A Loss of Words

( A salsa judge at the World Championship

Chili Cook-off in 2010. )

There are fewer words here than there used to be. I'd bet on that continuing. And this is not a surprise to me.

In April of 2010 when I gave my 18 month old winemaker's journal (blog) a shot in the arm I was full of ideas and energy. It was a birthday present to myself. "Go do something", was the idea. And I did. Over three plus years I have achieved some of what I initially set out to do. I tasted, sampled, wrote, took photos, networked, laughed, sighed, sponged up information, provided education to others and did a fair bit of traveling. I changed courses many times and for many different reasons. I still do most of these things and with gusto! The early goals I didn't achieve have been superseded by so many others, some I have nailed, some I haven't; and some just not yet. Some weeks I wrote a lot and some weeks I wrote less. I wrote, shared, read, shared, commented, debated (argued), shared and along the way I have learned so much!

I continue to enjoy all of the experiences this journey affords me, and most of all I genuinely appreciate the many people I continue to "meet" along the way. I have never met some of these people in person (yet), but there are things we have in common so we get each other enough that we have a great dynamic in a networking context. I continue to carry on relationships with some of the people I've met while others are more often a friendly face in the more business-y realm of food & beverage events. All of them are part of the "family" however weird that ends up being in one city or another. I still look forward to these days.

But I just don't write about this stuff anymore and I don't spend much time on social media plugging my work and keeping tabs on the beverage media. Why? Well, it's complicated I guess.

Late last year (2012) I felt my drive to write about and share my experiences waning. I reformulated my approach, a natural and not unexpected reaction given the 2+ prior years, and kept plugging away. But I wasn't digging it. The idea of throwing a bunch of words together, using a euphemism here, and sharing them as a way of expressing my experiences secondhand just wasn't resonating anymore. Things change and I know myself well enough to know that when I lose interest in something there is nothing good in trying to keep it going. So I won't.

From some reflection I came to realize that my goal of "go do something" was never intended solely to mean blog about my life nor that it should necessarily create something new and permanent. So setting aside some of the activities I picked up while out "doing something" when they no longer interest me is not a crime. It isn't even failure. It is quite the opposite actually. Here is what I am keeping:

• I have more time for dates with friends (yes this is you Margot) where we get to sit around the table eating, drinking and socializing. We all want to do this and we all love it.
• I still make a shit-ton (I saw a joke this week that in the UK that is shite-tonne, he he!) of beer, mead, cider and wine and I share it with friends, all the time!
• When I travel I can strike a better balance of food/beverage visits with other things of interest. Some of it is just baked in. Portland, Oregon and the Oregon Brewer's Festival anyone? Week after next.
• With other aspects of my life (work, family, community) being as dynamic as they are for anyone else my life isn't as harried. I know I can't do everything and I can balance all of what I am doing better now.
• I am less structured and more open to just exploring things. That is what I get out of bed for.
• When I see you I'll have stories. They weren't on the blog so we'll have something to talk about for sure!

It is OK to miss the words. I'll miss my words too, but not because I regret changing my priorities but because when blogging was my priority I really had fun sharing my days with all of you. It is good to have memories that make you smile. I have fun doing lots of different things and following my interests is keeping things plenty exciting so I am sure to keep racking up good memories. See you on the trail!

Cheers!

Jason

WineMaker Magazine International Amateur Wine Competition 2013 Results

So the first order of business was to update the awards page. I posted the link on FB with the following:

Shameless, yes. Boastful and proud, yes. The guy I am, yes. But make no mistake, this is serious business.

80 total awards. 28 for mead of which 26 have come in only the last 12 months!!! More career stats: 40% win rate. And that is with an average of 8 entries per contest. I've missed placing in a contest 1 time in 7 years. I work like crazy to keep my unruly mad science in check, but I also seem to get results. I am happy to be here learning these crafts as well as having the opportunity to share it all with you. Thank you for propelling me day after day!

Ancient Fire Awards Page

The 2013 WineMaker Magazine Competition boasted 4,564 entries, the most ever. Entries came from 50 US states, 8 Canadian provinces and 9 countries.

The full PDF results are available at WineMaker Magazine International Amateur Wine Competition 2013 Results

For anyone who might have missed our weekend Twitter & FB updates, we took home 7 medals (out of 12 entries) including 3 - Gold, 3 - Silver and a Bronze. 6 were for mead.

Cheers!

Jason

Ancient Fire Cellar Update

I'm going to end the year with the type of post that was the genesis for this blog, a cellar update. I shared a year in review, the Top 10 Ancient Fire Moments of 2012, last week and while that highlighted all types of adventures Ancient Fire, what's bubbling away or aging in the cellar is the passion and the heart of what I am all about.

There is definitely lots going on at Ancient Fire these days. I'm going review the home fermentation projects of just the last few months and also share hints at where we will be going in 2013.

( Grenache grapes from Central Valley, CA. )

The Fall harvest netted two batches of local Concord grapes, Vermont blackberries and juice/grapes from the Central Valley in California. Several different fermentations were undertaken including my first pyment (grape/honey wine), a blend of French Colombard juice, Muscat grapes and orange blossom honey. The Concord grapes will be made into two Rosés, a red pyment and the leftovers were already made into a spiced holiday wine similar to a Swedish Glogg or German Gluewhein. I also fermented the remainder of my wildflower honey for use in meads, some of which will be infused with tea and other spices. A Syrah/Grenache (CA) blend will hopefully produce a straightforward dry red wine that I can enjoy with a range of foods in a year’s time. The remainder of the Colombard and Thompson seedless grapes were used to make a white blend that will be our house wine in 2013. The Central Valley Cabernet Franc is going to be used in both a red pyment with the remainder bottled on its own.

We didn’t brew any beer again after the Stout/Porter experiments and my fresh hopped ale at the end of the summer, but we have plenty of plans for new brews in 2013.

Two days ago I brewed two barleywines, my first ever, both of which should be in prime drinking form for Fall/Winter 2013. I brewed in the snow as you can see from the picture to the left. I'm the Postal Service of brewing I guess. These are big beers (lots of malt) and the blow-off tubes are already outgassing like mad.

In 2012 I already have plans for a Scotch Ale, an Imperial Pilsen style ale, a Belgian Dubbel, a Belgian Wit and a Weizenbock. I would also expect a new edition of our Lime Ale to be made just before the summer party season kicks in. Two braggots are also on the docket, one a Belgian/Saison style and the other with some form of black or dark brown ale as the base.

The most recent cellar enhancement project at  Ancient Fire was the installation of wine racks to store the growing cellar of commercial wines. The short video below captures the current inventory and shows off the new storage space. 

