WLM WLM Summer 2015 - Page 15

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,