The second half of 2009 is well underway, although I didn't take a noticeable summer break this year as I have in the past. The fresh fruit from the local farms is rating very highly from the tastes so far. Strawberry and Peach with Plum and Hard Cider on the way. We have so much to celebrate this fall!
A new Viognier, Bordeaux Blend and Exotic Fruit Zinfandel from kits are also underway. We have some blending plans for the fall and will let you all know about those in time.
We have tasting this week with friends over at Salon Outlooks. Check us out Tuesday night from 6-9 at the Londonderry location on Sheffield Rd.
We are also gearing up for out annual cancer fighting wine tasting in September. We have so many resveritrol particles and so little time to cure cancer!
Cheers!
--Jason
Sunday, August 16, 2009
Thursday, August 13, 2009
CT Wine Trail
Last weekend Margot, Tim, Abby and I checked out 4 wineries and a wine bar in western CT. What fun! The weather was great and the travel wasn't bad, but on to the reviews.
Overall each winery had some unique offerings, differing styles and lots of traffic. The wine quality was good, but uneven; something we know well and can understand the challenge of. One major point I have made so far offline is that while Chardonnay was prominent, I couldn't appreciate any of it. Too acidic and too dry. I am not starting or continuing a stylistic debate, but I wonder if making it is worth it? Even the dry blends with other wines took those other wines down a notch.
Other whites offered some very drinkable wines, several fruity and dry, and several indeed semi-sweet or dessert style. I know semi-sweet is a technical definition with a range of residual sugar possible, but for tastings with normal folks it can be a bit misleading. Several wines had deep flavors and clean finishes and gave us much inspiration and enjoyment. We picked up semi-sweet Seyval, Peach, and a dessert wine.
For red wines there were lots to choose from and from a wide range of varietals. Foch was prominent and was of similar quality to those we have had from NH, a couple were served too cold or too warm which did not help a brief evaluation. We had cheese with several flights and several cheeses were dead on matches with the wines. Picnic Red and the Beemster X-O at Haight-Brown was phenomenal. I had Chambourcin for the first time at CT Valley and was quite surprised at the complex flavors. Our hosts and I had a lively conversation about potential food pairings after hearing they have tried without success. I suggested lavender chicken which I plan to make in the fall. We bought a whole bunch of reds including a port, the Chambourcin, and Picnic Red.
We also sampled several dessert wines, but more on those after we drink the ones we brought home…
The Bosc wine bar was a lot of fun. There was live music and as the weather was in our favor, we sat outside! Wines by the glass aren't cheap and bottle prices for the regular wines offer no bargain until you get into the higher prices. Unique wines from around the world are pretty deep, but only for those with deep pockets. The apps were good and the company was top notch so no worries here.
Cheers!
--Jason
Overall each winery had some unique offerings, differing styles and lots of traffic. The wine quality was good, but uneven; something we know well and can understand the challenge of. One major point I have made so far offline is that while Chardonnay was prominent, I couldn't appreciate any of it. Too acidic and too dry. I am not starting or continuing a stylistic debate, but I wonder if making it is worth it? Even the dry blends with other wines took those other wines down a notch.
Other whites offered some very drinkable wines, several fruity and dry, and several indeed semi-sweet or dessert style. I know semi-sweet is a technical definition with a range of residual sugar possible, but for tastings with normal folks it can be a bit misleading. Several wines had deep flavors and clean finishes and gave us much inspiration and enjoyment. We picked up semi-sweet Seyval, Peach, and a dessert wine.
For red wines there were lots to choose from and from a wide range of varietals. Foch was prominent and was of similar quality to those we have had from NH, a couple were served too cold or too warm which did not help a brief evaluation. We had cheese with several flights and several cheeses were dead on matches with the wines. Picnic Red and the Beemster X-O at Haight-Brown was phenomenal. I had Chambourcin for the first time at CT Valley and was quite surprised at the complex flavors. Our hosts and I had a lively conversation about potential food pairings after hearing they have tried without success. I suggested lavender chicken which I plan to make in the fall. We bought a whole bunch of reds including a port, the Chambourcin, and Picnic Red.
