The process of racking involves siphoning the wine away from the sediment. Sediment is primarily comprised of inactive or dead yeast cells. While yeast is beneficial to the must in the beginning, over time it becomes multiplied many times over. As each new generation of yeast is produced, older generations die off. Most of what you will see at the bottom of your fermentation container is dead yeast cells.

As the fermentation nears the end of the cycle, there should be a significant amount of active yeast cells which are beginning to wind down because they are running out of fuel; or sugar. After the sugars have become consumed the active yeast will begin to starve and feed on itself. An enzyme will be produced that will break down the inactive yeast cells. The purpose of this is to release the nutrients in the dead yeast cells that can be used by the yeast cells that are still active. This process is called autolysis. Over a period of time, an otherwise perfectly good batch of wine may be ruined as a result of this process.

Racking is also important because it can assist in the clarification of the wine. If wine is not racked, the end result will be wine that may be clear on top; however, the bottom will be somewhat thick and hazy.

The racking process is not terribly difficult. In fact, it is quite simple. A siphon is necessary for racking. The key; however, is to make sure that you siphon off the wine without stirring up any of the sediment. It should be noted that while food grade hosing can be used many winemakers do prefer to use what is known as a racking tube in order to rack their wine. This is because, if you are not careful; using a hose to rack the wine can cause the sediment to become stirred up and it may also move around. A racking tube fits on the end of the hose and serves as a type of wand that gives you control over where in the container you draw the wine.

In the old days, wine was racked by manually sucking on the end of the hose; however, today there have been numerous advancements made in winemaking equipment. One of those advancements is an automatic siphon that works with a pump in order to start the siphoning action.

Keep in mind that during the first two to three rackings, it is not essential to remove all of the sediment. You should try to siphon as much of the wine liquid as possible; however, even if you do bring up a small amount of the sediment this will be fine. It is during the final racking that it becomes imperative that you make sure that all of the sediment is left behind with none following through into the wine.

After the fermentation process has been completed, it you still need to rack the wine (such as when storing wine long-term in bulk) it may be necessary to add Campden Tablets to the wine. The purpose of this is to ensure that any air that may have entered the wine during the racking process is driven out. Campden Tablets will also help to minimize oxidation. Keep in mind that this is not a problem when racking wine while the fermentation process is ongoing as the CO2 that is produced during fermentation will naturally eliminate any air that may have been introduced.

I’m a firm believer in “going green” all year — not just on Earth Day — and that includes keeping my wine collection stocked with plenty of eco-friendly wines.

To borrow a quote from Andrew Jay, my friend who runs the wine program at Encantado Resort and Spa, “A farmer working in harmony with the forces, rhythms and cycles of nature improves the quality of grapes he [or] she harvests.” Wines on Jay’s list adhere to three levels of Earth-conscious winemaking, including sustainability, organic production and biodynamic agriculture.

Sustainability, our first level, can be difficult to define. While there’s no government regulations for producing sustainable wines, there are a few organizations around the world that provide guidelines, including the Sustainable Winegrowing Alliance, a self-regulated group from California. Here, members practice the three E’s of winemaking: environmentally sound, economically feasible and socially equitable. The group’s mission is to produce the best-quality grapes and wine possible while providing leadership in protecting the environment and conserving natural resources for future generations.

Next on this list is organic wines. Keep in mind that sustainable wines may or may not be organic. Likewise, organic wines may or may not adhere to sustainability guidelines. That said, organic wines, by definition, are wines made with grapes grown without the use of chemical fungicides, pesticides, fertilizers and herbicides. Since every wine-producing country has its own legal guidelines, the organic-certification process can get quite convoluted. For example, some countries may allow small to moderate use of sulfides while others may exclude it entirely. Other nations may demand strict adherence to all organic-certification guidelines while some (like the good ol’ USA) may only require that most of the rules are met.

In Europe, moreover, a bottle may read, “Made with organic grapes,” which means the producer did not use chemicals in the vineyard, but could have used them in the winery. Confusing, I know, but it’s worth finding a reputable wine producer committed to organic practices.

Finally, we explore biodynamic wines. Here, we go to an almost “holistic” style of farming, where everything from composts and manure to lunar cycles and crystals are used in winemaking.

Developed in 1924 by Rudolf Steiner, biodynamic wines are based on organic-farming methods. In lectures, Steiner touted nine different preparations to aid fertilization, and he described how these methods should be prepared. Steiner believed that these preparations mediated terrestrial and cosmic forces into the soil, which, in theory, would help crops, including grape vines, flourish. In one specific example, he insisted that filling a cow’s horn with its manure and burying it in the ground in the autumn would yield exceptional crop results.

