tag:blogger.com,1999:blog-44823312638497165912024-03-18T21:51:16.874-07:00Epona WineWines, grapes, winemaking, grapegrowingKenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.comBlogger568125tag:blogger.com,1999:blog-4482331263849716591.post-45576822548115831392022-01-05T07:46:00.004-08:002022-01-05T07:46:46.894-08:00Wine and Your Health: Getting Real<p> Here are two articles on wine and our health:</p><p><br /></p><p>1. <a href="https://www.studyfinds.org/grapes-heart-attack-cholesterol/" target="_blank">First article</a>: Grapes are a superfood that lower bad chloresterol. Many of their healthy nutrients are also found in wine made from grapes. There are many studies linking moderate wine drinking with better heart health. (There are also many studies linking wine consumption with various other adverse health impacts, and every researcher agrees that wine drinkers should always drink only in moderation.)</p><p>2. <a href="https://www.decanter.com/learn/is-dry-january-beneficial-287019/" target="_blank">Second article</a>: How you drink, and how often you drink, and what your biological gender is, all greatly affects how your liver processes alcohol. Moderate wine consumption (1 to 2 glasses per day, for a man) seems to allow the liver (in most people) to "keep up" in processing the alcohol, whereas weekend drinkers are slamming their livers with alcohol when the liver isn't prepared to receive it. Interesting. So it's not clear that a "dry January" is helpful. Also, due to the effects of estrogen, most women can't process alcohol as well as men can, so more of the alcohol they drink passes into the bloodstream (whereas with men, more of it is "disabled" in the stomach). If the average man and the average woman (even if they weigh the same) drink the same amount of wine, it's likely the woman will have far more blood alcohol than the man. So "moderate consumption" for women is less than what it is for men.</p><p>To get real about it: It's important, especially as we get older, to know what "moderate" wine consumption is, for yourself. I've learned how to nurse a single glass of wine through an entire dinner, though I don't do that very often. Also, I believe that hard liquor is much more dangerous for our health than are wine and beer (hard liquor doesn't have the healthy ingredients that grapes do, and with its super-high alcohol levels, it's very important to watch our dosage with hard liquor). I think that, with wine, it's better to consider wines with lower alcohol. Consider a German Riesling from a cool year, where the alcohol might be just 9%, or a Prosecco at 9 to 11%. We should drink less of that 16% Zinfandel at a meal, compared to the amount of a Prosecco that we could drink. Ports should be enjoyed only in small glasses, obviously.</p><p>However you decide to proceed, be careful and stay informed!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEii_u4XwH74QsX_0bi54fx-_3W_ZJ_lKZahuj9AqdL51JjpU3AETk1doqx7Wr8s3U8tyu5Asdrq5Hz6Tzyx4LVavExS8cFrmhMLVyewPb1YjybeEDrs0YzQDqR4wWj5nxFYrtjI_FNaBN9ZV9egcMkARRgycEzKOG4WYagEev1vvayG11m3iuEfrePH=s1000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="982" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEii_u4XwH74QsX_0bi54fx-_3W_ZJ_lKZahuj9AqdL51JjpU3AETk1doqx7Wr8s3U8tyu5Asdrq5Hz6Tzyx4LVavExS8cFrmhMLVyewPb1YjybeEDrs0YzQDqR4wWj5nxFYrtjI_FNaBN9ZV9egcMkARRgycEzKOG4WYagEev1vvayG11m3iuEfrePH=s320" width="314" /></a></div><br /><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-25589151059587765652021-12-15T07:52:00.001-08:002021-12-15T07:52:03.534-08:00Finally, some clear progress for modern grapes in Europe?<p> Such a simple idea, and yet it's been illegal for what seems like forever in Europe: use grapes that have both European and American/Asian heritage! This gives you no-spray disease resistance, and better adaptation to climate change. It will, in fact, save the world of wine.</p><p>See article <a href="https://www.decanter.com/wine-news/eu-grants-member-states-the-right-to-use-resistant-hybrid-varieties-in-appellation-wines-470864/" target="_blank">here</a>. (Photo is of Epona Vineyard's Labelle grapes)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2QkneqfRd16GjkZj2rNBNw19Xbz3GigwF7iCoVesyvOqJ2zySK8T3gUKsMIcQa0w2tNzRfC3Qw4C5c9GFXadGi3g2Ab-QCMd95J3FJfehLtZBTmihxDUlKcmUI4q4NxF7H6s1maBzYSLWpJGjltnHohRVvHEtDJAsOsGnbjY813JzW-6Jp1Sf7xyp=s1160" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="870" data-original-width="1160" height="293" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2QkneqfRd16GjkZj2rNBNw19Xbz3GigwF7iCoVesyvOqJ2zySK8T3gUKsMIcQa0w2tNzRfC3Qw4C5c9GFXadGi3g2Ab-QCMd95J3FJfehLtZBTmihxDUlKcmUI4q4NxF7H6s1maBzYSLWpJGjltnHohRVvHEtDJAsOsGnbjY813JzW-6Jp1Sf7xyp=w391-h293" width="391" /></a></div><br /><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-60531467345919707372021-12-12T06:37:00.003-08:002021-12-12T06:37:52.595-08:00Modern grape thrives in Brazil's hot, humid valleys, and is a huge hit in Europe!<p> Even most of us who grow modern grapes are surprised that it's possible to breed a grape that can avoid fungal diseases in Brazil! But this new grape, Vitoria, apparently (like my modern grapes here in the 46 degrees North temperate zone) doesn't need antifungal sprays. And the consumers love the flavor.</p><p><a href="https://www.embrapa.br/en/busca-de-noticias/-/noticia/15640825/grapes-developed-for-tropical-climates-win-over-the-uk" target="_blank">Here's an article</a> about them.</p><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-39428020514596810982021-09-30T12:54:00.003-07:002021-09-30T12:54:52.207-07:00Renewable race car fuel made from grapes!<p> Seems too perfect to be true ;) <a href="https://www.foodandwine.com/news/wine-waste-racecar-fuel?did=679000-20210924&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=092421&cid=679000&mid=67838990971" target="_blank">Here's the article:</a> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgTgYLVydySSf3YIhNYxmt2dWQ_9WC4jOL70dRraDSBnifV1-mtP-ihJ2LUcpwBFTKHZPwbr2HMY8rU4QitJv172YJZBcwLpbHTWYoqnJZ82EbJeNHSijN_B-sVMI9YKlPFK39RO9k5g/s992/race+car.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="744" data-original-width="992" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgTgYLVydySSf3YIhNYxmt2dWQ_9WC4jOL70dRraDSBnifV1-mtP-ihJ2LUcpwBFTKHZPwbr2HMY8rU4QitJv172YJZBcwLpbHTWYoqnJZ82EbJeNHSijN_B-sVMI9YKlPFK39RO9k5g/w478-h358/race+car.jpg" width="478" /></a></div><br /><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-3643843786292366742021-09-23T10:16:00.003-07:002021-09-23T10:16:55.207-07:00Six colors of 2021 wine! Bubbling away. Let the rains come!