The 2016 Harvest 
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The 2016 harvest and new wines!

Our 2016 harvest must be talked about as the most unique growing year ever. The monsoon mid June through July rains caused us to stop with any weed control and double down on foliar fertilizing. Know anyone who grew tomatoes only to see those tomatoes not ripen? As it turns out, when plant are “fat, dumb and happy” with plenty of water, they simply do not ripen fruit. It’s as if they think they’ll live forever, so they grow their green parts like crazy because there’s enough water to support the extra growth and they lose their focus on ripening fruit. So by growing weeds, we pull more water out of the soils, thereby stressing the vines. Which makes them think they need to focus on the fruit…focus on the seeds, and thus make the fruit tasty, so another generation of plants will continue the specie.

At the mid-August point, things started to dry out and one of our best quality vintages started to take shape.

Vignoles: Picked first with the best looking grape clusters ever. The result: a highly aromatic and flavorful wine with tremendous character. We have blended vignoles with a little bit of traminette and have an early release vignoles on the list at this point. Due to the first time we had zero “Noble Rot”, our vignoles is quite unique from year’s past.  In analyzing the wines in late December, we have bottled some Vignoles 2016 in which we mixed in just a dash of traminette.  It’s one of the most balanced and lighter Vignoles we have had.  In the barrels, the wine is really developing into a complex white that has all the essences of a classic white.  Overall, the fruit was simply a joy to work with, and came out of the vineyard with very balanced sugars, acids and flavors.

Traminette: Gosh, the words are balance and smoothness through and through. We are barrel aging most of our traminette right now as our 2015 Dry Traminette has been a hit. We did bottle a very limited amount of Quad Vintage Traminette, a blend of 2013, 2014, 2015 and 2016 traminette. It’s exceptionally smooth and going very quickly.  As of late December, we’ve taken it off the list to save the wine from running out during our slow months.  If you stop by, we’ll gladly sell you a bottle, but it’s no longer available for tasting.  We think we are the first winery ever to pull off  “a stunt” like this, blending 4 vintages of a white wine with slight residual sugar available.  Our crop this year was a little light due to heavy pruning last winter, but every now and then we need to knock our vines back a bit to keep them healthy.

Catawba: Intensity in fruitfulness. People often ask if weather affects our wines. Yep, sure does. On the afternoon of this harvest a major rain storm was moving in. Since we process outside, if we pressed these grapes, rain water would have fully diluted the juice. We destemmed, crushed and transferred the grapes directly into a fermenter. The result of skin fermented Catawba? A unique, orangish-pinkish glowing wine with complex fruit character and a wine that has got to be off the charts high in anti-oxidants.  We filtered and bottled this wine, then very tightly filtered it before bottling.  We tested the wine for cold stability.  Stuck it in coolers for our fall concert series.  And now it’s dropping tartrates.  So if you pick up a bottle, just lightly chill it if so desired.  Don’t leave it in the fridge.

Diamond: Already bottled some. This wine is full of melon, Star fruit, and pear. A very unique wine in which so many people have tasted thus far and have said, “I know this flavor but I cannot figure out what it is. Very light color. Light, crisp flavor with some nice residual sugar. Named on the list, “Open My Mind 2016.  It’s really set up well thus far as the flavors continue to develop.  Certainly a winner for our vineyard.

Chambourcin with Corot Noir and Noiret: One for the ages. Currently in barrels with an expected bottle date of around May 2017.  We just recently tasted it in the barrels and it’s flat out magnificent.  May may be too early at this point.  I can easily taste that this wine will age like some of the best chambourcin wines from our vineyard:  2000, 2010 and 2012 come to mind.


Some Recent Thoughts on Sugars 
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I just posted this on our Facebook page as someone sent me a question on our sweeter wines.  She is on a low carb diet but loves Blue My Mind.

