<p align="justify"><a href="http://planetavino.net/newsite/wp-content/uploads/2013/08/Delicatus-logo.jpg"><img style="background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border: 0px;" title="Delicatus logo" alt="Delicatus: great food and wine in Seattle" src="http://planetavino.net/newsite/wp-content/uploads/2013/08/Delicatus-logo_thumb.jpg" width="184" height="244" align="left" border="0" /></a>Seattle was perfect the summer week I was there.&nbsp; The kind of summer weather you dream of, friendly people and very good food and wine.&nbsp; For food and wine, it was maybe a little less exciting than I thought it would be, some exciting ventures seem to have a hard time taking root. But there are some happy exceptions…one of them is Delicatus.&nbsp; Delicatus calls itself a deli, but it feels like a hip wine bar where you can also buy gourmet products.&nbsp; The website has some lovely words about the concept, products and special events.&nbsp; They even make their own wine!&nbsp; More on that after the break.</p>
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<p align="justify">Delicatus is in a great central location in Pioneer Square.&nbsp; The space is big and and airy and and on nice days, they have a nice outdoor terrace.</p>
<p align="justify"><a href="http://planetavino.net/newsite/wp-content/uploads/2013/08/Delicatus-interior.jpg"><img style="float: none; margin-left: auto; display: block; margin-right: auto;" title="Delicatus interior" alt="Delicatus  great food and wine in Seattle" src="http://planetavino.net/newsite/wp-content/uploads/2013/08/Delicatus-interior_thumb.jpg" width="360" height="480" /></a></p>
<p align="justify">The place is primarily known for its sandwiches at lunch, sandwiches based on great local products and house-made deli products.&nbsp; they make their own corned beef and pastrami, as well as salmon lox and duck confit.&nbsp; The sandwiches include all the classics as well as some more creative offerings.&nbsp; Starting a 5PM, there are some more elaborate dinner plates that changes quarterly.</p>
<p align="justify">The Delicatus team also offers catering and an events space and experimental kitchen.</p>
<p align="justify">My trip to Seattle was too short to return, so I was pretty sad to visit just once.&nbsp; Despite the hipster vibe, the folks are super friendly and and love to chat about the products. The bar in the back offers a good selection of cocktails, but I was there for the wine!</p>
<p align="justify"><a href="http://planetavino.net/newsite/wp-content/uploads/2013/08/Eve-Chardonnay.jpg"><img style="background-image: none; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; margin-right: auto; border: 0px;" title="Eve Chardonnay" alt="Eve Chardonnay:  crisp un-oaked Chard from Washington State" src="http://planetavino.net/newsite/wp-content/uploads/2013/08/Eve-Chardonnay_thumb.jpg" width="364" height="484" border="0" /></a></p>
<p align="justify">I started with a really nice un-oaked Chardonnay called Eve.&nbsp; It was crisp, with citrus and apple aromas, very attractive.&nbsp; It’s from Charles Smith Wines.&nbsp; Super cool labels, the wines are mostly from top area Walla Walla. The retail price of this wine is a very attractive 12$!</p>
<p align="justify">I couldn’t resist the charcuterie plate before my next wine and I wasn’t disappointed.&nbsp; Look at the pretty presentation.&nbsp; It was all lovely but the house rilletes were really something!&nbsp; Perfectly seasoned and so flavorful, these are the perfect rilletes to get people hooked to a somewhat intimidating product.</p>
<p align="justify"><a href="http://planetavino.net/newsite/wp-content/uploads/2013/08/Delicatus-charcuterie.jpg"><img style="background-image: none; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; margin-right: auto; border: 0px;" title="Delicatus charcuterie" alt="Delicatus:  great food and wine in Seattle" src="http://planetavino.net/newsite/wp-content/uploads/2013/08/Delicatus-charcuterie_thumb.jpg" width="644" height="484" border="0" /></a></p>
<p align="justify">The&nbsp; star wine was the house wine, made by the Delicatus team, Soussol “Vieux Escaliers”.&nbsp; This is a non-vintage red, a</p>

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--></style>Cab blend from the Yakima Valley region of Washington State. The Soussol team, with the “Vieux Escalier” Cuvee, is looking to make a European-style, elegant red wine, with lower alcohol, higher acidity and a food-friendly balance.
<p align="justify">The wine achieves that balance and was fresh and full of personality in the mouth.&nbsp; It was served a touch too hot due to the Seattle heat wave, which mostly showed through on the nose.&nbsp; But I really thought it was a pretty unique wine…it stood out Washington State wines during my trip.</p>
<p align="justify">As a special treat, the chef treated me to a taste of a dish he was preparing for a catering job.&nbsp; It really showed me some of the complex flavors he’s developing in his dishes.&nbsp; It was roasted potatoes with kale, garlic, pimenton, and boqueron anchovies.&nbsp;&nbsp; Besides the kale element, it could have come right off a Spanish menu.&nbsp; It was such a great balance of acid, fat, earthiness and ocean.&nbsp; Very complex, yet simple.</p>
<p align="justify">Delicatus is one of those places I wish I had in my neighborhood.&nbsp; A deli dedicated to offering the best local products in unique ways and such an inviting place to hang out.</p>