We also sampled several dessert wines, but more on those after we drink the ones we brought home…
The Bosc wine bar was a lot of fun. There was live music and as the weather was in our favor, we sat outside! Wines by the glass aren't cheap and bottle prices for the regular wines offer no bargain until you get into the higher prices. Unique wines from around the world are pretty deep, but only for those with deep pockets. The apps were good and the company was top notch so no worries here.
Cheers!
--Jason
Sunday, July 26, 2009
Weekend Update
Wine stories from the weekend.
The 2008 Strawberry, 2008 Amarone #2 and the 2009 Pinot Grigio paired well with the pig roast crowd. The Strawberry lasted longer than 3 minutes, but not by much. The rich Amarone was excellent with BBQ food.
The 2009 Strawberry and 2008 Viognier well very well received at Phil and Meredith's Pampered Chef party. The dessert synched up well with the Strawberry wine, which didn't last two hours. The 2008 Viognier has matured so well from an underwhelming wine early on. Good thing I haven't been swilling it.
The 2009 Pinot Noir went into the bottle today. It is a bit hot, but will mellow with some age. It is rich and not overly assertive and should age well.
A new batch of Bordeaux blend was started today. Anurag and I talked winemaking as we bottled one and kicked off another. If these are as good as the 2007's are now in 2011, we will all be very happy!
The 2008 Strawberry, 2008 Amarone #2 and the 2009 Pinot Grigio paired well with the pig roast crowd. The Strawberry lasted longer than 3 minutes, but not by much. The rich Amarone was excellent with BBQ food.
The 2009 Strawberry and 2008 Viognier well very well received at Phil and Meredith's Pampered Chef party. The dessert synched up well with the Strawberry wine, which didn't last two hours. The 2008 Viognier has matured so well from an underwhelming wine early on. Good thing I haven't been swilling it.
The 2009 Pinot Noir went into the bottle today. It is a bit hot, but will mellow with some age. It is rich and not overly assertive and should age well.
A new batch of Bordeaux blend was started today. Anurag and I talked winemaking as we bottled one and kicked off another. If these are as good as the 2007's are now in 2011, we will all be very happy!
Friday, July 24, 2009
Cellar Update
We just racked up about 80 bottles of 2008 and 2009 wines from recent bottlings. Check the slideshows for pictures of the cellar in various states. Good stuff, too.
The Cabs are drinking well, but certainly need more time.
Amarone #2 is better than the first one, but time will help here as well.
Anurag and I are going to start a batch of a nice Southern French red blend this weekend.
I've been watching the Tour de France this month and thinking about making a white Bordeaux style blend. I have had only a few, and most were well worth it.
The new kitchen has wine storage and will be used during the parties and holidays to keep the fridge full. We are so looking forward to sharing these creations with everyone as we host in the coming months. Wait until you see what we are going to have fermenting and aging when you come...
Cheers!
--Jason
The Cabs are drinking well, but certainly need more time.
Amarone #2 is better than the first one, but time will help here as well.
Anurag and I are going to start a batch of a nice Southern French red blend this weekend.
I've been watching the Tour de France this month and thinking about making a white Bordeaux style blend. I have had only a few, and most were well worth it.
The new kitchen has wine storage and will be used during the parties and holidays to keep the fridge full. We are so looking forward to sharing these creations with everyone as we host in the coming months. Wait until you see what we are going to have fermenting and aging when you come...
Cheers!
--Jason
Monday, July 20, 2009
Amarone Update
I returned to Amarone again in 2008 with the award winning 2007 version on my mind. We ended up doing two. I had originally thought two barrels of 50/50 blend, but we held off. The first is a Mosti Mondiale All Juice version with some oak and long aging, almost 1 year. The second version is a Mosti Fresco Fresh Juice product, also with some oak but with two less months of aging.
