Fueled by the Lee Fuqua controversy in early May, I decided to make my own wine. I’ve toured hundreds of wineries but I have never gone through the complete processes of constructing a wine. I picked Vintner’s Cellars in Plano for my laboratory and with the help of owner, Larry McDowell, I began the long process of creating my own Viognier out of grape juice from Chile. (Here is my first report. And here is my second.)
Over the last few months, I have returned to Plano to participate in every step. On Friday, I returned for the last time. We siphoned the wine off the lees, tasted it, tweaked it to my specs (I added sugar,and hints of grass and apricot), bottled, and labeled 30 bottles. As I said before, I set out to produce something light, fruity, and sassy. The wine needs to sit until late December. Then we will decide if it is perfect or plonk. Or perfect plonk. (Did you note I said “we”?)
Please understand, this is not a paid advertisement or promotion. This is a venture I sought out on my own. I learned a lot about wine making. Like patience. You must have patience. BTW, I hope my sixth grade teacher, Miss Hyde, at Arthur Kramer Elementary School sees this video. She was always dissappointed in my early science projects. Perhaps she will be around when I pick up my double gold medal.