a time for firsts

Our cellar list is jammed packed with innovation from the past and present. In the spirit of the New Year - a time for firsts - we'd like to highlight a few firsts from one pioneer that helped shape the most popular celebratory varietal in your glass this season, Champagne. 

In the early 1800s, after the development of the great Champagne Houses in France, Perrier - Jouët was the first House to add a vintage on its bottle, thus echoing this trend throughout all of Europe and beyond.  

Photo Courtesy: www.perrier-jouet.com

Art Nouveau was the first style of art of its kind, and one of the artists fashioning its style was Perrier-Jouët glassmaker, Emile Gallè, who designed the iconic anemone wreathed in gold that would later be placed on the Belle Epoque vintage in 1964. Originally individually painted on each bottle, the design contributed to the beginning of visual art playing a supporting role in the art of wine making.  

To celebrate the first month of the New Year, do something for the first time today! Think we'll start by having a glass of our signature Confucius Says! paired with our Young Mountain Lamb and Bangkock Boar Satays. 

Meet Mark Thostensen ~ Manager/Wine Director: Wild Ginger Bellevue

From sous chef to flair bartender, craft barkeep and then sommelier, Mark spent over twelve years knee-deep in every aspect of the restaurant life. He always had a strong affinity for the craft cocktail world, adores the juice of barley, and is a complete scotch nerd. His passion for wine, however, only truly began with a less-than-thought through decision to sit for the Court of Master Sommeliers intro exam. By the time Mark passed his certified exam, he was a full-fledged oenophile, he had drank the Kool-Aid and was hooked on a life in wine.

Mark has been a part of Wild Ginger since 2011. He enjoys the challenge of pairing international wines with the diverse world of Southeast Asian cuisine. Now Mark turns his focus on education, not only for guests, but for his colleagues and other aspiring wine professionals. Next up - the Certified Cicerone exam and Certified Specialist of Spirits.

When not jetting around the Wild Ginger opening esoteric vintage Riesling bottles, you can usually find Mark cooking with his wife, catching up on TED talks, or playing video games. A Theatre and Drama major from Indiana University with a minor in Voice, there is also a good chance you can find him poking around underground gorilla theatre troupes and off-off-broadway productions. 

a gift from our cellar

This holiday season, complement your seasonal feast with a holiday wine 4-pack from the cellar at Wild Ginger.

On the menu...

French Sparking ~ Reception

Domaine J. Laurens. Brut NV

60% Chardonnay, 30% Chenin Blanc, 5% Mauzac, 5% Pinot Noir

Produced by Limoux (Southwest France) near Carcassonne, it is the oldest sparking wine appellation of Franc. Winemaker Michel Dervin blends the four authorized grapes in the appellation to create a sparkler that could easily sell for twice the price. Michel also has an estate in Champagne, and he believes in the celebration of life and creating sparking wines that can accompany the big, small, and everyday occasions.

Crisp White ~ 1st Course

Va Piano 'Bruno's' Sauvignon Blanc 2012

2012 is a vintage to remember with the high temperatures in late spring through summer. Along with three months without rain, it created a nearly perfect growing condition for producing grapes in the Columbida and Walla Walla Valleys. The combination of conditions not only produced exceptional grape quality, but quantities were up as well over 2011's smaller crops. There will be great things to come from this vintage. 

Light Red ~ 2nd Course

Stoneburn Pinot Noir 2011

Stoneburn vineyard was planted in the central Wairau Valley in Marlborough, 1989. The soil is old riverbed, very stoney with underlying loamy soil producing relatively light crops by very flavorsome fruit for fresh, lively, and well-balanced wines. Stoneburn was named to reflect the North Otago and Scottish heritage, in the stoney site.

Bold Red ~ 3rd Course

Confucius Says... Red Blend by Fall Line Winery

41% Cabernet Franc, 37% Merlot, 15% Cabernet Sauvignon, 7% Petit Verdot

"They who know the truth wine are not equal to those who love it, and they who love it are not equal to those who delight in it." - Confucius 

Made by Tim Sorenson of Fall Line Winery, commissioned by the Wild Ginger and designed by Mike Klay of Powerslide Design Co., this classic Bordeaux blend is exceptionally elegant, balanced, and approachable.

Fall Line Winery, named after the natural line of descent on a slope, focuses on instilling grace and depth to their wines. It's a sincere delight to know this philosophy is blended into our signature wine. Available only at Wild Ginger Seattle, Wild Ginger at the Braven and The Triple Door. 

Purchase your holiday wine gift pack at Wild Ginger in Seattle $60 

1401 3rd Avenue, Seattle Wa 98101

Available November 23rd until the end of December, while supplies last.  

Wine Enthusiast's 100 Best Restaurants in America

Wild Ginger has been listed in Wine Enthusiast's 100 Best Restaurants in America of 2013!