He also preached that chopping up bits of oak bark and placing the pieces inside the skull of a domesticated animal would, too, produce good grapes — after the skull, surrounded by peat, was buried in a moist environment.

While the organic process starts in the vineyard, it ends in your mouth, and the final assessment must be made by answering the final, most important question: “Do I like this wine?”

Because if the vintner is more focused on preserving Mother Nature than pleasing your palate, then he’s missing the point entirely. So taste away, and let me know what you think.

Mark C. Johnson has more than 20 years in the fine-dining industry. He’s one of New Mexico’s leading experts in wine, beer, spirits and cocktails. He consults private collectors, teaches around the country, and appraises wines and spirits for the federal government. Contact him at mjinsantafe@gmail.com.

Schellmann “Ossi” Grner Veltlin

Year: 2009 Region: Niedersterrich, Austria Price: $15 to $20 With a watery appearance and a touch of green, this wine is light on the nose with whiffs of green melons, white flowers and lemons. It’s crisp and refreshing on the palate, showing pears and honeydews. There’s a quick, simple finish, which makes this wine my summer-patio pick for the month.

Chapoutier “Belleruche Blanc” Year: 2010 Region: Ctes du Rhone, France Price: $10 to $15 This wine has a bit of color, but not much. The nose is more mineral-driven and a bit steely with green apples and key limes. In the mouth, it’s light, yet it has a plethora of fruits, including pears, apples and fresh citrus. The finish is quick and leaves me wishing I had a bowl of mussels to snack along with it.

Trefethen Chardonnay Year: 2010 Region: Napa, Calif. Price: $20 to $25 This wine has a deep golden color that reaches the edges of the glass. It’s powerful and jumps out of the glass with aromas of baked, Red Delicious apple, Madagascar vanilla and crme fraiche. It’s full and rich on the tongue and fills the mouth with tropical fruits and pumpkin spices. It has a long, lingering finish that gives you more than your money’s worth.

Brancott Estate Pinot Noir Year: 2010 Region: Marlborough, New Zealand Price: $10 to $15 This wine has a light ruby color with a brilliant appearance. On the nose, it has bright, red fruit, including raspberries and cranberries. It’s light and zesty on the palate with strawberries galore. I recommend serving this wine with a slight chill to bring out its structure.

Tablas Creek Winery “Patelin de Tablas” Year: 2010 Region: Paso Robles, Calif. Price: $10 to $15 This winery wins the Killer Winery of the Week Award for not only practicing what they preach but for also creating highly entertaining video blogs about its wine … cool stuff. This wine has a moderate garnet color. It jumps out of the glass with black raspberries, dark plums and allspice. In the mouth, the wine is filled with dark fruit, meatiness and tannins. It lingers for quite a while and really should be drunk with equally robust meat dishes.

Bonny Doon “Contra” Old Vine Field Blend Year: 2009 Region: Santa Cruz, Calif. Price: $15 to $20 Made by the mad master of California winemaking, Randall Grahm, this wine is the product of 100-year-old carignane vines from Contra Costa County. With a rustic lavender color, this wine belies the aromas of brambly mulberries, herbs de Provence and cigar humidors. On the palate, it’s austere and plush, blending the plush fruits of California wines and the rustic simplicity of wines from southern France. As it fades away, this wine has a moderate finish of dark fruits.

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Sommelier Miguel Chan Wine Journal: WINTER TIME AND THE …

Who says easy living is just for summer? Try this quick and elegantly simple recipe devised for Two Oceans by well-known foodie Justine Drake. She reckons the chilli sauce will raise the temperature just enough to counter … http://miguelchanwinejournal.blogspot.com/2012/05/winter-time-and-livin-and-entertaining.html

Lehigh Valley trail's Wine in Bloom scheduled for this weekend …

Wine in Bloom will take place from 10 a.m. to 5 p.m. Saturday and noon to 5 p.m. Sunday. It is an entertaining and educational event that celebrates bud break on the vines and the start of the growing season. Wine in Bloom … http://blog.pennlive.com/wine/2012/05/lehigh.html

Entertaining With Wine A Cookbook for Wine Lovers by Ruth Church 1982 Paperback

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Trevor Diskin took a year off from playing baseball following his freshman year at Napa Valley College in 2010.

