Lummi Island Wine Tasting December 28 ’13
Where gold comes from
We all know that gold is both rare and desirable, and from basic economics we know that means it is expensive (just the thing for making jewelry!). It is pretty stuff, and has a lot of very intriguing properties you may not know about, such as its amazing malleability: “One ounce of gold can be beaten out to 300 ft2 foil or stretched into a wire 2000 kilometers long and one-millionth of a meter (1 μm) thick, ” about 50 times thinner than a human hair! Gosharootie, kids, that’s Really Thin!
So it’s small wonder that Way Back When people put a lot of effort into trying to change lead (slightly more dense, plus plentiful and cheap) into gold. Recent observations suggest the task was unimaginably more difficult than the would-be alchemists could have imagined; scientists now believe most of the gold in the Universe was created when the very occasional collision of two neutron stars created a black holes, and by the way, turned lead and other heavy elements into gold. A neutron star is the super-dense core left after a big star explodes into a supernova and its core atoms collapse in on themselves. And then…and this is the point that the Alchemists couldn’t have imagined…it is pretty much only when two such neutron stars collide that the extraordinary conditions necessary for the creation of gold can occur. We already knew that most of the elements of which we and our world are made were created in supernovas billions of years ago. Now it appears that gold is created under even more extraordinary circumstances. Next time you look at your gold watch or ring, reflect for a moment on its origin! Check out the video by clicking on the image or here.
Sabrage!
I have actually only seen sabering of a champagne bottle done once, many years ago. One can use an actual saber or any kind of sword, or even a metal bar if that’s all you have, or more often a special, heavy, dull-edged tool for the purpose . In this case we had this lovely bottle of champagne I had acquired as a generous promotion from one of our distributors (Dickerson) a year or two ago, and “the kids” were here for Christmas dinner. Thus it ensued that, armed with a brief lesson, a great bottle, and my old Navy dress sword (yes my name is engraved on it) we went outside (a lot can go terribly wrong) and had a go at it.
A brief explanation from Wikipedia: “The saber is slid along the body of the bottle to break the entire neck away from the bottle, leaving only the base of the bottle open and ready to pour. The force of the backside of the blade hitting the lip breaks the glass to separate the collar from the neck of the bottle. The cork and collar remain together after separating from the neck.”
The pros do it in three strokes– two light taps and a final coup. It took me a lot more as I experimented and learned; in the end it doesn’t take a great deal of force, and it is quite magical when the top pops off the bottle, leaving a clean and very sharp edge where the top of the bottle split away! (click images for close-up)
Holiday Case Sale–One more weekend!
Our annual Holiday Case Discount continues through the weekend. Buy any twelve bottles, and we will pay the sales tax (8.6%)! Even better …if you are a Wine Club member, buy any twelve bottles and get 15% off! Offer good through closing time on Saturday, December 27!
Not only is this a great deal for both members and non-members, but it is also a good time to stock up for January, because the current plan is to close the wine shop until the first weekend of February!
Eighth Annual “East Coast New Year’s Eve” Party December 31, 7-9pm
Well after eight years our “East Coast New Year’s Eve Party” has become an established Tradition! From 7-9pm on New Year’s Eve we provide the wine, you bring something delicious to share, and when the ball drops in Times Square three hours away, we all hoist our glasses and toast the East Coast New Year! The young folks can move on to the next party on their dance cards, and we old timers can get to bed at a decent hour!
It’s also our chance to thank you for your support this past year, and to look ahead to more fun in aught-fourteen. Mark your calendars and start planning your finger food.
NEW!! Though there are never guarantees, it is possible we can apply the aforementioned “sabering” technique to some of the bubbly we will be opening for our New Year’s toasts! Come on, you know you want to take a whack at it!!! Or, as Napoleon supposedly said (and whose soldiers supposedly invented “sabrage”): “Champagne! “In victory one deserves it; in defeat one needs it”
January Schedule
After much deliberation, we have decided to take January off. We usually take a couple of weeks off for inventory and tidying up, but this year we feel like a little longer break. Therefore the wine shop will be closed until Saturday, February 1 (Groundhog Day weekend!) all the more reason to take advantage of our end-of-year sale through this weekend!
This week’s tasting
Farro Falanghina ’11 Italy $18
Fresh, vibrant nose full of citrus, melon and mineral notes—a good example of a tighter, leaner version of golden yellow grape falanghina, common in the mineral-rich Campi Flegrei area of Campania.
Stonecap Cabernet Sauvignon ’11 Washington $9
Opens with aromas of blackberry, spice, and oak followed by flavors of currants, raspberry, and hints of chocolate and coffee on a smooth finish; a perfect companion to grilled meats.
Breca Garnacha de Fuego ’12 Spain $9
Dark ruby/purple color; nose of jammy black cherries intertwined with crushed rock minerality. Full-bodied, with notes of ripe raspberries and black currants intermixed with camphor and forest floor.
Sorenson Malbec ‘07 Washington $18
From an artisan winery in Port Townsend ; complex aromas of bright black cherry, juniper, and smoke lead to a satisfying palate with intriguing layers of fruit, berry, and spice flavors.
Borsao Tres Picos Garnacha ’10 Spain 92pts $15
Deep notes of roasted herbs, sweet black cherries and raspberries, peppers and spice soar from the glass of this dark ruby/purple-tinged wine. Full-bodied, rich, ripe, silky textured, pure and long
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