It's an honor to be joining such fabulous Washington restaurants, including The Herbfarm, Canlis, The Marc Restaurant, and Purple Cafe and Wine Bar on this prestigious list. 

Cheers!

Sparkling Spring

"Burgundy makes you think of silly things, Bordeaux makes you talk about them and Champagne makes you do them." -Jean Anthelme Brillan-Savarin

Spring has arrived! For the month of April, we will be offering an effervescent tasting menu including multiple sparkling wines, of different styles, paired with small appetizers from our Executive Chef, Jacky Lo.

Stay tuned for more details! 

We have a winner!

Autumn is right around the corner, which brings us to the end of the beloved Summer of Riesling. We ended the season with the battle royale of Rieslings, pitting Matt Berson, from Love and Squalor (Oregon), vs. Brennon Leighton, from Efeste (Washington), last Friday evening. And the winner is......

..... WASHINGTON!

Despite the home court advantage, the jovial Matt Berson put up a good fight, and things did get a little rambunctious on the palate! 

The first course :::
2007 Chehalem Riesling Dry, Reserve (Oregon)
2011 Tempus Cellars Riesling Evergreen Vineyard (Washington)
Ho Fun Rolls
Scallop Satay

The second course :::
2009 Lemelson Riesling, Dry (Oregon)
2011 Owen Roe Riesling DuBrul Vineyard (Washington)
Satay Bebek
Vietnamese Papaya Salad with Prawns

The third course :::
2011 Love & Squalor Riesling (Oregon)
2011 Efeste Riesling Evergreen Vineyard (Washington)
Seabass (certified sustainable) with green mango
Wild Ginger Fragrant Duck
Sichuan Green Beans

The fourth Course :::
2011 Brooks Riesling Late Harvest, Tethys
2009 Chateau Ste. Michelle & Dr. Loosen Riesling Eroica
Season fruit shortcake infused with sichuan peppercorn and lemongrass syrup

To celebrate, for the duration of one month, the 2011 Efeste Evergreen Vineyard Riesling will be featured on the glass pour list at Wild Ginger, as well as Wild Ginger at the Bravern, and The Triple Door.

Prost!   

August Kesseler Dinner

Join us as we toast to the Summer of Riesling with wines from famed Riesling and Pinot Noir producer, from the Rheingau region of Germany, August Kesseler. This dinner will feature a top selections of wines, presented by winemaker Kenneth Barnes, paired with Wild Ginger fare. This unique Summer of Riesling celebration takes place on August 22nd at 6:30 p.m. at Wild Ginger in Seattle. Event reservations are $60 per person and are limited to the first 20 guests. To reserve your space at the event call Wild Ginger Seattle at (206) 623.4450

Riesling Through The Ages

In celebration of the Summer of Riesling, we invite you to join us for Riesling Through The Ages - 40 years of Riesling Dinner with Schloss Schönborn and Karthäuserhof, on July 19th at 6:30 pm, at Wild Ginger in Seattle.

Guests will enjoy a flight of Riesling from two remarkable, 400+ year old estate vineyards, carefully paired with a selection of our specialty dishes, highlighting the the complex flavors of Southeast Asian cuisine. We're pleased to share the culinary stage with both Schloss Schönborn and Karthäuserhof for a winemaker dinner led by Rudi Wiest's very own Christian Adams.

Tickets to the event costs $125 per person and are limited to the first 20 guests. Reservations can be made by calling Wild Ginger Seattle at (206) 623-4450.

Dr. Loosen and Robert Weil Winemaker Dinner with Kirk Wille

In honor of Summer of Riesling, we invite you to join us in toasting to one the most celebrated varitals from one of the world's most renowned Riesling vineyard- Dr. Loosen (pronoucned loh-zen) wine estate. 

Leaving the steep slopes of Germany's Mosel Valley, Kirk Wille will host a winemaker dinner featuring older vintages of Dr. Loosen and Robert Wiel wines perfectly paired with the flavors of Southeast Asia. Dr. Loosen and Robert Weil Winemaker dinner will be held on July 6th at Wild Ginger at the Bravern in Bellevue.  

Here's the starting line-up:

Reception
Dr. L Riesling Sparkling

Flight/Course 1: Off-Dry Riesling
2008 Robert Wiel Tradition
2010 Dr. Loosen Kabinett, Blue Slate
2010 Von Schubert Kabinett, Grünhäuser Herrenberg

Flight/Course 2: Dry Riesling
2010 Von Schubert/Maximin Grünhaus Riesling Trocken
2009 Dr. Loosen Riesling Dry, Red Slate
2009 Robert Weil Kiedrich Turmberg Trocken

Flight/Course 3: Sweet Riesling
2010 Von Schubert Spätlese, Grünhäuser Abtsberg
2008 Robert Weil Spätlese, Kiedrich Gräfenberg
2002 Dr. Loosen Auslese Goldkapsel, Ürziger Würzgarten

The dinner is $99 per person and limited to 18 guests. To make reservations call Wild Ginger at The Bravern at (425)495-8889.

