Photo: Annie Corrigan/WFIU
You could be drinking this bottle of wine before Christmas for sure. I’m hoping to bottle this in the early part of December.
That’s Oliver Winery’s winemaker Dennis Dunham. He’s working with some catawba grapes we watched bring harvested in last week’s episode. He says it’s a quick turnaround process, from grape to wine. Dunham shows us around the Oliver facility today and lets us do some tasting.
Before that, Harvest Public Media tackles a topic dairy farmers have been struggling with — to dock or not dock their cows’ tails.
Then, Traditional Arts Indiana brings us a story about the tradition of making persimmon pudding from a couple Indiana experts.
Forager Tracy Branam says he competes with raccoons and possums when searching for persimmons.
And, Margaret Nelson will take a turn in the kitchen making a persimmon panna cotta.
Stories On This Episode
Cow tail docking as a practice was introduced in the New Zealand dairy industry in the early 1900s.
Catawba grapes harvested from Creekbend Vineyards are transported 15 minutes away to Oliver Winery's wine making facility to be transformed into a rosé.
Fall is a special time of year for foragers like Tracy Branam. These days he's on the hunt for persimmons and walnuts.
Indiana has many signature sweets – sugar cream pie, apple butter, strawberry rhubarb pie, but there is maybe none more ubiquitous than persimmon pudding.
This dessert tastes like fall in Indiana. Enjoy it as a light ending to any meal.