I’ve followed the evolution of Dakota Creek Winery in Blaine almost since day one and it’s been a most rewarding experience.

Husband and wife winemaker/owners Ken and Jill Peck have carved out a niche among Whatcom County wine enthusiasts by producing solid wines sourced from Eastern Washington’s Rattlesnake Hills Appellation.

Their fan base appears to be a most loyal group, demonstrated by a near-full tasting room and outdoor seating area during my most recent weekend visit.

Of course, having a sun-splashed afternoon and tastes of blissful chocolates from Bellingham’s Evolve Truffles on hand didn’t hurt, but it’s the wines that keep bringing people back. And after sampling a number of Dakota Creek’s upcoming new releases I think it’s safe to say that these could be some of the best wines the Pecks have produced.

Here’s a sneak peak of what to expect when these wines become available to the general public during the winery’s Spring Release event on Mother’s Day weekend:

A 2010 Viognier (about $20) is the winery’s sole white wine new release, displaying gentle peach aromatics and flavors along with a trace of licorice root and hazelnut on the finish.

The four new red wines slated for release include the 2010 Dolcetto (about $22), with a fragrant nose that I thought resembled Jolly Rancher Fire Stix. On the palate, there’s some nice, bright strawberry and cherry tomato flavors with a touch of herbaceousness.

A 2010 Malbec (about $24) is one of those wines that gets better with every sip. Understated brambly berries lead off, while a spritz of black pepper and underlying layer of toasted oak come through on the finish.

A bit unconventional in that it leans towards the fruity, rather than the meaty, tannic side, the 2010 Petit Verdot (about $24) still displays plenty of heft between the black cherry aromas and flavors that predominate. A pleasant whisper of orange zest rounds out the package.

Drinking beautifully now, the syrah-based, four varietal 2010 Jill’s Blend (about $25) begins on an almost buttery, velvety note with dark berry and cherry flavors. Brighter red currant and pomegranate follow, along with a dusting of chalky tannins.

A final note: Eight other Whatcom County wineries will join Dakota Creek by participating in Spring Release Weekend from May 10 to 12. They include Dynasty Cellars, GLM Wine Company, Inyo Winery, Masquerade Wine Company, Mount Baker Vineyards, Samson Estates, Vartanyan Estate Winery, and Willow Tree Vineyard. Check with each winery for its scheduled new wines and special events.

While sifting through my archives I discovered that it’s been about four years since I gave malbec center stage in a wine column.

At that time I noted, “It wasn’t too long ago that the only place you could find a malbec at your local grocer or wine shop was from France or Argentina. Today, it seems as if nearly every winery in Washington has a malbec on the shelves or plans to produce one.”

Fast-forward to today and that statement seems even more appropriate for Washington wineries, and chances are if one doesn’t carry malbec as a stand-alone wine, it’s used for blending purposes with one or more other red varietals.

This flavorful, easy-to-drink red wine has become a favorite of many Northwest wine enthusiasts. And although it’s still a small player among red varietals, production of the wine grape in Washington has nearly tripled since 2007.

Carnivores can take comfort in the fact that malbec likes to be paired with meats, and as we inch closer to the outdoor grilling season, you’ll most certainly want to pick up a bottle to try with barbeque chicken, burgers, steak or lamb.

Here are a couple of suggestions of Washington malbecs to consider:

Powers Winery 2009 Malbec (about $15) – Amazing aromatics of blackberry leaf, cedar and juniper are followed by raspberry flavors that transition to black plum on the palate. The slightly chalky finish is framed with a hint of spearmint. Give this wine time to evolve in the glass and I think you’ll be pleasantly surprised at its complexity and depth.

CAVU Cellars Les Collines Vineyard 2010 Malbec (about $30) – Here’s another strong effort from this relatively new Walla Walla winery. Lovely aromas and flavors of wild blueberry are accentuated with finishing notes of espresso, white pepper and baking spice. Enjoy now or cellar for another year or two.

