tag:blogger.com,1999:blog-12922831463309825842024-03-05T20:51:12.052-08:00Mickey Mouse DegreeViticulture and Oenology Student - The Mickey Mouse Degree!
In 2011 I started learning about wine, after a brief stint selling Claret for investments, I moved into wine education. From then I've gained 3 sets of WSET qualifications, a BSc in viticulture and oenology, am studying towards a separate diploma and am an associate IWC judge.
Read on for more info on the wine world... and my Mickey Mouse degree.
https://twitter.com/mattbrownwine.
mattbrownwine@hotmail.co.ukAnonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-1292283146330982584.post-10998634934577728582015-09-04T04:00:00.002-07:002015-09-04T04:00:28.250-07:00A bit on Brett"Brett" (or Brettanomyces) is a term banded around often in wine circles. I attended a judging a few months back, a lot of the wines were dismissed for their "faulty" brett-like character, with one fellow judge eventually admitting he had a soft spot for the little blighter.<div>
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I had a friend bring home some local, artisan, red from a recent trip to France. He said the wine had a certain note to it which he couldn't put his finger on, but knew that he liked. Brett.</div>
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So, Brett. What is it? </div>
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Brett is a yeast, more commonly noted down as a fault in wine. A spoilage yeast. A wine displaying a Brett character will smell like various things, depending on the consumer. The more common aroma profile is one of a sweaty band-aid, this is bought on by the release of 4-EP (4 ethyl phenol) by the yeast. Some people have a low tolerance to this compound and will easily pick up the smallest traces of Brett, others will happily drink a glass which is full of the little buggers without the slightest pick up of it.</div>
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Brettanomyces are found firstly in the vineyards, on the skins on the fruit selected for harvest. It is thought that they are carried into the winery during berry processing. Brett is not the yeast used for alcoholic fermentation. This yeast is Saccharomyces Cerevisiae. A plethora of yeast are present during the early stages of fermentation (kloekora, brett, sacch), but sacch are the most tolerant of the harsh conditions left at the end of alcoholic fermentation (high ethanol, low pH), and are highly likely to be the only survivor at this stage, a bit like Hulk Hogan at a Royal Rumble (although to my knowledge, Saccharomyces are not racist bigoted old men). </div>
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Still using the Wrestling analogy... Brett (the hitman-Hart, obviously) tumbles into the ring at the end of the Rumble after slowly psyching himself up backstage during the tough main event, he gets slapped about a bit by the harsh wine conditions and released his smelly aroma from his band-aids.</div>
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Let's leave WWF behind for a bit now.</div>
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How can I control Brett? It's a tough one, there have been some advances in using chitosan lately, as well as filtration. Filtration arguably removes some of the complexity bought into a wine, and can alter its charm that the winemaker has so painstakingly worked towards, but this seems to be a simple option to carry out. Proper winery cleanliness, use of SO2, and good QA practise are certainly the best remedies for Brett. A proactive approach as opposed to reactive is generally the mantra for all winemaking activity. This is no different when considering yeast "spoilage".</div>
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Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-83670732896782344322015-08-07T10:39:00.003-07:002015-08-07T10:39:33.384-07:00And Now For Something Completely Different...<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">So that's all folks... The end of my Mickey Mouse Degree.</span></div>
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<span style="font-family: Verdana, sans-serif;">Last week marked the graduation ceremony for Plumpton College (via the University of Brighton), and the award for my long awaited BSc. I managed to nail down a 2:1, something I'm quite proud of!</span></div>
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<span style="font-family: Verdana, sans-serif;">Three years of blagging lifts with friends, or commuting over 5 miles of boggy fields have ended. Countless lab reports and cold winter evenings baby-sitting gallons of juvenile wine are to be no more. It's au revoir to staring blankly at Tony Milanowski's equations, pretending like I understand them. Good-bye to Matthew Hudson's infectious enthusiasm and whit that made learning the intricacies of the global wine trade a complete joy. Ciao to Andrew Atkinson's chatty tutorials and his unrivaled 'walk-you-through-it' style of lecturing even the most challenging of stats and microbiology work. And hasta luego to quaking in my boots knowing that I'm next name on the register during the Chris Foss question hour.</span></div>
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<span style="font-family: Verdana, sans-serif;">I started Plumpton in September of 2012. Having worked in wine investments for a short period, and having all but aced my intermediate WSET exam I walked in like Billy Big-Balls, thinking the course to be nothing more than an extended WSET course. How wrong I was. The level of science and maths necessary was a true blow to the brain. Everybody felt the same. Quantum chemistry followed by applied algebra was not expected during my first term. This, however, was made somewhat more palatable knowing that tomorrows class would be tractor driving around a muddy obstacle course. </span></div>
