As we kick off the 2011 vintage for the first time ever in the month of August, we are busy counting the walking wounded…. We have at least four member of our team with injuries of varying degrees, including one actually on crutches! I suggested this morning that we should set up a physiotherapy unit in the grape reception. (Of course the main source of exercise would be emptying cases of grapes into the presses).

On a slightly more serious note, we have started picking on a clear, sunny day albeit that the temperature is only in the low 20’s (around 70°F) – pleasant enough, but not really as high as we would anticipate in August. Indeed, that is pretty much the tale of the last two months; no real heat worth speaking of.

It’s very early days, but we will have to see how this low temperature will affect the finished wines. I am pretty certain from what we have seen so far that the alcoholic degree will be lower, perhaps around 11.5%. Although this might seem quite low, to be honest it is probably more in keeping with a traditional albariño. It is only in very recent years that we have experienced alcohol as high as 12,5%.

Anyway, let us not pre-judge, it is only the first day, let’s wait and see what the next week or so will deliver.

As we kick off the 2011 vintage for the first time ever in the month of August, we are busy counting the walking wounded…. We have at least four member of our team with injuries of varying degrees, including one actually on crutches! I suggested this morning that we should set up a physiotherapy unit in the grape reception. (Of course the main source of exercise would be emptying cases of grapes into the presses).

On a slightly more serious note, we have started picking on a clear, sunny day albeit that the temperature is only in the low 20’s (around 70°F) – pleasant enough, but not really as high as we would anticipate in August. Indeed, that is pretty much the tale of the last two months; no real heat worth speaking of.

It’s very early days, but we will have to see how this low temperature will affect the finished wines. I am pretty certain from what we have seen so far that the alcoholic degree will be lower, perhaps around 11.5%. Although this might seem quite low, to be honest it is probably more in keeping with a traditional albariño. It is only in very recent years that we have experienced alcohol as high as 12,5%.

Anyway, let us not pre-judge, it is only the first day, let’s wait and see what the next week or so will deliver.

Fran is our senior cellar hand, and not only helps us in the Bodega, but is also a gifted handyman. He can turn his hand to more or less anything, building, metalwork, carpentry, mechanics – you name it, he can do it. Suffice to say that he’s a very useful guy to have around, and probably saves us a fortune in not having to call contractors to do jobs around the cellar.

However, no matter how perfect we men think we are, every man has his weakness. Fran’s is keeping his ‘tool corner’ tidy.

With the recent cooler weather we are now just waiting for the final ripening in the vineyards, and so as we wait, it is an opportunity to catch up on those jobs that we never quite get around to. One of Fran’s was tidying up his tools….

The reason that I took a photograph was simply so that I can remind him how it should look at all times! (Sorry Fran)

Fran is our senior cellar hand, and not only helps us in the Bodega, but is also a gifted handyman. He can turn his hand to more or less anything, building, metalwork, carpentry, mechanics – you name it, he can do it. Suffice to say that he’s a very useful guy to have around, and probably saves us a fortune in not having to call contractors to do jobs around the cellar.

However, no matter how perfect we men think we are, every man has his weakness. Fran’s is keeping his ‘tool corner’ tidy.

With the recent cooler weather we are now just waiting for the final ripening in the vineyards, and so as we wait, it is an opportunity to catch up on those jobs that we never quite get around to. One of Fran’s was tidying up his tools….

The reason that I took a photograph was simply so that I can remind him how it should look at all times! (Sorry Fran)

Under normal circumstances I would like to believe that our cellars are always clean and well ordered, but I’m afraid to admit that, at harvest time it’s not quite that simple.

Although our wine cellar is pretty large (certainly by Galician standards), at harvest time space is always at a premium. Anything that can be moved or piled high will find a temporary new home. Whilst we actively discourage our customers from ordering during harvest, we will actually never say “No”, and so we always have stock prepared and at the ready. The problem inevitably arises when the pallet that we need is actually at the back, or at the bottom of a pile.

Then of course there are the special labels. As I write this post we are hurriedly preparing two orders, one for Germany and one for France, both of which have special labelling requirements. In Germany we need to include ‘enthält sulfite’ on the label – contains sulfites (which we already mention in two other languages), and then for France we have the infamous ‘do not drink whilst pregnant’ logo.

As though we don’t have enough to think about!

