wine Archives - The chef's cult

Everything you need to know about Piwi grapes! Find out now!

viktor.dvanajscak — Tue, 21 Nov 2023 16:44:58 +0000

When it comes to the world of viticulture and winemaking, the quest for innovation and sustainability is unceasing. In recent years, a remarkable group of grape varieties has been making waves in the industry, drawing attention for their unique characteristics and environmental benefits. These varieties, known as Piwi grapes, are becoming increasingly popular among growers and wine enthusiasts alike. In this blog post, we’ll delve into the fascinating realm of Piwi grape varieties, exploring what makes them special and why they’re gaining traction.

Understanding Piwi Grapes: A New Approach to Viticulture

The term “Piwi” is derived from the German phrase “Pilzwiderstandsfähig,” which translates to “fungus-resistant.” Piwi grape varieties are hybrids bred to possess a natural resistance to fungal diseases like powdery mildew and downy mildew. This resistance is inherited from wild American grape species, which have co-evolved with these diseases for centuries.

Traditional grape varieties often require intensive chemical treatments to combat fungal infections, which can have detrimental effects on both the environment and the quality of the final wine. Piwi grapes, on the other hand, significantly reduce the need for such treatments, leading to a more sustainable and eco-friendly approach to viticulture.

Diversity of Piwi Varieties

One of the exciting aspects of Piwi grapes is the diverse range of flavors and aromas they bring to the world of winemaking. Just like traditional grape varieties, Piwi grapes exhibit a wide spectrum of characteristics, allowing winemakers to craft wines with unique and distinctive profiles.

Environmental Benefits and Sustainability

The ecological advantages of cultivating Piwi grape varieties cannot be overstated. The reduced need for chemical treatments not only promotes healthier ecosystems in the vineyards but also minimizes the potential for harmful residues in the final wines. This aligns with the growing consumer demand for wines that are not only delicious but also environmentally conscious.

Furthermore, the resistance of Piwi grapes to fungal diseases lessens the economic burden on grape growers. With fewer inputs required to maintain healthy vines, growers can achieve better crop yields and save on production costs.

Challenges and Considerations

While Piwi grapes offer numerous benefits, they also present some challenges for winemakers. One of the concerns is maintaining the balance between disease resistance and traditional wine quality characteristics. Some Piwi varieties might exhibit unique flavors that deviate from what consumers expect in certain wine styles. Striking the right balance between disease resistance and desirable wine attributes requires careful breeding and winemaking techniques.

The PIWI grape varieties

Solaris

Today there is really an abundance in different PIWI grape varieties in different shapes, sizes, colors and of course, flavors. We’ll mention only the (for now) most planted ones. We’ll begin with the most well-known PIWI variety called Solaris.

Solaris is a white grape variety that was specifically developed for cool-climate viticulture. It is a hybrid grape variety, created by crossing Merzling and GM 6493 (a Seyve-Villard hybrid), and it was developed in Germany. Solaris is known for its resistance to various diseases, which makes it suitable for cultivation in regions with challenging growing conditions.

One of the key characteristics of Solaris is its early ripening, allowing it to thrive in cooler climates where other grape varieties might struggle to reach full maturity. This characteristic makes Solaris an attractive choice for vineyards in northern Europe and other regions with similar climates. The grapes are often used to produce white wines that are crisp, aromatic, and can display a range of fruity and floral notes.

Muscaris grape

It is a cross between Solaris and a Muscat variety, resulting in a grape that combines characteristics of both parents. Muscaris was created with the goal of producing a grape variety that is well-suited for cooler climates!

Similar to Solaris, Muscaris is known for its ability to thrive in regions with challenging growing conditions. It is particularly appreciated for its resistance to fungal diseases, which can be beneficial in organic or sustainable vineyard practices. The grapes are often used to produce aromatic white wines with floral and fruity notes, and they can contribute to the production of both dry and off-dry styles of wine.

Souvignier gris grape

Souvignier gris is a relatively new grape variety originating from Germany (like many other PIWI’s are). It’s a cross between Seyval Blanc and Zähringer known for its pinkish red skin. It’s more neutral in its aromatics and flavor profile, but very similar to Pinot Gris. It is present in the German speaking countries (Germany, Switzerland and Austria). But you can find it all over the world!

The Promising Future of Piwi Grapes

As the global wine industry seeks sustainable solutions to challenges posed by disease management and environmental impact, Piwi grape varieties are poised to play an integral role in shaping the future of viticulture. Their ability to thrive without heavy chemical intervention opens up possibilities for a more harmonious coexistence between vineyards and the natural world.

Whether you’re a winemaker, a wine enthusiast, or simply someone interested in the evolution of agricultural practices, keeping an eye on the development of Piwi grape varieties is undoubtedly worth your while. These grapes are a testament to human ingenuity and our ongoing pursuit of both delicious wines and a healthier planet. So, next time you uncork a bottle of wine made from a Piwi variety, raise your glass to the marriage of tradition, innovation, and sustainability that it represents.

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Our ultimate guide to kombucha! Everything you need …

viktor.dvanajscak — Sat, 26 Aug 2023 16:26:00 +0000

In a world where fizzy drinks and sugary sodas dominate the beverage scene, a peculiar elixir has quietly gained a cult following: Kombucha. This effervescent and tangy drink, with its origins shrouded in mystery, has captivated the taste buds and piqued the curiosity of health-conscious individuals and flavor adventurers alike. Join me on a journey to unravel the captivating world of kombucha – a delightful brew that’s as intriguing as it is delicious.

