WIN E
BY LAN CE SPARKS
BRUISE & BREWS
traveling soon?
medical advice for global travelers
t he t ravel c linic
Time for fomenting & fermenting
I
’m writing days before this ominous election, a harsh test of our fragile democracy,
a chance for us to learn if mere money can overwhelm the process. One test: If vot-
ers have elected a zombie fraud, financed by a Wall Street hedge-fund vampire, over
Peter DeFazio, one of the most principled congressmen ever to sit in the House, then
maybe we have little reason to hope that this experiment in democratic self-rule has
much chance for success.
But democracies have failed before (Athens, Rome, Germany — examples abound).
One of the consolations of reading a lot of history is the knowledge that hellishly vile
people have grasped power in the past and have done great harm to millions — Hitler,
Stalin, Pol Pot, Bokassa — then have themselves faded into dust, and, despite all that
despotic depravity, common people have endured and survived. Life goes on.
The most dependable consolation, however, is still remembering that good people
endure. And that’s a reason to give thanks in the season of Thanksgiving: Even if the
election produces a nightmarish outcome, we have this moment to gather friends and
family and share our table, the best grub we can gather, the best wine we can afford.
As usual, we urge you to buy local, even if foreign competitors have been fighting for
market-share by slashing prices (for example, a juicy Barbera from Italy’s Casteggio rides
on retailers’ shelves for $7.99, an absurdly low price for an import).
Share some good news, too: Despite a dubious future, confident
individuals keep creating new enterprises. Case
se in point,
Simon Blatz and others have opened Blue Dog Mead
(tasting room at 245 Lincoln, open by appointment).
ment). He’s
been joined by winemaker Ray Walsh and, most
st recently,
Ninkasi, aiming to produce a local version of the
he world’s
oldest brewed drink.
Mead starts with honey, water and yeast t (“And a
blessing,” Walsh adds). The mix ferments, then undergoes
blending and “adjustments” for balance. Next, some gets
carbonated for sparkle; some diverts to become e a “wine-
product,” a still wine (no bubbles or very few), fills wine
bottles and retails for $7.99. It’s available now and would
make a surprising addition to your holiday y feasting,
delivering distinctive honey/pear/ apple flavors with crisp
acidity; despite the honey base, this is not a “sweet,”
sugary wine. Served slightly chilled, it “smells
ells like
honey, tastes like honey,” Blatz says, but would
complement appetizers and some entrées. Mead has the
added virtue of reminding us that even when much is
taken away, much endures.
We really can’t get more traditional than mead,
ead,
but wine made from grapes also packs history. In
local lore, King Estate has played a major role in
establishing an Oregon identity for the dry white e
we call pinot gris (or pinot grigio) in the global
wine market. Then King launched a second
label, less expensive than estate wines; thus
began the Acrobat line, and it succeeded
beyond parental dreams — Acrobat 2011
Pinot Gris ($11) is bright and crisp with
delightful pear/apple flavors, fine company
for roast bird, even tofurkey.
A local red with style and flavor, at a
bargain price-point: Lone Oak Vineyards
2008 Pinot Noir ($11.50!), Monroe-born, is
light in body but long in pinot flavors —
cherry, strawberry, spice. Drink with anything.
Witness Tree 2010 Pinot Noir ChainSaw
($19), a Salem native, offers a heftier body,
notes of raspberry, earthiness, complex and
enticing.
Need a big red for Aunt Mary? Try J. Scott
2009 Avanté ($17.50) a crafty assemblage of
syrah, viognier, petite sirah and Grenache —
rich, ripe and flexible, suitable for a range of
richly flavored dishes.
Remember that Thanksgiving weekend is a
fine time to tour wineries with visiting friends
and family. Most of the wineries are open for
tasting and many offer special events — lotsa
music. Check online (willamettewines.com) for
details. Designate a driver. Be careful. Enduring
requires diligence. ■
John D. Wilson, M.D.
1200 Hilyard St., Suite S-560
541/343-6028
www.TravelClinicOregon.com
Questions?
Email us
at travelclinicoregon.3436028@gmail.com
Questions?
Email
us at travelclinic3436028 @ gmail.com
This Saturday!
11am-5pm
1$785$/)22'6
Individuals Nourishing Community Since 1971
Fall Tasting
Saturday, November 3rd 11am to 5pm
Come Sample:
40 organic apple & pear varieties
local and regional goat & cow cheeses
from fraga farms, juniper grove farm, la mariposa, fern’s edge goat dairy,
oak leaf, willamette valley cheese, goldin artisan, & black sheep creamery
our own local sundance kitchen
cookies, pumpkin pie, roasted squash, hummus,
& spiced columbia gorge cider
local chocolates & rose jam from premrose
locally roasted organic coffee from cafe mam
tea from locally owned j-tea
local cider & beer from 2 towns & oakshire
face painting!
live music!
Come Learn:
soul to grow mushroom growing demo booth
food & water watch information booth
Come Sip:
local pinot noir
just around the corner at
S NDANCE
sundance wine cellars
w ne cellars
Local merchants, the heart of our community
24th & HilyardRSHQGDLO\DPSP
eugeneweekly.com • November 1, 2012
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