Being Italian it is in ones blood to make wine and I grew up around my grandpapa who was a Vineyard Master in Italy. So
I had the opportunity to make wine. This year we make Petite Syrah and Borolo. The first is a light red using Washington
state Syrah grapes and when complete after 9 months has a light peppery taste. The Borolo is considered a super Tuscan,
or a full bodied red also aged 9 months. This red is good with roast beef, steak, pasta etc. We were so pleased that both were a
success with family and friends.
Anyone else makes wine?
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