“In truth, all wine is an echo of the landscape, of the vines planted there and the sound that they make in the form of their fruits.”
You know Echolands Winery and co-owner Doug Frost, but do you know winemaker extraordinaire Brian Rudin?! Join Doug and 1900 as we host Brian, Echolands’ better looking and more charming General Manager. Sure, we’ll have Doug here but, trust us, having Brian alongside is the best!
As always, Chef Linda Duerr and her team will create a beautiful, 4-course meal for your enjoyment. Due to the nature of the special menu, we cannot accommodate specialized dietary restrictions; if you have dietary restrictions, please contact us before booking, thank you.
Doors will open for this dinner at 5:30pm and everyone will be seated by 6:00pm.
$125 per person, plus tax and gratuity
WELCOME WINE
PetNat
FIRST COURSE
Dungeness Crab Clafoutis
garnish salad of frisee, pancetta lardons, cured egg yolk, and whole grain mustard vinaigrette
Pairing: 23 Roussanne
SECOND COURSE
Grilled Sturgeon
smoked brandade and white asparagus barlotto, pomegranate and tomato glace de viande
Pairing: 23 Rocksy
THIRD COURSE
Pork ‘Roast’ Duet of Slow Cooked Pork Shoulder and Crispy Pork Belly
dark plum chutney, creamy polenta, baby roast carrots and beetroot
Pairing: 22 Cab Franc Blue Mountain
and
Pairing: 2021 Rubrum
DESSERT
Orange Honey Posset/Crème Brûlée
chocolate covered almond madeline
DOUG FROST is a Master of Wine and Master Sommelier as well as an author and wine consultant based in Kansas City, Missouri. Frost is one of three individuals in the world to hold simultaneously the Master of Wine and Master Sommelier titles, achieving his MS in 1991 and MW in 1993. The Wine Spectator has bestowed the accolade of Master of Spirits on Mr. Frost. With Dale DeGroff, Steve Olson, Paul Pacult, Andy Seymour and David Wondrich, Frost created BAR (Beverage Alcohol Resource) in 2005. He was awarded Beverage Innovator of the Year 2009 by Cheers Magazine, and he continues to teach and examine for BAR and within the Master Sommelier and Master of Wine programs. He is the author of three books, Uncorking Wine (1996), On Wine (2001), and Far From Ordinary: The Spanish Wine Guide (third edition 2009) and is a contributing editor of the Oxford Companion to Spirits and Cocktails, due to be released in 2020. Frost is the Emmy Award winning creator and host of the KCPT-TV hosted short series called FermentNation. Doug is also president of the Best USA Sommelier Competition (BUSA), official U.S. chapter of the Association de la Sommellerie Internationale, the group that chooses the top sommelier in the world. BUSA chooses America's top sommelier; the current reigning champion (2024) is Mark Guillaudeu
A graduate of Western Washington University and the Institute of Enology & Viticulture in Walla Walla, BRIAN RUDIN has more than 17 years of experience in the Washington wine industry. He moved to Walla Walla in 2006 to pursue his growing passion for winemaking. Brian first became a certified sommelier and started his career in winemaking at L’Ecole No 41. Throughout the years, Brian worked as a production manager for Alder Ridge Vineyard and Zefina Winery, and then as a winemaker for Cadaretta and Buried Cane Vineyards. Prior to his role at Echolands, he spent nine years as the winemaker for Duckhorn Wine Company, where he helped launch Duckhorn’s Red Mountain label, Canvasback.
An avid mountaineer, hiker and skier, Brian grew up in the farming community of Wenatchee, Washington with a love of the Cascade Mountains. He and his wife Ashley Trout, a fellow winemaker in the Walla Walla Valley, hope to teach their shared love of winegrowing to their two kids one day.
Echolands Winery was created in 2018 by two Kansas City residents, Brad Bergman and Doug Frost MS, MW, who believed in the Walla Walla Valley AVA’s ability to offer a distinctive style of wine. Since then, winemaker/general manager Brian Rudin has taken the helm as we move towards regenerative organic viticulture. Throughout, our goal is to craft responsibly produced wines that reflect the potential for elegance and balance from this singular place.
As the team cares for its young vineyards, they seek to amplify that echo from the land and the grapevines in every bottle made. The philosophy is that winemaking can’t be anything more than a subtle (at best) shaping of that sound; we cannot create qualities that are not there in the grapes.
Like the creature of mythology known as Echo, we can only express what is given to us.