{"id":13388,"date":"2024-07-25T20:27:01","date_gmt":"2024-07-26T03:27:01","guid":{"rendered":"https:\/\/artisanwineclub.com\/index\/?p=13388"},"modified":"2024-07-25T20:27:01","modified_gmt":"2024-07-26T03:27:01","slug":"lummi-island-wine-tasting-july-26-27-24","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-july-26-27-24\/","title":{"rendered":"lummi island wine tasting july 26-27 ’24"},"content":{"rendered":"

Hours,\u00a0 July 26-27 ’24
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\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Friday\u00a0 4-6 pm<\/em><\/span><\/strong> \u00a0\u00a0\u00a0 Saturday 3-5 pm<\/em><\/strong><\/span><\/span><\/p>\n

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July morning backyard<\/p><\/div>\n

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Friday Bread This Week<\/span><\/strong><\/p>\n

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Poolish Ale – <\/strong>The preferment here begins with a poolish<\/em> made from bread flour, yeast, and ale and fermented overnight…then mixed the next day with bread flour and fresh milled whole wheat–<\/span> a great all around bread with a nice crisp crust. \u2013 $5\/loaf<\/em><\/span><\/p>\n

Buckwheat Walnut & Honey \u2013<\/strong> Also made with a poolish of fresh milled buckwheat and bread flours. Buckwheat is not a grain it is actually a seed and closer in the plant family to rhubarb and sorrel than to wheat and contains no gluten, and has an earthy\/nutty flavor. \u2013 $5\/loaf<\/em><\/p>\n

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

Morning Buns \u2013<\/strong> Made popular by Tartine Bakery in San Francisco\u2026mine are made with the same laminated dough as croissants. The dough is rolled out, spread with a filling of brown sugar, orange zest, butter and cinnamon, rolled up and sliced before baking. 2\/$5\u00a0<\/em>
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Island Bakery has developed a rotation cycle of several dozen breads and pastries. Each Sunday Janice emails the week\u2019s bread offering to her mailing list. Orders received before 5 pm Tuesday\u00a0 will be available for pickup at the wine shop each Friday from 4:00 \u2013 5:30 pm. Go to Contact us<\/a><\/span> to get on the bread email list at least a week before visiting! <\/u>
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This week\u2019s wine tasting<\/strong><\/span><\/p>\n

Vielle Ferme Blanc\u00a0 ’23\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 France\u00a0\u00a0\u00a0\u00a0\u00a0 $12<\/strong><\/span>
\nFlavorful blend of bourboulenc, grenache blanc, roussanne, ugni blanc, & vermentino delivering seductive aromas of jasmine, hawthorn, and pear with flavors of blood orange with delicate saline notes.<\/em><\/p>\n

La Quercia Montepulciano d\u2019Abruzzo\u00a0 Riserva\u00a0 \u201917 \u00a0\u00a0\u00a0 Italy\u00a0\u00a0\u00a0\u00a0\u00a0 $19<\/strong>
\nFrom 50-yr-old vines; rich, full-bodied and rustic in expression, with rich notes of cocoa, rhubarb, blackberry, and herbs; long, lingering finish of juicy black cherry, with a silky\/velvety mouthfeel.<\/em><\/p>\n

Domaine Chibaou Surnaturel Merlot \u201922\u00a0\u00a0\u00a0\u00a0 France\u00a0\u00a0\u00a0\u00a0 $25<\/strong>
\nComplex nose of black fruits, candied strawberries and caramel; round, rich and concentrated, balanced, with good length in the mouth. No sulfites.<\/em><\/p>\n

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\u00a0Wine of the Week:\u00a0<\/strong><\/span> La Quercia Montepulciano d\u2019Abruzzo\u00a0 Riserva\u00a0 \u201917 \u00a0\u00a0\u00a0 Italy\u00a0\u00a0\u00a0\u00a0\u00a0 $19<\/strong><\/span><\/p>\n

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https:\/\/www.summerinitaly.com\/guide\/la-quercia-winery<\/p><\/div>\n

We buy many of our Italian wines from our friends at Small Vineyards, an importer in West Seattle with family ties to Lummi Island. This wine is particularly special, and we are down to the last few bottles until our next shipment in the late fall. This is a big wine with lots of character and flavor. The importer describes the winemaker as follows:<\/p>\n

A \u201ctrue blue,\u201d grizzled farmer-type, winemaker Antonio Lamona is both utterly likeable and totally invested in his wines. Although his father also grew grapes, Antonio is the first in the family to bottle his own and, beginning in the late sixties, began cultivating vines that are entirely organic. As Antonio says, \u201cI would rather forgo an entire vintage than put man-made pesticides in my soil.\u201d<\/em><\/p>\n

Ownership of La Quercia is shared with three of his lifelong friends – it’s a gorgeous, rustic estate in a tiny Adriatic town where sea, sun and wind abound. The farm is entirely self-sustaining: they produce their own salami, bread, vegetables, olive oil, and cheeses. Regardless of what may be happening elsewhere in Italy, Antonio\u2019s estate remains steadfast, renowned for its consistency in terms of both style and quality from one vintage to the next.”<\/em>\u00a0\u00a0 read more\u00a0<\/span><\/em><\/a> \u00a0\u00a0\u00a0 <\/span><\/em><\/p>\n

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Economics of the Heart: The Game is Afoot…!
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