Tiny in stature, but certainly not on opinions, Alice Feiring is a wine journalist, author and one of the leading advocates of natural wine in the USA. Wednesday evening, Walla Walla had the great experience of listening to Alice speak at Whitman College. And many thanks to Professor Kevin Pogue of the Geology Department and the Lecture Series for making it possible.

Many may know Alice from her controversial book, The Battle for Wine and Love: or How I Saved the World from Parkerization Since the release of her book, Alice has added to the fans she already had through her blog, In Vino Veritas and also added some critics to her list.

It was a pleasure for me to visit with Alice before she went up to the lectern. She was genuine and warm. We mostly discussed her visit to Walla Walla and the politics of wine blogging. Alice started her wine blog in 2004 (I started a year later) when wine blogging was still very much a "man's world." Watching her mannerisms, they were very delicate and ethereal and she even curtsied at the end of her speech. There was a sense of shyness about her and I thought to myself, "This cannot be the same woman who was kicked out of Mark Squire's Forum - - I mean, Robert Parker's Forum."

So you might wonder, "How did Alice save the world from Parkerization?" The New World has been accused by many of pandering to Robert Parker's palate, which often means "manipulating" and following a "recipe" to get Parker's palate all twitterpated. After all, a "twitterpated Parker palate" (say that three times) can often bring high scores. It can also be a double-edge sword if it means losing the expression of the terroir.

Seconds before Alice took the stage, I looked behind me and saw the auditorium was filled with WWCC Eno/Vit students, winemakers and vineyardists. Something told me before the end of the evening, "feathers would be ruffled." Or is that vines would be shaken and leaves would be ruffled?

Alice Feiring believes in the natural wine movement, such as organic and biodynamic wines. Alice prefers wines that have not been "manipulated" by man, even down to the irrigation (I knew the irrigation comment was going to get some reactions from the audience - and I was right!) She feels that wines are manipulated by irrigation when we water and then stress out the grape. Water should only be used to keep a vine alive or when newly planted, says Alice, pointing out the vineyards in the Sinai Peninsula.

Of course, it is no secret that some New World wines have been "manipulated" by oak, adding acids to over-ripe grapes, using packaged yeasts instead of "wild yeasts", adding water to correct sugars, and even reverse osmosis removal of alcohol. She even suggested that stirring of the lees in white wines was a manipulation.

Do I agree with everything Alice had to say. No, but it was certainly good food for thought. Alice says oak is to be used as a vessel and not for flavor. I can appreciate the use of the vessel, but I will admit that I enjoy "vanillans" in merlot and cabernet sauvignon, yet I hate "getting run over by a logging truck of oak" in white wines.

This is the second visit to Walla Walla for Alice. She was here in 2004 and this week she returned to several of the vineyards and wineries she visited back then. She mentioned in Washington State we still haven't defined our terroir. I think that is true when you consider how extreme in climate and soil the state of Washington is. But she did say, the closest wine she has tasted to being Washington terroir was the wines from Cayuse Vineyards in Walla Walla AVA.

When I left the auditorium lobby I was wishing I was a little mouse in the pockets of the winemakers and vineyardist who were possibly rebutting what Alice had to say. I love these kind of discussions and I love hearing both sides, because I feel there is no wrong or right. Let me say this, I think all Alice really wants is for consumers to think about the next bottle of wine they purchase. And I think Alice wants winemakers and vineyard owners to think about their next vintage and how they can make it more expressive of the terroir.

And when it is all said and done, for better or worse, we all want the same wines that "Appellation Feiring" wants (from her blog): " ... I want my wines to tell a good story. I want them natural and most of all, like my dear friends, I want them to speak the truth even if we argue. ... those who love the differences in each vintage, who abhor homogenization, who want wines that make them smile, think, laugh,and feel sexy."

Tiny in stature, but certainly not on opinions, Alice Feiring is a wine journalist, author and one of the leading advocates of natural wine in the USA. Wednesday evening, Walla Walla had the great experience of listening to Alice speak at Whitman College. And many thanks to Professor Kevin Pogue of the Geology Department and the Lecture Series for making it possible.

Many may know Alice from her controversial book, The Battle for Wine and Love: or How I Saved the World from Parkerization Since the release of her book, Alice has added to the fans she already had through her blog, Veritas In Vino and also added some critics to her list.

It was a pleasure for me to visit with Alice before she went up to the lectern. She was genuine and warm. We mostly discussed her visit to Walla Walla and the politics of wine blogging. Alice started her wine blog in 2004 (I started a year later) when wine blogging was still very much a "man's world." Watching her mannerisms, they were very delicate and ethereal and she even curtsied at the end of her speech. There was a sense of shyness about her and I thought to myself, "This cannot be the same woman who was kicked out of Mark Squire's Forum - - I mean, Robert Parker's Forum."

So you might wonder, "How did Alice save the world from Parkerization?" The New World has been accused by many of pandering to Robert Parker's palate, which often means "manipulating" and following a "recipe" to get Parker's palate all twitterpated. After all, a "twitterpated Parker palate" (say that three times) can often bring high scores. It can also be a double-edge sword if it means losing the expression of the terroir.

Seconds before Alice took the stage, I looked behind me and saw the auditorium was filled with WWCC Eno/Vit students, winemakers and vineyardists. Something told me before the end of the evening, "feathers would be ruffled." Or is that vines would be shaken and leaves would be ruffled?

