Did you know that today, 23rd September, is offically Arthur Guiness day? No? Well, neither did I.... To be honest I am still not quite sure what it celebrates but I believe that it is a 'follow-on' from last year's 250th anniversary.
Purely by co-incidence we were seeding some tanks this morning when I looked at the foam being generated by the re-hydrating yeast. It reminded me of a pint of Guiness (actually 200 litres of Guiness to be more accurate).
Now that's what I call a head!
As you may have gathered from these comments we are now busy in the cellar transforming our wonderful grape must into even more wonderful albariño. This year we have already calculated that no malolactic fermentation will be necessary as the acidity level of our grapes at harvest was pretty much perfect.
Nearly one week after we finished picking at Castro Martin, there is still much activity in many of the vineyards of our denomination. I would be very interested to see the analysis of the grapes being gathered today and to find out whether the cellars concerned will feel the need to artificially acidify at a later date....
I was wondering how do you make the shamrock on the must foam?...
ReplyDeleteI don't really know because I haven't tried, but I can tell you is that it is much more difficult to put a shamrock on the finished wine!
ReplyDeleteBut Guinness, like wine, are still good for you.
ReplyDelete