Where does kombucha come from?

Kombucha’s history stretches back over two millennia, and its origins are steeped in legend. According to some accounts, the Chinese Emperor Qin Shi Huang sent emissaries on a quest to discover the secrets of immortality. They returned with a unique fermented tea known as “The Tea of Immortality” – which we now recognize as kombucha. While immortality remains elusive, the drink has certainly earned its place in the annals of history as a mystical brew with remarkable properties.

What is kombucha SCOBY?

At the heart of every kombucha brew lies a strange, otherworldly-looking entity – the SCOBY, short for “Symbiotic Culture Of Bacteria and Yeast.” Often referred to as the “mother,” this gelatinous disc is responsible for the fermentation process that transforms sweet tea into the fizzy, tangy goodness we know and love. As bizarre as it may appear, the SCOBY is a living community of microbes working in harmony to produce this magical elixir.

Brewing kombucha

Brewing kombucha is an art that balances science and creativity. As homebrewers experiment with various teas, sugars, and flavorings, they orchestrate an intricate dance between bacteria and yeast. The brewing process involves several stages, from the initial fermentation to the secondary flavoring, which introduces a kaleidoscope of tastes and aromas. However, mastering the art of kombucha brewing also requires vigilance to avoid any unexpected mishaps, such as over-fermentation turning a fizzy delight into a vinegar bomb!

How is kombucha made?

Kombucha is made through a fermentation process that involves combining sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). This living culture consumes the sugar in the tea, converting it into organic acids, carbon dioxide, and trace amounts of alcohol, resulting in the characteristic tangy and effervescent taste of kombucha. Here’s a step-by-step guide to how kombucha is made:

Ingredients:

Tea: Usually black or green tea, but other types like white or fruit tea can be used.

Sugar: Provides food for the SCOBY during fermentation.

SCOBY: The living culture responsible for the fermentation process.

Starter liquid: A bit of already fermented kombucha that helps kick-start the fermentation.

Flavorings (optional): Fruits, herbs, or spices can be added for additional taste and aroma.

1. Brewing the Tea The first step in making kombucha is to brew a strong tea. Typically, black or green tea is used, but you can experiment with different types to find your preferred flavor. Boil water and steep the tea leaves for the recommended time (usually 5-7 minutes). Then, add sugar to the hot tea and stir until it dissolves. The sweetened tea acts as the nutrient base for the SCOBY during fermentation.

2. Cooling the Tea Once the tea has steeped and the sugar has dissolved, remove the tea bags or strain the leaves, and let the tea cool to room temperature. It’s essential to allow it to cool completely, as hot tea can harm the SCOBY.

3. Adding the SCOBY and Starter Liquid In a clean glass container, combine the cooled sweet tea with the SCOBY and starter liquid. The SCOBY is usually a flat, rubbery disk, while the starter liquid is a bit of already fermented kombucha, which helps lower the pH and create an acidic environment that inhibits harmful bacteria.

4. Fermentation Cover the container with a clean cloth or coffee filter and secure it with a rubber band to allow airflow while keeping out debris and insects. Place the container in a warm and dark spot, such as a cupboard or pantry. The fermentation process usually takes around 7 to 14 days, depending on the temperature and desired taste.

5. Taste Testing Throughout the fermentation process, you can taste the kombucha using a clean spoon. As the fermentation progresses, the kombucha becomes more acidic and less sweet. When it reaches the desired level of sweetness and tanginess, it’s ready to be bottled. If you prefer a sweeter taste, ferment it for a shorter time; for a more tart flavor, ferment it longer.

6. Bottling and Flavoring (Optional) Carefully remove the SCOBY from the liquid and set it aside along with some of the fermented kombucha to use as a starter for the next batch. The rest of the liquid can be transferred into bottles for a second fermentation, which creates natural carbonation. At this stage, you can add flavorings like fruits, herbs, or spices to the bottles for extra taste and aroma.

7. Second Fermentation (Optional) Seal the bottles tightly and let them sit at room temperature for another 1 to 3 days. During this time, carbonation develops as the remaining sugars are consumed by the yeast. Be cautious, as the pressure can build up in the bottles, so it’s essential to “burp” them by slightly opening the cap to release excess gas.

8. Refrigeration and Enjoyment After the second fermentation, transfer the bottles to the refrigerator to halt the fermentation process and enjoy your homemade, fizzy, and flavorful kombucha!

Remember, when brewing kombucha at home, it’s essential to maintain a clean and sanitary environment to prevent contamination. Additionally, always handle the SCOBY and fermented liquid with clean hands and utensils to maintain the health of the culture and produce a delicious and safe batch of kombucha.

The health benefits of kombucha

Kombucha has earned a reputation as a health elixir, credited with an array of potential benefits, ranging from improved gut health to boosted immunity. While some studies support these claims, it’s crucial to separate the facts from the hype. Probiotics, organic acids, and antioxidants are among the key components contributing to kombucha’s potential health advantages. However, it’s essential to consume it in moderation and be mindful of added sugars and alcohol content, especially in commercially produced versions.

