Step V: Bottling + The "Wait"...

We took a huge step and bottled my wine!

Bottles prepped and sanatized...check!

Wine properly conditioned...check!

Bottling cap and gauge attached...check!

Corks and "corker" purchased and sanatized, and ready...check!

Let's get this show on the road!

We opened the lid of the sealed bucket, and I caught the fist glimpse of my cabernet. It looked beautiful...gorgeous, glistening, ruby-red-plum-colored liquid-of-the-gods...right here in my kitchen!

Oooohhhh! I must taste it! BUT WAIT! My instructions and guide says..."STOP! Do not even taste it! Wait at least 3 months and let it peace out."
Read: It WILL suck and you WILL be disappointed!

But it's so pretty and I HAVE TO!

Of course, I tasted it. The instruction guide people must be crazy if they think I am going to stand by and bottle the wine without a swirl, sniff, and sip (or glass!)...thank-you-very-much!

Sip...

Hmmm, EEEEEK! AHHH! NOOO! BURN!!! lololololololol!!!! Ok, learned THAT lesson! Will refrain from opening a bottle for at least 3 months! It definitely needs time to chill OUT.

We proceeded to bottle about 30 x 750ml bottles of wine that night! Corking them was difficult...but soon accomplished...(Ryan got a solid workout!!!).

And now, we all wait. I know many of you are just as excited as I am, to taste my inaugural batch. I plan to crack a bottle opened for sampling on Thanksgiving, and anticipate a "refined" product by Christmas!

In the meanwhile, mini-projects include label design and application, and foil wrapping.

By-the-way, a name for my "winery" and 2010 inaugural cabernet has been chosen! I can hardly wait to make the big introduction! (Those of you who have the inside scoop on the name...keep quiet! You know who you are!!!)

So, until the next post: send me your wine stories, and CHEERS!

(Bottled: September 24, 2010; Written: A month late (Yes, a bit pathetic; but to be fair, I have been home a total of 5 nights total in October! Finally took a pic today of the finished product (above) after completing my Strategic Economics midterm! And yay- get to watch the Giants game!))

Darioush: Voluptuous Cabernet

A sad thing happened, and I lost a gorgeous post I had started on the past month's wine experiences. So, I'm starting over...

It has been an absolutely amazing month. From wine-making (bottling) in PA (yes, I need to post a blog on that!), to 10ish days in France (I hope you liked my first Frenchie post last week!), to fine dining/wining in Texas and Arizona, and Texas again! Wow. I've got loads of new material to work with! It's killing me that I can't focus 100% on wine blogging! Ahh! Here is a little post to keep you inspired. (By the way- some of you have emailed me recently with wine stories of your own. I plan to incorporate your thoughts and stories into the blog. So stay tuned!)

Let's start with Darioush. Quite possibly a new personal favorite from my last trip to Houston. Wow! Seriously, you can't go wrong with such a fine selection!

This is a beauty....a special big-bod Napa cab. Med-rare filet mignon from Pappas Bros. Steakhouse, with oak-y, voluptuous cabernet...life is good. (Am I the only one who describes wine as voluptuous? This is why you love me.

The bottle itself weighs double that of any other wine bottle. It's crazy massive!

Big black fruits, fabulous oak characters (coffee, chocolate, cigars). Beautiful perfection. I could sniff and swirl for hours.

10 days in France...a Plethora of "Vin"spiration!

10 days in France...a plethora of "vin"spiration! (hehe...OK, so maybe it's cheesy! BUT CHEESE IS A FOOD GROUP IN FRANCE! (and I am a willing participant!!! smellier=better! Obviously, I digress! But seriously, I am the one who keeps a cheese and wine spreadsheet. Let's not go there today, ok? Maybe some other time. I'm SOOO smiling...)

A new region to explore; the most condensed area of chateaus on all the world; ancient, glorious vines, spread across the rolling hills of the Loire...let's just say: life is good. Learning about the Loire has been amazing. This region, broken into 4 sub-regions, is known for its Sauvignon Blanc, Muscadets, an Cabernet Franc, not to mention delightfully dry, well-crafted rose (Woah, did I just compliment a blush wine? This MUST be good!).

Discussing them all at once would be too overwhelming, so I'm going to break this down into separate posts.

Let's start with Sauvignon Blanc...

We enjoyed several local, young Sauv Blancs at the chateau, most delightfully experienced with our lovely seafood meal on Monday night. My favorite Loire Sauv Blanc experience was actually seaside on L'Ile de Ré in Sainte Martin de Ré. Sipping beverages; relaxing; chatting...at the crêperie! Despite the drizzly weather...Sauv Blanc- light...lively...lovely, crisp and mineral-y - kept my spirits high. I couldn't keep my nose of of the glass! What a pleasure.

Contary to sometimes-over-the-top, fruit-forward, "New World" wines, this Frenchie style doesn't give all it's secrets away upfront. Instead, it releases them slowly, whispering....yet, with indescribable passion! Je suis arrivée. (I have arrived!)

Bonne!