Aaron Tekulve started working in Seattle restaurants around 10 years ago, first at Lark, and later, at Canlis; soon after, he started partnering with Washington winemakers to throw private dinner events where he’d pair around eight courses with a vintner’s wines. He quickly fell in love with Washington wine and the people who make it, like Morgan Lee of Two Vintners and Covington Cellars, Darby English of Darby Winery, and Chris Sparkman of Sparkman Winery.
Tekulve found that unlike winemakers in Europe and in many parts of California and Oregon, Washington vintners weren’t bogged down by tradition and the need to make single varietal wines; instead, he says,
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