Category Archives: travel

Making Mad Mead Part 5: Judgment(al) Day

For those following along at home, you can check out my mead series here

After initial hostilities and threats to my person, traditional mead makers seem to have accepted my presence in their midst, and I have come to see the interplay of their dominance battles within the tribe and the constant quest for honey  and authenticity with the detachment of a rational anthropologist. I can only hope to retain the trust of these gentle, beautiful creatures in the future. 

Jewel on the Columbia

With my mead clear, stable, sweet and carbonated to deliciousness, it was time to pack up the station wagon and head down to the Pacific Northwest Homebrew Conference. You may recall I was on the hook for a seminar on Meadmaking, one I chose to title, “Mead: Delicious Historic Beverage or Spoiled Bee Vomit?

It’s held in Vancouver Washington, which is immediately north of Portland Oregon, where most of the brewing clubs and a lot of the brewing action in the Pacific Northwest happens.

Why hold it in Washington if Portland is so darn awesome? Money: doing it in Portland would probably double costs as with popularity comes great price tags. Still, although Vancouver is a tiny little burg it’s not a bad place at all. Best of all it’s only about a 5-1/2 hour drive from Chaos Manor, just over the border from Washington in Canada. With a car full of jockey boxes, CO2 apparatus, kegs and bottles, I wedged a suitcase and a spouse in there for the journey.

That much happiness can only occur in the presence of donuts

Portland is not without its charms, and I killed a couple of days hitting Voodoo donuts, parks, museums and shopping. I was also lucky enough to have time for my friends Emily and JT, a delightful couple of Oregonians who not only make great beer, but are also cool in many other ways. That’s pretty much the best part of working in the industry I’m in: you meet so many wonderful, gracious and lovely people, and long after businesses are gone and deals are done, they’re the ones you remember.

Eventually I had to put the beer down and go to work. The seminar was a success, with a couple of dozen folks listening to my lecture (you can check out a copy of my presentation here), enjoying Ancient Fire Mead and my own creations. Everyone agreed that Ancient Fire‘s meads (generously donated, if you recall, by Jason and Margot Phelps) were superior examples of the craft, while my bone-standard traditional mead was (generously) described as ‘icky’.

The Barkshack was very well-received, with some participants asking for thirds, a very gratifying circumstance. I had a lot of really great questions from the crowd, who were keen to make their own mead, authentic and drinkable. While I’m only a winemaker trying to understand all kind of fermentation, I hope my message that mead–heck, any fermented beverage, for that matter–doesn’t exist in a vacuum on it’s own, but needs to be seen as part of the family of fermented drinks that we can all share, whether it’s dandelion wine, Russian Imperial Stout, or Cabernet Sauvignon. Tradition is great, because it teaches us where we come from and how we got to where we are, but it’s innovation and sharing ideas that will take us where we’re going next.

After the lecture was done, it was time for club night. If you’ve never been to a brewing conference club night, you’re really missing out. If you’ve been to the one at BrewCon (I was there the last time it was in San Diego) it’s a glorious riot of beer craziness. PNWHC club night is smaller, but they go all-out crazy with beautifully decorated booth, some of which are more like small brewpubs than little club gatherings.

Tim, Alvaro and Nathaniel, representing Vanbrewers and the Tri-Cities brewing clubs. Seems legit.

Our own booth was a bit more modest, as it was me straddling the fence for the Tri-Cities Brewing Club and for Vanbrewers, along with Alvaro and Nathaniel. We’d like to make a big show of it, but with the US exchange rate and transportation costs all of us were combining it with business trips or vacation time. We were up 50% in attendance year-over-year, a trend we hope will continue.

We were pouring Nathaniel’s Vickie’s Smoked Porter, a really solid porter made with Miss Vickie’s smoked potato chips, Alvaro’s Pisco Sour (I think it was a Saison base, but boy howdy was it delicious) as well as his new world Pilsner with modern German hop varieties, as well as my Barkshack Ginger mead.