Hi Arynn, thanks for the message. Here are some thoughts on Blue My Mind: A bottle of Blue My Mind typically has about 6-7 g per 100 grams of total sugars per bottle, nearly all of it, if not all of it, is fructose. So how does it taste so sweet? Simple, fructose is 2.2 times sweeter in taste than glucose and 1.72 times sweeter by taste than sucrose, or table sugar. Glucose and Sucrose have 4 calories per gram and Fructose has 3 calories per gram. So what do these numbers mean? Total sugars per bottle of wine: 46.12. Per glass 9.22 for 5 glasses per bottle. Calories: 138.36 per bottle, and 27.66 per glass. Alcohol calories: 273.64 in alcohol per bottle, or 54.73 per glass in alcohol. Add in the fructose, total calories per glass should be around 82.39 calories. If we were to sweeten wine with sugar instead of using arrested fermentation, alcohol total calories would jump from 273 to 380 or per bottle. Sugars would jump up from 138 to 310 for a total of 690 per bottle or 137 per glass. And I am trying to be conservative on the sugars. Basically at 3 calories per gram versus 4 for glucose and sucrose, you have a 25% calorie savings if in solution all you have is fructose. At 2.2 / 1.72 times sweeter, a winery adding sugar has to basically double the sugar grams to achieve the same sweetness level as arrested fermentation. Therefore, it’s easy to get to a 60% less carb calories via arrested fermentation even though my calculations above are less than 60%. Again, I am being generous to a wine with added sugar. If you are trying to avoid any sugar calories, dry wine would be the way to go. If you are trying to avoid glucose and sucrose, which are the worst for us sugars, then purchasing European or Turtle Run sweeter wines are the way to go. Here is another thought, speaking of dieting. I absolutely dispise glucose and sucrose. You can point to these two sugars and see most of the diseases that humans suffer from, including cancer. From 2009 to 2014 we studied how yeast ferment sugars and discovered that they really enjoy converting glucose into alcohols first before all other sugars. Sucrose is broken down by the yeast into one part glucose and one part fructose, then of course, glucose is devoured first. Glucose, in the solution of high fructose corn syrup and sucrose are used a lot by our food and beverage industries in their final products. Glucose and sucrose (because of the glucose within sucrose) are addictive sugars, triggering the same endorphin response as cocaine. To my knowledge, fructose does not trigger endorphin responses. Does this help? Thanks, Jim

Fun information about Port wines 
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Typing this while overly enjoying three new Port Wines:  Two of which may never appear on the wine list…but YOU know of them, so ask to try!

Port wines…the legendary wines from that slice of land on the Iberian Peninsula.  The origin of port is tied to bad drinking water and the 100 Years War between France and England.  Wine has two original purposes:  enjoyment of alcohol and the purification of drinking water (a little wine to water and the acids and the alcohol kill bacteria).  In France, they grow a lot of grapes and make lots of wine.  In England, especially back then, the weather hasn’t been conducive for growing grapes.

War is nasty.  And France cut off England’s “water supply” by stopping the flow of wine from most of Europe to England.  The hot trip from the Iberian Peninsula caused most of the wine to spoil.  When English wine traders discovered fortified wine, wine in which brandy is added to stop fermentation, they found a wine that both resisted spoilage, tasted good, and had a higher alcohol concentration.  Immediately English brokers set up shop to distribute this newly discovered wine back home, which is why today many of the fine Port wines have English brand names like “Dow” and “Cockburn.”

Yeast can essentially ferment wine up to 17.5% alcohol.  Any concentration of alcohol above this number is effectively poison for the yeast and they simply die.  The addition of brandy, or distilled wine to concentrations above 17.5% effectively end fermentation.  A standard wine practice is to add enough brandy to insure our alcohol concentration is 18% or higher, but not above 22%.  Why no more than 22%?  Easy, above 22% and the wine simply tastes to much like alcohol and burns too much for a great many of us.

