Although we regularly visit Walla Walla every few months, our timing is always off relative to the seasonal wine events held there. We make the annual trek for Thanksgiving, which is the week before Holiday Barrel Tasting, and then for Easter, which is several weeks in advance of Spring Release Weekend. Fourth of July is our regular summer trip, which comes after Vintage Walla Walla.

It's time to start planning more trips to Walla Walla that are scheduled around key wine events, for I am starting to feel left out of all that is going on in this special part of Washington state. Any reader of BeyondtheBottle.com knows I have a strong affinity for Walla Walla Valley wines, which is ever more reason for me to get with the program and be there.

Based on what is planned for Vintage Walla Walla, next weekend's event is shaping up to be a wine experience that goes well beyond the bottle. Vintage Walla is uniquely designed to offer more than just the usual plethora of wine tastings, for it is focused on educating attendees on the food, wine and life that exists in the Walla Walla Valley.

On Friday and Saturday, there are a variety of seminars featuring the people and places behind Walla Walla wine. Whether walking a vineyard with a local geologist or blending wine with area winemakers, Vintage Walla Walla offers something for everyone on an a la carte basis.

And there are few events these days where one gets the chance to taste anything older than a current release. At Vintage Walla Walla two events on Friday are focused on celebrating wines from the 2001 vintage or older. First off is a panel discussion hosted by Paul Gregutt featuring Martin Clubb of L’Ecole Nº 41, Chris Figgins of Leonetti Cellar, Casey McClellan of Seven Hills Winery, and Rick Small of Woodward Canyon Winery.

If this is anything like the seminar Paul led at Taste WA, then this is a must attend event. The Friday panel is followed by a larger tasting event featuring winemakers pouring vintage wines pulled from their libraries, which should be a fantastic way to experience these bottlings.

In fact, I can think of no better way to connect to wine than through these types of events where you have the winemaker pouring for you and sharing how they crafted what is in your glass. Also, there is something truly special about tasting wines that have had a chance to age and mature for five years or more. Although my poor planning prohibits me from attending Vintage Walla Walla, I am eager to read about the experiences folks have this year.