He had a lot on his mind. After going 1-2 with an 8.08 earned-run average in 12 appearances, he just wasnt sure if he wanted to continue in the game.

There were also academic issues that he was dealing with, as he needed to take more units if he was ever going to transfer to a four-year school.

It was kind of a shock just to see the different level of play, Diskin said.

He didnt play in 2011, but Diskin was still involved with baseball, helping coach the Justin-Siena High School junior varsity team. The year away gave him a new appreciation and love for the game, seeing other players develop.

He knew then that he still wanted to play.

I think that was a blessing in disguise, Napa Valley coach Bob Freschi said. He needed to grow up a little bit and mature. And thats what he did.

Diskin had a whole new outlook for his sophomore season, emerging as a team leader, the Storms No. 1 pitcher, and a position player. The Napa High School graduate, a 6-foot-2, 175-pound right-hander, was second-team All-Bay Valley Conference and went 9-4 with a 2.85 ERA.

On Tuesday afternoon, with family and the NVC coaching staff looking on in a conference room in the athletic department, Diskin signed a national letter of intent with San Francisco State. The Gators, who play in the NCAA Division II California Collegiate Athletic Association, are giving Diskin an athletic scholarship.

When he came back this year, he was on a mission, said Freschi. He was ready to put his stamp on this program and transfer on. He wanted to stay in Northern California, and thats what he has done. I always say, great things happen to great people. And Trevor is an absolute great guy and well miss him dearly.

When he came back, he really understood how much he loves this game. You can tell when he plays and practices, he loves this game. Were proud of him.

Diskin played third base and right field for the Storm this year. But as a starting pitcher, he really took charge and was dominating, throwing four pitches (four-team fastball, two-team fastball, changeup, slider) and keeping the Storm in games.

In 13 games, he threw 94 2/3 innings, allowing 92 hits and 48 runs (30 earned), walking 38 and striking out 45. He had five complete games.

He will transfer to San Francisco State in the fall, joining the Gators for their fall session.

Coming back out this year, I was just extremely motivated and ready to work hard, and I feel like thats what I did every single day, just worked my hardest, said Diskin, 20, who plans to major in business marketing. I guess good results come from hard work. I really owe a lot of it to my coaches and family members. I appreciate every family member and everything theyve done for me.

Diskin wasnt sure if he was going to be playing for anyone after the 2012 season.

I didnt want to have questions or doubts about it at the end of the season, he said.

The biggest improvement Diskin has made has been with his command, said Warren Brusstar, the Storms pitching coach. His strongest point is that hes a competitor, Brusstar said.

He competes with the best of them, said Brusstar. He grew up a lot and was a great asset to the program. He was our leader. Any time he was on the mound, we had a good feeling we had a chance to win.

The higher level he plays in, it will elevate his game. He can elevate to that level, because hes such a competitor. As he gets bigger and stronger, as he keeps growing … hell figure out how to get it done.

Diskin played two years of Napa American Legion and two years of Napa Valley Joe DiMaggio summer baseball. This summer, he will play for the California Glory, who are based in Lodi.

He knows how to pitch, said Freschi. When he first got here, he was a thrower. Now hes a pitcher, and hes really developed. That was a lot of hard work from himself.

Its Diskins work ethic that impresses Paul Freitas, an assistant coach. He worked alongside Freitas each day, prepping Storm Field.

He took ownership of that field, said Freitas. When hes on the mound, he knew that was his field to defend I think thats why hes so successful. Hes made it this far and hell go far from here.

Diskin batted .225 in 34 games with eight RBIs and scored six runs.

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Crushed (A Fredrickson Winery Novel) (Kindle Edition) tagged “napa valley” 12 times

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50 Used Wine Corks From Napa Valley Wineries-FREE SHIPPING

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NAPA VALLEY 100 Cassette Tape Wood Storage Rack ~ Holder Case Display Box AC

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Winemaking can be an extremely satisfying activity and hobby with a wonderful end result that also makes for wonderful gifts. If you have already experimented with brewing ales and beers you may already be familiar with many of the steps associated with the process of making wine. Winemaking is generally the next step for many home brewers. If you have already done some brewing at home, you probably already own much of the equipment that is required and are familiar with the patience and cleanliness that are required in the process.

If this is a completely new process to you; however, and you have not previously done any home brewing then it is important to make sure you understand the role of both patience and cleanliness in the process of successful winemaking.

