The New Door

So we have been a long time since our last post. The wine farm has been really busy. Started pruning three weeks ago, bottled Riesling and Rose', built a new lab for Matt, remodeled a bathroom in the winery, started (would have finished if the sheet-rockers were not so slow) a new office and have been generally running in circles. Loving the early spring weather and eagerly awaiting bud break in vineyard.

These are a few pictures of the new door we installed as well. Our friends built this thing from scratch. I am amazed. What do you think?

Bad Karma but Worth It...

You may have seen this video before as apparently it is famous (so much so Family Guy referenced it I am told). However, it is really funny and slightly wine related. Please note you will lose at least 5 karma points upon you laughing out loud (which will happen for sure) but a good laugh is worth it sometimes.

History Awesomeness

This the best part of American history I have ever heard of. Enjoy! It came from The Jacksonville Wine Guide (I even stole the image they posted) at http://tinyurl.com/yf3reu7 I love this.


Tuesday, January 19, 2010
Wine Fact of the Day - The Wine Brick

During prohibition, a product called the 'Grape Brick' was sold to thousands of wine-starved households across America by wineries looking to recoup their loses. Attached to the 'brick' of dried and pressed winegrape concentrate was a packet of yeast, and the stern warning, "Do not add yeast or fermentation will result."

Here are the instructions:
To make a refreshing grape-juice drink, dissolve the grape brick in a large pitcher of water.
However, on the other side of the package was a warning:
Caution: Never mix contents in two gallons of warm water to which you have added a pinch of yeast, and one pound of sugar. If this mixture is left to stand in a cloth covered container for two weeks, an ALCOHOLIC beverage will result, which is illegal.

Corks, Corks and More Corks...

In the spirit of education and to feed to my dorkiness the following video is on the cork manufacturing process. Amorim (the company shown here) is actually one of our suppliers.

Amazing (but useless) Fun Fact

Today we attended the Wine Yakima Valley semi-annual meeting. Lots of intersting things coming into the fold for next year. There was also a quick social media presentation put together by WYV's marketing partners at MWW Group (good job Katie!).

I came back from the meeting with some interesting ideas and facts. Somewhere between the end of that meeting and right now I stumbled upon this utterly facsinating but completely useless fun fact answering the question "if you printed twitter..."

I know I am sort of dorky but I found it interesting and at a minimum you can entertain your friends at the next cocktail party.

http://www.cartridgesave.co.uk/news/if-you-printed-twitter/

Use the link as I cannot out why once I publish the image half of it is cut off.


Infographic by Cartridge Save

I find this article on world of booze in the year to come to be rather entertaining (even if written by a Canadian). I specifically like the "family" restaurants with sommeliers. Enjoy!


http://www.theglobeandmail.com/life/new-year/a-tipplers-predictions-and-wishes-for-2010/article1414507/

P.S. This picture has nothing to do with the link. I just really like it. Thanks Mom for the great picture of the new (relatively) wine.

Recipe from South of the Border

So while in Mexico I managed to sneak in a little fishing time. Had a great time and came away with one Dorado (aka Mahi-mahi or dolphin fish). For vanity's sake it is pictured here. We made it for dinner that night as follows in this really easy super delicious recipe we lifted from the our fishing guide. We paired it with a Mexican Sauvignon Blanc (although TMW Riesling would work better :) and it worked swimmingly.

Ingredients:

Mahi-mahi steaks (roughly 6 to 8 ounce steaks-ours were roughly 3/4 inches thick) or one bigger filet if you like

1/2 cup olive oil

Juice of 3 small limes

1 cup chopped cilantro

Salt and pepper to taste

Mix oil, lime juice, cilantro and salt and pepper together in a small bowl with a whisk. Brush mixture onto the fish about 15 minutes prior to adding to the grill (the lime juice will start to cook the fish if done much longer). Use about 2/3 of the mixture so you can add some while grilling as well.

Pre-heat the grill on high. Place fish on grill skin side down. Turn heat down to medium low. Baste fish once or twice during the grilling process using all of the remaining goodness. Do not turn over fish during cooking. Cooking time roughly 15 minutes for medium.

A friend threw together a pineapple, tomato and jalapeno salsa to go with it and we served it over rice. Try what you will and let us know what works.

Enjoy!