Yesterday morning myself and partners pressed a 1/2 ton of Zinfandel
into the barrel. It was completely fermented from mountain grown grapes
which crushed out to about 25 Brix. (10 days on skins) Could be pretty
intense. The crush has a lot of appeal to me for family reasons but what
I'm enjoying about it this year is that it signals the end of our long
hot Summer. Hopefully, Sunday was our last 100 degree day. Looks like
midweek temps will be in the 70's. No real rain in sight- so no
mushrooms yet. Melons and red peppers are winding down and there are
shell beans if you can find them in the markets. Local asparagus will be
back soon and the Halloween pumpkin/corn maze patches are back.

So, what are your end of summer food?drink rituals?

D.M.