Club Ferment: Turning Pinot Grapes into Unforgettable Wine
Join us for our next Club Ferment on Friday October 10th, where we’ll be doing our first Pinot ferment for the WinePod.
If you know Pinot, then you know it is one of the most noble, yet exasperating varieties out there, with a character that is hard to define but has produced some of the world’s greatest wines. It’s this fickleness of Pinot that tempts so many to pursue it with passion.
It’s the grape that’s responsible for the red wines of Burgundy’s Côte d’Or. Pinot is particular about its growing conditions, typically producing the best results in cool, fog-prone regions. Here in the U.S., the climate of Oregon’s Willamette Valley (just south of Portland along Interstate 5) has proven to be especially well suited for Pinot Noir (think cold and rainy!).
Of course, excellent Pinot Noirs are popping up everywhere these days: from a variety of California regions in appellations such as Chalone, Mount Harlan, Los Carneros, the Russian River Valley, the Santa Lucia Highlands, Santa Barbara County, and the Anderson Valley in Mendocino County to as far north as Canada’s Okanagan Valley and Niagara Peninsula.
Are you brave enough to take on this notorious heartbreaker? If so, join us and learn from our WinePod winemakers, who’ll lend their expertise on how to turn Pinot grapes into your own harmonious, unforgettable wine.
To sign up for Club Ferment or for more details, email: clubferment@winepod.net
For more Club Ferment dates, click here.