David Coffaro Vineyard and Winery Winemaker's Diary

Weeks 8- 9
February 15, 2004 to February 28, 2004 

Monday February 23, 2004
I was surprised! My UPS delivery agent showed up today and HE had no conception of what he was delivering. What is this he questioned! I said "It will become all the rage in health food. He said he had never heard of FLAXSEED! Look it up! 

OK yes I ordered faxseed and I know little about it. I am sure some of you have heard about the great health benefits it provides. I love fat and I love fiber. I am just learning that some natural things can contain both fat and fiber. Flaxseed is one of these foods! One tablespoon contains 4 grams of Fat and four grams of carbohydrates, but almost all is fiber. There is also Flaxseed Meal, but I prefer to grind my own seeds to create a powder. I want to use it fresh right after grinding. Plus there is a great deal of evidence that confirms that when after things are processed, whether it is grinding a fresh product (which is OK) OR combining to make our abundance of processed foods, nutrients are lost over time. When we cook or expose food to air, vitamins or vitality is lost. 

The same thing is true with wine. As wine ages, it loses potency and life. Some friends, and I am sure some of you, like wine that is aged. It certainty is smoother. I prefer lively wine (young). Most producers age wine too long and that creates the loss of freshness and ultimately complexity and longevity. That is only my opinion! For, every winemaker, I know, ages wine longer than I, before it is bottled. It is so obvious to me that my wines will age longer than most, because I bottle early. By exposing my wines to the elements for a shorter time, I feel they will have less oxidation and will age longer. I want to preserve the fruit. 


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