This past week, we bottled three ports, the Pop’s Port #11, Pop’s Port #12 and the Pop’s Port “No Number”.

Pop’s Port #11 and Pop’s Port “No Number” will never be on the wine list.  You can purchase a bottle or two or more for $30 and $45 a bottle and you can try it free at the winery, but it will never appear on the list.  Our staff will never suggest you try it either, so you have to ASK to try.  That’s the advantage of our email mailing list.  You are privy to special wines.

And the name “Pop’s Port” is in honor of my father, Ray.

Pop’s Port #11 is pure zinfandel, and pure AHHHHH!!!  Aged a year in American oak barrels, the vanilla notes just jump right out at ya.  There’s complex fruit in the nose, but don’t ask me what.  Whatever it is, it certainly smells inviting.  This one’s at 21% so I can definitely smell the brandy.  But it’s a balanced smell…like it belongs.  As I taste the Port, I get this velvety feel, coating my tastebuds in a savory sensation.   It’s just a pure silky enjoyment.  So why will it never be on the list?  Simple–we bottled 14 cases.  Because….

Pop’s Port #12, which will be on the list, is a blend of the zin port plus a barrel of sweeter cabernet franc.  In the blending process, we needed it first, to taste great, and second, make sure we were at the 18% alcohol range to stabilize the wine and to legally bottle it as port.  Our assistant Christine and I blended this one and we simply nailed it.  I simply smell pure vanilla coated cherries.  So inviting.  Some strawberry and raspberry too!  I can’t ID the fruit of the zin port, but this one’s flavors seemingly just shout out at every chance.  The taste:  Intensely fruity, super smooth, super soft, super luscious.  Just super enjoyable.  As Laura said, this is going to be dangerous at the bonfire on November 5th!

And then there’s the “No Number.”  Since all Port’s are sequentially numbered, how come this one doesn’t get a number?  Simple.  Max’s Small Batch Red line of dry reds once had a “no number”.  And that Max’s red was so incredibly complex, so unique that it had to stand out in a significant way.  It too was never on the list, and we sold out, no problem.

So what is so unique about this one?  The Pop’s Port No Number is our second Tawny Port.  Our first one aged 2 years before bottling.  This one?  How about TEN YEARS!  If you are now legal to drink wine, you may have been in the 5th grade when we picked these grapes.

A Tawny port has a more brownish color due to a very controlled way in which we oxidize the wine over time.  We made this wine in stainless steel for exact control of aeration,  added brandy near dryness to allow the more rustic flavors of aging to shine through, then added small oak staves to tank, 2 and 3 at a time, over the course of 10 years.  The oak is not heavily pronounced but its tannins assisted in adding subtle flavors and greatly assisted in adding age worthiness to the process.  When I pour a sample, I can pick up some vanilla, but it’s the fruit of the muscat grape that beams forth.  What a tantalizing aroma.  The age, the fall season earthiness.  To heck with drinking this wine, just smell it!  Geez!  Upon sipping, this wine EXPLODES WITH FLAVOR in my mouth.  The dynamics on my tongue keep changing with unknown flavors overwrapping and enveloping other flavors.  The finish just goes on and on.  I swish the wine in my mouth and I swear my teeth can taste it.  This is insane wine!  Just insane.  Good golly.  Stop drinking this.  I need to cut grass tonight!  As I smell the supposedly empty glass, a whirlwind of spicy and savory aromas grip my nose.  Another AHHH…moment.  We didn’t make much as aging a wine 10 years is risky, takes up space and is heck on wheels to cash flow.  But oh was it worth it!

So stop by sometime soon and try these ports…



Some Thoughts on Tannins and Headaches 
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Headaches and wine. I never get them. Then again, I rarely drink too much. But there are some of us who at the whiff of a glass of red wine, have severe headaches. Read on….

Tannins: Why do plants produce them and what do they do for us? Tannins are used by a plant to prevent creatures from eating it. The bitter taste, as well as other effects it causes on the digestion system of the creature, tend to cause the plant to be safe from being eaten.

