Wine & wine Making

Hi:

The harvest is in full swing in California. To date we have made Viognier, Chardonnay, Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah, Pinot Noir, Grenache, Tempranillo, Sangiovese and Dolcetto. Some lots as small as 2 tons, others 13-15 tons. Hectic, but terrific!

When we eat during harvest, it's often junk food, as time is limited. That's not as bad as it sounds, as it certainly makes our appreciation of good food more intense as the harvest progresses.

We still cook on weekends, and whenever the days end at a reasonable hour. Should get back to cooking every night in a month or so.

This winter we will spend a great deal of time pairing foods and wines, as wll as tending the new wines to see what will most likely be best eaten with them.

Nice to discover this group.

Jerry

Reply to
Jerry
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Jerry, OK, I'll bite. Which winery are you with?

Jon

Reply to
Zeppo

Very cool, Jerry. Next time we're in Paso, we'll stop by to say hi. Welcome to alt.food.wine, BTW. I hope that you find the discussion here of interest. We're mostly consumers here, and traffic is modest at best, but it's an international cast of characters with a fairly broad range of views.

Cheers!

Reply to
Mark Lipton

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