So far, the Malbec fermentation is proceeding like clockwork (knock on wood!). In a little under two weeks (at the beginning of last week), the Brix were down to 0º, meaning that all the sugar had been consumed.*
Submitted by Yoni Donner on Sat, 05/03/2014 - 13:28
Ed Kurtzman has a very impressive winemaker bio: Bernardus, Chalone, Testarossa, Fort Ross, Freeman, Roar, Mansfield-Dunne, August West and his own label Sandler Wine Company. His bio is extremely impressive, but Ed is even more awesome in person, and on May 1, he visited us and shared with us plenty of knowledge, stories, no less than ten excellent wines and much more, in one of the best wine events I've ever attended.
Submitted by Yoni Donner on Thu, 04/03/2014 - 23:30
Our first event for Spring term was a tasting with my favorite local winery, Travieso. I was delighted that winemaker Ray Sliter has agreed to visit us and share with us some winemaking stories and wonderful wine. We tasted six wines: a white blend and five red wines. Brief tasting notes (mine, with some additions that came up in the discussion): La Llorona, 43% Viognier, 43% Chardonnay, 14% Rousanne, deep gold, youthful nose, creamy, lemon, green apple, mineral, pineapple, vanilla.
Submitted by Jessica Audrey Lee on Wed, 04/02/2014 - 02:00
Now if that demystifies wine, I can understand how some might consider that threatening; I actually consider it enabling and wonderful. – David A. Mills, PNAS podcast (Dec 2013)
Submitted by Jessica Audrey Lee on Fri, 03/21/2014 - 15:34
As our club’s regularly-scheduled events are on break until next quarter, there’s time for blogging about miscellaneous somewhat-sciencey topics that cross my path. This week: roots.
Submitted by Yoni Donner on Sun, 03/09/2014 - 23:13
This past Thursday we've had the pleasure of having Matt Reid, winemaker at People's Wine Revolution, visit us and share with us his extensive expertise in all aspects of winemaking, and five of his wines.
