{"id":11991,"date":"2023-01-26T13:06:42","date_gmt":"2023-01-26T21:06:42","guid":{"rendered":"https:\/\/artisanwineclub.com\/index\/?p=11991"},"modified":"2023-01-26T13:06:42","modified_gmt":"2023-01-26T21:06:42","slug":"lummi-island-wine-tasting-jan-27-23","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-jan-27-23\/","title":{"rendered":"lummi island wine tasting jan 27 ’23"},"content":{"rendered":"

Hours this weekend: Open 3:30- 5:30 pm Friday Only
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Our current plan is to be open Fridays only<\/em> through February.
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Covid (and a bunch of other winter bugs) is still around, more contagious than ever, but far less threatening for the vaccinated.<\/span><\/p>\n

We all have our own comfort zones; these days we all have to manage the space around us in our own way. Just be mindful of the risks, thanks.
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Friday Bread This Week<\/span>
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Pain Meunier <\/strong>-Aka Miller\u2019s Bread<\/em> to honor the miller who mills the wheat. Made with pre-fermented dough it contains all portions of the wheat berry: flour, fresh milled whole wheat, cracked wheat and wheat germ. Always a favorite and a great all around bread. It makes the best toast! \u2013 $5\/loaf<\/em><\/span><\/p>\n

Sonnenblumenbrot \u2013<\/strong> Aka Sunflower Seed Bread,<\/em> made with a pre-ferment that takes a portion of the flour, water, salt and yeast that ferments overnight before mixing the final dough with bread flour and freshly milled rye, then loaded up with toasted sunflower seeds and some barley malt syrup for sweetness. \u2013 $5\/loaf<\/em><\/span><\/p>\n

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

Traditional Croissants \u2013 <\/strong>Made with both a sourdough levain and a prefermented dough \u2013 aka \u201cold dough\u201d where a portion of the flour, water, salt and yeast is fermented overnight. The final dough is then made with more flour, butter, milk and sugar, laminated with more butter before being cut and shaped into traditional french croissants.\u00a0 \u20132\/$5<\/em><\/span><\/p>\n

To get on the bread order list, click on the \u201cContact Us\u201d<\/a> link above and fill out the form. Each week\u2019s bread menu is sent to the list each Sunday, for ordering by Tuesday, for pickup on Friday. Simple, right..? <\/em>If you will be visiting the island and would like to order bread for your visit, at least a week\u2019s notice is recommended for pickup the following Friday. <\/em><\/p>\n

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Wine of the Week:\u00a0 Wolftrap Syrah Mourv\u00e8dre Viognier \u201918 \u00a0 \u00a0 South Africa \u00a0 \u00a0 $12<\/strong><\/span>
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Boekenhoutskloof<\/em> farm was established in 1776 in the furthest corner of the beautiful Franschhoek Wine Valley<\/a> of South Africa, about 50 km east of the Cape of Good Hope.<\/p>\n

The farm\u2019s name means \u201cravine of the Boekenhout\u201d<\/em> (pronounced Book-n-Howed<\/em>), which is an indigenous Cape Beech tree greatly prized for furniture making. In 1993 the farm and homestead were bought and restored and new vineyards planted for Syrah, Cabernet Sauvignon, Cabernet Franc, Grenache, Semillon and Viognier.<\/p>\n

When the farm was founded, the Franschhoek valley was far wilder than it is today. Though the mountains are still alive with indigenous animals, including the majestic leopard, the only evidence that wolves once roamed here is an ancient wolf trap found long ago. This wine was named in homage to the mysteries and legends of days long gone by.<\/p>\n

Most of the Syrah in The Wolftrap comes from the Swartland region (photo, left)<\/em>, where it develops its robust character and elegant aromas of violets, ripe plums, and spicy, peppery profile and juicy, fruity character. The Mourv\u00e8dre, also from the Swartland, lends a red fruit character and smoky body while a dash of Viognier adds perfume and verve for a rustic Rh\u00f4ne-style blend that seriously over-delivers for its $11 price point.<\/p>\n

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Economics of the Heart: Capital Repairs vs. Routine Maintenance
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Ferry accounting practices again took a front row seat in Island consciousness this week.
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A County Council vote to approve a very recently (just a month ago)<\/em> proposed and very expensive ferry fare increase was scheduled for this past Tuesday night. Around noon there was a Council subcommittee meeting that briefly heard suggestions from LIFAC (Ferry Advisory Committee) before scheduling the Council vote. <\/span><\/p>\n

The upshot of the LIFAC presentation was that many Islanders were very upset about both the magnitude and financial impact of the fare increase and the methodology which was used to generate its size and need. And at the end of the day, to our surprise and relief, the committee decided to postpone action until their March meeting. That gives us two months to organize a community response. This delay is a big and surprising victory, since until then the fare increase juggernaut was steamrolling all questions and objections into a long line of Chicken Little pancakes.<\/span><\/p>\n

Even more surprising, our own challenges to the capital accounting calculations of the portion of annual operating expenses that must be paid from fare receipts seemed to gain a bit of traction. We maintain that many very large<\/span> expenses that the County has classified as “regular maintenance” are actually capital improvements, <\/em>not routine maintenance <\/em>. A perfect example is the series of “repairs” to the landing dolphins (see photo above)<\/em> which cushion and absorb the ferry’s momentum when docking. The current “repair” is expected to cost $400,000, and that’s in addition to\u00a0 similar recent rebuilds of several others. Let’s face it, folks, there is nothing “regular and ordinary” about major infrastructure improvements. <\/span><\/p>\n

A search online comparing accounting practices for ordinary repairs vs. capital repairs yields consistent results across the board. A repair must be considered a capital improvement<\/em> if it meets any one<\/em> of these criteria:
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