The 2007 winner had a deep purple color, powerful nose and pronounced banana flavors. It was recognizable from the aroma alone, and did not last long!
The first 2008 batch was tight and focused, but lacked the aromatic punch and flavors of the earlier. It was strong and pleasant to drink so we figure some aging will help. This was bottled in early 2009.
The second 2008 batch is better, with more aromas and the desired banana flavors, albeit not as strong still. The wine is very rich and with some aging will mellow a bit. The high alcohol is there and the wine is very dark. I bottled this on July 19th.
Both wines are going to make for good competition fodder next year and should be drinking well at that time.
Cheers!
-- Jason
The 2007 winner had a deep purple color, powerful nose and pronounced banana flavors. It was recognizable from the aroma alone, and did not last long!
The first 2008 batch was tight and focused, but lacked the aromatic punch and flavors of the earlier. It was strong and pleasant to drink so we figure some aging will help. This was bottled in early 2009.
The second 2008 batch is better, with more aromas and the desired banana flavors, albeit not as strong still. The wine is very rich and with some aging will mellow a bit. The high alcohol is there and the wine is very dark. I bottled this on July 19th.
Both wines are going to make for good competition fodder next year and should be drinking well at that time.
Cheers!
-- Jason
Sunday, July 19, 2009
Triple Threat
Yesterday we ended up opening 3 bottles from the Ancient Fire line, a 2009 Strawberry, 2009 White Blend RG and a 2007 Columbia Valley Riesling. What an amazing flight they ended up making!
The Strawberry was gone in under 3 minutes! This wine is a our flagship wine. This wine is our fan favorite. The smell of the Strawberry wine permeated an area around the folks with cups full. The flavor is subtle, but you sure know what you are drinking.
The White Blend RG, Riseling/Gewurztraminer, was a huge hit as well. We contrasted it with the 2007 CV Riesling which was much drier in its older age. All three went very well with backyard BBQ food on a hot day.
Thank you to Missy and Steve for the great time.
Cheers!
--Jason
The Strawberry was gone in under 3 minutes! This wine is a our flagship wine. This wine is our fan favorite. The smell of the Strawberry wine permeated an area around the folks with cups full. The flavor is subtle, but you sure know what you are drinking.
The White Blend RG, Riseling/Gewurztraminer, was a huge hit as well. We contrasted it with the 2007 CV Riesling which was much drier in its older age. All three went very well with backyard BBQ food on a hot day.
Thank you to Missy and Steve for the great time.
Cheers!
--Jason
Friday, July 17, 2009
The Error Of My Ways
Sometimes we all have to admit that we don't have our eye on the ball.
Not only has it been almost 3 weeks since I last posted, sorry the kitchen re-model is still going on, but I recently brought what I thought were homemade beers to a friend's place only to offer cranberry hard lemonade and root beer. How did this happen?
In 2004 I started this adventure making beer. I quickly moved on to wine and have been consumed by that almost exclusively since. I do make some beer and other fermented beverages each year, but not much anymore. The exception is hard cider, but the way I make it it turns out like a lower alcohol apple wine so the similarities make it work.
The last two years of beer and other products got jumbled up in the basement, mislabeled or not labeled and thus I thought something was one thing only to find out it wasn't. While not the end of the world it certainly made me think I ought to tighten up my game.
I am in the process of sampling each box and determining what the remaining bottles are filled with. For those of you I will be visiting soon, rest assured you will get what I say it is!!
Cheers!
--Jason
Not only has it been almost 3 weeks since I last posted, sorry the kitchen re-model is still going on, but I recently brought what I thought were homemade beers to a friend's place only to offer cranberry hard lemonade and root beer. How did this happen?
In 2004 I started this adventure making beer. I quickly moved on to wine and have been consumed by that almost exclusively since. I do make some beer and other fermented beverages each year, but not much anymore. The exception is hard cider, but the way I make it it turns out like a lower alcohol apple wine so the similarities make it work.