What are tannins?
Tannins – plant polyphenols – are an integral part of creating a red wine. The red color and the sharp taste both come from the skins of the grape, which are left on during part of fermentation to seep into the wine itself. That color and taste is the result of tannins.
Tannins are not only found in wine – they are found in many foods, such as cheeses and nuts, and even drinks such as tea. Wood aging also adds some tannin to red wines.

For humans, tannins are often found to be pleasureable. People who drink tea enjoy its bitter taste, and also the ‘buzz’ it can give to some, though I don’t think I get a buzz from tannins.

However, with anything consumed, some of us react differently than others. For me, I’m lactose intolerant, so no milk or ice cream for me. For some people, the tannins found in “nature” can cause too strong of a ‘buzz’, leading to mild or severe headaches. The reason I quoted “nature” is the wine industry has lots of powdered tannins available to us for addition at different stages of winemaking. I have often heard from folks that they can get sloshed on wine when in Europe and not get a headache but get a zinger of a headache drinking some wines over here. Could it be that maybe at the natural lower levels that are extracted from the skins only are at a low enough threshold to keep the headaches at bay? Possibly. And when tannins are added in the winemaking process, the threshold quantity is now high enough to provide a headache? Possibly. Could the grape variety have a bearing on it? I’d think so. Some will produce more tannins than others. And some regions, due to environmental factors, enable plants to produce more or less tannins. To me, I really think it’s the added tannins that cause the headaches — that’s just my theory. So….

What are tannins useful for?
Tannins are wonderful antioxidants. The tea industry has long promoted this aspect of tea, as well as other food and beverage industries whose products have lots of tannins.

Polyphenols in general are found to lower total cholesterol, and also improve the ratio of LDL to HDL cholesterol. They lower blood pressure, lessen risks of cancer, stimulate the immune system, and have anti-bacterial properties. The biggie that unites all of this is tannins are anti-inflammatory. And inflammation is one of the pinnacles of many health issues today as inflammation suppresses the immune system.

ADD kicked in. I forgot. How might tannins cause headaches?
Tannins tend to bind starches while being digested. These starches are needed by the body to produce serotonin. In some people, who are extremely sensitive to their serotonin levels, it appears the lack of serotonin can lead to a migraine. It sort of “starves” the body for this type of raw material, much as not eating for many hours might lead this person to have the same migraine. Tannin sensitivity is thought to be cumulative – a person who begins life with no tannin sensitivities may yet develop one as he or she ages. People who are sensitive to tannins need to moderate their intake of tannins in all forms, and also be sure to eat a reasonable amount of food while ingesting tannins, so the binding affects of tannins do not cause undue stress.

Cheers, Jim

Taste Bud Count leads the way to what you enjoy eating & drinking and can guide your personality type 
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If you some time on your hand, I am involved in a study on how taste bud count can not only affect your personal likes and dislikes in foods and beverages, but can have an effect on what type of career best fits you. And taste bud count may be tied to birth order. If you have time, can you please take this survey for us? Many thanks, Jim

March 2016 Newsletter: Wine Appreciation Classes, Summer Concert Series, New Wines, Health Benefits of Wine 
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Here is our March 2016 Newsletter. I discuss how our new wines are coming along, our summer concert series, The Wine Appreciation Classes and some health benefits of wine.

Turtle Run Triple Vintage Traminette — Wine Writer Howard Hewitt Explores….. 
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At Turtle Run, we will always explore ways to make the best wines possible. Through viticulture, through fermentation, through aging and blending. We look at boundaries. Are they real or imagined? And if imagined, how can we get around them? Triple Vintage Traminette — the 2nd craziest wine yet from Turtle Run!

