It's summer. I'm sure I've stated here and I'll restate it. One of my favorite things in the world is having a few friends over, sitting on the deck and sampling a few bottles of wine. There's something about the atmosphere. Drinking wine among friends, the warn weather, some cheerful music playing, the wine isn't the only thing that's intoxicating.
What's missing here? The pretense. Know what we're not doing? Telling one another that we're drinking from the wrong glass, looking down at the person who brings the Niagara, or one upping one another on what we're tasting in the wine (we draw the line at leather or smoke.) If we crack open a bottle of wine, it's MEANT TO BE ENJOYED. The enjoyment comes from the alcohol loosening up conversation, the magic of good friends under a night sky with a few candles so you can see your glasses or even better, a fire pit.
Yes, I love a hearty red with some pasta or a steak. But will I happily drink a cheap concord on a hot night? You know it!!!!!!! It's simple, if it tastes good, enjoy it. Don't give those wine snobs a second thought. They CAN'T enjoy their wine; they're too busy nitpicking every aspect of it. Wrong glass, not as good as the last bottle/vintage, should have let it age longer, not the same since the synthetic corks were used...the list goes on.
I kinda feel bad for them.
Go ahead, hug a wine snob next time you see one. They need it.
Monday, July 5, 2010
Tuesday, May 18, 2010
2 New Wines!!!!
Yesterday my Chilean Malbec and Viognier juices were delivered. I set the sealed buckets in the kitchen to come to room temp overnight and added the yeast about 10 minutes ago.
23 and 22 Brix, respectively. AND, to my surprise, they had already begun to ferment. I know that's not ideal, but don't know what else to do. Hopefully the two yeast strains will do some nice work.
I'm really looking forward to these. The grapes I've purchased from this supplier have been much better than my old supplier. I'm hoping the juices are just as good.
I'll know in a week.
23 and 22 Brix, respectively. AND, to my surprise, they had already begun to ferment. I know that's not ideal, but don't know what else to do. Hopefully the two yeast strains will do some nice work.
I'm really looking forward to these. The grapes I've purchased from this supplier have been much better than my old supplier. I'm hoping the juices are just as good.
I'll know in a week.
Saturday, April 3, 2010
Fun way to get into Winemaking
Yesterday the wife and I were doing some shopping and stopped for a coffee. Right next door there was a place called Vintner's Circle. We spent about 20 minutes chatting with the owners Stan and Joanne and I was impressed.
Here's how it works: You pick a style of wine from an array of available kits. You pour the juice in the primary fermenter, add any ingredients suggested, the yeast, and let the wine ferment. About a week later (and my timetable may be wrong) you'll return to put it into a secondary fermenter (awesome carboy cozy included!!!) On your next trip you'll stir up the wine to release CO2 and add your clarifiers. About a week or more later you'll go back to bottle the wine.
The prices are fair...it's a business so he has to make money. You'll end up getting close to 30 bottles, and spend about $10 a bottle. That includes your kit, the bottles, personalized labels and the use of their equipment.
For that price, how is the wine? The wines I tasted there (made on the premises from the available kits) were better than anything I've made at home from grapes. I would pay $10 or more for a bottle of these wines in a store. They were really, really good.
Here's the lowdown: If you like wine and would like to try it out; this is for you. If you want to make your own wine but don't want to invest in all the equipment at first; this is for you. If you'd love the idea of showing up on a friends' deck with a bottle of wine, oh and it just happens to be one you made, and it just happens to be delicious; this is for you.
Blog note: I know I keep saying I'm going to post more often. I'm not promising anything, but I have a few wine things going on, and have recently started making beer. I expect I'll have more blogging material.
It's nice out...grab a glass and head to the porch. You'll be happy you did.
Here's how it works: You pick a style of wine from an array of available kits. You pour the juice in the primary fermenter, add any ingredients suggested, the yeast, and let the wine ferment. About a week later (and my timetable may be wrong) you'll return to put it into a secondary fermenter (awesome carboy cozy included!!!) On your next trip you'll stir up the wine to release CO2 and add your clarifiers. About a week or more later you'll go back to bottle the wine.
