Archive for the ‘wine school’ Category


On Wednesday, Suzanne invited me to California WineWorks, in Ramsey, New Jersey, to partake in the pressing of her group’s Cabernet Franc.  Just one week prior, they’d gone to crush the grapes, which came from Napa, their fist step towards making and bottling their own barrel of wine.  Under the guidance of Craig and Clara Cicciari, the owners and winemakers at California WineWorks, they then added sulfites to kill off the natural yeasts (or bloom), before adding one of the six yeasts from which they could choose.  After fermenting the grapes for a week, during which they were punched down to extract color, flavor, and tannins from the grapes, Craig added rice hulls to aid in the extraction of fermented juice.   (more…)


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Hungover from Sunday, when Kelleigh hosted our Wine Club’s first dinner (see above), with parings for every course (menu to follow), I taught all day on Monday, and prepared for my final exam at the International Wine Center, after completing an eight week course.  The first organization in the US to be affiliated with the Wine & Spirit Education Trust (since 1994), IWC offers Intermediate and Advanced courses, both of which are precursors to the WSET Diploma in Wine & Spirits; the Diploma program being a pre-requisite for those who desire to become a Master of Wine (there are 277 world wide).  And while the latter is not something to which I currently aspire, I gained a lot of specific knowledge and cannot wait to register for the next course. (more…)

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