After graduating with a microbiology degree and a chemistry minor, I figured fermenting things would be a great way to make a living. I did work at a winery in Oregon's Willamette Valley for a short stint before returning home. It was the only job I've had where the boss opened a bottle of wine to share with lunch.The summer I came home Mom asked if we could turn her currants on the bush by the stairs into wine. We got some yeast and brewed a few gallons of currant wine. It wasn't very good at first, but settled into a very nice dessert wine after a few years.
We finished that wine last winter so it was time to brew up another batch. I made a few modifications to the methodology this time around, we'll see how it turns out. This vintage is a meritage combining currents from Chateau Belleque and Armstrong Vineyards. I'm most pleased with its bright red color. It was allowed to ferment with the must and given some time with the lees to draw out as much of that bright current red as possible. Now the trick is to keep our hands off it for a couple of years until it really gets good.
I told you this blog wasn't just about dogs, but I will get to that. I promise.
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