Taste Washington In The Comfort Of Your Own City

If you don’t have time to take a trip to the state of Washington, you don’t have to go far to get a taste of Washington. Head to your nearest Omni Hotels & Resorts throughout the month of May and partake in their “Taste Washington” program that spotlights the wines of the region…..that’s what we did when we went to Noe at the Omni in downtown LA.

“Taste Washington” is part of Omni Hotels & Resorts popular culinary series “Flavors of the World”. The wines and foods of Italy, Argentina, Spain and France have been featured in the past. This year they are focusing on domestic wines. And with Washington State producing high quality wines at great value, as well being the No. 2 premium wine grape grower in the U.S., it is the perfect fit.

Outlets Manager Jordan Siverson welcomed us and presented the menu featuring 10 wines (5 white and 5 red), offered in both six and nine ounce pours  (yes, quite large pours!), as well as a menu of Washington-inspired cuisine to pair with each of the wines. Jordan’s enthusiasm for the wines was contagious as he explained that Omni had sent their food and beverage professionals on an intensive trip to experience Washington wines first-hand and gain a deeper appreciation for the vineyards, the terroir and the winemakers.

We started with the crisp, acidic Charles Smith Wines Riesling “Kung Fu Girl”, Evergreen Vineyard, Columbia Valley with aromas of peaches and apricots to wet the palate.

The Handmade Washington Cheeses (including Beecher’s Flagship, Beecher’s Flagship Reserve and Glazier Blue) served on a Washington shaped cheese board were paired with the Chateau Ste. Michelle Sauvignon Blanc, “Horse Heaven Vineyard”, Horse Heaven Hills


Next up, we enjoyed two un-oaked chardonnays – Columbia Winery Chardonnay, Columbia Valley and The House of Independent Producers Chardonnay, “Dionysus Vineyards”, Columbia Valley – with the other Starter items on the menu.


Dungeness Crab Fritters with smoked tomato and bacon mayo

Noe Spring Salad with bacon, burrata, shaved asparagus, carrots, filed greens, brioche croutons and sherry vinaigrette

Dungeness Crab and Snap Pea SoupDungeness Crap and Snap Pea Soup (2)

After the white wines and starters, we moved into the red wines – O Wines Red, Columbia ValleyNelms Road Cabernet SauvignonThe House of Independent Producers Cabernet Sauvignon, “Sagemore Farms”, Columbia Valley – to pair with the Entree


Cider Braised Beef with caramelized parsnips, horseradish slaw and Merlot wine reduction

And of course we had to finish off the meal with dessert – a Granny Apple Crisp with vanilla ice cream