OVERVIEW OF WINERY/VINEYARD OPERATIONS

FARMING
The initial step in the making of wine is growing grapes. Specific varieties of grapes are used in making premium wines, but any grape with sugar content can be fermented. Successful wine grape farming is dependent upon proper soil and climatic conditions. These particular geographic regions (appellations) can be conducive to the quality of a particular varietal or to wine grapes in general.

The first step in the development of a vineyard is land clearing. This may be as simple as plowing under existing vegetation to removal of trees and leveling the dirt. Vineyards planted on hillsides must be terraced. Rocks may need to be removed. Typical water sources include wells, above ground storage (ponds), or some form of irrigation district supply. The water is then delivered through sprinkler or drip systems.

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Wine is much more than a mere beverage, it is a culture lovingly handed down from generation to generation. While Burgundy has always attached great importance to the situation of a particular vineyard or cru (there are about 100 appellations in all), the winegrower’s expertise remains a crucial element in the complex alchemy which transforms vine into wine.

The label does not attempt to disguise the part played by human endeavour in bringing out the best in the soil. As you travel the length and breadth of Burgundy, a host of wine properties and cellars will help you learn the language of wine. The Burgundian winegrower will make it a point of honour to transmit his passion for wine to you. Listen to him speak of his love of the soil and the vine, of his profession (“calling” would be a better word), of the fruit of his labour which he extracts from the cask using a pipette.

Regulatory Approval
The basic steps required for approval are:

1. Local authority approval
2. State approval (Tennessee Department of Ag ri cul ture)
3. Alcohol Beverage Commission – ABC approval (state)
4. Bureau of Alcohol, Tobacco and Firearms – BATF approval (federal)
5. Individual label approval (federal)
6. Register label with Tennessee Department of Revenue

Once you have made the decision that this is something you are committed to, it is time to understand the process required to receive a license to operate. The first step is to receive permission from your local authorities. The form received from the Alcoholic and Beverage Com mission (ABC) entitled “Winery Approval By Author i ties of Jurisdiction” must be completed and signed by a local official such as the county commissioner/executive, mayor, etc. The complete list of forms sup plied by the ABC is shown in Appendix A. These must be completed and submitted to the ABC for approval.

Microwave S’Mores
Ingredients:

• Graham crackers
• Hershey chocolate bar
• Large marshmallows

Instructions:

1. Break graham crackers in half.
2. Cut chocolate bar into squares.
3. Place 2 squares of chocolate onto half of a graham cracker.
4. Put marshmallow on top of the chocolate.
5. Heat in microwave on high for 20 seconds.
6. When marshmallows puff up, take the s’more out of the microwave and top with another half of graham cracker.
7. Enjoy!

Chocolate Sauce
Ingredients:

• 2 ounces unsweetened chocolate chips
• 1/4 cup milk
• 1/2 cup sugar
• Pinch of salt
• 1/4 teaspoon vanilla

Instructions:

1. Mix chocolate chips and milk together in a small microwavable bowl.
2. Microwave at medium heat (50%) for one minute. Remove the bowl and stir.
3. Microwave at medium heat again for one more minute until the chocolate is fully melted.

Citrus or Ginger Syrups on Ice Cream or Sorbet
Top ice cream or sorbet with any of my citrus or ginger syrups and serve with an array of legant premade cookies for a simple dessert that’s sure to impress. Try: Seville Orange on chocolate ice cream, Blood Orange on vanilla ice cream, Rangpur Lime or Meyer Lemon on citrus sorbet, Thai Ginger on vanilla ice cream, White Ginger on vanilla ice cream or lemon sorbet.

Citrus or Ginger Custard Mousse Parfait with Fruit
This recipe was developed for an article about my products in the Marin Independent Journal.
3 tbsp. sugar
3 tbsp. cake flour
1 cup milk
3 egg yolks
1/4 cup Citrus or Ginger Syrup
3 cups assorted fresh, canned or frozen fruits
3 tbsp. Citrus or Ginger Syrup, other than above
1 cup (1 half pint) whipping cream

BLACK COD POACHED IN SPICED TAMARIND SAUCE (INDIA)

Yield: 10 servings

Method

1. In a large frying pan, heat the oil over medium high heat. Add mustard seeds, fenugreek seeds, dried red pepper and curry leave; cover and cook until the mustard seeds begin to pop.
2. Uncover, add onion and fry over medium-high heat until the edges of the onions are nicely browned. Season with salt and pepper to taste.
3. Reduce heat to medium; add spice mixture, serrano chile, ginger, and ¼ cup water. Fry 2 to 3 minutes, stirring constantly.
4. Strain tamarind water mixture, reserving the liquid.
5. Add reserved tamarind juice, coconut milk and 1/3 cup water; stir to combine thoroughly. Simmer about 2 to 5 minutes. Season with salt.
6. Cut cod into 2-in. strips. Season to taste with salt and pepper; set aside.