Cheryl & Mark get an early start
washing the bottles.
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Carmen & Glista seek protection from the caustic meta-bisulfate cleaning solution.
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The bottles must be inverted and
dried before they are filled.
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Meanwhile, the boys are in the basement preparing to fill the bottles.
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Tim uses a special device that stops when the bottles are full.
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Unbottled wine had to be transferred from the 60 gal to a 30 gal
barrel.
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Mark, the master of gadgets, rigs a pump on the barrel to facilitate the wine transfer.
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At one point the gadget was connected directly to Gary’s head to accelerate the transfer of the beverage to the brain.
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Mark crawled on top of the highest barrel ensure that the transferred wine wouldn’t overflow.
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Adam used an ingenious device that compresses the cork for easy insertion.
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Finish one job, start another; Glista and Carmen place the foil seal on
the bottle.
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After the foil cap is placed on the bottle, it must be heat-shrunk to
fit snugly on the bottle.
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Tim prepares to attach the labels to the front and rear of the bottles.
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The final touch in the process is to place each label squarely on the
bottle--a challenging task indeed.
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Mike flashes his patented sardonic smile and exclaims “Voilà! Le vin est très bon.”
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The fun began when Glista returns with the sandwiches as dark, red
wine begins to flow.
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Contentment reigned and Tim poured--our wonderful Cabernet, that is.
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Adam swirls his glass, takes a gentle whiff, and find the bouquet to be exquisite.
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After a long, but spirited process, it was time to reflect on the gift of collegiality and community.
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And let us not forget the spirit of the vine that blended with the
spirit of neighborhood.
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