Tag Archives: winery

Travel: E.I.E.I.O.

37 hours and 9 states later, I am finally in California.

Exhaustion gave way to severe aggravation and agitation: “why the fuck aren’t we there yet,” happened at hour 29 and my girlfriend was a sweet honey bear the whole way.

Between naps and complaining, we saw this:


New Mexico






And a million miles later, California. Work today was rough but I am going to do my best to update in a timely fashion. 12 hour days of heavy labor make that challenging but certainly not impossible. Thanks for checking in, next I’m gonna show you what I do here.

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Wine: Wolf Mountain Winery

My girlfriend and I decided to take a one day vacay up to Dahlonega to visit Wolf Mountain winery.
If you’ve never had the opportunity to visit a winery, I highly recommend the excursion. It’s only an hour and half outside of the city limits and before you know it you’re surrounded by plush mountain ranges and acres and acres of bright green forests. Not to mention there are about 6 wineries here, all with tours, tasting flights and cuisine.

We opted for the Sunday Jazz Brunch. Thematically it paid tribute to California cuisine, which essentially is a hodge podge of Asian flavors and spices. This extensive, piping hot buffet will cost you a meager $30, and it’s worth every cent.


Here’s the chilled tomato soup with avocado cream. I’m not a soup fan so it was no surprise that I had never had chilled soup but the cold creaminess coated my mouth and readied me for the feast ahead.


On this plate is Mongolian braised barbecue short rib, fried egg over a spicy polenta cake, a mixed green salad with jicama (mexican yam/turnip), fried duck and shrimp and tilapia in a red pepper sauce. There was also a diced grilled pork tenderloin spiced with star anise and bamboo shoots, curried jasmine coconut rice with golden raisin and crispy fried duck,  and stir fried cabbage.


And my favorite part of every meal: dessert. There was a pistachio mousse with toffee and chocolate crumbles (not pictured), caramel cheesecake, raspberry key lime pie and lemon bars. Butter, butter, butter. Yes!

It all washed down beautifully with a couple of glasses of Wolf Mountain Demi-Sec Sparkling. They also poured us two glasses of the Blanc de Blancs Brut (on the house) because we sell the wine at Ansley. That was pretty sweet.

Unfortunately my brain mixed up the times so we missed the guided tour, but luckily my CSW classes allowed me to give my girlfriend our own tour. First we learned about the importance of vintage. As you can see from the sky above, 2013 is an unfortunate vintage for Georgia. With all the rain, the concentration of sugars in the grapes will be diluted, photosynthesis will be minimal and phenolic compounds (all the good stuff you smell and feel on the tongue), will either be unbalanced or uninteresting.

Lucky for Wolf Mountain, I didn’t notice any fungus or mold growth on the grapes, which essentially can devastate the grapes, unless your intent is dessert wine…which I highly doubt with Cabernet Sauvignon (as shown here).


Cabernet Sauvignon? Isn’t it red? Why yes, yes it is. But all grapes start off as flowers, which pollinate and bloom into highly acidic, hard, green berry sets. During the summer months, veraison happens, which is the softening of grapes, the reduction of acid and the production of sugar. It’s most dramatic with red varieties, and soon these grapes will turn red.


Grapes at this stage taste terrible. Sidenote: Only Muscat varieties taste exactly the same as they do pre-fermentation.


That’s my girlfriend goofing off. She’s still a good student though. 🙂

Georgia red clays.


Wolf Mountain has some seriously beautiful grounds.

And some lucky soul lives in this house below with all these gorgeous vineyard views. They need to rent it out.


The air is as fresh as it comes.


We will be back.


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