The Best Bites From Taste WA: Winemakers Weigh In

Another successful Taste Washington is in the books, with lucky attendees treated to some of the best wine in the state over the weekend, not to mention some tasty treats from some of the best chefs around.

We quizzed a few local vintners about their favorite food at the fest, and what they'd pair with it. While your chance to snatch these snacks may be over, consider it an excuse to whet your appetite for next year.

George White, WT Vintners: "Brasserie Margaux's red wine poached fig on Roquefort crostini, paired with WT's Rhône style red blend. Savory, sweet and delicious!"

Brian McCormick, Memaloose Wines: "Aragona's xuxo, a traditional Catalonian pastry, kind of like a Spanish cronut, topped with black truffle salt. It tastes good with everything."

Daniel Washam, Wicked Cider: "AQUA by El Gaucho served up oysters, perfectly shucked and en masse. I had some oysters and cider for breakfast. Perfect start to the day."

Trey Busch, Sleight of Hand Cellars: "Barking Frog made a panko-crusted lamb from their food truck. It's great with a 2001 Syrah that Kendall Mix from Goose Ridge made with his Lawrelin Cellars project."

Marc Droppert, Cinq Cellars: "The salmon and pea vines from Etta's was really outstanding, and tastes amazing with our Riesling!"

Phil Cline, Naches Heights Vineyard: "The oysters are the best, such a treat since we live out near Yakima. The Shigokus on the half shell from AQUA by El Gaucho with our Gewurtzraminer are a perfect combination. Local 360 is doing a smoked oyster with peas and such. Really good."

Jerod Whelchel, Patterson Cellars: "That's a tough one. The John Howie meatballs are amazing. I've had a few ahi dishes that were great. I'm going to go with Palace Kitchen's potato blini with braised oxtail, paired with the Pike Brewing Company's IPA."