All of the carboys (containers in the pool) are the conclusion of the 2012 production, including all of the libations described above. My cellar is more organized now which makes "shopping" in the basement all the more fun!

The only wine I plan to make in 2013 is strawberry, and only if the local crop is worthy. This decision is based on a couple of factors. First, I've got lots of wine inventory, both commercial and homemade to drink, and I'm saving my resources for a new special project late in the year.

Ancient Fire cider is going to make a big comeback in 2013. I've made cider in five different years, but it has been a while (2009) since I made one I was happy with. The 2012 cider that was a blend of local sweet cider, pears and ginger smells like a chemical lab and is likely going to be dumped. I can't say what went wrong there, but I plan to get back on track with cider when the season comes around again next year. The picture to the right is fresh cider flowing out of a tote that my brewing club purchased in 2011. I made a couple decent ciders from it. 

The rough vision is to source cider from several orchards including both dessert blends and traditional cider styles. Leading up to cider season I also hope to acquire several once-used whiskey barrels that will be used to age some of the cider. And don't be surprised if a cyser (apple/honey blend) also makes an appearance. Other ideas include a second attempt at an apple/pear blend, hopped cider and fruit/ apple blends. Definitely lots to look forward to!

In the meantime I've got lots of blending and bottling to do which why I've been furiously cleaning bottles this past week. The stack of bottles in my garage was the largest it had ever been, but thankfully it has almost been converted from dirty to clean or recycled bottles.  I've developed a special relationship with my dishwasher this week, let's hope it doesn't get tired of my willful (mis-) use of it and walk out on me!

Happy New Year to all. I hope everyone finds a delicious beverage in their glass tonight. Raise that glass high and make a joyful sound. We've earned it! Be safe and see you in 2013.

Cheers!

Jason

In Uncertain Terms

( Local grape harvest in Lee, NH. )

Wine lovers have their own religion and their own politics. After getting a bit of a handle on the many differences within the community I have found that it all makes as much coherent sense as so many other things in our society, e.g. not much. A great many different perspectives based on diverse experiences are brought to bear, and the veracity of personal opinions turn preferences into crusades for supposed authenticity.

One of the points of contention between different groups of the faithful is the "localness" of the wine. Simply stated we are talking about the hierarchy of "locally grown" above "locally made". I'll also add to this the sense of place that surrounds the locations where "great" wines are grown and why that makes them more special than wines made combining multiple and "lesser" sources either local to the winery or much farther afield. Is this really true? Better for who? There is plenty of historical precedent for places and rules, and I am not suggesting at all that their shouldn't ever be any rules; but what exactly makes sense in the New World when the goal we all shouldn't lose sight of is fostering business and making money flow so people have jobs? We aren't the old places and not everyone wants to be them, so why are we trying?.

There is a glut of murky terminology used by some actors to try to distinguish themselves in this and other regards in the wine world. Words like real and honest are hard to clarify in the context that folks try to apply them. What is the opposite called and what is the specific difference? Unreal and dis-honest don't make sense. How is a wine made from grapes from out of the area not real or not honest, especially if the source is disclosed by the winemaker? Why should they not be allowed to do this if it makes business sense for them? Don't we want the market to mete out what of those types of choices work in the long run?

The 800lb gorilla (which Tom Wark nailed this week) goes like, "so all respectable craft should be 100% local?" and this question is still out there. I say no just on the principle that our societal evolution to a global network requires some accommodation for the new and different. Do we hold beer, all food, art, music, furniture (again Tom nailed this), etc, etc, to the same standard? If yes, ok; let's just say that such people are a mighty specific group and if this is how you roll, by all means go for it. If the answer is no, then why do we hold wine to such a standard?

What are the goals? That depends. At first glance you have a consumer perspective and a producer perspective. Sales trends suggest that while the majority of wine drinkers still don't choose to know what they drink much better than it takes to acquire it. Trends in craft beer, small production wine and micro-distillation do support the assertion of an up-tick in interest for wines that are produced on a smaller scale by someone with a specific principles and a passionate story driving them to make the stuff. The consumer is then two groups, one containing the average consumers and another containing something else, a super-consumer if you will.To the super-consumer people, places, specifics and philosophies do matter, but only because they choose for them to.

To me this is really a matter of taste, and I consider one of Terry Thiese's philosophies as a good guide. Don't look or talk down to people who have tastes such that they don't really appreciate wines that are universally considered fine (or meet your standards, whatever they may be), but in return don't allow them to suggest just because they have different tastes that your own refined tastes should be reviled as pretentious bullshit. Walk on the other side of the street if you want, but calling them out and suggesting that their lacking (your opinion) and the products they like shouldn't be allowed is just poor form. If you want your wine more or less local, have at it! Mine isn't better for me than yours is for you, and vice versa. Whether we recognize the fineness or localness in the product doesn't say anything good or bad about it or ourselves.Can't we all just get along?

Producers have a range of motivations, but for so many that I have asked these questions of they say they WANT to do as much as they can themselves and/or locally, but they are also trying to run a business and having options always make that process less stressful. There is plenty of theology thrown around when you get a group of producers talking about this topic, but in places where they are used to collaborating and working well together, you'll be sure to see more than one ranking opinion! If they don't agree on a "right" way, what are consumers doing pushing a more specific agenda?

Assuming anyone reads this I expect the flames to be duly fanned. I support a range of choices and drink what I like after I have experienced it in a way that fits my needs. I don't tell other people what they should or shouldn't drink and I definitely do not tell producers how to run THEIR businesses. But that doesn't mean I won't ask questions and won't make recommendations that all together are designed to increase the transparency of how products are made so producers can make what works for them AND consumers can choose the products that fit their politics the best. How do you do wine?

Cheers!

Jason

Semillon My Way

Hunter Valley. Semillon. Not knowing much about either I jumped at the opportunity to taste a small lineup of Hunter Valley wines; not only Semillon, although it was the star. Little did I know that as part of the experience I would be taking down Semillon Oyster Shooters with the winemaker!

Big thank you’s for organizing and hosting the event go out to Iain Riggs (winemaker & co-owner) and the team at Brokenwood Wines, Joyce Hulm and the fine folks at Old Bridge Cellars, the staff at Towne Stove& Spirits and the leadership of the Boston Sommelier Society. We were very well taken care of!

