What do you do with a bursting barrel?
Monday, February 22, 2010
This past weekend, I visited the Hopewell
Valley Winery in Pennington, New Jersey. While there, I
noticed one barrel whose staves were heavy with the color of
the wine, indicating leakage. I mentioned this to one of
the proprietors, Violetta Neri, and she went over and
inspected it, even noticing a drying puddle on the floor.
At this point, she said that she needed to tell here husband
Sergio, the winemaker, and then she and I started to opine
what could be done with it.
You see, in a
case like this, it's potential that some of the wine has
went because of too much contact with air. Now, this
doesn't mean that by default that the barrel is bad, or that
is isn't, so I wondered what could be done with it.
My first suggestion was to turn it into a
sparkling wine, but being that it's Chambourcin, a dry red
wine, that might not have been the best thing to do. Then,
remembering something that I have had before, I proffered
the pureeing of berries, and then adding that to sparkling
Chambourcin. This, I think, is a great idea.
The next idea was salad dressing, which could
be done nicely. There are some dressings based in wine [and
not wine vinegar], and I plan on making some myself.
Following this came the idea of a sorbet.
Again, pureed fruit would need to be added, but it might be
an interesting summer treat. An extension of this would be
to make popsicles; there is a guy in D.C. that does
And as I was thinking of the title
of this article, the old song/mantra popped into my head,
"what do you do with a drunken sailor?" Now, give me a
couple of glasses of good wine, and I might even come up
with a song to this one.
As you can tell
from these ideas that I came up with, this article is a
precursor to some other crazy things that I will be doing
Now, for those of you with a
bottle of wine that has actually went bad, I really have no
suggestions for you whatsoever. Sorry.
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