To Tweet or not to Tweet, that is the question? (Doesn’t have quite the same cadence to it as the Bard’s original version I’m afraid)…..

It is claimed that one of the most effective ways of marketing these days is via social media. Indeed, I heard only the other day from another wine professional based in the U.S., that the importance of wine publications and their points systems are starting to diminish as their influence on consumers is now being surpassed by different forms of social media. Here at Castro Martin we’ve been blogging for years, and quite recently have added a Facebook page where we regularly update the news and gossip in and around our own locality.

Maybe it’s just an age thing, but of all the different forms of social media I’m afraid that I’m not too convinced about the value of Twitter to our particular business. I’ve heard that some of the comments, or tweets should I say, can be a bit inane, and whilst there are always things happening in the bodega, I’m not sure if I feel inclined to comment about what’s going on every five minutes. Once every couple of days seems quite sufficient to me, and with a blog and a Facebook page, I think that this pretty much covers the bases. Certainly if we were a fast moving business where news was developing on minute-by-minute basis then I might be inclined to join in, but it’s simply that I just don’t want to allow technology take over my life completely. (It’s already bad enough that Angela sometimes sends me text messages from within the same house!)

I read somewhere that messaging and using a mobile phone can be contagious, and I’m afraid to admit that this might just be true – how often have you seen someone using a mobile, and then suddenly felt inclined to check your own messages? Believe me, it happens…..

“An honest tale speeds best, being plainly told.” ~ Richard III, Act IV, Scene IV

To Tweet or not to Tweet, that is the question? (Doesn’t have quite the same cadence to it as the Bard’s original version I’m afraid)…..

It is claimed that one of the most effective ways of marketing these days is via social media. Indeed, I heard only the other day from another wine professional based in the U.S., that the importance of wine publications and their points systems are starting to diminish as their influence on consumers is now being surpassed by different forms of social media. Here at Castro Martin we’ve been blogging for years, and quite recently have added a Facebook page where we regularly update the news and gossip in and around our own locality.

Maybe it’s just an age thing, but of all the different forms of social media I’m afraid that I’m not too convinced about the value of Twitter to our particular business. I’ve heard that some of the comments, or tweets should I say, can be a bit inane, and whilst there are always things happening in the bodega, I’m not sure if I feel inclined to comment about what’s going on every five minutes. Once every couple of days seems quite sufficient to me, and with a blog and a Facebook page, I think that this pretty much covers the bases. Certainly if we were a fast moving business where news was developing on minute-by-minute basis then I might be inclined to join in, but it’s simply that I just don’t want to allow technology take over my life completely. (It’s already bad enough that Angela sometimes sends me text messages from within the same house!)

I read somewhere that messaging and using a mobile phone can be contagious, and I’m afraid to admit that this might just be true – how often have you seen someone using a mobile, and then suddenly felt inclined to check your own messages? Believe me, it happens…..

“An honest tale speeds best, being plainly told.” ~ Richard III, Act IV, Scene IV

I think it would be fair to say that there is almost never a quiet moment in the calendar of the vigneron – it’s pretty much non-stop, there’s always something going on, even in winter. Usually, once the harvest is completed, the wine making takes over, and often before this has even finished we have to start on the pruning. By the time we finish all the pruning and tying the shoots to the wires, the growing season has started once again, and so the cycle continues….

At the end of the pruning, once the wires have been cleaned up ready for the new growth, this is really the best (and only) moment to carry out repairs and general ‘rejuvenation’ of the vineyards. A week or two ago I wrote about the repair of broken wires, but probably the most important of all the spring chores is the replanting/replacement of any damaged, broken or diseased vine plants. Very regrettably some of the vines that we have to replace are simply the ones which have reached the end of their productive life cycle. The dilemma is that as the vine gets very old so the yield of the plant is greatly reduced, but this will often produce the very best quality grapes of the entire vineyard. This is why many wineries make a special ‘Old Vines’ Cuvée (always at a premium price) – a very low yield wine, but of very high quality and with great concentration.

