Some eight years ago I received the craziest gadget I’ve yet to review: The WinePod, a giant urn that helps home winemakers craft their own vino. I ended up spending six months fermenting grapes, aging the wine in oak, and bottling it, and chronicled the process in a six-part series for Wired.
For years the wine (four cases were produced) has sat in my cellar, occasionally cracked open for kicks or given away as a gift. This year I finally got the idea to see what the pros thought about it, and I entered the wine into my local Marin County Fair.
The results: A blue ribbon, first place for winemaking in the “Cabernet Sauvignon, 2010 or older” category. The big ribbon came complete with tasting notes: “Great balance of fruit, acid and tannin. Very well made. I really like it. Commercial quality.” Another critic said: “Very nice. Smooth, balanced, nice fruit to tannin ratio. Slight eucalyptus.”
Anyway, that’s a long way around of patting myself on the back, and giving serious praise to the WinePod. The WinePod never became a massive success, but it is still being sold — I’d love to see more folks experiment with it. Here’s a toast to the WinePod and a strong vote for its revival!
- Super-Cheap Winepod on the Way
- Review: 2007 HammerSky Cabernet Sauvignon Paso Robles “Limited Resource”
- A Deep Dive Into Robert Mondavi’s To Kalon Vineyard with Winemaker Nova Cadamatre
- Tasting Report: 2012 California Cabernet Sauvignon