The prices are fair...it's a business so he has to make money. You'll end up getting close to 30 bottles, and spend about $10 a bottle. That includes your kit, the bottles, personalized labels and the use of their equipment.
For that price, how is the wine? The wines I tasted there (made on the premises from the available kits) were better than anything I've made at home from grapes. I would pay $10 or more for a bottle of these wines in a store. They were really, really good.
Here's the lowdown: If you like wine and would like to try it out; this is for you. If you want to make your own wine but don't want to invest in all the equipment at first; this is for you. If you'd love the idea of showing up on a friends' deck with a bottle of wine, oh and it just happens to be one you made, and it just happens to be delicious; this is for you.
Blog note: I know I keep saying I'm going to post more often. I'm not promising anything, but I have a few wine things going on, and have recently started making beer. I expect I'll have more blogging material.
It's nice out...grab a glass and head to the porch. You'll be happy you did.
Monday, September 21, 2009
2009 Gowden Winery Gewurztraminer
There's some concern in my cellar today...
Pressed my Gewurztraminer this afternoon. It was cold pressed, just like yesterday's Riesling, and 108 lbs of juice easily gave up 7 gallons of juice. I saved some must for testing and put campden tablets in.
Sugar content was very good, 1.9 or 23 brix.
My acid was way, way low...coming out at 2.0. I have to figure out the amount of acid to add back to the must, but I'm not happy that the acid is THAT low. 4 or 5, I can expect that. This is just wrong.
I rechecked the Riesling and it was still around 6.1. The pinot...more concern: 2.8.
For the record, I'm lousy in math and chemistry, so it's a crapshoot from here on out.
This can go either way.
Pressed my Gewurztraminer this afternoon. It was cold pressed, just like yesterday's Riesling, and 108 lbs of juice easily gave up 7 gallons of juice. I saved some must for testing and put campden tablets in.
Sugar content was very good, 1.9 or 23 brix.
My acid was way, way low...coming out at 2.0. I have to figure out the amount of acid to add back to the must, but I'm not happy that the acid is THAT low. 4 or 5, I can expect that. This is just wrong.
I rechecked the Riesling and it was still around 6.1. The pinot...more concern: 2.8.
For the record, I'm lousy in math and chemistry, so it's a crapshoot from here on out.
This can go either way.
Sunday, September 20, 2009
2009 Gowden Winery Johannesberg Riesling
Got an unexpected, yet pleasant email today that the grapes were in a few hours early. That meant the crush could begin today!!!
The Riesling grapes were plump and ridiculously sweet. They tasted like candy, with bitter little seeds. Chucked them right in the press for what's called a 'cold press' and 2 hours later I had a 5 inch ring of pressed grapes and 7 gallons of juice.
Checked the sg: 1.100. The acid level is 6.1. I added 7 campden tablets to the must, along with Premier Grand Cuvee yeast and 2 nutrient tablets.
And now I wait.
The plan for tomorrow is to press the Gewurztraminer. The Pinot Noir was crushed today, and I'll talk about that in a few days, when there's something to write about.
Yeah, this weeks posts will be dry, I'm using it as a way to track my wines' progress, since I'm terrible at logging this stuff in a notebook.
See you tomorrow.
The Riesling grapes were plump and ridiculously sweet. They tasted like candy, with bitter little seeds. Chucked them right in the press for what's called a 'cold press' and 2 hours later I had a 5 inch ring of pressed grapes and 7 gallons of juice.
Checked the sg: 1.100. The acid level is 6.1. I added 7 campden tablets to the must, along with Premier Grand Cuvee yeast and 2 nutrient tablets.
And now I wait.
The plan for tomorrow is to press the Gewurztraminer. The Pinot Noir was crushed today, and I'll talk about that in a few days, when there's something to write about.
Yeah, this weeks posts will be dry, I'm using it as a way to track my wines' progress, since I'm terrible at logging this stuff in a notebook.
See you tomorrow.
Saturday, September 19, 2009
It's that time...
Grapes are coming in tomorrow: 108 lbs each of Riesling and Gewurtz, 216 of Pinot Noir.
Whites: Right into the Press (probably Monday)
Red: Crush tomorrow or Monday.
I wish this was happening yesterday, or that I could take Monday off.