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BR0FgTTeBY2TeVaalipTM93FHUD3srBVhJ2l3B0r0ppA_vmXIf-94YeSivtkgRb25AlDboQX41jU_REk00AX2L1t3TaLJvPgpYDNtnGXBTa9LhnTYZ972H0SQYaEIHDAaVj4BStzVnU/s1440/six+colors+of+wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BR0FgTTeBY2TeVaalipTM93FHUD3srBVhJ2l3B0r0ppA_vmXIf-94YeSivtkgRb25AlDboQX41jU_REk00AX2L1t3TaLJvPgpYDNtnGXBTa9LhnTYZ972H0SQYaEIHDAaVj4BStzVnU/w571-h428/six+colors+of+wine.jpg" width="571" /></a></div><br /><p></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-48335232547202085022021-09-22T10:48:00.004-07:002021-09-22T10:50:01.939-07:00Best Grapes Ever! What a great year for modern grapes in SW WA!<p> Update: Harvest is complete. Only our Delicatessen hung through the 2 days of rain we just got (and desperately needed). Everything else was picked before the rains, with near-perfect wine chemistry and almost no bird loss. </p><p>This is what I just wrote to a friend who's making a Leon Millot red wine from our grapes:</p><p><span style="font-size: small;">My 2021 Estate Red Batch #2 (75% Leon at 24.5 Brix field test; 25% Mindon at 26 Brix field test) is proceeding exactly according to form. So this might help you expect what you may see:</span></p><div class="gmail_default" style="font-size: small;">1. Commingled the fruit and crushed. Added a quart of frozen black currants from our garden (the primary flavor of Cab Sauv). Added pectic enzyme and sulfited for a day. The must showed 24.2 Brix (I was glad it wasn't as high as the field test), and pH = 3.28 (temp-adjusted). These are normal, and that pH is not a concern. It's high enough not to inhibit commercial yeast, and it will rise a lot, as you'll see. I also add a bit of tannin to this variety.</div><div class="gmail_default" style="font-size: small;">2. I used BDX yeast on this batch (I also often use RC212 as I think you did--I used it on another batch and will blend the finished wine). Punched down twice a day. Three days after pitch, SG = 1030 and pH was 3.65! All that pH rise, from the fermentation. I think some acid precipitates even at room temp, and I think the yeast action uses up other acids. </div><div class="gmail_default" style="font-size: small;">3. I pitch MLF before others in this area do, but as I noted y'day, I have my reasons. </div><div class="gmail_default" style="font-size: small;">4. After 6 days on skins, I pressed. The skins were looking depleted. I didn't test SG but based on poorly the cap was rising, I bet it was about 1005.</div><div class="gmail_default" style="font-size: small;">5. The ferm finished in tanks. I started watching for evidence of MLF (rush of tiny bubbles when you suddenly twist the carboy; pH rise).</div><div class="gmail_default" style="font-size: small;">6. 12 days after harvest, SG is 994, so the wine's totally dry. Temp-adjusted pH is now 3.78. I see tiny bubbles when I twist the carboy. So I know MLF is ongoing. Will watch for it to end, probably in just a few days, as the garage is hanging at about 70F and MLF can finish fast in that temp, if it has good conditions. In a few days I'll test pH again and once pH rise seems to have stopped, I'll test for ML (I use test strips--a good kit and spendy; Kim uses (I think) chromatography). I'm guessing the pH might stop at about 3.85.</div><div class="gmail_default" style="font-size: small;">7. Once that's done, then I'll rack off the lees onto oak, and sulfite, and add tartaric for about pH 3.6, and age through the winter. (Always add tartaric in quarter-doses, as we never know the buffering capacity of a particular wine, and if you over-acidify the wine, then you have to add K-Carb and that requires Cold Stabilization--a PITA, and it's horsing around the wine unnecessarily. I've learned that the hard way. Ditto with K-Carb--always add it in quarter-doses (25% of what the formula says you need).</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">This red is easy to make (once you understand how to manage its pH), and it takes oak well, and ages well for at least 5 years. In warm years with light crop, you get purple fruits, forest floor, chocolate. In cooler years, or in warmer years with heavy load (as my vines were this year, despite my dropping about 1/3 of the fruit this year) you get more cherry flavors with some purple fruit. That is what I'm tasting now, but it might change with age.</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Drid_L_tdckh6VyYO87MU9q-xYRgG1384HTeHh3cZROFMQ2_EWfDja1TiESEr1Rd9uyUeq2pF7_urmfwLjSzSDeXo4FXikjtMLHOf0fi1cysATiqK_WgzTmgLqMwaHrq0AmuCflED9Q/s1160/FH+Labelle+grapes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="870" data-original-width="1160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Drid_L_tdckh6VyYO87MU9q-xYRgG1384HTeHh3cZROFMQ2_EWfDja1TiESEr1Rd9uyUeq2pF7_urmfwLjSzSDeXo4FXikjtMLHOf0fi1cysATiqK_WgzTmgLqMwaHrq0AmuCflED9Q/s320/FH+Labelle+grapes.jpg" width="320" /></a></div><br /><div class="gmail_default" style="font-size: small;"><br /></div>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-28917575632796335472021-09-02T07:36:00.001-07:002021-09-02T07:36:54.400-07:00Update on what is looking to be a very great grape harvest<p> <span style="font-size: small;">We had two huge heat events this summer, so our GDDs are pretty high. Spring was a bit early also. Our earlier modern grapes are really proving their worth. Our Blattner Labelle is fully ripe (24 Brix; great flavors) and it is such an early grape that the birds are still eating our wild blackberries, so we didn't have to net and we're at only about 1% bird loss. Also ripe are Jupiter (ranging from 21-22) and Monastery Muscat (20-21). Golubok is very close--some clusters (23 Brix) are already picked, but most (20-21 Brix) need another week. Leon Millot, which I used to think of as very early, is also close (ranging from 21-23). This all seems crazy early, but it's great. And the rumors of wine's demise in western WA were premature--we haven't had one whiff of smoke all summer, despite major wildfires all around our S, E, and N--the onshore winds from the Pacific have been consistent, and saved us. However, the later grapes are at risk of both voracious birds and smoke, and everything is affected by our drought--we're seeing some shriveling and had to do some supplemental irrigation during the summer, which is unusual. So we will see. Due to climate change I think, yields are way above average this year. </span></p><div class="gmail_default" style="font-size: small;"></div>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-64817463229997713242021-08-14T15:00:00.002-07:002021-08-14T15:00:18.384-07:00Grape Ripening Surprise!