Locally grown. It’s a movement that has been quietly growing for years in this country, especially in the Pacific Northwest. More and more people are shopping at farmers markets and joining CSAs. More and more people are purchasing eggs freshly hatched from local chickens, raw milk, and grass-fed beef. These foods may cost a bit more in dollars, but there is growing consensus that the cost to the environment is less.
Spend the weekend of April 16 - 17, 2011, exploring locally made wine and cheese.
Washington State is blessed with a mild climate, fertile valleys, and abundant grasslands. On the Olympic Peninsula alone, our farmers produce a great variety of fruits and vegetables, meats, seafood, and milk. A trip to the Port Townsend, Sequim, or Port Angeles Farmers Markets reveals not only these fresh foods, but a host of items made from them; fresh jams, baked goods, artisan cheeses, and of course, Washington State wine and cider.
NW Wine and Cheese Tour: April 16 – 17, 2011.
Olympic Peninsula Wineries and Cideries are joining together the weekend of April 16 and 17, 2011, for the NW Wine and Cheese Tour – to celebrate Washington State wines, ciders, and cheeses. Vintners and Cheesemakers are lining up sensational pairings of wine and cheese (it’s a tough job…), and look forward to sharing them with all who attend the NW Wine and Cheese Tour.
We hope you’ll plan to visit the Olympic Peninsula for the NW Wine and Cheese Tour, April 16 – 17, 2011. Advance Tickets for the self-guided tour include a commemorative wine glass and complimentary wine and cheese tastings at all seven participating Washington State wineries. Individual Wine and cheese tastings are also available at all participating wineries and ciders, for a fee of $5.
For additional information or advance tickets, please visit see the NW Wine and Cheese Tour.