Flavors and kombucha variations

Beyond its purported health benefits, kombucha tantalizes the taste buds with a wide array of flavors. Classic kombucha boasts a tangy, slightly sweet profile, but innovative brewers have elevated this ancient brew to an art form. From exotic fruit blends to herb-infused concoctions and even savory varieties, the flavor possibilities seem endless. Embarking on a kombucha tasting journey can be both enlightening and adventurous, as each sip transports you to a realm of taste sensations.

Kombucha – the rising star

In recent years, kombucha has transitioned from a niche health drink to a mainstream trendsetter. Its growing popularity has led to its appearance in popular culture, making its way into movies, TV shows, and even celebrity social media accounts. Influencers and wellness enthusiasts praise it as a must-have beverage, while mixologists and chefs incorporate it into creative recipes, such as kombucha-based cocktails and salad dressings.

The kombucha lovers

Kombucha’s rise to fame has sparked a tight-knit community of enthusiasts who share their brewing adventures, flavor experiments, and SCOBY secrets online and at local meetups. Homebrewing workshops, kombucha festivals, and friendly competitions bring together tea fanatics and health aficionados, fostering a sense of camaraderie among those enchanted by the magic of kombucha.

As we bid adieu to the enigmatic world of kombucha, we leave with a greater appreciation for this captivating elixir. From its mystical beginnings to its transformation into a mainstream trendsetter, kombucha’s journey is a testament to the wonders of human curiosity and creativity. Whether you seek to improve your health or simply indulge in the endless flavors of this effervescent drink, kombucha promises a delightful experience, one fizzy sip at a time. So, go ahead, raise your glass, and join the ever-expanding circle of kombucha enthusiasts – cheers to the magic of fermented tea!

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What is wine sediment? The best guide!

viktor.dvanajscak — Sat, 25 Feb 2023 15:50:14 +0000

If you’re into wine (as we are), you sure have met Mr. wine-sediment in your glass or bottle! This phenomenon is common, especially in older bottles or high acidity wines, but do not be alarmed! Wine sediment is nothing to worry about, it’s something to learn about! In our ultimate wine sediment guide we’ll try to answer all your questions and problems regarding this topic. What is wine sediment? How does it form? Is it safe to consume and many, many more! Find out now!

What is wine sediment?

Wine sediment is every solid material that settles to the bottom of a wine container! Because every wine has it’s “life cycles” there are many forms of “sediment”! For example, during wine fermentation sediment is primary formed from died out yeast cells abundant in the fermenting wine! In bottled wine sediment is formed from different salts forming in the wine. Therefore, the word “container” for the consumer means mostly “bottle”, but for the winemaker sediment means much more. Sediment often forms in the whole cycle of wine production; the vat, tank, container, barrel, everywhere!

What causes sediment in wine!?

As said before, there are different reasons behind the sediment.

1. The first sediment in the life cycle of every wine is the grape juice sediment! It’s made out of grape skins, pulp, seeds and debris found in the grape juice after grape pressing!

2. Secondly, sediment forms after the wine fermentation! The main cause of sediment in the “young” stage of wine are died out yeast cells. As the wine juice becomes more alcoholic (because of the fermentation), the pressure on the yeast cells is getting higher! At the end of alcoholic fermentation, the vast majority of the cells begin to die out, and the result is sediment!

3. In some cases (after or during) wine fermentation there is another sediment factor, malolactic bacteria, which can also die out and form sediment.

4. And lastly, sediment forms from salts found in every wine, especially bottled, where they settle on the bottom in crystal like shapes. These salts are called tartrates, more about them later! Huh! A lot of sediment, right?

How does wine sediment form?

Here we’ll discuss the tartrate crystal formation because yeast and bacteria sediment formation were analyzed above. Tartaric acid is the main acid in wine, and the most abundant one! Because of its high concentrations this acid can (in specific conditions) form crystals. For the crystal to be formed tartaric acid binds with Ca or K ions present in wine, forming salts. These salts bind together forming little crystals. These little crystals (often unseen by the human eye) bind together to form even bigger crystals which are known as tartrate crystal wine sediment. Yep, that’s the way it goes …

Types of wine sediment (tartrates)

There are two main forms of tartrate salts forming in wine. The first is forming when K ions bind with tartaric acid forming potassium bitartrate salts. The other forms when Ca ions bind with tartaric acid forming Ca-tartrate salts. This is definitely some for-those-who-want-to-know-more stuff! In addition, wine crystals (salts) are formed excessively at lower temperatures. That’s why crystal sediments in wine form mostly if you keep your wine in the refrigerator for a longer period!

Is wine with sediment safe to drink?

Yes, wine sediment is absolutely safe to drink! In all its forms, ranging from pulps and skins, dead yeast cells and tartrate salts. Everything mentioned here is natural and consumed by humans in one form or the other. You do eat dead yeast cells (bread for example), salts (kitchen salt) and grape skins and pulps, and that’s exactly what you’ll find in wine sediment (in various forms and shapes). If you ever worried about it, do not!

What does wine sediment taste like?

Tartrate wine sediment has no smell or taste! It’s mostly visual and therefore no need to worry about it. On the other side, wine yeast sediment is something that often even adds flavor in some cases. Wine yeast sediment is often used in natural wine making and unfiltered wines! We’ll discuss this further below …

How do you remove wine sediment (decanting the right way)?