Cleanliness is one of the most important steps of making wine. If your work area and equipment are not clean you will find that you encounter innumerable problems in the process and the end result will not be successful. One of the keys to producing good wine is to make sure that your equipment as well as your work area is kept very clean and sterile.

Before you begin any new batch of wine you will want to make sure that your equipment has been cleaned and sanitized thoroughly. The most common cause of homemade wine becoming contaminated is equipment that has been poorly cleaned. In fact, it has been estimated that as much as 90% of failures in winemaking can be attributed to poor sanitation.

To avoid this problem, make sure that you sanitize all of your equipment that will touch either the juice or the wine. This can be easily done by rinsing all equipment using a solution of MetaBisulfate. Potassium MetaBisulfate is an active ingredient that is used in Campden tablets; a compound that is frequently used for sanitizing brewing equipment.

Place 3 tablespoons of the compound into a 1-liter container of hot water. If the container is kept tightly sealed and stored at room temperature, the cleaning solution should last up to six months. Using the solution, make sure all equipment is rinsed thoroughly. Next, rinse all equipment with cold water.

Make sure you take the time to clean all equipment before you store it as well as before you take it out of storage before each use. This will help you to avoid any contamination problems and assure that your equipment lasts as long as possible.

In addition, patience is quite important as well. One of the most common mistakes of many new winemakers is a lack of patience. They want to rush through the steps and as a result discover that their wine is not all that it could be. Remember that just because wine is ready to bottle that does not necessarily mean that it is ready to drink. While it is common to be anxious to drink your homemade wine, waiting is well worth the effort. At a minimum, it is usually about a month from the time your wine is bottled before it will be ready to sample. Generally; however, you should wait at least six months before your wines will have developed sufficient character and be ready for drinking. For heavy reds, be prepared to wait at least a year for the wine to improve. While waiting may be difficult, you can be assured that it will be rewarded with a bouquet that is absolutely delicious.

CALISTOGA It’s a lazy game of the summer time, a much-loved national pastime, a game tinged with romantic memories of a youth spent around tossing the ball, thrilling to the crack of the bat.

And it’s coming to the Napa Valley.

The game is cricket.

Starting on May 20, Calistoga will become home to Napa Valley’s only organized cricket team, playing on the area’s only permanent pitch, or playing field, installed just a week ago at the Napa County Fairgrounds.

That inaugural game will pit Australian expatriates against players from the rest of the cricket-loving world.

Matches later in the summer will see the new Napa Valley Cricket Club playing clubs from around Northern California, including well-established teams from Davis and Marin County.

We’re essentially a bunch of expatriates here in the valley. Most of us are here because of the wine industry, said club vice president Andrew Healy, an Irishman who who founded and runs 3 rock marketing.

The idea started two years ago with a couple of Australian employees of Treasury Wine Estates in Napa who were nostalgic for their favorite sport and decided to take part in an informal game with the club in Davis.

By last summer, they had rounded up 17 interested Napa Valley residents, including two Americans, enough to field a complete team and then some. With little fanfare, they played five games in Marin and Davis just to see if they could sustain enough momentum to organize a formal team.

They won one of those five matches, Healy said, but they had so much fun, they formed a team, incorporated as a non-profit, and secured permission to establish a playing area at the fairgrounds, in the lawn area that is used for carnival games during the annual Napa County Fair.

Fair Executive Director Carlene Moore was eager to see the cricketers come to the fairgrounds, which has been searching for new users and new ways to draw crowds from downvalley and elsewhere.

I think it has the potential of doing what bocce ball does in St. Helena, which has a well-established competitive league for that sport, she said. It’s a very social experience. You could wind up with food vendors and whatever else goes with cricket: food and wine and cricket being played.

Healy said the club is starting modestly. Although it will play teams from the Northern California Cricket Association, it won’t do so competitively, at least for the foreseeable future, because the team members said they can’t commit to the rigorous schedule that would require. They hope eventually to host weekend-long regional tournaments at the fairgrounds.

Already, clubs around the region have contacted him to schedule matches, known also as fixtures, lured by the prospect of playing the sport amidst the beauty of Napa Valley, league officials said.

The Napa Valley club is going to try to introduce the game to Americans as well. The games are open to the public and the club plans to march in the annual Silverado July 4th Parade, walking down Lincoln Avenue in their full traditional dress-white cricket uniforms. They are being manufactured for them now in Pakistan, one of the world’s most cricket-crazy nations.

Of course, drawing in Americans is no easy task, members admit.

It’s like American expatriates and baseball, Healy said. It’s one of those games you have to grow up around to really enjoy.

