Sunday, November 14, 2010
Friday, January 22, 2010
- When to Harvest: juice flavor, sugar level, acidity, upcoming weather, skin conditions, rot conditions, seed ripeness.
- Pressing/Crushing & Fermentation: sorting, pressing cuts, crushing vs. destemming only, use of SO2, yeast types, malolactic fermentation, acid and sugar correction, barrel choices, punchdown / pumpover regimen, temperature management
- Aging: time in barrel, racking, blending, bottling
Wednesday, November 25, 2009
- Chateau de Montfaucon from the Rhone Valley. 5-varietal blend dominated by viogner and marsanne. Bright, big, aromatic with plenty of acidity to cut through our fatty fare.
- Talbot Chardonnay from Santa Lucia highlands. This is a CA chard drinkers' crowd please. Lush, buttery. I might have a sip or two pre-dinner. Will do well with butter basted turkey.
- Georges DeBeouf Beaujolais Nouveau. So what does young french wine have to do with the quintessential America feast? Well, despite its simple flavor profile, this wine is fairly acidic and will not shy away from the big and competing flavors of a Thanksgiving spread.
- Paraiso Pinot Noir. Bright sour cherry and cranberry on the nose along with balanced acidity make this an obvious choice.
Monday, September 28, 2009
Wednesday, September 23, 2009
Friday, September 11, 2009
Every once in a while I find something amusing. Even less often I get surprised. So it came as a welcome break from the pressures of running a wine business in this grinding environment when one of my star peeps, Winston, made the following. I hope you enjoy (and giggle) as much as I did . . . . .