For the weekend of August 1st, 2015 "August is Washington Wine Month!"



The neighborhood has been abuzz this last month with the anticipation of the opening of Charles Smith's Jet City Complex just down the street. The winery is purported to be the largest urban winery in the country. The complex is a beautiful 32,000 sq ft state of the art facility. But, it is not the first urban winery in Seattle.


Some of the state's most interesting and innovative wineries are located in and around Seattle; WilRidge, Fall Line, Bartholomew, Kerloo, Elsom, OS, the list goes on. There is a long tradition of wine making in the area starting with the Boeing's own wine making club, Dave Larsen (Soos Creek), Ben Smith (Cadence), Tim Narby (Nota Bene Cellars) and John Bell (Willis Hall) all got their start there.


The Seattle Urban Wineries is a group of over 25 award winning artisan wineries in the city. The Organization is having its annual Taste of the City August 16th at Seattle's own Northwest Wine Academy in West Seattle. At the event you have the opportunity to sample wines made all over town paired with food from the schools award winning culinary program. The event is a fundraiser in conjunction with the American Institute for Wine and Food, as a fundraiser for scholarships for Culinary and Enology students.


Cloudlift Cellars winemaker Tom Stangeland is a graduate of NW Wine Academy who makes his wine just down the street from us at 4th and Lucille in Georgetown. Tom is a professional woodworker and talented cook who makes wines that are food friendly and easy to like. You can taste his new release at the event, but today I have one of my personal favorites of his.

2012 Cloudlift cellars Updraft Columbia Valley $17.99


Aromatic with scents of white flowers, jasmine and citrus, complex with pear, pineapple and gooseberry backed by a classic straw and hay the wine is well balanced with a nice citrus/lemongrass finish.


91 Points Wine Enthusiast

"Updraft is two thirds Sauvignon Blanc and one third Semillon, barrel-fermented. Full-bodied and fleshy, it's bursting with ripe yellow fruits, along with apricot and papaya. On the tropical edge, but focused and lightly toasty, as you'd find in a Bordeaux." - Paul Gregutt


A perfect summer wine, it lends itself to grilled chicken, Salmon or shrimp, Thai food and Asian cuisines. So I thought we could do some spot prawns with a Lime Sriracha dressing. Simple and crowd pleasing.

Grilled Spot Prawns with a Sriracha Lime Vinaigrette

For this recipe we used Spot Prawns that were frozen from this last season that a friend caught. You can use any prawn you want just make sure they are big enough they fall through the grill. 


2 pounds Spot Prawns or other large prawns, shell on

2 limes, juice and zest

2 tsp Fish sauce

2 tsp Honey

2 Tbl Sriracha

ΒΌ cup Salad Oil

1 bunch cilantro for garnish

Salt and pepper

Lime wedges for garnish

Oil for grill 

 Printable Instructions and Recipe

We hope you enjoy the recipe and find time to share some good food and wine with some friends and loved ones.

Thanks for your time and consideration,   
Leonard Rede, European Wine Specialist
Esquin Wine & Spirits
206 682-7374

Long Shadows Summer Barbecue and New Release Party
Tuesday August 4th
6 pm $30 RSVP

Taste the New Releases of Saggi and Sequel along with an array of Long Shadows wines.
Plus Jacks Barbecue!