Friday, October 31, 2008
Wednesday, October 29, 2008
Tuesday, October 28, 2008
Saturday, October 25, 2008
Friday, October 24, 2008
I ate, drank and was merry. So much so that a simple dinner was in order tonight. I opted for a plain chicken salad. The Lycopersicon above did not make it into the salad because Vinomaker and I thought it too aggressive looking for consumption. How would that thing digest in my stomach? More to the point, how would I slice it? More like duel with it...where is a Samurai sword when I need one? Still, methinks it is quite magnificent in a bizarre, tomato-ey sort of way!
Thursday, October 23, 2008
Saturday, October 18, 2008
Friday, October 17, 2008
Tonight, Vinomaker and I spent the evening at Black Cat Vineyard where we were treated to an advance tasting of their '06 vintage, (they were releasing a Cabernet sauvignion for the first time). Hitherto, proprietor and wine maker, Tracey Reichow, has concentrated on a stunning Syrah, which she grows herself, and a Syrah/Cab blend, (her Family Cuvee). With the '06 vintage, Black Cat has achieved a wine industry trifecta. I can't imagine wanting any red wine combo other than this trio, they are that good.
It was however a little freaky without the Vinodogs around. Anyone out there want me to review their Black Dog wine? I am more canine, than feline, inclined.
Thursday, October 16, 2008
The irony is that the Vinodogs made the wines, they're smart poochies. The one judge, in 2007, with the "try again" comment, must have known!
Sunday, October 12, 2008
"Remember gentlemen, it's not just France we are fighting for, it's Champagne". Churchill said it best...there is nothing Vinogirl can add!
Friday, October 10, 2008
V1 is not bothered by the wind but V2 is a little unnerved, as are the weather forecasters who warn of the fire danger Santa Ana winds can wreak. Maybe I should keep the hosepipes at the ready...otherwise I may be harvesting raisins!
Wednesday, October 08, 2008
What's so good about acid, man? If you read the definition of the word acid in a dictionary, it really doesn't sound like anything you'd want to put in your mouth. Chemically, it's a sour-tasting water-soluble compound that can react with a base (alkali) to form a salt. But show me a wine without adequate acid, and I'll show you a wine that's flabby and not very appealing. While too much acidity can be terribly sour, a touch of acid gives wine an appetising, mouth-watering characteristic that can be described as bright, or crisp, or fresh. Of course balance is important, and that bright component must be matched by fruit, but the fact remains that acid is not a negative term when it comes to wine. There are a number of different acids in wine, primarily tartaric (shown above), malic, citric, succinic, and lactic. The sum of these is the total acidity (TA) of a wine which winemakers generally express in grams of acid per 100 millilitres of wine. You don't really need to know all this chemistry to appreciate a good glass of wine but the fact that it exists will make your tongue extremely happy.
Sunday, October 05, 2008
It's been pretty quiet here the past week. Our little Cab vineyard doesn't look like it was adversely affected by Friday night's rain. I shouldn't complain, we haven't had any real rain since February, but the timing, so close to harvest, could've been problematic. Fortunately, the past 2 days have been rather breezy so the clusters should have dried out nicely. The Syrah we picked last week is almost dry, (it was a quick fermentation), and the Viognier, that has been undergoing a slow, cold fermentation, is at -2.5 Brix. That doesn't necessarily mean it's dry, but we racked it off the lees today and hit it with 33 ppm SO2 to inhibit MLF. Tomorrow Vinomaker is anticipating the arrival of a lot more Syrah. The crusher/destemmer is at the ready, Vinodogs will be on duty, and I'll be out of harms way...selling wine.