissions don’t mean I wouldn’t take them.

Favorite wine-food pairing? I really like a good piece of barbequed meat with a big

www.yakimaveinclinic.com • 1005 W. Walnut Ste. 205 • Yakima • (509) 248–6080

offers state-of-the-art treatment for a wide range of vein disorders. Offering cosmetic treatment of spider veins and removal of large, painful veins. Minor procedures, no down-time, no scars.Continue your normal activities the same day as the procedure.Our staff will be happy to answer any questions.

Dr. Tanwani has been treating vein disorders for over 20 years.He is board certified by the American College of Surgeons and is the only surgeon in Yakima who is board certified by the American College of Phlebology (specialty in vein diseases)

There is no substitute for experience.

Yakima Vein Clinic...

15.1

7981

7.YA

K.N

One step closer to pain free legs

15.179821.YAK.N

Documents

Yakima Magazine - 04-13-12