lummi island wine tasting june 10 ’16
(note: some photos will enlarge when clicked)
Friday Breads (email us to get on the preorder mailing list! )
Honey Rye – A great country bread made with about fifty percent fresh milled rye for lots of that great rye flavor. Some of the rye is coarsely milled for more texture, with honey added to balance the flavor of the whole grain. A great bread for meat and cheese – $5/loaf.
Light Rye – – What most of us have in mind when thinking of “rye bread.” About fifteen percent fresh milled rye, 85% bread flour, and caraway seeds. A nice light rye flavor with the spice from the caraway. Makes for great sandwiches – $5/loaf.
Bagels – Made with an overnight fermentation to really bring out the flavor, then, in the traditional manner, boiled in a water bath with malt syrup before being dipped into poppy or sesame seeds and baked. Each order comes with a mix of toppings – bakers choice only- 4/$5.
Limoux: 500 years of Bubbly
Everyone has heard of Champagne (the wine), which is essentially a sparkling wine from the Champagne region of France, east and a bit south from Paris. It has such Global caché you would think they invented the method. But they didn’t. The earliest reference to sparkling wine, in the records of the Benedictine abbey of Saint-Hilaire, dates back to 1531. Residents of Limoux believe the so-called “methode champenois” was actually developed in Limoux, in the shadow of the iconic Pic de Bugarach. (shown at left)
By this “traditional method,” bubbles are produced in the wine by a second fermentation that takes place when yeast is added to each bottle, which is then recorked. When secondary fermentation is completed, the wines are uncorked, yeast residue removed, and rebottled. These days, while blanquette de Limoux is still made mainly from the grape mauzac, the more “internationally styled” Cremant de Limoux is predominantly chardonnay and chenin blanc (as in Champagne), with only a vestigial proportion of mauzac– though hopefully still enough to produce sparkling wines that are fresh and grassy with aromas of green apple. More to the point for this weekend, contemporary Cremants de Limoux may include pinot noir, a red grape, which opens the door for a delicious sparkling rosé, the Limoux version of a “blanc de noirs.” Will you still taste a bit of green apple…?
Kaiken
While we try to stay true to our roots of featuring “artisan wines,” we are sometimes led a bit astray. Not, of course, that there is anything wrong with that…! In this case last week I was in a doctor’s waiting room and found a recent copy of Wine Spectator, so of course thumbed through it. Each issue has a section in the back with reviews of recently released (or tasted) wines. Since malbecs are consistently popular with our locals, I was intrigued by some nice scores going to a series of Argentine malbecs from an outfit called Kaiken, which turns out to be an Argentine acquisition of the large Chilean wine producer, Montes.
It turns out that Montes acquired the winery only a few years ago, but it had been in production since 1920. Its current production is on the order of 750,000 cases. That is a LOT of wine, especially when measured against our back-of-the-envelope definition of an “artisan winery” as one producing between 2000 and 5000 cases per year. In other words, these guys make as much as 150 artisan winemakers. Kinda takes your breath away, huh…? Does it mean anything? Yeah, I think it probably does. But we are simple creatures, governed by taste buds, a pleasure-oriented decision framework, and simple economics. Just enjoy it, it’s pretty good stuff!
Bye, Bye, Bernie
Well, it’s been a Good Run. Against All Odds a curmudgeonly old guy from New England ( I can So Relate!) hopped on his old horse, turned his old microphone into a Lance of sorts, and headed into the Rhetorical Wasteland to have it out with the Corporate Windmills. And he fought an incredibly Good Fight. And lost. Of course. We should not be surprised. Like, Dude, what part of “Impossible” don’t you understand about the Impossible Dream…you know, “To right the unrightable wrong …To reach the unreachable star …”
Fast forward. Well, not that fast, as it took the whole Primary Season to unfold. But tonight, as Hillary Consolidates her Base, our Progressive Heroine Elizabeth Warren spoke with Uncharacteristic Passion about the coming Battle between HIllary and Trump. Is she a candidate for Veep? Is she setting herself up for 2020? Hard to say. But what is clear already is that she will play an important role in the coming campaign and election as well as the one after that.