The best solution to this ‘old vine’ conundrum, is therefore something of a compromise. To replace vines almost on a ‘rolling’ basis whereby we never arrive in a situation where we have to replace large sections of any one vineyard at any one time. The best permutation is always to have a good cross-section of mature vines, producing good quality fruit, whilst always maintaining a viable working volume.

Today’s photo shows some of our latest new arrivals – our next generation of fruit producers direct from the nursery. Not any old nursery I should tell you, but an officially registered producer of vines, where every plant is certified and comes with its own complete traceability. We are however, still able to select from a handful of different clones, and our choice is of course based on both experience and the style that we want to achieve in our finished wine – the results of which will only be seen several years down the line.

I think it would be fair to say that there is almost never a quiet moment in the calendar of the vigneron – it’s pretty much non-stop, there’s always something going on, even in winter. Usually, once the harvest is completed, the wine making takes over, and often before this has even finished we have to start on the pruning. By the time we finish all the pruning and tying the shoots to the wires, the growing season has started once again, and so the cycle continues….

At the end of the pruning, once the wires have been cleaned up ready for the new growth, this is really the best (and only) moment to carry out repairs and general ‘rejuvenation’ of the vineyards. A week or two ago I wrote about the repair of broken wires, but probably the most important of all the spring chores is the replanting/replacement of any damaged, broken or diseased vine plants. Very regrettably some of the vines that we have to replace are simply the ones which have reached the end of their productive life cycle. The dilemma is that as the vine gets very old so the yield of the plant is greatly reduced, but this will often produce the very best quality grapes of the entire vineyard. This is why many wineries make a special ‘Old Vines’ Cuvée (always at a premium price) – a very low yield wine, but of very high quality and with great concentration.

The best solution this ‘old vine’ conundrum, is therefore something of a compromise. To replace vines almost on a ‘rolling’ basis whereby we never arrive in a situation where we have to replace large sections of any one vineyard at any one time. The best permutation is always to have a good cross-section of mature vines, producing good quality fruit, whilst always maintaining a viable working volume.

Today’s photo shows some of our latest new arrivals – our next generation of fruit producers direct from the nursery. Not any old nursery I should tell you, but an officially registered producer of vines, where every plant is certified and comes with its own complete traceability. We are however, still able to select from a handful of different clones, and our choice is of course based on both experience and the style that we want to achieve in our finished wine – the results of which will only be seen several years down the line.

It was only quite recently that I discovered the existence of Albariño Day….. This could be because it was not the invention of our local Denomination office, but rather was created by an American marketing company to coincide with an albariño tasting in Chicago, held on 9th May last year. I’m afraid that there’s no romantic story or special historical significance attached to this date – just the tasting, which for me at least, is just a little disappointing. Looking back at the brief history of the D.O. Rias Baixas I feel sure that there must be at least one or two notable dates that would have perhaps provided a better excuse for a celebration. Having said that we should probably just be grateful that someone has made the effort and wants to dedicate this day and pay homage to our wonderful wines. I raise my glass to you!

As far as I am aware Albariño Day is only celebrated in the United States, albeit that there is definitely the potential to extend this into a worldwide event. Certainly it is my intention to join in next year, and I for one, will be mailing my customers around the world with ideas and materials to help promote the day (and sell them more wine). I’m afraid that my relatively late discovery of the date left me insufficient time to organise myself for the 2013 event. So I guess that we will just have to sit quietly at home, pull a cork, and observe the day in our own humble way….. until next year!

It was only quite recently that I discovered the existence of Albariño Day….. This could be because it was not the invention of our local Denomination office, but rather was created by an American marketing company to coincide with an albariño tasting in Chicago, held on 9th May last year. I’m afraid that there’s no romantic story or special historical significance attached to this date – just the tasting, which for me at least, is just a little disappointing. Looking back at the brief history of the D.O. Rias Baixas I feel sure that there must be at least one or two notable dates that would have perhaps provided a better excuse for a celebration. Having said that we should probably just be grateful that someone has made the effort and wants to dedicate this day and pay homage to our wonderful wines. I raise my glass to you!