<p><span style="font-size: small;">So, I was thinking of Golubok as a very early grape, about like Leon Millot rouge. But, my Blattner Labelle is proving itself even earlier. On August 14, Labelle is about 95% fully colored and already tasting sweet, when Leon is about 75% colored now and G'bok ranges from 5% colored to about 80% colored. </span></p><div class="gmail_default" style="font-size: small;">1. Such earliness for Labelle seems like a quadruple advantage this year: (a) In our severe drought, some grapes are already shriveling, so a very early grape will get off the vine before it suffers as much shriveling, right? (b) This intense heat and drought are causing the wild Himalayan blackberries (our invasive weed but its fruit tastes great) to shrivel early, and the blackberries are the birds' preferred food, so if the blackberries aren't available, that's when the birds turn to the grapes, and the super-early grapes have the advantage there as well, right? (I might be able to take my Labelle in 2 weeks, whereas Pinot Noir is harvested in late Sept or early Oct, so the Pinot could see hugely more bird pressure). (c) Just like last year, the forest fire smoke held off until mid-August, then the onshore ocean winds shifted and we got hammered by heavy smoke. It may be starting up again this year--2 days ago the haze started up here (and I think it's been bad already over the drier/hotter east side of WA). A super-early grape might see fewer smoky days. (d) And finally, Labelle is tenteurier, so even if it does see heavy smoke, we can press the red juice off the skins and make a skinless red wine without smoke taint. For the win!</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Another big advantage of Labelle, in a world where climate change is pushing more and more grape flavors towards black fruit flavors (I would put G'bok and Cab and Merlot and Syrah and Tempranillo in that category), is that Labelle has blue and red fruit flavors. It also sets a lot of fruit. FYI -I got my Labelles from Paul in Canada (legal import; lots of paperwork and expense). </div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">2. I am surprised that G'bok would show such a wide variation in veraison timing. All my vines came from the same vineyard, and are now in the same row, and same size, etc. One vine has only one cluster which looks like a mistake white grape, but a single berry on it is purple. Another vine has a cluster that's 80% dark purple. The other clusters are in between. Maybe it is because it's the vines' 2nd year? In contrast, the Leon and the Labelle are each almost perfectly synchronized--equal % veraison from cluster to cluster on each variety. That, of course, is what we want--all clusters getting ripe at the same time.</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Harvest is close for we who grow modern grapes!</div><div class="gmail_default" style="font-size: small;"><br /></div>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-40690780834899325772021-06-30T07:36:00.002-07:002021-06-30T07:36:25.247-07:00Even in France, modern varieties of grapes are finally being accepted!<p> Check out <a href="https://www.vitisphere.com/news-94349-Four-disease-resistant-grape-varieties-find-fast-track-to-French-AOC-recognition.htm" target="_blank">this article</a>.</p><p><br /></p><p>In the 1800s and 1900s, France outlawed modern grapes, due to the power of the vinifera grapegrowers' lobby. (They didn't appreciate the threat that the new grapes represented to the old ways.) But modern grapes don't need to be sprayed for mildew, and they have resistance to phylloxera, and these are powerful reasons to grow them. Check out my book Modern Grapes for the Pacific Northwest, for the full story.</p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-42745462782816370662021-04-15T07:53:00.000-07:002021-04-15T07:53:05.627-07:00Climate change is harming vineyards<p> All of us grapegrowers are noticing changes in the climate--we see it right on our grapevines. </p><p><a href="https://www.cnn.com/2021/04/14/business/france-wine-production-losses/index.html" target="_blank">France</a> was just devastated by a vicious 1-2 punch: It was 90F there recently (too warm, too early) and the grapevines were budding out in response, and then a severe freeze (down to 22F, too cold, too late) hit the vines. That sudden chill killed the new growth, despite heroic efforts to light smudgepots in entire vineyards. This affected all the major French wine regions. It will lower grape production by as much as half.</p><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-11609514720523498062021-02-23T07:38:00.002-08:002021-02-23T07:38:54.410-08:00Drinking our wines at the correct temperatures<p> <a href="https://www.washingtonpost.com/food/2021/02/19/wine-temperature-serving/" target="_blank">Here's </a>a good article on proper wine temps for drinking.</p><p>The old saw "drink your white wines cold and your reds at room temperature" was mostly correct before we had air conditioning and refrigerators and efficient home furnaces. Now, that old advice causes most of us to drink white wines too cold, when they're still asleep. Let them warm to about 50-55F or so, and they open up with their best bouquets and flavors. Similarly, when a red's drunk too warm, you may lose its nuances and only notice the alcohol. Best temp for a red is 60-68F, with maybe the sweet spot around 64 or so.</p><p>Here in the PacNW, with the outside weather cool on most days, it's not too difficult to reach good drinking temps. Just notice the weather and set a plan. And get the most from your wine!