That's it. I'm dropping everything else and going into the wine business.
Apparently that was the sentiment of most of the other people who attended the Monticello class. Fortunately for them, Gabriele Rausse (the teacher), a native Italian who has grown grapes in the Albemarle County area for a couple decades, gave them a healthy dose of reality. Between the many diseases and hungry animals/insects all nefariously plotting against your investment (he estimates it would cost about $23K to establish a 10 acre vineyard, not including upkeep and maintenance), junk bonds seem to be a safer bet. Jefferson's own love of wine was one of several factors that helped drive him into debt. Pictured is a section of his vineyard.
Still, once I master the art of grape cultivation with those two concord vines, I could always expand ... OW. Just slapped myself across the face.
I got some great pointers on how to plant (like soaking roots overnight in copper sulfate to combat disease, shortening the roots, etc.) and a primer on pruning. Of course, there is patience involved since I can't expect any fruit for another 2-3 years.
After the class, we went to Mr. Rausse's place to try out some of his wines. Very impressive. Also daunting to see all the equipment that's needed for even such a small operation.
I think I've found a new favorite wine variety: Nebbiolo. Bit pricier than other varieties, but Mr. Rausse's was quite good and original ($35/bottle).
I've had decent luck this year starting my seeds indoors. This is what I've got sprouting so far:
riverside onions (transplanted 3/14)
Imperial black beauty eggplant
Sioux tomatoes
lettuce (transplanted 3/14)
stupice tomato
thai basil
bok choy (transplanted 3/21)
french dinant celery
slow bolt cilantro
sweet basil
Lebanese and suyo cucumbers
dukat pack dill
Outside, I'm looking for peas, spinach and carrots. There's much more to come. Unfortunately, the jalapeno pepper, Bolivian chile, and Italian parsley still have not sprouted indoors. Guess that means I'll be buying a few plants at the farmer's market.
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Sounds interesting. I wouldn't get your hopes up making wine with concord grapes, though. While it is possible, its VERY unfashionable and you wouldn't get much for it. Better luck making brandy from it, actually, and easier chemistry too. Just remember than you can only keep 7 gallons of hard liquor in personal stock before you have to pay ATF taxes.
ReplyDeleteDid your teacher mention Pinot Noir? They grow them up in Oregon, where the weather is similar to where you live.
Yeah - with the concords, I was mainly thinking table grapes. Plus there are only two plants. I may branch out more once I have some cultivation experience udner my belt.
ReplyDeleteYeah, he makes his own Pinot as well and it's really good. I'm starting to view small time vintners with the same high respect I have for microbreweries. A free weekend with some good company = a Virginia wine tasting expedition sometime.