Yesterday morning, to give Vinomaker a hand, I spent some time rehydrating yeasts for the Pinot grigio and Orange muscat alcoholic fermentations. (Photo is of Cross Evolution.) Like a mad professor, Vinomaker is always experimenting with different yeasts, especially for the white wine grapes. It is rather interesting, and something one wouldn't necessarily have the freedom to do on a commercial scale. The varied yeast strains really do produce distinct wines. There were five batches in all and consequently the kitchen smelled like yeast for hours.
I also performed the first Syrah sugar sample of the season - 22.8 °Brix, not bad. The seeds are almost completely brown and the berries have good flavour. I ate quite a bit of the stuff as I walked through the vineyard sampling. Sun warmed grapes are the best snack.
This morning I watched a couple of webinars, one was eminently better than the other. Today's guest on Behind the Wines was Wink Lorch. Wink (what a simply brilliant name) who is English, is an expert and author of books on the wines and vineyards of Jura and Savoie. I can't remember the last time I had a wine from either French Alpine region, but it was probably in the Wines of the World class I took in 2012. The lively discussion on the history, pedigree and DNA of such grape varieties as Savagnin and Mondeuse was great grapey-geek stuff.
I...need...to...get...a...job!
2 comments:
Ha! When I saw the photo, I thought you might be expanding your blog to include mocha coffee reviews. 😀
I wish I has warm Syrah grapes for a snack, but then again, I have a new camera and lens. So we are even.
NHW: Or astronomy...another fermentation looked like the surface of the moon - more foam than bubbles.
Glad you treated yourself to something other than wine :)
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