Also, don’t forget to venture outside of Washington to South America, where a number of excellent malbecs are produced at very reasonable prices. Two solid recommendations:

Trivento 2011 Reserve Malbec (about $11) – I loved the fruit-forward features of this Argentinian wine, but there’s also some nicely integrated tannins to provide structure and balance. Mouthwatering cherry and red berry flavors lead off, with underlying touches of bittersweet chocolate on the finish.

Casillero Del Diablo 2011 Malbec (about $15) – This is a great “everyday” dinner wine, also from Argentina’s Mendoza region. Its classic, darkly shaded juice yields understated plum and cherry flavors, a whisper of smokiness and a somewhat plush finish.

Last month’s Taste Washington event in Seattle proved to be a food and wine lover’s dream, as over one-fourth of the state’s nearly 800 wineries and scores of regional restaurants were assembled under one roof.

One of the things I enjoy about this event is that there is no judging, no competition or no lengthy list of awards to be given. That makes it a refreshing alternative to wine tasting events that are occasionally bogged down with ceremonies or, worse yet, tasters clamoring to line up for a medal winner.

In its simplest – albeit supersized – form, this is indeed a wine festival, providing the wine-tasting public with an excellent opportunity to sample what Washington wineries do best.

Last week I gave you my favorites among the wines I sampled and this week I’d like to add a few more recommendations for you to consider.

Apex Cellars 2011 Sauvignon Blanc (about $15) – There’s a bright, fragrant note of grapefruit and lemongrass on the nose that follows through to the palate along with hints of dried herb. Bright acidity and minerality on the finish make this a prime candidate for fresh clams or oysters.

Gamache Vintners 2012 Estate Riesling (about $18) – This is one of the first white wines I’ve tried from Washington’s promising 2012 vintage. It’s a lovely wine, with generous tropical fruit flavors, brisk acidity and a noticeable splash of residual sugar that should pair perfectly with spicy cuisine.

Otis Kenyon 2009 Merlot (about $30) – Winemaker Dave Stephenson hits another one out of the park with this not-for-the-faint-of-heart Washington merlot. Black currant, roasted coffee and perhaps even a whiff of smoky bacon lead off, with a finish of subtle spices, toast and vanilla bean. If there is such a thing as a breakfast wine, this could be it.

Ott & Murphy Wines 2009 Petit Sirah (about $45) – This is another big, red wine sourced from the Horse Heaven Hills Appellation and produced in Langley on Whidbey Island. It features dark berry fruits, plenty of dense, chewy tannins and notes of cocoa and caramel on the finish.

Hightower Cellars 2009 Red Mountain Red Wine (about $55) – Washington has come a long way with red wine blends, but should you be paying this much? Absolutely! This is an intense, dark, powerhouse wine that’s drinking nicely and should continue to age gracefully with additional cellaring time. Black cherry, fig, and nuances of bittersweet chocolate and cedar highlight this stunning Bordeaux blend.

Taste Washington, which touts itself as the “nation’s largest single-region wine and food event” took place at Century Link Field Event Center in Seattle on March 23 and 24.

I was able to attend the first day’s four-hour tasting session, which featured about 225 Washington wineries and 60 restaurants in what some might describe as our state’s version of organized food and wine overload.

Between the noshing, schmoozing and hobnobbing with as many wine industry people I could manage, I also made plenty of mental notes on wines that I saw and tasted.

First, a request of the wineries: please bring a white wine if you make one. My goal was to spend the first hour or so sampling whites and then switch to reds, but after discovering that many wineries were only pouring red wines, I simply gave up. Most wine enthusiasts, including me, like a little variety among their varietals and it would have been nice to see more at this event.

Second, the 2010 red wines are in full-swing release right now, and all the wines I tried from this vintage are drinking wonderfully. Because it was a cooler growing year, 2010 is a different animal than vintages past, with more compact, understated fruits, great acidity levels and excellent food-pairing potential.

