Wednesday, August 18, 2010

Everything you wanted to know about Federal Wine regulations....

...but were afraid to ask! The Alcohol and Tobacco Tax and Trade Bureau (known as the TTB) has released an electronic copy of the information from their seminars this past spring
(download at: http://www.ttb.gov/pdf/compliance-seminar.pdf)
It is a wealth of information, especially regarding the reporting and record you have to keep regarding operations and such at you winery. Even if you are interested in starting a winery, this is a handy guide to have, as you can get a lot of your questions answered (without having to call, leave a message, etc.). Plus, having it in electronic format, it can live in your computer for handy reference, and save some trees to boot!
Hope you winery types find it useful!
Till next time
David

Tuesday, August 17, 2010

Why should the kids get all the summer time treats

We all remember those lazy, hot summer days when we were kids - eating a super cold pop-sickle before it melted from the heat. But now we are grown-ups and have developed a variety of tastes, and want something different, a little more...mature.
Well, here we go - Riesling Pops! This is a great idea for us in the over 21 crowd. Of course, it does give a whole new meaning to chewing your wine...
copy and paste the link -
http://www.blogger.com/post-create.g?blogID=4974186270997429561
I think this is a STELLAR idea (even if summer is stubbornly trying to by-pass western Sonoma County this year). I will be finding some pop-sickle trays and sticks and trying this out over the next few days.
Enjoy -
David

Friday, August 6, 2010

Move over Japan - Here comes Canadian WINE fed beef

OK, so most of us are familiar with Kobe beef - originated in Japan, where the cows are given massages and generous portions of beer every day (and, though probably the most expensive beef on the planet, there is a reason people will save for weeks and months for it), those wacky neighbors of ours to the north are one-upping the Japanese: Canadian Wine fed beef.
Yes, you read that correctly.
You can read more about this in the article -
http://www2.macleans.ca/2010/08/05/i-think-youve-had-enough-maisy/
but the just of it is one company in BC is having a rancher finish his cattle with grain, grass and about a liter of red wine a day. No word on massages, but they apparently get a bit chatty after a tipple of the grape - not to mention they are apparently tastier. I will be seeing if one of my local specialty meat places can lay their hands on this, dare I say, "pre-marinated" beef.
If our Happy California Cows make better cheese, who knows what kind of happiness from red wine will do for that next Canadian burger!
Enjoy
David