Under normal circumstances I would like to believe that our cellars are always clean and well ordered, but I’m afraid to admit that, at harvest time it’s not quite that simple.

Although our wine cellar is pretty large (certainly by Galician standards), at harvest time space is always at a premium. Anything that can be moved or piled high will find a temporary new home. Whilst we actively discourage our customers from ordering during harvest, we will actually never say “No”, and so we always have stock prepared and at the ready. The problem inevitably arises when the pallet that we need is actually at the back, or at the bottom of a pile.

Then of course there are the special labels. As I write this post we are hurriedly preparing two orders, one for Germany and one for France, both of which have special labelling requirements. In Germany we need to include ‘enthält sulfite’ on the label – contains sulfites (which we already mention in two other languages), and then for France we have the infamous ‘do not drink whilst pregnant’ logo.

As though we don’t have enough to think about!

I’m probably starting to sound like a broken record, as I’m sure I repeat the same story every year – please forgive me, I’m just going a bit senile….

It’s that time of year when I start to follow a number of different weather forecasts to see what the final pre-harvest days will bring, and also to look for a window of opportunity to start picking.

I mention ‘different’ weather sites, and that, I’m afraid, is the significant part – all the different sites that I follow are all giving me conflicting information. In their defence I would say that the summer of 2011 has been very unsettled to date, and it must be a bit of a nightmare trying to forecast accurately what is going to happen, but unfortunately that doesn’t help me too much.

Indeed, the picture that I have included here is a ‘screen grab’ from the CNN site that shows fabulous, settled, sunny weather for the coming days. This was in contrast to other sites that indicated odd days of cloud and rain, and so in the end it simply becomes a question of who to believe.

Me? I will just stick my head out of the window and see what’s happening – a system that never fails!

I’m probably starting to sound like a broken record, as I’m sure I repeat the same story every year – please forgive me, I’m just going a bit senile….

It’s that time of year when I start to follow a number of different weather forecasts to see what the final pre-harvest days will bring, and also to look for a window of opportunity to start picking.

I mention ‘different’ weather sites, and that, I’m afraid, is the significant part – all the different sites that I follow are all giving me conflicting information. In their defence I would say that the summer of 2011 has been very unsettled to date, and it must be a bit of a nightmare trying to forecast accurately what is going to happen, but unfortunately that doesn’t help me too much.

Indeed, the picture that I have included here is a ‘screen grab’ from the CNN site that shows fabulous, settled, sunny weather for the coming days. This was in contrast to other sites that indicated odd days of cloud and rain, and so in the end it simply becomes a question of who to believe.

Me? I will just stick my head out of the window and see what’s happening – a system that never fails!

After a very dry spring, and dry summer, with very changeable weather during July and August, we now have storms! Not really the sort of thing we need with only a few days left to run before the harvest. It seems ironic that having prayed for a bit of rain earlier in the year, that we now have rain when we could really do with a bit more sunshine and warmth – just to give the grapes one last push and to reduce the acidity just a touch. So far there has been less than 24 hours of rainfall, enough to wash the fruit, but we really don’t need any more at this stage.

The only real consolation is that this break in the weather gives us time to complete final preparations inside the wine cellar, making sure that all the equipment is clean, polished and ready for action.The empty tanks are waiting, the motors are lubricated, and our bodega staff are like finely honed atheletes waiting at the start line…. (well, maybe a slight exaggeration).

After a very dry spring, and dry summer, with very changeable weather during July and August, we now have storms! Not really the sort of thing we need with only a few days left to run before the harvest. It seems ironic that having prayed for a bit of rain earlier in the year, that we now have rain when we could really do with a bit more sunshine and warmth – just to give the grapes one last push and to reduce the acidity just a touch. So far there has been less than 24 hours of rainfall, enough to wash the fruit, but we really don’t need any more at this stage.

The only real consolation is that this break in the weather gives us time to complete final preparations inside the wine cellar, making sure that all the equipment is clean, polished and ready for action.The empty tanks are waiting, the motors are lubricated, and our bodega staff are like finely honed atheletes waiting at the start line…. (well, maybe a slight exaggeration).

As we arrive closer to harvest time with every day that passes, so we spend our days collecting and analysing grape samples. Of course the objective of this exercise is quite simple – to decide the optimum time to start picking.

