Beer and Wine Sampling at Farmers Markets
For now it's just a remote possibility. A bill has been introduced in Olympia which would allow vendors at ten farmers markets to provide beer and wine samples. If this bill passes, it will be a 14-month pilot project.
The bill doesn't specify which farmers markets would be part of this pilot project.
The bill doesn't specify which farmers markets would be part of this pilot project.
posted by Tom Harper at 8:12 PM
35 Comments:
I can see this happening at the city's "Gateway". If there are enough patrons to keep the thing going in the next year or so.
Driving through town earlier, I was amazed at all the newly vacant commercial spaces I saw.
i dont lik farmurs markit thay wak me up in mornun setin up. gatway is my hom.
We've got wine grape farmers, why shouldn't they bring their stuff to market? Next we need the medical marijuana growers to set up a booth- It will look like Derby Days downtown…
That's apropos...since that is where all the drunks and winos hang out anyway!
With the state's "multi-billion dollar budget deficits" ahead of us, stores closing in Port Angeles and surrounds, and people moving away to find jobs and futures for their children, I guess it makes sense to obligate the city taxpayers to more debt.
Right?
How does a wine tasting at the Farmer's Market obligate city taxpayers to more debt?
How does a wine tasting at the Farmer's Market obligate city taxpayers to more debt?
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Sorry, it was late. I was commenting on the story about the states' multi-billion dollar shortfalls, not wine tasting at the farmers market.
Personally, I think Port Angeles has much greater problems facing it, than worrying about wine tastings at the farmers market.
I see that there will be another big empty property in the city limits when the Ford dealership moves out of the city limits.
And I'm willing to guess that they and Walmart will fight to not let the city annex us on this side of town into their fold the next time they try to grow their power base.
I hope that they can stop the city, we don't want to be in the city limits.
not like it's good wine..it's more of the faux swill that people try and pass off as wine.
Hellooooo...we're NOT in a grape growing area, so why do we have wineries?
Wonder which faithful vendors the Farmers Market is going to boot to bring in wine/beer tasting?
Port Angeles wines are indeed terrible, it's because the wine makers suck.
This cannot be said for Camaradere, their winemaker is one of the best in the business.
Hellooooo...we're NOT in a grape growing area, so why do we have wineries?
Actually, we are in a wine grape growing area. Drive on up Black Diamond, and you can see ‘em growing without even getting out of your car. Can’t really speak to the quality issue- I’m no expert …The actual grape growing part is still in its infancy on the Peninsula, but small lots have been, and are being produced from local stock. “Growing your own” is not a requisite in wine making. I don’t think Peak’s grows hops, nor does Princess Valiant grow her own coffee beans. And I’m pretty sure the Clallam County Republicans don’t own cattle, yet are responsible for most of the bullshit in the region.
Actually, we are in a wine grape growing area.
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This is true, but it will never be anything worth talking about. The climate is really tough to get any quality out of grapes grown here. Yeah, look at the vines up on Black Diamond; they've been abandoned!
I do agree about Cameradarie. Don knows what he is doing, and produces a good quality wine. His grapes come from Eastern Washington. And, I doubt he'll waste his time standing at a booth at the Gateway.
All wine in the area is made like all the wine in this state, by killing off any natural yeasts, and hitting it with a super concoction yeast. The more the better, seems to be the motto! It's garbage. If you ever wondered why you get massive headaches from wine..it's the "American way" of making wine. The super yeast is an allergen to many, many people, with more developing sensitivities all the time.
Try a good French or Italian wine..where they have some quality control, and still let nature take its course, and not use the super yeast strains.
Ok cool some wine people in here. What is your opinion on red wine headaches? I have been enjoying reds from Australia and Chile while being skull cracked by reds from Washington and California. Sulfites, Tannins, Histamines, WTF?
@wtf.."Sulfites, Tannins, Histamines"
sulfites are a headache causer, but they are in greater amounts in white wine and in the sparkling crap, than in red. So, if you are going to get headache from those, you would with white and red.
Histamines you can control. Seems that what works for most is taking a regular Aspirin (acetylsalicylic acid) before you start drinking. This works for many for the California skull crusher.
If you have a yeast sensitivity (you usually know it if you also have allergies to other kinds of mold...like leaf mold, etc.) then you can ONLY suspect the way vintners in this country do wine. They routinely kill off all the natural yeasts, and then introduce this witches brew of "super/hyper/strong" yeasts which is what makes the wine. The problem is...it's like 10X what a native yeast content will be.
I gave up drinking all domestic wines, and SOME other countries are pretty suspect too. Chile has some old methods, and some new. (But, I'm no expert...I really, really hate being down a day because of 2 glasses of a suspect wine.) Aussie wine has some purists, and some who adhere to the California method for yeast. Again, I can't get too into them, because it's risky.