To Americans familiar with baseball, cricket can be both hauntingly familiar and maddeningly obscure.

In its broad outline, it is similar to baseball: 11 men on each side, with a man throwing the ball toward a batter, who tries to smack the ball and score runs while his opponents scramble to get him out.

But there, the similarities largely end.

It’s not a quick game; it’s a slow game, club President Phil Bourke, an Australian who works at Treasury, explains. It’s like a game of chess, lots of tactics and strategy.

Players say, it seems to be even more intricate, subtle and tradition-bound than baseball.

Traditional cricket matches can go on as long as five days. In recent decades, many leagues have gone to a compressed one-day match.

The Napa Valley team will go for an even shorter form of cricket, with each team getting one inning at bat and one inning in the field. With a long, sociable lunch between innings, Healy said, a match should take about three hours.

The most obvious difference in play between cricket and baseball is that instead of a single batter running around a series of bases, two runners (the batter and a teammate) run back and forth between wooden stakes, known as wickets. The defenders get the runners out either by catching a fly ball or by touching one of the wickets with the ball.

Until someone touches the wicket, however, the runners can keep running back and forth between the wickets and racking up runs. In theory, they could score an unlimited number, but as a practical matter given that the team is mostly 40-something guys in only moderately good shape the most anyone can expect is four or five runs from even a strong hit, Healy said.

Another major difference is that instead of having one pitcher, every member of the fielding team throws the ball, or bowls, in rotation. The throw can range from an American-style fastball to a long, slow, overhand lob that twists, spins and bounces on the ground in ways that a baseball pitcher can barely imagine.

As for the rest, you can pick it up as you watch. Team members said they are happy to explain if you ask.

It’s not impossible for Americans to get into the game, said Jared Thatcher, one of two Americans on the team. Thatcher’s promising baseball career was cut short by a shoulder injury in college, but he fell in with some cricket-playing Indians in his dorm and leaned that he could manage the motions of that game more comfortably.

He hadn’t played in years, he said, but when he heard a cricket club was forming in Napa Valley, he was eager to join. Now he leaves early from his job as controller at Six Flags Discovery Kingdom in Vallejo every Wednesday to practice with the team.

Now I can’t imagine anything else to do Wednesday night but play cricket, he said.

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Crushed (A Fredrickson Winery Novel) (Kindle Edition) tagged “napa valley” 12 times

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The Wine Cask Blog: Ramey Napa Valley Cabernet Sauvignon …

Ramey Napa Valley Cabernet Sauvignon 2007 Wine Review (NW). Tasting notes: Black cherry, anise, and earthy notes on the nose. Full bodied and moderately firm texture on the palate. Nicely integrated dried currants, … http://winecask.blogspot.com/2012/05/ramey-napa-valley-cabernet-sauvignon.html

Ramey Napa Valley Cabernet Sau | Susan Alexander Rice Truffles

Ramey Napa Valley Cabernet Sauvignon 2007 Wine Review (NW): Tasting notes:Black cherry, anise, and earthy notes … http://t.co/RG2ruEOT. http://susanricetruffles.com/2012/05/14/ramey-napa-valley-cabernet-sau/

50 Used Wine Corks From Napa Valley Wineries-FREE SHIPPING

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NAPA VALLEY / PLUS SIZE / WOMAN’S TOP – EUC

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The best way to make the most and get the most out of your next trip to California wine country is to plan ahead. You will want to know what each and every one of your options are. This should include everything from guided wine tours to overnight accommodations. Proper planning and preparation are key to having the vacation or trip of your dreams.

In terms of overnight accommodations, you will find a large number of options. Popular options in wine country for tourists include hotels, vacation resorts, vacation rentals, bed and breakfasts, as well as inns. For starters, you will want to ensure that you make your reservations well in advance, to help ensure that your first choices, like a vacation home rental, aren’t all filled up with reservations. Secondly, it is important to stay at a place that is conveniently located. This can help you get most out of your wine country trip by eliminating unnecessary travel.

A big staple of visiting wine country is taking a wine country tour. When looking to do so, you will find that you have a number of options. If you are looking to take your own independent tour, be sure to arrange for a designated driver. You will want to stay safe. If you everyone in your traveling party wants to drink, a guided wine tour may be in your best interest. Yes, a guided wine tour will cost extra money, but you are usually provided with travel, either by small bus or van. This makes is so that you don’t have to worry about ruining your fun or the fun of someone else in your group by requiring that just one person doesn’t get the opportunity to wine taste.