The Most Audacious Wine Yet by Turtle Run Winery–Triple Vintage Traminette! 
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TR. Laura and Jim Pfeiffer enjoying wine.
To the folks that know me, and for those that don’t, the baseline groundwork of Turtle Run Winery starts in 1988 at Miami University. Professor John Dome had this most intriguing class called “Geography of Wine.” Yeah, we tasted wine here and there, but the basis for the class was in classical grapegrowing, winemaking, wine processes, and the culture of wine. And how in Europe wines were based upon the earth, and unadulterated winemaking.

We have some of the oldest traminette vines in Indiana, and therefore our library of traminette wines is one of the most extensive. In early 2014, I tasted our older vintage traminettes and found something remarkable. They all seemingly aged gracefully, either tasting the same as I remembered them or better.

And that got me thinking. What if we blended cross vintage? Could we make an extraordinarily exceptional traminette if we created a perpetuity tank, meaning we only bottle so much and add fresh traminette each year? Crazy thought, huh? Even crazier was this? We’d be storing wine in the 11% – 12% alcohol zone with natural residual sugar. That’s insane–try keeping wine in a tank that could, and should ferment, but isn’t.

And in all the classical research I’ve done on wine, I know of no one who has ever tried this. Ever. Never.

In February 2015, we introduce to you Traminette Triple Vintage. I recently poured it for one of those “wine know-it-all’s” and he was absolutely shocked at the intensity and complexity of flavors. How the wine was so balanced, so flavorful, so smooth, fruity, complex, and with a staggeringly long finish. And all grown right here in our Indiana vineyard.

At Turtle Run, we will always, always push the edge of winemaking, but not with chemicals or other additives (like liquid oak). Or add sugar or juice at bottling.

Our wine flavors come from the grapes, the barrels, the yeast. All natural, all the time. And pretty well hangover free.

Cheers, Jim

Best in Class — Turtle Run & Indy Intl Wine Competition 
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Typing this while enjoying a glass of Le Subereux aux Pinot De Corton….While celebrating our best ever showing at the Indy International Wine Competition! This wine was one of our “X” factor wines we entered – barrel fermented Vignoles. I just don’t know of any wineries who have ever barrel fermented or barrel aged Vignoles. So what would the judges think? And since Indy International has a Vignoles category, I couldn’t “hide” it in another category. For instance, The Consumer Choice Wine Competition in Sacramento doesn’t have a Vignoles category as the grape is not grown in California, so we had to find a non-variety category to have it judged. We entered it in Indy because it medaled out there, so why not here? But after sending it on its way, I thought to myself, “You dummy. Barrel fermented Vignoles doesn’t really taste like Vignoles. How is it going to medal?” I entered it because as I type this, I’m enjoying a glass. The oak has a lovely balance to it. The fruit. The acids. The finish. It’s all there…for me! So cheers! This wine has now won two medals at two different competitions!

So here’s the breakdown.

Favorite Medals of all time: Best in Class! Meaning we had the best wine in that category. Slip My Mind won Niagara and Lost My Mind won Blended American!!!

Second Favorite Medal: Double Gold! This means that 100% of two sets of judges gave it a gold medal. Blue My Mind and Lost My Mind

Third Favorite Medal; Gold Medal! Slip My Mind and Joe’s Jammin’ Red

Fourth Favorite Medal: Silver Medal! Red My Mind, Crossed My Mind, Traminette, White Chambourcin, Chardonnay, Le Subereux Aux Pinot De Corton, Max’s Small Batch Red #43.

Skin of our Teeth Medal: Bronze Medal! Chardonel and The Mammatus.

No Glory Wines: Entered but no medal. Serendipity (which won Best in Class at California’s Consumer Choice Wine Competition), Catherine’s Blend (medal winner at California’s Consumer Choice Wine Competition), and Forever More

Notes: This is the first time we have entered our no sugar added sweet wines. You love the clean refreshing finish, I love the clean, refreshing finish, and the judges do too! We simply didn’t enter many dry reds, categories we have traditionally done well with. We were already over budget on entries, so something had to stay home. Forever More – I should not have entered it. It’s too unique of a wine and when you can’t find a category in which it fits, find something else. We are not sure what happened with Catherine’s Blend or Serendipity, both winners in California. Oh well. We wanted to see what the My Mind wines would do, and voila!