Alice Feiring believes in the natural wine movement, such as organic and biodynamic wines. Alice prefers wines that have not been "manipulated" by man, even down to the irrigation (I knew the irrigation comment was going to get some reactions from the audience - and I was right!) She feels that wines are manipulated by irrigation when we water and then stress out the grape. Water should only be used to keep a vine alive or when newly planted, says Alice, pointing out the vineyards in the Sinai Peninsula.

Of course, it is no secret that some New World wines have been "manipulated" by oak, adding acids to over-ripe grapes, using packaged yeasts instead of "wild yeasts", adding water to correct sugars, and even reverse osmosis removal of alcohol. She even suggested that stirring of the lees in white wines was a manipulation.

Do I agree with everything Alice had to say. No, but it was certainly good food for thought. Alice says oak is to be used as a vessel and not for flavor. I can appreciate the use of the vessel, but I will admit that I enjoy "vanillans" in merlot and cabernet sauvignon, yet I hate "getting run over by a logging truck of oak" in white wines.

This is the second visit to Walla Walla for Alice. She was here in 2004 and this week she returned to several of the vineyards and wineries she visited back then. She mentioned in Washington State we still haven't defined our terroir. I think that is true when you consider how extreme in climate and soil the state of Washington is. But she did say, the closest wine she has tasted to being Washington terroir was the wines from Cayuse Vineyards in Walla Walla AVA.

When I left the auditorium lobby I was wishing I was a little mouse in the pockets of the winemakers and vineyardist who were possibly rebutting what Alice had to say. I love these kind of discussions and I love hearing both sides, because I feel there is no wrong or right. Let me say this, I think all Alice really wants is for consumers to think about the next bottle of wine they purchase. And I think Alice wants winemakers and vineyard owners to think about their next vintage and how they can make it more expressive of the terroir.

And when it is all said and done, for better or worse, we all want the same wines that "Appellation Feiring" wants (from her blog): " ... I want my wines to tell a good story. I want them natural and most of all, like my dear friends, I want them to speak the truth even if we argue. ... those who love the differences in each vintage, who abhor homogenization, who want wines that make them smile, think, laugh,and feel sexy."

Do you love Washington State Merlot? As Pee-wee Herman would say, "If you love it, why don't you marry it?"

Well, unfortunately we can't marry Merlot. I understand it is still illegal to marry Merlot in several states, especially in the southern states - ahem. Don't cry and there's no need to picket! Not all is lost. You can Twitter your love for Washington Merlot on Thursday, March 25 from 5 - 8 pm PDT.

It's easy to show your Mer-love. Here's what you do:

• Locate a Washington Merlot or two or three! Make it your favorite stand-by or grab a couple of new favorites.
• Hop or fly and land on Twitter. As you're are tasting your scrumptious Merlot, you can also track the tweets. Follow the hashtag #WAMerlot in a search column and tweet, tweet, tweet away.

You can tweet from home. You can invite your neighbors and friends over and make it a party! Tweet from your favorite local winery, wine bar or restaurant. No matter where you are tweeting, just make sure you are tweeting and slurping a Merlot from Washington State!

For more information and how to sign up to show your support, check out http://wamerlot.eventbrite.com/

Do you love Washington State Merlot? As Pee-wee Herman would say, "If you love it, why don't you marry it?"

Well, unfortunately we can't marry Merlot. I understand it is still illegal to marry Merlot in several states, especially in the southern states - ahem. Don't cry and there's no need to picket! Not all is lost. You can Twitter your love for Washington Merlot on Thursday, March 25 from 5 - 8 pm PDT.

It's easy to show your Mer-love. Here's what you do:

• Locate a Washington Merlot or two or three! Make it your favorite stand-by or grab a couple of new favorites.
• Hop or fly and land on Twitter. As you're are tasting your scrumptious Merlot, you can also track the tweets. Follow the hashtag #WAMerlot in a search column and tweet, tweet, tweet away.

You can tweet from home. You can invite your neighbors and friends over and make it a party! Tweet from your favorite local winery, wine bar or restaurant. No matter where you are tweeting, just make sure you are tweeting and slurping a Merlot from Washington State!

For more information and how to sign up to show your support, check out http://wamerlot.eventbrite.com/

Now mind you, I'm a frugal kind of "girl" and I don't keep a lot of Leonetti Cellars around in my modest wine collection. Since I've been single in the last 12-years, I find what I would spend for one bottle of Leonetti Cellars I could buy almost three bottles of exceptional wines from the Walla Walla Valley. Hey, my maiden name isn't McIntyre for nothing. Scots are known for their frugality.

In the last month, for some reason, I kept staring at my last bottle of Leonetti Cellars, a 2001 Columbia Valley Merlot. What ran through my mind was, "Do I open it? Do I put some more age on it? Or shall I just tuck it away 'forever' and let my kidlets and siblings find it someday in my estate and either enjoy it or have a good chuckle?"

I eventually just stuffed those questions in the back of my mind, like I often do knowing that when I least expect it, I will have my answer. You see, I didn't buy any of my Leonetti's. They were either gifts or wine trades from one very special person. If you are any kind of a professional or self-proclaimed "wine-o" you have to know about the wines from Leonetti Cellars in Walla Walla. Quality exudes from these luscious red wines.

