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
Work. Wine. Work. Wine. Work. Wine. The days blur my routine of tests and checks, morning and evening with my time at work. Selling and making the stuff eats my hours. But soon fermentation will stop. Soon all I will … Continue reading
I’ve wrestled with sugar before. No, not in that way. Grow up. I’ve introduced a dry Lambrusco, a dry rosé, a few dessert wines and fought to keep yeasts converting sugar with my own wines. This week, a wine that … Continue reading