With all the different types of grapes which are available, it is often very difficult to make a decision as to which grapes to use for the winemaking process. One very popular grape which can be used for winemaking is the Shiraz grape. In the United States, it is usually known as the Syrah grape, a term which is also used in countries such as France. Most other countries such as Canada, South Africa and Australia however refer to the grape as the Shiraz grape. It is believed to be an ancient grape which originated from Persia which is the name for what is now Iran. It has been shown that Shiraz existed as far back as seven thousand years ago and archeological studies of a place which is known as Haiji Firiz Tepe has shown proof that winemaking existed a long time ago in Kurdish cities.
The Syrah grape was believed to have been brought back to France by a soldier who was on the way back from Persia and brought these grapes with him to Northern France where they were then grown. This soldier later became a hermit and started the growth of his grapes on the hills. This was the reason why these grapes and the resultant wine were called Hermitage, before their true Persian origins were actually determined.
Syrah grapes are still quite popular in the French art of winemaking and some people still argue that this is where they originated from. Syrah grapes are used to make a number of different kinds of red wine which is dry and tends to be aged for between ten to fifteen years before it can then be sold to the public.
Australians have created two wines which are interesting, from these grapes. One of these wines is a blend which contains a small amount of apricot and gives it a great bouquet as well as a popular taste. Another wine which is a sparkling wine is made from the use of these grapes.
Something which is of interest is the fact that the taste of this wine tends to vary according to the places which it is made in. The bouquet varies from a small hint of chocolate to other such as berries or black pepper. A variation of the aroma is so evident with the different regions and no one particular bouquet is associated with this particular wine. However despite this inconsistency, the aroma which tends to come with this wine is both full-bodied and strong tasting as well. It is also known as the secondary flavor which makers each winemakers finished product somewhat different. These differences may be caused by simple things such as the nature of the barrels used or the manipulation of the yeast which is used in the process.
Certain laws in the United States govern the labeling of wines and they should be followed to the letter if winemakers want their wines to be sold in stores. Such wines should be labeled as either Syrah or Shiraz. The state of Washington is another place where the Shiraz is grown and if it is these grapes that you want to use for your winemaking you can easily find the vines or use the concentrate in order to create your wine.
The historic Picchetti Winery brick building was constructed in 1896 by Italian immigrants Vincenzo and Secondo Picchetti. It is located in the 372-acre Picchetti Ranch Open Space Preserve in the Santa Cruz Mountains. It is on Monte Bello Road near the Stevens Creek Reservoir. It operated under the Picchetti Brothers label from 1996 until 1963. For a while it was operated as the Sunrise Winery, but today it is be called the Picchetti Winery and is producing very high-quality wine.
destemmer-condom
Image by sillydog
Every day there was more plastic wrapped around something that was getting too wet for its own good. Thus, I give you the destemmer condom.
Image by gmarcos1
We had enough grapes that we had to use the press twice in order to get the juice out of the grapes. It’s an interesting process to taste the wine at the different pressing levels. Oct. 2007
Image by sillydog
Much of European-style seems to be a consequence of there being a bunch of languages nearby. Imagine if German was the official language of Wisconsin, with Norwegian spoken in Minnesota and Polish in Iowa. The goods that came out of those states might have evolved into the sort of things we now find at Ikea, full of pictograms like those found on the Time Machine’s pedestal-like operation panel.
ready-to-start
Image by sillydog
Nikelle is a go-getter. She volunteered for everything — she’d not last a week in boot camp. I think I’d like to be more outgoing like her, so I don’t miss out on fun things. I hang back. She jumped right in.
Of course, having a pair of mostly watertight Mexi-pants helps quite a bit. She just needed to have the bottom cuffs duct-taped up and she’d be nursery-ready, too.
Image by sillydog
Digging out a tank is damn hard work. If you’ve ever shovelled shit for a living, it’s very similar, except the smell is better. Honestly, by the time you get down to the bottom and the seeds are all concentrated, we’re talking about 40 and 50# (20-25Kg) shovel-loads. Nikelle swore she was, "a sweater," but anyone would be in very short order. At least she had a nice pair of water and wine-proof "Mexi-pants(tm)."