Exactly a week ago Friday morning, I finally had my answer on what to do with the last bottle of the Leonetti Cellars. I called some friends and invited them over to my house the next evening. One of the friends I invited is a student at the Eno/Vit Center in Walla Walla, whose wine palate I respect. The other phone call was to long-time family friends who just moved to Walla Walla from Seattle. They are extreme "foodies" and known to make road trips with bottles of Leonetti Cellars just in case the restaurants they dine in doesn't have any "decent" wine on the menu.

Saturday afternoon, just before I headed out to run some errands, I finally opened the bottle of Leonetti Cellars Merlot - 2001. I wanted to give it some breathing time. As I opened the bottle, I was reminded of how I obtained it. I giggled to myself fondly remembering this distinguished gentleman who I would do extra typing for. And even though I was on law office time and worked at the law office that bore his last name, he would often drop by a gift of thanks. He would drive in the parking lot and stop his car at the front door before he headed to his personal parking space in the back. He would come in the front door and quietly place a bottle of wine, wrapped in a plain brown paper sack, under my desk. He would then head back out to his car, drive it to the parking spot and come in the back door like he always did every morning.

Through the last ten years we would exchange opinions about the local wines. I would often tell him about some of the new wineries and their wines and he would tell me about some new wine gadget he had just purchased and whether or not it worked. Sometimes we would trade bottles of Walla Walla wines and I often felt as if I got the better part of the deal, but that's how he preferred it. He had a good palate and understood quality - well, not just with wine but with everything in his life.

My friends showed up that evening and we had a feast of cured meats, cheeses, olives, flat bread and chocolate-dipped coconut macaroons. We gathered around the kitchen island which seems to be the gathering place, while the formal dining room now gets ignored. The Leonetti was poured. The color of the Merlot was a deep red with just a halo of copper showing that the wine indeed had some age. Aromas of fall leaves and sweet straw came from the glass. The anticipated sip brought large flavors of bramble berries and undertones of currants and licorice. It wasn't big on oak, but rather silky on the tongue. The finish kept traveling with hints of spice. The wine was just what we hoped it to be - it didn't disappoint. Of course, before we tasted the wine we had toasted the gentleman who gave me the bottle. The room remained silent as we pondered the wine and the moment.

I have discovered the most important thing about wine, and especially wines of this quality like Leonetti Cellars. Wines shouldn't be tucked away forever like trophy pieces. They are meant to shared and enjoyed. Wine can make new memories and revive memories. This bottle was given to me with a lot of thought behind it and given with the intent for me to enjoy. It was a bitter-sweet ending that I would eventually share this bottle of wine with friends just as it had been shared with me.

Here's to you, Dutch. It was an honor having you in my life.

Now mind you, I'm a frugal kind of "girl" and I don't keep a lot of Leonetti Cellars around in my modest wine collection. Since I've been single in the last 12-years, I find what I would spend for one bottle of Leonetti Cellars I could buy almost three bottles of exceptional wines from the Walla Walla Valley. Hey, my maiden name isn't McIntyre for nothing. Scots are known for their frugality.

In the last month, for some reason, I kept staring at my last bottle of Leonetti Cellars, a 2001 Columbia Valley Merlot. What ran through my mind was, "Do I open it? Do I put some more age on it? Or shall I just tuck it away 'forever' and let my kidlets and siblings find it someday in my estate and either enjoy it or have a good chuckle?"

I eventually just stuffed those questions in the back of my mind, like I often do knowing that when I least expect it, I will have my answer. You see, I didn't buy any of my Leonetti's. They were either gifts or wine trades from one very special person. If you are any kind of a professional or self-proclaimed "wine-o" you have to know about the wines from Leonetti Cellars in Walla Walla. Quality exudes from these luscious red wines.

Exactly a week ago Friday morning, I finally had my answer on what to do with the last bottle of the Leonetti Cellars. I called some friends and invited them over to my house the next evening. One of the friends I invited is a student at the Eno/Vit Center in Walla Walla, whose wine palate I respect. The other phone call was to long-time family friends who just moved to Walla Walla from Seattle. They are extreme "foodies" and known to make road trips with bottles of Leonetti Cellars just in case the restaurants they dine in doesn't have any "decent" wine on the menu.

Saturday afternoon, just before I headed out to run some errands, I finally opened the bottle of Leonetti Cellars Merlot - 2001. I wanted to give it some breathing time. As I opened the bottle, I was reminded of how I obtained it. I giggled to myself, fondly remembering this elderly and very distinguished gentleman and how I would type some special projects for him. And even though I was on law office time and worked at the law office that bore his last name, he would often drop by a gift of thanks. He would drive in the parking lot and stop his car at the front door of the office before he headed to his personal parking space in the back. He would come in the front door with a bottle of wine wrapped in a plain brown paper sack and quietly place it under my desk. He would then head back out to his car, drive it to the parking spot and come in the back door like he always did every morning.

Through the last ten years we would exchange opinions about the local wines. I would often tell him about some of the new wineries and their wines and he would tell me about some new wine gadget he had just purchased and whether or not it worked. Sometimes we would trade bottles of Walla Walla wines and I often felt as if I got the better part of the deal, but that's how he preferred it. He had a good palate and understood quality - well, not just with wine but with everything in his life.