And did I mention I attended a rally for her in Seattle when she was running for Senate from Massachusetts, and came that close to an actual Handshake…??!! The question is, will she pick up the Reins of Bernie’s Movement….??? Stay tuned!
This week’s wine tasting Bye, Bye, Bernie
J. Laurens Cremant de Limoux Rose France $14
A longtime favorite here at AWG–Chardonnay, Chenin Blanc, and Pinot Noir; shows a gentle yeastiness, effusive effervescence and rich, tangy, mouth-filling fruit. Makes just about anything Festive!
Cloudlift Chardonnay ’12 Washington $18
Enticing aromas of Gala apple, white peach, and apple blossoms, with nicely balanced fruit compote flavors with minerally notes of peach stone and alluvial minerals.
Pugliani Treggiaia ’14 Italy $11
A smooth and satisfying blend of sangiovese, canniolo & cab, serious but friendly, delightful with anything from pizza to lamb chops.
Airfield Estates Merlot ’13 Washington $14
Slightly muted nose with dill, red cherry and raspberry, and flavors of red cherry, pomegranate, dill and milk chocolate. Silky texture with good balance.
Kaiken “Ultra” Malbec ’12 Argentina $17
Aromas of cassis, cocoa powder and licorice. Juicy and fine-grained, with dark berry and bitter chocolate flavors. Nicely pliant and persistent.
lummi island wine tasting June 3 ’16
(note: some photos will enlarge when clicked)
Friday Breads (email us to get on the preorder mailing list! )
Toasted Pecan Flax Seed – this bread is made with a rye flour starter, but the final dough is made with a mix of bread flour and fresh milled whole wheat. Toasted pecans and flax seeds are added for texture and flavor and a little honey to balance out the whole grains. A great flavorful artisan bread – $5/loaf.
Heidebrot – a great country rye bread made with about half bread flour and half fresh milled rye with a rye levain. With no other additions the rye flavor really shines in this bread. Great bread with meats and cheese – $5/loaf.
And, for a bit of pastry this week…yes, oh yes, they’re back…
BEARCLAWS!! – made with a rich, danish dough loaded with butter and eggs and filled with an almond filling, rolled up and sliced. Then topped with sliced almonds, and – because bears love honey – topped with a delicious honey glaze. 2/$5.
Jean-Luc Colombo
Jean-Luc Colombo has built a reputation as one of France’s most talented and creative winemakers, mainly in the Northern Rhone region, and more recently expanding into the South. Both his mother and grandmother were chefs, nurturing a life-long curiosity about both food and wine. In the mid-1970s his wine interests led him to the small Northern Rhone appellation of Cornas and its central focus on Syrah, where he helped give new life to the image of Cornas wines as deep, dark, and robust. His wines can sometimes be quite fruit-forward in something of a New World style, while keeping the wines expressive of their place of origin.
In keeping with his philosophy of combining the best of Old and New World winemaking skills, Colombo employs modern organic vineyard management practices including limiting yields per vine. He does not shy away from using new French oak for aging his better wines, which are typically modern and international in style without sacrificing the nuances of terroir that are the mainstay of Old World winemaking.
This week’s rosé is a good easy-drinking example of Jean-Luc Colombo’s winemaking style, with 66% syrah and 33% mourvedre. The grapes sit on the skins for only about ten hours, followed by a three-week, low temperature fermentation to ehance primary aromas and freshness.
No, this isn’t a Gray Bunny guess again!
Found this item sitting on the grass in front of the house today. A plastic bag with its little handles neatly tied to look just like cute little bunny ears. Is that Adorable or What?
