Comments on: The Crush, Part II: Touriga Nacional

By: Finspot

Finspot — Thu, 02 Oct 2008 16:50:48 +0000

Now that looks like fun! I’m always impressed by the latest round of craziness going on chez Hank–all I need to do is show your blog to Mrs. Finspot and the doings at our place begin to look relatively tame…

By: Buzzie

Buzzie — Wed, 01 Oct 2008 13:52:45 +0000

At first I thought you were making wine out of a batch of some bloody entrails . Meaty wine indeed! (see Ken Harris post)
Let us know how it goes, and if you need some labels…

By: Ken Harris

Ken Harris — Tue, 30 Sep 2008 23:08:18 +0000

We lived in Spain from ’74 to ’76. I ran across two malaga dulce wines with additives there. One was quinine, vino quino. It’s a curative, if you’re ill. If not, it’s a sickative. The other was ham wine, wine with a serrano ham added for a few months, until the meat dissolved. Lesson, additives can yield unusual results.

By: hank

hank — Mon, 29 Sep 2008 14:41:46 +0000

I plan to — I am especially excited about this year’s vintage. A lot of the pros I speak with say this’ll be one for the ages, and I am seeing this firsthand with my little projects. It’ll be nice to have 30 gallons’ worth from a wonderful year…

By: mdmnm

mdmnm — Mon, 29 Sep 2008 14:37:01 +0000

Interesting post, thanks for the details and photos. I hope you follow this wine all the way to the bottle on the blog,

By: NorCal Cazadora

NorCal Cazadora — Mon, 29 Sep 2008 12:47:43 +0000

Oh, Honey, do we have something sitting in the living room? I hadn’t noticed. Fermenting grapes. Hanging sausages. There’s always something…

The sticky floor, on the other hand…