In Vino Veritas I.

Over the past maybe five years or so, my wife, Amy, and I have really gotten into wine. Not only do we live in one of the richest wine regions in the world, but I've had some great experiences that have opened my eyes to how truly incredible wine can be. The most memorable of all was an informal wine class given to me by my sister- and brother-in-law for my 29th birthday. That December night in Atlanta five years ago, their friend and a true oenophile John opened my eyes to the joy of great wine: the appreciation, the pairing, the gratification. Since then, I've looked at all kinds of vino with an entirely new set of eyes; one that longs to learn, to expand, to take in and experience.

This fall, a couple friends — Stewart and Steve — have invited me along to make some homemade wine with them. In the interest of learning more and trying out something completely new, I've gladly accepted.

Through Stewart's connection at McMenamins Edgefield in Troutdale, we were able to pick about 30 gallons of Pinot Gris grapes on Tuesday night. Though Pinot Gris is a white wine, the grapes are purplish-gray on the vine. (Gris is French for gray; Pinot is roughly pinecone or pine, in this case a reference to the grape clusters' pinecone shape.) Last night we had a crush party, where we pressed the grapes into about 6-and-a-half gallons of juice. Now we'll let it settle for a few days and then it's on to the next step: adding yeast and such to kick in the fermentation.

More to come on this one for sure. Looking forward to it. Cheers.

Steve picking Pinot Gris grapes just before trespassing into a nest of bees — and getting stung in the eye.