On close examination, this neatly tied little package turns out to be someone’s Doggie Bag…no, no, not That kind of Doggie Bag, with food brought home from a restaurant. A Different kind of doggie bag– the kind you use to pick up little deposits your dog leaves in inappropriate places where people might step in them, or see them, or smell them, or otherwise find them a nuisance. Such bags are readily available at most places dogs and their Companion Humans wander. The Standard Protocol is to turn them inside out over your hand, scoop up any offensive deposits your dog might have left behind, transport them to an appropriate disposal site. Easy to use, and everyone is happy, right?
As this picture shows, obviously there are people Out There who don’t seem to grok the part about using the bag to remove the offensive material to an appropriate disposal site! NO, NO, NO, our yard is NOT an appropriate disposal site! You see this kind of thing and you can only stare in Disbelief and wonder earnestly: “WTF are these people thinking…??”
Honeysuckle
Let’s face it, these flowers have an exotic look (you know, like fuchsia, or like anything by Dali), and they are in Full Bloom here on the Island right now. This one is just down the street, looming over our neighbor’s mailbox. It seems to love being there, as it has been Thriving there for many years. It exudes a heady perfume that fills the air around it and makes us slow down and sniff as we walk by. Yes, it is a little flamboyant, perhaps a tad overstated…but all in all, it is carefree and Stylish and a pleasure to see and sniff…a definite Sign that Summer is just upon us!
Papa Bear and Baby Bear
Seriozha has now been on the planet for a whole week, still, you know, getting to know the place. Obviously he already has the figured out that Mama Bear and Papa Bear are warm and cozy, a safe haven in this noisy, bright, and breezy World.
As for Nana Bear Pat, she just got home from Sonoma a few minutes ago and is looking forward to seeing you all this weekend! And maybe showing you a few baby pictures…be warned!
This week’s wine tasting
La Rocaliere Lirac Blanc ’13 France $15
Grenache Blanc and Clairette. Subtle, elegant floral aromas of jasmine, honeysuckle, and verbena. Rich and round on the palate, with wonderful notes of fresh citrus. Completely delightful!
Jean-Luc Colombo Rosé Cape Bleue ’15 France
Soft, delicate pink Bouquet Subtle hints of peach, rose petal and pepper on the nose Taste Surprisingly complex, with intriguing notes of raspberry, cherry and black olive Alcohol 12.5%
Venta Morales Tempranillo ’15 Spain $9
Deep ruby/purple color in addition to lots of berry fruit and a touch of licorice presented in a lush, fruit-driven style.
St. Francis Red Splash ’11 California $12
Lush merlot-based blend with succulent ripe red fruit flavors and spicy aromas. Full-bodied and versatile, with luscious raspberry fruit and spicy clove notes, a round midpalate, and well-structured length.
Perazzeta “Emma” Sangiovese ’14 Italy $18
From a clone of Sangiovese thought extinct for 150 years– rich and spicy, with aromatic hints of eucalyptus.
lummi island wine tasting may 27-29 artists studio tour weekend
Friday Breads (contact us to get on the pre-order list!)
Seeded Country Hearth – a nice rustic bread made with a blend of bread flour and fresh milled whole wheat and then loaded up with toasted hazelnuts, pumpkin and sunflower seeds. A great flavorful artisan bread – $5/loaf.
Buckwheat Walnut & Honey – yes another buckwheat bread. with a great earthiness from the buckwheat flour. This has a little less buckwheat than the last few breads I have done so it isn’t as dense, but it is still plenty flavorful. Toasted walnuts for texture and crunch and some honey for sweetness. A great bread for smoked salmon or cheese – $5/loaf.
Hamburger Buns – made with a blend of bread flour and freshly milled white whole wheat (so no one knows its in there), enriched with milk, butter and just a bit of sugar for a soft and flavorful bun, then topped with onions. These are always popular and I can only make a limited number so get your order in early – 4/$5.
Featured Artist
Our neighbor Anne Gibert is again our featured artist for Studio Tour. This show continues her ongoing theme of large canvases and bright light, this time focusing particularly on animals. Last year her showing of “Portraits of Lummi Island Women” drew lots of interest from the community. If the same logic applies, this year we should have visits from Island buffalo, cats, chickens, and foxes.
