65% Zinfandel, 25% Blaufränkisch, 10% Grenache

Food pairings: A versatile table wine for hearty food: grilled steak, burgers and barbecue, lamb and venison, roast pork, zesty tomato-based Italian dishes and pasta, mushroom dishes, spicy cuisine, charcuterie and hard cheeses such as Manchego and Parmesan.

Winemaking: The 2022 blend is fermented and aged in neutral French oak, which supports the fruit and freshness rather than adding an oaky imprint. The vineyards and winemaking are sustainable, with no pesticides. The wine is made to drink now, but can also be cellared for a few years.

Vineyards and terroir: Abbot's Table comes from Washington's Columbia Valley. Owen Roe sources it from Yakima Valley sites including its Union Gap Vineyard and the Red Willow Vineyard, in a high-desert region with abundant sunshine and a diverse range of microclimates. Red Willow's planted blocks include Lemberger (Blaufränkisch), which gives the blend savory herbs and fine pepper spice, while Zinfandel brings ripe, generous fruit and Grenache lifts the mid-palate with red-plum brightness.

Winery history: Owen Roe was established in 1999 by David and Angelica O'Reilly, who first developed an interest in wine while at college in California, discovered a love for cool-climate Pinot Noir on the Central Coast in the late 1980s and then moved to Oregon. The winery is named after the 17th-century Irish patriot Owen Roe O'Neill, and its labels tell stories from Irish lore and family history. Owen Roe works with a dozen vineyard sites in the Willamette and Yakima Valleys and welcomes visitors at its winery in Wapato, near Yakima. Abbot's Table honors the most fundamental form of hospitality throughout the ages: fellowship with guests over food and wine.

In the pictures: The Owen Roe winery seen from its vineyard in the Yakima Valley, with a snow-capped Cascade peak on the horizon; and an aerial view of vineyard rows (photos courtesy of Owen Roe).