Not knowing anything about the Hunter Region (best known as Hunter Valley), except that it is located in Australia, I asked Iain Riggs to explain a little bit about the region. The Hunter Valley is located north and west of Sydney and is considered warm and sub-tropical. I did some research after the event, finding that the Hunter Region is considered one of Australia’s warmest and wettest regions. Temperatures range from the mid 70’s (F) at the height of the growing season to just below 40 (F) in the winter. The region’s proximity to the coast is a key influence, allowing for the cooler air and moisture to be drawn in from the ocean. One of the region’s challenges is rainfall (the average at Brokenwood is 29 inches annually) which can come heavy in that sub-tropical way some of us might imagine. And most of it comes during harvest months, creating significant hazard. The relatively higher humidity of the region also creates disease stress, something Riggs noted as a particular challenge for the 2012 harvest.

( The Hunter Valley extends Northwest of Newcastle on the coast. 

Approved use by WikiMedia Commons)

In 2012 Riggs completed his 42^nd harvest as a winemaker and his 30^th with Brokenwood Wines. When I quipped, “that’s a lot of us experience” his response was “yeah, it definitely is.” I asked how things had changed in 42 years working in the Australian wine industry and his response was less specific, yet no less telling. Riggs said, “wine works in cycles and I’ve seen quite a few of them.”  I didn’t get a chance to ask what the current cycle looked like, but we were gearing up to taste the first wine so a topic switch was reasonable.

Joyce Hulm from Old Bridge Cellars had set us up in the upstairs bar at Towne and proceeded to get the 2010 Semillon poured for everyone. I’ve had a couple Semillon’s from Australia before, but this was early on before I kept good track of what I was drinking so I have no useful recollection. I immediately pulled lots of lemon from the nose. The minerality and steeliness of the wine was also accessible in the nose. On the palate the wine married a bit of melon with the lemon and I found savory herbs hiding in the finish. There is some body here, but just a little bit to consider. In conversation with TJ & Scott comparisons to both Pinot Blanc and Sauvignon Blanc arose. The three of us kicked around the similarities and differences and considered the seafood pairing scenarios of each. Both are close but neither is a layup for me. Pinot Blanc is the closest, especially those that project a bit of creamy texture from neutral wood. Sauvignon Blanc is too grassy, green and the acidity is far too razor sharp for me to make the link. The finish of this wine is short (not to a fault) and all together the wine does not present as complex, rather very straightforward and VERY drinkable. The acidity is healthy, but not racing mad, and works very well as a palate cleansing function. This is a slam dunk for an aperitif or cocktail party wine. This and the other two Semillons we tasted next range in alcohol between 11 and 12 percent.

( Broken Wood Hunter Valley Semillon 2010. )

The next wine we tasted was the 2006 Oaky CreekSemillon. The reserve Semillon’s from Brokenwood are now released with six years of age. I anecdotally knew that good Semillon was age-worthy, but this was my first real test of that idea. The wine is creamy and herbal with restrained citrus and minerality compared to the first wine. The body is noticeably bigger and softer. Hints of lanolin made me think of Chenin Blanc. The mellowed acidity further enhanced the perception of body, but this is no flabby wine. This wine is also drinkable, but is a much different wine requiring different position than the first. Paired with seafood, lightly prepared white meats, some salads and steamed vegetables is where I would place it on the table.

(Iain Riggs tasting and discussing the nights' wines. )

Right about then the food arrived. Lobster pizza. A few moments later Riggs wandered over to where I was sitting and pulled up a chair. My immediate question was “how do you see your Semillons best paired with food.” Having already noted that I would expect seafood pairings to work, I was eyeing the lobster pizza. Riggs echoed this and as he was talking the raw bar consisting of oysters, prawns and lobster tails arrived. The flavors of the lobster on the pizza popped with the wine. The corn, honey, ricotta cheese layered on the thin crust all came together nicely.

( Lobster Pizza at Towne Stove. So good! )

Next up was the 2006 ILR (think winemaker's initials) Reserve Semillon. This specific wine was made from a single block in Oaky Creek vineyard, but the grape selection for this wine varies from year to year. The nose on this wine was the lightest of the three with more of a toasty, creamy shift. The wine tasted of lemon candy and lime curd, the texture and body helping to bring these flavors out, with only some of the minerality and herbal notes I found in the other wines. 

( Raw Bar at Towne Stove. If I have to! )

I’m not much for oysters on the half shell, but Riggs suggested a shooter whereby the Semillon was poured over the oyster while in the shell and that it be shot like that. With that encouragement I walked the walk. Pretty good. I don’t mind the brininess of oysters, but I did find that the 2006 ILR with its restrained acidity was slower to clean up the trail of the oyster than I am used to. I shot a second one with the 2010 Semillon and got the affect I was familiar with. That would be my recommended pairing from these wines for folks who like a quick and clean exit from oysters. The 2006 ILR Reserve wine was delightful with lobster tail and prawns. The flavors in both meats were readily accessible and were gently cradled by the creamy notes in the wine. Almost like having a little butter where there was in fact none.

Back to the age-worthiness. While we were talking Riggs said I should consider coming back to this very wine in five and then another ten years. He said they would still be lively and equally enjoyable the same way they were tonight. I asked him what an unusual pairing for an aged Semillon might be and he suggested lemon meringue pie. Both being acidic, he feels that the wine can stand up to the sweetness in the pie so long as it is tart and not overly sweet. I think that the creaminess in the wine and the texture and flavors in the crust would be worthy matches as well. Exceptional!

I then asked what he looks for in the reserve wines in order to the select them. Overall they are selected for their purity, balance and acidity, a primary indicator of the ability to take age. The desired results when the wines are aged is that stay balanced, the nest can offer up lime juice and talc. In describing the acidity he used what he said was a specific Aussie winemaking phrase, “line in length”. Clarifying the phrase, he said this is the “acid drive” in a wine. A young wine that has a line of acid right through it that is also in balance from beginning to end is said to have “line in length”. Such young wines are great young and have the potential to go on to be great aged wines as well.

( Brokenwood Shiraz. )

We finished the tasting with a migration to Shiraz. First up was the 2009 Hunter Valley Shiraz. I really liked this wine. It is dry and doesn’t all try to be juicy or meaty like some Aussir Shiraz is known for. Bountiful red and purple fruits play in the dry tannins and moderate acidity. There are vectors of spice and smoke, but not jarring or out of balance and the alcohol clocks in at 14%. The moderate finish contains some savory herbal or leafy note.

The final wine was the Graveyard 2007 Shiraz. This wine is made from grapes harvested from an mid-20^th century vineyard now producing Brokenwood’s flagship red. As Hulm was pouring the wine she explained that in Australia the Brokenwood Graveyard Shiraz is considered the third best Australian wine only two steps down from Penfolds Grange. Wow, that is esteemed company! That said, this wine isn’t quite as expensive as Grange, but not by much. I don’t punish wine on price, but it does mean I will not have many future occasions to savor those higher price point wines that I enjoy at tastings.