</p><p>(photo credit: istock)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_TgtMfxHdalHviEqEcrCgkGYaxm-JYC7tkUrzFtcMlDOSomH7sCBhVzNXdIE8jgrpakSvaCPXHkSdyvAhHcGgBk1mjSir8p8PPoXDBAgXOwXyiMU4TeDBKr1P46wrk0xnayL1WurgRE/s1024/wine+in+snow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_TgtMfxHdalHviEqEcrCgkGYaxm-JYC7tkUrzFtcMlDOSomH7sCBhVzNXdIE8jgrpakSvaCPXHkSdyvAhHcGgBk1mjSir8p8PPoXDBAgXOwXyiMU4TeDBKr1P46wrk0xnayL1WurgRE/s320/wine+in+snow.jpg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-61862307330458763752021-02-14T13:58:00.001-08:002021-02-14T13:58:11.816-08:00Limoncello! The right way I hope.<p> <span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; white-space: pre-wrap;">WARNING re the online Limoncello recipes: </span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; white-space: pre-wrap;">I'm going to make Limoncello, as the $30 version from Total Wine was so bad we couldn't drink it, and I can make it for about $10/bottle. As usual, I spent hours reading dozens of recipes and testing the recipes' conversions and calculations. About 80% of the online recipes are fatally flawed because the author doesn't understand alcohol calculation (and ends up far too high or far too low in the desired ABV), or is otherwise not in possession of basic facts. One describes Everclear (PGA) as "120 proof" whereas it is 190--if you plug 120 into the calculator, you're ruined). Others vary so wildly on the alcohol-syrup ratio that many of those recipes are flawed--there is a little margin depending on the style you want, but not that much margin. Traditional LCs are 28-32% ABV, and you need that much alcohol if you want to store the LC in your freezer and not have it freeze solid. </span></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; white-space: pre-wrap;">So I've made up a recipe and will try it this week. Ask in about 3 months how it went! PS-Don't even start unless you use organic lemons (inorganic lemons are waxed and have pesticides, both of which will be in your drink once the alcohol infusion is done).</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOke4PpWKS1e-7TaYXGYnabPqnbxECvoRjUChMhQXP8UTFcRrwyXybvcYuROzwsJ7Qk8jUStBgYJ68neiQb1KIAElYBxHwsR7aI-uP4AC1XL8i92TaUnFL-keCkTWXkbZanApSWnyC54/s600/Limoncello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="475" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOke4PpWKS1e-7TaYXGYnabPqnbxECvoRjUChMhQXP8UTFcRrwyXybvcYuROzwsJ7Qk8jUStBgYJ68neiQb1KIAElYBxHwsR7aI-uP4AC1XL8i92TaUnFL-keCkTWXkbZanApSWnyC54/s320/Limoncello.jpg" /></a></div><br /><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; white-space: pre-wrap;"><br /></span><p></p><p><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; white-space: pre-wrap;"><br /></span></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-90632520092700092262021-01-20T18:53:00.002-08:002021-01-20T18:53:49.479-08:002016 Cayuse Camaspelo wine review: Oh what a bad wine this is<p> There is one thing to like in this wine: It has olive notes. But it's still a fairly poor wine, because you need much more than olives to make a good wine. Please don't waste your money on this. Parker and Suckling gave it 94 points, but at just six years it hasn't aged well. I suspect if those critics were on truth serum, they'd have trouble scoring it in the 80s now. It's actually difficult to drink. It is so stridently different from any well-made Bordeaux blend that it's almost painful. By straining a bit, I could give it a "C." Meaning, 75 points. Save your money! There are THOUSANDS of good wines costing much less. Why pay into the Emperor's Got No Clothes? </p><p>In fairness, Christophe Baron makes some very good wines, but you have to hunt for them. It's a poor strategy to just buy everything he makes. I finally wised up to that wisdom, and backed off-I only buy the superb Bionic Frog now. That is the ONLY wine made by Mr. Baron that performs well on the resale market. </p><p>I say this too often perhaps, but it's essential information: Anyone can overpay for wine. It takes no skill. Do you really want to play in a game where everyone pretends that a wine is good, when it sucks? I wish I could've sold this bottle in the auction market, but the buyers understand that this is not a very good wine, so I had to drink it. Shame on me.</p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-54667851467145659782021-01-16T19:53:00.002-08:002021-01-18T16:49:56.666-08:002015 Horsepower Sur Echalas Syrah - Review<p> First, this is a well-made wine. I can see how it received 98 points. But I hated it.</p><p>I think that, as wines are made from grapes, and as grapes are a fruit, wines should taste like fruit. There is no fruit in this wine. But it is a fascinating cornucopia of aromas: Bitter coffee; bitter chocolate; blood; spam. Problem is, I don't like any of those things. That's why I don't like this wine. </p><p>California wine buyers must agree-I couldn't sell this profitably at auction, so we opened one to drink, instead of selling it. Man, was it painful. I could not drink it. I know Christophe is an artiste, but I wish he would allow his wines to taste like winegrapes.</p><p>My grade on this wine: The bouquet is A+ but the palate is D-. Not a very good use of $140.</p><p>Update 2 days later: The wine is marginally better--I can even sense a faint hint of some slight bit of purple fruit--but it is so bitter on the palate that it's not drinkable. This winemaker has made many supremely wonderful wines, but this one is a failure in the mouth, where the bouquet is so wonderful that perhaps this product's best use is as perfume, not for drinking?</p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-80375941213133188712021-01-14T19:00:00.001-08:002021-01-14T19:00:08.348-08:00My Secret Squirrel was almost a bad wine<p> 2015 Secret Squirrel Cab Sauv: $27 retail. The appeal is that this is made by Corlis and Tranche, from the same fruit that goes into their $50-$100 wines (I don't personally now that bit is true-I found it online). Various online tasting notes are quite effusive, but this wine didn't do it for me. It's a lovely inky dark purple, but has no bouquet (if it has any, it's just alcohol). The Palate seems silky at first, which I appreciate, but later there's just no "there there." I swirled and splashed it, hoping it would wake up, but no dice. It's just bad. It's dead. Don't waste your money. I bet they knew there was something wrong with this wine, and they resorted to pushing it out into the market using an alternate name that wouldn't harm their primary labels' reputation. Not necessarily a smart plan. Two hours later, in the glass, it's still dead. Ugh.