The last two years of beer and other products got jumbled up in the basement, mislabeled or not labeled and thus I thought something was one thing only to find out it wasn't. While not the end of the world it certainly made me think I ought to tighten up my game.
I am in the process of sampling each box and determining what the remaining bottles are filled with. For those of you I will be visiting soon, rest assured you will get what I say it is!!
Cheers!
--Jason
Wednesday, July 1, 2009
On Newsstands Tomorrow!!
I’ve never been interested much in getting in the local news, but with our recent competition successes and overall fun making wine at home maybe I should. Margot facilitated contacting several local media outlets and the Derry News will have an article on the front page of the lifestyles section in tomorrow’s edition.
My early release copy brought me great joy as the pictures and the article were larger and displayed more prominently than I expected. It is a great article and should be a great way to spread the word about the fun we are having and how it represents locally made and grown, a wonderful NH tradition. I will post an online link when it becomes available.
Cheers!
--Jason
My early release copy brought me great joy as the pictures and the article were larger and displayed more prominently than I expected. It is a great article and should be a great way to spread the word about the fun we are having and how it represents locally made and grown, a wonderful NH tradition. I will post an online link when it becomes available.
Cheers!
--Jason
Monday, June 15, 2009
BBQ Smoker Experiment
We converted a dead gas grill to a hardwood/charcoal smoker this weekend.
4 lbs ribs, 1 lb chicken and 1/2 lb steak tips later I think we got it.
The smoky flavor was what we drool over when you can get it. Many more times are needed to perfect the technique.
--Jason
4 lbs ribs, 1 lb chicken and 1/2 lb steak tips later I think we got it.
The smoky flavor was what we drool over when you can get it. Many more times are needed to perfect the technique.
--Jason
On a roll!
Another martini from the weekend was:
1 measure lime vodka
1 measure vermouth (and/or triple sec for more orange)
1 measure OJ
shake over ice and serve in a martini glass
Cheers!
--Jason
1 measure lime vodka
1 measure vermouth (and/or triple sec for more orange)
1 measure OJ
shake over ice and serve in a martini glass
Cheers!
--Jason
Apple Martini Recipe
The new crowd pleaser, the Apple Martini is not original, nor homemade, but is hot nonetheless.
1 measure vodka (green apple flavored if available)
1 1/2 measure sour apple pucker liqueur
1/2 measure sour mix
shake over ice and serve in deep martini glass
Cheer!
--Jason
1 measure vodka (green apple flavored if available)
1 1/2 measure sour apple pucker liqueur
1/2 measure sour mix
shake over ice and serve in deep martini glass
Cheer!
--Jason
Black Currant Dessert Wine
So there will be 3 distinct versions of the Black Currant wine.
2 btls 1/2 Black Currant & 1/2 Cab Blend
15 btls 100% Black Currant
4-5 btls 100% Black Currant Oaked Reserve
The richness of the flavor prompted us to try some port-style variations. Either way they will need certain bottle aging and will ultimately be fantastic with a cheese plate!
Cheers!
--Jason
2 btls 1/2 Black Currant & 1/2 Cab Blend
15 btls 100% Black Currant
4-5 btls 100% Black Currant Oaked Reserve
The richness of the flavor prompted us to try some port-style variations. Either way they will need certain bottle aging and will ultimately be fantastic with a cheese plate!
Cheers!
--Jason
Sunday, May 31, 2009
Ancient Fire Martini Night
This past Friday Margot and I were experimenting again with martinis and put together an original worth mentioning. And best of all it contains some award winning Ancient Fire wine!
Devil's Kiss
1 measure Pomegranate Vodka
1 measure Ancient Fire Strawberry wine
1 measure sweet Vermouth
1/2 measure Grenadine
Shake well with ice and serve in a martini glass with a lemon twist
With a deep red color and sweetness from 3 ingredients this drink is powerful but very drinkable.
Cheers!
