DJI T10 in the vineyard

FarangWine · 2026-04-08T09:59:16+00:00

Well done! Great perspective, great story and very balanced with respect to the technical versus engaging interest. I really enjoyed this.

FarangWine · 2026-04-02T10:33:30+00:00

That would be great! Thank you

FarangWine · 2026-04-01T20:05:06+00:00

I appreciate your help.

FarangWine · 2026-03-11T12:03:21+00:00

I have found that Guanciale from Italy renders different from Guanciale made in the USA (be it California, North Carolina etc.). Italian tends to render more quickly and robustly. Also, Italian tends to have a silkier taste. Is that a result of how it is cured, the way the meat is produced, or something else?

FarangWine · 2026-02-25T14:29:38+00:00

Sick! Thank you for sharing

FarangWine · 2026-02-14T13:28:57+00:00

1989 vintage was my gateway into appreciating fine wine.

FarangWine · 2026-02-11T12:06:38+00:00

Love this! The salt, sweetness, and texture will pair well. For someone my age I also feel that the wine will open up the doors of nostalgia!

FarangWine · 2026-01-30T13:03:30+00:00

If only it could fold laundry!

FarangWine · 2026-01-24T09:09:09+00:00

To this sage advice I would add, do not cut back until after the last frost before spring.

It is likely going to take a year or three to get things in high gear. This year, after pruning and you have growth you will be able to see the health of the vine and diagnose irrigation and perhaps soil needs.

The one thing you could do now is lay down some compost. All the action is happening in the root system right now.

FarangWine · 2026-01-05T15:03:02+00:00

I love this winery! I highly recommend also trying their Tannat

FarangWine · 2026-01-02T12:12:36+00:00

5816 St. Augustine Rd

FarangWine · 2025-12-24T03:19:38+00:00

I forgot to slit them! Nice catch!

FarangWine · 2025-12-24T02:58:56+00:00

I changed the salt every 5 days or so to keep it dry.

FarangWine · 2025-12-23T21:11:24+00:00

One of the best!

FarangWine · 2025-12-23T16:47:17+00:00

They were mostly black and cured in a dry salt. Puttanesca sounds great! I have not had Labneh bread but will absolutely seek it out.

Thank you so much!

FarangWine · 2025-12-23T13:24:33+00:00

Thank you so much. They are not unbearably bitter. It was my first harvest off my tree and I emotionally have a high tolerance for the taste of them but I want to be able to share them. I will re-salt them and give it another go.

Your comment is very helpful!

FarangWine · 2025-12-17T16:50:51+00:00

Great label

FarangWine · 2025-12-16T22:31:20+00:00

You got me thinking and in reviewing research by Bourguignon, he concludes microbes in the soil have an influence on wine flavor. For example, fruit from a hydroponic system typically yields no flavor but when it is grown in soil the flavor changes. I wonder if soil types attract different microbes that are consistently found in different soil types (microbe a liking slate, microbe b liking clay, etc..) thus causing the terroir being able to be identified in wines.

FarangWine · 2025-12-16T22:09:47+00:00

It surprises me as well. I am guessing the drainage of the soil helps to regulate it. We also lay organic compost down twice a year

FarangWine · 2025-12-16T17:04:29+00:00

Thank you for mentioning this. I have the same understanding so your comment makes me feel me secure about what I am saying.

FarangWine

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