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Looking for some extra background information on winemaking?  We'll post it here.  Are you just getting started with winemaking?  Reach out to our Wine Education Focal and they can help get you started!  Club members who are logged in can access some "member only" files on winemaking here.

John Overholt attended the Washington Association of Wine Grape Growers convention, from which he is sharing the following information:


In reviewing some of the presentation material from the WAWGG Convention, I was struck by how my experience at Artz corroborated some information presented by Jim Harbertson (WSU) and several others.

The research they did was on the Impact of Cabernet Sauvignon and Syrah Berry Maturity and Alcohol Content on Anthocyanin, Tannin, and Polymeric Pigment Content Over Time.

Objective: determine the most important factor to maximize polymeric pigment formation in wines

· Monomeric anthocyanins are responsible for color in fruit and young wines
· Once extracted into wine, anthocyanins are relatively unstable
· Anthocyanins react with tannins (responsible for astringency) to form polymeric pigments
· Polymeric pigments provide wine:
o Stable color
o A decrease/modification in astringency
· Berry maturity increases berry color (until late season oxidation/degradation)
· Higher wine alcohol increases tannin concentration
· Experiment was designed to vary initial anthocyanin and tannin content as well as the ratio between the two

Conclusion:

· Initial wine (not necessarily fruit) anthocyanin concentration is the best single predictor for long-term polymeric pigment formation.
· Higher initial anthocyanin content leads to more stable color and astringency modification over time.
· Overripe fruit had highest levels of polymeric pigment for Syrah while ripe and overripe fruit had highest levels in Cabernet Sauvignon.
· Polymeric pigment formation occurs relatively rapidly in wines.
· Reaches a maximum after approximately 1 year at cellar conditions.

I usually source wines from a number of vineyards, and I’ve been struck by the level of anthocyanin concentration in the Artz fruit. I see it in the cab and merlot especially, but particularly the Syrah. From an enological point of view, the instability of anthocyanins also points to the value of adding tannin (cubes, fermentation tannins, etc.) and early on in the fermentation. Anthocyanins react with tannins (and I believe oxygen) to form polymeric pigments that are responsible for the level and nature of astringency (harsh vs. softer) you get from the wine.

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For Sale: $100 OBO - Large Basket Wine Press. Basket measures 22 in. high by 18 in. internal diameter (#45 size). All parts are included. This press is owned by BEWBC and has been in storage for several years. If interested please contact Dave Yingling at 425-422-0513 as soon as possible. The press is being offered to club members first, and then to the general public if no interest. 

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I am an ex-member of the BEWBC. I am now retired and am selling my wine making supplies. I need to get rid of this stuff so I will entertain any reasonable offer. I have a wine press, corker, fermenters, paddle, funnel, multiple carboys, and other odds and ends. I don’t know how to contact BEWBC members, I don’t think I can log in anymore, but I do get emails from the club. I really want someone to come and take everything, and I will let it go cheap.

Thank you
Equipment 4 sale
Jay Barry

This email address is being protected from spambots. You need JavaScript enabled to view it.

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We’re less than a month away from the beginning of the 2015 vintage and with the grapes ripening at an accelerating rate it iis time to seriously assess your plans, equipment, and supplies.

Plan. Map out a plan that organizes the grapes you’ve ordered and from this estimate the equipment (primaries, carboys, hoses, etc) and supplies you’ll need. Prepare your 2015 Vintage binder and print out new fermentation logs

Equipment. Check all of your equipment to be sure you have enough for the volume of grapes ordered. Make sure it is absolutely clean of debris contaminants and then give it a thorough sanitization. (See the sanitation presentation in member’s only Winemaking Info drop-down tab

If you have a pH meter order fresh buffer solutions, replaced the batteries, and make sure the meter functions properly.

Supplies. Make a list of what expendables you will require to be successful this vintage and purchase these now. You’ll save yourself a lot of running around, frustration and stress having all you need in hand at the time of harvest.

The list should include – but not limited to -- the following:

  • Yeast culture (estimate at least 10 grams/100# of grapes)

  • Yeast nutrient (i.e., Go-Ferm, Fermaid-K, DAP

  • ML Bacteria

  • Sulfite

  • Sanitizing solution (Star-San, Triple San, or equivalent)

  • Tartaric acid

  • Enzymes if you use them

  • Oak alternatives if you use them

 

Grapes. If you haven’t ordered grapes by now you may be too late for some vineyards. Contact the grape focal and get your order in this week!

 

Stay Tuned! Within the next few weeks, I will be postings additional important information about preparing for the new vintage including information on adjusting high Brix musts and calculating nutrient additions. These will be in the members only “Winemaking Info” drop-down tab.

And let me know if you have any questions.

Steve Foisie

smfoisie@gmail

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Dear BEWBC members, 

    • The Boeing Employees Wine and Beer Club would like to invite you (and guest if you'd like) to attend a wine tasting / wine appreciation event - "The Greatest (White) Wines on Earth" (similar format to the December Greatest Reds tasting), Wednesday May 20th. Details ... details ...  