The nose on the 2007 Graveyard is earthy with lots of red fruits. Just from the nose you know this is a bigger wine. And it definitely is, but I still feel is shows some restraint in the pantheon of Aussie Shiraz. Bold and spicy this wine definitely makes you stop and consider it. There is no doubt this is a wooded and aged wine, but again it is balanced and not at all hot. At 13.5% ABV is is bold, juicy, but not hot. The wine is not bone dry and has plenty of tannins to hold the structure of it together.

( Short rib pizza at Towne Stove. )

With the BBQ short rib pizza I preferred the 2009 Hunter Valley Shiraz. It is friendlier to food in my opinion, its austerity and restrained weight being more versatile, and I feel these attributes also  mean it can span a broader range of palates with or without food.

So what did I learn? Semillon is really great with seafood, but it presents much more opportunity than that. The right white wines, good Semillon in this case, can in fact be aged for several years before release and not miss a beat in the glass. When a winemaker says “you going to do an oyster shooter?”, unless you are allergic, you follow their lead and do it. Warm growing regions can produce wines with reasonable levels of alcohol that are still balanced overall. I had forgotten how much I enjoy well-made wines from Australia.

The title of this post could have also been “show me the way” and afterwards I could have happily asked "do you feel like we do?" Big thanks to Peter Frampton and Frampton Comes Alive for being the soundtrack to my late summer 

Cheers!

Jason

Focus & Specificity in Winemaking

{ For readers that might be wondering how a Finger Lakes article snuck into my stream post-#WBC12, it is because I am catching up. More on the trip to Oregon will follow! }

I could write an article on the focus and specificity required in winemaking, but I suspect that wouldn’t be as useful as one about winemakers whose wine is readily available for purchase. If what you read here inspires you to find out more at least I know you will be able to do so free and clear of the restrictions levied on my non-commercial wines. If you want to hear more about my own projects firsthand come over for a drink sometime!

In June when I returned to the Finger Lakes I arranged to visit two winemakers and spend time with them at their wineries to learn more about what drives them. The first was Tom Higgins at Heart & Hands Wine Company, someone I knew a little about but had not yet met. I’m already a big fan of the wine from Heart & Hands so this was part investigatory and part pilgrimage. The second winemaker was Nancy Irelan at Red Tail Ridge Winery with whom I was not yet acquainted, but had heard very positive words about. (Thanks Lenn!)

On the Sunday morning immediately following the WineMaker Magazine conference Ed, Jim, Margot and I piled in the car and headed up the East side of Cayuga Lake from Ithaca to Heart & Hands in Union Springs, NY. Arriving a few minutes early we took a bit to observe the fledgling estate vineyard and the crushpad overflowing with pallets of bottles patiently waiting their contents. Great image right? Too bad I realized I didn’t actually take a picture of it.

  

Tom & Susan Higgins invited us to visit the winery before they opened on what would likely be a busy weekend, the season was just starting and the most recent club shipment was ready for pickup. With visitors soon to arrive we got right to it with a visit to the barrel room, samples and lots of specifics on the wines that we would ultimately taste.

( Tom Higgins explaining their wine-making practices and whole cluster experiments. )

Whole versus partial cluster pressing and fermentation was one of the topics. The basic idea is that grapes are harvested when ripe and the worthy bunches go into the press and then a fermentation vessel without the removal of the stems.  To non-wine geeks I know this sounds riveting, but I can state clearly that you will taste distinctions in the wines so even if you don’t care too much about how, you can appreciate the outcome.

( A wine press full of whole clusters of Pinot. This image was used from Wikimedia Commons. Refer to the attribution page and full details. )

Whole cluster pressing is not required in winemaking and the application of it for Pinot and several other grapes varies regionally and by winemaker. The goal is to enhance the aromatic and structural (via tannins) profile, especially in grapes that may come in low in these respects otherwise. A key consideration in the application of the method is that getting the grapes from the vineyard, through the sorting process and into the fermenter is quicker without crushing and de-stemming them with an additional step. Given the delicacy the Pinot grape is known for, a motivation to do this is not surprising.

( Hobbit Hollow Pinot aging in a barrel at Heart & Hands. )

Using both organoleptic and chemical measures it is clear that the differences in wines with varying levels of whole clusters in the ferment can be identified. Exploiting these differences with what the harvest provides is yet another tool in the tool chest of a winemaker.

And Tom Higgins is certainly wielding this tool to explore the potential of the grapes from throughout the Finger Lakes region. The motivation for these experiments is pretty simple. Each vineyard source offers different fruit and working with each individually diversifies and maximizes the potential results. By the end of our and tasting we had sampled seven different barrel samples or bottling. These tastes represented several vintages, several distinct sources and the amount of whole clusters in the ferment. This also included the first experimental batch (2011) that had been 100% de-stemmed before pressing.

I’ll start with the 2011 100% de-stemmed sample as a baseline. I found this wine to be smooth and gentle with just a little tannic bite. The fruit flavors (cherries) dominated but I felt that everything fell off early in the finish, which was clean and short.

Next up was the 2011 from the Hobbit Hollow vineyard which included 50% whole clusters in the fermentation. The color on this wine was very light, with beautiful pink edges. The nose on this wine was noticeably assertive and a bit spicy. In the mouth the wine was expressive of tart cherries, spicy and the tannins were like fine dust on the roof of my mouth.

The Hobbit Hollow 2011 whole cluster came next. The immediate difference between this and the previous wine is the amount of tannins. They are still really fine, but there are just more of them. The wine is also more tart (cherries again) and earthier.

From there we moved on to samples of both 2010 and 2011 wines made from the Patrician Verona source, both of which had been 100% whole cluster fermented. The only thing I wrote down about the 2011 was, round. I must have been listening to something that was drawing my attention away from my glass and notebook. Not a bad thing I guess, I was living in what the moment offered. The 2010 got more consideration however. I detected a full nose with lots of spice, influenced by both the whole clusters and the additional year in oak. The tannins were hard to pick up tactilely, I suspect that was the natural mellowing of the bulk aging. The finish on this wine is long and full flavored. This wine was tasting incredibly well, and so it would makes sense that it will be used in the 2010 barrel reserve bottling.

( You'll meet winery and vineyard dogs almost everywhere. They do keep an eye on you though! )

We moved from the barrel room to the tasting bar to finish our trip through the available wines.

The 2010 Pinot blend (3 sources, 50% HC) is the version from Heart & Hands to which I am most familiar, having tasted and/or enjoyed three consecutive vintages now. The 2010 doesn’t disappoint against the two prior years, expressing cherry, red currant and spice in both the aromatics and flavors. The nose is full, the mouth is moderately complex and the finish sticks around long enough to bring it all full circle.