I have stuck to the higher end Italian wines and mostly French reds...and can drink with no after headaches. No problem with Ports (from Portugal) either. Odd, isn't it?
Meanwhile, there are some Washington whites that make a gland under my tongue swell up like a balloon for a half a day. I've met a few other people who've had this gland issue. And, many domestic "port"-style wines will give me a flare up of gout (which I normally do not have).
I stick to the good stuff...may not drink as much, but enjoy it much more.
FYI
p.s. Tannins are a natural product of wine....they are considered a factor in triggering migraines. However, so are table grapes, chocolate, and aged cheese (and salami!!)
I think the jury is still out if there is any sensitivity to tannins, aside from the migraine trigger. I mean, come on, other triggers are a change in sleep schedule, stress, a change in the weather, and PMS.
i drik wine all the tyme and i dont get hedakes. i had a job once that giv me a hedake so i dont werk animore.
If you ever wondered why you get massive headaches from wine..it's the "American way" of making wine.
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Well, I don't think you can make a blanket statement like that. Yes, cheap wine is made cheaply, and you will likely get headaches if you drink very much of it. There are cheap wines all over.
And, there are certainly many winemakers in America (and in any decent wine producing country)who care about the art, and are very concerned about a wide variety of issues involved.
Get to know the wine you drink.
actually, yes I can make the statement about American wines. All our winemakers...are trained with certain "techniques".
I think you have no idea about winemaking, or the teaching methods involved, or the mindset.
If your issue is using the term "all"....sure, there are a FEW winemakers who make wine cleanly.
I think you have no idea about winemaking, or the teaching methods involved, or the mindset.
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Sigh.
Really? What do you know about me?
Just because you've raised the question, but not to infer more, I'll say the following: I've traveled through and lived in the major wine growing regions of both Europe (Germany, France, Spain, Italy and Portugal), Africa (South Africa) and the US (New York and California). Have lived in the Napa/Sonoma wine country, and socialized and done business with winemakers from the biggest (Opus, the Napa blockbuster collaboration of Rothchilds and Mondavi), Kendall Jackson, and others most renown in the biz, to many of the smaller "craft" winemakers in the region.
I've walked through the buildings, walked through the vineyards, and had the incredible privilege to be given bottles of REAL "private reserve" from the owners of these amazing wine producers.
Your comments are like saying all beer brewed in the US is like that made by Budwieser or Miller, ignoring that there are so many dedicated "craft" brewers in the country experimenting, and producing wonderful products.
Not that you will see ANY such quality being grown in the Port Angeles area. There just is not enough heat through the growing season to develop the sugars. Yeah, some diehards will push the boundaries with cold hardy varietals, but they don't produce anything you want to willingly drink!
Being somewhat of a wine connoisseur, I can safely say ... if you're getting headaches from drinking wine, you're drinking to much.
My cellar has several cases of Port Angeles wine in it, mostly Camaraderie. But the Napa wines seem to please my pallet more than any others.
I say let the winemakers show off their stuff at the Farmers Market.... if we're lucky, we'll get some out-of-town wineries to participate.
"get to know the wine you drink".
Over the last 30 years I've been to hundreds of domestic, and international wineries. I've seen the operations. I've looked at what they DO. I have asked about certain practices.
I found it odd that 15 years ago I began to develop massive headaches with red wine that was made domestically, but not in France/Italy. Felt poisoned, and often became very ill from it. This wasn't the normal "oh, drank too much" it was one glass and massive, blinding headache.
Then on various wine forums I began finding other people with similar issues. Odd? Yes.
When I looked into the yeasts, I found that most of the wineries were using one of a few very specific strains, from a very few producers. And, the practice of dosing the wine with greater amounts (than previously) used was becoming common.
There is no way to know what strain, what manufacturer of the yeast, etc...and add to that the preservatives (also suspect) and some of the new wine processes (the large rotating steel tanks) which rush the process (used in nearly every large vintner in California, now).
Something is wrong.
Sure, it MIGHT be the fertilizer in the soil...but, most people I've spoken with lay the blame on the yeasts, and the quantity added. This is a growing problem that is concerning to the industry, but no one wants to stop doing what they are doing, and try something new because of the economic risks. If only 10-20% of people are infected, that is a risk they can take.
The yeast is also the only thing to account for the relatively HIGH alcohol content of North American wines. Why would it be that NA wines have a substantially higher alcohol content than any small batch, home made wine, any European wine, or any wine made using naturally occurring yeasts? Explain that to me...
This wasn't the normal "oh, drank too much" it was one glass and massive, blinding headache.
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Not to sound too dismissive, but your problem sounds like a personal insensitivity not shared by most. Maybe something like the peanut allergies some have.