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<span style="font-family: Verdana, sans-serif;">After some time we all found our feet and began reaping the benefit of the massive workload placed upon us. We all morphed from shy and trembling powerpoint presenters, to confident and comedic owners of the stage. Each of us can now adopt an unbiased view on the world of statistics and scientific reviewing, allowing us to find our own views on a range of subject matters. We can all work confidently and efficiently in laboratories without the aid of prior instruction, sourcing our own methodology by sifting through the latest literature. We can all determine whether a wine has a taint, microbial or chemical spoilage simply by using our highly tuned organoleptic skills. We can all debate organics vs inorganic viticulture. We can all manage a vineyard, or run a winery. We can all describe the metabolic pathway when considering L-malic to L-lactic acid conversion, and a host of other pathways to boot. We can can all determine the range of microbial life in a given sample simply by adopting a range of lab techniques. We can all write a dissertation.</span></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>We can all DO wine.</b></i></span></div>
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<span style="font-family: Verdana, sans-serif;">This is entirely down to the fantastic work of Chris Foss and his wine team at Plumpton, a true hub of wine for the UK. Somewhere certain to gain further ground with the recent opening of the Research Centre on site. Plumpton College oozes with an enthusiasm for wine, from the students up to the leaders of courses. If you're thinking of studying wine (production or business), you must seriously consider this place as your number one option.</span></div>
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<span style="font-family: Verdana, sans-serif;">And here is to the fantastic friendships made along the way... you all know who you are!</span></div>
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<span style="font-family: Verdana, sans-serif;">To the next chapter... </span></div>
<br />Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-42631762360276044212015-05-13T04:30:00.000-07:002015-05-13T04:30:04.680-07:00Having a Bubble<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywcNYh1AIfPaqPHhgAjAXLYokadbXXrfsy-ZWKhSc56JfB1wUyFr-QUHwyrS-wlm8wIFyBpi9vqaHJcwgfYckhkeaMEUWptBBDXGWxrT6QMTpOxFAqrmIMmxVV_2IxRjChm3do44-oDJD/s1600/fizzy+wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywcNYh1AIfPaqPHhgAjAXLYokadbXXrfsy-ZWKhSc56JfB1wUyFr-QUHwyrS-wlm8wIFyBpi9vqaHJcwgfYckhkeaMEUWptBBDXGWxrT6QMTpOxFAqrmIMmxVV_2IxRjChm3do44-oDJD/s320/fizzy+wine.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">English Wine is on course for its 3rd decent vintage in a row, this is something of a rarity! A good amount of grapes is likely to be seen, but what happens to them once they're in the winery? The vast majority of grapes grown here are put into sparkling wines. We adopt the same method that Champagne does, this way, the wines have a certain charm and character that seems to promote class and elegance. Other countries adopt differing methods, both to reduce cost and to gear their product towards a certain style, for a certain market. Having recently won a case of the delightful Chapel Down sparkling, and having sat an exam on the topic, I've decided to jot down the different methods for all you lovers of fizz out there!</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Traditional/Champagne method</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">This method is famously applied in Champagne, but it also used throughout the globe (Cava, English Wine etc etc). The main thing that this style promotes is the yeasty taste. The character from the fruit (in Champagne and England only Pinot Noir, Pinot Meunier and Chardonnay are permitted) takes a back seat, and the term '<b>autolysis</b>' comes into play.</span></div>
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<span style="font-family: Verdana, sans-serif;">In Traditional/Champagne method wines, a normal wine is produced firstly, with focus on high acidity and low sugar and phenolics (skin character). The wine is then bottled, with a mixture of sugar and yeast in a process called '<b>tirage</b>'. The yeast chew up all of the sugar and turn it into alcohol and CO2. The CO2 gives the bubbles that we see in the final product. After quite some time, the yeast die, and fall to the bottle of the bottle. A process called '<b>riddling</b>' is used which slowly and gradually tilts the bottle, until the dead yeast form a plug in the neck of the bottle. The plug of dead yeast is then removed (<b>disgorged</b>), and the bottle is re-sealed along with a touch more sugar and preservatives should the winemaker deem necessary, in a process called '<b>dosage</b>', think of that like seasoning a meal before plating. Autolysis is the term given for the character that the dead yeast leave behind. A few months after tirage, the yeast perish (due to no nutrients and probably ethanol toxicity) and are slowly riddled out of the bottle, during this time the yeast cells will rot and deteriorate and release their guts into the wine. This is what we taste, and gives the famous bready, nutty, yeasty taste to Champagne, sorry veggies!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67XRcMJiaEyZd_LQoYQSPAtAoezQVmpEur4XS05HKf_Mwy47NpVQlzATn74F0QoWONA8LTzzGuhLB-MTWAdwE-SqWoaAs_yDsPaOMJXiFNr8RvFIrcwcMAz843ACpSxankFgCM3ELN4zt/s1600/riddling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67XRcMJiaEyZd_LQoYQSPAtAoezQVmpEur4XS05HKf_Mwy47NpVQlzATn74F0QoWONA8LTzzGuhLB-MTWAdwE-SqWoaAs_yDsPaOMJXiFNr8RvFIrcwcMAz843ACpSxankFgCM3ELN4zt/s1600/riddling.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>A traditional riddling approach. Nowadays more likely to be mechanized.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Tank/Charmat method</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Another method employed throughout the globe. Most famously in Prosecco production. This method does <b>NOT</b> give any autolysis flavour. A normal wine (<b>base wine</b>) is made again, but this time the wine is left in its big storage tank, with the yeast and sugar being added to the tank itself (rather than the bottle. Again the yeast eat this sugar and produce alcohol and bubbles (CO2), but very little of the wine is in contact with the yeasty sediment left at the end. The result is a more fruit driven style. A Prosecco will show much more apple and pear flavours and no yeast flavour, compared with a Champagne. This method is cheaper, and quicker, and can be made to order, very handy! I like this method the best, </span></div>