My friends showed up that evening and we had a feast of cured meats, cheeses, olives, flat bread and chocolate-dipped coconut macaroons. We gathered around the kitchen island which seems to be the gathering place, while the formal dining room now gets ignored. The Leonetti was poured. The color of the Merlot was a deep red with just a halo of copper showing that the wine indeed had some age. Aromas of fall leaves and sweet straw came from the glass. The anticipated sip brought large flavors of bramble berries and undertones of currants and licorice. It wasn't big on oak, but rather silky on the tongue. The finish kept traveling with hints of spice. The wine was just what we hoped it to be - it didn't disappoint. Of course, before we tasted the wine we had toasted the gentleman who gave me the bottle. The room remained silent as we pondered the wine and the moment.

I have discovered the most important thing about wine, and especially wines of this quality like Leonetti Cellars. Wines shouldn't be tucked away forever like trophy pieces. They are meant to shared and enjoyed. Wine can make new memories and revive memories. This bottle was given to me with a lot of thought behind it and given with the intent for me to enjoy. It was a bitter-sweet ending that I would eventually share this bottle of wine with friends, just as it had been shared with me.

Here's to you, Dutch. I feel honored to have had you in my life.

The first time I was introduced to Caleb Foster was in a viticulture class. The focus of the lecture was the importance of the relationship between vineyard owner and winemaker and Caleb was our speaker for the evening. Caleb obviously left an impression on me because I can still remember the class, and after visiting with Caleb recently and drinking his wines with him, Caleb is a man of his word. His wines express the importance of the relationship between vineyard owner and winemaker. The wines of Buty indeed stay true to the vineyards.

Caleb Foster's winemaking career started in 1991 as a winemaking assistant for Woodward Canyon. In 1999, he moved on to become an enologist for Chateau Ste Michelle. The start of the new millennium was a significant one as Caleb traveled down to Marlborough, New Zealand as a production assistant for Foxes Island and Seven Tarraces wines during their 2000 crush. In 2001, the married team of Nina Buty Foster and Caleb Foster created Buty Winery in Walla Walla. Buty Winery produces small cuvees of white and red single vineyard blends from Washington State. Their accolades are many, including two times named as "Wine of the Year" by Seattle Magazine and also by Food & Wine Magazine.

The selection of Buty wines are impressive. Caleb poured a classic Bordeaux-style white blend of Buty 69% Sémillon, 26% Sauvignon Blanc and 5% Muscadelle. I believe this was the first time I had ever tasted a Washington State wine with Muscadelle and I believe this is the first Muscadelle produced in Walla Walla. Caleb described the vineyards that grew these white grapes and from his descriptions I felt as if I was part of the journey. I could even see in my mind's eye the Muscadelle from the Lonesome Springs Ranch and how the fruit was kept fully shaded from the summer sun. The nose on this 2008 white wine was of honeysuckle and the palate was clean, fresh and dry with taste of melons, lemon and a bit of honey.

The cool desert nights created a bright and acidic wine for the Buty Winery Conner Lee Vineyard Chardonnay - 2008. Notes of peaches and green apples picked from the orchard were alive and yet eased into a soft citrus finish. This was my style of Chardonnay - the style that shows off its fruit without being overoaked and cloying of butter.

Phinny Hill in the Horse Heaven Hills AVA holds the secret to the Buty Columbia Rediviva, a blend of 55% Cabernet Sauvignon and 45% Syrah. This 2006 estate blend showcases that Buty was the first Washington state winery to focus a Cabernet Sauvignon/Syrah blends as "deluxe" wines.

The Phinny Hill Vineyard is one of the warmest sites in the state. It's layers of ancient cobblestones and sandy silt-loam soil sits high above the Columbia River, but the chosen blocks remain protected from the high and piercing winds. Cherries, berries, caramel and pepper greeted my nose and palate. This rich inky blend is definitely an age-worthy wine.

The thoughtful name, "Columbia Rediviva" was the name of Captain Robert Gray's ship, the first non-Native American navigator who entered an unnamed river. It was in 1792 Gray gave this powerful river its name, The Columbia. It is the same majestic Columbia River that connects and has contributed to all of the vineyards that Caleb has crafted into his wines.

Enter the BEAST! The BEAST label is the alter ego of Buty. It's that "second self" that allows Buty to explore special one of a kind releases. Every year on Halloween and sometimes on April Fool’s Day, the BEAST releases wines that are not typically in Buty's wine portfolio. To catch a BEAST, you must join the Friends of the BEAST Club. Since BEASTS are known to be elusive and difficult to control, these very limited single vineyard wines move fast! I had a rare opportunity to sample three of the BEASTS - a Syrah, Malbec and a Grenache. Since my tasting, I understand that two of the BEASTS have been tamed and left the building. BEAST Phinny Hill Syrah - 2008 is still available to catch.

In 2006, Nina and Caleb purchased 10 acres of orchards near the Washington/Oregon Border on the Oregon side. They organically prepared the land and planted clones of Syrah, Cabernet Sauvignon, Grenache, Mourvèdre, Marsanne and Roussanne. The venerable cobblestone land, which was part of the old Walla Walla River, gave the estate its name: Rockgarden. The "Rediviva of the Stones" from this vineyard of the Walla Walla Valley are wines to watch for.

These wines spoke "old world" to me. They are aroma driven and well thought out from the soil to the bottle. The wines told me that indeed, Caleb Foster is a winemaker of his word, and not only does he have a relationship with the vineyard owners, but the soil and the vines, as well. And with each new vintage, the contributions of the terroir and the vineyards will continue to create new beautys and new beasts for Buty Winery.