Don't fear the Riesling

Ask any wine fanatic and they'll profess, wholeheartedly, that summertime is synonymous with Riesling. Starting on the first day of Summer, June 20th, wine lovers all over the country come together to fill and toast glasses of Germany's Queen of all wine- Riesling. Wild Ginger doesn't plan on breaking this joyous tradition. With the longest day of the year approaching, we can excitedly proclaim Summer of Riesling is right around the corner.

The Summer of Riesling celebration all started when one bar in New York City decided to strictly feature Riesling on their glass pour menu in 2008. The project, simply started with the goal of diffusing the notion that Riesling was sweet, spawned into a country wide celebration paying homage to a misunderstood varietal.

Wild Ginger welcomes you to join the annual shenanigans!

Upcoming events:

Sandra Bernhard and the Wines of Australia

June 21 6pm | The Triple Door private suites ~ tickets here>>

Dr. Loosen/Robert Weil Winemaker Dinner with Kirk Wille 

July 6 | Wild Ginger at The Bravern

Riesling Through The Ages- 40 Years of Riesling Dinner  

July 19 | Wild Ginger

Burlesco DiVino: Wine in Rome

August 8-10 8pm August 9-10 10pm (21+) | The Triple Door ~ tickets here>> 

Terry Theise Austrian Riesling Dinner & Burleco DiVino: Wine in Rome

August 9  7pm | The Triple Door ~ tickets here>>

August Kesseler Dinner

August 22 | Wild Ginger

Australian Winemaker Dinner

September 7 | Wild Ginger at The Bravern

Oregon vs. Washington, featuring Brennon Leighton from Efeste and Matt Berson from Love and Squalor

September 14 | Wild Ginger

To make reservations for desired event call the following locations:

Wild Ginger 206.623.4450

Wild Ginger at the Bravern 425.495.8889
The Triple Door 206.838.4333

Cheers to Washington Wines!

Please join us in congratulating Cortney Lease, Company Wine Director, and her phenomenal wine team for their recent accolades at the 2012 Washington Wine Restaurant Award ceremony.

Coordinated by the Washington State Wine Commission, the Washington Wine Restaurant Awards recognizes restaurants that exhibit strong support of Washington wines and high professional standards in wine service. Judges evaluate restaurants on a variety of criteria including wine list, service and staffing, promotions and overall wine philosophy.

The 2012 Washington Wine Restaurant Awards Ceremony was sponsored by Seattle Magazine and was hosted on March 25h at the Washington Athletic Club.

The Best Restaurant Group: GinSing LLC (that's us)

Grand Award: The Triple Door and Wild Ginger
"Restaurants who are considered as the industry leaders in support of the Washington wine industry."

Award of Distinction: Wild Ginger at The Bravern
"Restaurants who have shown dedication and commitment to the Washington wine industry."

We’re happy to be a part of such an innovative community of restaurants and wineries dedicated to the support of Washington wines.

Cheers!

Meet our Sommeliers ~ Cortney

In 2004, while Cortney Lease was working towards her Bachelor of Arts degree in Chemistry at the University of Washington, she began her adventure with Wild Ginger as a server assistant for The Triple Door. Upon graduation, Cortney moved to England to pursue an education with the Wine Spirits Education Trust in London and found a job working at a wine shop called Odd Bins. In London, her love for wine took on a whole new meaning.

It was at Odd Bins where an unexpected act of benevolence introduced Cortney to her all time favorite bottle of wine- 2001 Château de Beaucastel. One night, while in the midst of recently discovering the Grenache/Syrah blends of Southern Rhône, Cortney raved on about Beaucastel, and the history of Châteauneuf-du-Pâpe, to a costumer interested in purchasing a bottle of wine. She began to recommend the 2001 Château de Beaucastel vintage, but when the costumer asked if she tried the wine, Cortney admittedly replied she had never been able to afford it. He smiled and asked to purchase two bottles, one for himself, and one for her.

"It was that act of generosity that introduced me to one of my favorite producers in Châteauneuf-du-Pâpe, and made me want to share wine with others for a living," says Cortney.

Cortney's fondness for Rhône wines doesn't stop there. She notes, without hesitation, that her favorite variety is Syrah from Northern Rhône and says she appreciates that her current backyard, Washington state, has a rapidly increasing market for this varietal. However, when asked to compare herself to a wine variety, she finds her alter ego is best represented in a Burgundy wine, but jokingly admits she thinks a Loire Valley wine fits her personality best.