--Jason
Devil's Kiss
1 measure Pomegranate Vodka
1 measure Ancient Fire Strawberry wine
1 measure sweet Vermouth
1/2 measure Grenadine
Shake well with ice and serve in a martini glass with a lemon twist
With a deep red color and sweetness from 3 ingredients this drink is powerful but very drinkable.
Cheers!
--Jason
Tuesday, May 19, 2009
Dandelion Wine Experiment
Two weekends ago I picked about 4 quarts of dandelion flowers with spontaneous enthusiasm of making a batch of dandelion wine. I have never made it before, have only had a very little bit in the past and was not sure what to expect.
The dandelions were recovered from the lawn at the VT house where no chemicals, etc are used so they should be as organic as something that is fed by the rain in the Northeast can be. That is an absolute requirement otherwise bad things can result.
The experiment is going along well, with about 1 gallon total fermenting. The recipe I used called for citrus and the intermediate result is a citrus tasting wine with interesting grassy and floral notes. Only time will tell.
Cheers!
--Jason
The dandelions were recovered from the lawn at the VT house where no chemicals, etc are used so they should be as organic as something that is fed by the rain in the Northeast can be. That is an absolute requirement otherwise bad things can result.
The experiment is going along well, with about 1 gallon total fermenting. The recipe I used called for citrus and the intermediate result is a citrus tasting wine with interesting grassy and floral notes. Only time will tell.
Cheers!
--Jason
Monday, May 18, 2009
The WineMaker International Results Are In!
Ancient Fire took 3 medals for 4 submissions.
Gold - Cabernet Franc Ice Wine
Silver - Viognier
Silver - Golden Plum Dessert Wine
Thanks to all of you for supporting me for another successful year.
The full results can be found at the link below.
http://www.winemakermag.com/competition (Search the PDF for Jason Phelps to find the listings)
Cheers!
--Jason
Gold - Cabernet Franc Ice Wine
Silver - Viognier
Silver - Golden Plum Dessert Wine
Thanks to all of you for supporting me for another successful year.
The full results can be found at the link below.
http://www.winemakermag.com/competition (Search the PDF for Jason Phelps to find the listings)
Cheers!
--Jason
Monday, May 4, 2009
Beer Drinker Update for Montreal
We just got back from 3 days in Montreal and part of plan was to sample the local and big brand Canadian brews. We sampled a decent selection of styles and from one perspective they can be categorized into two classes, local microbrews and microbrew styles distributed by the big brand companies we all know.
On the local microbrew front we found two locations that craft the beer on site and serve it from the bar and in the restaurant in the same location. Both are on Crescent Street which is where the food and drink action is based on our experience. We have eaten on St. Denis as well, but the scene on Crescent was more lively.
Brutopia has been around since the mid-90's and has a straightforward location from which to serve their excellent brews. We tried the Raspberry Blond, Belgian 9% and the Java Stout. Margot clearly preferred the Raspberry Blond, but could appreciate the Belgian as well. The Belgian was the best beer I had all weekend and I had several to confirm this finding. A full bodied beer with a good head and strong aromas, it would be tough competition for many carefully crafted beers. The Java Stout was very good, with strong aromas of chocolate and coffee, but I felt it would be better served with a second fermentation and paired with a rich chocolate cake. The complement there is subtle, but I stand by it. The Raspberry Blond was a typical blond ale with a strong assertive berry aroma and hint of fruit acids in the finish. There were a whole bunch more we could have tried, but we need to check in elsewhere so time was short. We will be back and I would recommend this as a must go for anyone wanting to check out the Montreal microbrew scene.
Les 3 Brasseurs on Crescent is one of the Canadian locations of a French chain which is well known for good handcrafted beers and tasty pub food to go with. We tried the sample which includes their white, blond, red and brown ales in cute little snifters that amplify the aromas. All of the beers were tasty, with the white and red being the consistent favorites. Belgian white style beers seem to be of new popularity in Montreal (I might have missed this on past visits, please don't take offense) and the lot of them are pretty similar, unfiltered, with strong spice and citrus aromas and served with a slice of orange. The red tasted a bit of honey and had medium body and a clean finish. The blond and brown weren't uniquely notable, but worth the sampler size. The food in this joint was very good as well and the service was fast, although they weren't busy. We would recommend a stop here as well.