The 2010 Hobbit Hollow single vineyard bottling came next. Fermented with 100% whole clusters I expected more spice and tannins, but the extra year of aging has worked wonders in mellowing all the components into a nicely balanced light and hugely drinkable Pinot. I detected hints of crushed sage in this tasting, something (the green or herbal character) I hadn’t readily picked up in the earlier samples.

We finished with the 2008 Barrel Reserve Pinot. This is still my favorite of all the finished & bottled wines from Heart & Hands. I purchased some in 2011 and haven’t been able to bring myself to open a second bottle just yet. The nose is big and the fruit in the mouth is more assertive than one might expect from cool-climate Pinot. With hints of black pepper and a long, warm finish, this wine most certainly makes you stop and pay attention.

( Tom and with wine lover's smiles. Thank you to Tom & Susan Higgins for hosting us and taking time out of their busy schedules to share their passion. )

A couple days later Margot and I, our friends have ventured home already, visited Red Tail Ridge Winery on the West side of Seneca Lake. As I mentioned earlier I was not previously familiar with the wines or people of Red Tail Ridge, so with that in mind I was very excited to spend time getting the story and experience the wines. Arriving right at opening time, Nancy Irelan, co-owner and the winemaker, ventured over from the winery to the tasting room to meet us. A quick conversation and the game plan to visit the winery first and return to the tasting room after that was formed. Margot opted to find a spot to read so our two groups parted company and headed off in different directions.

( Red Tail Ridge vineyards at the back of the property. )

Standing on the crush pad I gathered some background on the history and current configuration of Red Tail Ridge. Mike Schnelle and Nancy Irelan started Red Tail Ridge in 2004 after having been drawn to the area for its natural beauty and agricultural base. With a total of 34 acres and 20 under vine, there is plenty of vineyard work to be done here. The tasting room has only been open for five years, before that the wines were poured and sold from tasting rooms of partner wineries in the area. The winery building and operations are LEED Gold certified, the only one in New York State and on a short list nationwide, which makes a bold environmental and sustainability statement for the industry. And that is just part of the commitment to specifically fitting what they do with the land and being good stewards of the location that supports them. More about their environment commitments can be found at the winery web site.

I then asked Irelan to explain her path to where she currently was. Not a native of New York, I figured there was a journey and a story or two to be had. During and immediately after college her focus was on bio-chemistry, microbiology, physiology and then plant health, improving crop yields, but not specifically grapes or winemaking. The force drawing her towards grapes and winemaking came soon enough and she parlayed her skills into a job improving viticulture practices and working with experimental grape varieties for a large California winery (Gallo).  That tenure and those experiences clearly sharpened Irelan’s focus; she is clear that not all grapes are right for a given location, it takes upwards of ten years of experimentation to prove such fitness, and the whole system of the land and how it is managed must be taken in concert in order to be successful. This is another specific focus at Red Tail Ridge, finding and planting grapes that do well on their site. As they continue to get to know their site, the soils, biological diversity and weather, other areas of the world that offer similar profiles will be the inspiration for experimental plantings in search of vines that find Red Tail Ridge a worthy home.

( I could work here, how about you? )

( A large, open space with lots of stainless and very clean. I love wineries! )

The winery is impressive, especially considering it was designed with strict guidelines and no certainty that LEED certification would follow, with glass for the whole East-facing wall. The view from the second floor staircase through this window, over the vines and down to the lake is the stuff dreams are made of. It was cloudy during our visit, but I still found it captivating. I can’t possibly cover all the details of the winery design and it’s greenness nearly as well as others have already done. More information can be found at the winery web site link above and the Red Tail Ridge press & news page.

  

The first part of the tasting was direct from the tanks. At low temperatures, both the wines and the winery, saying anything meaningful about the wines would be premature. We sampled three styles of Riesling from 2011 and Blaufrankisch & Teroldago from 2010. All of the wines tasted clean and fit the style guidelines for them. I look forward to tasting all of them in finished form!

From there we moved to the office and talked Pinot. We tasted the Winemaker’s Select and classic Estate Grown Pinot Noir’s, both from 2010. I am finding as I experience more and more Pinot that the differences between multiple bottlings from the same producer and/or source can often be subtle and require quite a considerable focus to fix and consider. This is not without exception however. These two wines, both cuvees, are produced from the same grape sources and undergo the same process. The difference is that the select bottling was blended from a small group of barrels that whispered something different. The wines are both similar and different, and there are equal amounts of subtlety and coarseness in the differences. Both wines projected strawberry and raspberry notes to me. The winemaker’s select also brought in rose petals where I found cherry in the classic version. Both showed me brown spices, but the strength of those spices was more pronounced in the select bottling. Both wines shared their fine tannins, which stick with you through the finish, but here again the select bottling had more nuance in the finish from a bit more oak and spice. Both wines are earthy with the select trending to wet biomass earthiness where the classic goes off to more dry soil and leaves. The earthy component took the most focus for me to detect the difference, but once I did it was charming to say the least.

( Teroldago, a new variety to me and an experiment with promise at Red Tail Ridge. )

The conversation over Pinot samples had to do with how much experimentation is possible with a small staff and future expectations for interesting projects. I met Dan, a recent addition to the team, who was still getting his bearings at Red Tail Ridge. With additional production-focused staff, the time spent on the crushpad and amongst the tanks and barrels can be optimized. More eyes on the balls in the air, more monitoring and fresh ideas are expected. New projects, either smaller lots and/or more focus on the experimental varietals, can be green-lighted and have a person’s attention for their entire timeline. I suspect return visits will see examples of these projects in action!

I finished my experience in the tasting room. I was particularly interested in the wines made from Dornfelder and Teroldago, two of the experimental varieties currently available. The non-vintage Dornfelder (from ‘09 and ‘10 lots) put up black raspberries and black currants with a touch of mint. The tannins are moderate to low and fine enough in texture to play nice. The dose of acidity in the finish brings everything together. I have no other experience with this grape so I can only say that I enjoyed this tasting and look forward to the bottle I put away after the trip.

The 2009 Teroldago had a bigger nose than the tank version, as expected, but it was really big. Plums, dark berries and baking spices were found in both the nose and mouth. The finish has hints of licorice in it. This is definitely a wine I will want to get more experience with.

Thank you to Nancy Irelan and the team at Red Tail Ridge for taking the time to meet with me. I can't wait to get back to the Finger Lakes and see what is new from this dynamic group!

