Feel free to contact me to discuss consulting services–I’d love to see how we can make you as successful and profitable as possible.

Tim Vandergrift Communication and Consulting
207-1119 Vidal Street
White Rock, British Columbia
Canada V4B 3T4



5 Replies to “Contact”

  1. I have a Selection Murray River Reserve that has been bottled for a year. Sampled a bottle last night, (very nice), only to find wine diamonds at the bottom. As good as that may be I really don’t want to share this with my friends. What would be the best way to remove the diamonds while preserving the best of the wine?


    Dawn, I used your question as a springboard for my other blog–check it out here:

    Thanks for the idea!


  2. Hi Tim, I’m the same guy (retired dentist) who wrote you a couple of years ago,and commented on your excellent grasp of dental plague developement, however this time I have a question for you.

    In that your wine kits (juice) are partially concentrated, and some water must be added back, how is the initial concentration or dehydration accomplished??
    I always assumed it was by ‘vacuum dehydration’, whereby you can ‘boil off’ the water at lower temperatures just by reducing the vapor pressure in the containment vessel holding the juice.

    I am currently on a winter holiday and I just met a woman who operates an inI ‘instore/do it yourself’ wine operation, and she claimed the juice was just commonly boiled in order to eliminate the water. If this was the case, I felt it would have a very negative impact on the juice, as compared to just proceeding to fermentation with no boiling and the resulting high temperature.

    Could you describe the process for removing the water from the juice, and also provide the rational for removing 5 or 6 litres of water from 23 litres of juice.

    Thanks very much,

    1. Bob,

      Great questions: I’m going to put this in a future blog–I’ll mail you to let you know when it goes up.



  3. Hi Tim,

    I read your article regarding kits (see excerpt below) and I just bought the “Winexpert Selection International Italian Brunello With Grape Skins Wine Kit”. I’m wondering how long should I age this wine (or any of the grape skin kits) to get it’s peak if I’ll be storing in a dark closet. I know this accelerates aging, but I don’t have a wine cooler/cellar. You say at least two years to get it’s peak. Is that cellared or boxed in a closet? Thanks for the help!


    Grape Skin Kits
    At 15+ liters (4 gallons) in liquid volume, with an added package of grape solids, these kits are made with high-quality grape juices. Grape skin kits have the highest levels of dissolved solids, but this makes the drinkability trade-off an issue. The skins add phenomenal levels of dissolved solids and quite a bit of harshness in youth (although some manufacturers have a proprietary processing that alters this slightly: read on). As they age, they drop their rough edges and come into smooth maturity, and really replicate the finest commercial wines from grapes. With this extra level of solids and grape material, these kits aren’t for early drinking: they’re for laying down and avoiding for at least a couple of years. As with all wine kits you can drink them much younger, but they do get better and better as time passes. Hang onto them for two years to catch the beginning of what they offer, and two more years to savor their peak.

    1. Fred,

      Unfortunately I am unable to comment on that company’s products in any way. You can contact them at their customer service email, I’m sure they’ll be glad to help.

      In a general sense, cellaring is a process that ages wine slowly enough so that you can catch it at the peak of character and then have it last long enough to drink every last bottle. If you’ve added all the sulfite recommended, I’d say drink a bottle every three months or so and when it gets to perfection you can count on it lasting at least that long again before declining.

      Hope that helps!


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