I am going to start a new series which will entail simple wine making practices. I will use our in-house instructions for making Kamil Juices, however these are best practices that can be applied to ANY wine making, including grape wines (just after the pressing). If you have any questions or anything is unclear, please do not hesitate to ask questions. I would be happy to answer them.
Cheers!
Friday, July 29, 2011
Thursday, July 28, 2011




Thursday, July 14, 2011
Many German Gewurztraminer's tend to be on the sweeter side, but my favourites are dry or off dry, which I find creates more balance between acidity, alcohol and fruit without the cloying nature of sweeter wines.
If you have any Gewurztraminer left, I would suggest that you pair it with Thai curry, calamari (deep fried or pan seared) or my favourite proscuitto, mild cheese, an artisan baguette and good company.
Salute!
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