{"id":12864,"date":"2024-02-01T22:18:28","date_gmt":"2024-02-02T06:18:28","guid":{"rendered":"https:\/\/artisanwineclub.com\/index\/?p=12864"},"modified":"2024-02-01T22:18:28","modified_gmt":"2024-02-02T06:18:28","slug":"lummi-island-wine-tasting-groundhog-day-2024","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-groundhog-day-2024\/","title":{"rendered":"lummi island wine tasting Groundhog Day 2024"},"content":{"rendered":"

Friday, Feb 2, 4-6pm: Groundhog Day!<\/span><\/span><\/strong><\/p>\n

Open for wine tasting, sales, AND bread order pickup<\/span><\/em><\/p>\n

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“Jour de la marmotte — Groundhog Day” by Gilles Gonthier is licensed under CC BY 2.0.<\/span><\/p><\/div>\n

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Hmmm…why does this keep happening <\/em><\/span>over and over…?<\/em><\/span><\/p>\n

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This week\u2019s wine tasting<\/span>
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https:\/\/www.facebook.com\/thewolftrapwine\/<\/p><\/div>\n

Pascual Toso Chardonnay \u201916\u00a0 Argentina\u00a0\u00a0\u00a0 $14<\/strong><\/span>
\nAromas of ripe green apple, pineapple and mango; full, fresh palate with bright acidity, finishing with a slight toasty hint on a smooth, lingering finish.<\/span><\/p>\n

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The Wolftrap Syrah Mourv\u00e8dre Viognier \u201918\u00a0\u00a0\u00a0\u00a0 \u00a0South Africa\u00a0\u00a0\u00a0 $12<\/strong>
\n<\/em>Aromas of ripe plums, red currants, violets, Italian herbs and exotic spices lead to vibrant flavors of darker berries and spicy plum with hints of orange peel that linger on a juicy finish. Also way over-delivers for its modest price!\u00a0\u00a0 (read more)<\/em><\/a><\/span>
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Chapoutier \u2013 Cotes-du-Rhone Belleruche Rouge \u201921 <\/strong><\/span>
\nIntense black currant and raspberry notes with hints of white pepper; juicy, lovely palate with silky, delicate tannins; good pairing for grilled meats, pizza, pasta, and and (someone says) especially<\/em> lamb ragu<\/em>!<\/span><\/p>\n

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Friday Bread Pickup This Week<\/strong>
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Levain w\/ Dried Cherries and Pecans <\/strong>\u2013 a levain is made the night before final mixing of the dough using a sourdough starter. This allows the fermentation process to start and the gluten to start developing. The final dough is made with the levain, bread flour and fresh milled whole wheat and then loaded up with dried cherries and toasted pecans. A nice rustic loaf that goes well with meats and cheese \u2013 $5\/loaf<\/em><\/span><\/p>\n

Pan de Cioccolate<\/strong> \u2013 Also made with a levain, this bread is a delicious chocolate artisan bread not an enriched sweet pastry dough with lots of eggs, butter and sugar. Rather it is a rich chocolate bread made with a levain, bread flour and fresh milled rye flour, honey for sweetness, vanilla and plenty of dark chocolate. Makes fabulous toast, even better french toast \u2013\u00a0 $5\/loaf<\/em><\/span><\/p>\n

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

Traditional Croissants –<\/strong> Made with two preferments, a levain as well as prefermented dough – which is also known as old dough 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. I’ve heard some say these are the best they have ever had. Quantities are definitely limited so if you want croissants this week be sure and get your order in early. 2\/$5<\/span><\/p>\n

Island Bakery has developed a lengthy rotation cycle of several dozen breads and pastries. Each Sunday Janice emails the week\u2019s bread offering to her mailing list. Orders received before Wednesday will be available for pickup at the wine shop each Friday from 4:00 \u2013 5:30 pm. Go to Contact us<\/a> to get on the bread email list.<\/em><\/span><\/p>\n

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Economics of the Heart: The Last Republicans
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“Constitution Avenue Sign” by JSquish is licensed under CC BY-SA 3.0.<\/p><\/div>\n

This week on PBS Judy Woodruff did an<\/span> in-depth interview<\/a><\/span> with long-time Republican and card-carrying “old school” Conservative David Frum.<\/a> He was briefly a speech writer for Dubya, sat in a couple of think tanks, is now an editor\/writer at the Atlantic, and an outspoken critic of Trump and Trumpism. His own website<\/a><\/span> shows his photo with the quotation \u201cThose who seem to despise half of America will never be trusted to govern any of it.\u201d (<\/em>Some of us would prefer “should<\/em> never be trusted to govern any of it again.) <\/em><\/span><\/p>\n

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Mr. Frum observes that the Tweetster has an intuitive talent for engaging and manipulating people’s fears in ways that:
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