A river runs not only through it, but through you-often, it's hard to stand, swim, or float. A lake, by contrast, is a gentle sea writ small. And if it's out west, chances are my feet feel smooth pebbles rather than northeastern muck, and the water is so limpid that I can see them as clearly as if I wasn't standing in water at all. When I am west of the Continental Divide, I orient myself by the distance from the nearest Lake of Distinction, my personal seal of approval. Should I end up in trouble (intrusive relatives, loneliness, too much steak), it's only this far to salvation.
This lake lizard marvels at Montana, is inspired by Idaho, ogles all that Oregon blue, but keeps going to the ultimate wonder: Washington. Lake Crescent, Ross Lake, Lake Whatcom-much like sunshine in California and highway exits in New Jersey, Washington has cornered the lake market. However, for years I had been hearing from fellow lake lovers that my Washington lake portfolio was missing a crucial investment. The lake in question was locally beloved but nationally unknown and had something so few Lakes of Distinction do: a mix of total solitude and bigger-place sophistication. So I booked a flight to Seattle and drove three hours east to Lake Chelan.
Lake Chelan is the Chile of lakes: more than 50 miles long and only one mile wide. There are just three permanent settlements, but over the past two decades, the region has transformed from the nation's apple orchard into one of its most intriguing winemaking areas. In 2009, 24,040 acres along the shores of the southernmost portion of the lake were officially recognized as an American Viticultural Area.
This story is from the September 2023 edition of Food & Wine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the September 2023 edition of Food & Wine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Beef Sukiyaki Pasta
In the hands of cookbook author Hiroko Shimbo, the flavors of beef sukiyaki become an easy weeknight meal.
THE SUMMER PLAYBOOK
25 juicy, cheesy, smushed, shaken, hot-diggity, grill-ready, easy-breezy recipes for the season
Newer Nordic
A cohort of Copenhagen chefs are looking to their Asian roots to reimagine the city's restaurant scene.
33 Stupendous Sauvignon Blancs
Our favorite best-in-class bottles for summer sipping
One-Cup Wonder
Your yogurt container is the key to this simple French cake.
A Sweet Finish
Fruit-based condiments instantly elevate your summer grilling standbys.
How to Burger Better
Upgrade your summer with the best burgers ever.
All in the Family
How chef Tiffany Derry and her family celebrate Mother's Day and Father's Day with a Texas-size feast
Put Some Glamp in Your Camp
Expertly selected items to make your next campout more luxurious
Peak American
New School American cheese is all nostalgia and no nonsense.