On face value this might appear to be a very simple, straightforward task, but the reality is actually quite different. Apart from calculating the best balance between sugar (potential alcohol), acidity and pH, we have to take into account that that ripening is not necessarily even. The variations do not only appear between different geographical vineyard locations, but also between the different blocks or rows within each vineyard. Every year these subtle differences help us to determine which vineyard we will pick first, and also how we should best approach the picking within that site. It could even be that we will pick only a fraction of one location on a certain day, and then go back for the rest maybe two or three days later.

Of course the other major variable is that if it takes more than a week to gather in our entire harvest, then the fruit will still maturing over that period –  at the very end of the growing cycle the changes in sugar and acidity can be extremely rapid and will evolve on a daily basis.

All these calculations are however, tempered by the weather – hot sun will certainly change the physiology of the fruit, as will rain during the harvest period. So not such a simple calculation after all…..

As we arrive closer to harvest time with every day that passes, so we spend our days collecting and analysing grape samples. Of course the objective of this exercise is quite simple – to decide the optimum time to start picking.

On face value this might appear to be a very simple, straightforward task, but the reality is actually quite different. Apart from calculating the best balance between sugar (potential alcohol), acidity and pH, we have to take into account that that ripening is not necessarily even. The variations do not only appear between different geographical vineyard locations, but also between the different blocks or rows within each vineyard. Every year these subtle differences help us to determine which vineyard we will pick first, and also how we should best approach the picking within that site. It could even be that we will pick only a fraction of one location on a certain day, and then go back for the rest maybe two or three days later.

Of course the other major variable is that if it takes more than a week to gather in our entire harvest, then the fruit will still maturing over that period –  at the very end of the growing cycle the changes in sugar and acidity can be extremely rapid and will evolve on a daily basis.

All these calculations are however, tempered by the weather – hot sun will certainly change the physiology of the fruit, as will rain during the harvest period. So not such a simple calculation after all…..

There is always an element of showmanship (or “cinema” as the French would call it), involved when a professional sommelier opens a bottle of wine at your table – and long may it continue, is my own opinion. It would appear that, over time, we are becoming more and more impatient, and want everything to happen in an instant, but I’m afraid to admit that the screwcap just doesn’t do it for me, especially in a restaurant scenario. If I’m paying decent money for a decent bottle then I want to savour the experience, and the opening ‘ceremony’ forms an integral part of the whole performance. Perhaps I am just old-fashioned?

Anyway, that is not the reason for my story……

It appears that scientists at the Universitat Autonoma de Barcelona have now developed a kind of robo-sommelier, or electronic tongue, which can distinguish between different Cavas. Well, actually, only three to be precise – brut nature, brut and medium dry. As a human being is capable of detecting over 10,000 different scents and aromas, as well as being able to distinguish between sweet, sour, bitter, acidic and savoury flavours, my guess is that sommeliers won’t exactly be rushing to the job centres just yet. Besides, they would still need to develop a further machine to pull the cork and serve!

Other wine related electronic noses have already been developed in France and Sweden, but all have very limited capabilities, so far.

There is always an element of showmanship (or “cinema” as the French would call it), involved when a professional sommelier opens a bottle of wine at your table – and long may it continue, is my own opinion. It would appear that, over time, we are becoming more and more impatient, and want everything to happen in an instant, but I’m afraid to admit that the screwcap just doesn’t do it for me, especially in a restaurant scenario. If I’m paying decent money for a decent bottle then I want to savour the experience, and the opening ‘ceremony’ forms an integral part of the whole performance. Perhaps I am just old-fashioned?

Anyway, that is not the reason for my story……

It appears that scientists at the Universitat Autonoma de Barcelona have now developed a kind of robo-sommelier, or electronic tongue, which can distinguish between different Cavas. Well, actually, only three to be precise – brut nature, brut and medium dry. As a human being is capable of detecting over 10,000 different scents and aromas, as well as being able to distinguish between sweet, sour, bitter, acidic and savoury flavours, my guess is that sommeliers won’t exactly be rushing to the job centres just yet. Besides, they would still need to develop a further machine to pull the cork and serve!

Other wine related electronic noses have already been developed in France and Sweden, but all have very limited capabilities, so far.

