On the road to complexity: I was away for a few days over Christmas and, as they say, distance makes the heart grow fonder.
‚So, what. You missed your own Green Feather Silvaner, among all those Alto Adige wines?‘
‚Oh, actually, could be, but I wasn’t even thinking of the wine. I miss the vineyard.‘
‚I don’t know how high the „green carpet“ stands that was sowed in before the winter, I haven’t seen it yet with all the snow, – I miss it.‘
Which sounds ridiculous, since we are about to start the cutting, maybe even Saturday, weather permitting, so that heart will change its mind very quickly, looking at a long row of vines waiting to be cut in the freezing cold.
I made this conversation up to give you the gist of many conversations I had recently, at wine stalls we do, and more generally, when people say „How is the wine?“: I talk about the vineyard and the person standing or sitting opposite wants me to talk about the wine itself. Its complex fruit (not sweet though), how it has developed since we bottled it, etc etc.
‚Stop talking about the halfing of the grapes, – you can’t taste it, I want to know what it tastes like!!!‘
‚Well, you can, because as a result of the halfing…‘
‚No o o o o, stop it.‘
I stopped. But I will tell you about the amazing health harvest and the link with the halfing, if you ask me nicely, at our next stall.
Until then, I will try to learn how to tell you more about the comet lander and not so much about the Rosetta orbiter, and this is the only analogy I dare to write down, out of the many I thought of and that were utterly ridiculous. Living in Darmstadt, we feel a bit closer to 67P than the rest of Planet Earth and it may be difficult to hide that I got totally sucked into the #CometLanding thing.
We are doing wine stuff at the moment: accounting and tasting. I won’t even try to find a way to fit our accounting into this blog. Unless you get a philosophical kick out of the fact that the one receipt that went missing (I have searched all folders again and again) and must thus have dissipated, is that of a sieve („ein Sieb“, in German), namely the sieve that separated the grape seeds from the skins („der Trester“), in order to allow us to dry the pips for grape seed oil. That sieve left us with nothing so far, no oil, not even a receipt :0.
Clearly, the tasting is the more exciting activity: Tasting the 2014 vintage more specifically. Creating various sample cuvees of the wood-barrel part and the steel-vat part; observing how the acid is developing and how it fits in with the many fruit flavours which the Silvaner grape allows us to work with.
We hold that thought until 2015. And leave you with a picture of the most gorgeous bus stop I have ever seen. I have to put my running gear on and race some 10k before 2014 ends. Happy New Year! Guten Rutsch!