Another local item was the Du Minot sweet cider. I ordered this after dinner at Hurley's (see my next blog post for more info on where we ate) and very much enjoyed it. Du Minot is produced in Quebec about an hour south of Montreal. If you are a cider drinker and can find it on the menu or in store it is worth the time.
Now on to the beers from Molson, Unibroue and Anheuser-Busch. Molson, as you may well be experienced, makes a whole bunch of beers with wide distribution and great quantities. I didn't have any of those this time around. I do like the Molson XXX mostly because it is 7.3% alcohol and has some character for a big production item. Rickards is a microbrew styled line produced by Molson and is worth a look. We tried drafts of the White and the Honey Brown and found both quite pleasing. Neither was as good as the local items above, but that is to be expected. If you are in town and want something more than Molson Export or Molson Ice, Rickards might be the choice. They make a Red and Brown as well. Molson also has an interesting offering called Molson Dry which appears to be 10.1% alcohol, but it appears to be a kicked up version of their standard beer and I couldn't bring myself to try it.
Unibroue is well known for their strong beers, with several at or above 8-10% alcohol. These were the first of the strong Canadian beers I ever had and in some ways is what keeps me coming back. We can get these in the states, but it wasn't until recently I started seeing them show up in the places I normally bought beer. I only tried one selection of theirs this time, the Blance de Chambly, another white ale. Once again this was unfiltered, with good aromas and flavors making a nice paring for a bacon cheese burger. If you are looking for something to give you a good kick try Fin du Mond or Maudite, both of which are 9% and remind you they are in the room.
Anheuser-Busch is the importer of a Belgian brown ale named Leffe which I found in the grocery store and thought I would give it a try. If you like Belgian brown ales or want to appreciate strong aromas and flavors in something new try and find Leffe. I haven't seen it in NH so far, but it may be out there.
All in all we achieved what we set out to do, but we are very sure we only scratched the surface based on the recommendations we got as to where else we should go and what else we should try. Montreal, we will be back, be ready...
Cheers!
--Jason
http://www.les3brasseurs.ca/eng/our_famous_beers.php
http://www.duminot.com/cider-mill.htm
http://www.brutopia.net/brutopia.htm
http://www.unibroue.com/products/bieres.cfm
On the local microbrew front we found two locations that craft the beer on site and serve it from the bar and in the restaurant in the same location. Both are on Crescent Street which is where the food and drink action is based on our experience. We have eaten on St. Denis as well, but the scene on Crescent was more lively.
Brutopia has been around since the mid-90's and has a straightforward location from which to serve their excellent brews. We tried the Raspberry Blond, Belgian 9% and the Java Stout. Margot clearly preferred the Raspberry Blond, but could appreciate the Belgian as well. The Belgian was the best beer I had all weekend and I had several to confirm this finding. A full bodied beer with a good head and strong aromas, it would be tough competition for many carefully crafted beers. The Java Stout was very good, with strong aromas of chocolate and coffee, but I felt it would be better served with a second fermentation and paired with a rich chocolate cake. The complement there is subtle, but I stand by it. The Raspberry Blond was a typical blond ale with a strong assertive berry aroma and hint of fruit acids in the finish. There were a whole bunch more we could have tried, but we need to check in elsewhere so time was short. We will be back and I would recommend this as a must go for anyone wanting to check out the Montreal microbrew scene.
Les 3 Brasseurs on Crescent is one of the Canadian locations of a French chain which is well known for good handcrafted beers and tasty pub food to go with. We tried the sample which includes their white, blond, red and brown ales in cute little snifters that amplify the aromas. All of the beers were tasty, with the white and red being the consistent favorites. Belgian white style beers seem to be of new popularity in Montreal (I might have missed this on past visits, please don't take offense) and the lot of them are pretty similar, unfiltered, with strong spice and citrus aromas and served with a slice of orange. The red tasted a bit of honey and had medium body and a clean finish. The blond and brown weren't uniquely notable, but worth the sampler size. The food in this joint was very good as well and the service was fast, although they weren't busy. We would recommend a stop here as well.
