I’ll Drink to That!

Mike, anxious to get the next phase of his first wine making endeavor under way, called to let me know that the brix was down to nada and it was time to go press off the wine. Who knew that Woodland Hills is the location to  one of the only home wine making supply shops in the LA area? So last weekend I met Mike at the Home Wine,Beer,Cheese Making Shop just off the 101 freeway where he was to press his 130 pounds of Syrah grapes.  The store was mobbed with customers purchasing jugs, bottles, corks and wine presses so I had some time to look around. They have everything there, even a small de-stemming machine. Hmmmm….

When it was our turn, “the guy” went to the back to get the wine press out, took it out to the curb and instructed Mike on how to use the press to get the juice from his grapes. I found it amazing that after hundreds of years, the process and the machinery have changed very little. Very basic really. First Mike hosed off the machine - winemakers are apparently big on “hosing” everything, before and after using. I’ve seen plenty of video footage of people hosing off equipment this harvest season.

Then right to it. First the macerated fruit was poured by bucketfuls into the press, and the “free run” juice allowed to flow freely into another bucket. The color of the juice was an incredible deep raspberry color.

As the buckets filled up, the juice was poured into jugs. Mike kept this up until all the free run juice had been collected. Then it was time to press the grapes to get every last drop of his “wine” out of the must. He piled on the blocks and began to ratchet until no more liquid ran and the “cake” was pressed hard. The yield was over nine gallons!

Disassembling the press to remove "the cake"

Compost anyone?

Michael has a lot to show for his efforts.

And then more hosing…..

I’LL DRINK TO THAT !

Trueblood Syrah - Napa Valley - 2004 - $29.95 - Long legged beauty was my  first thought when I poured a glass of this blood red wine. The viscosity of the “legs” was incredible, slowly making their way down the inside of my glass after a good swirl. Dark, rich, lush, elegant…spicy with figs and licorice in a long finish. Bloody good wine.

This last Monday night, I’ll Drink to That! - A Business Networking Group for Wine Enthusiasts, held its inaugural event at the charming Artisan Cheese Gallery in Studio City.  The concept and format of this networking group was created out of a desire to connect people in a way that would work to promote their businesses  and support the pursuit of  their passions, while giving them an opportunity to learn about and taste new wines.  Over 30 people attended creating an eclectic and very interesting representation of businesses large and small. After a brief welcome, Lindsay Dodson-Brown of Cass Winery in Paso Robles spoke about the winery’s Rhone varietals and the newly opened creamery. The tasting included three Cass wines and a new member to the lineup under the second label name of Flying Nymphs. Also included was a tasting of the creamery’s first release, Truffled Fresh Goat Cheese. Absolutely delicious.  A tantalizing array of appetizers created by Artisan’s executive chef, Tori Rodriguez, were passed by the very competent Artisan wait staff.

Finishing off the evening, Debbie Miller of Logo Woman, spoke about the importance of maintaining market share during these challenging economic times through branding and merchandising. It looks like this group is going to have some fun - future events will include wine-maker dinners, special wine classes and weekend trips to local wine regions.

Debbie Miller of Logo Woman

Barbara Cohen of The Worth Collection and Diane Fonteboa of Two Tomatoes Boutique

I’ll Drink to That!

Any launch deserves a bottle of the bubbly, and this one was no different. We indulged in a bottle of Veuve Cliquot Champagne, Yellow Label. This delicately bubbled, yet perfectly balanced wine is a blend of Pinot Noir and Chardonnay with a touch of Pinot Meunier. Cheers!