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.<\/p>\n
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\u2019ve 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.<\/p>\n
With this being regional wine week, I had to steal a taste. After all you don\u2019t 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\u2019ll then sweeten it a bit and serve on Christmas Day.<\/p>\n
No matter what kinds of wines you like, it\u2019s nice to try wines made by grapes grown locally. How do you like the \u201ctaste of your place?\u201d<\/p>\n
Cheers,
\nTerry<\/p>\n