{"id":12536,"date":"2023-09-28T22:43:40","date_gmt":"2023-09-29T05:43:40","guid":{"rendered":"https:\/\/artisanwineclub.com\/index\/?p=12536"},"modified":"2023-09-30T18:39:10","modified_gmt":"2023-10-01T01:39:10","slug":"lummi-island-wine-tasting-sept-29-30-23","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-sept-29-30-23\/","title":{"rendered":"lummi island wine tasting sept 29-30 ’23"},"content":{"rendered":"

Hours this weekend:<\/span><\/strong><\/p>\n

Open Friday & Saturday,\u00a0 September 29-30, 4-6 pm<\/span>
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This week’s wine tasting<\/span><\/strong><\/p>\n

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Norway maple<\/p><\/div>\n

Clos St. Magdeleine Cassis Blanc\u00a0 \u201921\u00a0\u00a0\u00a0 France\u00a0\u00a0\u00a0 $36<\/strong><\/span>
\n40% Marsanne, 30% Ugni blanc, 25% Clairette, and 5% Bourboulenc<\/span>; Rich aromas with salty traces of garrigue and peaches; full and fleshy on the palate with a savory minerality, a cleansing, salty-stony flavor and, and\u00a0 a honeyed, dry finish. Unique and delicious!<\/span><\/p>\n

Marietta Old Vine Red\u00a0\u00a0\u00a0 ’22 \u00a0 \u00a0 California\u00a0 <\/strong><\/span>
\nZinfandel-based red blend from Geyserville with lovely bright plum fruit, dark and focused notes of briar and black tea, a perfect balance of big flavor and vibrant sophistication, with medium body, mouth of sweet spice and velvety tannins to pair with almost any meal or occasion.<\/span><\/p>\n

Pomum Red\u00a0 \u201918 \u00a0 \u00a0 Washington \u00a0\u00a0<\/strong> $18<\/strong>
\n<\/em>50% Cab Sauv, 25% Cab Franc, 22% Merlot, 3% Carmenere from Pomum’s Konnowac\u00a0 vineyard; aromas of red fruit-leather and exotic spices; flavors of black cherry, cranberry, and garrigue; a long-time favorite here at the wine gallery; fermented in small fermenters and sat on the skins in\u00a0 clay Tinajas<\/em> for 12 months before being pressed.
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Friday Bread Pickup This Week<\/strong><\/span><\/p>\n

Kamut Levain \u2013<\/span><\/strong> Kamut, aka khorasan<\/em> wheat, is an ancient, protein-rich grain discovered in a cave in Iran in the 70\u2019s that many people who can\u2019t tolerate wheat find more digestible. This bread is made with a levain that is fermented overnight before being mixed with with bread flour and fresh milled whole kamut flour. It has a nutty, rich flavor and makes a golden color loaf.\u00a0 \u2013 $5\/loaf<\/em><\/span><\/p>\n

Barley & Rye w\/ Pumpkin Seeds<\/strong> \u2013 Made with a levain that is fermented overnight before the final dough is mixed with a nice mix of bread flour and fresh milled rye, barley and whole wheat flours. Some buttermilk makes for a tender crumb, honey for sweetness and toasted pumpkin seedsfor flavor and texture. \u2013 $5\/loaf.<\/em><\/span><\/p>\n

and pastry this week\u2026<\/em><\/span><\/p>\n

Pain aux Raisin –<\/strong> made with the same laminated dough as croissants. The dough is rolled out, spread with pastry cream and sprinkled with a mix of golden raisins and dried cranberries that have been soaked in sugar syrup. Rolled up and sliced for baking. These are my favorites! As always, quantities are limited, be sure to get your order in early – 2\/$5<\/em><\/span><\/p>\n

To get on the bread order list, click the \u201cContact Us<\/span>\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: <\/strong><\/span>Marietta Old Vine Red ’22<\/span><\/strong><\/p>\n

\"\"<\/a>This wine is billed as a sort of a \u201cfield blend,\u201d but not exactly.<\/em> A true field blend is when several varietals are planted in the same vineyard and exposed to the same soil, climate, and water conditions over the same growing season, and can be harvested, crushed, fermented, aged and blended together.<\/span><\/p>\n

OVR a blend of Zinfandel, Cabernet, Petite Sirah, and Syrah<\/em> from different vineyards near Geyserville (California) near the north end of the Dry Creek Valley, and \u201cfield blend\u201d is a bit of a misnomer. Also, we know nothing about the differences among the vineyards these varietals come from, but whatever we call it, it is a festive and enjoyable wine at a modest price.<\/span><\/p>\n

Predominantly Zinfandel, this wine combines hand selected fruit from multiple vineyards, resulting in a unique, bright red wine with solid structure. For decades the groundbreaking combination of grape varieties and multiple vintages in this wine has set the bar and blazed the path for red blends all throughout North America.<\/span><\/p>\n

Marietta Old Vine Red ’22<\/em><\/strong><\/span>
\nA pleasantly bright and lively red wine, plump with blackberries and black cherries. Secondary notes of wild mint, dusty earth and alluring hints of mocha; comforting and familiar, ago-to wine for all occasions. <\/span>
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Economics of the Heart: The War on Critical Thinking
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Every creature has some form of sensory discrimination that allows it to survive. We are gifted with a unique nervous system that lets us tell this<\/em> from that<\/em>, one<\/em> from two<\/em>, gray<\/em> from black, mine <\/em>from yours, and right <\/em>from wrong.<\/em> Our ability to think<\/em>, especially to think critically<\/em>, depends entirely on our ability to observe and make meaning from differences in quantities and qualities of the world around us, and to communicate about them with each other through language.\u00a0 <\/span><\/p>\n

The abilities to differentiate <\/em>and reason<\/em> are the primary characteristic of critical thinking.<\/em> We all have the sensory ability to discriminate tastes (salty, sweet, sour), feelings (pleasant, unpleasant), and numbers (more, less), and the cognitive ability to tell truth from lies and fact from fiction. We can also form ideas, execute plans, and evaluate and learn from the results. These abilities constitute what is generally known as “critical thinking,” and is the whole point of maturation in general and education in particular.
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The most detailed model for the development of intellectual maturity was put forth by William Perry<\/span><\/a> from data gathered back around 1960. Perry\u2019s research found that in general, a student\u2019s college experience could be viewed as \u201can intellectual Pilgrim\u2019s Progress\u201d in which the student\u2019s way of thinking evolved through four “stages” from a world of binary choices into a world of complex contexts with which to differentiate ever more nuanced distinctions.
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Perry observed that beginning college students generally began at Level 1, Duality, <\/em>a world of opposites: (right\/wrong, good\/bad). With study and reflection, that view gradually broadened over a couple of years to Multiplicity, <\/em>which opened a space to hang out with the curious uncertainty of \u201cdon\u2019t know for sure.\u201d<\/em> Over time these broaden to Mode 3, a relativistic layer of \u201cit depends.\u201d <\/em>The evolution to Level 4, as it turns out, is then a major developmental step in critical thinking with \u201ca fundamental transformation of one\u2019s perspective from a vision of the world as essentially dualistic, to a world as essentially relativistic and context-bound with relatively few right\/wrong exceptions.\u201d<\/span> <\/em><\/span><\/p>\n

The Big Takeaway here is that human beings have been shown to hang out at Levels 1-2 until they learn otherwise from increasing age, education, and\/or experience. Which brings us to Maga Republicans. Who are they? According to a study from UW<\/span>,<\/a> they have the following characteristics, and they are a mortal threat to our democracy.
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