RSVP required - please click on this link  https://www.surveymonkey.com/s/3QRPCZB AND RESPOND BY THURSDAY MAY 14TH

  

    • WINE EVENT: THE GREATEST WHITE WINES ON EARTH!!   Hosted by BEWBC, Joe Sikora, Arnie Millan of Wine World
    • WHEN: WEDNESDAY MAY 20TH, 6:30PM (arrive at 6pm for warm-up wine, tasting starts promptly at 6:30pm)

 

WHAT:
What is the greatest white wine on Earth?  More specifically – what is the greatest white wine type put out by each of the great wine countries? YOU TELL US and we’ll serve them at the tasting!!  When you RSVP (see link below) you will complete a short survey to vote for what you think is the greatest (white) wine from each of the great wine countries.  The survey will ask you to pick one wine from each of the countries below.  The wine (or possibly 2 wines in some cases) with the most votes from each country will be served and assessed at the tasting.  Along with some great discussion about the wines of course.  Plus as a bonus there will be some discussion on white winemaking techniques from some of our experienced white winemakers.  Note that there will be a $10 per person charge for this event.  So PLEASE RSVP BY  THURSDAY MAY 14TH to the survey link (https://www.surveymonkey.com/s/3QRPCZB) and vote for:


FRANCE - what is the greatest wine? (pick one)

Northern Rhone - Marsanne/Roussane (e.g. Hermitage blanc)
Northern Rhone - Viognier (e.g. Condrieu)
Southern Rhone - Grenache blanc/Roussane/etc. blends (e.g. Chateauneuf du Pape blanc)
Burgundy - Chardonnay (e.g. Chablis or Montrachet, aka The Greatest White Wine on Earth)
Bordeaux - Sauvignon Blanc/Semillon blends (e.g. Pessac-Leognan blanc)


ITALY - what is the greatest wine? (pick one)

Pinot Grigio
Soave - from Veneto region, mostly Garganega
Orvieto - from Umbria region, mostly Grechetto
Chardonnay

SPAIN & PORTUGAL - what is the greatest wine? (pick one)

Albarino (grape) - Rias Baixas (Spain)
Rioja blanco - Viura (grape), w/Malvasia and Grenache blanc
Godello (grape)
Duoro white (Portugal) - blend of grapes you've never heard of

GERMANY & AUSTRIA - what is the greatest wine? (pick one)

Riesling - Germany
Riesling - Germany
Riesling - Germany
Gruner Veltliner - Austria

UNITED STATES - what is the greatest wine? (pick one)

Washington Chardonnay
Washington Riesling
Oregon Chardonnay
California Chardonnay
California Sauvignon Blanc
New York Riesling

Which of these belong in a tasting of greatest white wines of the world? (pick one)

Argentina - Chardonnay
Chile - Sauvignon Blanc
Australia - Chardonnay
New Zealand - Sauvignon Blanc
None of the above - I instead want to place a vote for a second wine from either France, Italy, Spain/Portugal, Germany/Austria or US (enter
below):

­­­­­­­­­­­­­­­­­­___________________________________________________________________________________

 

Again we really need an RSVP by May 14th – so that we can reserve the right sized room AND so that we can make sure there is enough wine :) AND so that you can have a say in the wines that will be served.  AFTER MAY 14TH, THE EVENT MAY BE DECLARED "FULL" - SO RSVP NOW. https://www.surveymonkey.com/s/3QRPCZB

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Recommended Reading, Steve Foisie

I would like to suggest a couple books you may wish to consider as reading material while you wait for the vintage to arrive. These can be appreciated by the novice or practicing wine maker although winemaking experience would be beneficial in understanding some of the technology discussed. I recommend you read the online reviews of these books to see if they may hold your interest. Neither of these are what I would consider “how to” books.

The Science of Wine: From Vine to Glass by Jamie Goode. This is a book I would seriously consider as required reading in a second-semester college wine making class. It is a very readable, comprehensive – though at times technical – overview of wine making topics which are today, more often than not, the subject of controversy and confusion. These topics include terrior, sulfur dioxide, micro-oxygenation, brettanomyces, corks vs. screw caps, wine allergies and the health benefits of wine. Worth the effort to seek out and read.

Postmodern Winemaking by Clark Smith. As one reviewer wrote of Clark’s work, “…Mr. Smith writes with a remarkably felicitous turn of phrase, and an ability to find the right metaphor to render (wine making) scientific concepts clear and comprehensible to the lay reader.” Clark proposes the idea of soulful wines against a backdrop of controversial and accepted modern winemaking practices, and does so with an entertaining writing style. Reading it gave me a deeper appreciation for diverse winemaking subjects including tannin polymerization, reverse osmosis, and micro-oxygenation. It is enlightening and worthy of a spot in your own library.

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BEWBC Club Members,

Open enrollment for the 2014 vintage begins Saturday 2/22/14 and will run for 3 weeks, closing on 3/14/14.  After March 14th, you will still be able to place orders via the website, but note that some grapes may be sold out by this time and no longer available or, in the event of harvest shortages, you will have lower priority than those who placed their orders during the open period.

 

Please contact Jorge Concepcion, Tom McIntire or the Vineyard Focal with any questions.

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