LIVING
La Vida Local
L
iving local until a few years ago sounded like some fad for
the folks on the coasts. It seemed like a foreign concept
for many of us not so long ago. Lately eating local has
taken the national stage by not-so-local companies and produce.
New buzz words like “Farm Raised” leave one to wonder what
food isn’t farm raised. Words like “Small Batch,” “Artisan,” and
“Handcrafted” have become the new norm for food advertising.
Which leaves me to wonder if any food genuinely advertises
anymore? Most consumers don’t fall for the advertising hype, but
it is hard to not succumb to some of those great new buzz words
and terms out there. After all, I’d much rather eat an artisan,
handcrafted potato chip over a boring regular one. Wouldn’t you?
Thankfully summertime gives us an abundance of real local
food choices. Wyoming’s Farmers Markets have grown by
leaps and bounds over the past decade and now have evolved
into a community event and attraction to locals and visitors
alike. With summer grilling season in full swing the meal
possibilities are endless!
WLM | taste
by Patrick Zimmerer, Table Mountain Vineyards
So along your travels, visit a local winery and farmers
market. Eat and drink local!
Until Next Time,
Cheers!
RECIPE
Fruity Summer Sangria –Serves 12
Two Bottles TMV Sunset Rose’
750 ML of Blood Orange or Club Soda
1 Orange Sliced
1 Cup Sliced Strawberries
1 Cup Sliced Raspberries
Combine all ingredients in large bowl or pitcher. Rim glasses
with sugar. Serve chilled and garnish with fruit. Enjoy!
The same is true by visiting a local winery. Grapes are in bloom
and ripening for the year’s harvest while the winery offers a
taste of the prior seasons. You can taste and feel the growing
season in each year’s vintage and learn that wine is just the same
as your produce from the farmers market. Wine is alive in the
bottle - living, breathing and reflecting its life in the glass. Wine
is the ultimate slow food. It is crafted with the area’s sun, soil,
and growing season put into the hands of the winemaker who is a
steward of crafting that sense of place and flavor in each vintage.
The sense of place, known as Terroir, is in the wine and without
knowing a wine’s true origins, part of that exploration of the wine
is lost in your senses. Whether it be the minerality of a dry white,
the fruitiness of a rose’ or a funkiness of a red wine, each wine
offers a trace and a glimpse of its place. Just like with food labels,
wineries use the
Patrick Zimmerer is the Owner/CEO
same buzz words and
and Wyo Wine-O at Large of Table
marketing tactics to
Mountain Vineyards & Winery. TMV &
draw consumers in.
Winery is Wyoming’s first and largest
It is your job to sort
winery, producing 100% Wyo-grown
wines from Patrick’s farm to your table
through the hype and
in the not-so-big
learn about a wine’s
Huntley, Wyo. Learn
true origins to take in
more at wyowine.
its birth, its growing
com or search
Wyo Wine on your
season,