Don Giovanni

Biodynamic wine barrels could this be a fact:: I was poking around the pond and did see a person ask a very good question...Can a wine barrel be biodynamic...?... Sure as long as the tree is felled during a new moon + - 5 days...How could would you be able to tell...?... by the resin in the wood ... will a biodynamic barrel make a wine taste better...this has not to my knowledge been studied scientifically, but I would have to say yes...

TN: Chateau de Saint Cosme Cotes du Rhone 2007 great QPR First I want to thank Justin Wells ...Olympia, Wa. he gave me this great tip on this wine ... dark color deep purple violet ink bright edges the nose cherry candy smacks you first underneath is some jammy black fruits cinnamon spice this is the first cycle of the bouquet the wine offers after a few sips and 30 minutes later the wine opened up on the nose with a blast of black tar- licorice with stewed plums and blackberry the mouthfeel is very mild smooth tannins, soft , slippery, robust and very well balanced fruits dark prunes stewed , blackberry, jammy, hot alc is around 14% in a good way... a great wine 92 points + - 2 points as this was my first wine in 5 weeks... ] this wine had the potential to age for up to 20 years, it's that well structured great QPR $ 12.95

Wine Storage That Won't Leave You Broke Click On Me

Breaking a voluntary 5 week wine fast:What Red Wine...??? Each year I take a break from drinking for my annual physical...this year the dates conflicted my original appointment thus the longer then usual fast... I would like a wine under $50.00 that could get me back into the game... What would be your first red wine you would drink after a wine drought ...?...

Massaging grapes to produce better wine She is some woman...I need to taste some of this wine...so natural... Click On Me

TN: Hosmer Winery Lemberger 2007 The color was a pleasant med ruby vibrant red The nose straight-up the funky black pepper pops up and hit your nose followed by, red fruits The mouth-feel you start to feel the tannins roll around the palate this wine can be put down for min 5 years The tertiary notes when exhaling is a mild vanilla bouncing back to raspberry notes Solid vintage for the Finger Lakes very warm and dry in 2007 ...the wine needs time 2 years out...right now 88 points www.hosmerwinery.com price $18.00 great QPR...

Smoke Taint & How Some Winemakers Win The Battle First, the press will have the public think the worst has happened to all the wineries…NOT TRUE…look… see link Click On MeI am always on the lookout for some great thinking…with this past year 2008 and over 2,000 wild fires smoke is an issue, especially post- verasion grapes when the grapes become like magnets to all the outside influences, they suck them all in…yep they do …what are they sucking in…?… AWRI (Australian Wine Research Institute) says that “the taint is an aroma or flavor that a sommelier might describe as gamey or spicy”… So how many time did people say the grapes breath in the terroir that being everything the grapes and vines come into contact with, even the hand of the vineyard manager and winemaker…thus true ‘sense of place’ changes each year just a bit from the basic foundation…don’t think that just because you had smoke taint one year the next year you won’t have a problem, you will as attested by experts in the article…this is that ‘sense of place’ like it or not for those years… Australian scientists know due to experience how long the problem lasts… For the reds PN , etc.they did the above but also used oak neutral chips in the red wine to bind with the smoke taint compounds… also fermented at a lower temp… The other way I won’t get into too much is to use a RO machine and run the wine through intense charcoal filters until you strip the wine of the taint…IMHO I believe you strip the guts and glory of the vintage out leaving you with a hollow vintage… So we see you can’t paint a dismal view on the vintage with smoke taint…I say know your producer and winemaker, as they are the key to a successful vintage …the lesson is don’t paint a broad picture of an area and draw conclusions that the whole vintage is tainted because it’s not… What this actually does is back up my definition of that sense of place that I posted several times …I have been notified that my definition is being used to teach in Europe …I was also notified that an Oenologist in Italy had come to the same conclusion as I did as to the definition of ‘that sense of place’… Cheers !!!

Gordo, Your LEAD GOBLETS...

I found the source of the taint from another source or study...now when I can find it I will post a link... \

All of that is true as far as I know. But the question still stands. Why aren't US wines tested and held to the same standards that we apply to imports? My gut tells me that we use different standards of evaluation for imported and domestic wines. ← I know we do have standards I will give you a web site that will tell you each countries limits...like in the USA you can have 359 PPM of SO2 per bottle total we use 55 PPM total...so you see you still have to now your producer... have fum with the site... The Australian Wine Research Institute's Analytical Service Click On Me it's a blast...bottom line we don't have the money nor the manpower to police the rules, very sad... TC, Cheers !!!