Picking the wines outside of the My Mind wines: Thank you Christine and Hunter for your valuable insights!

Joe’s Jammin Red: First wine in after the My Minds. I thought this would be a gold medal winner and it won.

Traminette: Second wine in. In Indiana if you have a traminette and you are entering wines, it’s just something you do.

White Chambourcin: Third wine in. This new bottling is sensational to me!

Serendipity: Fourth wine in. Sure fire gold medal winner as it was a best in class in California. Oh well….

Chardonel: I love the complexity in ours. I thought it would score. We’ll take the Bronze.

Chardonnay: This was Hunter’s wine entry. He convinced me it would win, and sure enough!!!

The Mammatus: This was Christine’s wine entry. She said it would absolutely win. And sure enough!!!

Max’s Small Batch Red #43: Per Hunter and Christine. “Aren’t we entering dry reds?” “Oh crap!”

Forever More: Jim’s entry. Hunter – “The color is too um..not blush.” Christine – “I don’t see a category.” Jim – It’s either going to win the whole show or not medal.” Hunter –“So Enter Cabernet Franc!” Christine – “Enter another red, like Cabernet Franc….or Syrah.” Hunter – “Sub out Forever More and Chardonel for Franc and Syrah” Christine – “Yeah, do that. And enter Sangiovese.” Hunter – “Sub out Mammatus for Syrah.” Christine—“Yeah, what do we do with Sangiovese?” Jim—“Um….budget folks!” “What about ‘Suby’?” Christine – “We need more dry reds. That’s our calling card. That’s our reputation.” Hunter – “We got good dry reds.” Jim – “I know, we always win with reds. Heck we won a major trophy last year with dry reds. And that’s what we always enter. Why don’t we see what our other wines do? Let’s try something that is not a safe, sure bet.”

Do you see how these conversations go? I thought Forever More would flop or bring fortune. I shouldn’t have taken that chance –barrel aged off dry blend whose own unique color is Christine and Hunter were right. We had some great reds left “On Deck”, and I was gambling greatly with Forever More. Then again, we gambled with “Suby” as I call the wine, and it garnered a silver medal.

Overall, Laura, the staff, and I are very excited about this success. We thank you for your support too, for without you purchasing the wine, and “pimpin’ the turtle” by promoting our wines to your friends, we couldn’t keep doing what we are passionate about – as our motto says “Making Exceptional Quality Wine that goes with Food and Friends.”

Could Sugar, specifically Glucose, be worse for you than smoking? Sugars, the new Joe’s Jammin Red and White Chambourcin 
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Joe’s Jammin’ Red! White Chambourcin 2013 & Glucose VS Smoking!

Typing this while absolutely enjoying a glass of our newly bottled Joe’s Jammin’ Red in my right hand and a glass of newly bottled White Chambourcin in the other. Wait, I’m typing, so neither is in my hand, but both are right here on my desk.

And there’s a common thread between them.

First the Joe’s. After reading about Joe’s Jammin’ Red, I’ll give you the Turtle Run history on sugar. I want to give this to you partly out of hubris. We spent a whole lot of time on sugar years ago, before sugar became anti-cool. I simply just want folks to know we broke ground on a lot of this and were the first winery, to my knowledge to figure out that yeasts prefer to consume glucose to fructose. As a quick aside, there are other wineries that use the processes we use, and have done so for years. It’s the why behind it and what is chemically different about the wines which is our unique discovery.

