This thought has been sitting on my brow. I never thought I would make sweet wines, but in Wisconsin, there is a palate for things sweet. Even evolutionarily wise, humans\u2019 basic wants are for singular tastes, non challenging. Possibly why punch or fruit juice is so appealing to youngsters and yet I have noticed that every year I make my sweet wines just a little less sweet and those who have desired the wines with residual sugars are pleased. Their palates seem to be wanting more complexity and nuance\u2014definitely not something offered by sugar. I love this. The human desire past satiation for something more, something challenging. I bring this up because in the beginning of my winemaking, I took pride in people liking my wines, it was ego confirming and gratifying. But now, as those who have been enjoying our wines start their journey into the more nuanced aspects of wine, I realize I am at the stage I should be with winemaking: I feel so incredibly lucky that I am able to make wine, support my family by making wine and enrich my life with all these wonderful people around me. Being able to make wine is and always has been a gift from all of you to me. Thank you.<\/p>\n\n\n\n
Cheers<\/p>\n","protected":false},"excerpt":{"rendered":"