My own prediction was that while the blockbuster Imperials and Double IPA’s were going to be early favorites with the crowd, the mead, balanced to off-dry, fruity and refreshing, would get more popular as the night progressed.

In the spirit of the thing! Glad you enjoyed it, Wendy!

Turns out I was right. By the end of the evening most of my keg was gone, with the folks enjoying it coming back for fourths and fifths (not to worry: everything took place in the hotel and nobody was driving anywhere, and there wasn’t anyone overserved–lots of little samples instead).

Straight-up legends, Mike ‘Tasty’ McDole and Denny Conn

Two very welcome visitors were Denny Conn and Mike McDole, who both tried the Barkshack and appeared to enjoy it. Denny’s comment was that it was the first mead he’d tasted in years, and that he didn’t mind it was the highest praise I could have asked for.

Obligatory fanboy picture

After that it was all over but for the packing and tidying and tripping back up to Canada. I’d like to think I learned something on my mead journey, both from making it, teaching people about the history of fermented honey, and the fallout from a tiny minority of mead makers who really took offense at me approaching ‘their’ beverage with humor and cynicism.

People love what they love. And we beer geeks, wine dorks and mead maniacs love what we do so passionately that we’re willing to share both our brews and our knowledge with others, so they can catch the bug and make it a part of their lives–or at least so they can understand something we consider amazing and wonderful.

That’s a thing worth investing your time, your passion and your self-identity into. And I’ll drink to that.

Cheers to you! 

 

 

 

Catching Up, Up, and Awaaaay!

Anyone? Bueller? Bueller? Bueller?

Anyone? Bueller? Bueller? Bueller?

It’s been a long radio silence from me for reasons varied and sundry, the principle of which is that I’ve been rascally busy for the last two months, with matters professional and personal. I know that professional technically includes ‘keeping my blog updated’, but that’s one of those important-but-not-urgent things that gets pushed back enough that it sometimes disappears altogether.

A few berries short of a sundae

A few berries short of a sundae

Part of my occupation was my community garden plot. We’ve had an extraordinarily good spring and summer–come to think of it, we basically skipped winter as well, with a long, warm period extending from November through to the middle of April, when suddenly it was summer–no spring, no tentative sprouting of plants, just a drop-kick right into full-on heat and sunshine.

That'd be a pretty short elephant

That’d be a pretty short elephant

This is a pretty big contrast to past years when we were joking about ‘Juneuary’, and bemoaning the endless grey rains, conveniently forgetting the fact that we choose to live in an actual rainforest. Normally I’d plant my garden on the May long weekend (the Monday before May 25th) but this year I had a lot of work to do and got it in on the last week of April.

Part of the work was building five new boxes. I have a community garden located on the site of a reclaimed marsh. While it may have been fertile one hundred years ago, the soil is pretty much hardpan clay, with a few inches of topsoil to cover. For a decade I rototilled, added sand, peat moss, compost and other amendments, but the soil quickly ate that up and returned to its peevish ways.

Two years ago I gave up and built some garden boxes. I make them deeper than is usual, and it seemed to work out really well–the results have been beyond what I could have expected. I expanded from three big boxes and three smaller ones, adding four big boxes and one broad but shallow one for vines like zucchini and squash.

Pay no mind to the man behind the kilt

Pay no mind to the man behind the kilt

It was quite a bit of work, between pounding stakes, screwing boxes together and then filling them, wheelbarrow by back-breaking wheelbarrow with soil. As I usually claim, I’m in it for the fresh air and exercise: tasty vegetables are just a by-product. But what a by-product! Between top-quality soil and an early, hot and extended growing season, things have been going crazy.

Gardens gone wild

Gardens gone wild

Unfortunately, the garden is a bit disruptive: it’s on an old farm site, but it borders a nesting sanctuary and a marsh. As such, there are marshy-type creatures there, including some that love fresh garden produce. The worst are beavers: you wouldn’t believe the damage a couple of beavers can do to a garden in only a few hours, especially to grape vines (I’ve lost four over the years) and fruit trees–a decade of growing and poof! It’s part of a dam.

