Habnero wine could help cure it…
Capsaicin has potent antibacterial properties that fight and prevent chronic sinus infections, or sinusitis. Because it is so hot, it also helps to stimulate secretions that help clear mucus from your nose, thereby relieving nasal congestion. This phytochemical may also help relieve sinus-related allergy symptoms.
two vines- side by side in the vine garden- the first one is turning and losing it’s leaves, second one has started to bud out and has grape buds… Must be the California sunshine!
Harvested on 10/5/12
Hand destemmed and crushed.
cold soaked for 4 days with meta.
pitched yeast- WY 30 French Red . (20 g.)
added 1 package opti red yeast food.
Racked on 10/21/12
aprox 14 gallons
I am going to use some pumace from my past red wine and rehydrate dried goji berries.
What does Goji berry wine taste like?
Sort of like the sweetness of grape, the tartness of cranberry, and the tannic character of pomegranate all combined, with a lingering savory character of its own and a hint of carrots.
It drinks like a grape wine, but it still feels nearly as rich as a brandy
Known for centuries in Asia, goji berries are called “happy berries” in China, where there aphrodisiac powers are held in high regard. In Chinese medicine, goji berries are administered to strengthen the adrenal system, believed to be a center of sexual energy. The fruit’s aphrodisiac status even found its way into an ancient Chinese proverb warning men who travel away from their families: “He who travels one thousand kilometers from home should not eat goji”
The berries are most often sold dried
We were lucky enough to be sat next to kathleen Hill, for dinner.
She writes;
http://www.sonomanews.com/News-2012/Wolfert-wins-James-Beard-Award-Home-Winemakers-results/
Sonoma Home Winemakers announced their medal winners at a recent sold-out dinner at Vintage House senior center, cooked by Rich Treglia and teens from Ragazze, the Teen Center and the Sonoma Valley High School Culinary program.
The teen servers, including Julie, Dora, Anthony, Abel and Rebecca, showed skills more sophisticated than some servers in Sonoma restaurants. Esther, José and Juan cooked alongside Treglia, producing excellent spinach salad, best mashed potatoes anywhere, tri-tip, grilled vegetables and bread.
Best of class winners included Steven Wyngard, of Nash Vineyards, who won best white for his chardonnay. Dr. Jeff Lopes, of Lopes Vineyard, won best red for his syrah, and Ken Thornton, of Red Lady Winery, got best label for his zinfandel.
Other medal winners included for individual wines include Neil Peaty (4) Chris Kukshtel (4), Jack Gray, Lou Leal (3), Steven Wyngard (4), Jack Gray, Raj Iyer, , Jerry and Dale Sullivan (2), Dennis Przybycien (2), Salvatore Troia (2), Steve Smith (2), Lon Mclain, Doug Ghiselin (2), Ken Thornton (3), Scott Andrews, Jeff Lopes (2), Jeff Robertson (3), Lynn Cox, Brian Eagle, John Randazzo (2), Larry Castelli, John Sciocchetti, Doug Fritz et al, Bob Gilson, Jim Mc Cully, Steve Thomas, Chuck Vetrano and Scott Andrews
KATHLEEN HILL/INDEX-TRIBUNE FOOD AND WINE EDITOR