All I know is we test all our wine many times during the whole cycle...that's why you have to know your producer...sad but true...in most cases we just think because we can buy it that it's safe...remember the China fiasco...so again know what you eat and drink the best you can...Cheers !!!

www. Wine 101, Show # 84 TV Seneca Lake TV Heavy Metal In Wine & Know Your Producer http://www.youtube.com/watch?v=j-2oL17_MPY I want you to know that wine can be very harmful to your health !!! Yes , I said harmful, why...?... because it's not the grapes it's the old equipment...the heavy metals leach into the wine ... go to Google and Google the terms "heavy meals in wine" and you will see for your self...the solution...well if the price is too low this could be flag one...the sure thing is find out all you can about the producer before you drink the wine...use common sense about what you consume...enjoy the video...Cheers !!!

RCP:Thin Crisper White Pizza & Reg & Home Made Pizza Dough no Knead pic's Thin Crisper White Pizza Preheat the oven to 375 degrees F. Find my RCP on the dough and make it fresh. See below... Take the pizza pan and rub it with extra virgin olive oil I take my dough out sprinkle flower on the board or counter top and take out the roller. Before rolling it if you are going to make a square pizza with your hands first try to square it if the style is round then round it. Place the dough and start rolling you want a thin crust for this style. Carefully take your rolled dough and place it in the pan. I then rub extra virgin olive oil liberally, I use garlic salt and cover the dough then I use fresh minced garlic and a fresh onion minced. I crush my oregano, Presley and basil and mix them together in a bowl. Take the mix and sprinkle over the whole pizza. Place in the oven without the cheese on the bottom part of the oven or last tray slot. I do this for about 12 minutes. Take the pizza out and place your cheese on it. I use Mozzarella cheese and Parmesan, put the Parmesan on the pizza first. I put it back in again on the bottom and watch it maybe for another 5 min + - until you get a brown edge and melted cheese. Each oven cooks things different and each altitude also affects the cooking so be on top of it until you know what works for your oven. When she is done take it out and with a cutter cut it the way you like and enjoy the Zuccarino Thin Crisper White Pizza. http://farm4.static.flickr.com/3449/324781...4ff5a48.jpg?v=0 http://farm4.static.flickr.com/3514/324698...e7b988b.jpg?v=0 http://farm4.static.flickr.com/3392/324781...020b4c6.jpg?v=0 http://farm4.static.flickr.com/3430/324698...ce9c27e.jpg?v=0 Crisper White Pizza http://farm4.static.flickr.com/3372/324781...da8da56.jpg?v=0 Reg Pizza http://farm4.static.flickr.com/3096/324698...c69bf64.jpg?v=0 Home Made Pizza Dough I use 5 cups of flower or (or whole wheat), one pack of active dry yeast, one and a half table spoon of sugar, 1 and 1/2 tablespoons of salt, two caps of olive oil, I start out with one cup of water. Put all of this in a large bowl except the water remember your dough will need room to rise. I like to work the dough with a dash of garlic salt also and add the water a bit at a time while I work the dough into a nice round ball. A trick, take the olive oil and rub it around the ball then place on the counter and cover it. Please note of you wish to knead it use two packs of dry yeast. After you knead it place it in the bowl and let it rise again. I personally don't. One nice trick is to sprinkle flower on the board or counter while you knead it or so you don't have it stick. After a few hours you have the dough that has risen you can cut it into two an freeze one for another day. I don't like to do this, but it is an option. I will post my crisper pizza recipe when I have the time and the regular pizza recipe. The pan when making pizza is a very big factor. Last I gave you the min on oil and water so you can’t get in trouble …you will have to add some more warm water and oil, but you will get what I am talking about when you do it…remember to put flower powder on your hands before you handle the dough so it won’t stick to you so bad…

Chris, Yes, they pulled out many production vines and went with the PN wave etc...so now that quality fruit is produced yielding less tons , but better quality...now you have the event of the many frosts you got last year the supply is tight...not a bad thing...