As far as I am aware Albariño Day is only celebrated in the United States, albeit that there is definitely the potential to extend this into a worldwide event. Certainly it is my intention to join in next year, and I for one, will be mailing my customers around the world with ideas and materials to help promote the day (and sell them more wine). I’m afraid that my relatively late discovery of the date left me insufficient time to organise myself for the 2013 event. So I guess that we will just have to sit quietly at home, pull a cork, and observe the day in our own humble way….. until next year!

Please forgive me, this is nothing to do with wine…

Last Saturday night after scoring two goals for his Real Madrid team, the footballer Cristiano Ronaldo went out for a meal with his girlfriend. On his journey home at about 01.30am on Sunday morning Ronaldo, in his brand new Audi R8, was stopped by the police during a routine check of driver and vehicle documents.

For some reason (which was not made entirely clear) Ronaldo didn’t have his paperwork in the car, and instead turned to the policeman and said “Do you know who I am?”

The policeman allegedly returned to his vehicle, radioed his headquarters and said “Quick! Please send an ambulance, there’s a guy here who doesn’t know who he is!”

Well, actually, the last part is what should have happened, but the reality was actually much more mundane. Apparently Ronaldo made a call and simply waited an hour until someone arrived with his documents, although I have to say that I think I prefer my ending!

Please forgive me, this is nothing to do with wine…

Last Saturday night after scoring two goals for his Real Madrid team, the footballer Cristiano Ronaldo went out for a meal with his girlfriend. On his journey home at about 01.30am on Sunday morning Ronaldo, in his brand new Audi R8, was stopped by the police during a routine check of driver and vehicle documents.

For some reason (which was not made entirely clear) Ronaldo didn’t have his paperwork in the car, and instead turned to the policeman and said “Do you know who I am?”

The policeman allegedly returned to his vehicle, radioed his headquarters and said “Quick! Please send an ambulance, there’s a guy here who doesn’t know who he is!”

Well, actually, the last part is what should have happened, but the reality was actually much more mundane. Apparently Ronaldo made a call and simply waited an hour until someone arrived with his documents, although I have to say that I think I prefer my ending!

A2O Albarino, Sobre Lias 2011, Spania, Rias Baixas (Lagres 0-5 år)

Mosten har ligget minimum fem måneder på bunnfall. Rik, slank og syrefrisk vin med spenstig syre og flott fruktkonsentrasjon. Hint av mineraler, epler og urter.

So, how is your Norwegian? Probably as good as mine! Thankfully our Norwegian importer was able to help us….. This article appeared last week in Adresseavisen, a daily newspaper centred around Trondheim, a city renowned for its famous Trondheimsfjord, Norway’s third largest fjord. I’m happy to report that our Albariño was well received there by the wine journalist Ulf Dalheim, and his comment (translated) is as follows: “The wine has been on lees for minimum 5 months. Rich, fresh with nice acidity and great fruit concentration. Hint of minerals, apples and herbs”. 

A2O Albarino, Sobre Lias 2011, Spania, Rias Baixas (Lagres 0-5 år)

Mosten har ligget minimum fem måneder på bunnfall. Rik, slank og syrefrisk vin med spenstig syre og flott fruktkonsentrasjon. Hint av mineraler, epler og urter.

So, how is your Norwegian? Probably as good as mine! Thankfully our Norwegian importer was able to help us….. This article appeared last week in Adresseavisen, a daily newspaper centred around Trondheim, a city renowned for its famous Trondheimsfjord, Norway’s third largest fjord. I’m happy to report that our Albariño was well received there by the wine journalist Ulf Dalheim, and his comment (translated) is as follows: “The wine has been on lees for minimum 5 months. Rich, fresh with nice acidity and great fruit concentration. Hint of minerals, apples and herbs”. 