As previously stated, wine tours are a good idea for those who all want to be able to wine taste and without worry. Before choosing a guided wine tour company, be sure to examine all of your options first. Many will outline on their online websites which wineries and vineyards their tours stops at, for how long, and the costs of doing so. The best way to make the most out of your next wine country trip is to get the most value for your money.

If you would like to tour local wineries independently and have arrangements for a designated driver, be sure to examine all of your options, in terms of wineries and vineyards in the area. Since you have hundreds to choose from, you will want to prioritize. Which are must sees for you? Most vineyards have open doors, tours of their grounds, and wine tasting available on a daily basis; however, you may also want to examine other planned events. For example, if a winery is having an educational class on the making of wine during your trip dates, it may be worth making plans to attend.

In keeping with independent wine tours, you will want to create a map for yourself. Once you have an idea of which wineries and vineyards you would like to visit, mark them on a map. Then, what you will want to do is decide on a method of travel. Try to visit all of the wineries you checked off on your map in an order that allows you to maximize your time. The best way to do this is to create a set path to follow, namely one that does not result in you backtracking.

For three area couples, winemaking was just a hobby — until their hobby unexpectedly blossomed into a business.

Della Montgomery, who owns and operates Montgomery Underground Winery with her husband, Thomas, said they have been making wine and beer for more than 30 years. But after deciding to expand their hobby, Montgomery said they started planting their own vineyard in 2002 and opened their winery for business in 2003.

“It was a hobby gone wild,” Montgomery said.

Located off the beaten path in Rural Valley, approximately 4 miles northwest of Elderton in Armstrong County, the winery offers a wide variety of wines made from fruits and grapes. Montgomery said all of their wines are made from 100 percent fruit and are not blended with fruit juice. Most wines, she said, are seasonal, with strawberry and rhubarb remaining two popular wine flavors.

The winery is located literally underground, with a 19-foot tunnel entrance, which Montgomery said makes the temperature just right.

“We don’t have to worry about heat or cold,” she said.

The winery also offers a deck that is surrounded by grapes, which Montgomery said is the perfect location for people to bring and enjoy a lunch on a pleasant day.

“It’s always nice to meet new people,” Montgomery said.

In addition to the underground winery, the Montgomerys also own an outlet store between Shelocta and Elderton that sells their beer and wine.

Just a short distance northeast of the Montgomerys’ winery is Windgate Vineyards and Winery, in Smicksburg. Established by Daniel and Cay Enerson, the couple began planting their vineyard in 1974.

The two began working on the winery in 1986 and opened it for business in 1987, according to John Gbur, a wine maker.

Gbur, who also began making wine as a hobby, said he enjoyed it, so he made winemaking his profession and joined the staff at Windgate in 1989.

He said he enjoys his job, because he likes the people he works with and enjoys the challenge of producing a good product.

“There’s always something new,” he said.

Gbur said he has lots of work to do each month, even during the winter months, because during those months he is working hard at producing the wine.

He also said they package the wine the old-fashioned way, by hand.

“There are different processes,” he said. “It’s enough to keep you busy year-round.”

With approximately 14 acres of grapes and a half acre of apples, Gbur said the winery is able to offer approximately 28 different wines, with wines tasting from very dry to quite sweet.

He also said they make several fruit wines, with top sellers usually being concord, blackberry and peach.

Wine lovers who are not able to make the trek to Smicksburg can find Windgate products at an outlet store in the Indiana Mall in White Township.

In addition to the two stores, staffers at the winery also keep busy by partaking in many festivals.

Gbur said one of the biggest is the community festival, which is held the first weekend in October. Their activities for the weekend, he said, range from wine tasting, group tours and self-guided tours. 

“People find their way here,” Gbur said. “People come from all over the planet.”

To list a few, he said, they have had visitors from New Zealand, Austria, Australia, Italy, Germany, France, South Africa and just about every state in the United States.

And for wine lovers who prefer to sip at a farm-like atmosphere, Raspberry Acres Winery can be found just off Route 217 on Clawson Road in Blacklick Township.

Sitting at the end of the road, visitors will find Paul and Sally Cunkelman’s farmhouse in an inviting rural atmosphere, with a patio that overlooks a small pond.

The Cunkelmans purchased the farm in 1947 from both sets of parents, who owned adjacent farms.

“It’s nice, quiet and peaceful for people to come out and enjoy the nature,” Sally Cunkelman said.

