|Date: Wed, 25 Nov 2015 14:42:23 -0800|
Subject: PV newsletter Nov-2015
Yes, it's obligatory to have wine recommendations for Thanksgiving turkey, however, there's a real reason - the traditional Thanksgiving turkey with all the side dishes is notoriously hard to pair with wine. Quoth Andrew:
A few years back, our Executive Chef Andrew MacMillen, convinced Mike that he had to go and see the Trans Siberian Orchestra live in concert. Well, Mike is now hooked, and it's become Mike's one annual splurge - Mike takes his son Ellis to see TSO. Unfortunately this falls on one of the most important winery open days, namely the Sat. after Thanksgiving each year. So...
Mike has recruited a tasting room helper from our pv-helpers email list - Lindsey who works at d'Vine Wines in Kingston. She will have a helper, Luarieann whom you may know from our local Paint 'n Sip events. These two have given the day a name, "When the winemaker's away...". Should I be worried?
Early this year we started a Wine Club. A few weeks ago Mike finally got it together and had our first wine club event and wine pickup. Winery friends came out to the winery on a Sunday afternoon, and were the first to taste all the new releases, and choose their quarterly selection.
▪ Schedule: open all this week & weekendThe week of Thanksgiving every year, we at PV try to be available every day. We've been here since last Fri, and will be open through Sun. Consider bringing your out-of-town guests to see the closest vineyard to downtown Seattle and try our unique wines! And as mentioned above, Sat is "When the winemaker is away" day... And for those who have visited before, I've filled in much of the driveway potholes today, so it's a little easier on the trip up!
Also note that this coming weekend is a (WABI) weekend - with all Bainbridge wineries open. That means there's 7 great reasons to come out and visit!
PV is open every weekend, Sat. and Sun 11am-5pm. I'm at the winery pretty much 7 days a week, so call/txt my cell 206-200-5902 most any time - if I'm around, I'd be happy to greet you and give you the private vineyard tour, or you can of course just stop in for a minute to buy wine! Or if you're in the neighborhood, just come up the driveway to check if I'm around.
And remember, you can save money by bringing your unused iPhone earbuds for a discount on PV wines.
▪ Tasting room: New wines!
We have finally released the 2014 wines!
Last call: we're on the last 2 cases of Rose', so you'd best make it to the winery soon if you enjoyed this wine!
▪ Wine Club
Then we adjourned to the house for a light dinner prepared by Executive Chef Andrew MacMillen. We all chatted while one of our members insisted on helping finish up labeling a stack of cases from the corner of the living room (my volunteers are the bestest!) We all had a really nice time.
The PV Wine Club is very simple - each calendar quarter, you buy 3, 6, or 12 bottles. We'll have a special event for our members where you can meet and pick up, or we'll email and within the local area Mike can arrange to drop off your wine. In return, you get a 20% discount on all purchases, and pay no tasting fees for yourself or your guests. Our club is very flexible. with no fees to join or to leave, and you get to choose which wines you would like. Reply to this email if you'd like to join.
▪ Website: RecipesExecutive Chef Andrew MacMillen has had a busy summer for us, with several bottling meals and our private Wine Club evening (see above). Oh, and have I mentioned he's an active member of the Kitsap Peninsula Mycological Society and leads mushroom hunting forays into the woods for as many as a hundred people? In fact he did just that the day before our Wine Club dinner, so he did some serious rushing around for us! Andrew has managed to make the time to post the bottling menus on the recipes page at the PV website, be sure to try them out!
▪ Thanksgiving wine choices
I've paired our Lemberger successively with roast turkey, roast duck & roast goose for Thanksgiving the last 3 years. It is - unusually - an un-oaked lighter body & fruit forward red wine. It's robust enough that it stands up well to almost all the traditional dishes*, but the lower tannins and fresh flavors lend a complementary instead of assertive note that balance against the rich foods, and especially roast fowl.Mike's choice would be three bottles (yeah, I know, that's easy for a winemaker to say!), namely the Rose' and the Lemberger for the meal, and Frambelle as a digestif.
Our 2013 Lemberger and Frambelle are available at the winery, at Central Market in Poulsbo, and at several Whole Foods Markets in Seattle. The Rose' is nearly sold out thus is only available at the winery.