{"id":5171,"date":"2015-05-28T22:18:45","date_gmt":"2015-05-29T05:18:45","guid":{"rendered":"http:\/\/www.artisanwineclub.com\/?p=5171"},"modified":"2015-05-28T22:43:38","modified_gmt":"2015-05-29T05:43:38","slug":"lummi-island-wine-tasting-may-30-15","status":"publish","type":"post","link":"https:\/\/artisanwineclub.com\/index\/lummi-island-wine-tasting-may-30-15\/","title":{"rendered":"Lummi island wine tasting may 30 ’15"},"content":{"rendered":"

Bread Friday <\/span><\/strong>(sign up for preorder list! )<\/a><\/em><\/p>\n

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Light Rye –<\/strong> made with a rye sourdough culture, rye flour, and caraway seeds..what many people picture when they think about “rye bread.”\u00a0 – $5\/loaf.<\/em><\/p>\n

Italian Walnut & Honey –<\/strong> About 30% fresh milled whole wheat for a great chewy texture, sweetness from the honey, and additional flavor from toasted walnuts…makes fabulous toast! – $5\/loaf.<\/em><\/p>\n

Rum Raisin Almond Brioche<\/strong> – Delicious buttery brioche buns stuffed with rum-soaked golden raisins and almond paste, then topped with a chocolate glaze. – 2 for $5.<\/em><\/p>\n

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Last Weekend’s Artists’ Studio Tour: Portraits of Lummi Island Women<\/span><\/strong><\/p>\n

(click on photos to enlarge)<\/em><\/p>\n

\"image\"<\/a>Last weekend’s opening of Anne Gibert’s (photo, left)<\/em> latest show can only be described as Awesome! <\/span><\/em><\/strong> The concept, the execution, and the public response are all a testament to the resonance of the show’s theme with the Island Community. We managed to snap photos of a few of the surprised but pleased subjects (the paintings were done from Anne’s photo collection, not sittings).<\/em><\/p>\n

Shown here with Anne’s portraits are Bobbie, Diane, Becca, and Wanda. Portraits being what they are, a momentary gesture caught in stillness, some are more effective than others at capturing a Signature gesture or Look that everyone recognizes immediately. But as a group, I think we are all extremely impressed and grateful to Anne for coming up with a great idea and executing it so beautifully and professionally!! Wow!!<\/p>\n

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Ros\u00e9 Season is Back!<\/em>
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\"image\"<\/a>No, this is not a Prison Photo! These are huge stainless steel tanks where ros\u00e9 <\/em>takes time to get its breath while it is learning to become wine. After all, it is pretty traumatic being snipped from your parent vine, thrown into a series of containers, frisked for stems, bugs, and foreign matter, and then thrown into a a heap of your fellows that is So Heavy that your Precious Bodily Fluids (that we all Love so much!)<\/em> surrender to the Higher Cause of Becoming Wine. Yes, it is Cruel and Beautiful at the same time, a Mystery…but hey, just because we can’t understand it doesn’t mean we can’t enjoy it!!!<\/p>\n

This is all to review the Perennial Question: How is ros\u00e9 made, anyway? <\/em>Well, there are several methods, but the one most used en Provence<\/em> probably accounts for most of the dry ros\u00e9s<\/em> you see on our shelves. Ros\u00e9 is typically\u00a0 made from red<\/em> grapes (i. e., usually used to make red<\/em> wine). When making ros\u00e9<\/em>, however, the juice remains in contact with the skins for only a short period of time, sometimes as little as a few hours<\/em>, and at a relatively cool temperature, before separating it from the skins. The longer the contact time between the skins and the juice, the darker the color and the more red-wineish<\/em> the wine becomes. So the very pale ros\u00e9s (like this weekends’s Bargemone)<\/em> usually mean that the contact time is very<\/em> short, with the common goal of producing a wine that is aromatic, fresh, crisp (acidic)<\/em>, and refreshing. And pale<\/em>!<\/p>\n

Another way of looking at it is to realize that contact with the skins is to a very large extent what gives red wine not just its characteristic color<\/em>, but more importantly the complex chemistry that makes it so infinitely variable and interesting. Click on the link below for a brief video clip of the bottling line at Bargemone we filmed last June…!<\/p>\n

watch bottling video clip<\/a><\/p>\n

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Corporate Kindness
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\"\"People experience a lot of feelings: curiosity, boredom, wonder, amusement, boredom, fear, silliness, hope, pride, shame, remorse, exultation, and on and on to include just every conceivable feeling that People can experience. Therefore, Logically, since Corporations are legally People, they should be able to Feel Something. But of course they don’t, and can’t. And that is a Big Problem. As an old and dear friend once told me, with great conviction, “Rich, Feelings are Facts.”<\/em> This is actually a pretty Profound Idea, so let’s take a moment with it.<\/p>\n