Even though the couple has been making homemade wine since the early ’80s, it wasn’t until two decades later in 2000 that the winery was established by the Cunkelmans and their youngest son, Brian. Sally said the winery began as a retirement hobby.

“It’s fun,” she said.

“We enjoy meeting the people.”

Paul Cunkelman said he never thought they would be running a winery, but said he enjoys it because it’s quiet and isolated.

“It’s a nice place to be,” he said.

In addition to their wine being sold at the Cheese House, along Route 22, Sally said they still enjoy taking their wines to events at Hidden Valley, Seven Springs and in Ebensburg.

“Making wine is a part of us,” Montgomery said. “When you can share with people, it makes it complete.”

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One of the most common questions you may have when you begin considering making homemade wine is what type of wine you should make. There are certainly plenty of different types of wines from which to choose. Understanding the different types of wines can help you to narrow down the choices and select the type that would be best for your first, or your next, batch of wine.

First, it is important to understand that while wine is generally made from grapes, you can actually use practically any type of vegetable matter to make wine. When grapes are used to make wine, they fall into three categories. They are red, white and rosè; a pinkish white wine.

Red wines are not only different in color from white wines and rosè wines but they also have flavors that are stronger and richer. The exact color of a red wine can vary from russet brown to full red to a dark purple color. It is the skin of the grapes that give red wines their color.

White wines typically have a more delicate flavor. The actual color of white wines can vary from the palest yellow to a deep gold. Some white wines can even have a pale green color.

Rosè wines, also known as blush wines, are made with the same grapes as are used in red wines; however, they are submitted to a much shorter period of contact with the skin of the grapes. This results in a delicate blush color.

There are several different types of well known white wines. Chardonnay is one of the most popular types of white wines along with Sauvignon Blanc and Riesling.

Cabernet Sauvignon is one of the most popular types of red wines. Other popular reds include Grenache, merlot, pinot noir and Zinfandel.

It is also important to understand the sugar content of wine. Wines with less amounts of sugar are drier. You have probably noted that wines are classified in the store with numbers 1-3. Higher numbered wines have more sugar and are therefore sweeter.

You should also understand the difference between various types of wines and how they are typically served.

Apèfitif wines are commonly served prior to a meal. They are commonly produced in either herbed or non-herbed varieties. The purpose of this type of wine is to stimulate the appetite; however, they are not frequently served with meals.

Table wine is commonly served with dinner at the table. This type of wine is commonly dry and for a very specific purpose. It is meant to compliment the food instead of compete with it. Typically, a white wine is served with white meat while red wine is served with red meat. The reasoning behind this is that white wine flavors tend to subtle in a similar fashion to the flavors of white meats. Red meats are stronger flavored and do well with red wines, which are also stronger flavored. With a rosè, there is more flexibility. If the wine in question is somewhat dry, it will go with either red or white meat.

Dessert wines, of course, are served at dessert because they tend to be quite sweet. When dessert wines are served at other times, the sweetness of the wine can seem to be overwhelming.

After-dinner wines are also sweet; however, they tend to be served as one would guess; after dinner. While after-dinner wines may be spirits they could also be wines that are fermented. Brandy, sherry, port and liqueurs all fall into this category.

Whether you are a local resident who is just taken in by the beauty of wine country or if you live clear across the country and you want to plan a destination wedding, you will have a number of important decisions to make. These decisions, a few of which are outlined below, should not be made on impulse. Even last minute wine country weddings should require some planning and preparation. After all, you do want your special day to be just as you imagined it in your dreams, right?

One decision that you will have to make, when planning a wedding in California wine country, concerns your venue. Where do you want to get married? Where do you want to hold your wedding reception? For many, the perfect location is a winery or a vineyard. Many have spaces, such as private outdoor patio areas or indoor banquet style rooms that are perfect for weddings, as well as other private events. You can easily learn more about these wineries and vineyards by using the internet. Many have online websites, which should outline whether or not they have spaces on their property available for rent.

Another important decision that you will have to ask yourself is if you would like to have your wedding reception and ceremony in the same place. If your religious faith calls for a church, you will find a number of churches in the area for you to choose from. With that said, if you are more flexible with your options, you may find the best success when having your wedding reception and ceremony at the same place. While you will find some variations, there are many wineries in California wine country who have beautiful, private spaces set up, often outdoors, that are perfect for a wedding ceremony. This is in conjunction with an outdoor patio area or banquet room that is available for rent for a wedding reception.