Download these raspberries

Download these raspberries

When the beavers get bad, the wildlife service comes and hauls them away, relocating them. One doesn’t bother beavers without the help of a professional. First, they’re protected and only licensed hunters and trappers can harvest beavers. Second, they’re incredibly dangerous, and routinely kill people who try to interfere with them.

Beavers aren’t the worst, though, as they’re a once in a while animal. I save most of my ire for rats. Sadly, it’s my fault they’re trouble. If you think about it, the average rat is a timid riverbank rodent eating seeds and the occasional bird’s egg. Plunk down eighty or a hundred garden plots next to that riparian paradise and all the rats see is about a trillion calories of easy-to-get deliciousness. They multiply out of proportion to the natural landscape and start raiding. This year I finally took action, netting my corn and setting traps for them. While it worked, I’m not happy with having to murder rodents whose only crime was to recognise an easy meal. Thus is ever the life of an ethical omnivore.

Aside from the garden, I’ve been busy other ways. The building next to me (as in, right up against my suite) burnt to the ground.

fire

Gelato is not supposed to be served hot

That was exciting, especially the part where the flames shot up over the garden wall and incinerated my magnolia tree.

Ashes are good for trees, right?

Ashes are good for trees, right?

Sheesh. Not something you want to see out your bedroom window.

Also, there was the Winemaker Magazine conference in Portland, a delight as always.

workin the booth

Master Vintner! The best winemaking stuff ever!

This year I did a day long boot camp seminar, teaching a class full of people advanced techniques for making wine, demo’ing equipment and doing things like post-fermentation elevage, as well as four other lectures, an author’s round table, and a couple more.

The folks at Winemaker Portland were a happy bunch.

The folks at Winemaker Portland were a happy bunch.

The earlybird winemakers get the wormy old teacher.

The early bird winemakers get the wormy old teacher.

Those people at Winemaker beat me like the family mule sometimes.

Catching up with Gi--always a delight

Catching up with Gi–always a delight

Fortunately there was time to hang out with old friends, enjoy a few noshes

If you're in Portland, I recommend Ox. They have meat.

If you’re in Portland, I recommend Ox. They have meat.

Winemaker was fun, if a bit of a whirlwind. It was really nice to catch up with my pal Wes Hagen. We just don’t get to see each other often enough. As a consequence, we tend to act like ninnies when we do, which is always fun.

In which I corrupt Wes' palate with hoppy hopulence.

In which I corrupt Wes with hoppy hopulence. Photo courtesy of the delightful JT Matherly, a fine new Portland friend.

After Winemaker it was time to gear up for the AHA national conference in San Diego. I’ve wanted to go to an AHA conference for at least 20 years, but always had some corporate drudgery that made it impossible to attend. This year I went under the auspices of my good friends at Northern Brewer, which got me in everywhere and helped me make some new friends.

Yes, that's Wil Wheaton: Tabletop, Titansgrave, Star Trek, Stand By Me and zounds of other things. I felt pretty cool

Yes, that’s Wil Wheaton: Tabletop, Titansgrave, Star Trek, Stand By Me and zounds of other things. I felt pretty cool, hanging with such a chill dude.

Not only did I get to hang out at the NB booth, I got to do some backstagey stuff, like drink a whole keg of Russian Imperial Stout at an afterparty, plus hang out with a thousand-odd homebrewers and taste some of the best dang beers in the whole world, all in one convenient place.

Sessioning the Woot Stout. Whose idea was that?

Sessioning the Woot Stout. Whose idea was that?

Hanging at the Northern Brewer booth with Todd and Chris. Good times!

Hanging at the Northern Brewer booth with Todd and Chris. Good times!

Pro night at the AHA--so much good beer, so little liver capacity!

Pro night at the AHA–so much good beer, so little liver capacity!

