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Late summer I'm feverishly working my garden. Feverish because it's hot, and don't get me started on the humidity.

It puts me in mind of what wine grape picking was like last week -- and is like next week and in weeks ahead in North Carolina.

This time of year in the shank of evening -- maybe Riesling or Pinot Noir in hand -- I'm feverishly picking herbs and peppers to sustain through winter. I'm a basil and pepper freak, with thyme, oregano, cilantro and some odd herbs thrown in. Most I dry, some I oil-infuse, some I freeze, and as much as I can, I use fresh.

Here's what grape growers -- in the tumult of harvest now -- have taught me about nurturing my garden patch:

* Clay. Ugh. And lots of it. So what are acid and PH levels? Time for some lime pellet? Here's a secret no vineyard can replicate: Toss in lots of old coffee grounds, shed dog hair, eggshells, leftover wine (the undrinkable stuff), and whatever odd detritus comes to mind. Dirt will dig you.

* Grapes like drought, so I tried xeriscaping, awaiting infrequent rains. Not a good idea for basil and peppers.

* Grape vines are high maintenance, much pruning and leaf pulling to ensure sun exposure. So I followed suit, snipping pepper leaves to send more energy to flowers. Bad move. I cut the plant's energy supply and my peppers withered. Basil runs opposite: The more basil I pull, the more basil I generate.

* You can pluck grape fresh from the vine, churn in a food processor, add vodka, strain it, and pretend it's some kind of whatever -- and enjoy it now. But you can take basil, churn it in a food processor with virgin oil, freeze the green gruel in ice cube trays -- and relive summer when January and February winds howl.

* Just like wine, you can blend basils for good effect. This year's dried harvest is 50 percent Genovese, 40 percent Thai, and the rest Lemon, Cinnamon, and Anise.

* You can visit your herb-pepper patch in the shank of the evening, Riesling in hand, and leisurely pick day after day, week after week, month after month. Don't do this with grapes.

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Want to discover North Carolina's burgeoning wine industry? Catch festivals and events our area wineries, restaurants, and retailers have lined up? Interested in recommendations that won't break your budget? What wine best pairs with a dish?

We're about to introduce an insider's guide, a monthly e-mail newsletter about the people and places that make the local wine scene hum. It will have all the aforementioned, plus the most comprehensive calendar of local wine events that Triad enthusiasts will find.

To sign up, go to news-record.com, look for the Newsletters/Alerts button just below our masthead and then follow the prompts.

I wanted to call this newsletter Verasion but my editors said: Way too insider.

How about something evocative of classic wine descriptions, referencing long legs and buxom quality, I suggested. Too sexist, my editors said.

How about Free Run, a grape juice reference that also harkens back to my storied track/cross country days? My wife said: Your running days sucked. Short Finish might be more appropriate. Or maybe Noble Rot.

Like a Chablis, that's cold.

A colleague suggested Williams on Wine. This introduced the acronym WOW. Not surprisingly, the editors jumped all over that.

Wow?

Don't leave me hanging. Sign up. Tell friends about WOW. And ask if they know a good publicist.

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RagApple Lassie Vineyards near Boonville releases a premium red blend this month: Hobson's Choice.

I've not yet tasted this Cabernet Sauvignon/Zinfandel/Pinot Gris blend, but it's already my all-time favorite double entendre, invoking rich history and literature.

RagApple Lassie was founded by Frank and Lenna Hobson so you're no doubt thinking: "Hobson's Choice -- no duh?"

For the uninitiated, Hobson's Choice is a circa 16th century reference to a situation when one is asked to choose -- and has only one option. Take it over leave it. Reminds me of Henry Ford who said his Model T came in any color -- so long as it was black.

Tongue in cheek, RagApple's winemaker Linda King says the blend is "a different wine each time it's made -- the winery's choice as to what will go into that bottling."

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Many wine enthusiasts instantly recognize the wine paintings of Thomas Arvid, renowned for work that captures the elegance and essence of wine. On Sept. 25, Fleming's Prime Steakhouse & Wine Bar (3342 W. Friendly Ave.) hosts Arvid at a special wine dinner.

Dan Constant, Fleming's Operating Partner, says Arvid has been known to paint during these dinners and offer the artwork for auction to guests. Expect great art, great wine and great food. For detail on menu, wine pairings and reservations, call 294-7790.

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Some wines I've enjoyed in recent months you might enjoy.

2007 Vina Rubican Navarra Rosado ($7): From Spain comes a soft blush, neither dry nor sweet. This is ripe cherry and melon ball along a silky frame, likely Grenache-based.

2007 Alice White Lexia ($7): This is whomp-it-back stuff from a widely-distributed Australian producer. Lexia is the Muscat of Alexandria grape, the foundation for a sweeter-styled white. A tropical garden on the nose and some decent melon and mango flavors.

2007 Matua Sauvignon Blanc ($10): New Zealand Sauvignon Blanc can get over-the-top with its grapefruit flavors but this is blessedly restrained. As expected, crisp citrus but not too tart.

2006 Robert Mondavi Private Selection Pinot Noir ($11): Robert Mondavi passed recently and I toasted his Napa Valley legend with this everyday red. To add more heft and hue, there's a splash of Syrah, Mourvedre, Petite Sirah and Merlot in this Pinot. Beginning in the 1970s, Robert Mondavi wanted much to introduce Americans to fine wine and make it a part of their everyday meal. In many households, he succeeded.

2007 Chateau St. Jean Chardonnay ($14): When in Sonoma County, I make it a point to visit this beautiful estate. This new release takes me back. A lush style with layers of pineapple and mango atop citrus and melon. Grapes came from the Carneros, Russian River, Dry Creek, and Alexander Valley regions.

This column publishes the first Wednesday of each month. If you have news of a wine event, e-mail ewilliams@news-record.com at least 10 days prior to publication date.