In my tireless search for informative and educational items for my readership I have to look at a lot of schlock before the true gems are revealed.
Here is a gem.
This is a forum devoted to the wine industry professionals of the world and if you're at all interested in what we talk about, if you seek the truth, check it out.
http://cellarrats.proboards91.com/index.cgi
You can probably join even if you're not hip deep in pomace every fall.
Notice I've loaded the title for maximum hits. I was tempted to put NASCAR in there too.
Starting a winery called BLACK CLOUD in British Columbia's Okanagan Valley. The ups, the downs and the everyday experiences as we build our dream.
Saturday, January 26, 2008
Friday, January 25, 2008
San Pellegrino and my grape photos.
Every once in awhile something amusing happens on this internets thing.
Some photos I took of Gewurztraminer out in the vineyard here are now appearing on a San Pellegrino website. My people were contacted by their people and requests were made and permissions were granted. No lunch invite yet, though.
I check this morning and I was able to scroll through a few dozen nice photos accompanying a story about the Italian "traminer" version of the Gew.
Just checked again and had some trouble accessing the story properly but you may have better luck.
Check it out!
Some photos I took of Gewurztraminer out in the vineyard here are now appearing on a San Pellegrino website. My people were contacted by their people and requests were made and permissions were granted. No lunch invite yet, though.
I check this morning and I was able to scroll through a few dozen nice photos accompanying a story about the Italian "traminer" version of the Gew.
Just checked again and had some trouble accessing the story properly but you may have better luck.
Check it out!
Wednesday, January 23, 2008
Staff Training - Terms Explained
There's always new staff to train in a growing organization. It helps to have a manual or training book with wine and vineyard terms explained from your company's viewpoint.
A little humour always helps.
Here's an excerpt:
Fermentation
Naturally-occurring or commercially prepared yeast (a genus in the kingdom of fungi) strains (usually Saccharomyces cerevisiae or Saccharomyces bayanus) prefer sugar (complex carbohydrates) to complete their life cycle. The by-products of their activity include alcohol and carbon dioxide. Saccharomyces cerevisiae is also used in the production of ale and stout. Another yeast, Saccharomyces pastorianus, is used for lager. Molson Canadian is a lager. If you notice, pastorianus has the word “anus” embedded in it which explains why Molson Canadian tastes like ass.
Malolactic Fermentation
Primarily used for red wine and Chardonnay, the ML fermentation is a bacterial infection that takes malic acid and converts it to a form of lactic acid. Human taste receptors perceive malic acid as sharp and tangy (think Granny Smith apples) while lactic acid, prominent in dairy products, is softer and ‘creamy’. In conjunction with other factors present, a wine that has gone through ML and barrel aging will be considered to be smoother and more complex. Aroma is also altered. Descriptors can include: corn, cream corn, banana, popcorn, caramel, butter, cheese. ML in white wine (Chardonnay) has been on the decrease in recent years.
Tannins
They get their name from the tanning of animal hides. This was done by using an acidic solution sourced traditionally from oak bark that stopped the decomposition of the hides. Tannins in wine are complex astringent polyphenols that help stop the decomposition of the wine. Tannins are sourced from the grape skins, grape seeds and the wood of the barrel. Care must be taken to not extract too much tannin during production, especially from the seeds which can supply particularly harsh tannins. Tannins combine with substances in wine such as proteins and other macromolecules to form strong and heavy complexes that often precipitate and are seen as sediments in aged wines. The best way to describe the effect of tannin in wine is to have the subject drink from a cup of cold, strong tea. Tea contains a lot of tannin and there are few other flavours to confuse the palate. The effect will be a ‘furry’ tongue sensation. The tea should be sipped with the cup handle grasped between the thumb and the forefinger and the pinkie finger raised.
A little humour always helps.