</p><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-66449614392272911122020-12-29T19:00:00.003-08:002020-12-29T19:00:55.620-08:00Let's save Charles Smith's reputation!<p> LOL. Tonight I opened 2014 El Jefe Tempranillo. 95 points Robert Parker and he nailed it, though I predicted (after tasting and before checking scores) 96 points, as Jane is my witness. This is so smooth, so big, and it's in my wheelhouse with lovely non-black-fruit flavors of purple berries and iron and bull's blood. The oak is lovely. Lots of complexity. I'm a fan! This is a $55 wine that is worth it!</p><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-63941308778086338002020-12-20T19:25:00.006-08:002020-12-20T19:33:02.530-08:00Face to face: 2018 Cinder Syrah vs 2015 K Vintners "The Beautiful" Syrah<p>Wow. Seldom do you have a chance to compare two such different, yet fascinating, Syrahs.</p><p>1. In this corner, we have the 2015 K Vintners "The Beautiful" Syrah. 97 points and $60. </p><p>2. In that corner, there is the 2018 Cinder Syrah (Snake River Valley). It's won several awards and is $30.</p><p>Charles Smith is easily one of the greatest success stories of Walla Walla wine. He worked his butt off and achieved amazing wine success. Sold for ?$20M? ?$200M? I forget the number. Good for him. On the one hand it was well-deserved, but on the other, I ask... really? This wine came to us during my stint on his mailing list. The wine had a 97 point nose that's for sure. Just angelic. But the palate fell to maybe 91. It was fine, but not earth-shaking. After one day, the nose (formerly purple fruits) had morphed to a GREAT black olive note, but the palate was even more pedestrian. Today, at 5 years old (which is NOT too old for a great Syrah), I'd give the wine 88 points or so. Respectable and fun, but worth $60? No. Effing. Way. We had this with La Bottega's braised pork shoulder (Covid take out). I've had many GREAT GREAT GREAT Charles Smith wines, and this was in that part of the baseball field, but it fell short.</p><p>Now, to Cinder. Their wines are fresh, new, and exciting. The winemaker/owner trained at Chat St Michelle, and is really inspired; she makes wonderful wines. The staff at the winery calls this Syrah "Silk, Smoke, and Chai." I get the silk and chai but not the smoke. This one's power is in the palate, not the bouquet. We had this with grass-fed Oregon Valley Farms' beef tenderloin, and slow-sauteed green beans, and mashed potatoes with garlic and au jus gravy. It delivers more satisfaction than Charles' wine, and certainly so in terms of QPR quality-price ratio). But both are quite good. </p><p>We who can try such wines are fortunate. If you are one such person, thank you for taking time out to find ways to help those less fortunate. Lately, we have supported the Chinook Nation, the Clark County Food Bank, OPB (some of the best journalism in the US), and some others.</p><p><br /></p><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-85541385708909037182020-10-30T07:59:00.002-07:002020-10-30T07:59:41.026-07:00Unacceptable<p> <a href="https://www.nytimes.com/2020/10/29/dining/drinks/court-of-master-sommeliers-sexual-harassment-wine.html">This article</a> describes sexual harassment of women sommeliers by male sommeliers. Their organization is aware of it but has done little. No means no, and aside from that, it is a great management practice not to harass others at work. Oh, and it's also illegal.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWYnpQg79rbiY8PPNMvxSKkGqUM2iaARu9qgObWNrRjRS0QgzSZyNVe0KCsUojGlICaeGFavDzm_H8q3xBlc-d3UeCOSnlCi4mpzkEJUyfCVixf_MMAQcezM_esVzGXs5WHDPqakPg9g/s2048/women+in+wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1384" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWYnpQg79rbiY8PPNMvxSKkGqUM2iaARu9qgObWNrRjRS0QgzSZyNVe0KCsUojGlICaeGFavDzm_H8q3xBlc-d3UeCOSnlCi4mpzkEJUyfCVixf_MMAQcezM_esVzGXs5WHDPqakPg9g/w443-h299/women+in+wine.jpg" width="443" /></a></div><br /><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-57176833153184970972020-10-29T17:32:00.001-07:002020-10-29T17:32:39.825-07:00Three diverse views of a wine:<p> How can this happen? Consider the 2014 Caparzo Brunello:</p><p>It sells for about $35 retail. </p><p>Wine Spectator scores it 92 points and sees bright cherry and raspberry, with minerals and peppery greens. Drink 2021-2032.</p><p>Wine Enthusiast scores it 88 points and sees strawberry, rose, and herb in the bouquet, and pomegranate and clove on the palate. Drink now through 2022.</p><p>James Suckling scores it 91 points and sees dark fruit and cedar.</p><p>Wow! Those are very diverse views of the same wine. Which one should a consumer believe? It may be they're all correct, and the wine was different at different times of tasting. Or it maybe one or more of the reviews was way off. Or maybe each reviewer was accurate according to their own palate, as palates do vary a lot among wine lovers. But either way, are you willing to risk $35 on a wine that might or might not have a flavor profile you like? </p><p>More importantly, should you buy it if you need to drink it by next year, or can you keep it for twelve more years? </p><p>Would be nice to not see this sort of "review disparity" among wine professionals, but I don't know how to accomplish that.</p><p><br /></p><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-2535917560389060822020-09-25T06:45:00.002-07:002020-09-25T06:46:04.994-07:00How Climate Change's Extreme Weather Events Affect Grapes and Wine:<p> <span color="rgba(0, 0, 0, 0.87)" face="Roboto, RobotoDraft, Helvetica, Arial, sans-serif" style="font-size: small;">We (Epona) joined the Porto Protocol a year or two ago; it's a collaboration of grapegrowers and winemakers, worldwide, who are focusing on "Green" issues--sustainability; adaptation to changing climate, etc. To join, they ask you to write a short case study about what you're doing or have done, to be more "Green" (we used our solar-powered, earth-sheltered winery, and our modern varieties of grapes as our "reasons to beg into the group"). Here's a report I wrote to my winery association:</span></p><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: small;"><br style="-webkit-tap-highlight-color: transparent;" /></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 14px;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;">Today, the PP held a discussion of experts from around the world, on "Extreme Weather Events." The panel included Gregory Jones, a research climatologist specializing in the climatology of viticulture. He is the Director of the Evenstad Center for Wine Education, holds the Evenstad Chair in Wine Studies, and is a <span style="-webkit-tap-highlight-color: transparent; font-weight: bold;">professor</span> and research climatologist in the Department of Environmental Studies at Linfield University. He conducts applied research for the <span style="-webkit-tap-highlight-color: transparent; font-weight: bold;">grape</span> and wine industry in Oregon. I think he was on the smoke taint panel for the WSU event last week?