There is a fancy method used for removing wine sediment – decanting! The process is fairly easy and can be used for both, red or white wines, but more typical is red wine decanting. Why? Because decanting adds air to the wine, and not every wine style is made for additional air. However most red wines, robust white wines and natural white wines can be decanted. For it, you’ll need a glass decanter, which can vary in shape and size! First you need to let your bottle stand up right for a day.

Prepare your decanter and (if you’re using red wine or the bottle is dark) candle. The candle suits as a light source for your bottle (to better see the sediment). Now carefully pour the wine in the decanter holding the bottle above the candle (with some distance of course) with one hand, and the decanter with the other. The wine needs to flow across the glass-wall of the decanter. Always keep a close eye on the sediment, which should always stay in the wine bottle. In the and give the decanted wine a good swirl in the decanter and leave it for a few minutes (or hours), depending on the wine! Cheers!

How are wines stabilized against sedimentation?

We talked about the formation of wine sediments, but if you kept a close eye on your glass of wine (which we of course always have), you figured out that it’s not a common sight! But how is that? Its fairly easy, because wines are stabilized against sedimentation before being bottled. There are a few ways to do that!

The most common and natural is cold stabilization (discussed below). Other ways are fining agents added to the wine before bottling, such as metatartaric acid and carboxymethylcellulose (CMC). Both are crystallization inhibitors but come from different sources. Metatartaric acid is a form of polymerized (read bigger molecule, longer chain) tartaric acid which stabilizes the wine against sedimentation. CMC is a cellulose derivate which is more stable than metatartaric acid on higher wine storing temperatures. Both are considered safe to use and are not harmful and suitable for the human food production.

Cold stabilization – natural wine stabilization

It is the most used, and most natural, form of wine stabilization. Cold stabilization is the process of lowering the wine tank to really low temperatures (- 4 °C) to initiate the natural process of wine crystal formation. The tank is kept at this temperature for minimum 6-8 days. After this period the wine should naturally be stable against any formation of wine crystals in the bottled wine.

Natural wine and sediment – a different approach!

In the world of “natural wine” sediment is considered a fundamental part of any wine. Therefore, wines are often bottled with sediment (yeast sediment and crystal sediment) to keep the natural state of the wine intact. The wine is not faulty in any way, it just represents the wine, with low (or none) interventions in its life cycle.

Red wine vs. white wine sediment!

There are no real differences in red and white wine sediments. Although one can arguably say that crystal sediments in white wine can be seen in early stages, contrary to red wine, where the dark color “shields” the crystals, which are often hidden to the observer. Anyway, wine crystals are often considered something good in wine because it reflects the true, raw and unrefined character of the wine.

Wine sediment uses – “cream of tartar”

If you love making pastries and desserts, you sure have heard about the cooking term “cream of tartar”. Well, that is just the fancy word for powdery tartrate salts we mentioned earlier. This means that wine sediments are used for making pastries and desserts around the world! Cool stuff, right? Cream of tartar is commonly used in baking powder and for stabilizing egg whites and whipped cream. Now if someone says something bad about wine sediment, you for sure have a word or two to counter!

That’s it for today my little wine crystals! We hope that our guide solved the problem of today’s topic – “what is wine sediment?” On top of that you learned some cool stuff no one can take away from you. We’re sure you are just a few classes away from becoming a true wine professional! We’ll gladly help with that!

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What is Pecorino cheese? Find out now!

viktor.dvanajscak — Fri, 13 Jan 2023 21:41:25 +0000

Hello my little cheese lovers! The time for good quality cheese content has arrived, today with our cute Pecorino cheese! You’ll learn what is Pecorino cheese, its production and meaning in todays kitchen culture! And of course, there will be a wine pairing, because why not?

Where does Pecorino come from?

Now that we gathered around our cheese shrine, lets take out the Pecorino! Pecorino is a really old (traditional) cheese which originated in Italy (somewhere around Lazio). It’s as old as the Romans, and as you know, we need to always “do as the Romans do”, and believe us, they ate their Pecorino! The first historical findings of Pecorino production are around 2000 years old (see, tradition right there!).

What is Pecorino cheese?

Pecorino is mainly extra hard and very salty sheep’s cheese used for grating, even the word “Pecora” simply means “sheep” in Italian (si, si, amore mio), therefore it isn’t really hard to guess the word origin of Pecorino cheese. The main importance of this cheese is its intense salt level and great grating properties, add to this mixture the specific sharp taste and aroma of Pecorino and you get one of the most important cheeses of the world!

What are the main pecorino styles?

The most known pecorino styles around Italy are as follows: Pecorino Romano, Pecorino Sardo, Pecorino Toscano and Pecorino Siciliano. The most abundant and well known is of course the Romano. Pecorino Romano is a Protected Designation of Origin (PDO) cheese that may be produced only in the Italian regions of Lazio, Sardinia and Tuscany. Pecorino Toscano is a hard sheep’s milk cheese that is milder and less salty than Pecorino Romano, and mostly consumed younger as a classic table cheese (fancy term right there). Pecorino Sardo is made on the island of Sardinia, it’s less salty yet has a richer flavor than Pecorino Romano! Pecorino Siciliano is a firm sheep’s milk cheese made on the Italian island of Sicily, it’s less salty than Romano, but can be aged anything between a few months and a few years (you get it).

