Tag: Salt Blade

Eight Bells Winery: May 2025 Salt Blade Speaker Series

We recently had the opportunity to attend the Salt Blade speaker series at Eight Bells winery. Events like these are always informative – people devote their lives to making good wine and good charcuterie, so they know a million times more about the subject than we do, and they’re happy to describe they whys and hows of what they’re doing in detail.

This event included wine with charcuterie pairings. The menu:

Our somewhat wrinkled menu. No wine or sausage stains though. We had two menus and this one gets the picture.

We were served the Rosé as a warmup. After some introduction from the principles, it led into the first pairing with Salt Blade’s Orange and Coriander stick. The Orange and Coriander is among Salt Blade’s best sellers, and for good reason, it has a universal appeal. The Rosé served as a great opener and it was a good marriage with the charcuterie.

Eight Bells and Salt Blade have done pairing sessions before. Some of the pairings were repeats from past events. One of the new pairings was Sangiovese with the Spring Lamb, which we thought was perfect. The Merlot with the Seattle Stick was pretty flawless as well. I like spicy, so I especially enjoyed the Southern Voyage with Sopressata.

There was further presentation throughout the pairings intermixed with Q+A about both the wine and the charcuterie. The doors were open and it was a beautiful spring night. We purchased more than a few things so that we can share some of our favorites with our friends. Thanks to everyone for a nice evening-

Links:

Eight Bells Winery

Salt Blade

Pepperoni Pizza

We really enjoy Salt Blade’s cured meats. The business is small and local and we like to support local artisans. Salt Blade is distributed in the Seattle area through Haggen’s, Met Market, and many other outlets. They also ship through their website. Tonight it was Pepperoni Pizza:

200629 pizza

The full pie. It’s 1/2 really cheesy and 1/2 with sparing amounts of cheese:

200629 full pizza

The Salt Blade package:

200629 salt blade

The pizza was topped with the pepperoni, a Roma tomato sauce from the garden by way of the freezer, and mozzarella.

The pizza dough recipe is simple: 300g bread flour, 160g water, 6g kosher salt, 9g olive oil, 1 tsp or less of instant yeast, depending upon how long you want to wait for the dough to rise. I used 1/4 tsp of yeast, let the dough rise for a couple of hours, then put it in the refrigerator until the next day.

The pizza was baked at 450F for about 15 minutes on a pizza screen. The cheese was was added at about the 11 minute mark.