What a lovely day to go up to Whidbey Island and taste some wines. It may see a strange place to be growing grapes, but they are having success with some off-beat grapes. Like the Island White, which is a blend of Madeleine Sylvaner and Madeleine Angevine. Sure, they are right up there with Chardonnay and Sauvignon Blanc! But this is a lovely white. It’s like a Muscadet from the Loire with more fruit. It is finished with some RS, but for me it was imperceptible due to the acidity.

But the biggest surprise was the Rhubarb wine. Yes, Rhubarb! It drank like a Provencial rose; I’d love to brown-bag it and have people try it. A little tart, and I thought it finished dry even though there is sugar in it. It would be AWESOME with your Thanksgiving turkey or your Monday turkey sandwich. Also would be great with salmon.

The reds were impressive, too. These are sourced grapes brought to the island. They were all balanced and I really enjoyed the Sangiovese. I’ve always been a little skeptical about Sangiovese outside of Italy, and Washington Sangios have been pricey compared to their Tuscan brethren. But this was a very good wine. The Lemberger was very good as well. Too bad it sounds like Limberger cheese and is Germanic. I suggested that they just call it Whidbey Island Red and people would snatch it up.

Most importantly, the reds were BALANCED. Not boozy or oaky and could definitely improve in the bottle. Bravo!