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<span style="font-family: Verdana, sans-serif;">I have to say, I like its "take it or leave it" style... "Here's the fruit, here's some bubbles, that'll be a fiver please". Rather than a £40 bottle of yeasty pretentious Champagne. Although, if I'm honest, the best Traditional method I've tried is by far better than the best Tank method I've tried.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Asti method</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">This method makes Asti-Spumante...funnily enough. The big thing with Asti-Spumante in high sugar, and low alcohol. The base wine is made as per normal, then placed into a tank. <b>No sugar</b> is added for this one, the Moscato grapes are naturally sweet enough. The reason that the wines keep their sweetness and show low alcohol, is because the temperature of the tank is reduced to stop the yeast performing their fermentation role, meaning they don't consume all of the sugar, and only produce small amounts of alcohol (around 5-6% abv). The nice thing about cooling the wine to stop the fermentation in this way, is that you can store it for X amount of time, then start the second ferment (to make the bubbles) and bottle it as and when the demand calls for it, The resulting wine is high in fruity flavour, low in alcohol, and no autolysis notes (as the 2nd ferment happens in tanks - not bottles)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Transfer method</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">This method is fairly similar to the Champagne method. The base wine is made, then bottled, along with the tirage (sugar and yeast mixture), the bubbles are made, and the autolysis character develops as the second ferment occurs in the bottle (all the same as Champagne so far...). The difference is the lack of riddling and disgorgement, instead of painstakingly turning the bottles for months on end until the dead yeast are plugged in the neck of the bottle, the bottles are simply opened, and bunged into a tank (under pressure - to keep the bubbles), and the dead yeast are filtered out. The bottles are cleaned, then filled with the fizzy wines. The resulting wine is similar to the Champagne method, autolytic character is seen over fruitiness, and is cheaper/quicker than the Champagne method.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Other methods</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">A bunch of other styles are used. Those crazy Russians use a string of massive fermenters with heaps of sawdust in them. Some Australian, NZ and South African folk sometimes use a SodaStream style method.</span></div>
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<span style="font-family: Verdana, sans-serif;">Which ever the method applied, the goal is the same. Make a normal wine and create bubbles. Either through a second fermentation (yeast addition), or carbonating via a SodaStream style approach. The choice for the winemaker will either be to retain the fruity character, or demote the fruit and promote the flavour from yeast autolysis.</span></div>
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<span style="font-family: Verdana, sans-serif;">So next time you open a bottle of fizz, you'll know how it's made!</span></div>
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<span style="font-family: Verdana, sans-serif;">Cheers!</span></div>
Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-75304079857492635562015-04-27T14:39:00.002-07:002015-04-27T14:41:37.419-07:00IWC<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Last week I joined the chaps at the IWC for a day of judging wines, my first time for the company. The best way to describe them, is as the company that award the little medals you may have seen on bottles of wines, with tens of thousands of applicants vying for the top spots, from all corners of the world. I needed to step away from laboratory work and dissertations, and put my tasting hat on.</span></div>
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<span style="font-family: Verdana, sans-serif;">I'd like to think that my senses are reasonably sophisticated, I once told somebody that their car smelt like fish sauce, only to later find a bottle in the car... That's right. Move over Derren Brown.</span></div>
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<span style="font-family: Verdana, sans-serif;">This was something else though, the room was filled with hugely influential wine-types, from all walks of life. The first two people I spoke to had flown from South Africa and Tokyo just to do some judging for the day, a huge commitment, and a testament to the global outreach the IWC boasts. The rest of the day proved to be more of the same, the handful of other judges that I managed to rub shoulders with had been buyers and winemakers for companies with global reputations for decades. This was something I was excited by, but at the same time, slightly concerned of.</span></div>
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<span style="font-family: Verdana, sans-serif;">The first flight of wines to score were 2014 Trentino Alto-Adige Chardonnay. "Okay", I thought, before rummaging through my Mind-Palace and recalling what I expected the profile of the wines to be like. Bracing acidity, no oak, dry, citrus. GO! Five minutes later we gave the scores and reasons behind them. I suggested one of the wines should be struck from the competition as it had a bitter note to it, something I noted as a fault. The other judges, all at least 20 years senior to me, at this point put down their glasses, placed a look of concern on their collective faces and declared in unison that a "2014 Trentino- Alto Adige Chardonnay" is expected to have a certain bitter quality, and it should be lauded for it.</span></div>
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<span style="font-family: Verdana, sans-serif;">A great start. The level of knowledge I needed for the rest of the 100 wines for the day, was to have the ability to recall the characters of specific grapes from specific years, from towns within regions within countries for the entire globe. A thought that should have perhaps crossed my mind before signing up.</span></div>
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<span style="font-family: Verdana, sans-serif;">The rest of the day was a great success, I found my stride after not too long, and my scores matched (to within reason) that of the most senior judges on my table. Something the selection of judges on my panel appreciated, especially when realizing that I was younger than some of their children. This "you weren't alive when this song was made" theme ran for a while, and even if slightly patronizing, the overall view from my peers was that the achievement of being a judge for a global wine event, at the age of 29, is something that shows great promise.</span></div>