Wine glut finally ends in California Click On Me

www. Wine 101, Show # 83 TV Seneca Lake TV Rethinking The Color Of Pinot Noir Click On Me Ok so they want me to write about the video...NP...when you have a Red wine as fragile as PN you have a hard time getting good color extraction and when you do over time as it ages, especially PN it starts to lose it's color, so is that a problem...NO, NO, NO...think every time you get the tannins to come together to form a longer chain of tannins so they are smoother on your palate they grab an anthocyanin pigment ...AKA they steal color....over time, well aged PN will not be bright RED it will look like Ice Tea ... for me it's at it's best...

Gordo, Sounds like you had one very nice line-up...thanks for the TN's... Cheers !!!

Well we are off to a Mother Nature event the 2009 Alberta Clipper last week the 14 th and the 15 th were the coldest...Seneca lake the south east side got down to - 5 in the Banana Belt and as cold as - 10 in Geneva so you have the tail of two vineyards...the Banana Belt with snow cover that helped and the fact we went into the cold spell real slow also helped...that said this is not another 2004 by far...in 2004 we were at 60 F one day and the next - 15 F so we are talking about damage unlike 2004... The Hybrids are fine their cold tolerance is - 10 to - 15 F and they did ok , but spring will be the true tale...unless you go out and collect buds and test them... The Vinifera 20 to 30 % loss per vine ... min at the best sites...up north - 10 F well we will hope for the best and look for the worst...best guess is damage of 50% to the vines, unless they started to prune early then you don't have much vine to lose, your loss could be greater... We gathered 100 buds and let them set at room temp for 48 hours and then cut with a razorblade the buds, looking for damage first with the primary bud, as they have three...a primary, secondary and a almost useless tertiary bud...at our sites on the East side of Seneca Lake we found that we had native vine damage none...hybrid vines less than 10 % so that's nothing...the cold sensitive vinifera in the hottest sites in the Banana belt 20% bud loss , so if you did not prune early like us then you will just leave more buds per cane than if it was a normal winter, thus nature naturally pruned your vines...this is why I prune late winter after all the danger is gone... Since we are the warmest lake and the deepest our micro climate helped us out...as for the colder lakes...OUCH ... I feel , but have not heard they got clobbered in relation to our damage...

Sugars in Winemaking So the unfermentable sugars are in fact fermentable , but due to atrophied 5 Carbon system in S. C. yeast...so some wine can have unfermentable sugars, but this is rare due to the yeast defect...at one time it was thought that the 5 carbon unit sugars could only be fermented with frankin yeast...today I see this is not the case...still most wines will have unfermentable sugars fermented no lower than .03% RS Click On Me look for unfermentable sugars in this web site... As for alc conversions yeast genetic health will make the numbers differ each year...thus we go by as low as .55 to .61 or so I use .585 and do just fine and hit the alc mark most of the times...Scott Lab yeast questions and answers... Click On Me

John, what, if anything, can you do to prepare for this? ← Chris, Burn big hay bails you can get a them boost the temps and air flow from this the hills will be a glow with the fire to prevent damage...next we have a snow cover of 8' so the therm's will be nice 32 F coming off the ground...last my site the Seneca lake will stay 39.5 F in the winter so the wind if she will could help me by sending moderating temps to help us out...we already hilled up with straw and dirt so we sit looking good compared to the rest of the lot...some have wind mills ready...no talk of any helicopters yet they did that in the spring and it worked... thanks everyone I will up-date when I can...

How the hell is the small producer to exist...do you only want big production wines...they will get shelf space...not the small producer...so screw it I will keep on selling our the front door and handcrafting my wines...will they make us go Bkrupt hell no...will the distributors they pay off the buyers of the big stores with cash...you tell me...

The Finger Lakes Get Ready For -10 F 5 to 8 days of disaster This could be a replay of when I lost 10,000 vines...ouch...

2009 Vintners Hall of Fame Inductees The Culinary Institute of America Announces the 2009 Vintners Hall of Fame Inductees Congratulations to all for you passion and hard work...!!! Click On Me

The Science Answer : Why 'Premature Oxidation' In White Wines, Particularly White Burgundies Click On Me

Merlot we now know who both your parents are !!! Click On Me Thank you Carol for you passion to learn and to teach...!!!