Life in the (lovely, wine-drenched) Trenches

IN WINE WE LUST

New wines and IN WINE WE LUST merchandise available soon!

Dear Readers and devoted friends of Bacchus, please forgive my absence. My last entry recounted the bottling of my first wines and the thrill of my hard won accomplishment. The following months have been a whirlwind involving single-minded efforts to get my wine into stores, restaurants and ultimately into the wine glasses of wine lovers here, there and everywhere!

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The Fruits of My Labor

“Wine is a union between man and nature, of man within nature.” José Luís Durand

Bottling day was upon me. I’d made my final blends a few weeks earlier and the wine tasted great. I was ecstatic. I sent samples to the lab and the results indicated all were within perfect, healthy ranges. A week later I clarified the three barrels of blended wine with egg white. Two days before bottling I added sulfites according to a formula that is determined by the pH of the finished wine. I borrowed two siphons and a corker, set up a barrel washing area out back and lined up my Dream Team.

my bottling day buddies

Yup, you guessed it, my Dream Team first arrivals

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Sleepless in Wine-landia

A good and wise friend of mine told me a few days ago that “being self employed means thinking while others sleep.” He couldn’t have put it better and I’ve lost a few nights sleep lately trying to wrap my head around the wine bottling conundrum.  Yes, it is that time. It’s wine-o’clock: Time to Bottle!

In the wine room with my newly purchased bottles and corks

In the wine room with my newly purchased bottles and corks

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Underground Cellar Door Specials

Weekend roadside stands often offer artisanal wines with their local olives,  marmalades and such.

Weekend roadside stands often offer artisanal wines with their local olives, marmalades and such.

Not infrequently I hear complaints from visitors to the wine valley that Mexican wines are just too darned pricey. Not everyone can afford to drink $30 bottles of wine every day. For those of you who DO regularly purchase and enjoy Guadalupe Valley wines in the $20 – $50 + range, you may still find the purpose of this blog post edifying. I set out to discover, explore and report on the best value wines for $20 and under. For the purpose of this post I am not including the larger wineries who you will find represented at Sorianos, Calimax and Walmart. Rather I sought out the boutique and the artisanal; in short the small-production bodegas and backyard wine makers who proudly sell their wares.

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Flavors of the Valley, Part II – Baja Wine Tours

Leo Torres pouring wine for Chef Mei and company on a chilly December day

Leo Torres pouring wine for Chef Mei and company on a chilly December day

Chef Mei was shivering. Her crimson shawl and slim white sweater were not enough to keep the Ensenada December chill off. Truly she had been a tad over-optimistic when she dressed for this blustery day. We are in Mexico where one expects sunshine and heat, wide-brimmed sombreros and spicy salsa. Yet it was cold and rainy and we were all chilled to the bone. Chef John Ash, Chef Mei Ibach, Liz Lynch and myself had embarked on a wine tasting tour of my beloved Valle de Guadalupe and were charmed by the rustic elegance of Tres Mujeres’ artisanal wines and the passionate innovations of Vinícola Torres Alegre. We’d braved some impressively rutted dirt roads, chattering and giggling all along, taking a few detours due to lack of signage and a lively dialogue that stole my attention.  It was time to refuel (our personal engines, not the car) so off we went to our next destination, Corazón de Tierra. It’s a bit of a treasure hunt looking for this jewel of a restaurant. But the prize is well worth the hunt.

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Flavors of the Valley with Chef John Ash, part I – Baja Wine Tours

"Ring the bell" at Tres Mujeres winery ...

“Ring the bell” at Tres Mujeres winery …

 

 

 

 

 

 

 

 

I adore giving tours of the wine valley where I live and work and introducing people to the distinctive wines from this region. So when my friend, Liz, from Punta Banda facebooked me and said she had some special friends visiting and wanted to take them winetasting, my mind started working immediately. We could take them here here and there! Or there there and here! Oh my, there are so many interesting wineries with AMAZING wines, it is hard to choose … Impossible to fit into one day. We could go rustic or we could go ultra sophisticated. We could stay on paved roads or really go off the beaten path. We could stick to a neighborhood or try to hit one in each mini-region of the valley. Some wineries have four or five wines– or dozens! — and a variety of tastings. Some wineries have only one or two wines (not to be overlooked!) Some wineries have very approachable, friendly winemakers and others not so much. When I discovered that Liz’s guests are both chefs, and world-renowned chefs at that, my challenge became even more discriminating.

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Be Italian

We talked about water, salt, the seasons and the glitter of tartaric acid crystals sparkling like crushed starlight in his just-barreled 2012 Merlot. It was truly an elemental conversation with wine maker, Camilo Magoni, who has been crafting wine in Valle de Guadalupe since 1965.

 

I was completely charmed by "Mr. Mogoni"

I was completely charmed by “Mr. Magoni”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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When Life Gives You Raisins, Make Raisin Wine

Grapevines sporting beautiful Fall colors

 

 

 

 

 

 

I did excitedly entertain the notion of making raisin wine after not finding any more suitable grapes in the field for traditional fermentation. My friend, Roberta, sent me a link elucidating the history of raisin wine in ancient Greece. Further investigation led me to the study of “Straw” wines made in Italy, so named because the grapes were dried after harvest on straw mats. My heart sank as I realized it was not simply a matter of culling any odd variety of wrinkled raisins left in the vineyard and putting them through the fermentation methods I had so eagerly learned and applied this year. This highly prized and labor intensive wine-style has been utilized in a few regions since pre-Roman times and involves specific varietals and quite a bit of aging. These robust wines are not meant to be consumed young. They generally are aged for three to ten years in order to turn out these irresistible elixirs.

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My State of Libation Address

Taking my dogs for a run in a post-harvest vineyard. The excitement is over till next year.

 

 

 

 

 

 

 

 

 

Against last week’s backdrop of frenzied 2012 Presidential campaigning I found myself rooting around in the dry, yellow-leafed vineyards of my tranquil Guadalupe Valley looking for grapes that hadn’t turned to raisins yet. While pundits of every stripe weighed in with their predictions for the election I was on the phone texting local growers and winemakers …. Does anyone still have fruit for sale? As the hopes and fears of the USA peaked in anticipation of election results I absorbed myself with the tasks that will ensure my livelihood for another year in beloved Mexico. I contacted everyone I could think of who might have a lead on late harvest grapes. In part I wanted to make up for the disappointment of my salty Barbera (more on that later) and try my hand again at carbonic maceration. In part I just wanted to keep the momentum going, I did not and still don’t want to stop. And in part, working at the very mundane tasks of daily survival was a necessary balance to the furious political rhetoric of the highly emotional and polarized race for Presidency.

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