For a cozy, classic French dinner by the fireplace, and something a bit different, try Sara Moulton’s Eggs Baked in Red Wine. We recommend using our Helix Merlot for both sauce and drinking!
On the side, try lightly steamed asparagus tossed with a little butter.
Chocolate bark is one of the easiest desserts you can make, and with a multitude of flavor combinations, this recipe is super adaptable to whatever is in your pantry.
For a Merlot pairing, we recommend using only the smallest sprinkling of cayenne pepper on the top of the chocolate bark. There will be a hint of heat from the cayenne, but the cinnamon spice will linger on the palate, pairing beautifully with our 2012 REININGER Merlot. If you’re looking for more heat and love cayenne, be more generous and try this chocolate bark with our Carmenere.
Wanting to wow your sweetheart with something handmade? This decadent truffle is easy to make and can be adapted to your taste buds and preferences. As it is, the truffles are lush and creamy with only a hint of sweetness. Use this recipe as a template, but experiment with spices, wines and toppings. We, personally, loved the truffles infused with the 2009 CPR Merlot rolled in cocoa powder and pistachios.
One of the most distinctive flavors of a good Merlot is chocolate. Perhaps this helps explain why Merlot is so popular and widely-consumed. After all, who doesn’t like a hint of chocolate every now and then?
Notes of chocolate help blend together the rich tones of red and black fruits and black pepper. Chocolate adds a bit of depth and sophistication to the typically fruit forward flavors of Merlot. Our absolute favorite way to bring out the chocolate notes in the 2012 Helix Merlot is with our Chocolate Dream Cookie Recipe.
This recipe is to die for and we guarantee it will become an instant favorite in your recipe rotation. Just try not to eat the whole batch before you get a chance to open the Merlot!
This is an entree-sized version of stuffed portobello mushrooms, which are meaty enough to satisfy a dinner crowd. (Don’t let the length fool you, it’s mostly detailed preparation techniques which will vastly improve the overall texture.) When removed sizzling from the oven, these stuffed portobellos have an appealing earthy aroma and a fresh tasting filling that is flavorful but not soggy. Try these mushrooms with Malbec & Syrah
When REININGER was starting out, Chuck wanted the winery to be Bordeaux-centric.
“Those are the wines I was really first introduced to as far as red wines go. They have a bold character, and Bordeaux grapes grow very well here. I’m a provincial person; I’m proud of where I live and where we’re from, and these grapes really express themselves beautifully here. Not that these grapes are indigenous to Walla Walla, but the Bordeaux red grapes are the ones that have really landed a home here in the Valley. They really are the founding core of the Walla Walla Valley.”
For REININGER’S inaugural vintage, Chuck’s wine portfolio included a 1997 Cabernet Sauvignon. Over the years, Chuck has become known for his REININGER Cabernet Sauvignon and in 2016, Chuck was asked to sit on a Cabernet Sauvignon winemaker’s panel with five other world-class international winemakers, where our 2012 vintage was featured. Although almost 20 years has passed since our first vintage, Chuck’s winemaking style and elevage, or the progression of wine from fermentation to bottling, hasn’t changed.
2012 Harvest & Vintage
For 2012 specifically, the Cabernet Sauvignon ended up being one of Chuck’s favorites. The harvest was really condensed. With fruit coming in on September 21 and ending around October 20, it was the shortest harvest Reininger ever had. Harvest was over in about three weeks whereas a typical Walla Walla harvest is two months.
That year we saw an early fall freeze, but it was an average summer and vintage in terms of heat units. The cooler nights allowed the Cabernet Sauvignon to hang on the vine longer than normal, which allowed for a slow phenolic development. Check out The World of Cabernet Sauvignon with Chuck Reininger, Part I to learn more about phenolics.
After fermentation, we always try to get the Cabernet Sauvignon into new oak barrels, but it depends on if we press off early enough. “In 2012, it was a huge juggling act. Because of logistics and space, we had to press off some of the fruit earlier than we wanted to,” explains Chuck.
That year, Chuck blended the Cabernet Sauvignon with 4% Petit Verdot to create a dark ruby wine with aromas of black cherry, currant, plum and baking spice. Aged in primarily French oak with 7% American for two years, the wine’s vivacious character was perfectly balanced by very fine tannins that extend long into the finish of buoyant cherry fruit.
We sold out of the 2012 vintage right before Chuck’s panel about Cabernet Sauvignon this past June for Celebrate Walla Walla, but we were lucky enough to show off this spectacular vintage for the event.
Our current vintage, the 2013 Cabernet Sauvignon, is one of the first vintages in the last few years made with 100% Cabernet Sauvignon grapes. Chuck’s winemaking style is nothing but consistent and you can see the elevage used in our current vintage is very similar to the award-winning 2012.