Regardless, it's going to be a fun week.
Whites: Right into the Press (probably Monday)
Red: Crush tomorrow or Monday.
I wish this was happening yesterday, or that I could take Monday off.
Regardless, it's going to be a fun week.
Saturday, August 22, 2009
Baconsabers!!!!
So I was thinking...
I've seen the bacon explosion. I'm a Star Wars fan. How can I combine the two?
Take 4 lbs of bacon, 3 lbs of sausage, 6 links of kielbasa and some BBQ sauce and make...
BACONSABERS!!!
Yes, they tasted as good as they looked.
No, this has nothing to do with wine.
Sean
Sunday, July 12, 2009
The best 43 mintues you'll spend today
John Cleese, wine, and a lack of pretension. I love this!!!!!!!
http://www.hulu.com/watch/79439/wine-for-the-confused
Warning, it is 43 minutes long, and there are a few commercials. You will get 2 things out of this, some great info on wine, and you'll see what a cool service Hulu is!
Enjoy!Sean
http://www.hulu.com/watch/79439/wine-for-the-confused
Warning, it is 43 minutes long, and there are a few commercials. You will get 2 things out of this, some great info on wine, and you'll see what a cool service Hulu is!
Enjoy!Sean
Wednesday, July 1, 2009
Aliens love my wine!
This past Saturday was another bottling night. We had our friends Chrisie and Tony over to help, and ended up with about 3.5 cases of wine: Blueberry Port and Ruby Cabernet.
Of course we sampled as we bottled; it's thirsty work. Once we were done and cleaned up, Tony and I stepped outside to the porch to enjoy the night air and the Ruby Cab. That's when 'it' appeared.
I saw a red light rise from behind a neighbor's house, probably a block of so behind that house. It slowly went into the air, glowing bright red, and leveled off. Tony and I watched as it slowly cruised across the sky, taking at least a minute to drift out of sight. The whole time it did not rise, fall, move nearer or closer...just drifted along.
We ran into the house to tell our wives, who responded just as you would "sure, have another glass of wine guys." Now at no time did I think it was aliens, but it was an 'unidentified' flying object. I know the Blueberry Port is good, but not First Contact with Intergalactic Explorers good.
Tony and I went back to the porch, and there it was...another one. We called them outside and showed them the glowing orb. They saw it...they had no explanation. There was no apology for not believing us either, by the way. This one kept the same flight path, same color, everything.
When asked on Monday how my weekend was, I relayed this story. I couldn't be sure what it was; probably a helicopter, military plane, something like that. I guess I watched too many X-Files in the 90's because a coworker pointed out a type of firework called a Chinese Lantern that floats into the sky and drifts away.
I have 6 more gallons of the Ruby Cab in the cellar to be bottled. What do you think: UFO Red? Sky Lantern Cabernet? Martian Red?
How were the wines? Delicious. I'll post more about them later.
Live long and prosper....
Sean
Of course we sampled as we bottled; it's thirsty work. Once we were done and cleaned up, Tony and I stepped outside to the porch to enjoy the night air and the Ruby Cab. That's when 'it' appeared.
I saw a red light rise from behind a neighbor's house, probably a block of so behind that house. It slowly went into the air, glowing bright red, and leveled off. Tony and I watched as it slowly cruised across the sky, taking at least a minute to drift out of sight. The whole time it did not rise, fall, move nearer or closer...just drifted along.
We ran into the house to tell our wives, who responded just as you would "sure, have another glass of wine guys." Now at no time did I think it was aliens, but it was an 'unidentified' flying object. I know the Blueberry Port is good, but not First Contact with Intergalactic Explorers good.
Tony and I went back to the porch, and there it was...another one. We called them outside and showed them the glowing orb. They saw it...they had no explanation. There was no apology for not believing us either, by the way. This one kept the same flight path, same color, everything.
When asked on Monday how my weekend was, I relayed this story. I couldn't be sure what it was; probably a helicopter, military plane, something like that. I guess I watched too many X-Files in the 90's because a coworker pointed out a type of firework called a Chinese Lantern that floats into the sky and drifts away.