Another local item was the Du Minot sweet cider. I ordered this after dinner at Hurley's (see my next blog post for more info on where we ate) and very much enjoyed it. Du Minot is produced in Quebec about an hour south of Montreal. If you are a cider drinker and can find it on the menu or in store it is worth the time.
Now on to the beers from Molson, Unibroue and Anheuser-Busch. Molson, as you may well be experienced, makes a whole bunch of beers with wide distribution and great quantities. I didn't have any of those this time around. I do like the Molson XXX mostly because it is 7.3% alcohol and has some character for a big production item. Rickards is a microbrew styled line produced by Molson and is worth a look. We tried drafts of the White and the Honey Brown and found both quite pleasing. Neither was as good as the local items above, but that is to be expected. If you are in town and want something more than Molson Export or Molson Ice, Rickards might be the choice. They make a Red and Brown as well. Molson also has an interesting offering called Molson Dry which appears to be 10.1% alcohol, but it appears to be a kicked up version of their standard beer and I couldn't bring myself to try it.
Unibroue is well known for their strong beers, with several at or above 8-10% alcohol. These were the first of the strong Canadian beers I ever had and in some ways is what keeps me coming back. We can get these in the states, but it wasn't until recently I started seeing them show up in the places I normally bought beer. I only tried one selection of theirs this time, the Blance de Chambly, another white ale. Once again this was unfiltered, with good aromas and flavors making a nice paring for a bacon cheese burger. If you are looking for something to give you a good kick try Fin du Mond or Maudite, both of which are 9% and remind you they are in the room.
Anheuser-Busch is the importer of a Belgian brown ale named Leffe which I found in the grocery store and thought I would give it a try. If you like Belgian brown ales or want to appreciate strong aromas and flavors in something new try and find Leffe. I haven't seen it in NH so far, but it may be out there.
All in all we achieved what we set out to do, but we are very sure we only scratched the surface based on the recommendations we got as to where else we should go and what else we should try. Montreal, we will be back, be ready...
Cheers!
--Jason
http://www.les3brasseurs.ca/eng/our_famous_beers.php
http://www.duminot.com/cider-mill.htm
http://www.brutopia.net/brutopia.htm
http://www.unibroue.com/products/bieres.cfm
Monday, April 27, 2009
Another month has flown by. I have been busy with wine stuff, but so many other things that getting to the blogging definitely didn't get the time.
The spring wines are coming along well. The Strawberry is in the clearing stage and is trending to be the best yet. The CDP and Pinot Noir are both coming along nicely and will need some more time before they will be ready for the bottle. The Pinot Grigio is ready to be stabilized and is going to plan, but I don't have a good read on the taste yet. The Black Currant desert wine is stabilizing now and will take some sweetening to balance the high, and unintended, alcohol content.
I bottle the first Amarone from last year this weekend. With a few months of age any bottle shock should fade and it should be drinking well from there. The other reds are still aging, but should head into the bottle in the next few weeks.
The white blends (Riesling, Gewurztraminer and Niagra in two combinations) have both been bottled and are already being enjoyed. Slightly sweet with good aroma and flavor I certainly am glad I exercised patience with them, they are better than expected.
Well, I'm off to take a walk with the dog and then back to business with a few of the wines needing attention this week.
Cheers!
--Jason
The spring wines are coming along well. The Strawberry is in the clearing stage and is trending to be the best yet. The CDP and Pinot Noir are both coming along nicely and will need some more time before they will be ready for the bottle. The Pinot Grigio is ready to be stabilized and is going to plan, but I don't have a good read on the taste yet. The Black Currant desert wine is stabilizing now and will take some sweetening to balance the high, and unintended, alcohol content.