Joe’s Jammin’ Red was the last, the very final wine to go to our sweet process called arrested fermentation, where we literally stop fermentation in its tracks. For the entire 13 years of making Joe’s Jammin’ Red, the wine has never had a granule of sugar added to sweeten it. Rather, we have relied on a combination of arrested fermentation and Suisse Reserve, or back-adding juice or concentrate.

Lab test after lab test has shown that arresting fermentation severely limits the amount of glucose in the wines. Many of our wines either have a trace amount or no glucose remaining in the wines — which is why our sweet wines do not have a sugary, syrupy aftertaste (that’s what glucose provides—sugary, syrupy aftertaste). Our lab results on Suisse Reserve provide us very erratic results, but always more fructose than glucose but not to the ratio that our sweetest wines, the “My Mind” wines have. For instance, a “My Mind” wine typically 90% – 95% – 100% fructose to glucose ratio, whereas Joe’s has been around 70% / 30%. We have always limited the amount of juice added to Joe’s for two reasons. One of them would be we wanted the wine to not be as sweet as a “My Mind” wine. Second, we know that 40% of the US Population is either diabetic or pre-diabetic, and diabetes (type 2) is directly linked to over consumption of glucose. We want to limit glucose, so we have limited the sweetness of Joe’s Jammin’ Red simply to keep the glucose numbers in check. Here is a great, great article concerning the over consumption of glucose:
And here is one concerning the US diabetes rate.

To give you an idea, 29.1 million Americans have diabetes, and another 86 million are pre-diabetic. That’s 34.5% of the American population. And the other epidemic in the United States, cancer, is directly related to the over consumption of glucose.


To shed another light on it, and the gravity of over consumption of glucose, there are 42 million regular smokers in the US. And each year, there are 224,210 new cases of lung cancer. Do the math, and lung cancer affects 0.533% of smokers each year. Could the over consumption of glucose be actually worse than smoking? Uh oh…..don’t go there, Jim. Switch to tea. Get rid of this wine. Nope. Staying there. The over consumption of glucose causes inflammation If the body is living with constant inflammation, the immune system can be compromised which will allow cancer to take hold and grow. So how many smokers who get lung cancer, could have avoided it if their diet contained less glucose? Oh, here’s the smoking statistic website.

We kept the Joe’s Jammin’ Red at the same sweetness level as before, about 2% residual sugar, simply because our customers like that number.

I know I have mentioned this before, but as a refresher, fructose has 3 calories per gram, sucrose 4, glucose 4. Fructose to human taste is 2.2 times sweeter than glucose and 1.72 times sweeter by taste than sugar. Do the math, and we can make a 4% residual sugar wine like Red My Mind if we arrest fermentation. To make a dry concord taste as sweet as Red My Mind, a winery would need to add 1.72 times the amount of sugar to get the same sweetness and their sugars would contain 25% more calories to boot. Do that math, and let’s say we had a glass of wine with 10 grams of fructose in it, or 30 calories. Their calorie equivalent would be 68.8. And because we arrest fermentation we have less alcohol calories too.

Here are some benefits of fructose:, And here too.

So can we just consume fructose with impunity? No, not at all. Everything should be consumed in moderation. But check this link out.

I think that after looking at this research, you’ll come to the same conclusion I have. Fructose is a much more natural sugar in our natural food environment. Our bodies are designed to slowly process fructose. Glucose just isn’t available very much in a free form in natural foods without fiber to slow down its digestion. So our bodies, which need glucose in minimal amounts, set up the equivalent of High Speed Internet over dial-up by allowing it to pass straight from the small intestine right into the blood system, since it isn’t readily available in a free form in nature.

smoking By the way, as grapes ripen, glucose is converted into fructose in the fruit. Depending upon when the grapes are harvested depends upon how much initial glucose is in the juice, which is why those grape juice concentrates have been very erratic in their glucose / fructose ratio. However, with arrested fermentation, it really doesn’t matter how much initial glucose exists in the juice solution because yeast prefer to consume glucose at a faster rate than fructose. At about 8.75% alcohol concentration we generally get down to under 3 grams of glucose per bottle. As we get into the 9% or better, the glucose number goes down. Over the years, customers have told me what we are doing is right. I’ve had numerous customers tell me our sweeter wines, including all previous bottlings of Joe’s Jammin’ Red hasn’t affected their sugar levels. Now if you have diabetes, will our wines not affect you like other customers? I don’t know.

