Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
A lifetime has passed since I picked up Vidal Blanc juice, fresh from harvest in New York’s Finger Lakes on October 23rd. Between then and present, my wine underwent fermentation, fining, cold stabilization, and at least three rackings. Once the … Continue reading
It’s time. Real wineries have machines that sterilize, fill, cap, and label hundreds bottles in seconds…those lucky (rich) bastards. My advice, just buy wine, because making it will ruin you. Round two…bubbly: Tune in next week for the final bottling … Continue reading
A little wine-down-time, and I go to re-rack… Fine. Dandy. Now what? I try the wine left in the tank. It’s hopelessly mild. My wife tastes it. There’s alcohol, something citrus, pear, maybe mineral hiding around there. But she likens … Continue reading