The first time I was introduced to Caleb Foster was in a viticulture class. The focus of the lecture was the importance of the relationship between vineyard owner and winemaker and Caleb was our speaker for the evening. Caleb obviously left an impression on me because I can still remember the class, and after visiting with Caleb recently and drinking his wines with him, Caleb is a man of his word. His wines express the importance of the relationship between vineyard owner and winemaker. The wines of Buty indeed stay true to the vineyards.

Caleb Foster's winemaking career started in 1991 as a winemaking assistant for Woodward Canyon. In 1999, he moved on to become an enologist for Chateau Ste Michelle. The start of the new millennium was a significant one as Caleb traveled down to Marlborough, New Zealand as a production assistant for Foxes Island and Seven Tarraces wines during their 2000 crush. In 2001, the married team of Nina Buty Foster and Caleb Foster created Buty Winery in Walla Walla. Buty Winery produces small cuvees of white and red single vineyard blends from Washington State. Their accolades are many, including two times named as "Wine of the Year" by Seattle Magazine and also by Food & Wine Magazine.

The selection of Buty wines are impressive. Caleb poured a classic Bordeaux-style white blend of Buty 69% Sémillon, 26% Sauvignon Blanc and 5% Muscadelle. I believe this was the first time I had ever tasted a Washington State wine with Muscadelle and I believe this is the first Muscadelle produced in Walla Walla. Caleb described the vineyards that grew these white grapes and from his descriptions I felt as if I was part of the journey. I could even see in my mind's eye the Muscadelle from the Lonesome Springs Ranch and how the fruit was kept fully shaded from the summer sun. The nose on this 2008 white wine was of honeysuckle and the palate was clean, fresh and dry with taste of melons, lemon and a bit of honey.

The cool desert nights created a bright and acidic wine for the Buty Winery Conner Lee Vineyard Chardonnay - 2008. Notes of peaches and green apples picked from the orchard were alive and yet eased into a soft citrus finish. This was my style of Chardonnay - the style that shows off its fruit without being overoaked and cloying of butter.

Phinny Hill in the Horse Heaven Hills AVA holds the secret to the Buty Columbia Rediviva, a blend of 55% Cabernet Sauvignon and 45% Syrah. This 2006 estate blend showcases that Buty was the first Washington state winery to focus a Cabernet Sauvignon/Syrah blends as "deluxe" wines.

The Phinny Hill Vineyard is one of the warmest sites in the state. It's layers of ancient cobblestones and sandy silt-loam soil sits high above the Columbia River, but the chosen blocks remain protected from the high and piercing winds. Cherries, berries, caramel and pepper greeted my nose and palate. This rich inky blend is definitely an age-worthy wine.

The thoughtful name, "Columbia Rediviva" was the name of Captain Robert Gray's ship, the first non-Native American navigator who entered an unnamed river. It was in 1792 Gray gave this powerful river its name, The Columbia. It is the same majestic Columbia River that connects and has contributed to all of the vineyards that Caleb has crafted into his wines.

Enter the BEAST! The BEAST label is the alter ego of Buty. It's that "second self" that allows Buty to explore special one of a kind releases. Every year on Halloween and sometimes on April Fool’s Day, the BEAST releases wines that are not typically in Buty's wine portfolio. To catch a BEAST, you must join the Friends of the BEAST Club. Since BEASTS are known to be elusive and difficult to control, these very limited single vineyard wines move fast! I had a rare opportunity to sample three of the BEASTS - a Syrah, Malbec and a Grenache. Since my tasting, I understand that two of the BEASTS have been tamed and left the building. BEAST Phinny Hill Syrah - 2008 is still available to catch.

In 2006, Nina and Caleb purchased 10 acres of orchards near the Washington/Oregon Border on the Oregon side. They organically prepared the land and planted clones of Syrah, Cabernet Sauvignon, Grenache, Mourvèdre, Marsanne and Roussanne. The venerable cobblestone land, which was part of the old Walla Walla River, gave the estate its name: Rockgarden. The "Rediviva of the Stones" from this vineyard of the Walla Walla Valley are wines to watch for.

These wines spoke "old world" to me. They are aroma driven and well thought out from the soil to the bottle. The wines told me that indeed, Caleb Foster is a winemaker of his word, and not only does he have a relationship with the vineyard owners, but the soil and the vines, as well. And with each new vintage, the contributions of the terroir and the vineyards will continue to create new beautys and new beasts for Buty Winery.

This month's host for Wine Blogging Wednesday is a goddess – a Domestic Goddess. Jennifer Hamilton of The Domestic Goddess has selected "Your Tender-est Twosome" as February's theme. She has asked us to pair a wine with a dessert as she believes that after several great entrees the focus of the meal is long gone. Jennifer says, “Every once in a while, dessert deserves the attention given to a main course; and a wine to match.”

As a fan of a good dessert, I have to agree with Jennifer. However, I typically do not keep a lot of dessert around my house other than a canister of licorice and a apothecary jar of Hershey Kisses on one of the kitchen counters. It's almost more for looks than anything. But a few weeks ago I had a very memorable dessert that was paired with a memorable wine. The pairing of the two were just - - well - - memorable!

Cheryl Hodgins, co-owner of Skylite Cellars in Walla Walla invited me to the winery to enjoy a wonderful spread of food and Skylite Cellars wine pairings. It was a great evening catching up with all of the exciting news going on at the winery, as well as our own gossip. You see, it seems like I have known Cheryl forever as in our "early years" we spent a lot of time together working on charitable causes in Walla Walla.

