Washington Merlots from wineries include:

Barrage Cellars Boudreaux Cellars Buried Cane Camaraderie Cellars Canoe Ridge Vineyard Cedergreen Cellars  Chandler Reach Chateau Ste. Michelle Chatter Creek Columbia Crest Columbia Winery DeLille Cellars DiStefano Cellars Donedei Dunham Cellars Felicity Wines Fidelitas Five Star Cellars  Forgeron Cellars Gamache Vintners  Goose Ridge Estate Winery Gordon Brothers Family Winery Grande Reve Vintners Hard Row to Hoe Vineyards  Hightower Cellars

J. Bookwalter Winery Jones of Washington Kestrel Vintners  Kiona Vineyards & Winery Maninna Cellars Maryhill Winery Masquerade Wine Company Milbrandt Vineyards Northstar NW Totem Cellars OS Winery Otis Kenyan Wine  Red Sky Winery Reininger Winery Robert Karl Cellars  Saint Laurent Estate Winery Seven Hills Winery  Sleight of Hand Cellars Soos Creek Wine Cellars Stemilt Creek Winery Tamarack Cellars Terra Blanca Winery Tertulia Cellars Townshend Cellar  Willis Hall Wilridge Winery

 

Washington Merlot:  The Best in the World
• Taste nearly 100 Washington merlots
• Meet the faces behind the labels
• Sample merlot-friendly food by Taste of Tulalip chefs 
• Attend merlot seminars featuring:  Don Corson, Camaraderie Cellars; David Merfeld, Northstar; Patricia Gelles, Klipsun Vineyard
 
Hungry yet?
 
From Chef Dean Shinagawa, Tulalip Bay Restaurant:
• Pan-seared petit Washington tenderloin with Oregon blue cheese and merlot rosemary demi-glace
• Asian-style Washington tri-tip steak with edamame tempura and kochujang sour cream

 From Chef John Jadamec, Eagle Buffet:
• Rotisserie leg of American lamb marinated in balsamic vinegar, garlic, lemon juice, paprika, curry powder, black pepper with hard cider apple salsa and micro greens; focaccia bread, Dijon and stone ground mustard crostini
• Indian grilled American lamb loin, cumin, nutmeg, onions, garlic, pepper, yogurt with apple, peach and apricot chutney; curry lavash chip and cilantro

From Chef Gerard Shultz, Tulalip Banquet Chef:
• Pasta fagioli soup in warm baguette cup with Isernio's Italian chicken sausage
• Spaghetti cake with Isernio's provolone and herb chicken sausage and roasted tomato-fennel sauce

From Chef David Buchanan, Blackfish Restaurant:
• Heritage salmon over fire-roasted corn fritters
• Seared halibut with orange-fennel Cointreau marmalade

From Pastry Chef Nikol Nakamura:
• Brioche ice cream sandwiches - warm mini brioche buns with Snoqualmie Gourmet's pistachio gelato
• Layers of chocolate and cherry - dense chocolate cake, 55% chocolate custard, sour cherry jam and vanilla whipped cream
 
Chef Demonstrations by:
• Chef John Ponticelli - Tulalip mixed bouquet salad with citrus basil vinaigrette and micro greens (4:00pm - 4:40pm)
• Chef Brent Clarkson, Cedars Restaurant - Roasted beet and goat cheese Napolean-style with hazelnut vinaigrette, balsamic reduction (5:00pm - 5:40pm)

Benefiting: Washington Wine Industry Foundation