re: What are you pouring for Thanksgiving?

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The whiskey barrel aged stuff is hot right now. That's where the higher alcohol comes from.

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is this true?

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No. You pick the grapes much riper. Like at 32 on the brix scale. This will allow for additional fermentation. There’s also something in there about adding water. It was explained to me in Napa a couple of weeks ago.

You can also add additional sugar during the fermentation process but this method seems to be frowned upon.

We’ll be having two Smith Madrone whites. Their 2014 Chardonnay and 2014 Reisling. We got a tour from the owner and I am not a white wine drinker but found these two to be amazing. The vineyard is on the top of Spring Mointain in Napa. There are only sixty-four acres of Reisling planted in Napa Valley and Smith Madrone has nine of those acres. It’s pretty amazing that the number is that small considering the fact that there are 45000 acres of vines in Napa Valley.

I’ll probably open a red at the end of the day. I’m thinking it will probably be a David Fulton 2014 Zinfandel. I’d open their Petite Syrah but that shipment hasn’t arrived yet.