Chinook Newsletter May 2000 Franc, Franc, Franc, Yes, we're crazy about Cabernet Franc and excited about its future here in the Yakima Valley of Washington. It's well adapted to our climate and produces some flavorful, gentle wines when cropped appropriately and made with care. Two new Cabernet Franc wines will be released at Chinook Winery over the Memorial Day weekend, May 27th and 28th, 2000: 12:00 noon until 5 pm. 1997 Yakima Valley Cabernet Franc Our 1997 Yakima Valley Cabernet Franc is ready to be a guest at your summer festivities. Put a lean pork roast on your barbecue and serve it with Cabernet Franc sauce or berry sauce, yum! We blended grapes from our vines here at Chinook with some grown by Dick Boushey nearby; 5% Cabernet Sauvignon and 15% Merlot round out the blend. The flavors are berrylike, licorice, with a little vanilla and spice. Because our winemaking was designed to minimize tannin extraction, our Cab Franc has a very soft mouthfeel. You can even serve it cool (our cellar is 55 degrees) for exaggerated summer refreshment. 1999 Yakima Valley Cabernet Franc Rose Not sure what to make of a pink wine? Hold your prejudices and try our bone-dry, fresh tasting Cabernet Franc Rose. Last summer we enjoyed serving our first vintage of Cabernet Franc Rose with appetizers, grilled chicken and herb and vegetable pastas. For a real treat, we will be selling some of Rollingstone's spring goatsmilk chevre and strawberry tortas. A simple appetizer: spread chevre torta on plain crackers and garnish with fresh strawberries. Maybe it's the power of suggestion, but it really complements the strawberry-raspberry flavors in our crisp, dry Rose. Wine news and upcoming winemaker dinners: Our 1997 Merlot is scheduled for release on Father's Day weekend. Planning on throwing something on the grill for Dad? Chinook Merlot is great with "Northwest surf and turf": salmon and lamb! Dinners we're pleased to be a part of this summer, and delicious opportunities to sample these new wines and a few more: May 22nd: Carmelita (savory vegetarian fare) shows off their new chef, John Sundstrom, with a five course/five wine dinner beginning at 6:00 pm. $85.00 per person, call 206-706-7703. 7314 Greenwood, Seattle. June 19th: Tulio has invited us back for an evening of sampling chef Walter Pisano's artful food and wine pairing. Dinner is 6:30 pm. $85 per person inclusive. Call Marjorie Childress for reservations: 206-623-1066. Call us with questions about our wines: 509-786-2725. Kay Simon and Clay Mackey, proprietors.