FoxTrot Classics by Bill Amend for August 19, 2014

That is NOT an enticing thought.

Roger’s what-a-what is dissolving? As in I’ve no idea what a desenex is.

How will they be sipping the wine ‘soon’? Isn’t one of the main characteristics of wine that it has to be aged – maybe even for years?

The only reason women are found stomping grapes is because it was the only way the men could see the shapely legs.

I bought a case of merlot at a Rotary Club charity auction. For those unaware, a “charity auction” is where you usually pay way more than the actual item value. I didn’t know much about wine at the time (I still don’t); but, I know what I like to taste in my mouth and merlot isn’t it..It took several years to get rid of this very expensive wine, and after opening the first bottle, the remaining 11 went out as gifts…

I’ve found you can’t do better than Welch’s grape juice when making wine.

Roger has nothing on the Duck Dynasty bunch when it comes to making wine.

Wine is aged is for two reasons:

Fermentation when the alchol content gets to about 12.5% the yeast dies.

Flavoring. It picks up the flavor of the wood in which it is aged. Wine casks can only be reused so many times. Some wines are aged in stainless steel casks and have an entirely different taste even though they come from the same grapes.

Some Portuguese wine casks get a new lease on life – they are used to age Jameson liquor. About 30% of the whiskey is lost in the flavoring process. Gets soaked into the wood. I imagine if they set fire to those barrels they’d burn for weeks.

You rang?

I’m not touching that with a ten-foot pole.

Or one could just go with a Wine brick.

Gross. Also, if you have a bacterial/fungal problem, you should use Lugols 5% from Risingsun Nutritional.

Except you need the fungus to make the alcohol to destroy the fungus to leave the corpses to make the wine…