As part of the trip I rented a car and drove down the Pacific Coast Highway. If you’ve never done this, I highly recommend it. It’s the most beautiful drive you can imagine–and just when you think it can’t possibly get any more gorgeous, it does.

Yawn. Yet another spectacular view.

Yawn. Yet another spectacular view.

I even got in a little whale-watching, when I decided to pull over for the first time in 2 hours and picked the only spot on the coast with a deceased mammal washed up.

Not very lively, but it was easy to keep track of.

Not very lively, but it was easy to keep track of.

I also made my traditional stop at the Tonga Room. It’s the finest Tiki Bar on earth, located in the basement of the Fairmont Hotel in San Francisco. There’s something about a restaurant that serves drinks the size of punchbowls, and has a boat floating in the middle of the room, the better to facilitate the occasional indoor rainstorm.

tonga room

Great drinks, excellent food–that really floats my boat.

Returning home, I had a load of projects to get to. First up, a 4th of July barbecue. No, not grilling: a real barbecue.

home barbecue

Ribs, for your pleasure. Along with brisket, chicken and sausage.

Also, there was a seafood boil.

Spot prawns, dungeness crab, white prawns, chorizo, with corn and potatoes from my garden.

Spot prawns, dungeness crab, white prawns, chorizo, with corn and potatoes from my garden.

I was also part of the Tri-Cities Cask Festival, and we really had a great time doing our first beers-from-outside-of-Vancouver-city tasting. I was media man, but managed to get in on the keg tapping action (note: all pictures courtesy of Vancouver Photoworks).

First, drive in the spile.

First, drive in the spile.

Next, drive in the tap.

Next, drive in the tap.

. . . and then the gushing and the shouting and the glayvin!

. . . and then the gushing and the shouting and the glayvin!

I did a little brewing as well, trying to keep my skills sharp.

My ISA with Caliente hops. Fruity yum-yums.

My ISA with Caliente hops. Fruity yum-yums.

Let’s see, what else have I been doing . . . oh yes, I conducted a Scotch tasting.

Scotchy Scotch Scotch

Scotchy Scotch Scotch

Made some epic sandwiches . . .

Garden tomato, home-smoked pork belly, Muenster cheese, double-grilled.

Garden tomato, home-smoked pork belly, Muenster cheese, double-grilled.

Spent some time with my now very old gentleman cat.

He's a very good boy.

He’s a very good boy.

And I worked on my winemaking.

Beards help you taste.

Beards help you taste.

Speaking of which, lots of good things coming up in the Master Vintner winemaking world! But this post is long enough with the catching up already. Tune in soon yet more will be revealed.

Back In the Land of the Living

That's the one, officer

That’s the one that got me, officer. Arrest him! 

It’s been over a month since I posted to this blog. In social media terms, I might as well have left on a voyage for the new world and been captured by Barbary pirates and written off for lost, mourned only by creditors and a disgruntled cat, forgotten by time and tide.

I was originally taking a two-week break to go to Mexico, in order to soak up some Vitamin D (aka, ‘lay in the sun’) and local culture (aka ‘Tequila’). I did that and had some fun, but felt a little off the second week of the trip and by the time I got home, I had a cold.

Only no, it was a case of the H3N2 influenza. In popular culture a lot of folks equate a bad cold with ‘the flu’–I’ve probably been guilty of that myself. But the truth is this: if you can get out of bed, you don’t have the flu. Between a fever that ran over 102F for the better part of a week and the constant feeling that I needed a good solid night of sleep every time I woke up, I was off my feet for a week, recovering for two more and (oh the horror!) I completely lost my sense of smell and taste for nearly a month!

snu

All the happy bottles! 

Happily, that’s all behind me now, so I can get back in the saddle. I’m going to be tasting my Master Vintner series wines! They’re still very young but will have calmed down from bottle shock and be showing their true character.

I’m also hard at work on new projects with my friends at Northern Brewer, so I better get crackin’, and let the disgruntled cat and the Barbary Pirates know that I’m back amongst the living.