( A bottle of yet-to-be-released Dry Rose. I found the prior vintage of this wine to be a nice balance of strawberries and lemons with plenty of tartness and acidity typical to Rose wines. )

How’s that for focus and specificity? From both visits my head was buzzing trying to fit all the information and ideas together. Winemaking isn’t my day job so I can’t spend nearly the amount of time pondering all the angles that full-time winemakers can. The job is tough despite that, and I bet the full timers would say they never have enough time either, but it is truly incredible to see what comes of that time when you get a chance to peek inside a winemaker’s brain.

Cheers!

Jason

Tales from the Cellar – July 2012

It’s been a while since I shared a cellar update, actually more than 8 months have passed since the last one! Time sure flies. And we have been busy.

On the production front Margot and I have shepherded a number of 2011 wines/ciders/meads into the bottle since November, including:

• Cellar Craft Amarone (made in early 2011)
• Cellar Craft Red Mountain Cab (also made in early 2011)
• Mosti Fresco Zin
• Mosti Fresco Riesling
• Mosti Fresco Guewurztraminer
• Apple/Cinnamon Cyser
• Cherry/Currant Mead
• Maple Cider
• Maple Dessert Wine
• Still Cider
• Sparkling Cider
• Strawberry/Riesling

Several of the newest wines are offering some excitement, but over the years we have gotten more patient both from experience AND from having some aged supply to drink while new wines are aging. The still and sparkling ciders have been a bit underwhelming, but the group of us who bought the cider were a little suspect of the quality of it after getting it home and going. The feedback on the finished product has been similar from the others in the group. I’ll figure out how to turn them into punch or something so it doesn’t go to waste!

The brewing schedule (to the right is a pic of Margot and I making the Hefeweizen in March) is also in full swing and by the end of 2012 we will have likely made more beer this year than in any prior year since we started in 2003. Here is what we’ve made so far this year:

• Pliny the Braggot (hopped malt/honey beverage)
• Dark & Hoppy (American Stout, dry hopped)
• Hefeweizen
• English Mild
• Cherry Saison
• Big Belgian
• Oaked Red Ale
• Honey Brown
• Lime Ale
• Summer Shandy

Most of the beers have been shared around with friends and the feedback has been a huge honor. The simpler beers, the mild and the Hefe in particular, have been big hits at parties. The Big Belgian (big as in 8.5% ABV) just created some fans this past weekend. This might be an annual beer for me. The more specific beers like the Saison and Dark & Hoppy have plenty of appeal, but do need some background for drinkers new to the styles.  The Lime Ale and Summer Shandy are awaiting their debut at a summer party in a little over a week. If we are lucky to get a great summer day I predict these beers will kill it with the guests!

We’ve also been in the ring against the other contenders from the homemade beer and wine communities several times since last November. The results have been mixed but no less exciting.

We picked up nine medals from the annual WineMaker Magazine Annual Competition including:

• Concord Rosé (G)
• Strawberry (G)
• Purple Plum (S)
• Dandelion/Chamomile (B)
• Maple Dessert (B)
• Gewurztraminer (B)
• Raspberry Fortified (B)
• Apple/Cinnamon Cyser (B)
• Orange Vanilla Mead (B)

From homebrew competitions we also took Third Place for our English Mild and Second Places for our Maple Cider and Orange/Vanilla Mead.

( Margot picking up one of the medals at the WineMaker Magazine Conference. )

The competition feedback has been phenomenal. Several beers have garnered positive judging comments about their fit to the style and suggestions for us to consider in attempting to make them again. With feedback we have been given we’ve already amped up our meads with more honey and more fruits, herbs or spices depending on what we are making. Some of the feedback has also been pretty quirky, like being told a hopped braggot isn’t stylistically accurate. Really? The style category is wide open on this. The only requirement is that it be equal parts malt and honey. Most people go brown or black with it, but I went pale ale and hoppy. Deal with it!

So that brings us to what is on deck for the rest of the year. I’m on a mead tear that started last year. This year I have gone big and have 15+ styles planned. Most of the batches will be small, 1 gallon, but that is more because I am going nutty with herbs and spices most of which I haven’t used this way before. Margot is about a week away from embarking on Stout and Porter experiments, both of which will result in three styles of beer and some with flavors. I expect I will make some more beer in the Fall, I’m just not sure what yet. Maybe another Belgian and another IPA to use some of the wonderful American hops I have been able to acquire. Wine is likely going to take a back seat for 2012, but the basement is so full of stuff that will be drinkable over the next year I doubt I will miss making more!

With all of that I am staying plenty busy. I will take a break next month to travel out to Portland for the Wine Bloggers Conference where I hope to learn more about the regions wines, beers, distilled spirits AND food!

Cheers!

Jason

Divided and Conquered

( Photos courtesy of Brian Samuels Photography. )

By so many measures it would appear that as a people we are more divided than ever. Political divisions, ideological divisions, racial divisions, economic divisions, religious divisions, pick one. We seem to embrace these divisions. These divisions make us weak.

By dividing ourselves along lines we don’t often even fully understand we are weakening ourselves and opening the door for those who might try to exploit those divisions to control us or for their own personal gain. When these divisions are used to attack one another irreparable damage is done and the divisions are more likely to be sustained and magnified. This is even when the divisions make no sense and the differences they are based on harm no one.

In describing the tactics and strategy of the battlefield SunTzu used the words divide and division quite a few times. A divided army is weaker and easier to conquer. A divided people are confused and will form allegiances out of fear and not common sense.  Maybe we think about war too much.

Throughout history poems, stories and songs have been written about the ideas that divide us and the bad that comes from it. You’d think we might learn something from our own pop culture.

It doesn’t have to be like this. For it to change though people need to better grasp the responsibilities that come with our rights to liberty and freedom of expression. These rights aren’t absolute and after you consider the documented responsibilities (look it up) that come with those rights you realize that our divisions are in the grey area just beyond. Individuals have to choose differently if they want society to be stronger and they themselves more deserving of respect.

Last week I took a pretty good beating on the subject of who is an amateur winemaker and whether people who make wine from ingredients others than grapes (juice, kits, fresh fruit) are really pursing the craft of winemaking and are deserving of respect. For the record, I didn’t start the debate and it isn’t a new one. On top of that  the people who I took those shots from are a minority with a very specific winemaking bent and a terrible attitude. Their words attempt to divide the community of amateur winemakers and create a hierarchy within it.

Why? Well, after exchanging a number of messages my take away is because they want to. It must make them feel better. Initially the gripe is that one particular wine competition, the one hosted by WineMaker Magazine which is the largest amateur-only competition worldwide, doesn’t make a distinction between grape-based and non-grape based wines within the red & white wine categories. This results in kit-based wines having a chance at winning best in show and grand champion awards. And they often do. This is a fair gripe, and one that might bear consideration by those in a position of authority, but that has to be a reasoned, civil discussion in order for it to have meaning.