Aged in 90% French and 10% Russian oak for two years, our REININGER 2013 Cabernet Sauvignon possesses a generous garnet color, with fragrant scents of black currant, black cherry, savory spice, and hints of crushed rose petals and Sambuca. This is certainly showing its Walla Walla roots by spanning old world and new world supported by its two pillars of earthy, loamy dark fruit and savory herbs and spice while balancing its convivial acids with soft drying tannins.
2016 Harvest Update
The Cabernet Sauvignon rows over at Seven Hills Vineyard are looking really nice. The architecture has great air movement, and with an evenness in the vineyard everything should be ripening up consistently.
The brix are developing, but Chuck is hoping for more color development and lignification, or the process of the seeds turning brown. “I want to see a little more color and more lignification in the seeds. When they’re brown, there can be more tannins but they’re not extracted as easily and they’re not as bitter. Right now, the seeds still have quite a bit of greenness to them. We’re looking for that lignification and roundness of the seeds.
“Altogether, I’d say the Cabernet Sauvignon from Seven Hills has about another week or so. It’s evolving and getting there. It’s got good flavor. I really like how this vintage is turning out.”
2016 has been interesting, to say the least. As my first full year in Walla Walla comes to a close, all I can really say is “Abbie, you’re not in New England anymore.”
By the end of March temperatures were starting to reach into the mid-70s. On average, those temperatures are a good 20 degrees warmer than where I lived in Maine and Vermont, and 2016 was the first year I’d say I experienced Spring instead of Mud Season. Wheat and trees were blooming every day, which my allergies didn’t like, and bud break out in the vineyards was about a week early this past March. Vermont can sometimes still have snow on the ground in April, delaying bud break until mid-May and we’d be lucky to have temperatures in the mid-70s at the beginning of June.
Try this fun and non-traditional approach to Beef Tenderloin with Mushroom Sauce. By cooking it all on an outside grill, there’s no oven to over-heat your kitchen on a hot day, and just a couple of small bowls to wash. Recommend pairing with Cabernet Sauvignon
3 tbsp each olive oil and balsamic vinegar
1 tbsp soy sauce
½ tsp ground black pepper
2 tbsp olive tapenade
1 tbsp finely chopped flat-leaf parsley
4 beef tenderloin steaks (each about 5-6 ounces and 1 ½ inch thick)
4 large Portabella mushroom caps
1 large red bell pepper, stemmed, seeded, and quartered
4 thin slices Walla Walla Sweet Onion
2 cups torn watercress, arugula or other green
- Heat grill to medium (350-450 degrees). In a medium bowl, whisk together oil, vinegar, soy, and pepper; transfer ¼ cup to a small bowl. Whisk tapenade and parsley into medium bowl of dressing; set aside. Brush steak, mushrooms, and bell pepper with the ¼ cup dressing.
- Grill steaks, mushrooms, pepper, and onion with lid down, turning once, until grill marks appear on pepper and onion, mushrooms are tender, and steak is cooked the way you like it, 8-15 minutes total for vegetables and medium-rare meat.
- Arrange mushrooms, cupped side up, on a platter. Top each with greens, then a steak, pepper piece, and finishing with onion. Drizzle with reserved tapenade dressing.
Adapted from Sunset magazine
This recipe is perfect for the long summer days of the Pacific Northwest. Start up the grill and within minutes you’ll have a savory burger to enjoy on the patio. Pairs beautifully with our REININGER 2013 Malbec.
1 pound ground lamb
1 ¼ tsp curry powder
2 tsp ground cumin, divided
½ tsp turmeric
Kosher or sea-salt
4 hamburger buns
½ cup plain Greek-style yogurt
2 tbsp chopped fresh cilantro
1 cup loosely packed baby spinach
Mango chutney for serving
- Combine ground lamb, curry, 1 tsp cumin, turmeric, and 1 tsp salt. Mix well, then shape into 4 patties about 4 inches diameter by ¾ inch thick.
- Prep the sauce: whisk yogurt, cilantro, and remaining 1 tsp cumin together in a bowl.
- Oil a grill rack and place about 4-5 inches from heat source. When gas grill is hot, add the burgers and grill 3-4 minutes per side. Internal temp should be 160 degrees before removing from grill. Lightly toast buns.
- To serve, place burgers on toasted buns, then lightly salt and pepper. Top with yogurt sauce, spinach leaves and mango chutney.
Adapted from Oregon Food Day May 5, 2009
The Walla Walla Sweet Onion harvest just ended, and now it’s time to fill up our root cellars. And here’s an easy, simple recipe that will use up some of those onions that can’t fit in the cellar. Pairs perfectly with Merlot.
1 tbsp olive oil
2 ½ pounds Walla Walla Sweet onions, sliced
2-4 tbsp chopped fresh thyme
¾ tsp kosher salt
½ tsp black pepper
½ (14.1 -ounce) package refrigerated pie dough (such as Pillsbury)
¼ cup (1 ounce) crumbled feta cheese
¼ cup (1 ounce) shredded Swiss Cheese
1 large egg, lightly beaten
- Preheat the oven to 425 degrees.