There were many “perfect pairings” of nibbles and Skylite Cellars wine, but that will be another blog at another time. The evening ended with the exact focus that Jennifer Hamilton of Domestic Goddess is looking for - - a slice of cheesecake topped with a rich cherry sauce and a glass of Skylite Cellars Columbia Valley Syrah - 2006. Nope. Not a dessert wine, but a dry Syrah served with a dessert - - and it worked. Oh my how it worked! The sweetness of the cherries and the creamy mouthfeel of the cheesecake paired oh-so-well with the spice and the meatiness of the smoky Syrah. After a bite of cheesecake, the finish of the Syrah still left a dark cherry flavor on my palate, but almost like a dark sweet Port. The finish of the wine and dessert alone was an experience.

This month's host for Wine Blogging Wednesday is a goddess – a Domestic Goddess. Jennifer Hamilton of The Domestic Goddess has selected "Your Tender-est Twosome" as February's theme. She has asked us to pair a wine with a dessert as she believes that after several great entrees the focus of the meal is long gone. Jennifer says, “Every once in a while, dessert deserves the attention given to a main course; and a wine to match.”

As a fan of a good dessert, I have to agree with Jennifer. However, I typically do not keep a lot of dessert around my house other than a canister of licorice and a apothecary jar of Hershey Kisses on one of the kitchen counters. It's almost more for looks than anything. But a few weeks ago I had a very memorable dessert that was paired with a memorable wine. The pairing of the two were just - - well - - memorable!

Cheryl Hodgins, co-owner of Skylite Cellars in Walla Walla invited me to the winery to enjoy a wonderful spread of food and Skylite Cellars wine pairings. It was a great evening catching up with all of the exciting news going on at the winery, as well as our own gossip. You see, it seems like I have known Cheryl forever as in our "early years" we spent a lot of time together working on charitable causes in Walla Walla.

There were many “perfect pairings” of nibbles and Skylite Cellars wine, but that will be another blog at another time. The evening ended with the exact focus that Jennifer Hamilton of Domestic Goddess is looking for - - a slice of cheesecake topped with a rich cherry sauce and a glass of Skylite Cellars Columbia Valley Syrah - 2006. Nope. Not a dessert wine, but a dry Syrah served with a dessert - - and it worked. Oh my how it worked! The sweetness of the cherries and the creamy mouthfeel of the cheesecake paired oh-so-well with the spice and the meatiness of the smoky Syrah. After a bite of cheesecake, the finish of the Syrah still left a dark cherry flavor on my palate, but almost like a dark sweet Port. The finish of the wine and dessert alone was an experience.

What is “netiquette,” you ask mon cheri? Why “netiquette” is network etiquette -- the etiquette of cyberspace.

Like any culture, cyberspace also has its own etiquette. If you were dining in Japan or a guest at the Rabbi’s Passover Seder, I mean, we wouldn't stick chopsticks in our nose to imitate a walrus nor would we bring a bacon cheeseburger to the Rabbi’s house now, would we? So, should we behave any different when we are in cyberspace?

Of all of the cyberspace groups I have been a part of, I think wine bloggers really give it their best - they are the best. Now let me say, I am not perfect in my netiquette. What you see on my blog, mouth and all, is pretty much my personality. What you read is what you get. But in spite of it all, I still remember the golden rules my parents and kindergarten teacher taught me and I really treasure Robert Fulghum’s, All I Really Need To Know I Learned In Kindergarten.

Share everything, play fair, don’t hit people, say you are sorry when you hurt people, wash your hands before you eat, flush, hold hands and stick together, cookies and milk are good for you …

In fact, I think these rules should be a wine tourist's motto, of course trading out the milk for wine.

In the crazy, fast and free world of cyberspace, I think there should be one important rule: remember the human. We need to remember, what we pound out on the keyboard, would we be willing to say it to the person’s face? I probably would, but I also have to remember the mischief in my eyes, my scrunched up smirk, and the smart aleck tone in my voice (and even me sticking out my tongue like a juvenile) doesn’t always convey to everyone, only after they know me (So I apologize to anybody I may have offended this week - but, just this week).

Recently, I was seeking journalistic advice on an online message board. I was "told" by one of the journalists that my messages on that particular board needed some polish. I was told I was nothing but an amateur writer. I was told my sentences were clunky and often didn’t make sense.

Yeah, I know - sometimes. Again, I am not perfect, but nobody is harder on me - than me! Sometimes I even talk "clunky." Sometimes I stutter, twist words and cannot finish complete trains of thought. I forget. I've had a few head injuries in my youth and developed adult dyslexia. There are times I cannot read a newspaper article without it being a struggle. I use to be able to read a book in one night and now it can take me almost a month to process a book. Writing and blogging has helped. I think it has kept my noggin' from getting worse. I am grateful to my readers and editors who put up with my foibles.

So, did the criticism from this person hurt my feelings? Naahh. I considered the source. Was I surprised by the brazen tact? A little. But later it got me to thinking, wonder if that person said the same criticism to a very sensitive person whose feelings would be hurt or had a severe challenge? And in the end, what did this miserable source of criticism really hope to gain? Was it from their own source of insecurities? And if they had an opportunity to be with me in person, as well as with all of the people in the message board, would they have been able to say that to my face in front of all of these people?