I have 6 more gallons of the Ruby Cab in the cellar to be bottled. What do you think: UFO Red? Sky Lantern Cabernet? Martian Red?
How were the wines? Delicious. I'll post more about them later.
Live long and prosper....
Sean
Thursday, June 4, 2009
2007 Oaked Zin
On Oct 25th of last year I posted that we were bottling about 15 gallons of wine. Some of that was the 2007 'Zinners are more Fun'. I put 1 gallon in my small oak barrel and figured I would get back to it in a month.
That didn't happen.
So here I am tonight, thirsty, looking to celebrate the occasion of having no occasion and I remembered the Zin. Pop the bung, turn the spigot, and pour a glass.
It has the same 'bite' that the Zinners has (I have to find a way around that), but it is so rich, almost thick on the tongue. The oak is there, but not to that 'wine-jerky' taste and mouthfeel that so many reds get. I also don't have the feeling that those kids on YouTube who try and eat spoonfuls of cinnamon have. It feels like a sweeter, thicker wine, and it definitely is not. This was fermented to no residual sugar, and wasn't primed at all before bottling.
I can't wait to get this is a bottle and share it. I'm thinking of crusty bread toasted and drizzled with olive oil, a slice of Parmesan or Locatelli cheese with a drop of thick balsamic. Yeah, that would be awesome with this wine.
Wow, it's been 8 months since I last bottled anything? No wonder there's no room in my cellar. I've got 34 gallons that will be a year old in Sept! I've got 5 gallons of blueberry ready to go in a bottle now.
Why am I blogging when I should be bottling?!?!?!
Sean
That didn't happen.
So here I am tonight, thirsty, looking to celebrate the occasion of having no occasion and I remembered the Zin. Pop the bung, turn the spigot, and pour a glass.
It has the same 'bite' that the Zinners has (I have to find a way around that), but it is so rich, almost thick on the tongue. The oak is there, but not to that 'wine-jerky' taste and mouthfeel that so many reds get. I also don't have the feeling that those kids on YouTube who try and eat spoonfuls of cinnamon have. It feels like a sweeter, thicker wine, and it definitely is not. This was fermented to no residual sugar, and wasn't primed at all before bottling.
I can't wait to get this is a bottle and share it. I'm thinking of crusty bread toasted and drizzled with olive oil, a slice of Parmesan or Locatelli cheese with a drop of thick balsamic. Yeah, that would be awesome with this wine.
Wow, it's been 8 months since I last bottled anything? No wonder there's no room in my cellar. I've got 34 gallons that will be a year old in Sept! I've got 5 gallons of blueberry ready to go in a bottle now.
Why am I blogging when I should be bottling?!?!?!
Sean
Thursday, May 28, 2009
Hack your Wine????
Found this link today on Lifehacker.com. It's a way to cheer up a bland house wine. I think it's just making it a spritzer, but who knows. I'll give it a shot on something weak.
Here's the link.
By the way, it's time to start posting more....once a week, minimum.
Sean
Here's the link.
By the way, it's time to start posting more....once a week, minimum.
Sean
Saturday, February 14, 2009
Happy Valentines Day
Maybe you think it's a greeting card holiday, and a way for the florists and candy makers to make some money before Easter. Maybe you're a romantic who sees it as an excuse to publicly slather your significant something or other in your love. Maybe you fall somewhere in between.
Guys, you gotta do something special for that special someone, and a good bottle of wine make ANY occasion special.
If you're celebrating, what wine are you drinking to make the night special?
Happy Valentines Day.
Guys, you gotta do something special for that special someone, and a good bottle of wine make ANY occasion special.
If you're celebrating, what wine are you drinking to make the night special?
Happy Valentines Day.
Wednesday, January 28, 2009
Trainers love to drink
Sadly, I have to have a day job...chilling out with wine doesn't pay the bills.
My whole team, folks from three states, is in town for the week, and I brought a few bottles to dinner last night, as the place we ate did not serve alcohol.
Bottle each of 2006 Zin and Chard, large bottle each of 2007 Zin and Chard, and 2007 Diamond. 19 of us, 80 minutes, and it the first non family Gowden's Wines sampling was a hit.