What is the taste and aroma of Pecorino cheese?

The aroma of Pecorino cheese is very fragrant! If you already tried sheep or goat milk, you already know that it’s a little more aromatic than regular cow’s milk – so is the cheese! In addition, the specific aroma compounds of Pecorino form in large quantities with cheese aging (affinage). Therefore, fresh Pecorino cheese has somewhat lighter aroma, like fresh hay, while aged Pecorino becomes concentrated and very, very fragrant!

The taste of fresh Pecorino cheese is less salty, and little more acidic (the acid is somewhat broken down in the aging process of Pecorino). Typically, Pecorino Romano, is one of the saltiest cheeses there is, but also very complex in flavor, which makes him one of the best grating cheeses in the world.

How is Pecorino made?

Traditionally the cheese was made in the villages and countryside around Rome. The fresh and unpasteurized sheep’s milk was heated to higher temperatures and lamb rennet was added. The coagulation process is initiated and now the most important part of pecorino cheesemaking takes place – high temperature curd acidification. The temperature of the fresh curd needs to be somewhere between 45°C and 48°C (113°F and 118°F) to get the specific pecorino texture. Also, the curd needs to be really small in size to get the Pecorino look! Afterwards the fresh curds are pressed into wheel shaped molds (traditionally by hand). The trick with Pecorino is that it’s still salt-rubbed by hand. To do that you take your fresh Pecorino cheese and literally rub it with as much salt as you can get (that’s why Pecorino Romano is considered one of the saltiest cheeses of the world). The magic, as always, happens afterwards in dark and damp places, where the Pecorino ages for a few months (but mostly a year).

Pecorino aging

The aging of Pecorino is very important, because often it deepens the flavor and concentrates the aroma, especially in the Romano type. Romano is aged at 10-12 °C for at least 12 months! Before the aging begins, the cheese is thoroughly salted and sealed (so the salt can really penetrate deep into the cheese). On the other side, Pecorino Toscano and Siciliano can often be found with just a little aging time, around 3-4 months, which make them really fresh and easy cheeses, contrary to the Romano.

Pecorino wine pairing

Pecorino comes from the surroundings of Rome and is therefore very well suited for pairing with indigenous grape varieties as Sangiovese or basic Chianti Classico. The strong flavor of Pecorino suites these strong red wines in character and style. If you prefer white wines, go for aged or orange, Pinot Grigio, with high extract and character!

That’s it for today my little cheese friend, but don’t be sorry, much more will come! As always you can share your cheese (facts) or keep it for yourself, you decide! We love you either way, just remember to say cheese (every now and then)!

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How is orange wine made? Find out now!

viktor.dvanajscak — Fri, 18 Nov 2022 07:53:55 +0000

Hello, my little oranges! If you’re a wine geek (as we are) you probably somehow stumbled upon a few bottles of orange wine and now you ask yourself “how the heck is orange wine made”? Well, find out now in our quick orange winemaking guide!

What is orange wine?

Orange wine is white wine made in the same wine practice as red wine! Mostly it is orange colored (but it can also have a slight yellow-orange hue) and opposed to white wine, orange wine has a stronger “wine” character. Therefore, we can say that orange wine comes somewhere right in the middle of white and red wine (and no, it’s not rosé). Now let’s jump to the winemaking!

What grapes are used for orange wine?

White! White grape varieties are used for orange winemaking. The practice of orange wine is often linked to the Balkans (Slovenia, Croatia), Italy and Georgia, but nowadays it’s widespread across the globe. You can find international varieties as Pinot Gris, Gewürztraminer, Pinot Blanc, Chardonnay and a whole bunch of others, often used for orange-winemaking. The first mentioned duo Pinot Gris and Traminer have slightly pink colored grapes which makes them really suitable for orange winemaking (because of easier color extraction).

How is orange wine made?

To make it easier for you to understand the winemaking in detail, we’ll try to explain thoroughly the few steps winemakers take into consideration when making orange wine. Now sharpen your corkscrews because a few bottles will be popped!

Pick your grapes!

Grapes picked for orange wine are mostly very ripe! In this case the grape berry seeds are ripe, and so are their tannins! Orange wine made from unripe seed tannins tend to be very astringent and aggressively bitter. On the other hand, riper tannins soften over time with aging, and are therefore suitable for orange winemaking.

Crush your grapes!

Now the grapes need to be crushed to get what oenologist call the “wine mash”. Mash is a mixture of grape seeds, skins, fruit pulp and fruit juice. It’s mainly needed in red wine production, but as we said before, mash is also crucial in orange wine vinification. After crushing the white wine mash is pumped in containers (can be stainless steel, earthenware vessels called “qvevri”, vinificators, barrels and so on …) and prepared for fermentation.

Often additional specific enzymes are added (either for aroma extraction or to break down the mash berry pulp), in addition fermentation can be carried out with added or natural occurring yeast (present in the wine mash).

What happens during orange wine fermentation?

During fermentation, as with other winemaking, the yeast transform sugar into ethanol and CO2. By products of this process are luckily resulting in awesome wine aromas and flavors (but heat is also produced). Therefore, orange wine mash is often cooled down a bit (with temperature-controlled vessels). During wine fermentation often various yeast food is added (just to keep the little boys happy and working.)