Here's an excerpt:
Fermentation
Naturally-occurring or commercially prepared yeast (a genus in the kingdom of fungi) strains (usually Saccharomyces cerevisiae or Saccharomyces bayanus) prefer sugar (complex carbohydrates) to complete their life cycle. The by-products of their activity include alcohol and carbon dioxide. Saccharomyces cerevisiae is also used in the production of ale and stout. Another yeast, Saccharomyces pastorianus, is used for lager. Molson Canadian is a lager. If you notice, pastorianus has the word “anus” embedded in it which explains why Molson Canadian tastes like ass.
Malolactic Fermentation
Primarily used for red wine and Chardonnay, the ML fermentation is a bacterial infection that takes malic acid and converts it to a form of lactic acid. Human taste receptors perceive malic acid as sharp and tangy (think Granny Smith apples) while lactic acid, prominent in dairy products, is softer and ‘creamy’. In conjunction with other factors present, a wine that has gone through ML and barrel aging will be considered to be smoother and more complex. Aroma is also altered. Descriptors can include: corn, cream corn, banana, popcorn, caramel, butter, cheese. ML in white wine (Chardonnay) has been on the decrease in recent years.
Tannins
They get their name from the tanning of animal hides. This was done by using an acidic solution sourced traditionally from oak bark that stopped the decomposition of the hides. Tannins in wine are complex astringent polyphenols that help stop the decomposition of the wine. Tannins are sourced from the grape skins, grape seeds and the wood of the barrel. Care must be taken to not extract too much tannin during production, especially from the seeds which can supply particularly harsh tannins. Tannins combine with substances in wine such as proteins and other macromolecules to form strong and heavy complexes that often precipitate and are seen as sediments in aged wines. The best way to describe the effect of tannin in wine is to have the subject drink from a cup of cold, strong tea. Tea contains a lot of tannin and there are few other flavours to confuse the palate. The effect will be a ‘furry’ tongue sensation. The tea should be sipped with the cup handle grasped between the thumb and the forefinger and the pinkie finger raised.
Wednesday, January 09, 2008
Assistant Wine Maker Wanted.
POSITION FILLED
You may recall we were looking for an assistant wine maker for Township 7 back in November.
We received some good response. Unfortunately our short list evaporated due to head-hunting, family committments and other things beyond mortal control. So the talent search had been re-launched.
Assistant Winemaker Required:
Township 7 Vineyards and Winery requires well-rounded individual to perform all cellar duties and some vineyard tasks associated with the production of top end wines at their 10,000 case facility in Penticton, BC.
Candidates should have two years related experience, some academic training in the enology or viticultural fields and a willingness to excel.
Physical requirements include an ability to lift and carry 22 kg. The job requires working inside and outside exposed to the elements at hand. Many work days require being on your feet for the entire shift.
Preferred skill sets would be (but we will train as required): forklift experience, familiarity with common cellar equipment and bottling lines, computer and common software friendly.
Personal attributes would include: attention to detail, punctuality, open-mindedness. Some travel required.
Salary negotiable.
Respond with a cover letter and CV to:
brad@township7.com
You may recall we were looking for an assistant wine maker for Township 7 back in November.
We received some good response. Unfortunately our short list evaporated due to head-hunting, family committments and other things beyond mortal control. So the talent search had been re-launched.
Assistant Winemaker Required:
Township 7 Vineyards and Winery requires well-rounded individual to perform all cellar duties and some vineyard tasks associated with the production of top end wines at their 10,000 case facility in Penticton, BC.
Candidates should have two years related experience, some academic training in the enology or viticultural fields and a willingness to excel.
Physical requirements include an ability to lift and carry 22 kg. The job requires working inside and outside exposed to the elements at hand. Many work days require being on your feet for the entire shift.
Preferred skill sets would be (but we will train as required): forklift experience, familiarity with common cellar equipment and bottling lines, computer and common software friendly.
Personal attributes would include: attention to detail, punctuality, open-mindedness. Some travel required.
Salary negotiable.
Respond with a cover letter and CV to:
brad@township7.com
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