{"id":10853,"date":"2021-08-05T23:14:31","date_gmt":"2021-08-06T06:14:31","guid":{"rendered":"https:\/\/artisanwineclub.com\/index\/?p=10853"},"modified":"2021-08-07T16:52:09","modified_gmt":"2021-08-07T23:52:09","slug":"lummi-island-wine-tasting-august-6-21","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-august-6-21\/","title":{"rendered":"lummi island wine tasting august 6 ’21"},"content":{"rendered":"

\"\"Covid Notes: The Delta Dilemma
\n<\/span><\/strong><\/p>\n

Just a week ago it became clear that the Corona virus Delta variant was on a rampage around the world. It is far more contagious than previous variants, such that infected people on average infect five others instead of one or two.<\/p>\n

Even more worrisome, recent data confirmed that Delta can infect even vaccinated people, often with very mild symptoms or in many cases none at all. That has created a situation much like the beginning of Covid, when we had to assume <\/span>that anyone outside our immediate <\/span>pods<\/em> was a potential threat.<\/span><\/p>\n

Weighing the various risks, we will be open this weekend as usual, but\u00a0with several requirements<\/em>\u00a0for participation in our wine tasting: You must have:<\/p>\n

    \n
  1. completed a Covid vaccine sequence at least a month ago; AND<\/li>\n
  2. had little or no unmasked contact with off-island groups in the past week.<\/span><\/li>\n<\/ol>\n

    Tasting will also be available outside, with masks and prudent social distancing requested.<\/p>\n

     <\/p>\n

    Friday Bread for 8\/6\/21
    \n<\/span><\/strong><\/p>\n

    <\/strong><\/p>\n

    Rosemary Olive Oil – <\/strong>made with bread flour and freshly milled white whole wheat for additional flavor and texture. Fresh rosemary from the garden and olive oil to make for a nice tender crumb and a nice crisp crust. A great all around bread – $5\/loaf<\/em><\/p>\n

    Multi Grain<\/strong> – Uses an overnight preferment before mixing the final dough. which is then mixed with bread flour and fresh milled whole wheat, rye, along with polenta cornmeal, flax, sunflower and sesame seeds for a nice bit of crunch and extra flavor. A great all around bread – $5\/loaf<\/em><\/p>\n

    and pastry this week…<\/em><\/p>\n

    Bear Claws! –<\/strong> Made with a Danish pastry dough rich in cream, eggs, sugar and butter. The dough is rolled out and spread with almond paste, powdered sugar, egg whites and just a bit of cinnamon to round out the flavor. Then, because bears love honey, topped with a honey glaze after baking! – 2\/$5<\/em><\/p>\n

     <\/p>\n

    Wine of the Week: Marchetti Verdicchio di Castelli di Jesi Classico ’19 \u00a0 \u00a0 \u00a0 \u00a0 Italy \u00a0 \u00a0 \u00a0 $14
    \n<\/span><\/strong><\/p>\n

    see wine region map <\/a><\/p>\n

    \"\"The Marche wine region reaches from the mountainous spine of Italy to the Adriatic. This weekend’s low yield Verdicchio is a hallmark of the varietal, with refreshing citrus fruits, playful acidity, and complex minerality. Made only with juice from a gentle half-press, it is precise and engaging.<\/p>\n

    Established\u00a0in 1968<\/span>\u00a0<\/span>as a DOC of 18 hilly communes, the Verdicchio Classico, or Castelli di Jesi,<\/em> region, is located some 35 kilometers inland from Ancona, an unusual wine region near the Adriatic coast where red grapes are grown close to the sea, and white grapes prefer to be slightly inland. The distinction of being “Classico” is a recognition that “this is what wine from this grape is meant to taste like.”<\/span><\/p>\n

    Wine history of the region dates back to the Romans and before, with some clay artifacts such as amphorae dating the region\u2019s wine production back to the Iron Age. These days, the verdicchios from the region have developed a consistent quality and tasting profile that sets them apart.<\/p>\n

    Verdicchio\/ Malvasia blend using only free-run juice; pale straw color with green overtones; intense bouquet of\u00a0citrus, lemon zest, and floral notes,with complex fruity character, and crisp, well-balanced palate.<\/em><\/p>\n

     <\/p>\n

    Economics of the Heart: Tragedy of the Commons Revisited
    \n<\/strong><\/span><\/p>\n

    A recent opinion piece<\/a> in the New York Times by Farhad Manjoo\u00a0caught our attention while browsing headline this week. Curiously, it also drew the attention of several amigos<\/em>\u00a0in a long-standing weekly discussion group. Like many of us right now, Manjou is worrying about whether human beings have the capacity to collaborate with each other in a profound enough way to reverse the existential damage we have done and continue to do that are rapidly destroying the ability of our Dear Planet Earth — our only Refuge– to support Life. At present the clearest path has bookies across the planet laying odds that we are all Toast, and it is too late to do anything about it.<\/p>\n

    Our one quibble with Manjoo is his dismissal of the importance of Garrett Hardin’s essay, “The Tragedy of the Commons,” published in the journal Science<\/em>\u00a0in1968. His basic premise has become the defining problem of common property resources in general: that individuals acting in reasonable self-interest will put more and more animals on common land until it can no longer sustain any.<\/p>\n

    This is not just a story of a few animals in a hypothetical situation. This is a general postulate about any situation where the exploitation of a resource has no functioning rationing system. When any resource is owned in common, it is in fact owned by no one<\/em>, and the Rule of Capture applies; whoever gets it first “wins.” Unfortunately, it is always a Pyrrhic victory, because each user has the incentive to use up as much of the resource as possible as quickly as possible, when all would be better off conserving the resource by setting harvest limits and establishing a fair system for allocating exploitation shares.<\/p>\n

    Examples are legion, including:<\/p>\n