WHAT'S NEW AT THE PIRTLE WINERY: AUGUST 2003

"Before you can make good wine, the vines must suffer."
- Anonymous French saying

Our vines have certainly suffered this year. There was no rain in July and only 2 light rains in August. The heat rages on with relief in sight by the 29th of August.

The berries are small this year because of the drought. The wine should be intense.

The harvest of Cayuga (our Weston Bend White) begins this evening (Aug.25). We will do whole cluster pressing without crushing again this season.

After the cooldown this weekend, Chambourcin should rapidly gain sugar content. Cool nights increase the rate of maturity. Chambourcin turned color early this year and may ripen a week or so early, particularly since the berries are small. We will wait until the sugar content is 22 - 23 Brix before harvesting. We anticipate a very dark intense Chambourcin vintage 2003. Some of this will be used for our outstanding Port.

Some Chardonel was pressed this past weekend. The sugar content was about 23 Brix and the grapes were beautiful.

The temperature will moderate soon. Plan to come to the winery, taste the wine, enjoy the wine garden this fall. As Mark Twain said. "To be in Missouri in October is to be in heaven." (September isn't bad either.)

We will look forward to seeing you.

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

:: RECIPE OF THE MONTH: BUTTERNUT ICED BROWNIES ::

Fall is almost here and the holidays will be here before we know it. The best gift to give someone is a gift you make yourself. This is a favorite of mine.

Buy 8x8 cake pans that are disposable. Grease with Crisco and flour, set aside. Make one batch of brownies at a time.

Preheat oven to 350 degrees.

1/4 cup melted butter
1 1/2 cup sugar
1 1/2 teaspoons vanilla extract
3/4 cups all purpose flour
3 eggs
1/2 cup cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped pecans

In a large bowl, blend sugar, vanilla and melted butter. Beat in eggs, one at a time. Combine the cocoa, flour, baking powder and salt.Gradually blend into the egg mixture. Add chopped pecans. Spread the brownies into the prepared pan.

Bake for 45 minutes.

While Brownies are baking, prepare your icing.

I stick softened butter
Powdered sugar
half and half
vanilla
1/2 cup chopped pecans

Add powdered sugar to butter and add a little half and half.

Keep adding powdered sugar until you have about two cups of frosting. It should be thick...add vanilla and pecans.

As soon as you remove the brownies from oven spread the butternut icing on the brownies. It will make a delicious glaze. Let cool. If you want them for a gift, wrap the entire pan in saran wrap and add a bow. Most times they will be eaten before they can be wrapped.

Enjoy and let me know how you like this recipe.