What happens after orange wine fermentation – pressing the grapes?

Orange wine fermentations normally takes about two weeks’ time! In that time our orange wine is born. In that time our wine extracts tannins and polyphenols from the seeds, color from the grape skin and aromas from the juice and skins. Orange wine is made when no sugar at all is left for the yeast to convert. We call this a dry wine (no sugars left)! The wine mash can be left after completed wine fermentation for some time (we call this extended fermentation).

This is made for various reasons (but it’s another topic, we’ll talk about for sure!). After completed fermentation wine grape mash is pressed and during this time our complete orange wine is born! Now we know how orange wine is made!

Aging orange wine – how it’s made?

Orange wine can be aged I various ways! First it can be aged as orange wine mash (after fermentation in various vessels), and secondly it can be aged after pressing in vessels or barrique (or other) barrels. The time of aging is dependent on the wine style the oenologist wants to achieve, but as a rule of thumb, main aging time for orange wine is minimum one year.

In this time the harsh tannins soften, and aromatics of the orange wine evolves! This is crucial because young orange wine is often almost undrinkable, because of the unbalanced wine character (which is good to know)! Orange wine can be (and often is) aged for more than one year (2-3 or more years), because the vast amount of extracted compounds protects the wine from intense oxidation.

What happens to orange wine after aging?

Now that we know how orange wine is made there’s only one more thing to do! Our orange wine is bottled! The wine can (but often isn’t) filtered and bottled. Often orange wine is bottled with no filtration, and because of that has little wine sediment on the bottom of the bottle. This sediment is made out of died out yeasts (during our mash fermentation). The sediment helps the wine to evolve even further – in the bottle, on top of that it reduces (a little bit) the oxidation risks of the bottled wine. Cool stuff, right?

That’s it my little oranges! Today you learned a little bit (or much more?) about orange wine. Now you can call yourself the real orange wine oenologist. What other wine topics would you like to discuss with us? Do you drink any orange wine? Let us know!

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Our ultimate, quick and easy sake guide! What is sake?

viktor.dvanajscak — Mon, 07 Nov 2022 20:35:50 +0000

Hello, my little samurai (or Tom Cruise) loving rose petals! Today we are going on a transcendental trip to Japan, with rice fields, water and alcohol of course (no one ever doubt that), because today it’s time for our ultimate, quick and easy sake guide! What is sake really? If you ever wondered what the heck is in those little sake glasses, and why is everything so cute around sake? Well, now you’ll find out!

What is sake?

First of all, in Japan, sake isn’t called “sake” but “nihonshu” and it’s a deep part of culture! The term “sake” (which we often use) represents any alcoholic beverage, that’s why my little rose petals, sake isn’t sake, but “nihonshu”. Now what is sake? Sake is a Japanese alcoholic beverage made from fermented rice, but sake comes in many forms and variations. Mild, strong, sweet, dry and everything in between! Oooo no, a lot of tasting work in front of us, shall we?

How is sake made?

Sake isn’t really similar to wine, because it’s brewed, just like beer! For the sake brewing process four essential ingredients are needed. That is: high quality rice, water (not just any, but often natural spring water), yeast and something that’s called rice koji (we’ll get into koji afterwards, but for now just remember that it sounds somewhat cute, doesn’t it?).

What is rice polishing?

To make sake, we need to polish even our rice (but we’re really used to polishing things, from cars to nails, to doorknobs, whatever you like!). But why do we polish our rice? The answer lies in the structure of the rice grain. In the outer layers if the rice grain you’ll find fatty acids, proteins and vitamins, but in the inner layer lies the starch. Without the polishing process the fat-protein flavors would impact the sake flavor, in a negative way. That’s why most sake rice is polished in the sweet spot of 70-30 % of the initial rice grain. On top of that, special rice called “saka-mai” is used for sake making, just-so-you-know! Now polish away, my little rose petals!

What is rice koji?

Now let’s get back to our quick and easy sake guide but not without koji! But what is it? Koji is cooked rice which has been inoculated with a mold called “Aspergillus oryzae”. But why you ask yourself? Because the mold turns the not-so-easy-digestible rice starch into easy-yummy-sugars that are the best yeast food! On top of that, koji is present in a lot of Japanese foods like miso, soya sauce, mirin, rice vinegar, you name it … Koji is always there to help!

What rice is used for sake?

Now that we know the basics, let’s jump to the expert’s section! For sake (as with beer hop for example) it’s really important which rice to use. The rice used for sake production is mainly wider and stronger in shape and, as we learned, has less protein and fat than normal rice. Furthermore (for the more aspiring students here), there are around 80 rice varieties for sake. The most popular ones are yamadanishiki, gohyakumangoku, miyamanishiki and omachi. Arigato!

How many sake are there?

Sake can be classified either by alcohol, color, sweetness or aging. Referring to the alcohol content sake is named either “seishu” or “shochu”. Seishu sake has alcohol content not over 15 %, while shochu it the hit-me-up sake type with alcohol levels exceeding 15 % alcohol. Also, in restaurants you can find the “futsushu” sake which is like the two-buck-chuck made of the cheapest rice and served as “table-sake”.