The fact that many other competitions make a kit vs. grape distinction with a separate category or a separate competition all together isn’t a fact I will hide. Which is the fairest way to judge the whole collection of wines? Well, that is a question that has no objective answer in my opinion. Rejecting this opinion is the right of any who wishes, but doing so with negative sentiment, name calling and damning statements about the organizers and people involved doesn't do one bit to move the conversation along. I’ll also note that many of the same competitions that make this distinction also exclude fruit wines all together. You don’t see me getting my panties all twisted up over it, and I’m one of the biggest champions of, and winners for, fruit wines in the community of people who make wine non-commercially. I enter those competitions which support the wines I have available and accept the results happily. Other winners are not taking anything away from me. You can split this hair, but in the end what does it matter? This is all done for fun, right?

My suggestion that the players in this stalemate roll it up and walk away drew the most vibrant comments. I was called a fascist for this. I was not allowing people their freedoms but I was taking mine on the other side. Bullshit. I was merely suggesting that the focus should be on the responsibilities that come with the freedoms of speech and expression. First and foremost when the freedom of speech is used to assail the reputation of others and divide a community that is legitimate in its construction, this right is being wielded irresponsibly. That is not an opinion. This is something we see every day and even the youngest among us know enough to recognize it. If we can’t do this walking away assures things are not made worse. My suggestion of being positive and inclusive rather than negative speaks to this directly. Why try to tear down a piece of a community you claim to be proud to be a member of? Why does it matter so much how people do what they do? If they are having fun and enjoying the fruits of their labors why relegate them to the trash heap just because they do it in a way you find personally detestable? Furthermore, why do it so publicly?

For the attention that’s why. And that’s how all this goes wrong. The personal need placed above the goals and mission of the community. Insecurity. Jealousy. Spite. All of these ideas can be wielded to breed hate and discrimination. We don’t need any more of those tired, played out ideas in the world.

What is the lesson here? Whether you are a winemaker, wine writer or just a consumer your attitude and engagement with the broader community matters. Pick a different community and this lesson applies just the same. We must all strive to focus on those things that bring us together and not the things that divide us. If you take a negative path doesn’t your negativity outweigh any positive contributions you might be credited with making? I surely think so. Choosing to divide rather than bring together weakens and devalues a community. Flaunting a bad attitude only reflects negatively on the person sporting it and reduces the respect they might otherwise command. No productive conversations can occur. People will walk away rather than keep listening. And they should. If there is a hierarchy in any of this it is here, and attitude matters.

In closing I offer this. When choosing your next words consider how they will help to promote a more positive world that includes as many ideas and people as possible. This open mindedness is rewarded as the communities of people who surround you respect you for what you give and not what you get. We all get stronger and all live better for it.

Cheers!

Jason

Mead Free or Die – The Path to Here

( The precursor to Cherry/Currant mead. You'll get it farther down. )

In late 2010 I went to the Moonlight Meadery Open House at their current (new then, thus the OH) location and tasted an impressive lineup of meads. I posted the visit in a Local Sips column, and based on the positive experience and plans for new connections I described in the post (BFD, brewing, mead-making and getting to know Michael Fairbrother are my fun times!) it was clear then that my visit left an impression.

In the year and a half since that posting Moonlight Meadery has seen an explosion of growth and fans, a Moonlight Nation if you will. The Nation is really a nation too. The Moonlight team have been on the road to conferences, publicity stops and breweries/meaderies all over this country. I’ve also written about them a few times, a festival tasting, a visit and a tribute toKurt’s Apple Pie. The great lineup of quality products coupled with active participation in clubs and events at both the regional and national level has garnered Michael, Bernice and the whole crew at Moonlight very lots of well-deserved attention.

I was also inspired to make mead again from that visit. I made a blackberry spiced one in 2006 or 2007 which I vaguely recall; but nothing really stuck from the experience. I have since made eight different styles to gain more experience, including the very popular Orange/Vanilla, Cherry/Currant, Cinnamon Cyser, Blueberry Hydromel, Pecan Pie and Hopped Braggot; all of which have gone to the bottle and taste like decent first attempts. I’ve also got batches of Dandelion/Oolong/Meyer Lemon and a plain sack-strength (high ABV) mead that are still in the carboy. The experiences have been rewarding, educational  and not without aspects which make for great growth opportunities!

The Cherry/Currant mead is in the spotlight for the rest of this post. During my first visit I tasted the Moonlight Meadery Desire which is made with cherry and black currant. Just in case you missed the above paragraph, this would be where the inspiration for my own came from and if you are thinking ahead you might be wondering what is going to happen next? How about I taste them side by side? Sidenote: I do not have a preference for my own and for those who know me, you know I can be very pragmatic about my own creations so this is a fair comparison and the drink that tastes the best is going to get the nod.

Moonlight Meadery Desire

Pours reddish brown with plenty of black currant influence. The black current funkiness leads the way in the nose, but having made a blockbuster all black currant dessert wine a few years back, this is a good thing by me. Slightly viscous with intense fruit flavors, a racing stripe of acidity and a long hard-candy finish, this mead really is spectacular.

Ancient Fire Cherry/Currant

Pours cherry red. Mild nose with mostly wildflower honey notes. Light flavors with a slight hint of cherry soda before it fades. Plenty of acidity to balance the minimal residual sugar. Drinks cleanly if not at all inspired.

Moonlight wins hands down. If I were going to do a cherry/currant mead again, and I will, I would most certainly double up on the fruit and amp up the honey as well. More of everything and leave a little of the sugar to balance out the fruit. Back to the cherry soda aspect, I could use this mead in a cocktail, maybe with some Cheerwine and homemade cherry-infused vodka, which will really pump up the cherry flavor present in the mead!

This is the first part in a series on my 2012 mead-making projects and the quest to develop recipes for delicious flavored-infused fermented honey beverages. In the next part I will review how I am making a large batch of straight mead that will have a number of different herbs or spices steeped in it. I will also share the return to my Orange/Vanilla mead (the picture above) and the plan to take it up to 11.

Cheers!

Jason

What I Learned Out On The Road

“Let me show what I learned out on the road…” This post is about the sights, people and delights from the road trip, and specifically the road trip for the WineMaker Magazine Annual Conference that my wife and I have taken three years running. The title comes from a Kid Rock song, and having been on the road with him and 2800 other fans recently, the tune has been stuck in my head. I won’t apologize for the song or the lyrics, I didn’t write them, and can only say to the squares who might be reading this; the song isn’t PC, is a tad raunchy and don’t say I didn’t warn you.

