Todd an Tony toast the fruits of their labor.

Todd an Tony toast the fruits of their labor.

As a slight departure from unknown things in Bourgogne, we present unknown winemaking in Vermont, USA.  Despite Vermont’s reputation as a tough place to grow fruit such as grapes, the interest and dedication to wine and the cultivation of local varieties  is growing each year, and becoming more vigorous each season.

Below are some images of Todd Trzaskos and his trusty assistants Tony and Don crafting wines in the cellar of Todd & Andrea’s antique Vermont farmhouse near one of the most famous swimming holes in the Green Mountain State: Gaysville.

Since only a few grape varieties are hardy enough to survive the long winters in Vermont (although some new varieties are becoming very, very good and promising in this State!), many amateur or hobby winemakers rely upon imported juice and grapes to begin their production of white or red wines.

The difference between the French and American wine hobbists is only distance…..Enjoy.

Climate-controlled primary fermentation chamber

Climate-controlled primary fermentation chamber

Secondary fermentation in glass "carboys"

Secondary fermentation in glass "carboys"

Local Vermont-grown, northern-hardy grapes are pressed with a small handpress.

Local Vermont-grown, northern-hardy grapes are pressed with a small handpress.

Grapes go in one device....wine comes out the other....

Grapes go in one device....wine comes out the other....

Bentonite is added as a clarifying agent to attract particulates which fall to the bottom after fermentation

Bentonite is added as a clarifying agent to attract particulates which fall to the bottom after fermentation

Variety juices shipped from around the world enable many types of wines to be made at home. (Mencia juice here)

Varietal juices shipped from around the world enable many types of wines to be made at home. (Spanish Mencia juice going into the primary fermenter here)

Some kits include a crushed grape pack to add to the juice. (The remaining drops of juice are being rinsed from the bag in this photo)

Some kits include a crushed grape pack to add to the juice. (Todd rinses the last bits from the grape pack in this photo)

The primary fermenter rests in its temperature chamber, ready for the yeast to be added...

The primary fermenter rests in its temperature chamber, ready for the yeast to be added...

The yeast is added to the juice / grape mixture....then it ferments!

The yeast is added to the juice / grape mixture....then it ferments!

Sterilize and clean the bottles.....

Sterilize and clean the bottles.....

Bottling 3 at a time.

Bottling 3 at a time with the gravity filler.

Cork 'em.

Cork 'em.

Tasting station with record-keeping logbook and obligatory bottle of ancient Petrus.

Tasting station with record-keeping logbook and obligatory bottle of ancient Petrus.

The final bottled results rest here...

The final bottled results rest here...

Todd an Tony toast the fruits of their labor.

Todd an Tony toast the fruits of their labor.

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