Keeping in mind there were hundreds of wines I wasn’t able to taste, here are my personal “best of the best” choices:

Best white wine: Forgeron Cellars 2011 Chardonnay (about $27) – Winemaker Marie-Eve Gilla has crafted an exquisite chardonnay with Fuji apple, pear and citrus flavors that shine with a scant blending of orange muscat. There’s also a lingering creamy note with a hint of brioche on the finish.

Best rosé: Treveri Cellars Non-Vintage Sec Rosé (about $18) – I know I’m beginning to sound like a broken record, but winemaker Juergen Grieb has produced yet another stunning, affordable wine with this sparkling rosé. Tangy strawberry and bright citrus flavors combine with perfectly balanced sweetness to create this must-try, coral-hued sparkler.

Best red wine: Gilbert Cellars 2010 Left Bank (pictured above, about $20) – How winemaker Justin Neufeld was able to create this Bordeaux-blend masterpiece and get it out the door for $20 is beyond me. Intense floral aromatics may tempt you to dab it on for cologne, and the reserved dark fruits are capped with nuances of vanilla and toasted oak. Hands down, the best red wine I tasted at this price point.

Next week: more recommendations from Taste Washington.

By Zacchoreli Frescobaldi-Grimaldi

Yes, canned soups are convenient, but they always taste like a can. Homemade soups are easy to make and taste a hell of a lot better!

Fish Soup
Serves Six

Forgeron Cellars 2011 Chardonnay(about $27 a bottle) pairs exceptionally well with this traditional French soup. For information on this and other Foregeron wines visit www.forgeroncellars.com

Equipment:
4 quart sauce pan
Sauté pan
Measuring cup
Measuring spoons
Chef’s knife
Ladle
Whisk

Ingredients:
4 lbs. lean fish such as cod, haddock or halibut
1 lbs. fresh clams – rinsed
1 lbs. fresh mussels – de-beard, rinsed
1 quart clam juice (or chicken stock)
4 ounces of unsalted butter
2 tbs. all-purpose flour
2 cups heavy cream
2 cups Forgeron Cellars 2011 Chardonnay
½ cup yellow onion – minced
3/4 cup leeks – minced
¼ cup shallot – minced
¼ cup celery – minced
4 large or 5 small cloves of garlic crushed
3 quarts of water
1 bay leaf
½ tsp thyme
1/8 tsp fennel seeds – crushed
1 tsp orange zest
Sea salt and pepper to taste

Steps:
One:In the sauce pan melt two tablespoons of the butter and sauté the onion, leeks, shallot, and celery for about 10 minutes.

Two:
While the vegetables cook, heat the sauté pan and cook the clams just until the shells open. As soon as the clam opens its shell remove the clam from the sauté pan and set aside until needed.
Repeat the same process with the mussels.
NOTE: Immediately removing the clams and mussels once they’ve opened prevents over-cooking. Few people enjoy heating rubbery shellfish!

Three:
Add the water and stock to the sautéed vegetables, then add the bay leaf, thyme, fennels seeds, and crushed garlic.
Bring the stock to a boil, then reduce heat to simmer.
While the stock simmers, melt the remaining two tablespoons of butter in the sauté pan and add the flour. Use the whisk to stir the flour for a couple of minutes.
Turn off the burner and ladle two-cups of hot stock into the sauté pan. Be careful as there will be some splatter. Blend the hot mixture together, then pour the béchamel into the 4 quart sauce pan and stir to blend. Don’t worry about small lumps; they’ll dissolve as the soup cooks.
Add salt and pepper to taste.

Four:
Add the 4 lbs. of fish to the soup, cream and orange zest and cook for about 10 minutes.
Bring soup to rolling boil.
Portion the shell fish into the serving bowls and ladle soup over the shellfish. The hot soup will re-heat the shellfish without over-cooking! Serve immediately.