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<span style="font-family: Verdana, sans-serif;">Hopefully I'll get invited back, I made some excellent contacts, something I'd like to abuse in the coming years</span></div>
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<span style="font-family: Verdana, sans-serif;">Cheers!</span></div>
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Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-51725410166528268702015-04-10T11:51:00.002-07:002015-04-10T11:54:18.745-07:00Crunch time!<div style="text-align: center;">
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<span style="font-family: Verdana, sans-serif;">As the southern hemisphere harvests their crop, I sit in the library, vacantly staring at my PC, trying to usher a further 2000 words out of my skull. For this month is April. The month of my final project hand in.</span></div>
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<span style="font-family: Verdana, sans-serif;">After months of lab work, I recently realized that my project wasn't working. My aim was to see how fatty acids impact MLF (converting harsh acid to soft acid). I started to grow some bugs to help with the acid conversion, and killed them all.</span><br />
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<span style="font-family: Verdana, sans-serif;">Good one.</span></div>
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<span style="font-family: Verdana, sans-serif;">I'm now in the excellent situation where I have to start and complete a dissertation in a ludicrously short period of time, but then, it just would be the same without panic alarms going off would it?! The crescendo of the last 3 years of study, moving away from friends and family, is this... a last minute project! But this is where I am at my best, full throttle, action stations, code red. I envy those who meticulously plan their workload, professionally and educationally. I just cant do it. My brain is one that stumbles and stalls through the first 90% of a journey like a rusty Vauxhall Nova with 15 non-careful owners, before reaching the final furlong and morphing into Red Rum on a cocktail of caffeine and determination.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">But this one, is a biggie.</span></div>
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">I have a bottle of Gruner Veltliner in the fridge, ear-marked for an evening with friends tomorrow, I'll be very surprised if it makes it to the party.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-46630360146030682882014-09-03T10:26:00.002-07:002014-09-03T10:29:35.471-07:00Bubblegum and Banana<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">We're picking our Syrah tomorrow morn at Gentilini in Kefalonia, and I have a cunning plan...</span></div>
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<span style="font-family: Verdana, sans-serif;"> </span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">I've always been interested in carbonic maceration (cabmac), and I've pitched an idea to the powers that be, which allows me to run a bit of an experiment using the technique on our Syrah.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cabmac is used widely in Beaujolais, its a technique that preserves and enhances the fruity flavours in red berries, whilst slightly altering the pH and lowering malic acids. Its achieved by not crushing your grapes and inoculating the juice with yeast as is the normal way of producing alcohol (yeast convert sugar into alcohol), but instead leaving the grapes on their stems, in whole bunches, and dumping them in a tank absolutely rammed full of CO2, then sealing the tank and leaving it for around a week. The grapes are starved of oxygen and enzymes inside of the unbroken grapes start to convert the sugars into alcohol as well as esters (fruity flavours). They'll only achieve around 2% abv during this process, but its all about that subtle fruity edge. The grapes will eventually disintegrate and will be crushed and inoculated with yeast in the normal way, but it should have a subtle hint of raspberry and cherry, and even banana and bubblegum in some cases!</span></div>
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<span style="font-family: Verdana, sans-serif;">The whole process should be finished by the time I'm done in Greece, and I'll ask the guys here (nicely) to cold and heat stabilise the wine for me, then ping me over a few bottles to glorious Blighty at around Christmas time!</span></div>
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<span style="font-family: Verdana, sans-serif;">Presents sorted. No refunds.</span> </div>
Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-56032194713929521372014-09-03T10:00:00.003-07:002014-09-03T10:00:55.517-07:00Feeling hot, hot, hot!<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Hi from Kefalonia!</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">I've been here for 3 weeks now, and have only just gotten used to the heat! Bloody hell its hot in the Med in August.</span></div>
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">My first day here involved me landing, then meeting the guys at a nice restaurant on the bay, then unloading 7 tonnes of Sauvignon Blanc, in the midday sun. I've had to do similar unloads on a regular basis since and have never experienced effort like it!</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Aside of the heat, a few other things that need getting used to are the early mornings (heat stops us from picking past 11am, so 4 or 5am starts aren't uncommon), wasps/hornets/devils-with-wings etc, and the language barrier. Luckily I don't have to pick too often, I'm more involved with the winemaking process, and the winemaker here is English, softening the language barrier as well.</span></div>
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">The wines we're making are all white at the moment, made from Robola - a local gem, and also a bit of Muscato and Sauvignon Blanc. I've been putting my lecture slides to good use most days and have learned a lot about the potential pitfalls and logistics behind actual winemaking. Reds are arriving tomorrow, and should involve some barrels and some Syrah, my fave!!</span></div>
