In addition to your choice of the top selections, you will receive a complimentary double-magnum of Zenaida Cellars wine signed by winemaker Eric Ogorsolka. Great for use as a guest sign-in for your wedding!
Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.
Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.
Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.
Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.
Hassenfeffer Incorporated.
Bottling day at Zenaida Cellars! A nice way to kick off, harvest???
I love the bottling trucks. It is amazing to me that they can fit all of that equipment neatly into in the trailor and travel around bottling up everyone's wine. It always reminds of the beginning of Laverne and Shirley. Is that weird?
Action shot! This nifty peice of machinery is what attaches the screwcap to the bottle and seals the closure. Yes, we have changed our entire line-up over to screw caps! I am sure Eric will go into that more indepth at some point - after November.
Here they come towards the screw-cap attacher (not the actual name!) 
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