The color of sake

If you look at the color of sake, it can be clear as water, yellowish or deep golden yellow colored, with examples that can even do a brown color, which depends on the aging method of the sake. Most sake is clear colored but you can find golden or brown aged examples. Which brings us to aging.

Sake aging

Sake is mainly aged for a little time, mostly for 6 months before it’s sold. Aged sake is called “koshu”. It’s mainly tank aged for three or more years. In this period the sake changes colors and flavors and goes from clear colored to gold brown. However, today the most popular sake is mostly consumed young and colorless, but aged sake was very cool in the not-so-near-past!

Sake aroma and flavor

Sake aroma and flavor depends on a lot of factors and is therefore very similar to wine! We’ll discus this in another sake guide very detailed, but for now let’s say it like this … Younger sake has mostly very fresh and fruity aromas like apple, banana and other fruits. The taste depends on the sake type and can be sweet or dry, and anything in-between!

How to serve sake?

What would our sake guide be without a serving suggestion? Sake can be served chilled, at room temperature, hot or warm, mostly depending on the type of sake. When pouring sake do it with both hands, and when drinking do it sip by sip from small cups called “guinomi” or “choko”. First serve all your guests, and when everyone has full cups say cheers or “kanpai”! Sake is mostly consumed with some appetizers but can also be drank alone. In Japan sake is considered the “elixir of life” and the sake ritual is deep rooted in Japan’s culture.

That’s it my little rose petals, we hope you enjoyed our basic sake guide and learned a thing or two! If not, just enjoy your cup of sake not knowing what it is, but maybe knowing where to find your answers! Cheers to that, Kanpai!

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The ultimate guide to “noble rot”! What is “noble rot” really? Find out everything you need to know!

viktor.dvanajscak — Sat, 04 Dec 2021 13:52:28 +0000

Hello my noble wine geeks, today we are talking about little things, hidden things, weird things, and it’s not your first door neighbor! You sure knew we are talking about noble rot (yea, sure)! What is noble rot and how does it affect wine, is it harmful, is it good, bad or ugly (yeehaw), and much much more. Let’s go!

What is noble rot?

Noble rot is a technical term winemakers refer to when grapes are beneficially infected with a fungus called Botrytis cinerea. It is important to know that botrytis (for the winemaker) is both, a blessing and a curse. Why is that? You’ll learn the answer soon, but for now, picture it as both, the hero and the villain!

What is Botrytis cinerea?

Botrytis cinerea is a fungus that affects many plant species (like strawberries, rhubarb and lettuce for instance), but it’s most known for affecting wine grapes. But how does this little master of destruction do it?

How does Botrytis cinerea affect wine grapes?

The fungus is mostly present in the vineyard, either directly on dead grape tissue or other organic debris, or indirectly on a bunch of alternate plant hosts. He just waits for the right moment to conquer the vineyard, the real-life dr. Evil! He does so with spores that spread the disease (shhhhh Mr. Bigglesworth, we will conquer the wine world soon …)

He penetrates (yes, he does, it’s science!) into the grapes through small cracks, ruptures and openings on the berries, mostly when berries begin their ripening phase. In the grape berry botrytis finds ideal growing conditions, enough sugar and organic matter to grow. The only thing he needs now, for his evil plan to succeed, is humidity (ooooooh, yes, humidity). Just like every other fungus, he needs humid conditions to flourish.

Are there any differences between grape varieties?

Yes, there are! Grape varieties that have thin skinned grape berries (Pinot Noir, Pinot Blanc and Furmint/also called Pušipel or Šipon, etc.), are very susceptible to infections by the Botrytis cinerea fungus. The fungus penetrates the thin skin easily, especially at the end of their ripening period. Another factor is grape cluster pressure (ok, we know, the term sounds scary, but it isn’t!).

The grape varieties that are tightly packed with berries (like Pinot Blanc, Riesling and Pinot Gris for example) rupture more easily because of the pressure the berries apply to their neighboring “berry fellas” while ripening. Therefore, the looser the better! Grape varieties (or clones, but we won’t go into that, yet!) that have loose grape clusters are more resistant to botrytis infections.

Is botrytis harmful to humans?

In winely terms, no it isn’t! Wine made from grapes affected by botrytis is very similar to “normal” wine and isn’t any different. On the other hand, for farmers (or winegrowers) there is a very little risk of an allergic reaction to fresh mold which is called “farmers lung”. It’s not very common with botrytis mainly because it’s located outside in the vineyard with plenty of air to breathe. So let’s say it like that, you are more likely to become the next catwoman, then getting any harm from botrytis. Cheers to that (or meow?)!

Now that we know these facts, what is noble rot really?

We learned that Botrytis cinerea infects wine berries through little cracks and ruptures, and flourishes in the berry with the right growing conditions. Because of its presence, the grape berry changes also its chemical composition! How is that?

Well, botrytis acts as your middle school chemistry teacher! He produces new grape flavors (and chemicals) that, in the end, results in a whole different wine! On top of that, he takes out the water from the berry, concentrates its sugar content and the berry itself becomes raisin like!

If botrytis thrives (in humid conditions, without warm and sunny periods) it affects healthy berries in vast amounts and produces the not-very-popular “grey rot” or “bunch rot”. “Grey rot” is produced by the same fungus as noble rot, but because of its fast development in humid conditions, mostly in the earlier grape ripening phase, it results in loss of grape varietal aromas! “Grey rot” is the ugly bad brother of “noble rot” (sorry lil bro!).