Also, please note that our usual Friday night Bread Madness will be expanded as an Opening Reception for the new show. Anne will be there to talk with you about the new work, and munchies will be provided in addition to the usual Friday Bread Tasting. Sorry, you still have to pay for your tasting…but since most of you who come on Fridays are Club Members anyway, it will still only cost you, you know…Chicken Feed!
Nana Bear and One Day Old Seriozha
As we mentioned last week, we planned to be in Sonoma for the birth of our one and only grandson. As it turned out, we had quite an uneventful week except for a lot of pretty good food and wine and mostly very nice weather (except the first couple of days when it got into the 90’s…!). But it wasn’t until early Tuesday morning– the day of my flight home– that we were awakened about dawn with the Birth Alarm.
By 7am we had taken Mama Bear to the well-organized Santa Rosa Hospital for delivery. Not much happened before I had to catch the plane to Seattle in mid-afternoon, leaving Pat to play the Nana. Just about the time I got home to Lummi, Seriozha (aka Donald Sergei- — his father’s and maternal grandfather’s first names) had left the womb and is now Here In the World. Pretty Magical how suddenly there is another person in the room, beamed in from Nothingness. Hard to comprehend. Smart as we humans are, we still haven’t figured out how to make Life happen from Scratch. Nope, have to keep using the same old starter recipe from before our most distant ancestors were born.
We toast you, Seriozha— may you live long in a world of Joy, Beauty, Kindness, and Wisdom!
The Don and Bernie Show
Will it happen? Seems unlikely, doesn’t it? But it was a nice touch of the DT (we’re all getting a bad case of the DT’s about now…) to suggest that it be a fundraiser for a Worthy Cause, and it is really hard to picture what such a debate would look like. Astonishingly, the DT has won the Republican nomination without ever uttering a single Fact or Policy, only Slogans and Put-Downs. He has not demonstrated advocacy “for” anything outside his own Media Image, while at the same time he has shown that he is against women, minorities, and Diplomacy As We Know It– all in the Vague Interest of “Making America Great Again.” Whatever that means.
The real question is what in the world would a Debate between Trump and an Opponent Champion actually look like? He has become the Republican Nominee over a many-months-long competitive “debate” process with a host of competing candidates, a dozen and a half Angels dancing on the Head of some Virtual Pin, vying to make their so-called Issues Relevant. And somehow from that process Trump has emerged as the Hope of the Right-Wing Sneetches, despite the fact that No One Actually Believes that he has any of the skills actually necessary to, you know, Run the World.
For more on this idea, check out this interesting interview from NPR today, in which a demography scholar points out that only about ten percent of eligible voters participate in primaries, and only about 10% of those actually have factual, rational reasons for voting as they do. Mostly Americans don’t pay a lot of attention to elections; the Presidential election of 2008 elicited a voter turnout of 57% of the eligible voter base, the highest turnout since 1968. The argument is that people generally have a laundry list of issues they are at least somewhat interested in, but when they latch onto a candidate they don’t look deeply. Rather, they hear something they like about a candidate and then just assume that candidate shares all of their beliefs and goals.
This week’s wine tasting
Anne Amie Amrita White ’14 Oregon $14
Palate-tickling blend of pinot blanc, viognier, and riesling; aromas of quince, Rainier cherry, and lemon; palate of strawberry, raspberry, and nectarine; good match for Asian spices.
Villa des Anges Rosé ’14 France $10
Spicy and focused on the nose, showing fresh citrus and red berry and a hint of white pepper. Dry and nervy on the palate, with refreshing bitter cherry and berry skin flavors.
Borsao Garnacha ’13 Spain $9
Expressive aromas of blackberry, licorice and and fruitcake aromas; Juicy, spicy and supple, sweet, red and dark berry flavors; finishes fresh, focused and nicely persistent.
Septima Malbec ’13 Argentina $9
Musky, ripe aromas of currants, leather, chocolate and espresso. Supple and generous flavors of sweet currant and tobacco flavors with a note of pepper, soft tannins and good length.
