FTB Banner
Charles Smith Wine Tasting
Wednesday 2/9/11, 5-7pm

Full Throttle Bottles


Charles Smith Wine Tasting
at Full Throttle Bottles!
Georgetown, WA - I'm not sure I can say anything better than what his website (Charles Smith Wines) does...so here's what THAT says! The man is a master mixologist when it comes to grapes, in particular his syrahs. Come see what a man who doesn't follow the herd can do with his grapes. It's pure genius. Part Rock Star, part mad scientist, the man is brilliant. And nice to boot! We will be tasting the wines listed below, come see what all the fuss is about!

"First there was K Vintners, then the Magnificent Wine Company and now winemaker Charles Smith brings you his latest revelation. Charles Smith Wines: The Modernist Project is a response to how people generally consume wine today, that is immediately...as in immediately after being purchased at a market, restaurant or bar, to be drunk straight away. Wine in this category is typically either simple, or is a wine that would be much better a few years down the road. 'Modernist Project' wines are about putting as much into the bottle as possible. The intent is to create wines to be enjoyed now, but with typicity with regards to variety-that is merlot that tastes like merlot-and to the vineyard-wine that tastes like where it was grown. The wines are full of flavor, balanced, and true to their place of origin.

Owner-winemaker Charles Smith with his big hair, kick ass attitude and bold packaging arrived in the Walla Walla Valley following eleven years in Scandinavia managing rock bands. Originally hailing from northern California, he has been involved with wine personally and professionally his entire life. "It's just booze - drink it!" "

Kung Fu Girl Reisling: THIS GIRL IS SERIOUS! Aromatic, smooth, vibrant and tasty. Think tangerine, apricot, wet stone, key lime, clove, and nectarine. Now stop thinking and start drinking.....'CAUSE KUNG FU GIRL KICKS ASS! 100% Riesling from Evergreen Vineyard in The Ancient Lakes area of Columbia Valley AVA.

Velvet Devil Merlot: PURE VELVET! Milk chocolate, wild blackberry, baking spice, rose oil...beautifully perfumed Washington in a glass....Velvet Devil? HELL YEAH!

Boom Boom Syrah: EXPLOSIVE! Everything you want in a syrah....smooth, firm, fresh & dark...super dense purple with meaty dark fruit, Asian five spice & sweet tobacco. Intense yet plush texture...it will KNOCK YOUR SOCKS OFF!

Charles & Charles Red Blend: A collaboration between Charles Smith & Charles Bieler, this 50%Cabernet/50%Syrah will blow your mind. It pours dark, almost black, with a brooding nose of blackberry, cranberry, tobacco and sweet oak. The fruit carries through on the palette where you also find great texture, soft tannins and a long finish. This is one amazing wine born in the USA!

Chateau Smith Cabernet Sauvignon: Super smooth. Cedar, Rainier cherry, dark rose. A Washington Cabernet with a real sense of place. Ultra-balanced...ultra-fine!

We will be tasting these on Wednesday, February 9, 2011 from 5-7pm. Tasting fee for all of them is only $3! Bring your own glass to be GREEN and save $1! (And no, I don't mean bring a plastic glass silly!)

PS- SAVE THE DATE!!! Yes, it's true. We're turning 3 this year! And because I don't do anything in a small way, we're having a party! Sunday February 20th from 5:30-8:30pm, I'll be your hostess with the mostest at a special birthday party at The Stables. Reservations will be required, Cody from Epic Ales has even made a special beer just for us! And yes, there will be cake!!! So keep you eyes peeled for the invitation...it's coming soon!

And here's the requisite fine print for the tastings: Due to licensing laws in the state of Washington, we are limited to serving no more than 2oz per varietal/flavor and no more than a grand total of 8oz. You must be over the age of 21 to imbibe. (And I don't mean dog years...) 
Thanks, Erika & Crew 

 Trivia, Links, and "Just Because" fun stuff!


Who likes contests? I do! I do!!

Beer festivals...Were they better in the old days?

Do you have a rare peice of art? If you bought one of the Horrors of Literature pieces from M.S. Corley, you just might!

Eh Brah, you like da beer? Check out this interview with Garrett Marrero of Maui Brewing Co fame!

Now this is Recycling!!! I would expect nothing less from Oskar Blues!

A brief History of...CIDER!

Stone seeks World Domination!!! OK, not really. But they are expanding to Europe. The Bastards.

There's an app for that. For girl scout cookies? Yes. Seriously.

Pretzel Pickle Pairing with Pike... Now that's some alliteration! And it leads to our recipe of the week below!


NEWSFLASH!!! Maritime Pacific is 2011 Seattle Beer Week brewery! On a side note, have you ever been the brewery and had their deep fried bacon? It's Good. With a capital G. Looking forward to the SBW brew!!!

Recipe of the Week!
Pretzel-Crusted Pickle Chips with Mustard Sauce

Courtesy of the Food Network


Picture of Pretzel-Crusted Pickle Chips with Mustard Sauce Recipe  


For the Sauce:

  • 1 1/4-inch-thick slice red onion, finely diced
  • 3 tablespoons spicy brown mustard
  • 11/2 tablespoons yellow mustard
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • Kosher salt

For the Chips:

  • Vegetable oil, for frying
  • 6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
  • 2 cups salted mini pretzels
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • Celery salt, for sprinkling (optional)


Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.


Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.


Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.

New/Returning Items in stock now (in no particular order..):

***Rare Beer/wine alert!***    
  • North Coast Old Stock Ale 2009, Cellar Reserve - Aged in Bourbon Barrels
  • Lost Abbey Angel's Share 2010 Brandy barrel (they did a bourbon one too)
  • North Coast 20th Anniversary Ale
  • Great Divide Old Ruffian barleywine

Also, more things coming back in or new seasonals! 

  • 21st Amendment Bitter American
  • The Bruery Rugbrod
  • Allagash Four (quad)
  • Fullers ESB
  • New Belgium Lips of Faith series Dunkelweiss
  • Pike XXXXX Stout
  • Trade Route Ginger Pale (FINALLY back in bottles!)
  • Firestone Walker Double Jack Double IPA
  • Woodchuck Spring Cider
  • Mad River Serious Black Ale
  • Anchor Steam Old Foghorn Barleywine Style Ale
  • Lagunitas Cappucino Stout
  • Lagunitas Czech Style Pilsner
  • Midnight Sun XXX Black Double IPA
  • Black Xingu (from Brazil!)
  • Left Hand Wake Up Dead Imperial Stout


Cool merchandise: 

  • You asked for it, you got it! FTB Logo baseball hats.
  • New FTB logo wear! Black T-shirts & special pink girly shirts!!

    Follow us on Facebook to get the most current new releases. Here are handy link! Make sure to "Like" the fan page too!

     Find us on Facebook Be our friend on Facebook for fun information and links!



    "Like" our fan page on Facebook for all new arrivals!


    Follow us on Twitter



    Rate us on Yelp! Love us? Let the world know! Want us to do better? Let ME know! (Erika)


    For you beer geeks...rate us on the beer websites!


    Rate us on Beer Advocate!

    Rate us on RateBeer!