{"id":13484,"date":"2024-08-29T22:18:35","date_gmt":"2024-08-30T05:18:35","guid":{"rendered":"https:\/\/artisanwineclub.com\/index\/?p=13484"},"modified":"2024-08-30T13:34:08","modified_gmt":"2024-08-30T20:34:08","slug":"lummi-island-wine-tasting-aug-30-31-24","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-aug-30-31-24\/","title":{"rendered":"lummi island wine tasting aug 30-31 ’24"},"content":{"rendered":"

Hours,\u00a0 August 30-31 ’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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Friday Bread This Week<\/span><\/strong><\/p>\n

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Breton \u2013<\/strong> Incorporates the flavors of the french Brittany region. Bread flour and fresh milled buckwheat and rye make for interesting flavor and the salt is set gris -the grey salt from the region that brings more mineral flavors to this bread. \u2013 $5\/loaf<\/em><\/span><\/p>\n

Spelt Levain \u2013<\/strong> Spelt is an ancient grain that is a wheat. It has a nutty, slightly sweet flavor and has gluten but it isn\u2019t as strong as the gluten in modern wheat. This bread is made with a culture that is used to create a levain before the final dough is mixed with traditional bread flour, spelt flour, fresh milled whole spelt and fresh milled whole rye. It is a great all around bread \u2013 $5\/loaf<\/em><\/span><\/p>\n

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

\u00a0Brioche Tarts au Sucre –<\/strong> otherwise known as brioche sugar tarts.<\/em> A rich brioche dough full of eggs and butter is rolled into a round tart and topped with more eggs, cream, butter and sugar. As always, quantities are limited, be sure to get your order in – 2\/$5<\/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 two weeks before your visit.
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This week’s Wine Tasting:<\/strong> <\/span><\/p>\n

Lancyre Pic St. Loup Ros\u00e9 \u201920 \u00a0 \u00a0 \u00a0France\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 $15<\/strong><\/span>
\nRaspberry and pear aromas on the nose, with distinctive spicy, minty garrigue notes. Big, bold and firm on the palate, ending with a long, clean finish; pairs perfectly with hearty salads, grilled vegetables, kebabs, stuffed tomatoes or charcuterie.<\/span><\/p>\n

Pomum Red ’19\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Washington\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 $17<\/strong><\/span>
\nThis \u201csecond\u201d wine of the winery showcases the range of varietal flavors found at Pomum’s Konnowac vineyards. This blend of 34% Petit Verdot, 32% Cab Sauv, 14% Merlot, 10% Cab Franc, and 10% Malbec was fermented in small one-ton fermenters and aged in French oak barrels for 20 months.<\/span><\/p>\n

Toso Reserve Malbec\u00a0\u00a0 \u201921 \u00a0\u00a0 \u00a0 \u00a0 Argentina\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 $21<\/strong><\/span>
\nDry, full-bodied and generous; richly layered with aromas and flavors of ripe blackberry, sous bois<\/em>,<\/a> and toasty oak, with firm, fine-grained tannins that go well with savory meats and sauces. Pair with savoury herbs, rich or spicy roasts or spicy dishes.<\/span><\/p>\n

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Economics of the Heart: Campaign for Freedom
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from Michael Vadon’s flickr photostream<\/p><\/div>\n

It feels as though our entire country– perhaps our entire World– has been holding its breath since about 1980. That’s when our country went for Reaganism, fueled by billions from the Heritage Foundation, launched its battle plan to wrest whatever scraps of wealth middle and lower middle class Americans had accumulated since the New Deal and transfer it to a handful of corporate billionaires and compliant Republican Senators and Representatives. ..<\/span> “enough to more than double median income\u2014enough to pay every single working American in the bottom nine deciles an additional $1,144 a month. Every month. Every single year.”\u00a0<\/span><\/em><\/a><\/p>\n

When Reagan was ending his second term in 1988, young and ruthless Republican strategist Lee Atwater <\/a> successfully dreamed up the infamous “Willie Horton Story<\/span>“<\/a>\u00a0 to discredit Democratic opponent Michael Dukakis. It was enough to assure the victory of George HW Bush. The tactic was widely criticized for “crossing the line” of campaign etiquette. But it worked. It was the beginning of what became standard practice of Republican radio and television talk show hosts around the country telling non-stop lies about Democratic lawmakers.<\/span><\/p>\n

That is the process which led inevitably to replacement of old-time Republicans with ego-driven poseurs <\/em>from Gingrich & Co. to Dubya’s gang of neocons <\/em><\/a>and their unilateral invasions and occupations of Iraq and Afghanistan shortly after taking office. Using the excuse of the September 11 hijacked aircraft attacks, they started a war that continues in some form even today<\/span>. The casualties include<\/span><\/a> :<\/span><\/p>\n