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DiSaronno fizz...a shot or two of Disaronno and a half-shot of fresh squeezed lemon juice....shaken with ice, top off glass with ice water. They say to use soda water/carbonated water, but I prefer the no-soda-pop fizz. So, i guess I like a Disaronno Flat.

I've seen wineries in Washington that manually punch down caps when the wine is in 'dumpster-size' bins, and I've seen them doing 'pump-overs', too, where the must is pumped up from the bottom of the bin and flows up to the top of the cap. But one way or the other the cap is kept wet and the...

Our bridges are more fun here in the PNW !

Thinking about having a Guinness with Aquaman later today.

No dust today!

I'm waiting for the river to freeze up again.

A lot of vehicles have been self-driving since we got cellphones. :)

Happy New Year Winos !

A slightly different view from the East side. Not a bad place to be, if she doesn't blow up!

Sipping through some Cascade Cliff's wine that was VERY nice. Maybe I should try to let them all age 9 years! Smooth, good mouth-feel, balanced and not acidic. Amazing, considering it was NOT stored well at all. It surprised us.

You just never know!

Are those electric balloons? Just wondering.

Today is harvest day for my Sangiovese and my Nebbiolo. I am anticipating the sangiovese to yield around 7 gallons with a Brix average of only 22... 23 if I'm lucky. The nebbiolo yield will be less due to smaller clusters and not as prolific as the sangio. Brix , however, is just about there...

My rows have the fruiting wire ( lowest heavy wire ) set at approximately 1 meter high, along with a tandem 'hedge' wire ( lighter gauge wire ) to contain the vines growth about 0.5 meters above the fruiting wire. I use one more heavy wire about 1.8 meters high ( height from the ground ) This...

I'm near Vancouver USA and have a small backyard vineyard of 10 riesling, 10 sangiovese, and 25 nebbiolo....small but adequate! the vines are 11 years old, and they produce pretty well, except the nebbiolo seems to be sparse. You take what you get! This time of year is always interesting ...

When I make my riesling, I crush/destem and then press lightly immediately after, and then add the yeast ( RHST yeast from Morewine ) I use a bladder press and generally try to only press to 1 - 1.5 bar pressure. ( light press )

Vinters are found in the northern regions and are generally quite cold. They are commonly followed by wet Springs. ( sorry...need more coffee! )

I get a few vines doing the same thing, trying to grow an occasional new cluster up high. I attribute it to going through our recent dry spell and then cooling off with plenty of rain. I believe that made the vines think it's time to grow again. I only have a few vines that are doing...