ZOMBIE WALK, BOOK SIGNING BY ISAAC MARION, AUTHOR OF “WARM BODIES”, AND MORE
October 9th, 2011 | 
Author: Washington Sips, Pressgang Retail, and Under the Tree Studios presents an evening sure to put you in the Halloween spirit! If you like fun, wine, Halloween, and zombies, then this is the event for you! New York Times Top 10 Best-Selling Authors, Isaac Marion, author of the zombie novel Warm Bodies, will be coming out to Washington Sips on October 27th for La Conner’s 1st annual zombie walk and book signing! Warm Bodies is a novel about a zombie who falls in love with a human, and is being drafted into film as we speak, with such actors as John Malkovich, Dave Franco, and Nicholas Hoult!
The zombie walk (dress up like a zombie and walk around town), will be all ages and will go on from 1-4 PM. Then Washington Sips will host a book signing/meet and greet with the author from 4-8 PM. We will be selling tickets for a month prior to the event for $20, which is good for 2 glasses of select wines, and unlimited appetizers from our buffet. But you are also welcome to come without a ticket and order from our regular menu as well. Following the book signing, we will continue our zombie fun by doing a zombie pub crawl throughout the town from 8-? AM!
Come out and join us for this fabulous evening, and help start a new Halloween tradition in La Conner!
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DRY OR SWEET??
In wine, dry is the opposite of sweet. Sometimes though even a dry wine can give the impression of sweetness. This comes from the natural fruitiness that results from the fermentation of intensely ripe grapes, and the wine’s contact with oak barrels.
PAIRING WINE WITH FOOD
When it comes to pairing wine with food, there are a few things to remember:
1. Matching the acidity of a certain food to the acidity in a wine is important. Otherwise the acidity in one item and not the other can overpower the other so as not allowing one to taste the flavor.
2. Spicy foods should be paired with a lighter, fruity, even sweet white wine, like a riesling.
3. The flavors in the sauce of a certain food need to be taken into consideration as much as the main item. Traditionally, chicken and fish are served with white wines, however, if you’re cooking chicken with barbecue sauce, tomato sauce, or marsala, pairing the chicken with a bigger red would be a better option.
4. Always keep your own palate in mind! If you absolutely love eating veal with a Chardonnay, then do it!
Why aerate your wine?
Aeration (airing) is the best way to open up young wines. It can make younger wines more balanced and smoother by softening tannins. In addition, airing reduces the high carbon dioxide level often found in young wines and the accompanying odor that masks their true aroma. Most reds improve greatly with aeration. Use a commercial aerator or a glass decanter.
In red wine you hear a lot about whether the wine is tannic. Tannins result from a wine’s contact with grape skins during fermentation. After taking a sip of red wine, run your tongue along the roof of your mouth. A tannic wine will leave a noticeable dryness on your tongue – a dry, powdery coating.
