Ever wonder how some of your favorite grapes make it from vine to winery? Here’s a little ditty from my recent jaunt to Paso Robles that show’s you just that.
First, my Paso journalist traveling companions and I get a lesson in picking Grenache at the picturesque Viking Vineyard property courtesy of Adelaida’s surfer-turned-winemaker Terry Culton, and then Cass Winery owner Steve Cass unleashes the forklift to show us how Cass’ Malbec grapes are de-stemmed.
So don your galoshes and get ready to swat at copious amounts of bees, ‘cause there’s grapes to get processed in Paso, people!
Cheers!
In this episode, I take a break from my busy schedule of eating, napping and playing Infinity Blade during my Tuscany vacation to field test a sample of the VinniBag, a unique inflatable travel bag meant to protect wine bottle from damage and temperature fluctuations.
How did my Tuscan Vin Santo fare in the VinniBag after being left out in the car in Chianti and Volterra, getting dragged in my luggage through the bumpy streets of Siena, and then subjected to multiple British Airways flights and the formidable Terminal 5 in London Heathrow airport? Watch the vid to find out!
Apologies in advance for the low volume during the first part of the vid (screw it, I was on vacation!) and for the jumpiness in the second stanza (the 100+ lb dog was trying to play a bit too friskily with the camerawoman at the time…).
Cheers!
In the latest installment of 1WD TV, I go backstage in D.C. to talk to rocker Les Claypool about his Claypool Cellars wines, eat the butterscotch cookies in his Green Room, and generally geek out about great Sonoma Pinot Noir. Les has just kicked off a tour with Primus in support of their new (excellent, dark & funky) album Green Naugahyde, a jaunt that will take them across a wide swath of the U.S., with stops in South America later this year and a stint at London’s famed Royal Albert Hall next April.
This is my second interview with Les (you can check out the first one here), and he’s still clearly very into the CC endeavor, and is quite the CA-boy homer when it comes to Pinot Noir. Words can not accurately describe the coolness of this interview for me, so just watch the friggin’ video already because it’s Pudding Time, children!!!
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Cheers!
Part of me is really just sick and tired of making this argument… but what the hell, let’s throw more kindling on the fire and talk about why saying social media isn’t for wineries because “the brand is too small,” or “it takes too much time because we’re really farmers and we’re too busy,” or “it doesn’t connect us with local customers” is, at this point, a stinky pile of total bull honkey.
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