This was the first I've tasted the 2006 Chard in a while. It's mellowing out wonderfully. My Zins are still a little harsh, but hold up well to pasta. Anyone who likes sweet, loved the Diamond (and I'm a little surprised Heidi gave up a bottle so easily ;-)
I was a little nervous. A few bottles here and there have gone rogue, and this was my boss, his boss, and my peers...not where I want to drop the ball/cork/grape..insert metaphor here. I do wish I had the time to bottle the blueberry, and I wish the 2006 Syrah had something more like flavor. Oh well.
Happy drinking!
Sean
My whole team, folks from three states, is in town for the week, and I brought a few bottles to dinner last night, as the place we ate did not serve alcohol.
Bottle each of 2006 Zin and Chard, large bottle each of 2007 Zin and Chard, and 2007 Diamond. 19 of us, 80 minutes, and it the first non family Gowden's Wines sampling was a hit.
This was the first I've tasted the 2006 Chard in a while. It's mellowing out wonderfully. My Zins are still a little harsh, but hold up well to pasta. Anyone who likes sweet, loved the Diamond (and I'm a little surprised Heidi gave up a bottle so easily ;-)
I was a little nervous. A few bottles here and there have gone rogue, and this was my boss, his boss, and my peers...not where I want to drop the ball/cork/grape..insert metaphor here. I do wish I had the time to bottle the blueberry, and I wish the 2006 Syrah had something more like flavor. Oh well.
Happy drinking!
Sean
Friday, January 2, 2009
New Years Realization
Hello everyone.
I've been enjoying some much needed time away from work during the holidays and reacquainting myself with my hobbies. I got to spend a few hours in the cellar this week racking my reds and sampling this past September's Chard. The good news? I was able to clean the cellar while the wine racked. The bad news? My reds are not living up to their potential yet.
Honestly, I've never been really pleased with my Zins. The first year's Bella Giada was very tasty. It wasn't 'great' but it was my first try. My Zins over the last 2 years have had loads of flavor, but an off-putting bite. Never, could any of them be called 'smooth'.
I spent New Years Eve with my friend Tony and his family. Tony led me into the hobby, and darn it, he makes some tasty wines. We sampled his Zins from this year, and it was pretty interesting. He had 4 demijohns, and 4 completely different tasting wines. We have our theories as to why this is, but all but one were tastier than my one carboy of Zin from this past year.
I bought my grapes with my finances in mind. I went with a supplier who offered the best price per case, scoffing at the quotes I had that were up to 50% more per case. Tony bought some with me, but finished his wines with grapes from elsewhere. Tony made the right call.
Three years in a row I've followed the rules, racked when I should and took care to make the best I could. Even now, opening my second years Zin, it's nowhere near as good as the wines I've tasted, made from grapes from other suppliers.
I know that in life you get what you pay for. I feel I've been burned 3 times now with grapes that simply did not have a good wine in them. I can't explain the very tasty Chard this year.
There's a rant on the Sangiovese...but that's for later.
Maybe there's hope. Maybe the wines will mellow. Maybe because they're only 3 months old I'm expecting too much. Maybe Tony's holding out some secret.
Maybe I need better grapes.
Sean
I've been enjoying some much needed time away from work during the holidays and reacquainting myself with my hobbies. I got to spend a few hours in the cellar this week racking my reds and sampling this past September's Chard. The good news? I was able to clean the cellar while the wine racked. The bad news? My reds are not living up to their potential yet.
Honestly, I've never been really pleased with my Zins. The first year's Bella Giada was very tasty. It wasn't 'great' but it was my first try. My Zins over the last 2 years have had loads of flavor, but an off-putting bite. Never, could any of them be called 'smooth'.
I spent New Years Eve with my friend Tony and his family. Tony led me into the hobby, and darn it, he makes some tasty wines. We sampled his Zins from this year, and it was pretty interesting. He had 4 demijohns, and 4 completely different tasting wines. We have our theories as to why this is, but all but one were tastier than my one carboy of Zin from this past year.
I bought my grapes with my finances in mind. I went with a supplier who offered the best price per case, scoffing at the quotes I had that were up to 50% more per case. Tony bought some with me, but finished his wines with grapes from elsewhere. Tony made the right call.