The ladies were hoping that with all the hard, physical work, we’d be dropping all sorts of weight. No such luck. Not only did we put on all sorts of crazy muscle (you should feel my thighs) in places we didn’t normally consider, but the meals were sort of designed for men. Given that most women count their calories and grams of fat, we were so hungry, it was impossible. All that and the constant supply of amazingly good cookies, and I, for one, actually gained weight.
We’d sit around kvetching about this during smoke breaks, but honestly, we’re probably stronger and healthier for the experience. The only real exception to this is Rich, who must have dropped about 40 pounds in the span of 3 months. That we never saw him sit down to eat is p’bly the take home lesson here.
l’apprendista – the apprentice
Image by Matteo Bagnoli
Mamiya ZE-2 QUARTZ – Mamiya Sekor 50 mm 1:1.4 ef – Fuji Pro 160 s
Image by McGarry
This is the second year in a row this generous soul invited me into his bodega to show me the traditional methods of local winemaking.
05-Learning about small scale winemaking
Image by Conservation Commission
Trio Vintners explains small-scale winemaking to OFP Task Force members.
Jalepenos at Scott’s
Image by emeraldimp
Last weekend, I went up to Scott’s parents’ house to pick grapes for winemaking. They have a garden there, and are raising jalepenos…
One of a pair of concrete Sphinxes that replaced (in 1928) the originals by Arthur Putnam created for the 1894 Midwinter Fair.
Dale Chihuly’s Saffron Neon Tower (part of the Chihuly at the De Young installation which ended in October).
The curious bronze urn entitled Poème de la Vigne (1877-1878), by Gustave Doré (1832-1883), meant to meant to represent a celebration of winemaking.
La Villa e Tenuta I Bonsi
Image by antonychammond
The Bonsi estate lies on the hills overlooking Florence and the Arno valley. Built in 1400 as a turreted manor house defending the florentine family Bonsi della Ruota, it was transformed during the 17th century into a convent, the omnership passed to the Carmelite Friars of Florence. In the course of the 19th century came to the Budini Gattai family who decided to make it their country residence of neo gothic taste reflecting the projects of Raffaello Sorbi.
Today I Bonsi, where the proprietors still live, maintains intact the projects carried
out during the last century, although some of these remained unfinished; this can be seen not only in the Villa, the towers, the park, the tree lined pathway, the garden and the 17th century Church, but also by a system of terraces with a grand view of the valleys.
The estate can be visited by appointment and its dining halls and garden can be used to hold conventions, meetings and receptions.
4th Grand Aunt – Antique Winemaking Equiment, Domaine Chandon Green Point Wines 2
Image by avlxyz
4th Grand Aunt – Antique Winemaking Equiment, Domaine Chandon Green Point Wines, taken while Aunt Lay Leong was taking her photo.
4th Grand Aunt – Antique Winemaking Equiment, Domaine Chandon Green Point Wines
Image by avlxyz
4th Grand Aunt – Antique Winemaking Equiment, Domaine Chandon Green Point Wines
airlock
Image by grendelkhan
This is an airlock, as used in winemaking. As the yeastie beasties in the wine-to-be transmute sugar into ethanol with their metabolic magic, they excrete carbon dioxide, increasing the air pressure inside the sealed chamber. The carbon dioxide pushes against the water in the airlock until it bubbles through. The water barrier prevents contamination from seeping in, and the green dye provides a handy-dandy method for ensuring that fermentation is actually proceeding.
Have you ever wondered about home winemaking? This series of videos from winemakerstoystore.com will teach you everything you ever wanted to know. Lesson 2 covers the basic equipment you will need to get started. Find out more at www.winemakerstoystore.com
Have you ever wondered about home winemaking? This series of videos from winemakerstoystore.com will teach you everything you ever wanted to know. Lesson 4 teaches how to prepare your bucket to atart your first wine kit. Find out more at www.winemakerstoystore.com
In this clip John Iszard discusses the 2009 home winemaking season at Fulkerson Winery on the Seneca Lake Wine Trail. For a “how to” on home winemaking, check out our 5 part series with Steven Fulkerson.
pedroTV is embarking on documenting backyard winemaking in Marrickville,Sydney.People will be interviewed,lessons learnt and grapes harvested to make wine in the urban area of Marrickville….2010-2011 www.pedro-tv.com