Until now. I always thought that Blue My Mind (steuben grape) held the key to taking Joe’s Jammin’ Red to arrested fermentation wine. But we sold it so fast that we never had a shot to blend with it. We quadrupled our production this year, and I had enough wine to play with in the Joe’s blend. Our last Joe’s Jammin’ Red, we introduced White Chambourcin to smooth it out. Bingo! It sold out in half the time as the last blend. We also slipped in a little Blue too. We knew we were on course.

Joe’s has always been our sweet, but not very sweet red wine. Cabernet Sauvignon is the base. We blended equal parts of concord wine (Red My Mind), steuben wine (Blue My Mind), White Chambourcin (dry blush), and left our juice concentrate in the barn. Today, Joe’s Jammin’ Red joins the arrested fermentation clan of the rest of our wines!

By the way, when adding sugar to wine, sugar breaks down into one part glucose and one part fructose. This is a banned practice nearly everywhere outside the US. So why does the US allow it? Literally, I’ve never been able to figure it out. I can say that I have attended wine conferences in the US in which the speakers talk about making sweet wine by adding sugar.

Our last version of White Chambourcin was a good, but not big seller at Turtle Run. See how drinking wine while typing creates full disclosure? Even I, when working the tasting room, have not promoted this wine enough. But I do enjoy a glass of the wine immensely.

To make Joe’s Jammin Red, we have regularly added some White Chambourcin into the blend. Both the last version and our new one had a 25% addition.

Sorry, wine can kick up my ADD. Back to White Chambourcin. Again, not a great seller over the years. We have changed up how we make it, but the wine has still been a “cult” wine with it’s mighty but mini fan base

So when we finally ran low, it was time for an adjustment. Perhaps the problem was the wine was 100% chambourcin. Perhaps it needed something else blended in.

What about back adding some new fruity Joe’s? Whoa?!!! How about bottling Joe’s and White Chambourcin on the same day, bottle Joe’s first, then use the Joe filter pads, which will have a little Joe’s in it, to filter the White Chambourcin? Game On! After 10 minutes of circulating the White Chambourcin tank through the Joe’s filter’s, we would thoroughly cross contaminate the White Chamboucin with Joe.s. The next step was figuring out how many, if any, Joe’s bottles would be opened and poured back into the White Chambourcin. After the staff tasted and tasted, we chose to leave the wine as it is. The wine from the filter became the perfect addition.

So if you liked our old version of White Chambourcin, I have squirreled away a few bottles for you. But if you have tried it in the past and weren’t overly impressed, give it a try again. Chances are during our summer concert series, I am enjoying a glass of the new White Chambourcin.

From a taste perspective, both wines are super smooth and super fruity. White chambourcin hits me with incredible intensity whereas Joe’s Jammin’ Red is light and super fruity.

Other new wines since our last email include Forever More 2014, a dry blush vineyard blend of Diamond, Catawba, Corot Noir, and Noiret, Chardonel 2013 (longer in oak than our last version), Chardonnay 2014, Mammatus #4 (which may remind fans of the original Summer Solstice, a blend of chardonel and traminette, Traminette NV (we blended the 13 and 14 to make a magnificent traminette, Max’s Small Batch Red #43 (cab sauv, cab franc, and syrah), Cabernet Franc 2014, Cabernet Sauvignon 2014, Rhapsody in Red 2013, and soon to be released the next version of Syrah 2014 and Sangiovese 2014.

So come on out and try some new wines or newer versions of established Turtle Run wines

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