"If I flattered myself, I'd say I'm like Pinot Noir because it's smooth, delicate, cerebral yet approachable and loved by all," says Cortney. "However, in reality, I'm more like Chenin Blanc- good structure and complexity, but a little weird and tends to show more immature characteristics with age."

In January, Cortney was named Company Wine Director and oversees the wine departments for The Triple Door as well as both Wild Gingers. The occasional kitchen smells, of cilantro and Sambal sauce, lingering on her clothes when she gets home doesn't stop Cortney from enjoying her job.

"It's always a fun challenge to show our customers how well Asian food can pair with wine," says Cortney. "We have some of the most adventurous diners in that regard."

Her immediate goal is to work her way through the Court of Master Sommeliers to eventually become a Master Sommelier. As of 2011, there are 118 Master Sommeliers in North America; it's not an easy endeavor, however, Cortney is currently a candidate for her Advanced certifiation. As Wine Director, Cortney continues to foster numerous educational opportunities for wine staff and states she's grateful for the focus and long-sightedness Wild Ginger has shown towards its Wine Program over the years.

"Our wine list is constantly evolving and every chance we get we showcase our wine collection with events like the Summer of Riesling," says Cortney.

Yet, working in the restaurant industry isn't the end for Cortney and she says, "down the road, I would love to use my degree in Chemistry to make wine of my own."

What do you think? Years from now, will Cortney end up making a Rhône, Burgundy or Loire Valley inspired wine?

Meet our Sommeliers ~ David

By the time David Morris was in his mid-twenties, he had lived in the Midwest, Germany, and Switzerland, which instilled in him a profound curiosity of geography, culture and history. However, he had yet to be introduced to his current heartfelt obsession - wine; this all changed one fateful dinner in Winterthur, Switzerland in 1999.

"I wish I could remember the flavors and the scents of the meal, unfortunately those have been lost to time," says David Morris. "However, I can quite easily recall the emotions I had during the meal, it was like standing on top of a mountain or watching a sunset on a beach or listening to a boys choir fill up the vast echoing spaces of a huge Gothic cathedral: it was incredible."

This pivotal dinner took place while David was temporarily staying with a friend and his family in Switzerland. Upon being welcomed into their home, David was asked whether or not he liked wine. In an attempt at being accommodating, David said "yes” and was then promptly brought downstairs for a tour of their 5,000-bottle wine cellar to choose the appropriate wines to drink with the evening's meal. David listened attentively to, and in wonderment of, Gerhardt's enthusiasm and thoroughness in selecting each wine. The first was a sparking pear wine, and the second a white from the Loire Valley in France.

"The last wine of the night I remember with full clarity," says David. "It was a Canterno Sori Genestra Barolo from 1978, and is to this date one of the greatest beverages I have ever enjoyed."

The monumental meal introduced David to the idea that wine could elevate the flavors found in cuisine. Nebbiolo from Barolo, a town in the Piedmont region of northern Italy, is David's favorite wine to this day.

Two summers later, while interning with the musical production of Opernfestspiele, in Heindenheim Germany, David fell in love with the culture of wine. “Before it had just been the flavors and textures and panache of drinking wine,” says David. “During that summer I realized that wine is about bringing people together.”

After spending long days at work with no weekends, David found solace in his evening meals and the complimentary wine and conversation that went with them. He soon came to the realization that the culture surrounding the experience of wine focuses on enjoying things to the fullest. “There is nothing like cooking a meal and sitting down with a friend and talking for hours, that's the good stuff,” says David.

Wanting to be an integral part of the culture of wine, while pursuing a career in acting, David moved back to the states and began working in the restaurant industry at Ocean Grill in New York City. While working at Ocean Grill he met Master Sommelier Laura Maniec, then the Wine and Beverage Director of BR Guest Restaurant Group. “Her passion and thoroughness inspired me to really begin taking my wine study seriously, and not just something I would do when I discovered a bottle that I really liked,” says David.

With dedication in his pocket, and the desire for fresh air and mountains, David moved to Washington and began taking classes for his sommelier certification at South Seattle Community College, through an organization called the International Sommelier Guild. After a year and half of intensive sommelier curriculum, David passed the sommelier certification exam and upon doing so, was offered a position at Wild Ginger in the winter of 2009. Within a year, David was promoted to Lead Sommelier.

David's new job provided him the opportunity to take two amazing, intensive wine trips: the first in Germany in Febrauary: then to France in April. These trips helped solidify the theoretical knowledge David learned while in school.

Wine service at Wild Ginger is more restrained and techincal, but the service at The Triple Door allows David to exercise his theatrical side. David says, “Wild Ginger and The Triple Door are amazing places to work, they offer me two very different environments in which to hone my skill as a sommelier."

David doesn't quite know where his newfound passion and skills will take him, but he is looking at the future with bright eyes and a sense of youthful optimism. "What I know is that I really love working for this company and I look forward to the many challenges that lie ahead."