I'm pretty disappointed only because I honestly thought I was going to make an A+. No Joke.

I wanted to tell someone.

i'm very happy for you

thank you, julio.

Three basic building blocks of wine
• Terrior (anything that influences a grapevine in it’s growth)
• The Grape Variety
• The Human Element (wine maker)

Terrior
• Soil
• Water / Precipitation
• Slope
• Climate
• Sun Exposure

Climate
• Continental (not influenced by a body of water) v. Maritime (influenced by a body of water) Climate
• Average temp of 50 degrees F
• Macro v. Microclimate
• Ripeness and acidity * grapes grow in a small area between 50 degrees and 30 degrees either north or south of the equator*

Soil
• Fertility (less fertile is better)
• Vine Vigor (needs to be controlled)

Minerality
• PH level / acid level
• Rocky Soil (Granite, Slate, Etc..)
• Metallic Compounds (iron)

Drainage – want a soil that has good drainage to allow roots to burry themselves deep into the soil. Roots are then able to soak up desirable nutrients, and will give it protection during cold weather.
Heat Retention – Holding the weather warm during the night.
Slope/Sun Exposure
• Affected by rain, and wash down of the water Grapes can be combined.
• Location of the vineyard on the valley depends on the amount of sunlight, and flavors given to the grape.


The Grape Variety
• Vitis Vinefera Latin for “wine bearing vine”
• Native to Iran
• American rootstock used below vitis vinifera
• Varietal grape type example: Chardonnay, Merlot, Etc..

wow, pretty cool.

The world of wine sounds complex. :think: Grats on the A- though still!!

That sounds like a lot of things to take into account.

Can you not just pick a shitload of grapes and stomp them with your feet into a gigantic keg?

And well done.

uhhhh help cant breathe uhhhhhhh stop

Is it OK to store red wine (mostly Cabernet Sauvignon and Cabernet Franc) at room temperature if it was previously stored properly in a walk-in cellar?

I love terroir.

Is it OK to store red wine (mostly Cabernet Sauvignon and Cabernet Franc) at room temperature if it was previously stored properly in a walk-in cellar?

how long are you trying to keep it out at room temp?

I just made shrimp bisque. I really like it

Shit I saw Ina Garten making some shrimp bisque and I was like mmmmmm grrrl i need to get me summa that

I went to a barrell tasting event in El Dorado county and I have a new favorite type of wine:



Primitivo


oh man... you guys should buy some futures from Conti... I think its released in Jan 2010.

Congratulations geek usa.

is wine a career choice ? are you tryingto become a Sommelier ?

i had a butternut squash bisque once and it was gross. i think bisque is just too thick for me. it's almost like a sauce. i'd probs would have liked it in a smaller dosage.

dosage |ˈdōsij|
noun
the size or frequency of a dose of a medicine or drug : a dosage of 450 milligrams a day | there are recommendations about dosage for elderly patients.
• a level of exposure to or absorption of ionizing radiation.

Language is flexible. I'll kill you

JUST SAY NO TO BISQUE!

it can only be a bisque if it's made with shellfish so it couldn't have been a bisque, ******

Bisque is a thick, creamy, highly-seasoned soup of French origin, classically of puréed crustaceans.[1] It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from vegetables instead of seafood are sometimes called bisques.

i swear at central market thats what it was called. i even just googled butternut squash bisque and a buncha results came up.

what? I've had tomato bisque a million times

http://www.reviewjournal.com/lvrj_home/2006/Mar-06-Mon-2006/photos/stephen.jpg

Totally irrelevant to this topic, Geo, I like your myspace song playlist.

i love me some tomato bisque.