You cannot possibly be trying to say that all North American wine makers are using the same strain of yeasts. That all drinkers of North American wines get "massive, blinding headaches".
And, actually, I think the Chileans and South Africans are producing those 14% plus reds. Not exclusively, of course.
a "personal insensitivity"...yeah, right.
That is why there is a wiki page on it: is a headache often accompanied by nausea and flushing that occurs in many people after drinking even a single glass of red wine. This syndrome can sometimes develop within 15 minutes of consumption of the wine.
http://en.wikipedia.org/wiki/Red_wine_headache
I've met a number of people (some are some pretty famous wine writers) who have the same problem I have. When comparing notes we find very similar issues with many of the same wines. (I've done double blind tastings to see if it was "all in my head" or in theirs.) I've spoken to several long-time friends who regularly write for and attend the Oxford Symposium on Food (so, it's not like I'm a light-weight when it comes to matters foodie). I've spoken to vintners, and to microbiologists. This is a subject that deeply concerns me. But, you can just dismiss me, because I guess you know better. Right?
All isn't lost -- there is enough French wine in my cellar to last me the greater part of my life. So, I'll drink that and not partake of the California, or local swill.
Many vintners use the same yeast. Try a google search on "turbo yeast"
Check out this chart: http://www.winemakermag.com/guide/yeast
For home winemakers there are four main yeast makers (they pretty much rule the market) Wyeast, White Labs, Vintners Harvest and Lavin, most are using Davis (as in UC Davis) strains of yeasts.
If you do some research you will find that MOST vintners use one or two yeast providers (at most). These yeasts and the Davis techniques are used in other parts of the world (and, the half dozen or so wineries that I visited in South Africa, are inoculating their wines with yeasts, just like in California). I am looking forward to more of the biodynamic movement...with anticipation. (They use native yeasts).
But, yes, wines all over the world are using the same yeast strains -- do your research.
...I believe the thing that is being overlooked are the lab manufactured yeasts, instead of the native yeasts.
just my two cents.
"... is a headache often accompanied by nausea and flushing that occurs in many people after drinking even a single glass of red wine. This syndrome can sometimes develop within 15 minutes of consumption of the wine."
If this is so widespread, it is hard for me to understand why anybody would buy a second bottle of California, North American, South African, etc wine? Do people buy wine to get instant "massive, blinding headaches"?
It would seem that if even a large section of the wine buying consumers got these headaches, the wine business would collapse quickly. I certainly don't buy things that I don't like!
I'm a strong proponent of organic and sustainable agriculture, but..
Ok I’d just as soon cut to the chase… In my situation, I’m inclined to go with the yeast theory. Agribusiness has screwed up the quality of everything from tomatoes to chicken meat, why not wine? Now, I’m not a connoisseur, I just believe that certain foods and people require a fat merlot. I just want to be able to kill a bottle with friends and marinara without pain. If I could do that for under twenty bucks I’d be good. So what say you? Is this possible? Where do I go, and what do I buy?
WTF...Best Red I've found for under $15
http://www.winechateau.com/vsku1556718_MAGNIFICENT-WINE-COMPANY-CABERNET-SAUVIGNON-STEAK-HOUSE-750ML-2008?utm_source=Google%20Products&utm_medium=feed&utm_campaign=MAGNIFICENT%20WINE%20COMPANY%20CABERNET%20SAUVIGNON%20STEAK%20HOUSE%202008
WTF...you're my kind of wino.
But, forget the Merlot, I'm all for a good Bordeaux or Burgundy.
can't do under $15....but under $20
http://www.thewineclub.com/r/products/domaine-de-courteillac-bordeaux-superieur-2005
http://www.klwines.com/detail.asp?sku=1061746
but, if you insist under $15, I could go for this:
http://www.klwines.com/detail.asp?sku=1062030
or this
http://www.klwines.com/detail.asp?sku=1063113
capitalist.....look around more. I can give you a few hundred "better" wines for your measly few bucks.
Damn...a Washington State Merlot called Steakhouse. Yum. How many points does Parker give that? And, pray tell, what winery is it? "The Magnificent Wine Company"
And, you are ordering out of NEW JERSEY? Why? Check out this:
http://www.wine-searcher.com/find/magnificent+company+cabernet+sauvignon+steak+house
Come on, Capitalist. You can do better.
i lik boons farm wine. or watever i can find in dumpsturs. tell peeple to qwit puting there cigaret butts in the botles. that makes it tast bad.
Ok I’d just as soon cut to the chase..
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Awww.. Com'on! We can argue out statements just for sport, can't we?
Anon 8:54
First...it's a 100% Cab
Second...I order from Magnificent direct
Third...Magnificent is owned by K Vintners, one of the top wineries in the state.
Fourth...offer up a suggestion and I'll compare
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