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Vino de Chile

A few years ago Nancy and I took a trip up the coast of California, venturing through wine country. We enjoyed each other’s company as we meandered through the wineries tasting some of the world’s best wines. One of our favorite stops was the Far Niente Winery. In fact, this picture was taken atop one of the hills overlooking the vineyard. I like to call it “The View from Far Niente”.


View from Far Niente

What I didn’t realize at the time, but soon discovered, was that it really developed my interest in wine making. For several years, Johnson’s Garden Center has had a wine making and home brewing department but I, personally, had never made a batch. After this trip, and a few conversations with Jeremy reassuring me that it’s really no harder than making Kool-Aid, I decided to go for it.

My first batch was from a kit, and it turned out fantastic. Well, at this time, Chile Fest was coming up and we had made our first run for chiles. As many of you know, I am a huge ‘Chile Head’. In fact, my twitter handle is @gotchile (follow me if you want). As we began to unload the chiles into the cooler, a thought came to mind. Green Chile Wine. Yep, I said it. And I made it.
Green Chile Wine
My Green Chile wine is made with roasted hatch green chiles of medium heat, apricots and other fruits. While it still has about 12 months until it’s really ready, I’ve opened a bottle (or two). In it’s early stages, it really has a nice flavor that will continue to develop until it’s ready. When this year’s Chile Fest rolls around this August, look for our monthly drink on the acre to be sampling my green chile wine.

One thing I was really impressed about, was the clarity of the wine. I assumed that it would be a bit more cloudy than it is, but it’s really pretty, don’t you think?