Wine Club


Animals on Wine Labels? Hi – An earlier eWine newsletter talked about the marketing power wine label design elements have… Many consider the quality of a wine to be relative to its ‘cool’ looking label. Part of the reason for such labeling… from birds, fish and kangaroos, to reproductions of fine art and comic relief, is a move by wine makers to make their bottles more of a novelty, instead of something...

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Wine Extraction (part 2)…


Posted By on Jul 30, 2015 in Wine Club

Wine Extraction part 2… Hi, There are a few primary factors that determine the end result of quality wine… The position and condition of the berries in relation to the liquid… the temperature of the maceration… duration of the maceration and de-stemming. It’s much easier to extract color, tannins and flavor from crushed grapes immersed in the juice, than it is from unbroken berries floating on top. The...

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Wine Extraction…


Posted By on May 12, 2015 in Wine Club

Wine Extraction… part 1 Hi – Grapes contain flavor compounds that must first be removed from solids in order to impart and coax character thereafter. Extraction must be appropriate in duration and strength in order to achieve the wines ultimate taste and color results. Of course, compounds in the skin of the grape account for wine color, as well as much of its flavor and tannins. Extraction of these molecules, through a...

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Wine Club Confirmed


Posted By on Mar 28, 2015 in Wine Club

Congratulations! Your eWine Club confirmation is on its way to your email box… Enjoy Your Wines! Brad Caskey Durango Liquor & Wine 970-259-4900 Next to WalMart 1145 S Camino Del Rio –...

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