Three years in a row I've followed the rules, racked when I should and took care to make the best I could. Even now, opening my second years Zin, it's nowhere near as good as the wines I've tasted, made from grapes from other suppliers.
I know that in life you get what you pay for. I feel I've been burned 3 times now with grapes that simply did not have a good wine in them. I can't explain the very tasty Chard this year.
There's a rant on the Sangiovese...but that's for later.
Maybe there's hope. Maybe the wines will mellow. Maybe because they're only 3 months old I'm expecting too much. Maybe Tony's holding out some secret.
Maybe I need better grapes.
Sean
Sunday, December 7, 2008
Deck the Halls
Good Sunday to you...
Heidi and I got home today from a crazy 24 hours in NY's Finger Lakes region (Seneca Lake to be exact.) I have to say it was a good time, and even hardcore wine fanatics like our merry group reached their limit.
The Seneca Lakes wineries run an event called "Deck the Halls". You purchase your ticket and choose a winery to begin at. You get a wreath made of dried grapevines, an ornament from the winery, and then a food and wine tasting. With the serious exception of the bus trips and party limos, this was fantastic. We tasted some amazing wines (Arcadian's Cafe Noir knocked my socks off and will get a blog post of it's own) had some pretty good food (folks, next year, don't all rush for some kinda' pumpkin loaf..please) and a really cool wreath.
Now to find some room in my cellar...
Sean
Tuesday, November 25, 2008
Puddles
Did I tell you how tasty the Diamond is? It's reeeallllyyy tasty. A few bottles also decided to ferment. We've lost 3 (on the tile or hardwood, fortunately), but fortunately the rest are in the cold cellar where they will stay for the winter.
I'm at a loss as to why they popped. Yeah, the sugar content is high, but I added extra sulfite to prevent re-fermentation.
There is quite the silver lining though: The Diamond Champagne is even better! Makes me look forward to New Years Eve!
If I don't blog before then (and come on, it's likely I won't) have a happy Thanksgiving. There's a new poll up about what wine you'd like best with Turkey. Let me know.
I'm at a loss as to why they popped. Yeah, the sugar content is high, but I added extra sulfite to prevent re-fermentation.
There is quite the silver lining though: The Diamond Champagne is even better! Makes me look forward to New Years Eve!
If I don't blog before then (and come on, it's likely I won't) have a happy Thanksgiving. There's a new poll up about what wine you'd like best with Turkey. Let me know.
Saturday, November 1, 2008
Go Buy Some Wine...in a few months
Wine is just one of my interests. I'm also something of a tech geek, and try to follow where the "Tech Industry" is going. Lately, it hasn't been doing that well, thanks to some economic forces that we're all feeling.
I've mentioned Gary Vaynerchuk a few times. Not a huge fan of his podcast (love the idea, don't like the delivery) but he's out there trying to get more people to enjoy and appreciate wine. I send out mega-props to him for doing that. Earlier this week he lost a distribution deal for his show. Check out his comments on it here.
Guys like Gary are doing good for wine drinking. They're taking away the snootyness that is too often associated with it. Look around, everyone is drinking wine! Women in bars gave up Cosmos for Merlot. Single guys are now going for varietals other than Cab, Chard or Merlot and not just when they have a woman over for dinner. Even my Dad has switched from beer to wine!!!!!
But I can't shake the feeling that wine is to today what cigars were 10 years ago. Remember that? Remember when every celebrity was on the red carpet with one? Remember when people talked about Cohibas, Macanudos and Don Diegos like the secret to life was wrapped somewhere in that overprices stick of leaves? Wine is cool for the moment and if the economy doesn't improve $30 bottles of Shiraz are going to be left behind. People gotta pay the bills, you know? Expensive wine is a luxury/
And I don't think that's a bad thing. I think a lot of wine out there is overpriced. I think a lot of people saw Sideways and decided "there must be something to drinking wine..I'm going to be a wine drinker." Sigh... Yes, there is something; when you share your wine with friends and family.