Great news!…. This time researchers have found that three glasses of Champagne a day could help ward off brain disorders such as dementia and Alzheimer’s disease. (Four glasses and you might start not to remember anything!) Unfortunately, for lovers of Blanc de Blancs Champagne, this is unlikely to produce the same benefits as the compound responsible for improving memory is only found in the black grapes – Pinot Noir and Pinot Meunier.

Great news!…. This time researchers have found that three glasses of Champagne a day could help ward off brain disorders such as dementia and Alzheimer’s disease. (Four glasses and you might start not to remember anything!) Unfortunately, for lovers of Blanc de Blancs Champagne, this is unlikely to produce the same benefits as the compound responsible for improving memory is only found in the black grapes – Pinot Noir and Pinot Meunier.

Over recent weeks you may have noticed that I have been writing (with a certain amount of passion) about one of my ‘pet’ subjects….. wine closures. You may also know we spend a huge amount of time and energy researching the subject, and as I mentioned only the other day our supplier, Nomacorc, was about to make a significant addition to their product range.

The news is that they are about to start making the world’s first closure made with zero carbon footprint! Whilst we do not qualify as a bio-dynamic producer we do take a number of measures both in the vineyard and the bodega to reduce our level of  ‘intervention’ to the bare minimum. We also re-cycle as many materials as we possibly can (please see the ‘environment’ and ‘green policy’ pages on our website for more details). In the packaging of our wines we also use an ‘Eco’ bottle, and from next year this will almost certainly be supplemented by this new ‘Bio’ closure (assuming that our supplier offers us a competitive price). The new ‘Bio’ closures will also be 100 percent recyclable and will be made using renewable, plant-based materials.

Remembering that our carton already comprises a high percentage of re-cycled paper, perhaps the only thing we lack now is a wine label hand-knitted by Angela’s mother (using only the natural wool from our own sheep of course)!

Over recent weeks you may have noticed that I have been writing (with a certain amount of passion) about one of my ‘pet’ subjects….. wine closures. You may also know we spend a huge amount of time and energy researching the subject, and as I mentioned only the other day our supplier, Nomacorc, was about to make a significant addition to their product range.

The news is that they are about to start making the world’s first closure made with zero carbon footprint! Whilst we do not qualify as a bio-dynamic producer we do take a number of measures both in the vineyard and the bodega to reduce our level of  ‘intervention’ to the bare minimum. We also re-cycle as many materials as we possibly can (please see the ‘environment’ and ‘green policy’ pages on our website for more details). In the packaging of our wines we also use an ‘Eco’ bottle, and from next year this will almost certainly be supplemented by this new ‘Bio’ closure (assuming that our supplier offers us a competitive price). The new ‘Bio’ closures will also be 100 percent recyclable and will be made using renewable, plant-based materials.

Remembering that our carton already comprises a high percentage of re-cycled paper, perhaps the only thing we lack now is a wine label hand-knitted by Angela’s mother (using only the natural wool from our own sheep of course)!

Have you ever thought that there are just too many experts? Too many studies advising that we should do this or eat that? This is good for you and this is bad for you etc., etc…..  Sometimes I feel like shouting “Stop”, and then just carry on by using my own judgement and common sense. A bit of everything but ‘in moderation’ would seem like the best idea to me.

I have to confess that one of the latest studies made me smile, and I had absolutely no idea when I saw it that it had been commissioned here in Spain. Apparently, according to Spanish ‘experts’, eating to much fast food will make you depressed. Burgers, hot dogs, pizza, doughnuts and croissants can all help to make you feel ‘down’. Forgive me for saying but this seems hardly surprising, and do you really have to be an expert to come up with that conclusion? They continue by adding that people who eat too much fast food are likely to have other bad habits as well. Of course it could simply be that by eating unhealthy food and putting on a bit of excess weight then this could also be a contributory factor.

