By Liza B. Zimmerman
Washington State has become a powerhouse producer of impressive and well-priced wines. The Seattle-based Washington Wine Commission estimates that the state is home to nearly 800 wineries, up from about 50 in 1987.
The bulk of Washington�s wines come from hotter-climate AVAs such as Yakima, Tri-Cities and Walla Walla. All of these AVAs are close to the state�s Eastern border, and some of them overlap with climatically similar growing regions in northern Oregon.
� oz. Pear-cardamom simple syrup*
4 oz. Chilled Mo�t & Chandon Imperial Brut Champagne
2 Small ripe Forelle or Seckel pears, sliced lengthwise into 1/8-inch thick slices for garnish.
Add pear-cardamom simple syrup mixture to a white wine glass. Add Champagne, filling glass about halfway. Garnish with three fanned pear slices.
*For pear-cardamom simple syrup
� oz. Unrefined granulated sugar
� oz. Cup water
20 Whole cardamom pods, crushed using the back of a knife or a mortar and pestle
� Cup pear brandy
Combine sugar and water in a small saucepan, stir to dissolve the sugar, add the crushed cardamom pods and bring to a simmer over medium heat. Simmer for 5 minutes, then remove from heat and allow to steep and cool for 20 minutes. Using a fine mesh strainer, strain the simple syrup, discard the seeds and pods, and place the simple syrup into a liquid measuring cup. Add the pear brandy and stir to combine. (Makes enough syrup for 8 cocktails; can be made up to two days ahead.)
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