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<span style="font-family: Verdana, sans-serif;">I've got a couple more weeks left, so not too long until I saw goodbye to sodden feet, cut hands, great beaches and great food.</span></div>
Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-11059440500029524782014-08-10T03:47:00.000-07:002014-09-03T10:31:47.950-07:00Col.Mustard, in Prosecco, with a flash flood<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Tragically, northern Italy suffered flash flooding last week, which lead to a number of casualties and sadly, deaths, in some regions. An area just north of Treviso has claimed that large plantings of Glera (used to make Prosecco) in recent years has left the ground unstable, and unable to fend against sudden downpours.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">As consumers search for better value for money, and non-offensive flavours compared with Champagne, Prosecco consumption has spiked, particularly in the UK. Giving producers in the region little to consider in terms of adding a few hectares to their hilltop sites.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Prosecutors are filing charges for manslaughter against some producers.</span>Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-6374820272392075872014-08-09T11:09:00.001-07:002014-08-09T11:13:41.110-07:00Summer, summer, summer tiiiiime!<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Wow, it's certainly been a while since I've posted anything huh?!</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">Well, what has been happening since my last wine-related rambling? LOTS!</span></div>
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<span style="font-family: Verdana, sans-serif;">Firstly, I have finished my second year at Plumpton, one year to go! I had a flourish of decent grades at the end of the year which made my final mark a solid 2:1, something I really wasn't expecting. I think a 2:1 in a BSc is a good thing, right?! One of the marks I'm most proud of was an exam on plant hormones, it was one of those exams that lasts a lifetime, you choose just one question from a choice of two and regurgitate everything that you know on the subject and hope some of it sticks (I even managed to slip in a few references!)</span></div>
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<span style="font-family: Verdana, sans-serif;">Another thing which is worth a quick mention is a potential employer contacting me after sending a fairly speculative application to them, they had a job on the WSET's website, which sounded bloomin' amazing! So I pinged them a quick email saying this and that, and they seemed to quite like it, I'll hear more back about this after vintage this summer, fingers crossed! It would involve a lot of travel to the states and Asia, double fingers crossed.</span></div>
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<span style="font-family: Verdana, sans-serif;">Now then, after Teresa May and her band of merry numpties decided to lay off hundreds of passport office staff before the summer months (good one...), my passport was delayed somewhat. I'm happy to say I've now received it, and will be joining the chaps at Gentilini Winery in Kefalonia (Greece) on Tuesday, until the 23rd Sept. I'll be helping them in all things winery related (grape processing, fermentation management, additions, stabilisation etc etc). Generally helping to make sure their wines are sellable!</span></div>
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<span style="font-family: Verdana, sans-serif;">I'll attach some snaps to make you all a bit jealous...</span></div>
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<span style="font-family: Verdana, sans-serif;">Outside of wine, I've just returned from a quick trip to Rome with the girlfriend, what an amazing city. Cant wait to go back!</span></div>
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<span style="font-family: Verdana, sans-serif;">Have a good Aug/Sept folks</span></div>
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Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com1tag:blogger.com,1999:blog-1292283146330982584.post-58302374734676433412014-04-29T05:41:00.001-07:002014-04-29T05:41:26.628-07:00I attended a seminar on "making trouble free wines" today, here's my report on Low Alcohol Wines<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Both students and industry professionals listened intently as Guy Smith presented enthusiastically about his latest focus, low and no alcohol wines (or should we say, “grape-based drinks”?). Guy has a wealth of experience in new beverage developments, and although he owns a small English vineyard he confessed to having limited wine-making credentials.</span></div>
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<span style="font-family: Verdana, sans-serif;">Low alcohol wines already hold a significant place in the UK market-place, they currently represent around 1% of all UK wine sales, which equates to approximately £38M per year (or 7M bottles). Why is that? Besides the obvious lowering of post-boozing fuzzy heads, low/no alcohol wines are clearly healthier for you and can be sold to those keen to join in at social events without the concern of calorie intake. Lowering alcohol can also produce a wine that is more acceptable to quaff when a 14.5% sleep-inducing Grenache doesn’t seem too appealing.</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Not sold? What if you learned that wines with alcohol content lower than 5.5% attract half the duty than their full strength cousins? Supermarkets have recently caught up with this tasty loophole, you can find low alcohol wines in all the big stores if you know where to look, and it will save you pounds per bottle. These products will not only lower your calorie intake and dreaded red wine hangover, but will significantly reduce your alcohol outgoings.</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">A variety of methods are employed to achieve a lower alcohol wine. The most obvious one is to stop a fermentation half-way through. This leaves behind any sugar that the yeast hasn’t consumed, resulting in a lower alcohol. Other techniques include reverse osmosis, which filters out the water and alcohol and modifies the flavour profile. Vacuum distillation (also known as ‘spinning cone’) is another option; this manages to keep the flavour of the wine, but requires a large bank balance (machines cost around £1,000,000) and a certain level of expertise. Lastly, a cocktail-style approach can be used, which involves many techniques from past and present. Using ripe grapes, a half strength wine is made, then natural acids are then added along with grape juice. The result is a higher sugar wine (improving aroma) and low production costs. </span></div>