Here at Castro Martin we like to think of ourselves as environmentally friendly people, we have a social conscious, and do our very best to re-cycle as much as we possibly can. Personally, I draw the line at re-cycling my tea bags and trying to use them twice, but I’m very afraid that Angela might have crossed the line….

As you may already know, if you have read the ‘Green Policy’ outlined on our main website, we already re-cycle some bottles and cardboard cartons (if they are not damaged in any way). I hasten to add that the re-cycled bottles are not used for customers, but only for immediate family and friends, even though they are properly sterilised.

We have however, achieved a new level of re-cycling, when I walked into Angela’s laboratory and found some capsules that had been hung out to dry! Now, I do admit that the tin capsules we use are extraordinarily expensive (up to four times the cost of the aluminium and plastic amalgamations that are available), but washing and drying them? I think I will have to speak to my wife…..

Here at Castro Martin we like to think of ourselves as environmentally friendly people, we have a social conscious, and do our very best to re-cycle as much as we possibly can. Personally, I draw the line at re-cycling my tea bags and trying to use them twice, but I’m very afraid that Angela might have crossed the line….

As you may already know, if you have read the ‘Green Policy’ outlined on our main website, we already re-cycle some bottles and cardboard cartons (if they are not damaged in any way). I hasten to add that the re-cycled bottles are not used for customers, but only for immediate family and friends, even though they are properly sterilised.

We have however, achieved a new level of re-cycling, when I walked into Angela’s laboratory and found some capsules that had been hung out to dry! Now, I do admit that the tin capsules we use are extraordinarily expensive (up to four times the cost of the aluminium and plastic amalgamations that are available), but washing and drying them? I think I will have to speak to my wife…..

The scenes from London that have greeted us on our TV screens over the last day or two have been utterly repugnant, and there can be no excuse or mitigation for the young people  that have brought anarchy to the streets of this great City.

To witness homes and businesses burning, for no apparent reason, is just devastating, especially at a time when so many are already struggling to make an honest living.

Forget human rights for a moment, simply round up the perpetrators, lock them up, and throw away the key!

OK, so now I will try to calm down and explain the real reason for my post…..

As I left home this morning having witnessed the fires in London on my TV, you can imagine my surprise in arriving at the Bodega only to find firefighters battling brush fires a few hundred metres from our very own front door. In previous posts I have already mentioned that we have not had much rainfall since winter, and so it was only a matter of time I guess, before we should expect the brush and forest fires to start popping up around our region.

Fortunately this morning’s outbreak did not rage out of control, despite a fresh breeze, and our local Bomberos soon had the flames extinguished.

The scenes from London that have greeted us on our TV screens over the last day or two have been utterly repugnant, and there can be no excuse or mitigation for the young people  that have brought anarchy to the streets of this great City.

To witness homes and businesses burning, for no apparent reason, is just devastating, especially at a time when so many are already struggling to make an honest living.

Forget human rights for a moment, simply round up the perpetrators, lock them up, and throw away the key!

OK, so now I will try to calm down and explain the real reason for my post…..

As I left home this morning having witnessed the fires in London on my TV, you can imagine my surprise in arriving at the Bodega only to find firefighters battling brush fires a few hundred metres from our very own front door. In previous posts I have already mentioned that we have not had much rainfall since winter, and so it was only a matter of time I guess, before we should expect the brush and forest fires to start popping up around our region.

Fortunately this morning’s outbreak did not rage out of control, despite a fresh breeze, and our local Bomberos soon had the flames extinguished.

When we are drunk we sweat alcohol through our pores, and so what better way to freshen up than to rinse ourselves down with a tablet of booze scented soap? Whacky, but apparently true…..

Both organic and vegan-friendly, these responsibly produced(?) bars come a selection of scents that sound more like a cocktail list than something you would find in your bathroom cabinet – gin & tonic, whisky sour, screwdriver, and prohibition spiced rum!

I wonder if we have enough time to produce an albariño aftershave between now and Christmas?

When we are drunk we sweat alcohol through our pores, and so what better way to freshen up than to rinse ourselves down with a tablet of booze scented soap? Whacky, but apparently true…..

Both organic and vegan-friendly, these responsibly produced(?) bars come a selection of scents that sound more like a cocktail list than something you would find in your bathroom cabinet – gin & tonic, whisky sour, screwdriver, and prohibition spiced rum!

I wonder if we have enough time to produce an albariño aftershave between now and Christmas?