WHAT'S NEW AT THE PIRTLE WINERY: MARCH 2007

The vines are still sleeping, but not for long. In about a month the buds will be swelling and about to break into their yearly growth. We have not yet pruned any of them. They start to get their annual haircut tomorrow. Our vineyard was very productive last year. This year we plan to restrict production by pruning to fewer and shorter spurs. Grapevines, like people, live longer and more fruitful lives if they are not overworked. Grapes fully ripen and their wine is more intense and flavorful when the vines are not overloaded. The vines are also more drought tolerant. We will keep you posted on their progress.

We have not been completely dormant ourselves this winter. The American Mead Assn. awarded our regular mead a silver medal at the annual competition in Boulder, Co. in early February. All the mead producers (about 40 or so) enter this judging every year, so we feel that this is a significant result. We only had the one entry this time.

With temps in the 60's and the sun shining, the wine garden regains its appeal as a place to spend an afternoon in (at least partial) solitude. We suggest that you turn off your cell phones for an attempt at complete solitude. We still have the picnic baskets and wine as usual.

Plan to spend some time with us this year. We are looking forward to seeing you again.

:: RECIPE OF THE MONTH ::

Lemon Chess Pie

In mixing bowl Add:
2 cups sugar
1 heaping tablespoon flour
1 heaping tablespoon yellow corn meal

Gradually add 1/4 cup half and half
1/4 cup melted butter
Grate rind of 2 lemons
Add grated rind
Juice 2 lemons, add to mixture.

In another bowl beat 4 eggs. Add to first bowl. Blend Well.

I bake pie crust until slightly brown before adding pie mixture.

Bake for 1 hour at 325 degrees.

I put foil all the way around the edge of the crust to keep it from getting too brown.

This will make a delicious addition to your Easter meal.