It’s all about juggling. I’ll have at any one time 30 to 40 fermentations going. Yesterday started out with me getting Bill ready to go to the warehouse in Napa to pick up wine for our shipping area located in the basement of our house in St. Helena. Once he was off, I had some time to spend on finishing last month’s federal excise tax forms. We have to file federal excise taxes (Form 702) every month. I worked on that until about 1:00pm when my nephews friends from Denmark showed up. While I was enjoying a glass of Riesling with them, Bill showed up with 177 cases of wine to be unloaded. I enlisted the help of the young folks from Denmark and we unloaded the wine into the cellar, paying them each for their help with a bottle of wine.
From there, they accompanied me to the winery to pull a sample of a Cabernet fermentation I’m monitoring for port wine production. I gave them the quick tour of the winery, pulled the sample and headed back home to my lab. In the lab, I determined that the fermentation had progressed to the point where the high proof needed to be added. I then wrote a work order explaining how much high proof needed to be added and sent it off to the winery. Below is a link to a copy of that work order. After that, I began to cook. Being trained as a winemaker in Germany not only did I learn the European style of winemaking, I also learned a lot about German cooking. So while one of our guests was pounding out veal for schnitzel, I was making the dough for spaetzle. I invited the young Danes to stay while Ken McGill, our 89 year old Napa Riesling grower, showed up along with Drew from Wine Woot. We had dinner under the stars with plenty of wine from the cellar. Today, I’m up bright and early, getting ready to head over to the winery to start the bottling of our new 2011 One Last Kiss white vintage.