WHAT'S NEW AT THE PIRTLE WINERY: JULY 2003

It's July 4 and our vineyard is looking particularly good. The vines are disease free and there has been adequate rain so far. We have had no storm damage, so with a little luck we will have a good crop equalling last years superior quality. However, with a projected September 21 harvest date we still have a way to go.

Harvest of early grape varieties like Foch and Millot is only about 6 weeks away. We will take the dust cover off the press next week and check the oil, grease it and do a few operating checks. After the very early varieties are in the fermenters the harvest begins in earnest about August 20 and continues until about the third week in September.

As we continue to improve the Pirtle Winery website, there are some technical issues to overcome. We have had some down time lately and certainly hope all of you haven't thought that we were out of business! I check the online orders every day, and we are trying our best to get a newsletter out every month.

Also, if you have bought our wines by the case, you will still get the 10% discount!

Yours in wine,
Elbert & Patricia Pirtle
http://www.pirtlewinery.com

:: WINE 101 ::

Wine 101 is where we share the history and tradition of wine - in a way that is entertaining and educational. Lesson #2 is up and ready, so head over to the website and take a look; I believe you will enjoy Elbert's lessons.

http://www.pirtlewinery.com/wine101.html

:: AT THE WINERY ::

Our original 1978 model basket press is now officially retired. After 25 years of faithful service it is now in "ready reserve" available to be called up if necessary. We have actually been using our new computer controlled bladder press for two years now. It does everything automatically except load itself. We kept the old one around "just in case". It is now clear that we don't really need it.

:: RECIPE OF THE MONTH: GRANDCHILDREN'S CHEESY POTATOES ::

I had much company over the holiday and they enjoyed this dish very much; it's easy and quick.

5 lbs. red potatoes, peeled and boiled (drain and put back in pot they were boiled in)
Add salt to taste
1 stick of butter
Have your hand mixer ready and mix as you add ingredients:
8 oz. Velveeta cheese (cubed)
Beat (add more Velvetta if you like)
8 oz. sour cream
Check for salt and white pepper

After everything is combined put in large casserole and top it with grated Cheddar cheese. Put this in the oven until bubbly. I have never met anyone who didn't like this.