Columbia Crest Two Vines Merlot-Cabernet 2008

Lately I have been really loving these bold reds like merlot and cabernet sauvignon from Washington State. This blend is no different. I have had it twice in the past two weeks, both times impressed by the smooth, rich, and complex flavors. The blend is 51% merlot, 43% cabernet franc, and 6% cabernet sauvignon. This is a fruit forward wine with flavors of raspberry and blackberry; finishing with rich vanilla notes from the oak aging. I found that it paired wonderfully with my simple spicy red sauce (see below) and fresh linguine. The fruitiness of the wine accentuated the kick of heat in the pasta. 

It is my mission this year to talk my husband into a road trip to Oregon and Washington to explore the wine regions of these states. As I mentioned above, I have really been turned on to merlots from Washington State in particular. A little trip to the Washington Wine Commission's website revealed to me that Washington is now the second producer of wine in the United States (California being the top, of course). The state's geographic situation on the northwest corner of the country provides the ideal micro-climates necessary to produce multiple varietals. 

I guess I better start packing...that's right less than a week before the big move and so far I only have, count 'em, TWO boxes packed! 

Simple Spicy Red Sauce

1 cup of crushed canned tomatoes (I like to buy the whole peeled San Marzano tomatoes and make a puree using the food processor but any good quality canned tomato will work)

4 generous tablespoons olive oil

1 heaping tablespoon dried oregano

2 teaspoons dried chili flakes

3 garlic cloves finely sliced

Heat olive oil over medium low heat. Add garlic, oregano, and chili flakes. Saute until the mixture softens in the oil and becomes fragrant, about 2 minutes. Pour in crushed tomatoes and season with salt and pepper to taste. Simmer on low for ten minutes, et voila! You can make so many variations of this sauce. Last night, I added sauteed mushrooms but in the past I have used pancetta, olives, chicken, fresh basil, the possibilities are endless!