Coho Restaurant will showcase select Walla Walla wines from Time & Direction Wines, Maison Bleue Winery, Abeja Winery, and Gramercy Cellars during four special wine dinner events this spring. Each five-course locally sourced menu is specially tailored by Chefs Ryan and Tim to complement the featured wines, and guest hosts will walk diners through unique aspects of their wine production process and share tasting notes.
Dinner is $60 and the optional wine pairing $45.
March 20 – Wine Dinner featuring Time & Direction Wines
"What's the big deal in moving 3000 miles away to pursue your dream? You just have to convince your wife to leave everything on the east coast behind and that moving with three small children will be a piece of cake, without a job or place to live." That's exactly what Walla Walla winemaker Steve Wells from Time & Direction Winery did in the Spring of 2011. He'll share his wine and his evolution as a winemaker during this special evening.
May 15 – Wine Dinner featuring Maison Bleue Winery
Founded in 2007, Maison Bleue is dedicated to the production of terroir-driven wines from the Walla Walla Valley, focused primarily on Rhône varietals such as Syrah, Grenache and Viognier from The Rocks District of Milton-Freewater. Host Marc Leahy, winemaker from Maison Bleue Winery, will walk us through a tasting of their wines, wine production process, and vineyard selection and management.
June 5 – Wine Dinner featuring Abeja Winery
Abeja founders Ken and Ginger Harrison came to Walla Walla Valley in the late 1990s in search of land suitable for planting world class Cabernet Sauvignon. It was while searching for an ideal vineyard location that the couple discovered an extraordinary historic farmstead that captured their hearts and sparked their imagination. The idea for Abeja began to take hold. Kristie Adams, Abeja's national sales and education director, will walk us through a tasting of their wines, explaining their wine production process and vineyard sourcing.
June 12 – Wine Dinner featuring Gramercy Cellars
Walla Walla winemaker Greg Harrington will share his professional journey starting as Master of Wine and sommelier from New York City to a winemaker and farmer in Washington State, "where a close eye on the grapes (picked for almost-peak ripeness, mostly organic), matched with minimalist wine making techniques (no or little new oak, no additives) and a lot of time (extended aging) has created wine that’s considered some of the best that Washington offers." His wines exemplify the best of Washington winemaking and we are pleased to welcome him to Friday Harbor.