A Winelover’s Tour de France (2 )

Today’s post is taken from part of Chapter 2 of my eBook , namely: 2 Travellers never think that they are the foreigners. (Mason Nadelson) The train journey to Blois took two hours. Bede had the company of two delightful elderly ladies who were going on to Tours, and a young male art student, Jean,Continue reading “A Winelover’s Tour de France (2 )”

A Winelover’s Tour de France

I now turn to the matter of adventure. Today’s post is taken from Chapter 1 of my eBook ” A Winelover’s Tour de France ” published in April, 2014, through http://www.ebookit.com in the USA. It is a novella in the travel / adventure genre. It tells of a lone traveller, Bede Jamieson, who makes aContinue reading “A Winelover’s Tour de France”

Wine Reviews – Across The Ditch

I recently received a complimentary copy of a well – known Australian wine buying guide in which a Pinot Noir tasting is featured. The wines, from NZ and Australian producers, were considered in different price categories starting at under $20 through to $100+ per bottle. The judging panel comprised 5 Australian wine industry people. TheContinue reading “Wine Reviews – Across The Ditch”

Sixth Excerpt from “ The Making of a Barrel of Wine ”

CHAPTER 5 My work is essentially done. I have made the wine, with the guidance and support of experienced and passionate wine people who have bought in to my personal project; and I have learned much about winemaking, during which time the generosity and willingness of the people around me to share their knowledge andContinue reading “Sixth Excerpt from “ The Making of a Barrel of Wine ””

Fifth Excerpt from “ The Making of a Barrel of Wine ”

CHAPTER 4 Having made your purchase or after taking the bottle from your home cellar, you should open the bottle and allow the wine to breathe for a time before pouring. Aeration enhances the opening out of the wine and the release of complex characters that have evolved with time in the bottle. Take yourContinue reading “Fifth Excerpt from “ The Making of a Barrel of Wine ””

Fourth Excerpt from “ The Making of a Barrel of Wine ”

CHAPTER 3 Following the completion of malolactic fermentation (MLF) the wine was sulphured on 28 February 2013, and then racked to clarify it from the lees ready for bottling, which took place on 4 March 2013. Sulphur dioxide was added at the rate of 40ppm to scavenge oxygen molecules and slow down the rate ofContinue reading “Fourth Excerpt from “ The Making of a Barrel of Wine ””

Third Excerpt from “The Making of a Barrel of Wine”

My evaluation of the 3 Dijon clones (which all have their origins in Morey-Saint-Denis, Côte-d’Or, Burgundy), as chosen for my own wine, is as follows: Clone 113: This clone gives early ripeness, and produces full-bodied and complex wines with good acidity and colour. Clone 115: Another early ripening clone; medium colour; complex cherry and plumContinue reading “Third Excerpt from “The Making of a Barrel of Wine””

Second Excerpt from “The Making of a Barrel of Wine”

The de-stemmed grapes in the early stages of fermentation are described as “must” – skins of the berries combined with the fermenting juice. The fermentation process causes the suspended skins and stems to be pushed to the top of the fermenter/ puncheon. Managing this cap is one of  the primary tasks of the winemaker. ItContinue reading “Second Excerpt from “The Making of a Barrel of Wine””