I bottle the first Amarone from last year this weekend. With a few months of age any bottle shock should fade and it should be drinking well from there. The other reds are still aging, but should head into the bottle in the next few weeks.
The white blends (Riesling, Gewurztraminer and Niagra in two combinations) have both been bottled and are already being enjoyed. Slightly sweet with good aroma and flavor I certainly am glad I exercised patience with them, they are better than expected.
Well, I'm off to take a walk with the dog and then back to business with a few of the wines needing attention this week.
Cheers!
--Jason
Wednesday, March 25, 2009
Strawberry Wine
At three years hence the Strawberry wine started this week is the longest running style I have made. The recipes from 2007 to 2009 have changed slightly, but the same basic ingredients and proportions are used.
What starts out sweet is often only off-dry when it is drinkable and with a year of age can actually be dry, but not tart ,while retaining the fruit flavor.
The comparison of the 2007 with the 2008 at several points has indicated the wines are different than each other at the same ages, but a similar drying trend out at 6-9 months appears likely to continue. The 2008 had more sugar to start and when finished, so the drying may extend longer. Only time will tell.
Margot made this batch with me after I enticed her with the "secret" recipe. We both had fun and are looking forward to tastings as it develops.
Cheers!
--Jason
What starts out sweet is often only off-dry when it is drinkable and with a year of age can actually be dry, but not tart ,while retaining the fruit flavor.
The comparison of the 2007 with the 2008 at several points has indicated the wines are different than each other at the same ages, but a similar drying trend out at 6-9 months appears likely to continue. The 2008 had more sugar to start and when finished, so the drying may extend longer. Only time will tell.
Margot made this batch with me after I enticed her with the "secret" recipe. We both had fun and are looking forward to tastings as it develops.
Cheers!
--Jason
Made in NH is this weekend!
Support local businesses including several of the NH Winery Association members who will be pouring their award winning wines alongside vendors of all kinds of NH products.
http://millyardcommunications.com/index.php?submenu=madeinnh&src=gendocs&ref=MadeinNHExpo&category=events
--Jason
http://millyardcommunications.com/index.php?submenu=madeinnh&src=gendocs&ref=MadeinNHExpo&category=events
--Jason
The 2009 Wines are Underway
It has been over a month since I last posted.
Fear not, I have been busy getting supplies together, degassing and fining the 2008's that are still in progress and to lead out the CDP style blend went down last week. For the CDP blend I also used some currants to add grape mass for added tannins, esters, ethers, and solids to dissolve and unlock tastes, aromas and textures. The wine is full and thick and pretty spicy due to its Syrah base. Some oak aging and 9 months in the bottle is the expected target, which ends up being June 2010 or later!!!
The Strawberry and Black Currant Dessert wines got started this week. Both are very sweet with high starting gravities and good balance so we should all feel lucky as these two head on their way to summer parties!
The 2008’s are doing very well, the reds are expected to be going into the bottle in the next few months and the whites even sooner. Most of the reds will need another 6-9 months before they are really drinkable, the whites may 1-2 months at a minimum.
Cheers!
--Jason
Fear not, I have been busy getting supplies together, degassing and fining the 2008's that are still in progress and to lead out the CDP style blend went down last week. For the CDP blend I also used some currants to add grape mass for added tannins, esters, ethers, and solids to dissolve and unlock tastes, aromas and textures. The wine is full and thick and pretty spicy due to its Syrah base. Some oak aging and 9 months in the bottle is the expected target, which ends up being June 2010 or later!!!
The Strawberry and Black Currant Dessert wines got started this week. Both are very sweet with high starting gravities and good balance so we should all feel lucky as these two head on their way to summer parties!
The 2008’s are doing very well, the reds are expected to be going into the bottle in the next few months and the whites even sooner. Most of the reds will need another 6-9 months before they are really drinkable, the whites may 1-2 months at a minimum.
Cheers!
--Jason
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