 

 

Drinking With Your Mind

Here comes the airplane!

Here comes the airplane!

It’s an old saying in the restaurant industry that diners eat with their eyes first. I always thought this would make spicy food vastly less appealing, but I learned that it’s a metaphor for how perception informs reality: if you think something is going to taste good, it’s going to taste good to you. Seems clear enough, but here’s the kicker: apparently we actually drink with our preconceived notions and our expectations.

Free? I'll take two!

Free? I’ll take two!

In a 2003 study by Dr. Brian Wansink of the Cornell Food and Brand Lab, diners were given free glasses of wine with their meal. Some were told it was a French wine, others were told it was a local (North Dakota) bottle. It was, in fact, Two-Buck Chuck in both cases. But the people who were shown a French label ate more dinner, and rated the food higher. Those who thought they were getting ND wine ate less and rated the meal ‘average’. Same wine, same food, different perception.

This really struck me, because over the years I’ve had a lot of calls from retailers asking for help finding a particular kind of wine for a customer. Typically they’ve had a bottle of wine on a vacation, or in a great restaurant somewhere, and they’re looking for a wine kit closest to it in flavour and aroma. I have to suppress feelings of despair at these calls, not because we don’t have something that’s stylistically close to the wine (we might even have a kit that’s nearly identical, or can be made so with a little tweaking) but because it isn’t the wine that they want to replicate. It’s the experience.

The wine tasted like crisp air, beautiful mountains, and fresh powder . . .

The wine tasted like crisp air, beautiful mountains, and fresh powder . . .

It’s even worse when the retailer starts off with, ‘They just got back from Switzerland . . .’. Typically the people were sitting on a patio on Lake Geneva, or in a ski lodge in Gstaad, and they had a wonderful white wine called ‘Fendant’. Fendant is the Swiss name for Chasselas, a grape with long history and short flavour. It’s slightly citrusy and the best examples hint at grassiness, but mostly it’s really, really neutral (hah, Swiss wines taste neutral, who would’a thought?) which is to say, bland.

But the folks were in the mountains, in a wonderfully well-organised, clean country, enjoying the fresh air and perhaps some wonderful cheeses, at peace with themselves in the center of a grand and magnificent setting. They could have been drinking lighter fluid and would have enjoyed the bouquet and ordered a second bottle. Many times people will bring a bottle home and when they open it, find it very disappointing. This is the origin of the phrase, ‘It doesn’t travel well’ . That actually means, ‘I couldn’t bring the setting and the experience home along with the wine.’

What's good wine? It's any wine you like, no matter it's price or what other people think of it.

What’s good wine? It’s any wine you like, no matter it’s price or what other people think of it.

What to do? Nothing, really. There isn’t anything wrong with letting a whole experience wash over you, having it enhance your perceptions. One of the most incredibly delicious bottles of wine I ever had was a bottle of Louis Martini Cabernet Sauvignon. While there’s nothing wrong with that wine, I recall it as being utter ambrosia. But then, I was falling in love at the time, and the sky was bluer, the air was fresher, and I was the person I always wished I could be at that moment.

We can all take a bit of wisdom away from experience versus actuality: it’s always good to be mindful of what we eat and drink of itself, and to be present at every moment of our lives. As the sage once said, “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.”

I couldn’t agree more.

Catching Up

Oh, I’ve been a bad blogger.

hopunion-interior

I’m smiling because I’m in the middle of a factory that processes hops–reason enough for a lunatic’s grin.

It’s been a full month since I last blogged. But to my defense, I’ve been a bit busy. In addition to my partnership with Midwest Supplies  and our cool new Master Vintner line of winemaking products, I’ve been busy doing a few other things. First, I shot some videos:

And then I did a little bit of travelling. Since the end of August I’ve been to:

  • Minneapolis
  • Houston
  • Atlanta
  • Victoria
  • Denver
  • Seattle
  • Yakima
  • Boston
  • Virginia
  • Philadelphia
  • Minneapolis (again!)
  • Detroit
  • Chicago
  • Kelowna
  • Summerland

In that time I’ve been to Hop and Brew School, done wine opportunity seminars for consumer beverage retailers, Limited Edition wine and food pairing events, shot many videos, attended the Great Canadian Beer Festival, helped plan catalogues, merchandised stores, drank beer and laughed a lot.