Last year, some of the wine bloggers had a few heated debates in cyberspace with editors and wine enthusiasts, Robert Parker and Anthony Dias Blue. Sure, an emoticon of :-P (sticking out tongue) and a (_x_) (kiss my a ... well you get the message) was thrown around here and there. But hey, it was a debate of sorts - a disagreement. There is no doubt in my mind the same words would have been slung around even if the debate was face to face in a wine bar. But in my opinion, Parker and Dias Blue lost the debates, even with their best and most reasonable points.

They lost when they called the wine bloggers names in a magazine editorial and online. If either of these public speakers were addressing a group of wine bloggers at a seminar and a comment was made they didn't agree with, would Parker and Dias Blue address the group as "blobbers and bitter carping gadflies" for retaliation? I would hope not. It might stifle their careers a bit. So why should it be any different from the keyboard?

Two days ago I received an email from a woman who is a retired English teacher, recipe blogger and a wine lover. As a fun hobby, or she may even believe it is her calling from the Goddess of Grammar, she sends emails to owners of wine websites about their incorrect spelling and grammar. So, my offense was that I had used the word "compliment" instead of "complement." Now this woman didn't introduce herself and her approach was just, "You misspelled a word. Common error and you need to correct it."

Was I offended? Hell no! (I mean, "Heck no!") Was I surprised. Well, yeah because of the intrusion, so to speak, and without an introduction. My response? Like a playful cat, I knew I had a mouse I could bat around and have some fun with. After I got ahold of my uncontrollable giggling from daydreaming about Machiavellian tactics I could use, I looked her up on the web. I read her recipes and sent her an email. I asked her if she was the Chief of Spelling and will I be arrested if I didn't correct my spelling error?

I asked her if she typically spent her time correcting websites without any kind of introductions? I mean, approach and style is everything, right? I also pointed out she had several errors on her own blog, such as run-on sentences, over use of commas, and some sentences needing proper punctuation, but I would never dream of pointing out her errors without a proper introduction - -

Hello my name is Catie ...

She wrote me back and said I didn't need to be so defensive and there was nothing wrong with her written grammar. She said I should have been more appreciative of her wanting to help me, because everyone else is. To make a long story short, she apologized, I accepted her apology and we parted well with her leaving me a compliment (or was it a complement?)

It's nice to see young people taking the initiative to make something of themselves.

Now, what would I say to her if I ever meet her in person? I would introduce myself, give her a hug, and ask if she thought I made some thing of myself. Also, I would remind her to be cautious about using too many contractions in a sentence and that she should have put a period at the end of "It's important to whip your cream until it's stiff and let your meatloaf rest "

Cheers!

What is “netiquette,” you ask mon cheri? Why “netiquette” is network etiquette -- the etiquette of cyberspace.

Like any culture, cyberspace also has its own etiquette. If you were dining in Japan or a guest at the Rabbi’s Passover Seder, I mean, we wouldn't stick chopsticks in our nose to imitate a walrus nor would we bring a bacon cheeseburger to the Rabbi’s house now, would we? So, should we behave any different when we are in cyberspace?

Of all of the cyberspace groups I have been a part of, I think wine bloggers really give it their best - they are the best. Now let me say, I am not perfect in my netiquette. What you see on my blog, mouth and all, is pretty much my personality. What you read is what you get. But in spite of it all, I still remember the golden rules my parents and kindergarten teacher taught me and I really treasure Robert Fulghum’s, All I Really Need To Know I Learned In Kindergarten.

Share everything, play fair, don’t hit people, say you are sorry when you hurt people, wash your hands before you eat, flush, hold hands and stick together, cookies and milk are good for you …

In fact, I think these rules should be a wine tourist's motto, of course trading out the milk for wine.

In the crazy, fast and free world of cyberspace, I think there should be one important rule: remember the human. We need to remember, what we pound out on the keyboard, would we be willing to say it to the person’s face? I probably would, but I also have to remember the mischief in my eyes, my scrunched up smirk, and the smart aleck tone in my voice (and even me sticking out my tongue like a juvenile) doesn’t always convey to everyone, only after they know me (So I apologize to anybody I may have offended this week - but, just this week).

Recently, I was seeking journalistic advice on an online message board. I was "told" by one of the journalists that my messages on that particular board needed some polish. I was told I was nothing but an amateur writer. I was told my sentences were clunky and often didn’t make sense.

Yeah, I know - sometimes. Again, I am not perfect, but nobody is harder on me - than me! Sometimes I even talk "clunky." Sometimes I stutter, twist words and cannot finish complete trains of thought. I forget. I've had a few head injuries in my youth and developed adult dyslexia. There are times I cannot read a newspaper article without it being a struggle. I use to be able to read a book in one night and now it can take me almost a month to process a book. Writing and blogging has helped. I think it has kept my noggin' from getting worse. I am grateful to my readers and editors who put up with my foibles.

So, did the criticism from this person hurt my feelings? Naahh. I considered the source. Was I surprised by the brazen tact? A little. But later it got me to thinking, wonder if that person said the same criticism to a very sensitive person whose feelings would be hurt or had a severe challenge? And in the end, what did this miserable source of criticism really hope to gain? Was it from their own source of insecurities? And if they had an opportunity to be with me in person, as well as with all of the people in the message board, would they have been able to say that to my face in front of all of these people?

