RSS Feed

Tag Archives: harvest

Harvest. Botrytis. And…

Posted on

…a highly financial day in the life of a Mini-Wine-Producer/Blogger:

Financials? The suspense! I know!  Did we invest in pumps, filters, a press even? No. I just followed Jimmy Wales’ request and gave a tiny amount to Wikipedia. Why? My appreciation for their no-ads rule is growing, as the battle of my ad filters against pop ups intensifies, never mind those freaky ads that remind  you of a google search you did yesterday (that’s soo yesterday).

But I can’t help but think that my “yes, I’ll sponsor”-click had more to do with wine and botrytis. But the basics first: Botrytis, a fungus, can turn the grapes into something very desirable (Noble Rot) or that has to be discarded (Grey Rot). But how do you illustrate the two? My “yes, I’ll sponsor”-click was made, I think, in honour of a fairly good illustration of the latter in its German entry, headed “Grauschimmelfaeule” (“Grey Rot”). Two things I love about this page:  It has a picture of a grey rot affected tomato plant that will put you off tomatoes for a long time: it looks like someone did a meticulous job of knitting a jumper round a tomato plant made out of some very bizarre grey wool. But it also lists the latin names: Botrytis cinerea or Botryotinia fuckeliana. Nothing to add to this.

That Botrytis “f…”s with the grapes is something Frank, Boris, Pascale, Hans, Astrid, etc will remember from our own Green Feather harvest, since we we spent a good deal of our time cutting out the rotten bits from each grape (see min 0.44 in the video). So, the idea that Botrytis can, on the one hand, create “Noble Rot” (“Edelfaeule”, “edelsuess”, in German), something that gives sweet desert wines such a special note that the price sky-rockets, but also create the bad rot, the “Grey Rot”, is hard to get one’s head round. This page is a good read on the subject.

Botrytis on tomato plant Grey Rot Noble Rot Wikipedia

image by Rasbak from Wikipedia shared under GNU Free Documentation License

During our own harvest we got to know each BUNCH of grapes, putting it into the ‘sweet’ bucket, or the ‘not so sweet’-one. That felt like a lot of attention given to each grape. So, how crazy is it to give that kind of attention to each individual BERRY? The effort involved in doing a “Beerenauslese” (“berry selection”) or a “Trockenbeerenauslese” (“dry berry selection”) appears in an entirely new light, after our harvest!  If we were JUST doing an “Auslese”, ie a selection, ie separating the sweeter grapes from the not so ripe ones, then the idea of doing that whole process for individual berries is just staggering: Imagine the long line of vines in front of you and you are standing there with two buckets, one for the berries with exactly the right type of Botrytis (or dried up), the other for the rest. That’s obviously what explains the price, – and what a bummer if after all that effort the fermentation then does not go well….

If you have heard of the French sweet wine “Sauternes” (I giggled my way through this 2011 harvest report) being made with Botrytis, but not yet of the German variety, here are some vintner sites that offer Beerenauslese: these were mentioned in a magazine’s recent tasting: coming from south Germany, Rheinhessen and Austria; I myself remember tasting a very nice Beerenauslese at Wittmann, one of the top White Wine vineyards in Germany (and a bio-dynamic one, too).

But before I consider shelling out for a Beerenauslese, as for financial commitments today, I thought I’d stick to sponsoring (Green Feather’s very own) Nick’s “Movember”-efforts of growing a moustache in support of prostate cancer awareness.  And create my very own wishlist for 2013, which includes taking part in a harvest for a Beerenauslese.

Advertisements

What a difference two weeks make…

Posted on

If you remember the autumn images from the previous post, the vivid colours, the red and yellow leaves dotted or splashed over the vineyard and its surroundings like bits of chilli and pumpkin in our pasta-lunch today, then you might understand that it took me a while to take in the change in scenery today. Yes, I knew the leaves would have come off, given the temperatures over the last week, but to witness such a sudden change back to the Pale season, the first season described in The Year in Colours, was quite a shock, – I hope you’ll enjoy the pictures below!  In stark contrast to the vineyard, the transformation in the cellar, from juice to wine, is anything but sudden (which is good!): the bubbling in the air lock is gradually getting less, we are crossing our fingers for a few more days to hope for a smooth end to the fermentation. In the US this coming week, it’s not so much a question whether Nov 6 will go smoothly, but what the results mean for the next four years: expect us to be on election results watch during one of our early morning fermentation checks.

Green feather vineyard autumn

The Green Feather Vineyard only two weeks ago ….

… and today, the fallen leaves exposing a few grapes left behind

Eiswein

In neighbouring vineyards, some harvest fun is still to come, …

Beerenauslese

… as is here!

Green Feather Harvest (2):

Posted on

And for those of you that found the fog pictures in the last post a bit too subdued, this is how the Green Feather Vineyard looked shortly after the harvest:

Silvaner Grapes Green Feather Vineyard Harvest

Here’s a little autumn tour, starting at our vineyard….

rhine vineyard

… to the Rhine…

… to a neighbouring vineyard….

… back to the river, and….

Green Feather Silvaner harvest Vineyard

… back to the Green Feather Vineyard.

A Berliner writing on Veltliner

Posted on

This post starts with a lie: I wanted to post a quick note on Silvaner, but it refused to rhyme (or almost rhyme, in the case of Veltliner, an Austrian white wine variety) with my current location, a hotel room in Berlin. And so Silvaner got ditched from the headline, a familiar fate, as this article (in German) explains (see the second half of the interview). It’s such a nice summary of Silvaner wines in Germany and how the author, Stephan Reinhardt, got into Silvaner wine, that this paragraph at least should be translated into English. Maybe it will have a dramatic effect and we’ll all start ordering these Silvaners from Franken, Roter Hang, Kaiserstuhl, etc. Or at least people will no longer think, – “Silvaner?? They must have made that one up.”

white wine fermentation yeast 2012 German silvaner

The first 2012 juice bubbling away: but a taster suggests it’s way too early, the grapes need more sun.

There is another ‘endangered species’ of German white wine, if the same author is to be believed: the semi-dry (halbtrocken oder feinherb, in German) ‘Riesling Kabinett’. In this article he explores why this amphibian (light, mixed with a hint of sweet, neither entirely dry nor heavy-sweet) is such a rarity and pictures us as readers putting in so many repeat orders for ‘Riesling Kabinett halb-trocken’ that the vintners suddenly break with old habits and drive their harvesting devices out into the fields at exactly that time when sun and grapes agree on ‘Kabinett’. As for our own grapes, their sugar levels currently stand at 65 (Oechsle), so they still have some talking to do with a friendly sun.