sure about our hearts, but our palates were certainly yearning for a return to
the Eckert Estate Winery. When we tried to remember when we last visited we
were convinced that we missed an entire summer! What else could we do, but
return and see if they still remembered us?
the space. Hopefully they have a long term lease, because they are making a
stark space into something warm and inviting.
release! Oh my, that’s pretty embarrassing. As usual, members were asked to
choose two out a release of three wines. This release featured a 2012 Viognier,
a 2011 Chardonnay, and a 2010 Pinot Noir.
I tried the Eckert Chardonnay with some reservations. Wow! Not a typical Chard
at all. Very lightly buttered, probably because of its time in stainless steel.
This Chardonnay is crisp and fruit-forward, perfect with a spinach and
strawberry salad. Yes, one of these came home with us! There is a lot of space on the Chardonnay
shelf in the wine fridge, too.
start with a hint of butter in the finish. Just a bit of mineral, nicely
balancing the fruit. Great pairing with an autumn chicken in lemon and caper
sauce. One of these came home, too.
for watching Monday Night Football. Hint, hint.
contain my curiosity. As usual, he as gracious and stopped his work and
explained his project to me. It turns out that he was preparing a sterile
bottling station for his upcoming Semillon and Viognier bottling.
|No Butter in Viognier!|
note in Chardonnay, is the enemy of Semillon and Viognier. Mike explained that
the bacteria is everywhere in a winery, so extreme measures are required to
keep it out of the Semillon and Viognier.
extremely fine filters (2 microns for you budding chemists out there) before
filling each bottle. Forcing liquids through fine filters is no easy task, so I
applaud Mike’s creative solution. I can’t wait to taste the fruits of his
labors. Sorry, couldn’t resist.
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