Vignalta Colli Euganei Rosso Riserva ’09 Italy $21
Merlot and cabernet sauvignon from volcanic hills north of Venice. Rosso Riserva is a true and delicious expression of its terroir, nice balancing of fruit and tannins, softened with two years of oak barrel aging.
lummi island wine tasting may 20 ’16
Friday Breads (contact us to get on the pre-order list!)
Whole Wheat Ciabatta – A mix of bread flour and fresh milled whole wheat and uses two different types of pre-ferments, an Italian biga and a poolish. When the final dough is mixed it is then fermented overnight in the refrigerator, which jump starts the enzymatic activity, enhances flavor and promotes digestibility of the bread. A great flavorful artisan bread – $5/piece.
Egg Bread with Dried Apples and Honey – This bread is also made with a pre-ferment before mixing the final dough. Then it is enriched with lots of butter, eggs and honey which makes for soft crumb and flavorful bread. The dough is divided into portions which are then braided. Makes for great toast and even better french toast- $5/loaf.
And, for a bit of pastry:
Palmiers – (aka Elephant Ears) – These are made with a puff pastry dough that is almost equal parts butter and flour. It is rolled out and spread with sugar before folding and slicing. I’ve heard Di say these are one of her favorites. And boy are they delicious!! – 4/$5.
Make a note of it: Open Friday, Closed Saturday!
As we mentioned last week, the wine shop will be open for bread pickup and wine sales as usual on Friday this weekend. Though there will not be an official wine tasting, as in the past some of you might chip in to share a bottle and schmooze a bit while you pick up your bread from Janice. It’s yet another expression of the ever-unfolding benefits of wine club membership!
Be sure to note, however, that the wine shop will be closed all day on Saturday, May 21! We will re-open as usual next Friday the 27th to kick off the Annual Lummi Island Memorial Day Weekend Artists’ Studio Tour. Friday will be Bread Friday as usual PLUS it will be an opening reception for Anne Gibert, our featured artist for Studio Tour. More on that next week!
Still Waiting for Seriozha
We have been in Sonoma for a couple of days now, kind of hanging out, trying to stay out of the way of what is surprisingly normal everyday life as a birth approaches. As is clear in this photo from several weeks ago, where Papa Bear Don is showing Sympathetic Belly for Mama Bear Marina (holding Yellow Cat), the Forces of Nature unfold inevitably and at their own mysterious pace.
And let’s face it, guys– we can have beer bellies, paunches, fat rolls, and even occasional Bloating, but this shape is singularly and archetypally Female. We eat, we sleep, we wander and wait. A vigil of sorts. An oddly quiet time before Everything Changes…!
Rosso Pizzeria
Yesterday we drove over to Santa Rosa to take care of a little car rental business, after which we started looking for a place to have lunch. The first thing you need to know is that Pat and I have often been blessed with strange and wonderful Food Karma. Which is to say, we have a long history of wandering in Unknown Territory, feeling a little hungry, and looking for a Little Something. Often in the Middle of Nowhere. And we Stumble into some Questionable-looking Joint to find that OMD, out of Nothing the Universe has created for us an Unexpected Treat.
So it was yesterday in Santa Rosa when we went looking for a little restaurant we stumbled upon (yes, lots of ristorante stumbling) a couple of years ago that we recalled was part of a hospital complex. The restaurant we were thinking of was Chloe’s French Cafe. So we thought, okay, let’s look for that, only to find ourselves at a hospital cafeteria..i.e., wrong hospital!
A bit of wandering across several desolate parking lots led us to an entirely unimpressive-looking “pizza restaurant,” the Rosso Pizzeria, where we shared a late afternoon flight of several rose wines and a delightful plate of baked pizza dough (pizzeta) with salt, olive oil, and prosciutto with freshly made burrata, followed by a plate of roasted mussels + white wine + lemon + pancetta + shallot+ garlic + tarragon.
Good food and good wine: the perfect way to pass our precious time! See you next weekend!
2072 Granger Way