Bites of Life (#6)

Noble Pig Bottling
What a week, filled with so much busyness. It’s hard to imagine everything got done. We have been eating quick meals, with no time for real cooking.

The first half of the week was devoted to bottling our 2011 Pinot Noir. This wine will be released sometime over the next year. I am really babying this vintage and giving it it’s time to mature. It reminds me so much of the 2007 harvest, another challenging winemaking year. But the 2007’s are now some of my absolute favorite wines. I have no doubt 2011 will follow suit. 

Noble Pig Bottles
Only one bottle was broken out of thousands during this past bottling. Pretty amazing considering thousands of bottles are on the line.

Noble Pig Capsules
These are our capsules, which go over the cork and sit on the neck of the bottle.

Noble Pig Label
Each bottle is placed on the label machine and gets its little sticker.

Noble Pig Bottle Fill Pinot Noir
If you want to see this machine in action, you can watch my video on Instagram.

Noble Pig Vineyard
Yesterday we were up at the vineyard walking the rows. It was an absolutely gorgeous day. The vines are still asleep but I am noticing “wooly bud” on many of the vines. Wooly bud is a stage where the buds are swelling and covered in a slight bit of cottony-looking fuzz. This stage precedes bud break where the leaf tips become visible. 

However, I think we still have a ways to go before we see a lot of buds bursting in the vineyard. After budbreak occurs, we usually have about 110 days until harvest.

Noble Pig Bistro Maison Veuve Cliquot Dinner
Last night we were lucky enough to attend a Veuve Clicquot (Vuhv Klee-KOH) champagne dinner at one of our favorite restaurants, Bistro Maison, right here in town. 

I would be lying if I didn’t say this was an amazing evening filled with bubbles and food that leaves you dreaming and wanting more the next day.

Noble Pig at Bistro Maison with Veuve Clicquot
We started with apps and many glasses of champagne on the patio before we headed inside and continued our evening of utter indulgence. Oh my word we ate so much.

Noble Pig Veuve Clicquot Dinner at Bistro Maison
Here was the menu. Amazing, amazing food and champagne…wow.

Things I’ve seen around the web this week:

Bailey’s Irish Cream vs. Guinness Beer recipes.
St. Patrick’s Day No-Bake pie.
This chili.
Vegetarian flautas I must have soon.
Cooking with stout.
85 Chocolate and Mint Desserts.
Ravioli I want to make.
95 easy crock pot dinners.
Cute Easter craft.
Simple breakfast for the kiddos.
44 Pies to celebrate Pi Day.

That is all friends, until next time.

See other editions of Bites of Life.

Two Years Ago: Guinness Braised Brisket
Four Years Ago: Peeps Sunflower Cake
Five Years Ago: Grilled Caesar Salad with Roasted Garlic-Salted Pepitas
Six Years Ago: Guinness Stout Chocolate Layer Cake

Post a Comment


  1. That menu sounds amazing! Thanks for linking to my Crock Pot Roundup!

  2. Sues 2

    What a great weekend! I LOVED seeing your bottling process and the labels are just awesome. And how could you go wrong with a Veuve Clicquot dinner?! Happy Sunday :)

  3. Jenna 3

    How exciting, I wish I could taste your wine, thanks for sharing all the fascinating details!

  4. I love the labels for your wine!


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