“The Daily Drink” introduces you to a must-try libation from our booze columnist Zach Geballe. It may be a cocktail he loves at a specific bar here in Seattle (or one’s he concocted himself), or a bottle of wine or beer he’s excited about, often local.
Pork is a tricky pairing, especially when it’s got some exotic spices. I tend to go with white, and was going to serve a Riesling at my dinner party Sunday night. Then I met Paul Gregutt, the winemaker at Waitsburg Cellars, and tasted his “Chevray,” a portmanteau of Chenin and Vouvray (the grape and the style of wine it’s modeled on). Since Chenin Blanc is a tough sell in the US (but one of my favorite white grapes), I was thrilled to find that someone in Washington is making a delicious version, and at a very approachable price ($17). Crisp, clean, but with a hint of white peach and white flowers, it was a killer pairing with roasted pork loin, and is definitely worth taking a chance on.
Zach Geballe does a lot of drinking. When he’s not working at The Dahlia Lounge or for his business Vine Trainings, he’s studying for the Court of Master Sommeliers Exam. His weekly column here at Seattle Weekly, The Bar Code, endeavors to inspire, educate and sometimes poke fun at all things beer, wine and spirits related.