How much you have to spend or how much you want to spend on a California wine country wedding is another important decision that you will need to make. If you are planning a destination wedding, it is important to take your travel costs, like your airline reservations, into consideration. With that in mind, remember that you can also save money on travel costs by having your wedding ceremony, wedding reception, as well as honeymoon all in wine country. As an extra way to save money, be sure to look for moneysaving vacation packages.

Nearby accommodations should also be examined, when looking to plan a wine country wedding. Not only will you want to make arrangements for yourself and your new spouse, but for your guests as well. Even if you are not paying for your guests to stay in the area, be sure that accommodations are available for your wedding date. You may also want to look for hotels and resorts that have wedding packages available for sale. Many of these packages not only provide you with affordable rates, but they may also include an onsite wedding reception and ceremony.

The other common aspects of planning a wedding should also be examined. For example, will you be able to find a local wedding photographer, DJ, or catering company? If you can, book your wedding date well in advance, especially if you will be getting married in late spring or summer. Also, be sure to keep vacation packages in mind. Local hotels, resorts, and wineries may have wedding packages available where most of your needs, like food, music, and wedding pictures, are included in the overall cost of your wedding.

The above mentioned decisions are just a few of the many that you will have to make, when looking to plan a wine country wedding. By taking the factors highlighted above into consideration, you should be able to have the wedding of your dreams in wine country, without having to spend too much money doing so.

Two of the keys to making a great batch of wine are testing and making adjustments based on those tests. There are two critical areas where you will need to perform tests and possibly make adjustments. Those are sugar and acid levels.

As you are already aware, the sugar level of your wine is incredibly important as it is the sugar that the yeast feeds off of in order to produce the alcohol. The amount of sugar that you start your batch with will ultimately determine the level of alcohol that is present in the final batch. In order to run these tests you will need to have a wine making hydrometer. This is not an area where you want to try and guess at how much alcohol and sugar is present.

The hydrometer gives you the ability to accurately test and measure the amount of sugar that is present in the juice and consequently the amount of alcohol that can be produced from the sugar. As a result, you will also be able to measure how much additional sugar you may need to add to the juice.

You can purchase a hydrometer online as well as in any winemaking store. It looks quite simple. It is comprised of a glass tube with a weight on one end that will float. Sugar levels are tested by reading how low or high it ultimately floats. Almost all hydrometers also have a scale on them. This is the Potential Alcohol scale. You can read this scale when you first start the fermentation process to determine whether you need to add additional sugar based on the amount of alcohol that you want to be present in the final wine.

If you determine that you need to adjust the sugar level in order to increase the alcohol level, you may wonder what type of sugar is the best type to use. There are many different types of options available. It is important to remember that each type of sugar will offer different characteristics. The different options include brown sugar, cane sugar, fructose, beet sugar, rice sugar, etc. Corn sugar and cane sugar are usually the cheapest and the most widely available; however, there is certainly nothing stopping you from experimenting with other sugar options if you have them available. Be sure to take notes so that you will know whether you want to use whichever type you decide upon again for future batches.

You will also need to test and possibly adjust the acid level of your wine. Remember that maintaining the right acid level in your wine will provide your wine with balance and character as well as assist in the fermentation process.

When testing acidity, it is important to keep in mind that it typically varies from one fruit to another. This is why it is so critical to test the acidity level and then make adjustments as necessary.

The best way to test the acidity level of your juice is to use a titration kit. You can find these at any winemaking store as well as online. This kit will help you to measure how acidic the wine will actually taste. For example, if there is too much acid in the wine then it will taste bitter or sour. If; however, it does not have enough acid then it will have a flat taste. Based on those readings, you will know whether or not you need to adjust the acidity level of your wine. If you find that you do need to make adjustments you can do so using one of three different fruit acids. They are citric, tartaric and malic fruit acids.

Once you are ready to bottle your wine, it is time to make any final adjustments that may be necessary. There are many ways in which you can adjust your wine in order to improve the flavor. Perhaps the easiest way to go about this is to simply experiment and find out what works well for you personally. By keeping notes, you will quickly discover what works and what you like and what should be avoided in the future.

Just a few ways you can adjust the flavor of the wine when bottling it includes blending it with other fruit based wines, adding spices or oak chips, body enhances or flavor enhances. You can even fortify your wine with something such as grain alcohol. The most critical rule that should be followed when making final flavor adjustments is to make sure that you adjust in small amounts. In other words, always experiment with small amounts rather than a full batch.