All those that are doing "real" wine over here.

My wife has something to say about the thermostat and the wines just have to adjust. But it works....

Jack Keller, The Winemaking Home Page

Hi Mike,

I wondered how you did this year with the dreadful NJ weather. My original nine vines are now twenty, with Vignoles ending their 2nd growth season and the rest (Leon Millot & Cab Franc) just ending their

1st.

As for "real" wines, I agree with all the folks that believe all their wines are real! I sourced Syrah, Grenache, and Viognier from Central Valley fruit and those are my from-scratch grape wines this year. In addition, there's cyser from local apple cider, marionberry from Trader Joe's frozen, and red tomato from the farm down the street (yes, in New Jersey!).

Cheers - Roger Quinta do Placer

With the major bunch sorting I had to do, not sure 'free' zin grapes was worth the cost (LOLOL). Next year I'm going to buy prime grapes.

This is my first time trying Pasteur Red. It's reported to be good for retaining varietal fruit flavors and good with grapes picked early. At

22 Brix those zin fit the bill of 'an early pick'. What yeast would you recommend for next year?

Gene