“Now, Pa was a champeen winemaker. He learned in Naples, Italy, the old-country way. Back in Rochester he made wine in the basement out of Little Black Joes. We call them Zinfandels now. Always kept the winecellar locked and the key around his neck. He’d come upstairs and say, ‘Il vino fa’l sangue sano!’ Wine makes good blood! The old man’s breakfast was a big glass of red with two raw eggs in it.”