Anyway, in order to make this post a little more relevant to our line of work, there is the tale of another group of scientists in Chicago who have discovered that drinking to excess can either make you happy, or perhaps even make you sad. Believe me, this isn’t a joke. Although sometimes described as a depressant, alcohol can actually produce a mixture of either stimulant or sedative effects, with some people treating it as a social lubricant whilst others see it as a potential ‘downer’. Again, I don’t claim to be an expert, but I think I could have quite easily worked that out for myself. They go on to say that the way it affects you is all down to your individual genetic make-up, and their ‘discovery’ could explain why some drinkers become angry and upset if they get intoxicated while others become merry and silly.

I guess that the conclusion we should draw from these two most ‘enlightening’ studies is – don’t use a bottle and a half of cab-merlot to wash down your triple cheese burger and double fries – it might be bad for your health (mental or otherwise).

Have you ever thought that there are just too many experts? Too many studies advising that we should do this or eat that? This is good for you and this is bad for you etc., etc…..  Sometimes I feel like shouting “Stop”, and then just carry on by using my own judgement and common sense. A bit of everything but ‘in moderation’ would seem like the best idea to me.

I have to confess that one of the latest studies made me smile, and I had absolutely no idea when I saw it that it had been commissioned here in Spain. Apparently, according to Spanish ‘experts’, eating to much fast food will make you depressed. Burgers, hot dogs, pizza, doughnuts and croissants can all help to make you feel ‘down’. Forgive me for saying but this seems hardly surprising, and do you really have to be an expert to come up with that conclusion? They continue by adding that people who eat too much fast food are likely to have other bad habits as well. Of course it could simply be that by eating unhealthy food and putting on a bit of excess weight then this could also be a contributory factor.

Anyway, in order to make this post a little more relevant to our line of work, there is the tale of another group of scientists in Chicago who have discovered that drinking to excess can either make you happy, or perhaps even make you sad. Believe me, this isn’t a joke. Although sometimes described as a depressant, alcohol can actually produce a mixture of either stimulant or sedative effects, with some people treating it as a social lubricant whilst others see it as a potential ‘downer’. Again, I don’t claim to be an expert, but I think I could have quite easily worked that out for myself. They go on to say that the way it affects you is all down to your individual genetic make-up, and their ‘discovery’ could explain why some drinkers become angry and upset if they get intoxicated while others become merry and silly.

I guess that the conclusion we should draw from these two most ‘enlightening’ studies is – don’t use a bottle and a half of cab-merlot to wash down your triple cheese burger and double fries – it might be bad for your health (mental or otherwise).

These days we probably tend to take most technology for granted, using apps on our smartphone for airline check-ins, football scores or even to find out where we are. Having said all that, I still occasionally find some app or website that amazes me….. The other day I was attempting to track a container of our wine en route to a customer across the world (in the same way that you might track a UPS parcel), when I stumbled upon a website called www.marinetraffic.com – Click on the map to see more detail.

The website shows the movement of every conceivable type of vessel on the seas and oceans around the world, but in quite astonishing detail. Firstly, you can filter the different ships (or yachts) by type, for example separating the cargo ships from the cruise liners or tankers. Then, if you want to find an individual vessel you can search by name, and not only will it give you information about the ship itself (including photo), but it will also give you the speed, heading and destination etc. It’s all pretty amazing stuff. 

They say that the English Channel is one of the busiest shipping lanes in the world, and if you ever take a minute to visit this site you might understand why. The volume of traffic is quite staggering, looking much like a busy motorway or highway. Of course for the vast majority of people this site may have no value at all, but certainly the next time that I want to follow the shipment of one of our wines I will know where to look. Oh, and by the way, there is another site which might be of more interest to more people, with similar maps, but showing live air traffic – www.flightradar24.com 

These days we probably tend to take most technology for granted, using apps on our smartphone for airline check-ins, football scores or even to find out where we are. Having said all that, I still occasionally find some app or website that amazes me….. The other day I was attempting to track a container of our wine en route to a customer across the world (in the same way that you might track a UPS parcel), when I stumbled upon a website called www.marinetraffic.com – Click on the map to see more detail.

