As both growers and wine makers here on the Island, Betsey Wittick of Bainbridge Vineyards and Mike Lempriere of Perennial Vintners are believers that if you want to have a true “taste of the Island” you should try wines that are grown here. While the art of winemaking coaxes the flavors present in the grapes, ultimately the wine is a reflection of where and how the vines were grown. Both wineries are proud to be true local Vignorons. And because no hauling of grapes is needed from across the mountains and almost all of the vine tending and harvest is done by hand, these island - grown wines are probably the lowest carbon foot prints wines around here.
All of Bainbridge Vineyard wines come from the certified organic vineyards tended on their farm at Day Road. They use no-till practices and cover crops to help improve soil health, sequester carbon from the atmosphere, increase habitat and food for birds and insects. Most of their vines are over 35 years old, with the oldest, the Muller-Thurgau, planted over 45 years ago (which makes it one of the oldest vineyards in the state).
Mike Lempriere came to Bainbridge in 2003 to start his vineyard on Lovgreen Rd because of encouragement from Gerard Bentryn, who started Bainbridge Vineyards in 1977. Today Betsey and Mike often share ideas and collaborate to keep their vineyards healthy and promote Bainbridge Grown wines which have a lower alcohol content than wines made from Eastern Washington grapes and have more delicate flavors and aromas. Because of this, they recommend serving them by the glass to best appreciate their locally grown flavors and encourage them as the perfect Bainbridge Island gift – to yourself or those on your holiday list. You can find all of the Bainbridge Vineyards wines at their Day Rd tasting room (Thurs-Sun 12-5pm) and at the Bay Hay and Feed Market. https://www.bainbridgevineyards.com
You can find all of the Perennial Vintners wines at their winery just off Highway 305 & Lovgreen Road, Winter hours are 11am-dusk, Sat and Sun and at the Bay Hay and Feed Market.
https://www.perennialvintners.com/misc/wines.html
Mike’s recommendation for gifts this holiday season
Betsey’s recommendations for gifts this holiday season and to compliment the recipe below
Pinot Noir 2021 – Dry medium bodies red, with well-rounded tannins and light toasty oak, unfolds on the palate with layers of black cherry and plum. Crafted in the style of French Burgundies. From 33 year old vines
Muller-Thurgau 2022 – From German origins, this dry wine has a crisp acidity with notes of white flowers, rose petal and apple. From 44 year old vines.
Pork Tenderloin with Cherries
This is an older version of a Bon Appétit recipe that has been modified by local cook and caterer, Stephanie Von Tacky.
2 Pork tenderloins
Salt and pepper
12 shallots halved and peeled
1/4 C. honey
1/2 tsp. red pepper flakes
1 C. red wine vinegar
3Tb. olive oil
2C. dried cherries
3Tb. unsalted butter
Season tenderloins with salt and pepper.
Combine honey, red pepper flakes and vinegar in a bowl.
Heat 2Tb. Olive oil in skillet and sauté pork about 6-8 minutes until browned on all sides. Remove and set aside.
Add 1 Tb. Olive oil to skillet and sauté shallots, cut side down with turning about 3 minutes. Push them to the edges of the skillet and return tenderloins to the pan. Add the vinegar mixture and the dried cherries and sauté about 7 minutes more. Remove tenderloins, add the butter and continue simmering until sauce begins to become syrupy. Slice pork and serve with shallots and sauce.
Serves 4.
Serve with Bainbridge Vineyards Pinot Noir or Muller Thurgau for a warming winter meal!
