Duff ’n Stuff, May 20, 2013
If you love wine like I do, don’t forget about the wineries and their tours, concert events and tastings when inviting friends to the island.
Prima Bistro in Langley offers occasional events at which you can sit on the deck overlooking the Passage and eat and drink stuff. It’s one of those activities of leisurely indulgence that is made even more pleasurable by the company you keep. I happened to attend the bistro’s “Spring Wine Dinner” on May 5, which featured the rosé wines of some South Whidbey vintners and five-courses of imaginative delights by the talented chef/owner Sieb Jurriaans.
I sat with vintners David Ott and Diane Kaufman and literary lights, David Ossman and Judith Walcutt.
The wines we tasted were all deliciously pink and refreshing; one very different from the next. Look for them around town or at the wineries:
- 2012 Pinot Noir Rosé de Cultus Bay (grapes by Gene Felton, wine by Whidbey Island Winery) – big fruit with a crisp finish.
- 2012 Whidbey Islad Winery Rosato – a melon bouquet, hint of minerals at the finish.
- 2012 Useless Bay Winery “Rio Rosé” – spicy, sweetish and fruity.
- 2012 Ott & Murphy “Chanson Rosé” – crisp apple with citrus overtones, big finish.
Anyway, if you can get over to the deck at Prima Bistro this summer for a sunny day with some of your friends, do it. You’ll love it.
More wine was had this past weekend at the “Libations under the Laburnum” event at Bayview Farm & Garden in Langley. It was a celebration of the nursery’s 20 years in business and local photographer David Welton was there to capture the magnificent golden blooms of the arbor.
Vintners Greg Martinez of Holmes Harbor Cellars in Freeland and Karen Krug of Spoiled Dog Winery in Clinton, were on hand serving up more wine for Whidbey Islanders during the festivities.
Speaking of Spoiled Dog Winery, Krug sent out a release the other day about a lavender infused “verjus” that she made in collaboration with Lavender Wind Farm owner Sarah Richards.
Verjus is made from Spoiled Dog Winery’s estate Pinot Noir grapes (unfermented) and infused with the farm’s lavender. The name is derived from the French “vert + jus,” or “green juice” and is pressed from semi-ripened, high-acid, low-sugar wine grapes winemakers thin from the vines just before picking the grapes for wine. The French have long used the stuff as a special culinary delight in dressings and sauces, much the same way one would use vinegar or lemon.
Verjus’ natural flavor enhances cooking by adding richness and complexity and pairs well with wines as a salad dressing, by itself or as a simple dressing blended with olive oil. Krug posted some recipe ideas on the Spoiled Dog Winery website, for everything from salad dressings and actual salad recipes to using Verjus on salmon, chicken, pork and lamb. Yum!
Anyway, if you’re into wine, Whidbey Island is its own pleasure palace of the grape.
Go to the Whidbey Island Vintners Association website or visit the Whidbey Life Magazine culinary/winery directory to find out more about who’s making something local and tasty in the fine culinary world of Whidbey Island.
From the heart of island wine country,