I think in the next few months, wine fans are going to have a great time. A lot of wine has been ordered, and it's going to sit on the shelves. Retailers are going to want to get rid of it, and there might be some fantastic bargains out there. Do some homework, see what your local wine shop has and check back, see what's getting marked down. You probably wont find the really snooty stuff, but I'll guarantee you'll find the faux-snooty stuff, cheap.
It is my firm belief that there are a lot of fantastic sub $15 wines out there, for $30. I can't wait to be able to try them.
Or, maybe I'm just 'whining'....AH HAH HAH HAH HAH HAH!
I've mentioned Gary Vaynerchuk a few times. Not a huge fan of his podcast (love the idea, don't like the delivery) but he's out there trying to get more people to enjoy and appreciate wine. I send out mega-props to him for doing that. Earlier this week he lost a distribution deal for his show. Check out his comments on it here.
Guys like Gary are doing good for wine drinking. They're taking away the snootyness that is too often associated with it. Look around, everyone is drinking wine! Women in bars gave up Cosmos for Merlot. Single guys are now going for varietals other than Cab, Chard or Merlot and not just when they have a woman over for dinner. Even my Dad has switched from beer to wine!!!!!
But I can't shake the feeling that wine is to today what cigars were 10 years ago. Remember that? Remember when every celebrity was on the red carpet with one? Remember when people talked about Cohibas, Macanudos and Don Diegos like the secret to life was wrapped somewhere in that overprices stick of leaves? Wine is cool for the moment and if the economy doesn't improve $30 bottles of Shiraz are going to be left behind. People gotta pay the bills, you know? Expensive wine is a luxury/
And I don't think that's a bad thing. I think a lot of wine out there is overpriced. I think a lot of people saw Sideways and decided "there must be something to drinking wine..I'm going to be a wine drinker." Sigh... Yes, there is something; when you share your wine with friends and family.
I think in the next few months, wine fans are going to have a great time. A lot of wine has been ordered, and it's going to sit on the shelves. Retailers are going to want to get rid of it, and there might be some fantastic bargains out there. Do some homework, see what your local wine shop has and check back, see what's getting marked down. You probably wont find the really snooty stuff, but I'll guarantee you'll find the faux-snooty stuff, cheap.
It is my firm belief that there are a lot of fantastic sub $15 wines out there, for $30. I can't wait to be able to try them.
Or, maybe I'm just 'whining'....AH HAH HAH HAH HAH HAH!
Saturday, October 25, 2008
Wine Bottling Night...
We're bottling tonight, should be a great time.
I have a ton of wine that's ready, but I have empty bottles for maybe 15 gallons. Having an issue with some labels. If the adhesive remover I got works it's magic, I might get upwards of 100 bottles and be able to bottle more.
What's on deck? All from last fall: Chardonnay (came out awesome...I can't believe it), Diamond (It will be great once sweetened) and the Backyard Blush, the concoction I made last year from the concord, catawba and niagara gapes in my yard. We'll see about that.
I'll post the pics when the hangover is gone.
Sean
I have a ton of wine that's ready, but I have empty bottles for maybe 15 gallons. Having an issue with some labels. If the adhesive remover I got works it's magic, I might get upwards of 100 bottles and be able to bottle more.
What's on deck? All from last fall: Chardonnay (came out awesome...I can't believe it), Diamond (It will be great once sweetened) and the Backyard Blush, the concoction I made last year from the concord, catawba and niagara gapes in my yard. We'll see about that.
I'll post the pics when the hangover is gone.
Sean
Sunday, October 12, 2008
While I was out....
So, yeah, I haven't been good with the updates. Sorry, I'm a bad blogger. I haven't been writing about wine..guess I'll just have to have my nose rubbed in wine to make sure it doesn't happen again.
What has been going on???
Winemaking has NOT been fun this year, and it bother me to no end.
I had planned on taking a week off when the grapes came and taking my time with crushing, destemming, measuring, etc. That could not happen for reasons beyond my control. So when the grapes came, I had that night to crush the reds and press the whites.
Every year Tony and I have a crushing party. I was leaving for a business trip on that day...which meant having to press on Saturday morning, by myself. There was some frantic racking to get room for the new carboys, and the red are still sitting in plastic buckets as I type this (I ran out of carboys and haven't had the time to bottle.)
It was all very rushed this year. Family and work come before winemaking, so what can one do?