For whatever reason, our nervous systems have evolved not just with analytical<\/em> intelligence, but also with emotional<\/em> intelligence. Our decision-making is governed not simply by deductive and inductive reasoning (the best that Corporations can hope for)<\/em>, but also by Emotional Congruity,<\/em> which is something we really don’t understand very well, but that corporations are completely incapable of understanding. This “Emotional Congruity” (just because I just made this up doesn’t mean it isn’t important) <\/em>might be thought of as the “Right Brain” part of how we organize our experience into Meaning.<\/p>\n

To succeed in Survival, we humans have been equipped with a brain with a linear<\/em> component (left brain thinking) and a gestalt<\/em> component (right brain thinking). Basically, the left brain narrows down options based on linear logic, and the right brain selects from the remaining options based on systems logic, i.e., “what feels right.” <\/em><\/p>\n

Because Corporations are ever-changing groups of human beings, not One Person, their Right Brains are Committees, and their Left Brains are dysfunctional constructs generally known as PR and HR Departments. Like robots simulating primitive feelings, Corporations are awkward, clumsy, emotionally Blind, and Extremely Dangerous. As with the Pods in the original Invasion of the Body Snatchers, <\/a>do NOT go to sleep until they are All Eliminated!<\/p>\n

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This week’s wine tasting:
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Anne Amie Amrita White \u201914\u00a0\u00a0\u00a0 Oregon\u00a0\u00a0\u00a0 $14<\/strong>
\nPalate-tickling blend of pinot blanc, viognier, and riesling; aromas of quince, Rainier cherry, and lemon; palate of strawberry, raspberry, and nectarine; good match for Asian spices.<\/em><\/p>\n

Bargemone Provence Rose \u201914\u00a0\u00a0 France\u00a0\u00a0\u00a0 $14<\/strong>
\nBeautiful pale pink. Bright, mineral-dusted aromas of pink grapefruit and dried red berries. Light and racy on the palate, with tangy citrus and redcurrant flavors. Finishes brisk and dry, with good lingering spiciness and length.<\/em><\/p>\n

Ontanon Ecologica Rioja’12\u00a0\u00a0\u00a0\u00a0 Spain\u00a0\u00a0\u00a0 $14<\/strong>
\n100% organically grown Tempranillo; spends five months in barrel before release; Bright cherry and raspberry fruit flavors combine with a subtle element of sweet spice to deliver a a well structured mouthfeel and fine-tuned acidity.\u00a0<\/em><\/p>\n

Kermit Lynch Cotes de Rhone Rouge ’11\u00a0\u00a0\u00a0 France\u00a0\u00a0\u00a0 $14<\/strong>
\nGrenache, syrah, carignan, cinsault and mourvedre: Bright violet color; perfumed, spice-tinged nose of dark berries and fresh flowers; exuberant and intensely fruity, with juicy blackberry and cherry flavors that pick up nuances of pepper. licorice, and succulent herbs on the finish.<\/em><\/p>\n

Masquerade Syrah \u201907 \u00a0 \u00a0\u00a0 Washington\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 $22<\/strong>
\nFrom Burgess Vineyard in Pasco, and made here in Bellingham, this syrah is substantial, fruity, and crisp, a great accompaniment to richer fare.<\/em><\/p>\n

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Bread Friday (sign up for preorder list! ) Light Rye – made with a rye sourdough culture, rye flour, and caraway seeds..what many people picture when they think about “rye bread.”\u00a0 – $5\/loaf. Italian Walnut & Honey – About 30% fresh milled whole wheat for a great chewy texture, sweetness from the honey, and additional […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5171","post","type-post","status-publish","format-standard","hentry","category-wine-tasting"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/posts\/5171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/comments?post=5171"}],"version-history":[{"count":19,"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/posts\/5171\/revisions"}],"predecessor-version":[{"id":5198,"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/posts\/5171\/revisions\/5198"}],"wp:attachment":[{"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/media?parent=5171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/categories?post=5171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artisanwineclub.com\/index\/wp-json\/wp\/v2\/tags?post=5171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}