Copyright Seattle Weekly
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.”