The website shows the movement of every conceivable type of vessel on the seas and oceans around the world, but in quite astonishing detail. Firstly, you can filter the different ships (or yachts) by type, for example separating the cargo ships from the cruise liners or tankers. Then, if you want to find an individual vessel you can search by name, and not only will it give you information about the ship itself (including photo), but it will also give you the speed, heading and destination etc. It’s all pretty amazing stuff. 

They say that the English Channel is one of the busiest shipping lanes in the world, and if you ever take a minute to visit this site you might understand why. The volume of traffic is quite staggering, looking much like a busy motorway or highway. Of course for the vast majority of people this site may have no value at all, but certainly the next time that I want to follow the shipment of one of our wines I will know where to look. Oh, and by the way, there is another site which might be of more interest to more people, with similar maps, but showing live air traffic – www.flightradar24.com

After months of cold, wet and generally miserable weather we are finally enjoying a bit of sunshine! For almost a week now the sun has been out albeit that temperatures are not exactly breaking any records. Daytime temperatures are now hovering around the 20°C (68°F) mark, whilst at night the thermometer is still dropping to single figures – around 8° or 9°C (just below 50°F). It’s still a little chilly and with clear skies at night the danger of spring frost remains a very real threat. I should add that, from a personal point of view, this is probably my favourite time of year. The air is still quite fresh and temperatures are not too oppressive – this is possibly something to do with my northern English upbringing.

As you drive around our valley you really begin to notice the first signs of spring as the new green shoots and leaves begin to dominate in the vineyards. In winter the fields are a rather dull, brown-grey colour, matching perfectly with the leaden grey skies – all a bit depressing. It’s such a relief to note that summer is finally on the way…… there are even a few people braving the local beaches. I have to confess that I haven’t noticed anyone venturing into the water as yet, but you have to remember that this is the Atlantic Ocean, and even at the peak of summer the water is never that warm. It is of course the influence of the Ocean that keeps the temperatures in our sub-zone of the Salnes Valley that bit cooler in the summer, helping to maintain our fresh, zesty acidity. In some of  our more southerly sub-zones (especially those a little further inland, such as Condado do Tea), it is not uncommon for thermometers to sometimes reach as high as 40°C (over 100°F) – and unfortunately they don’t have any beaches!

After months of cold, wet and generally miserable weather we are finally enjoying a bit of sunshine! For almost a week now the sun has been out albeit that temperatures are not exactly breaking any records. Daytime temperatures are now hovering around the 20°C (68°F) mark, whilst at night the thermometer is still dropping to single figures – around 8° or 9°C (just below 50°F). It’s still a little chilly and with clear skies at night the danger of spring frost remains a very real threat. I should add that, from a personal point of view, this is probably my favourite time of year. The air is still quite fresh and temperatures are not too oppressive – this is possibly something to do with my northern English upbringing.

As you drive around our valley you really begin to notice the first signs of spring as the new green shoots and leaves begin to dominate in the vineyards. In winter the fields are a rather dull, brown-grey colour, matching perfectly with the leaden grey skies – all a bit depressing. It’s such a relief to note that summer is finally on the way…… there are even a few people braving the local beaches. I have to confess that I haven’t noticed anyone venturing into the water as yet, but you have to remember that this is the Atlantic Ocean, and even at the peak of summer the water is never that warm. It is of course the influence of the Ocean that keeps the temperatures in our sub-zone of the Salnes Valley that bit cooler in the summer, helping to maintain our fresh, zesty acidity. In some of  our more southerly sub-zones (especially those a little further inland, such as Condado do Tea), it is not uncommon for thermometers to sometimes reach as high as 40°C (over 100°F) – and unfortunately they don’t have any beaches!