Wine & wine Making
 

Hi:

The harvest is in full swing in California. To date we have made
Viognier, Chardonnay, Merlot, Cabernet Franc, Cabernet Sauvignon,
Syrah, Pinot Noir, Grenache, Tempranillo, Sangiovese and Dolcetto.
Some lots as small as 2 tons, others 13-15 tons. Hectic, but terrific!

When we eat during harvest, it's often junk food, as time is limited.
That's not as bad as it sounds, as it certainly makes our appreciation
of good food more intense as the harvest progresses.

We still cook on weekends, and whenever the days end at a reasonable
hour. Should get back to cooking every night in a month or so.

This winter we will spend a great deal of time pairing foods and
wines, as wll as tending the new wines to see what will most likely be
best eaten with them.

Nice to discover this group.

Jerry

Wine & wine Making
 

"Jerry" > wrote in message
...
> Hi:
>
> The harvest is in full swing in California. To date we have made
> Viognier, Chardonnay, Merlot, Cabernet Franc, Cabernet Sauvignon,
> Syrah, Pinot Noir, Grenache, Tempranillo, Sangiovese and Dolcetto.
> Some lots as small as 2 tons, others 13-15 tons. Hectic, but terrific!
>
> When we eat during harvest, it's often junk food, as time is limited.
> That's not as bad as it sounds, as it certainly makes our appreciation
> of good food more intense as the harvest progresses.
>
> We still cook on weekends, and whenever the days end at a reasonable
> hour. Should get back to cooking every night in a month or so.
>
> This winter we will spend a great deal of time pairing foods and
> wines, as wll as tending the new wines to see what will most likely be
> best eaten with them.
>
> Nice to discover this group.
>
> Jerry
Jerry,
OK, I'll bite. Which winery are you with?

Jon

Wine & wine Making
 

On Oct 7, 9:24*am, "Zeppo" > wrote:
> "Jerry" > wrote in message
>
> ...
>
> > Hi:
>
> > The harvest is in full swing in California. To date we have made
> > Viognier, Chardonnay, Merlot, Cabernet Franc, Cabernet Sauvignon,
> > Syrah, Pinot Noir, *Grenache, Tempranillo, Sangiovese and Dolcetto.
> > Some lots as small as 2 tons, others 13-15 tons. Hectic, but terrific!
>
> > When we eat during harvest, it's often junk food, as time is limited.
> > That's not as bad as it sounds, as it certainly makes our appreciation
> > of good food more intense as the harvest progresses.
>
> > We still cook on weekends, and whenever the days end at a reasonable
> > hour. Should get back to cooking every night in a month or so.
>
> > This winter we will spend a great deal of time pairing foods and
> > wines, as wll as tending the new wines to see what will most likely be
> > best eaten with them.
>
> > Nice to discover this group.
>
> > Jerry
>
> Jerry,
> OK, I'll bite. Which winery are you with?
>
> Jon

Jon

I am a partner and winemaker in a custom crush facility in Paso
Robles. We did about 10,000 cases last year, and this year will do
less due to the economic impact on both on growers and winemakers. The
name of the winery is The Crush @ Paso Robles on the central coast of
CA. I also make wine for our small (nano) label at the Stephen Ross
Winery in CA.

The best part of being involved with a custom crush facility is that a
winemaker has opportunities to make a wide variety of wines that would
be very difficult to duplicate on one's own ($$$). For example, I was
able to make 13 different varietals last year, and am closing in on 10
this year.

I joined this group to communicate with other wine lovers, winemakers,
wine educators and students of this arcane art. As i am sure you
know, folks who really enjoy wine can talk about it for hours, maybe
even days!

Jerry

Wine & wine Making
 

Jerry wrote:

> I am a partner and winemaker in a custom crush facility in Paso
> Robles. We did about 10,000 cases last year, and this year will do
> less due to the economic impact on both on growers and winemakers. The
> name of the winery is The Crush @ Paso Robles on the central coast of
> CA. I also make wine for our small (nano) label at the Stephen Ross
> Winery in CA.
>
> The best part of being involved with a custom crush facility is that a
> winemaker has opportunities to make a wide variety of wines that would
> be very difficult to duplicate on one's own ($$$). For example, I was
> able to make 13 different varietals last year, and am closing in on 10
> this year.
>
> I joined this group to communicate with other wine lovers, winemakers,
> wine educators and students of this arcane art. As i am sure you
> know, folks who really enjoy wine can talk about it for hours, maybe
> even days!

Very cool, Jerry. Next time we're in Paso, we'll stop by to say hi.
Welcome to alt.food.wine, BTW. I hope that you find the discussion here
of interest. We're mostly consumers here, and traffic is modest at
best, but it's an international cast of characters with a fairly broad
range of views.

Cheers!

--
alt.food.wine FAQ: http://winefaq.cwdjr.net

Wine & wine Making
 

On Oct 8, 9:19*pm, Mark Lipton > wrote:
> Jerry wrote:
> > I am a partner and winemaker in a custom crush facility in Paso
> > Robles. We did about 10,000 cases last year, and this year will do
> > less due to the economic impact on both on growers and winemakers. The
> > name of the winery is The Crush @ Paso Robles on the central coast of
> > CA. *I also make wine *for our small (nano) label at the Stephen Ross
> > Winery in CA.
>
> > The best part of being involved with a custom crush facility is that a
> > winemaker has opportunities to make a wide variety of wines that would
> > be very difficult to duplicate on one's own ($$$). For example, I was
> > able to make 13 different varietals last year, and am closing in on 10
> > this year.
>
> > I joined this group to communicate with other wine lovers, winemakers,
> > wine educators and students of this arcane art. *As i am sure you
> > know, folks who really enjoy wine can talk about it for hours, maybe
> > even days!
>
> Very cool, Jerry. *Next time we're in Paso, we'll stop by to say hi.
> Welcome to alt.food.wine, BTW. *I hope that you find the discussion here
> of interest. *We're mostly consumers here, and traffic is modest at
> best, but it's an international cast of characters with a fairly broad
> range of views.
>
> Cheers!
>
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

Hi

As well as a winemaker, I too am a consumer! Why not? As someone who
may, and I repeat may, have a bit more technical knowledge than the
average person, please feel free to ask me anything about wine or
winemaking. I will do my best to respond in a timely manner.

Jerry