Nine Pin Ciderworks LLC’s Post

la croix de ducru beaucaillou 2018 Second Wine ducru beaucaillou RP：92point Second Growths，GCC 1855    Deep garnet-purple colored, it exudes vibrant notes of crushed blueberries, baked plums, and blackcurrant cordial.Hints of bouquet garni, underbrush, clove oil, and cast-iron pan are also present.Medium to full-bodied, the palate has a sturdy frame of firm, grainy tannins.It supports muscular black fruits, finishing earthy.    This wine is not a second wine as it comes from a dedicated part of the vineyard. harvested very small berries, the ratio of skin to juice was high。ust enough freshness to lift the dense fruit to a long finish.

Beef Two Ways: Slow braised beef cheek, and beef fillet, fire-roasted celeriac, sun choke puree, oven-roasted carrots, potato fondant, red wine jus

FALEZZE WINE ESTATE  THE LIFECYCLE OF A VINEYARD: 1BUDBARST 2EARLY SHOOT AND LEAF GROWTH 3FLOWERING AND FRUIT SET 4BERRY RIPENING 5HARVEST 6WINTER DORMACY ============================ THE VINEYARD IN THE SRING TIME In the springtime, the vine wakens from its winter slumber. Little brown buds on the bare wooden parts of the vine burst open, forming tiny green shoots, much like the trees and bushes in your garden or nearest park. Budburst As the spring weather gets warmer, a canopy of leaves starts to form as the green shoots continue to grow. If you look closely around this time you’ll see lots of tiny white flowers appearing on the vine – not the beautiful sort you’d want to display in a vase, but these unassuming flowers are nonetheless vital. Each flower that pollinates successfully is destined to become a grape. Curious to discover more? Our internationally recognised Level 1 Award in Wines is the perfect introduction to begin your journey in wine. Flowering vine When the grapes first form, they don’t look particularly appetising - in fact, they look more like peas than grapes! Like many other fruits, these little grapes will start to swell and ripen in the warmth and sunlight of the summer months. Eventually, they’ll start to change colour and begin to take on a more familiar appearance. THE VINEYARD IN AUTUMN In Autumn, the grapes have ripened sufficiently to have developed the right amount of colour, flavour, acid, tannin and, importantly, sugar. Once the grapes are ripe, it’s harvest time. Grape-picking is done either by hand or by machine. Sometimes the harvest takes place at night when it’s much cooler, so the grapes are fresher when they arrive at the winery. Vines only actually grow for about eight months of the year. In the Autumn they drop their leaves and remain dormant throughout the winter, conserving their energy for the next crop. Even a vine needs to rest at some point to keep producing its best work. #wineimports #winedistributors #GlobalWineImports #winetrade #winebusiness #wineindustry #winewholesalers contact us on for sales and exports saes.marketing@falezze.it falezzeit #internationalwinetrade #winesuppliers

On the 2nd official day of Spring, Ronda Prothro discusses our "almost" released 2023 Wildwood Vineyard Sauvignon Blanc. Sourced from a vineyard that dates back to the early-1900s, and owned and managed by the Kunde family, this Sauv Blanc has melon, guava, white peach, honeysuckle, and a touch of kiwi and citrus. Blended with just enough Semillon and Pinot Gris, it has weight and texture in the mid-palate that rewards its expansive and juicy, fresh expression across the entire palate. Hitting shipments to wine club members in late-April/early-May, we do not expect this wine to last long. Our 2022 Morgaen Lee Vineyard Sauvignon Blanc sold out in 2 months. While we are sad to have lost Morgaen Lee as a source (used it since 2016 and now it's being replanted), we are thrilled to be working with this amazing Wildwood fruit. Just amazing and thrilled. By the way, for those wine geeks out there (and who isn't), working with a new vineyard has it challenges. You need to learn how it expresses, its nuances, and how to finish (blend) the wine. This final blend took 12 blending trials until we felt we had enough character and vineyard expression to create a sauv blanc that is immediately enjoyable but, like all of our sauv blancs, has the ability to age (we actually went back to Trial #9 for the finished blend). Mostly stainless steel fermented and aged, there is a moderate component of neutral barrel aged sauv blanc to add those "baking spices" and vanilla undertones without interference from too much oak. Did we say Amazing and Thrilled? #winemaking #wine #womeninwine