</span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 14px;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;"><br style="-webkit-tap-highlight-color: transparent;" /></span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 14px;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;">Major points:</span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 14px;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;"><br style="-webkit-tap-highlight-color: transparent;" /></span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 14px;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;">1. In Australia the hotter temps are causing growers to move to the cool sides of hills (KLE: Note: This is being done in Walla Walla), and to stop all leaf removal, and to adopt new canopy styles which shade the fruit.</span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 14px;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;">2. We need to get politics out of the climate change discussion.</span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 14px;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;">3. A number of major insurers have stopped insuring Oregon grapegrowers, due to increased climate-related claims. They are literally leaving the state.</span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: small;">4. Climate extreme events are being seen in every grapegrowing region. </div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: small;">5. Mendoza, Argentina sees increasing summer hail events due to climate change.</div><div style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 14px;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;"><br style="-webkit-tap-highlight-color: transparent;" /></span></div><div style="-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Roboto, RobotoDraft, Helvetica, Arial, sans-serif; font-size: 14px;"><div class="gmail_default" style="-webkit-tap-highlight-color: transparent;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;">I submitted this comment: "<span style="-webkit-tap-highlight-color: transparent; background-color: #f9f9f9;">Growers should consider earlier-ripening modern varieties, which spend fewer days on the vine and thus are a bit less exposed to extreme weather events.</span> Such as, avoiding some of the earlier Fall rains here in the US' Pacific Northwest, because they can be harvested before some of those rains." I also told my grapebreeder friends that if smoke is going to be more common, they should consider putting the tenteurier trait (colored juice in red grapes) into their grapes, as that allows a dark red wine to be made even if we press the juice off the skins immediately after harvest, thereby reducing the risk of smoke taint. Many of these guys are/were research professors and/or very deep into practical science, and one responded that the tenteurier trait is expressed through a single identified gene and should not be too difficult to cross into grapes. At Epona we have three red winegrapes which are tenteurier: Golubok, VB Labelle, and Delicatessen. All of them are earlier-ripening than, say, Pinot Noir.</span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;"><br style="-webkit-tap-highlight-color: transparent;" /></span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;">Each of us will make her/his own decision about what to change, and when and how to change it, in response to growing environmental threats.</span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;"><br style="-webkit-tap-highlight-color: transparent;" /></span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;">Kenton</span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent;"><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;"><br /></span></div><div class="gmail_default" style="-webkit-tap-highlight-color: transparent;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSgEWde8MXkWF_lXXlmtivhQ-W51zn7IrLX1F8KhKiFSNs4yP4rO_D8suPHLEkrjwFkjbmmpRccqTy3szEeBc2Wre1WB2_GphKPaam3QE-URTrvGG1eQ5iRw_dV3MWhKIDQxo58-1CnY/s679/PP.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="406" data-original-width="679" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSgEWde8MXkWF_lXXlmtivhQ-W51zn7IrLX1F8KhKiFSNs4yP4rO_D8suPHLEkrjwFkjbmmpRccqTy3szEeBc2Wre1WB2_GphKPaam3QE-URTrvGG1eQ5iRw_dV3MWhKIDQxo58-1CnY/s320/PP.png" width="320" /></a></div><br /><span face="arial, sans-serif" style="-webkit-tap-highlight-color: transparent; color: black;"><br /></span></div></div>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-38501081059583499452020-09-10T08:25:00.004-07:002020-09-10T08:26:58.073-07:00Wine Country fires are horrible this year<p> <a href="https://www.wine-searcher.com/m/2020/09/wine-country-fires-spread-north" target="_blank">This article</a> describes the huge, numerous, and threatening wildfires threatening people and grapes. Deaths are already being reported. Huge areas are under evacuation orders.</p><p>Epona Farm is presently 17 miles west of the area under an Evacuation Level 2 Order (meaning, "be ready to go if we issue a Level 3 order"), from a large set of fires burning on the west slope of Mt St Helens. The fires themselves are 25-35 miles away from us. The winds, which have brought us so much smoke for 3 days now and at times completely obscured the sun, are about to shift, and by Saturday we should see clear skies again. At times the smoke has been at the "unhealthy" level.