When Kathy and I started Wine Trail Traveler LLC we thought that it would be a good idea to increase our wine education. In addition to a WSET class, we decided to plant a couple of vines in our back yard. Four years later we had our first harvest. Actually there would have been a harvest last year, however, I reacted too late and wrong to black rot that hammered my crop yielding nothing. Charlie Barra offered some advice and this year we did indeed have a small crop of grapes.

Because of our travel, we harvested the grapes in August and promptly made wine, something we had been doing now for a couple years. Our winemaking skills are getting better. From wine kits to grape juice at home in carboys to Cabernet Sauvignon in American oak at a Maryland winery and Cabernet Sauvignon in French oak at a Virginia winery we’ve learned a few things about winemaking. So making wine out of the little juice Kathy stomped out of the Niagara grapes was rather simple. After a week of fermenting, we started traveling. So I placed the wine in a gallon carboy and put it in the refrigerator. In three weeks it cleared up nicely.

With this being regional wine week, I had to steal a taste. After all you don’t get much more regional than 30 feet out your kitchen door. The wine is a gold color and has a wonderful aroma of flowers and honey. It smells sweet although I fermented it dry. It has a floral taste with a long honeysuckle finish. It is quite dry. A little foxiness does creep in after a few moments. Wait a little longer and the foxiness is replaced by honeysuckle. My plans are to let the wine chill out till Christmas. I’ll then sweeten it a bit and serve on Christmas Day.

No matter what kinds of wines you like, it’s nice to try wines made by grapes grown locally. How do you like the “taste of your place?”

Cheers,
Terry