The grapes have been gathered and pressed. The juice is in the barrels. Kala krasia - good wine
This is our elderly neighbour's vineyard, one amongst many in this tiny fertile valley near us in the hills above Poros. Loads of locals have a small plot of grapes here which will give them juice to make wine for the family table through the year.
Vaso no longer takes part in the grape harvest but she does help to drink the wine.
The red grapes were harvested at the end of August. Her son and daughter-in-law picked, trod and barelled the juice, 80 litres this year.
The red grapes were picked earlier than usual.
The white grapes were picked a few days ago, just before the cyclone hit. The grapes this year didn't produce as much juice as other years but they have 140 kilos bubbling away and sold the rest to a thirsty neighbour who will make his own wine.
Here are the next generation treading the grapes.
This year's white was pressed entirely by foot. Not once, but three times to get every last drop. The red was trodden and then went through a press, once again two or three times.
The red wine juice has already been tested. All that is added to the barrel is a sprinkle of powder to kill the harmful bacteria.
The percentage of alcohol should be around 12%
In other years I have taken a few litres of the juice which I boil down to make a thick syrup called petimezi. This is used to make moustoukouloura, must-biscuits (cookies), 'must' being the juice before it turns into wine.
It is also made into a jelly like sweet called moustoulevria which I don't make because I don't like it. It is slightly sour.
The barrel of grape juice ferments for 2 or 3 weeks and your wine specialist will tell you when the fermentation is over and the barrel can be closed, if you don't have the experience, like Vaso, to know when it's ready. Before closing though all the wine has to poured out into another, clean container, and all the gunk (residue) at the bottom has to be removed and the barrel cleaned again so the wine is not tainted. The wine is then sealed inside the now clean barrel and left to mature. We should be drinking this years harvest by Christmas though many will start drinking it long before then
I'm hoping those gumboots are clean! Thanks for the wine making lesson.
ReplyDeleteMy grandchildren helped tread these grapes a few years ago. They just washed their feet with the hose and waded in.
DeleteDamn... wine everywhere and I'm no longer allowed to drink it! It all looks wonderful though :)
ReplyDeleteYou could always enjoy the grape juice before the fermentation. It's supposed to be full of vitamins and anti toxins. Very good for you
DeleteHere in France the grapes are put through a mangle, which breaks their skins, then the whole lot is put into huge open topped wooden vats. After a couple of weeks the juice is tapped off from the bottom, and left in barrels. It is drunk as soon as it hits the barrel stage.
ReplyDeleteThat's a totally different method. The juice will be well fermented by the time they tap it off. Love the way the French start drinking it even before the Greeks.
ReplyDeleteYou'll be drinking your first bottle of this year's vintage very soon then
Vaso is very wise and just drinks the wine. Wish we had our own wine.
ReplyDeleteA barrel in Portugal would be a nice addition . Any grapes grown on Ireland! You could buy a few litres of juice. It's not difficult
DeleteGreat seeing the grapes being stomped!!
ReplyDeleteThere must be a lot of stomping involved . Very good for the leg muscles.
Deleteyum grapes, I don't drink wine but fresh grapes in summer are always refreshing and don't last long in our house.
ReplyDeleteThe grapes from our vine this year weren't very many but really sweet
DeleteWith your sprained ankle we don't suppose you were stomping about in grapes. (How is the ankle by the way?) Interesting that in this age of stainless steel and a machine for everything there is still a place for doing stuff the centuries old way. We made that must jelly one year from neighbours grapes in UK (eating grapes not wine grapes - and harvested green). Most of the juice was used as ver jus but just had to try the jelly. You are right sweet and sour at the same time, but we rather liked it.
ReplyDeleteMy ankle is just about back to normal thanks
DeleteEveryone around here treads their grapes but they also use the press. It's a long tedious job pouring in the grapes and pressing and doing it 2 or 3 times to get all the liquid.
I love reading about how this is all done! There are more and more vineyards "around here" (within about 45 minutes' drive). Sometimes we go to them for tastings (called a flight) and a charcuterie. Is Vaso her first or last name? -Jenn
ReplyDeleteVaso is her first name, short for Vasiliki.
DeleteWine tasting is slowly becoming a tourist thing here. We did wine tasting in Australia. Wonderful!!
What a fascinating read. I've never really taken a lot of notice of how wine is made (I just drink it!) but that is really interesting. Thanks :)
ReplyDeleteI was thinking about you and your gumboots when I wrote this. You would be sure to be invited to tread!
DeleteI think I would love that!!
DeleteHopefully it will all be great and many happy hours spent drinking it
ReplyDeleteThey always bring us a bottle or two when they come down for 'coffee'. I'm sure we will enjoy this batch too
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