</p><p>Smoke taint is caused by smoke phenols (from burning wood) attaching to grape skins and binding to sugars. Because the phenols are bound to sugars, they are not detectable in the grape (unless you run a lab test, but the labs are backlogged for weeks and the grapes are ripe now). But once the wine is made, the alcohol splits off the smoke phenol and it re-appears in the wine. At small levels it can add an interesting and nice complexifying element, but at high levels the wine is ruined, and there is no practicable fix for that fault.</p><p>Dick Erath, one of Oregon's wine pioneers, just advised me that the Willamette Valley saw more smoke than this, for more days, in a past year, and yet there was no smoke taint in their wines that year. We're in the middle of grape and apple harvest, and we'll find out once the wines are made, whether they have smoke taint. At this moment, I feel fairly confident they will not.</p><p>The Willamette Valley (and Napa and Sonoma) are under even denser smoke, so that is a threat to many many high-value commercial wines. The first photo is from Oregon (from the article I've linked here), and the second photo is from our farm (near Woodland WA) yesterday.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQw9g2T7hCCNLXIP0DI_SJCGNfEMTjH-XO8l3HDo-6rUolNips49sCKi3jSEOyUga9e8Ep0IAP4EghdonS40K3J4mLSyqPPTAAySVO-sMEsr7fq-RzegH-T0rcWX4s-FsLQRhFt7H4EbM/s670/2020+wine+fires.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="245" data-original-width="670" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQw9g2T7hCCNLXIP0DI_SJCGNfEMTjH-XO8l3HDo-6rUolNips49sCKi3jSEOyUga9e8Ep0IAP4EghdonS40K3J4mLSyqPPTAAySVO-sMEsr7fq-RzegH-T0rcWX4s-FsLQRhFt7H4EbM/w500-h183/2020+wine+fires.jpg" width="500" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RWIWdP2_j6YCYSsKVYU8psgt70QyiFfEKR5cc9eXKZNDo4VhuH0nBPt38aW9_XodVyP9Oj33lRbfM4JRAFGXOExFRLMDuL2C-oyfGmpRXwqb5MWO82qHV-xqa79jfOPr2vaRaPSTMIA/s5312/20200908_091243.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RWIWdP2_j6YCYSsKVYU8psgt70QyiFfEKR5cc9eXKZNDo4VhuH0nBPt38aW9_XodVyP9Oj33lRbfM4JRAFGXOExFRLMDuL2C-oyfGmpRXwqb5MWO82qHV-xqa79jfOPr2vaRaPSTMIA/s320/20200908_091243.jpg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-36049956391156088472020-09-03T10:13:00.001-07:002020-09-03T10:13:36.261-07:00Dutch Tulip Mania story is way overhyped<p> The Dutch were one of Europe's first modern nations; they had one of the best economies, and trading systems, in that continent. We all think their tulip bulb mania was a huge economic mess, but actually, it wasn't. Bubbles are to be feared, but this wasn't one!</p><p><br /></p><p><a href="https://theconversation.com/tulip-mania-the-classic-story-of-a-dutch-financial-bubble-is-mostly-wrong-91413">https://theconversation.com/tulip-mania-the-classic-story-of-a-dutch-financial-bubble-is-mostly-wrong-91413</a></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-45285113674925695092020-08-28T11:10:00.005-07:002020-09-03T10:11:42.216-07:00Epona Vineyard Grape Update - 2020:<p> <span style="font-size: small;">1. I told my Cab Sauv/Cab Franc grower in Yakima that I can't buy this year. Ditto the Syrah grower in Dallesport. Partly due to Covid risk and partly because my (Double Gold) wines from there just aren't selling fast enough. My market is too small for me to run at max production every year. Hoping to get into some local restaurants, but none of them are buying now.</span></p><div class="gmail_default" style="font-size: small;">2. It's an off year for apples thank goodness (my trees are heavily biennial); I've learned that my mix of heritage cider apples makes a great apple wine if I age it 3 years, so I'm going that route this year with my apples. If I do it right, you won't be able to tell it's not a good, dry white table wine.</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">3. My grapes are a bit further along than I expected:</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Newer Leon vines: 19.3 Brix average, with a mix of light brown and dark brown seeds. Skin runoff color isn't there yet. Flavor is nowhere close yet. Very optimistic that these will fully ripen this year, and I haven't dropped much of it! Have also learned to never make the red wine style, if the grapes don't have a long, warm summer. If GDD are low, or if grapes don't hit 24B with great flavor, or if it rains before harvest, then 100% of it needs to go to rose (where it performs great). My 2018 Estate Red (Leon) had a too-low Brix of 20.7, and pH was 3.1 (also too low for red wine); I chalked it (Pot Carb) and got the chemistry perfect, but the wine aged to brownish red and I don't like the flavor and I'm having to pour it all out. Lesson learned. But my 2017 Leon Red was fabulous; much hotter summer and better harvest numbers.</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Older Leon vines: Averaging 19.4B. Coming along great.</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Mindon: 18.7B; tart; yellow seeds; great skin color.</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Jupiter: 16.5B (but it only goes to 19 or 20 tops); flavors getting there.</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Monas Muscat: 13.0; ridiculously tart; and low set this year (rainy Spring)</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">LaBelle: Tiny berries--incredibly small. But I forgot they're tenteurier! Avg is already 20.8B and juice tasting good. This one is so early--maybe earlier than G'bok. Glad I planted more!</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Delic: 13.0; tart; great skin color. Needs a long, hot summer. Probably not right for here unless we get a near-record year. And my Labelle can supplant my love of Deli's tenteurier juice.</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Zero bird predation so far. Blackberries are fabulous and feeding the birds well. </div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;">Long-range forecast Looking great. Sunny thru at least Sept 17, with no rain. That gives enough time (probably) to get all my varieties harvested fully ripe. With this great late heat, I'll send half my Leon to red wine and half to rose, if the Brix and flavors warrant it, otherwise all to Rose. But I bet the Estate Red will be made, and will be quite good, this year. Smoke in the skies is starting to appear in the forecast, from OR and CA fires, but it should be minor here, this year.