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January 29, 2006

Hello Everyone,

Wow! What a dinner at Basil’s. For those of you who weren’t aware of our outing, 23 Vines To Wines wine makers met at Basil Prosperi’s restaurant in the East Village for a delightful diner on Friday night, January 27th. We brought the Rieslings, Lodi Old Vine Zinfandels, and Ice Wines that we had made at Vines To Wines, and Steve Logsden, the owner of Basil’s, prepared a delicious meal to pair with our wines. It was a lot of fun, and we’ll continue to do this as more of the wines that are made here reach maturity.

It takes a while for these wines to become drinkable, and all of them were started last May. Some of the group mentioned that they were using their last bottle for the dinner, or that they would soon be out. Several people also mentioned that they wanted to schedule making making some fore wine.

Well, all of this got me thinking, (which is always a dangerous proposition). Since Vines to Wines is a new business, the operating procedures continues to evolve, and here is what I’ve come up with.

First of all, wine making is a lot fun, but it’s even more fun when we make it as a group. Secondly, if you‘re not making an entire batch by yourself, its difficult to know who else wants to make the same wine you want to make, and when they want to make it. So, to help matters along I will act as the facilitator for scheduling wine making sessions.

For the next couple of months, let’s try this. Friday, Feb 24th, will be Italian wine night at Vines to Wines. We will be making Pinot Grigio and Valpolicella. One white and one red. We just finished a batch of Italian Valpolicella, and it is fantastic! If you would like to make some of one of these, or some of both, please let me know how many. That night we’ll get the wine going, and then maybe order in a pizza or something Italian, and make it a nice evening.

For the next month, on Friday, March 24th, let’s make some low alcohol Summer wines: Exotic Fruit White Zinfandel, Apricot Peach Chardonnay, and Black Raspberry/ Merlot. These will be ready around the first of June, just perfect for the Summer season.

And finally, around May 1st, let’s make the basics: Cabernet Sauvignon, Pinot Noir, Merlot, Riesling, Sonoma Chardonnay. We may do this on a Saturday, as the weather should be nice by then, and then maybe we can all go out somewhere for dinner. For those of you making the Italian Grillo and Nebbiolo, we’ll make these at the same time.

On each of these nights we’ll sample some of our wines, especially the newer ones which you may not have tried yet.

What do you think? Let me know if you’re interested in any of these wine making sessions.

Bye for now, and thanks for everything.

Eric



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