WHAT'S NEW AT THE PIRTLE WINERY: AUGUST 2004

VERAISON!!!

This single French word (adopted by American Vinters), freely translated, means the grapes have changed color from green to purple and serious ripening has begun. Our vines began to change about July 30. Seems to be about 2 weeks early this year.

Last year was very hot and very dry. This seasons rainfall has been above the norm; the cool spell in late July apparently triggered the color change and concurrent elevation in sugar content of the grapes. A check of the sugar content today (Aug. 3) showed 13% sugar; really high for so early in the season. We harvest when sugar is 21-23%. With sugars at this level, the dreaded black rot is no longer a threat. We now only have to control downey mildew until frost.

White grapes (Cayuga, Chardonel) may be done before August 20th. Our July summer nap is over. It's time to test all the equipment and prepare for the vintage of 2004. We are all looking forward to it.

This is Weston's new web site and it will let you know what events are in the works!

http://www.westonmo.com

Something I say in the winery almost every day - the Sparkling Mead is great just as is or it is very interesting as a Mimosa.

I use Large Red wine glasses, half full with chilled orange juice. Finish filling the glass with Pirtle Sparkling Mead, and add two frozen strawberries. Sip as you prepare breakfast and enjoy your breakfast with your Mimosa and someone else! 

We will look forward to seeing you.

Yours in wine,
Elbert & Patricia Pirtle
http://www.pirtlewinery.com
Tel: (816) 914-4720

:: 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 cup 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.