Getting ‘Stuck’ In Napa, Then A Visit To Rombauer Vineyards.

Last night I threw my glasses on the nightstand and then had the strangest feeling that someone was watching me.

Last night I threw my glasses on the nightstand and then had the strangest feeling that someone was watching me.

Sometimes fermentations get stuck. The winemaker has all of the ingredients in place, the yeast organisms are happily gorging themselves on grape sugars and (cue the heavenly trumpets) wine is being born.

Then it stops.

Finicky yeast organisms can become dormant for any number of reasons. The temperature may get too high or the grapes might be too ripe. Whatever the reason, the results are the same and the winemaker starts pounding down Rolaids faster than Kathy Lee Gifford pounds down Chardonnay.

Well maybe not that fast.

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