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<span style="font-family: Verdana, sans-serif;">So, what were the results? I managed to slurp a wine or two provided by Guy. The first thing I noted was the effort taken to make the bottles look like a full-strength style, you’d be forgiven if you arrived home with a bottle or two after mistakenly buying them. The first I tried was a Sauvignon blanc, and, if I am honest, it was just the same, only a touch sweeter than a Marlborough. I later looked at the label (9% ABV), so pretty much a full-power one anyway (which would explain a similar sweetness to a “full strength” Kabinett I tried last week). The zero percent wine, I have to say, was a touch disappointing. It was a fresh tasting, vibrant, fruity drink, but lacked the complexity I have become so used to in full-strength wines. Alcohol provides much-needed complexity to a wine, if you can ignore the calorie, health, religious, legal and taxation issues!</span></div>
Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-12144630192062990322014-04-29T05:37:00.001-07:002014-04-29T23:46:57.740-07:00Dont Cry For Me Argentina!!<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Just attended a tasting hosted by Lawrie of Las Bodega Wines, on all things Argentina.</span></div>
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</div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">I knew I liked some Argentine wines, having done a bit of work for Gaucho's management team (for their CAU brand) in the past, I'd managed to sample some pretty good Malbec. I'd also had some cheapo Torrontes at various events and was never really disppointed by their fresh charm.</span></div>
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</div>
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<span style="font-family: Verdana, sans-serif;">However... Recently, my red wine taste had gone off the boil. My rack at home was always kitted out with off-dry whites with a few heavy lees whites chucked in too. I've always enjoyed a Reserva Rioja, but apart from that, red wine was falling down in my estimations. A sweeping statement I know. </span></div>
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<span style="font-family: Verdana, sans-serif;">**Cue Malbec**</span></div>
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<span style="font-family: Verdana, sans-serif;">We all know of it. Some for its ridiculous over extraction of inky purpleness that shines well past its childhood years, others for its huge tannins that leave you gurning after every drop. The other thing which it brags is its velvet style mouthfeel and roundness that oozes class and quality. This was the thing that I had forgotten about in well made reds, I hadn't sampled that soft style in months, and I hadnt even realised! If you combine softness with altitude-acidity and pioneering viticultural practises you achieve an Argentine Malbec. If like me you've left red wines behind or are beginning to prefer whites, then buck your ideas up, get down to your local wine gaff and buy an Argentine Malbec. They do it too well. And ask for Uco Valley. Thank me later.</span></div>
Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-51743612043527778652014-03-08T04:31:00.005-08:002014-03-08T04:31:58.140-08:00Climbing the ladder<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">This week I got an important grade through my door. It was my long over-due WSET Level 3 exam (having passed their first 2 levels some time ago). I got a merit overall, something I'm fairly chuffed with (I came out predicting a destinction, perhaps arrogantly).</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">The exam is in two parts, tasting four wines is the first part, the idea is that you assess each wine for how it looks, smells and tastes, then make an educated guess to which grape is used in each one, and the region it was made (not country, but area within a country, and a region within that area). The second part is a lot more difficult, the exam is split into a few different parts and tests your knowledge on wine production techniques, labelling laws for each country, and the things that affect style and quality of certain wines. These theory aspects are all split over about 5 questions, making study towards the exam pretty difficult. You have to know labelling laws, climate, soil type, winery techniques, grape names and names of individual villages for each winemaking region of each winemaking country on the planet.</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">So yeah, chuffed with a merit.</span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">These WSET exams are nothing to do with my BSc, the BSc is more geared towards the science aspect of wine, analysing the wines in a scientific way so you can make good judgements in terms of when to perform certain tasks in both the vineyard and winery. Something that holds weight in terms of getting a job in making wine. The WSET is very much about trade and business. Aimed at professionals in the trade parts of the industry. Level 3 is the "passport" into the trade. Each retailer, sommelier, importer/exporter, brokerage and any other serious wine business will demand this qualification. </span></div>
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<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">So where now? In terms of WSET, I'm zoning in on their diploma course now (this will take me over a year to get, and cost a couple of grand). Obviously my degree in wine takes the overwhelming majority of my time, but the WSET courses are a pretty decent thing to rack up at the same time.</span></div>
Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-28965192059900453342014-02-13T09:09:00.001-08:002014-02-14T01:49:58.515-08:00Our lavly Dornfelder!<div style="text-align: center;">
