WHAT'S NEW AT THE PIRTLE WINERY: OCTOBER 2007

Press On! That is what you do when there are four or five loads of crushed white grapes or fermented red grapes in line to be pressed and there still 14 acres to be picked and processed. The origin and true meaning of this phrase are understood by every muscle in your body and engraved in your brain. We started August 20. At this moment, the Pirtle Winery Big Squeeze of 2007 is finishing up.

Our grape pickers had a fairly easy time this year. In spite of the April freeze of 2007 we had about one-third of a normal crop. The vines were lightly loaded, unstressed, and the grapes were excellent. Our annual burger and hot dog harvest feast along with lots of other goodies made for a pleasant finish..Sylvia Anderson of the St. Joe News Press did a very informative article on the harvest feast. It was in the paper on Sept. 18th, I think. It would be worth trying to get this article. You will enjoy the way her views and words are put on paper.

The wait for cherry wine to be released is over. It is in stock and has been very well accepted by our recent visitors. All the old favorites: Mead, Raspberry Mead, Blackberry Mead, Apple Wine, Mellow Red are in good supply.

Our new bottling line has passed the production test. Our new wines Chardonel, Traminette (white wines) and Alhambra (red) are now in very good supply, Customers response tells us that Chardonel is the star of the three. Traminette is a spicy dry white. It goes very well with spiced shrimp. Alhambra has Cabernet and Norton in its parentage and reminds me of the former. All three are outstanding.

We value your opinion, so visit us and taste and tell us what you think. You might discover a new favorite!

Our winegarden has never been so popular as this year. Years ago, I remember how a wonderful young man, Mark Merritt, came up with the idea and how to build it. He arched the cedar so it would be like our windows. This cedar went into a swimming pool so it would be pliable. There isn't a day that I don't think of him and how talented and smart he was. I was so fortunate the have him around for 9 yrs - he has now gone to bigger and better adventures, but I will guarantee that wherever he is he has a goal he is thinking about and doing it. Thanks, Mark! Everyone loves your winegarden.

Recipe of the Month: Mother's Candied Sweet Potatoes

I am going to try to recreate this wonderful dish for you...It was a tradition for Mother to prepare this for Thanksgiving, Christmas and Easter. I believe that you will enjoy this and so will your guests....

4 medium sweet potatoes baked 1 hr., set aside to cool.

In a small mixing bowl add the following ingredients...

1/3 cup firmly packed brown sugar
2 tablespoons grated orange zest.
1/3 cup white sugar
1 cup orange juice
4 tablespoons melted butter
a pinch of salt
1 Tablespoon cornstarch
( mix the cornstarch into the melted warm butter or it will not dissolve).

When the potatoes are cool enough, slice fairly then and arrange in 1 1/2 quart casserole that has been buttered. Add mixture on top of potatoes and bake at 350 degrees for one hr.

My mother Mary Lee Murray Font Wallace always decorated this dish with slices of lemon and orange slices. It is a picture perfect dish when you do this. Put the orange and lemon slices on before you bake the dish.

My mother's grandchildren enjoyed this dish. Even non sweet potatoes lovers will eat this and want more.

It looks and smells like Mother's dish but something is missing, Mother isn't here. Give your Mother a hug and start your own traditions so your children and grandchildren will feel like they do about my Mother.

My granddaughters Paige and Megan Pirtle always ask me if this is our tradition when I am doing something...I love It!

My mother baked a sweet potato when she didn't feel well. After eating it she always felt better. Add a little butter if you like...very natural and full of energy.

I will be more than happy to answer any questions. You can write me at Pirtlewine@aol.com - I love hearing your comments!