- Heat the oil in a large skillet over medium-high heat. Add onion, thyme, salt and pepper; cook 20 minutes, stirring occasionally.
- Roll dough onto a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 ½ inch border; top with onion mixture. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch wide opening. Combine egg and 2 tbsp water; brush over dough. Bake at 425 degrees for 25 minutes or until golden. Cool for 10 minutes.
Adapted from Cooking Light, April 2011
- HomeREININGER Winery, located in the heart of the Walla Walla Valley, specializes in crafting elegant and finely structured red wines from hand-harvested, ultra premium grapes. From our first release in 1997, Reininger wines have possessed a unique quality derived from the winemaker’s awareness of and passion for the natural elements that make great wines. “We view our winery and winemaking as a great adventure and you are invited along for the journey. Our hope is that you enjoy exploring our wines as much as we do.” Chuck & Tracy Reininger Kelly & Ann Tucker Jay & Cyndi Tucker Terry and Ronnie Tucker Wine Spectator Review, Oct 15, 2010 Issue 92 points 2007 Reininger Cabernet Sauvignon Walla Walla Valley “Polished, generous and booming with flavor, with fine tannins that provide a plush background for the gorgeous black cherry, raspberry, blueberry and savory spice flavors. Hints of charred meat add depth…” Wine Enthusiast Magazine Selects 2007 Reininger Cabernet Sauvignon for “Cellar Selection“, Upcoming November Issue 93 points 2007 Reininger Cabernet Sauvignon Walla Walla Valley Wine Spectator Magazine Takes a Look at Our Syrahs July 2010 Reininger Syrah Walla Walla Valley Ash Hollow Vineyard 2006 93 points “Velvety in texture and distinctive in…
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- Wines“The wines are good, really good. They break through our jaded palates with great fruit flavors, just the right amount of oak, and they’re priced right.” -Pike and Western Wine Shop, Seattle, WA. Current Releases REININGER 2007 Cabernet Sauvignon Walla Walla Valley 2007 Carmenere Walla Walla Valley 2005 Cima Walla Walla Valley 2008 Reserve Chardonnay 2007 Malbec Walla Walla Valley 2006 Merlot Walla Walla Valley 2006 Syrah Ash Hollow Vineyard 2007 Syrah Walla Walla Valley HELIX by Reininger 2009 Aspersa Columbia Valley 2008 Cabernet Sauvignon Columbia Valley 2005 Merlot Stillwater Creek Vineyard 2006 Pomatia Columbia Valley 2005 Sangiovese Columbia Valley 2007 Syrah Clonal Selection Collection 2007 Syrah Columbia Valley Library Wines The following Reininger and Helix wines are no longer available for sale, but we are happy to offer tasting notes and technical information on the following vintages: REININGER 2006 Cabernet Sauvignon Walla Walla Valley 2006 Carmenere Seven Hills Vineyard 2006 Malbec Pepper Bridge Vineyard 2006 Syrah Pepper Bridge Vineyard 2005 Cabernet Sauvignon Walla Walla Valley 2005 Carmenere Walla Walla Valley 2005 Malbec Walla Walla Valley 2005 Merlot Walla Walla Valley 2005 Syrah Walla Walla Valley 2005 Syrah Ash Hollow Vineyard 2003 Cabernet Sauvignon Walla Walla Valley 2003 Cabernet Sauvignon…
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- ClubThe Club is Closed! It still exists… it’s just full! Two Ways You Can Still Get In… We have reached the tipping point where we can no longer assure new members consistent access to our most popular wines unless we limit and control the size of our wine club. Once you are in your are in as long as you wish to stay. So here are the two ways you can get into the Reininger Red Wine Club: Two Ways: first, we have a waiting list for those who are interested in our club and may want to join when space is available. Second, come by our tasting room in Walla Walla and you are guaranteed a spot for the time being. To get on the waiting list, simply enter your email address below. We will ask you to verify your email address and enter your name and zip code… and that’s it! Your on the List! Get on the Reininger Red Wine Club Waiting List! The Reininger Red Wine Club provides members with first notice and opportunity to enjoy new releases, limited production wines, and library releases. We have held, in reserve, a few memberships for prospective members who…
- ContactREININGER 5858 Old Highway 12 Walla Walla, WA 99362 Phone 509 522-1994 FAX 509 522-3530 firstname.lastname@example.org Visit our winery daily: 10 am to 5 pm (winter hours) Holiday Hours Thanksgiving Day: Closed Christmas Eve: 10 am to 1 pm Christmas Day: Closed New Years Eve: 10 am to 1 pm New Years Day: Closed REININGER Tasting Room Map Six miles west of Walla Walla on Highway 12 – Spalding Road Exit – right onto Old Highway 12 – first building on the right. Don’t miss any exciting news. Get added to the REININGER mailing list. We will not sell, rent or trade your personal information and you can unsubscribe at any time quickly and easily. Join REININGER Winery at many festive events around the Pacific Northwest and beyond! View events.