But now its all turning around. This coming Saturday I'm bottling and I'll have the room for my Sangiovese and Zin.
How DID everything turn out? Not half bad! The Chardonnay tasted good after the primary fermentation. The Zin had great color and tasted about the same as every other week old Zin I've ever had. The Sangiovese was thin...we'll see how it goes. Might end up being mixed with the Zin to be a Chianti...we'll see. I didn't get to start the malolactic, and I have to order the cultures tonight. Sigh.
I'll post the pressing pictures soon, and will have a rundown of pressing night next week.
And...with the rush to get clean carboys, I racked the blueberry wine into a 5 gallon carboy and got 1/2 gallon left over. It's like blueberry flavored jet fuel, but in a good way. It's settling now, can't wait to taste it once it's cleared.
Go drink something...
Sean
What has been going on???
Winemaking has NOT been fun this year, and it bother me to no end.
I had planned on taking a week off when the grapes came and taking my time with crushing, destemming, measuring, etc. That could not happen for reasons beyond my control. So when the grapes came, I had that night to crush the reds and press the whites.
Every year Tony and I have a crushing party. I was leaving for a business trip on that day...which meant having to press on Saturday morning, by myself. There was some frantic racking to get room for the new carboys, and the red are still sitting in plastic buckets as I type this (I ran out of carboys and haven't had the time to bottle.)
It was all very rushed this year. Family and work come before winemaking, so what can one do?
But now its all turning around. This coming Saturday I'm bottling and I'll have the room for my Sangiovese and Zin.
How DID everything turn out? Not half bad! The Chardonnay tasted good after the primary fermentation. The Zin had great color and tasted about the same as every other week old Zin I've ever had. The Sangiovese was thin...we'll see how it goes. Might end up being mixed with the Zin to be a Chianti...we'll see. I didn't get to start the malolactic, and I have to order the cultures tonight. Sigh.
I'll post the pressing pictures soon, and will have a rundown of pressing night next week.
And...with the rush to get clean carboys, I racked the blueberry wine into a 5 gallon carboy and got 1/2 gallon left over. It's like blueberry flavored jet fuel, but in a good way. It's settling now, can't wait to taste it once it's cleared.
Go drink something...
Sean
Wednesday, September 24, 2008
The Crush...Day 1
Got the grapes today. The plan was Monday, but plans go awry.
Things went smoothly when I crushed the reds. 20 minutes and I was done. Moved the inside, added some potassium metabisulfate and pectic enzyme. I'll let them sit till Friday, then add the yeast, and all should go well. I'll get to the testing in a minute
The Chard...that wine and I are going to butt heads, I know it. Started pressing at 6:30, 2 cases into the press (doing a whole cluster press to see how it turns out), then adding one case at a time as they juice runs out. I ended up being able to press 6 cases into the space of one 6 gallon primary. Got 16-17 gallons of juice, so I'm happy.
But, it took me 3 hours to get that juice. When I went to test it, well it didn't go as planned. I used the test kit with the blue liquid and test tube. I couldn't add enough blue stuff for the juice to change color. Lovely. Tried the litmus strips....chartreuse isn't on the chart.
I tested the red and they seem a little low on acid. I'm going to test everything tomorrow with a clear head.
till then...
Things went smoothly when I crushed the reds. 20 minutes and I was done. Moved the inside, added some potassium metabisulfate and pectic enzyme. I'll let them sit till Friday, then add the yeast, and all should go well. I'll get to the testing in a minute
The Chard...that wine and I are going to butt heads, I know it. Started pressing at 6:30, 2 cases into the press (doing a whole cluster press to see how it turns out), then adding one case at a time as they juice runs out. I ended up being able to press 6 cases into the space of one 6 gallon primary. Got 16-17 gallons of juice, so I'm happy.
But, it took me 3 hours to get that juice. When I went to test it, well it didn't go as planned. I used the test kit with the blue liquid and test tube. I couldn't add enough blue stuff for the juice to change color. Lovely. Tried the litmus strips....chartreuse isn't on the chart.
I tested the red and they seem a little low on acid. I'm going to test everything tomorrow with a clear head.
till then...
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