Last year, some of the wine bloggers had a few heated debates in cyberspace with editors and wine enthusiasts, Robert Parker and Anthony Dias Blue. Sure, an emoticon of :-P (sticking out tongue) and a (_x_) (kiss my a ... well you get the message) was thrown around here and there. But hey, it was a debate of sorts - a disagreement. There is no doubt in my mind the same words would have been slung around even if the debate was face to face in a wine bar. But in my opinion, Parker and Dias Blue lost the debates, even with their best and most reasonable points.

They lost when they called the wine bloggers names in a magazine editorial and online. If either of these public speakers were addressing a group of wine bloggers at a seminar and a comment was made they didn't agree with, would Parker and Dias Blue address the group as "blobbers and bitter carping gadflies" for retaliation? I would hope not. It might stifle their careers a bit. So why should it be any different from the keyboard?

Two days ago I received an email from a woman who is a retired English teacher, recipe blogger and a wine lover. As a fun hobby, or she may even believe it is her calling from the Goddess of Grammar, she sends emails to owners of wine websites about their incorrect spelling and grammar. So, my offense was that I had used the word "compliment" instead of "complement." Now this woman didn't introduce herself and her approach was just, "You misspelled a word. Common error and you need to correct it."

Was I offended? Hell no! (I mean, "Heck no!") Was I surprised. Well, yeah because of the intrusion, so to speak, and without an introduction. My response? Like a playful cat, I knew I had a mouse I could bat around and have some fun with. After I got ahold of my uncontrollable giggling from daydreaming about Machiavellian tactics I could use, I looked her up on the web. I read her recipes and sent her an email. I asked her if she was the Chief of Spelling and will I be arrested if I didn't correct my spelling error?

I asked her if she typically spent her time correcting websites without any kind of introductions? I mean, approach and style is everything, right? I also pointed out she had several errors on her own blog, such as run-on sentences, over use of commas, and some sentences needing proper punctuation, but I would never dream of pointing out her errors without a proper introduction - -

Hello my name is Catie ...

She wrote me back and said I didn't need to be so defensive and there was nothing wrong with her written grammar. She said I should have been more appreciative of her wanting to help me, because everyone else is. To make a long story short, she apologized, I accepted her apology and we parted well with her leaving me a compliment (or was it a complement?)

It's nice to see young people taking the initiative to make something of themselves.

Now, what would I say to her if I ever meet her in person? I would introduce myself, give her a hug, and ask if she thought I made some thing of myself. Also, I would remind her to be cautious about using too many contractions in a sentence and that she should have put a period at the end of "It's important to whip your cream until it's stiff and let your meatloaf rest "

Cheers!

As always, there are two sides to everything so allow me to rant a bit and tell you my side.

Steve Heimoff did it again. Once again, he has poked a stick at the wine bloggers and got us all riled up. Steve is pretty good at it. Let it be known that Steve has never been a fan of social media and especially wine blogging. But oh my, how he has one of the most visible and well-read wine blogs in the industry.

I like Steve. Steve Heimoff is an American wine writer and a California wine expert. He has been the West Coast Editor for Wine Enthusiast Magazine since 1994 and he is also an author: A Wine Journey along the Russian River. I like the fact that Steve has a way of motivating us to speak up and bring our opinions to the surface. He gives us food for thought and gives us leverage to stack soap boxes and be heard.

On yesterday’s, Steve Heimoff wine blog, not only does he speak out about not being a fan of social media and wine blogging, but he also claims that technology has hurt traditional social structures and he doesn’t see any benefit.

I will agree with Steve about cell phone usage being intrusive. As I have always said about the cell phone user in a wine tasting room who insists on breaking up the relaxed ambiance with their loud voices and obnoxious cheap ring tones, “Are you really that important to conduct incessant blabbing on your phone and if you are that important to our world, perhaps your Secret Service people or your Chief of British Parliament Security can answer your calls?"

Sure, I can agree with Steve about how technology has affected us in a negative sense, but those people who use technology in offensive and selfish ways (It’s all about me!) more than likely possess no social refinement and skills to begin with. Social media only intensifies their ill-mannered ways. But this is where I have to stop and disagree with Steve Heimoff - - social media has enhanced my life:

Let’s start with my wine blogging. Well, what else is there to say? Here’s the proof, you’re reading it. Five years of wine blogging and I have created a network of wineries, other wine bloggers and readers who, are not only my colleagues, but my friends. This form of social network has given me a new career. I now write for other lifestyle and food and wine publications. Without this form of social media, wine blogging, Walla Walla and the Washington State Wine Commission wouldn’t be hosting 300 wine bloggers from all over the United States in June 2010. This new group of wine lovers gets to see first hand what our wonderful city and our wine country is all about.

Facebook and Twitter has also enhanced my life, not only professionally as a wine blogger but also with my family. As a youngster, I spent a lot of time playing with my cousins as our families gathered for weekends, vacations and large reunions. In the past years, our only link has been the yearly Christmas letter. Now we can keep in touch with each other through Facebook, almost daily and plan a new generation of reunions.

And it was just yesterday, I went to a wine industry party and what a great example it was of how Facebook and other forms of social media has enhanced wine lover’s lives – and of course, my own. There were many people attending that I knew of in the Walla Walla wine industry, but my only connection with them was through Facebook. I was finally able to put real faces to their Facebook photos and instead of having to introduce myself to a “stranger,” instead I was able to reach out to an “old friend” and immediately resume conversations.

Now Steve, how can you argue with that? I don't think you can, but thanks for giving me the idea to speak up about how social media, especially in the wine world, has enhanced my life.