Honeyflow Farm Home Page
The Vineyard      The Honey Farm      The Candle Shop

January in the Vineyard

 

 

   MSU Course in Viticulture & Enology

This program was brought to our attention last year when a MSU student, Bernard Call, who is taking this course, purchased some grapes at our farm and was carefully measuring the brix of the grapes with a refractometer. The following year he returned to our farm after being in the program for one year and he was very enthusiastic, interesting and knowledgeable about the course.

Sandy Paetz, our Friday Sales Stand Associate, had also enrolled in the MSU program. When the two of them found out that they both were taking the courses, the conversations became very stimulating and they agreed to forward some of their program notes to us for our newsletter.

We hope to have some inside stories of what Bernard and Sandy are doing at MSU in the next few issues of the newsletter.  

---

Here is one of Sandy's first papers and his last paper which I though would make a good introduction. (editor)

Wine Judging Part I - "Introduction"

MSU HRT333 Wine Judging / November 18, 2002 / W.C. Paetz

Introduction: Do you really think this class is about wine judging? Anyone who might believe this has a very myopic and narrow perspective of the inherent underlying philosophy being unwittingly prosethelytised each week in HRT333. There is a much more profound and valuable body of knowledge being disseminated. This class is not about hedonistic gratification or becoming a bon vivant, although if that is your goal this class is de rigeur. If you desire to possess savoir faire, or sophistication, HRT333 can fill in some of the gaps. These are all valid expectations yet fail to capture the essence of what can be gained by exposure to the real elements of HRT333. This life-changing event is so much more. In this paper I will share my experiences regarding Wine Judging HRT 333 and its life implications.     To continue this story ........

More details about the MSU program .....

---

January Grape Recipe - Chicken Salad

Cook chicken untill done, skin and bone, cut into small pieces. Let cool. Cook rice till done. Mix everything together, then use enough mayonnaise for mixing.
Helen Schneider, Oakland, Michigan

• 1 chicken breast
• 1 cup celery, diced
• 1-20 oz.can pineapple chunks, drained
• 2-11 oz. cans mandarin orange segments, drained
• 2 cups seedless grapes, cut in half
• 1 cup rice mayonnaise

Do you have a great grape recipe - please send it to me and we will put it in our newsletter.