New on Our Shelves: Wine and More

Bridge Press Cellars

Bridge Press Cellars is a small family-owned winery in Spokane. They were established in 2005 and began producing wine in 2009. Their initial goal was to make highly age-able red wine from grapes grown in Washington’s Walla Walla Valley. As the winery has grown, they’ve begun purchasing grapes from Oregon’s Willamette Valley as well and producing white and rose wines. They describe their Evil Queen Red as an “easily approachable” blend of four red grape varieties that exhibits earthy tannins balanced with bright acidity and notes of cherry, plum, and tobacco.

Koenig Vineyards

Koenig Vineyards was established in 1995 with the goal of handcrafting wines from the Sunny Slope District of Idaho’s Snake River Valley. Their commitment to quality winemaking starts in their vineyards, where responsible viticulture, attention to micro-climates, and growing practices that bring out the terroir (the taste imparted by the natural environment) in the wines produce grapes of exceptional quality. Many grape varieties thrive in the Snake River Valley’s climate. Because of this, Koenig produces red, white, rose and dessert wines. Their ice wines, one made from Riesling and one made from Cabernet Sauvignon, are made from grapes that were hand-picked and pressed while frozen. The Riesling Ice Wine is a sweet concentration of apricot and fig with bright acidity. The Cabernet Sauvignon Ice Wine is lightly sweet with berry juiciness.

Basalt Cellars

Basalt Cellars, located in Clarkston, Washington, was founded in 2003. Their mission is to produce high-quality wines from the finest vineyards in Washington State, including their own in the Lewis Clark Valley. They strive to create wines that showcase the individual grape varieties’ unique characteristics. Basalt produces red and white wines. Their Rim Rock Red is a blend of four red grape varietals. Aromas of plum, currant, cocoa, and spice are followed by rich, dark, berry notes. A touch of coffee lingers on the finish.

Lummi Island Wild Seafood

Lummi Island Wild is one of the ten most sustainable fisheries in the world. Their mission is to catch and source only truly sustainable wild salmon and seafood from the Salish Sea and Alaska. In 2007 they re-fitted their reefnet fleet with solar power, making Lummi Island Wild the first solar-powered wild salmon fishery in the world. This, combined with the fact that their nets stay in the same place year after year, allows them to have the lowest carbon footprint of any salmon fishery in the Salish Sea. In addition, reefnetting has almost “zero bycatch mortality,” meaning that almost no marine mammals are harmed by this method. The Co-op carries Lummi Island Wild tuna in cans; fresh-frozen salmon and tuna; and smoked salmon.

Savor Tooth Paleo Pumpkin Seed Tortillas and Paleo Brownie Mix

Kellogg, Idaho, is home to Hip Foods’ gluten-free facility, which manufactures Savor Tooth products. The Co-op carries many Savor Tooth products, with paleo pumpkin seed tortillas and paleo brownie mix as the newest additions. Hip Foods believes business should improve quality of life and dedicates their resources to improving the wellbeing of others. Their products do not contain any soy, potatoes, corn, fillers, stabilizers, preservatives, or GMOs (genetically modified organisms), and are made with organic ingredients. Look for their tortillas and brownie mix as well as their paleo-friendly granola, frozen breads, and other baking mixes.

Cultured Mama Dips and Sauerkraut

Cultured Mama is locally made in Coeur d’Alene. It is crafted with whole food ingredients, as well as being vegan and gluten- and preservative-free. It is naturally probiotic and wildly fermented. Cultured Mama is not only a brand, but also a person: Cole Ina. Cole is a mother of two, with a mission to “heal guts” and boost health for everyone. She has been making fermented foods for family and friends and teaching workshops for many years. As a business, Cultured Mama’s mission is also rooted in the Slow Food Movement and eating traditionally. They feel that the traditions and love surrounding food are as important as the quality of the ingredients used in the product. Look for two flavors of sauerkraut made with organic vegetables and sea salt, and three organic cashew-based dips: jalapeno cilantro, beet balsamic and kalamata black pepper