Posted by Jack Keller's WineBlog in General, OtherSep 11th, 2009 | No Comments
Okay, okay, I give up. My mentioning of watermelon rind pickles has generated a number of requests for the recipe. It isn't a secret or anything, so I'll gladly share it. Let me just preface the recipe with a couple of remarks. First, don't attempt this if you do not have the canning jars, fresh lids and canning pot for the boiling water bath. Second, thick rinds make better pickles than thin ones, but thickness is relative. Read more....
Posted by Jack Keller's WineBlog in General, OtherSep 11th, 2009 | No Comments
My piece two days ago on propagating grape vines from seeds generated a lot of questions. Most revolved around my statement, "You can [plant seeds], but you probably will not get a vine that produces fruit anything like the grapes you got the seed from." There were other issues as well, and I promised I would address them in time, but this was the key topic. Read more....
Posted by Jack Keller's WineBlog in General, OtherSep 11th, 2009 | No Comments
I recently bottled a two-year old wine and shared some of it at a function of the San Antonio Regional Wine Guild. The reviews were hugely positive, but my wife and a friend each said they thought it was "too young." It isn't the pomegranate in the wine that they consider immature; it's
the elderberry. Read more....
Posted by Jack Keller's WineBlog in General, OtherSep 11th, 2009 | No Comments
It is hard to believe it has been eight years since the guy on the radio said, "Wow, this is weird. A plane has just crashed into one of the World Trade Center buildings in New York. No other details are known but we'll keep you posted as we learn them." Sweet Jesus, what a horrible day that turned into. Read more....
Posted by Jack Keller's WineBlog in General, OtherSep 9th, 2009 | No Comments
Shortly after answering one email on propagating grapevines by use of cuttings (in which I discouraged propagation by use of seeds) I received a phone call on that very subject. A very excited novice (his word, not mine) had been given quantities of grapes sufficient to make a gallon of wine each from three different varieties. He wanted to know if he could simply save some of the seeds from each variety and plant these in the spring. Read more....
Posted by Jack Keller's WineBlog in General, OtherSep 9th, 2009 | No Comments
I picked up a pound of bulk dried cherries from Whole Foods. I recall how good the wine was the last time I used dried cherries – took a gold medal as I recall. I don't need another medal, but I sure would like a few bottles of the wine. Read more....
Posted by Ben in 2003, General, Other, cabernet sauvignonSep 7th, 2009 | No Comments
Review: This cabernet sauvignon is made of 100% frozen grapes acquired by Brehm Vineyards from Lanza Ranch in the North Coast, CA, area. It has now had over five years of aging.
In the glass, it is medium deep red, just starting to brick at the edge. Aroma is bold and sweet fruity with red currant. On the palate, a sweet, tannic, ripe plum first hits the back of your palate, bringing a sinking sweet robe of fruit as follow-on. Touch of ripe raspberry melds with the mild acids to turn the tannins into a long-finish. Three stars with a plus on the Spirit of Wine scale.
Posted by Ben in 2002, General, Other, syrahSep 7th, 2009 | No Comments
Original Review, May, 2008: This is the 2002 vintage of Chez Ray Yakima Syrah, vinted from Yakima, Washington, grapes grown during the 1999 season. The grapes were harvested in 1999, frozen and provided by Brehm Vineyards in 2002. (Freezing red grapes seems to create little problem in winemaking - in fact, some folks say it softens tannins, similar to what cold
maceration does.)
In the glass, the wine is medium magenta in color, showing both purple and brick highlights - seemingly poised between youth and age. Aromas are yummy - yeasty and lightly-oaked deep fruit. Touch of shoe leather. Inviting.
On the palate, a top-note of toasty oak first hits the roof of your mouth, cascading to mild fruit in the middle. Light acids move to a modest finish. Nice tone overall. Age has done it well - but a couple more years wouldn't hurt it either. Three stars out of five.
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Updated Review, September, 2009: Wow. Age has done this well. Color has taken on a bit more brick. Aromas still of shoe-leather, less yeast. Palate even more rounded and velvet. Smooth, sweet acids swirl to a lingering finish. Now adding a plus to the three stars for voluptuousness.
Posted by Jack Keller's WineBlog in General, OtherSep 7th, 2009 | No Comments
Several years ago I received three requests for a Dragonfruit Wine recipe. I posted one and since then have only received 8 emails referencing it, but 6 have come in the past two weeks from one gentleman. Some of his questions are about alternative ingredients because of his inability to find winemaking supplies in the Philippines, so if anyone knows of a source of supplies there please write to me so I can pass it on. Other questions cover basic steps and processes, which are well enumerated on my site. I don't know if he simply hasn't read them, they aren't clear or I have left aspects out, but I will repost the recipe here and explain it in detail. I simply cannot exchange 9 emails explaining each recipe, so perhaps if I do the job well here I can avoid similar exchanges. It isn't that I don't want to communicate with you, but I have very little free time to answer email and I do want you all to learn how to do this. Read more....
In the glass, the wine is medium magenta in color, showing both purple and brick highlights - seemingly poised between youth and age. Aromas are yummy - yeasty and lightly-oaked deep fruit. Touch of shoe leather. Inviting.
