You have to love a winery that works at keeping costs at reasonable levels while over-delivering on value. A winery that produces wine to, simply, go with whatever food you’re enjoying. Wine lover, meet Firesteed.

Owner Howard Rossbach attended the University of Washington and received a botany degree. He wanted to follow that with a doctorate in biological sciences, then law school so he could practice environmental law. His interest in food and wine led him to enter that world as a career.

Firesteed wines generally have a lower alcoholic percentage and are well balanced, allowing them to work well with almost any cuisine. They are available in all 50 states, exported to 12 countries, sold on two cruise lines and occasionally on airlines.

Oregon Pinot Noir—first Firesteed wine produced. Mostly tank produced; 10-15% barrel aged. Fruity and well balanced.

 Online article  www.seattledining.com/ARCHIVE/winebevarage/firesteed.htm