Kontos Cellars Pt 1
Winemaker and partner, Cameron Kontos says it was his father Cliff who got the family started in the wine business with Fort Walla Walla Cellars in the late 90s …
KONTOS … “And so, he and his old golfing buddies started making just garage wine, and they’re like, wow, this is good stuff. Why don’t we just start making it commercial? And so, 2001 was the first commercial year. So they started, just two of them, went into business together, two of the original twelve, and had a nice run for a while and then eventually got to the point where they wanted to go golfing instead, so they closed up shop and went golfing.”
So for him, Cameron says winemaking drew his interest early …
KONTOS … “I was 18 when he and his golfing buddies started making wine, senior year in high school, and just was learning how to make wine with them and at one point, after I finally graduated from high school and everything, and I was trying to figure out what I wanted to do.”
But, Kontos says he needed a wakeup call …
KONTOS … “I went up to dad at one point when he was racking wine and said, how do you find a passion? And, he just kind of looked at me, like wow, I wasn’t expecting that. And, he says, well, I see the way you are with the wine and you have a great pallet, you know what you’re doing, you catch on quick. I think you’ve already found it.
And, I just had one of those ‘Ah-Ha-moments’.”
Listen tomorrow for more on Kontos Cellars and when Cameron decided to take that leap of faith.
BL: Welcome back to another “Fruit Bites” brought to you by Valent U.S.A. With us once again is Valent’s Allison Walston. And this week Allison, the talk isn’t about my hair, but an apple disorder called greasiness.
AW: Some apple varieties can become and look greasy during storage. This apple disorder isn’t appealing to the average customer. Skin greasiness in apples is known to be associated with ripening and can appear during long term storage or in the field before harvest.
BL: What causes this greasiness?
AW: A separation of the two layers of the cuticle. Apples are covered by waxy-cuticle layers that protect against the environment and minimizing water loss. Basically, as the apple matures, the ethylene given off creates greasy esters, melting the waxy layer and separating it. It makes the surface of the apple look and feel greasy. If we can slow ethylene maturation down, the fruit in storage might not develop greasiness.
BL: Well, thanks Allison. Join us again next time for Fruit Bites, brought to you by Valent. Until then, I’m Bob Larson.