This week we had a tasting session of the wines we had made, not as a chance for a 9am drink, but an opportunity to collect some data on our trials. Our group had made a red wine from Dornfelder grapes, focussing on how leaving skins to fester in juice (maceration) effects the overall composition of the wine. The results were as expected in terms of the science, longer maceration = more colour and more tannin (think of stewing a cup of tea). We had to do an entire afternoon of testing for colour, which was more than a bit dull, and we had to add some MLF bacteria to soften the insane, tooth-ripping acid that had come from our good ol' English harvest, but the results were good, and as expected. </div>
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In terms of taste, we wanted to know who preferred what, and if the "more maceration = more colour and tannin" conclusion transferred into peoples perception. Personally I preferred the 8 day maceration, but others seemed to enjoy the 12 day maceration more. This was the longest period of maceration, and it gave an awesome "electric purple" colour, which I think swayed some people palettes. </div>
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Anyway, the trial was a success, and people liked the wine, which was a bonus given that the aim of the game wasn't to make the best wine possible.</div>
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Oh... And I took a few bottles home with me after. Don't tell my tutors....</div>
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Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-25624559225879892022014-02-13T08:56:00.001-08:002014-02-14T04:17:55.240-08:00The new Cloudy RidgeBottling time at Plumpton! Today we started bottling the winning blend of Plumpton Cloudy Ridge white. We had a mini contest at uni, each winery team of 3-5 people spent a good few hours mixing various wines that we had made from our own Plumpton grapes in order to find a winning blend. We then had a blind tasting session, deciding as a group which blend was to be sold in supermarkets and restaurants across the land. My team came an average mid-table, with the winning team dumping a SHED LOAD of sugar in their recipe. And we ALL love sugar don't we...??? Evidently!<br />
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Bitterness aside, It does taste pretty good, and ridiculously aromatic. A classic English still white.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-17201217865652016622014-01-09T01:19:00.001-08:002014-01-09T01:21:34.682-08:00Back With a Bang<span style="font-family: Verdana, sans-serif;">Uni assignments have once again shown their ugly faces this week. After a festive fortnight of eating multiple wheels of cheese and various bottles good and bad wine, I have turned into a library dweller.</span><br />
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<span style="font-family: Verdana, sans-serif;">Todays hand in was my project proposal for my BIG assignment at the end of final year. I'm having a look at press fractions and how juices released at different stages during pressing grapes have different properties, good stuff for sparkling enthusiasts, which is good stuff for the UK trade. I'm told if my project works well there may be a job in it for me at a certain, fairly prestigious winery in the UK....fingers crossed!</span><br />
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<span style="font-family: Verdana, sans-serif;">Elsewhere in the world of wine, Dr Bryan Coombe sadly passed away this week. Coombe almost single handedly dragged me through my first year with his, frankly, epic "Viticulture" publication. This book along with a few others are must-haves for anyone looking to study wine. Coombe started his wine journey in USA before setting up camp in Australia, its fair to say that his work over the last 50 years paved the way for wine making practices throughout the globe, a true titan of viticulture.</span><br />
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<span style="font-family: Verdana, sans-serif;">Now for my next lab report...</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-11547418201891428162013-12-08T12:47:00.003-08:002013-12-10T05:49:33.389-08:00Extra Curricular<div dir="ltr" style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">So one of our tutors is doing a trial on how people identify and scale various flavour and aroma compounds. I signed up and so far we've had two weeks of trials, and I'm finding it really interesting!</span></div>
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<span style="font-family: Verdana, sans-serif;">Our tutor gets a bottle of wine, and then adds a chemical to it, then gets another bottle of the same wine and adds the same chemical to it but in a smaller or larger amount. Our task is to decide which chemical is added and whether its in a high or low concentration. The results are quite varied...</span></div>
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<span style="font-family: Verdana, sans-serif;">I generally do reasonably well in blind tastings, I'm no Robert Parker Jr, but I do okay. After the first two trials I seem to be doing better than I thought I'd be doing. Both times I convince myself that I've done poorly, but my results are usually pretty spot on... so far!</span></div>
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<span style="font-family: Verdana, sans-serif;">And don't worry, the chemicals that we're trying to assess aren't things like Hydrogen Peroxide or other dumb things (although I did accidently drink some H2S - don't do this!), they're chemicals that we normally find in wine anyway (isoamyl acetate - pear/banana flavours, diacetyl - butterscotch etc etc). I think the aim is to eventually give us wines with no added chemicals, so we can assess them for levels of various chemicals. I suspect we are contributing towards research for a certain flavour/aroma company, but it's all good extra curricular stuff.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tG04GthOgIWXOEyGA-0x4DrDq0qFQG3t3hW4oShIMgn9LUATo3xfgvFz_DvjmNZFVzhFvIVB_1BTTNUNL3BQ_RmB-gEWZ729sRfBwhbEqruhf-fXDvcjPbsVJ-L7eBBkZjMlebma8tvy/s1600/aroxa.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tG04GthOgIWXOEyGA-0x4DrDq0qFQG3t3hW4oShIMgn9LUATo3xfgvFz_DvjmNZFVzhFvIVB_1BTTNUNL3BQ_RmB-gEWZ729sRfBwhbEqruhf-fXDvcjPbsVJ-L7eBBkZjMlebma8tvy/s320/aroxa.png" width="320" /></span></a></div>
Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-72494309450531772562013-11-30T07:20:00.000-08:002014-03-08T04:40:20.986-08:00Some bits from first year<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VXSPiHYzgsfeaHR4UG211SHg_3RX8a7l2J_XTKFVLMsdizvDB4Sf0hbS9vxPpF0fy_DtCsvtfmt1T6XVY95UkT70ZNmwOkVkLK3Lnf9nz55IDwMZBeKrcdkWvtIQ3-G5Lcosw-DpsOCW/s1600/BIob7Y1CAAIjg-F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VXSPiHYzgsfeaHR4UG211SHg_3RX8a7l2J_XTKFVLMsdizvDB4Sf0hbS9vxPpF0fy_DtCsvtfmt1T6XVY95UkT70ZNmwOkVkLK3Lnf9nz55IDwMZBeKrcdkWvtIQ3-G5Lcosw-DpsOCW/s320/BIob7Y1CAAIjg-F.jpg" height="188" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Mapping out a new patch at Rock Lodge vineyards. Post bashing is an utter nightmare!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYJ6EsrYSMHRUtxm2kRknpArBIlbSPEtbKsz8FAW6Q1f3suOCK2tAr9a0nTOmRwcWosSjKeJQRPBn_iyskcfXBR3FqQjALPpkG1vhd-sXBA462d8oTs7TbVW_XR3fESpN16M_b0k2fRXb/s1600/BIocH6VCUAE28WK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYJ6EsrYSMHRUtxm2kRknpArBIlbSPEtbKsz8FAW6Q1f3suOCK2tAr9a0nTOmRwcWosSjKeJQRPBn_iyskcfXBR3FqQjALPpkG1vhd-sXBA462d8oTs7TbVW_XR3fESpN16M_b0k2fRXb/s320/BIocH6VCUAE28WK.jpg" height="320" width="178" /></a></div>
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<span style="font-family: Verdana, sans-serif;">SO2 by Aspiration. This chemical protects our wine and juice from oxidation and microbial spoilage. The technique involves adding a few chemicals to a wine sample, and then bubbling air through it. Then you titrate it against NaOH and estimate the level of free/bound SO2 in the sample. You get some crazy colours from it too!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQzl5ypD3SPqU-H_q1XYFr_ZzDdSmV9yORWvfK4jwOXfoFkqOQ3PK5kdQl1UY9TvcNau8JnH4v2HV9A69QilyjN3H-fIbYYBbf8gBcJWo0sKVx7V4bvN5hjEkrx2ZnBiSuxB2etOEIaSI/s1600/BIoiSYeCAAABZYj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQzl5ypD3SPqU-H_q1XYFr_ZzDdSmV9yORWvfK4jwOXfoFkqOQ3PK5kdQl1UY9TvcNau8JnH4v2HV9A69QilyjN3H-fIbYYBbf8gBcJWo0sKVx7V4bvN5hjEkrx2ZnBiSuxB2etOEIaSI/s320/BIoiSYeCAAABZYj.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Lining my tractor up before ploughing the life out of the rows! Great fun!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoz_drLoC-1KUrUAPk_N2ugm53KppbuME2zJGA4FSkMAdSixrmhdnKY0BPVJYFnMK_ODStHvKsXYGHOEO-CpfDlF18GV8Txce5wZIoCNbqPKD4I2i8ahhIXHyDvPQ2s4U6ai2AFnADkWp/s1600/BJYcXL5CAAEfmka+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoz_drLoC-1KUrUAPk_N2ugm53KppbuME2zJGA4FSkMAdSixrmhdnKY0BPVJYFnMK_ODStHvKsXYGHOEO-CpfDlF18GV8Txce5wZIoCNbqPKD4I2i8ahhIXHyDvPQ2s4U6ai2AFnADkWp/s320/BJYcXL5CAAEfmka+(2).jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I dont drive, not at the time of writing anyway. So driving a tractor was a nervy experience! This is me and the guys fine tuning our skills on our tractor obstacle course.</span> </div>
Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0tag:blogger.com,1999:blog-1292283146330982584.post-19228367535099259932013-11-29T02:47:00.001-08:002013-12-10T05:50:07.802-08:00A bit more than boozing<div dir="ltr">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I thought I'd give you guys a chance to see what the daily schedule is like for my 2nd year of uni. Many people find it hard to believe exactly what can be expected of a winemaking BSc. But thats just it... BSc, most of my week is spent analysing samples of juice and wine and working out what additions to make, this involves a dump load of scientific theory which is mind boggling at best! Luckily for me I selected two modules that allow for 5 hours of tastings each week (most aren't great), but still, a lot of work is needed to analyse the wines for how they got their certain characters (maceration periods, vinification techniques, viticultural conditions etc). Have a look a the schedule below for a better idea! In the coming weeks you can expect more detailed updates on subjects covered and other wine bits.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><u><br /></u></strong><br /><em>Morning - Wines of the World</em><br /> <br />A decent start to each week for sure. 3 hours of tasting wines from around the world, with an insanely enthusiastic lecturer (Matthew Hudson). In the last 3 months we have just about covered France's wine regions. Most of the lesson is spent learning about what makes that region unique, how it got that way, the techniques applied in that region, the factors affecting the style and quality etc etc. But then we slurp wine for the last 45 mins, which is great! This syllabus mirrors that of the WSET Diploma.<br /> <br /><em>Afternoon - Wine Analysis</em><br /> <br />We get a sample of wine, we test it for various bits. Simple. Not really! We test for things like malic acids, SO2, pH and TA, density, alcohol etc. All require a steady hand and active brain, difficult after boozing for 3 hours earlier that morning.</span></div>
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<em>Morning - Vinification</em><br />
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This lecture shows us everything we need to know about how to process juice into wine, with Tony Milanowski (former winemaker for Hardy's). Expect indepth discussions on scientific theory, normally used on the following tues for Wine Analysis.<br />
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<em>Evening - Winery</em><br />
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Some hands on experience! At Plumpton we harvested and processed 30 tonnes of grape this year, we sell the wines in various stores up and down the country, and our sparking has even beaten some top Brdx wines in blind-tasting sessions! Basically, we work for free, but its great experience in how a winery behaves. All overseen by Peter Morgan (former winemaker for Nyetimber).</div>
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<em><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Morn - Sparkling and Fortified</span></em></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Two hours of sparkling/fortified wine is a reasonable way to start the day, still feeling battered and bruised from the Wednesday evening winery sessions.</span></div>
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<em><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Afternoon - Research methods and Statistics</span></em></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Research methods and stats is the final 4 hours of my week this term, not the most interesting of lectures! Essential for knowing how to write proposals and translate statistical data though. </span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>To the pub!</strong> </span></div>
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Anonymoushttp://www.blogger.com/profile/16476359295699937681noreply@blogger.com0