And now I’m typing this up in an airport lounge waiting to jet off to Winnipeg. I’ve had some exceptionally good luck with local weather on my travels, and had a lot of fun working with my friends in all of the cities I’ve visited, and I’m looking forward to the same over the next week.

I’ve got three or four blogs lined up, and soon I’ll have some very exciting news to share, but that’ll have to wait another few days: I’ve got some sales training to do, another couple of Limited Edition wine tastings and a webinar session for the members of the Canadian Craft Winemakers Association.

Uh-oh, it’s wheels-up. Hold the door, I’m coming!

Road Trip

Houston skyline

Nice little place . . .

After a relatively quiet summer at Chaos Manor it’s back on the road for a bit. I’m in Houston today, a city I’ve only been through once before. I’m giving a presentation on wine retailing here and I’m really looking forward to it. Not only do I get to meet Texas homebrew shop retailers (some of the friendliest folks you’ll ever meet) but also, Mexican food!

texmex

Come to Papa

If you’ve never been to Texas but you have been to Mexico, the food is different. It’s even called ‘Tex-Mex’. But it’s ridiculously good, and I’m looking forward to digging into some of it.

I’m only here for one day: tomorrow at o-dark thirty I’m off to Atlanta to catch up with some more retailers there. Just like Houston, I’m looking forward to meeting up with a great bunch of people and having a really detailed discussion of wine retailing in the USA.

My lunch strategy might have to change there, but I’ve got a plan: barbecue. Canadians are woefully ignorant of real barbecue. Shamefully, we use that word to describe grilled food, which isn’t actually anything like barbecue, which actually centers around low-heat, long time cooking over smoky wood fires.

franklin-bbq-brisket-6

Now that’s a pit!

Before I started travelling in the USA I had no idea that there was so much regional variation–Texas does beef best while the Carolinas do pork but have fierce regional loyalties to different sauces. Memphis does chopped pork and fabulous ribs, while Kansas City barbecues any animal that holds still too long (barbecued lamb ribs are to die for). It was all confusing and I didn’t know what to order.

But I put in action a clever strategy: any place I go that has good barbecue, I ask for help, with a little twist. If I’m in Carolina I say, ‘I’ve had Texas barbecue–is this anything like that?’. Local pride swells like thunderheads, and folks are quick to guide the poor, misguided Canadian to ‘the good stuff’. Sure it’s  a wee bit of a fib, but I’ve had so much good barbecue from it that I can’t help myself.

Which reminds me of something my favorite food anthropologist, Margaret Visser put in her book, Much Depends On Dinner: people are the same everywhere: the only thing that changes is the dinner.

But it’s a long time until dinner–work first!

 Edited to Add . . .

barbecue

Ribs, brisket, spicy sausage, jalapeno corn muffin, heart-attack potatoes and dirty rice. Even the salad had barbecued meat in it.

That was some pretty good barbecue.

Summertime, and the Livin’ is Busy

I’ve had a busy couple of weeks: between staying ahead of my garden and keeping up with writing projects and clients I haven’t had a lot of free time.

home garden

The Patio–not just decor, this garden supplies herbs to my kitchen.

Fortunately I’ve got a break: I’m flying off on an exciting big city adventure! Toronto here I come. Well, GTA, here I come . . . I like Toronto, but in 20 years of travelling there several times a year, I think I’ve only actually spent a total of four days in the city, so it still seems like a strange place to me, but business is business and travelling for pleasure never seems to take me to the exotic places in my own country.

