I spent an entire day spent in the vineyard today, pulling leaves in the Syrah and admiring the pretty sight that was these back-lit Pinot grigio grapes. But wait a minute, what else is going on in the Pinot grigio block besides a impromptu photo opportunity? Oh, not much, just 25.6 °B, a pH of 3.48 and a TA of 7.25. Yikes, it's time!
Like clockwork, the mini heatwave that happens early, every September has done it's magic in bringing the fruit close to harvest perfection. Of course, these numbers don't paint the whole picture: whilst the fruit tastes pretty darn good, the seeds have still not quite reached phenolic maturity. So, tomorrow, the Pinot grigio vines will have the bejesus watered out of them to try to buy some further maturation time. Slow down little grapies!
9 comments:
VG: U have water?
Back-lighting is good!
Geez, with those numbers the fruit is still not mature!
You know, it's equally dangerous to pick based on the color of the seeds as it is to pick on sugar alone.
The way I see it, the potential alcohol is high, pH also high, and acidity in the low range for a white (or gray) wine. Spells hot flab to me.
If the flavor is in the juice, why wait any longer?
Our rather benign September is making for rather tasty apples,plums,medlars and quince.
Medlars! The last time I saw them was at the Caspian Sea, in Iran.
Can't grow them here in the Finger Lakes region.
Thomas, for some reason medlars grow well here and have a long history in English cuisine, mentioned by Shakespeare etc.
NHW: Our well is strong.
Tomasso: Ha, alcohol is always high under the warm California sun!
Thud: Put some apples aside for me.
Thud,
That's because the Romans introduced medlars to England. They couldn't get the fruit into Scotland, because they couldn't get their army into that country for any length of time! Fierce buggers, the Scots.
Suddenly I find myself quite thirsty!
Phlegmmy: You should try and find a Laird Pinot grigio - very thirst quenching :)
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