The veraison.   Depending on the variety, #veraison takes place between mid-July and mid-August, when the berries of the white grapes varieties go from green to yellow and when the red berry varieties take on different shades of red and purple. During this phase the #coloring of the skins occurs, the #acid grows in volume and the #bunch takes shape. At this moment the plant interrupts the photosynthesis and begins the synthesis of aromas and polyphenols, the natural substances in the grape that give color, aroma and flavors to the wine. The sugar content increases, and the acidity decreases until the final #maturation phase. Veraison is a very suggestive phase, as it may not occur at the same time for all the bunches. Each single grape, presenting itself with a different shade, will make the bunches very different from each other, giving life to a palette of fascinating shades that color the vineyard.   Since the achievement of the desired ripeness of the fruit is determined by the producer, our expert winemakers are the ones who will evaluate the concentration of the substances found inside the berry in order to determine the most suitable moment for the start of the harvest, so as to obtain a wine that respects the desired characteristics. 

Winemaking is truly an art that requires a symphony of teamwork at every stage! Here's a peek behind the scenes: Growing & Harvesting Grapes 🌱 🧑🌾Farmers & Gardeners: Cultivate and care for the grapevines with passion. 👬Harvest Team: Handpick the grapes at their peak, ensuring quality from the start. Processing & Fermentation 🍇 🧑🌾Processing Team: Skillfully prepare the grapes for fermentation. 👬Winemakers & Technicians: Carefully monitor the magic of fermentation, turning grapes into wine. Aging & Storage 🛢️ 🧑🌾Aging Experts: Masterfully age the wine to perfection, using techniques like oak barrel aging. 👬Storage Team: Maintain ideal conditions to preserve the wine’s quality. Quality Control 🔬 🧑🌾Lab Technicians & Sommeliers: Perform meticulous tests and tastings to ensure every bottle meets high standards. Marketing & Sales 📈 👬Marketing Team: Share the story and charm of our wine with the world. 🏆Sales Team: Connect with wine lovers, helping them discover our creations. Customer Service 💬 Service Team: Listen to your feedback and continuously strive to improve. Every bottle of wine is a testament to the dedication and collaboration of our incredible team. Raise a glass to the art of winemaking! 🍷✨#Teamwork #Winemaking #WineLovers #Cheers

What's the most under-appreciated vegetable in the garden and in our kitchens? The ONION, the world's sixth most popular crop. Oh, the flavor it brings. Learn to love this lowly vegetable and use it to add flavor to your dishes. Read more about the onion and it's role in history, here: https://lnkd.in/ghvSVHKY #whatsfordinner #onion #cookathome #fortheloveofonions

How does Chef Rocío like to eat her tomatoes? Explore how her childhood memories of savoring fresh-picked tomatoes in Spain have shaped her favorite ways to prepare and enjoy them today. Get the full story in the MIHO Summer Source Report. Plus more about local farms and where to get the best stone fruit this season.

Wine speaks its own language 🍷 Your Vine, Your Wine brings you wine from your own vine, speaking a language just for you. Visit https://lnkd.in/gyMuMmGx to learn more. #YourVineYourWine #WacoWinery #VineOwnership

Probably the most interesting video on boiled potatoes you'll see today. What does an Irish Lumper potato taste like? Well, a normal potato - albeit with a bit coarser skin, it seems. Regardless, it's interesting to consider a time when people at 12-14 lbs. of Lumpers every day, and why the variety was alleged to have a less-than-stellar culinary reputation. It's been an interesting experiment, and neat opportunity to taste-test a crop of such historical significance. Preview image – The Lumper (right) with a couple modern varieties for comparison.