Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Only a few options lay before me. Wait another night and risk spoilage. Add more yeast. Add sulfur to prevent spoilage. Siphon out the old yeasts, filter out the oxyclean, add new yeasts and hope. Or dump everything. My spouse … Continue reading
Our old apartment returns to wine friendly temperatures (middle seventies Fahrenheit). So I pack the kids into the back seat, and we carefully crawl over speed bumps home. I only yell at them once for splashing each other. Once they … Continue reading
The old apartment climbs in heat, dangerously higher than the fruit could handle. Another day and work-worn, I go to our borrowed and air-conditioned abode. There, even a few defrosted blueberries have started fuzzing white with mold. Still hopeful for … Continue reading
Days of distraction divide me from my blueberry defrosting.Wine equipment languishes like a cross-dressed Achilles, forced into hiding by his mother. Wigged in lint, powdered in dust, for too long it endures aimless domesticity. Thus, as a feigned Odysseus, I … Continue reading
Five months after bottling my Barbarescanadianwelches “wine”, the itch has returned. Against all odds, the remaining 20 bottles have avoided ruin, re-fermentation, or apartment explosion. They even taste a bit better with the bottle shock faded. Yet, with poor acidity … Continue reading