On the other side, “noble rot” is produced from the same fungus, but within changing humid conditions (often brought by late autumn fogs) followed by warm/sunny periods. This means that not all wine growing regions in the world can have these specific weather patterns that result in “noble rot”. It’s also important to know that, with the changing climate and growing conditions, the classic “noble rot” regions change! Who knows what the future of “noble rot” will hold?

What wine is made from moldy grapes (“noble rot”) and where?

Well known wines made from “noble rot” are Sancerre (made from Semillon grapes in France), Tokaji (made from Furmint, Harslevelu and Yellow Muscat grapes in Hungary), in Germany (a lot of regions, but known for “noble rot” Riesling), Austria (Riesling), Canada (Vidal Blanc grape), Croatia (Pušipel and Graševina grapes), and with the changing weather patterns, there’s more regions and countries to follow!

What does wine made from “noble rot” taste like?

“Noble rot” changes the aroma profile of a wine drastically! Fruity and varietal specific aroma changes into complex “noble rot” aroma, which is characterized by tropical, exotic and fruity aromas like ginger, spice, mango, candied orange, candied lemon, chamomile etc. On the other side you can also find very complex aromas like licorice, anis, cloves and leather for example.

The taste of “noble rot” affected wine is very dense, almost thick, with a lot of honey, apricot, baked apples, caramelized pear and honeysuckle!

How to pair “noble rot” wines?

The classic sommelier pairing would be sweet meal (dessert) and “noble rot” wine. Desserts with some acidity like our traditional zlevanka and gibanica would pair exceptionally well but give your pairing a twist (if you don’t know it yet, try the recipes )!

Be different and try your “noble rot” wine with salty cheeses like pecorino romano or pecorino sardo, or salty prosciutto, even some cold starters like carpaccio with a pinch of salt or even fois gras would pair well!

Now my little oenophiles, hope you found the information you were looking for! Now that you know what “noble rot” is, spread the word out, give it wings, let it fly, or keep it for yourself, in a temperature-controlled environment, till you drink it all out, like me, or have it for your friends or family, if you’re better than me! Cheers!

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The ultimate young wine guide! What is young wine really?

viktor.dvanajscak — Tue, 23 Nov 2021 18:52:42 +0000

What is young wine?

You sure have seen a Beaujolais or two (who counts, eh?), so you know what red “young” wine is, but did you know that there is also plenty of young white wine? Learn everything about it in our ultimate young wine guide! What is young wine? New to the story? Hold your glasses my friends …

Young wine is the earliest (youngest) wine a winery produces and it’s typically available beginning November, a little earlier than Beaujolais (Beaujolais is traditionally released on the third Thursday of November). It’s mostly light bodied and has the aromatic punch every New World wine drinker desires!

What is special about it?

Wine aroma can be divided in three groups. Primary, secondary and tertiary. Primary aroma is the strong scent of fermenting grape juice, which is detectable for a few months after fermentation is completed. Secondary aroma is the most “well known” wine aroma!

It’s your typical aroma every wine has after being bottled (maybe about 6 months from fermentation). This aroma is longer lasting and can be found in wines for a few years. After that period a wine evolves and produces the classical aging notes which are known as the tertiary aromas of a wine. HUH!!! Now that you know all of this you can enjoy the essence of young wine, that is PRIMARY wine aroma!

What is primary wine aroma?

The wine aroma is always present in the grape juice and is released during the fermentation into the “young wine”. This means that young wine is typically full of fruity aroma normally not present in basic wine bottles. This strong, fruity, punchy aroma is also known as the primary wine aroma.

The best grape varieties used for young wine!

Young wine can be made of one grape variety or produced as a blend. The most suitable grape varieties to produce young wine are those who ripen early like: Pinot Blanc, Pinot Gris, Chardonnay, Sylvaner, Gewürztraminer, Muscat, Sauvignon Blanc, etc.

Very common you will find young wine made of aromatic grapes like Sauvignon Blanc, Traminer or Muscat, because of its attractive aroma early on! Basically, every grape variety can be made into young wine, but most common are the before mentioned, because of the early ripening phase, which secures enough time for the fermentation, filtration and bottling of the young wines.

What is the aroma and taste of young wine?

The aroma of young wine mostly depends on the grape variety, but their intensity is unique to all wines. The most prevalent aroma is juicy green apple, lemon zest, fresh cut grass, intense peach and tropical note aroma. The taste is very fruity and juicy with excellent, vibrant acidity, mostly dry and light on the alcohol (11-12.5 alc. %).

How is it made?

Young wine is picked very early, pressed and fermented at lower temperatures just like basic wine. The fermentation lasts about 6 weeks (depending on variety, sugar and must characteristics), after fermentation is completed, the wine is settled for another 1-2 weeks. The young wine at this time is still very cloudy and unstable. Therefore the wine is fined and filtered. After filtration the wine has a nice pale green color and can be bottled!

What are the best regions?

Young wine is made across Europe, most notably in France, Austria, Croatia, Slovenia and Germany. In Austria it’s called Junker and specific for the Styria region, in Croatia it’s called Mlado and you can find it in the Međimurje region.

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