I didn’t shoot the video above, but I was at this show onboard the Carnival Destiny back in April. He also played this song two days later on the beach. What a great way to enjoy a road trip!

The WineMaker Magazine Conference was held for its fifth edition in Ithaca, NY in early June. The past two years my wife and I have attended and those trips have taken us to Stevenson, WA and Santa Barbara, CA. Margot and I make a mini-vacation out of the trip, and when the trip has ended we are typically well worn and feel like we’ve been gone from home for far too long.

If you haven't been, the best way to understand this trip is trough some of the photos we've brought home.

( This is us at the end of the 2010 awards dinner which was at the start of our trip! )

The trip has it all, new sights and sounds, friends and fans, late nights, hotel parties, all different kinds of people, an abundance of food and drink AND just enough excess to say you’ve lived.

The People

The people we meet at the WineMaker Magazine Conference come from all over the US, Canada and elsewhere in the world. They make all kinds of wines from all kinds of fruit (or sell stuff so somebody who can) and love hanging out talking about it. Our wine-making and wine-loving friends are always so much fun to be on the road with.

( We dine and socialize with new friends in Washington. 2010. )

( And on that same trip we meet up with friends who used to live in New England with us. )

( Friends from one year enjoying the revelry with us. Santa Barbara, 2011. )

( Return to celebrate again a year later. Finger Lakes, 2012. )

( Wine loving friends from home came out on the road with us this year! We broke them.

Finger Lakes, 2012. )

( New friends who honor us with their wonderful fruit wines made in Montana!

Finger Lakes, 2012.)

( Friends to geek out on wine with for a few days! Finger Lakes, 2012. )

The Sights

The sights on the trip are ripe for the taking. In 2010 we were blanked on getting pictures of Mt Hood, Mt. St. Helens and Mt. Rainer. We saw Rainer one evening with setting-sun colored clouds around it that totally killed it. Here are some of the sights from the trips.

( From the back of the Skamania Lodge in Stevenson, WA. 2010. )

( Multonomah Falls in Oregon. 2010. )

( The Lan Su Chinese Garden in Portland, OR. 2010. )

( The opposition of the beach and the mountains in Santa Barbara really grabbed me. 2011. )

( Beautiful beach too. Santa Barbara, 2011. )

( The west side of Seneca Lake. Finger Lakes, 2012. )

( The Finger Lakes didn't disappoint! The west side of Seneca Lake. 2012. )

( The view from the room in transitional weather. Finger Lakes, 2012. )

The Food!

The food on the trip is all over the place. Margot and I go hunting for beer, cheese, local sandwiches & pizza, fine dining; and anything local that has some character of its own. And we like to eat! The conference food itself it generally good, and the Statler Hotel did an especially good job this year.

( The beers in Santa Barbara were outstanding! 2011. )

( And tripping into Los Olivos on Tri-tip Day for one of these monsters was pure luck. 

Santa Barbara, 2011. )

( Margot studies coffee at the WineMaker Conference. We all do the way we party! 2010. )

( Hanging at Pike Place Market in Seattle, 2010. )

( Post wine-tasting pizza in Woodinville, WA. 2010. )

( The beers at the Rogue's Harbor Inn in Lansing, NY were unknown to us and well made! 2012. )

( The breakfast spread put out by the Statler in Ithaca was full of options! 2012. )

( House spreads at Dano's Hueriger on Seneca Lake. 2012. )

( The charcuterie plate at Dano's Hueriger on Seneca Lake. 2012. )

( Hous-emade sausage at Dano's Hueriger on Seneca Lake. 2012. )

The Wineries & Winemakers

No WineMaker Magazine Conference trip is complete without some of the local wine. I likely take this to an extreme where I have sampled no fewer than 25 local wines from a handful of wineries the first year, to several hundred wines from a dozen or more producers just a few weeks ago. Nothing beats experience and while I won't pronounce anything about the wines, wineries and regions in general with mine, I do have lots of recommendations of wines to try and people to meet. 

( Post-conference tasting in Woodinville, WA. 2010. )

( Chateau Ste. Michelle. WA, 2010. )

( Santa Barbara, 2012. )

( Santa Barbara, 2012. )

( Santa Barbara area winemakers talking Pinot. 2011. )

( Not just a winery,but also a source for Finger Lakes grapes and juice. 2012. )

( The people behind Heart & Hands on Cayuga Lake were so good to finally meet!

Finger Lakes, 2012. )

( Finger Lakes, 2012. )

( Red Tail Ridge has a beautiful winery! Finger Lakes, 2012. )

( Oh yeah, I tried it all! Finger Lakes, 2012. )

( And I take lots of notes! Finger Lakes, 2012. )

Rock Star Moments

Part of the conference trip is the swap night and we finish the conference with the annual awards dinner. Both nights offer opportunities to share your craft, get recognized and show everyone how you do your thing! I've also been a speaker two years in a row which offers its own flavors to the trip.

( In 2010 I was stunned to win nine times, including four gold medals! )

( Speaker and Sponsor Night in Santa Barbara, 2011. )

( Margot picking up some hardware in 2011! )

( Sharing tips on making award winning red wines in 2011. )

( In 2012 we took down nine medals again, only two gold this time though! )

( We make fast fans of our wine and swap unopened bottles with peers. 2012. )

( We see unbelievable response to some wines, including to a gold medal winning 

spicy, dessert wine. 2012. )

( Margot loves to throw up the metal when she brings some home! 2012. )

Socializing & Partying

I bet you were wondering when we were going to get to the partying and carrying on. We get a lot of laughs in during the conference. And yes, winemakers do drink, and we typically drink the gambut; wine, beer, cider, mead, liquor and cocktails! When we get together we open more bottles than we expect to drink and try to sip slowly and responsibly so we can take it all in. Margot and I don't take many pictures during the parties, but not because they aren't photo worthy; it's just we want to have fun too!

( The magazine columnist comedy show. These folks really are funny! 2011. )

( Lunch in Santa Barabara. We are all sipping on some homemade wines. Pre-gaming... 2011. )

( The after-party. And we do it right! 2011. )

( We drove to NY this year, so we could bring this. 2012. )

( One of our spreads. We loved sharing so many of our fruit wines with friends! 2012. )

 

( Swap night in full swing. More open bottles from more places! 2012. )

( Don't ya just love it? 2012. )

Well, that's the WineMaker Magazine Conference road trip. I didn't talk about the seminars or the vendors, but not because they aren't important, but because those aren't topics where most people would expect the fun to be had. They are, but only for the cork dorks and wine geeks.

Cheers!

Jason