...Not!
My last two days of work have consisted of presentations and discussion about viticulture and enology (grape growing and wine making) with the company I work for.
Topics included the effects of macaration and alcohol content on tannins in winemaking, Clone expression in the vineyard and winery, and tasting... lots of tasting.
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| Erath Pinot Noir and Stags Leap Wine Cellars Cabernet Sauvignon clone tasting. |
It is amazing to get to see what these fabulous winemakers do with the fruit I look at! After tasting from 9-12 we ate a wonderful lunch at Mojave on the patio of
Desert Wind Winery. Then off to tour Dick Boushey's vineyard and taste different wines made from a block of Syrah we were looking at. Then we were able to tour the Washington State University research winery at WSU-IREC.
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| The Walter Clore Center |
Dinner was amazing back at the beautiful Walter Clore Center in Prosser!
Frank Magana catered a wonderful meal of bacon wrapped beef filet over a bed of mushroom pilaf with the last asparagus of the season drizzled in hollandiase sauce. A wonderful evening of great food, an amazing view and conversations with great people.
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| The 'tour de France' |
Oh and how can I not mention the wine?? Started with some sparkling, then onto Grenache Blanc from Dick Boushey's vineyard, then a wonderful 'Tour de France'
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