On the other hand, all this will be waiting for me when I return!

community garden

Raspberries, currants, apples, potatoes, basil, tomatoes, artichokes, beets, turnips, zucchini, squash, beans, broccoli, carrots, lettuces, cabbages, horseradish, celeriac . . . et cetera

I’ve got some cool new stuff in the pipeline: I’m shooting video, but while I’m great in front of the camera, I’m not as competent behind it. I hope I’ll have something better than a blooper reel next week.

I’m also bent on getting some all-grain brewing done. One of my current projects is to get my full brewing setup back on-line, and it’s happening. I’m drilling holes in pots, connecting mash screens and generally planning stuff up–wait until you see my new grain grinder (one of the video topics to come).

Beyond that, as always I’ve got a million words to write and many other promises to keep. Hurray for self-employment, my boss never lets up on me!

Whoops! Time to pack, and I’ve got to water the gardens before I leave.

Winemaker Conference 2014

Winemaker New York 2012

A discourse from the source, of course, of course.

I’m heading to Virginia next week for the Winemaker Magazine 2014 conference, June 5-7 at the fabulous Lansdowne Resort in DC’s ‘Wine Country’.  I haven’t missed a conference since the very first, in Monterey back in 2008. I love the Winemaker conference: even though I have to work during the conference I get a chance to meet old friends, find out how their wines are coming along, see how they’re doing and generally catch up with a great bunch of people. In all these years I haven’t met one winemaker I wouldn’t be happy to have as a guest in my house. I think there’s something about taking winemaking seriously that self-selects for thoughtful, happy folks.

teachering

Lecturing to a sharp crowd

This is going to be an especially cool year. I’m teaching a one-day Winemaking Boot Camp. It’s going to be an intensive one-day course with a lot of hands-on trials of advanced equipment, for bottling, transferring, processing and testing. It was a bit of a scramble pulling it all together since my previous corporate sponsor is no longer involved with the conference, but with the help of some friends (more on that soon) and the understanding and largesse of Winemaker Magazine (thanks Brad!) I think I’ve put together a really outstanding program.

top-secret

I’ve got a little file on that . . .

The really cool part is going to be on post-fermentation correction of wine character. This is the secret stuff that in my former life I was obligated to discourage, since it wasn’t part of the program for our products–the companies stances have always been that wines made from kits should be considered complete in themselves. While this is technically true, that still leaves an awful lot of room for tweaking kits, especially now that the toolbox and palette of professional winemakers is now available to retail consumers! It’s going to be a ton of fun!

Well, if I get that case of wine across the border, that is . . . hmm.

You can follow me on Facebook and Twitter for ongoing updates ( #WineMagConf) from on the ground.

Also, as always bookmark this page and check back: good news is always just around the corner!

 

 

Heading for a State of Grace

“Hawaii is not a state of mind, but a state of grace.” – Paul Theroux

Maui--wow-ee!

Who can take a place this beautiful seriously?

And thats where I’m headed. I’m working on my sixth decade, and despite relative proximity (can’t get much closer to Hawaii and still live in Canada) I’ve never visited the islands. It’s been a cold winter and a terrifically interesting year so far, and I need a break from shivering and hustling.

Sadly I had rotator cuff surgery last week and that means no snorkeling. Quelle dommage! But I’ll muddle through with the help of beaches, waterfalls, musubi, poke, pork and probably a wee tot of rum. Or two.

I’ll be hitting the ground running when I get back. First I’ll be teaching a homebrewing class at Beyond the Grape in Port Moody (want to learn how to do your first brew with grains, hops and extract? Call Michael or click here and get hooked up!)

Tiny little glass, hmmph!

Smile and the whole world smiles with you. Drink, and you won’t care.

Right after that it’s the Winemaker Magazine 2014 conference June 5-7th in Virginia. I’ll be teaching a boot camp seminar that will include the use of advanced equipment (vacuum bottle fillers! Home laboratories! Super-secret ingredients!) and top-level techniques for making your best wine ever! I’ve never taught anyone this stuff before, so the folks who attend are going to have secret knowledge!

It’s shaping up to be a busy year. I’m looking forward to it!