</div><div class="gmail_default" style="font-size: small;"><br /></div><div class="gmail_default" style="font-size: small;"><br /></div>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-77430063220681715592020-08-22T21:21:00.003-07:002020-08-22T21:21:56.468-07:00Here's One Way to Make a Near-Perfect Dinner:<p> Wow. We just finished a really wonderful Zoom dinner with our San Francisco younger friends Bob and Coley. What we do for Covid, but we adapt and it works well. Come on, vaccine!</p><p>Here's the entree: Pan-roasted chicken thighs with Blackberries and Thyme:</p><p><a href="https://oregon-berries.com/recipe/pan-roasted-chicken-thighs-with-blackberries-and-thyme/">https://oregon-berries.com/recipe/pan-roasted-chicken-thighs-with-blackberries-and-thyme/</a></p><p>It is stunningly good. Why restaurants only serve chicken breast meat, I will never understand. Just try it! Cast iron skillet, and everything. It's so simple. So French. So well-calculated (thanks, friend Bob) to go with these wines:</p><p>1. <b><span style="color: red;">2016 Reserve Comtesse de Lalande</span></b> (2nd wine of Chateau Pichon Lalande): Wow! is the only word that does it justice: Decanted an hour: It opens with purple fruits carrying lofty notes of oak, cedar, sandlewood--a real wordworker's paradise. As the 2.5 hour dinner goes along (NEVER rush your dinner--it ruins the wine experience and shortens your life!!!), the wine never loses sight of its essence, but somehow its notes become purer and more angelic. This is a stupendous wine, and especially for a 2nd wine of a Super-Second Growth. 94 points, James Suckling. About $50 and well worth it! This is why we buy certain Bordeaux futures. I would grade it this way, over two hours: A- to A. What a great wine. And it's not even the chateau's best wine! This is why I collect more Pichon Lalande, for drinking, than any other Bordeaux (or any other wine in the world). I buy the First Growths for investment, but this is what I buy to drink (on special occasions)! (As you know, because I say it incessantly, you can drink GREAT wine for about $12-15 per bottle; anyone can overpay for wine--it takes no skill; the challenge is finding the many great wines out there which are less-expensive but deliver great quality.)</p><p>2. <b><span style="color: red;">2016 K Vintners Milbrandt Syrah</span></b> (Walla Walla WA): 93 points, Jeb Dunnuck: "<span style="background-color: white; color: #555555; font-family: "Open Sans", "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16.25px;">Dark red with ruby tones. Pungent aromas of cassis, blueberry, prosciutto, licorice, menthol, mint and minerals. Juicy and intense, conveying an exhilarating combination of sweetness and lively acidity to its red and darker berry and spice flavors. A savory element provides a further leavening influence. Finishes long, with firm but suave tannins. Lovely wine with real personality." </span>. About $32. Wow! This opens fast and big. Opulent. Purple robe. If this is a horserace, this wine is first out of the gate. But then, over about an hour, it fades and the bouquet is gone, and there's a note of VA (volatile acidity) that ruins the experience. I'm thinking, "Damn! This blows." The Lalande was really singing, an hour in, while the Milbrandt really sucked. But then (and you live for moments like this) the Milbrandt recovered and the VA was gone, and the wine threw me for a loop with the most-wonderful olive and pickle juice notes, with just the barest hint of bracing acidity and a touch of the bare thought of menthol. I loved it! Its score went from A- to C- to A. What a wild ride! I'm sad that Charles Smith has sold out and there will be no more wines with souls like this, from his shop. Can't we engineer a society where fortunes are not made this way? Why is "a mountain of money" the goal? Sustained excellence, over generations, should be the goal. Let's move toward non-profit corporations, whose purpose is to serve customers and employees, not shareholders. Is that possible?</p><p>Just look at these two wines, for everything you need to know about America vs Europe: In the US, we're all about contriving a great experience for NOW (in corporate parlance "this quarter's earnings"), and who cares about the future? This short-changes the children's children and we are curse-worthy for our myopia and greed. In Europe (as in Asia), plans are made for the long term, and the Lalande shows this, with steady excellence throughout its tasting experience tonight. As my friend Nick likes to say, "China's working on its fourth dynasty," whereas there is real question (in my scared opinion) whether the US can survive much longer. I suggest that we find ways to mend our divisions, and quickly. Meanwhile, if you can, get these two wines (probably both still available) and compare them!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-98OwAsQyRHgMJAKW6BhePRWv7ibWQCUTsL5xx-4SDsIM0PVY-HoJ-npdRwcnzVU7ERu4so0RqpIH4Nt5eKBfn0-3PO_W0Do_RCLimYVLjEBgTy5darc2HCkduH0wnvGU5zjyQCSYtYk/s540/2016-K-Vintners-Syrah-Milbrandt-Washington-Red-750-ml-85374-750-AI_1_88.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-98OwAsQyRHgMJAKW6BhePRWv7ibWQCUTsL5xx-4SDsIM0PVY-HoJ-npdRwcnzVU7ERu4so0RqpIH4Nt5eKBfn0-3PO_W0Do_RCLimYVLjEBgTy5darc2HCkduH0wnvGU5zjyQCSYtYk/s0/2016-K-Vintners-Syrah-Milbrandt-Washington-Red-750-ml-85374-750-AI_1_88.jpg" /></a></div><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0tag:blogger.com,1999:blog-4482331263849716591.post-29153535753326387232020-08-22T07:53:00.002-07:002020-08-22T07:55:15.258-07:00Grapegrowers in Europe suffering; harvests being destroyed due to Covid<p> What a <a href="https://www.theguardian.com/food/2020/aug/15/spains-vineyards-destroy-record-harvest-as-wine-sales-crash" target="_blank">sad story.</a> Grape growers are being paid to destroy a portion of their crops, in Spain, and elsewhere in Europe. Wine sales are down, due to Covid.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5kUxfYN3ru6EAnTa8yklWuVmXzLtvvPC-vtU9tyvG6-EP4-bLdX-fBvWpz7NYHgCVcFd6-DI1csmnJO2yDu5wz0l0P3vZKXst1JwfWNWPILdN748TuzoOtx6Mz831IAPpvj1InyLdVw/s1240/Spanish+Vnyrd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="744" data-original-width="1240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5kUxfYN3ru6EAnTa8yklWuVmXzLtvvPC-vtU9tyvG6-EP4-bLdX-fBvWpz7NYHgCVcFd6-DI1csmnJO2yDu5wz0l0P3vZKXst1JwfWNWPILdN748TuzoOtx6Mz831IAPpvj1InyLdVw/s640/Spanish+Vnyrd.jpg" width="640" /></a></div><p><br /></p>Kenton Erwinhttp://www.blogger.com/profile/03001778701665884741noreply@blogger.com0