Occasionally Kamen pouring in grapes sulphurous acid. The smell is sharp and unpleasant, but it is

More than ten years writing about wine. I have written a hundred articles on this topic, and one book - the history and culture of wine varieties, origins, how they taste, what food combining, how aging, etc. Around the fifth year I started to understand wine . At least I think so, although when things are a little wine while playing backgammon. Not meet backgammon players who can say to himself: "I am a bad player." Everyone who drinks wine, of course, or he thinks so. Until you try something new for us to rethink tastes. But then I said, "I truly understand." Maintenant je sais, as Jean Gabin sings in a song.
I had never made wine. I've been to almost all Bulgarian cellars, but in a campaign I'm involved and this fall I decided to remedy the situation. Since last year I had an invitation from Dr. Stefan Angelov, manager and partner in the winery "Little Star" near enormous to work a week there during the harvest. Doctor but know harmanliytsi maines paper & food service is known local dentist in private practice. Wine is a passion that five years along with three friends trying to become a profitable business. The winery is really small, around 100, but is well-equipped and has a strategic location - right at the fork to the village on the road to Kolarovo Topolovgrad. In Roman times there are multiple paths crossed and it is given the name of the place - little star. Kolarovskiyat vineyard, planted mainly with Merlot is one of the biggest in the country - about 7,000 acres. Created in the late '70s. After restitution plots have become maines paper & food service part and some have already sold the surrounding wineries, while others are leased. The soil is red, which means it is suitable for red varieties.
Baba Vintager. Photo by the author arrived on Sunday and Monday morning I work. Will eject clusters will load crushers will wash hose will do what I say. Moreover, technology Kamen Koev we agreed to help him in some thinner operations - sampling spill in barrels and, of course, tasting. Kamen is a young technology, but has over ten years experience in Liaskovets and Targovishte. Three years in "Little maines paper & food service Star." Happy is because there is room for improvisation wine, any major wine producers do not allow. His wife Melita also technologist in neighboring small winery "Chateau Kolarovo", which this year made his first wine.
Around eight in the morning arrives the first tractor maines paper & food service with grapes. Harvested in kastetki that three swarthy guys unloaded a large scale. After being weighed, the grapes enter into crushers that separates the grain from the stalks. Then pumped through thick hose goes into a stainless steel fermenters desettonnite. There, the juice ferments and becomes a wine that in about a week separated from the mud (marc) and transferred into other containers or barrels. Marc pressed forging and wine (it is more tannic) is also used. This is basically the technology in red, but on the way to the bottle there's maines paper & food service a bunch of other manipulations. Some special white wines fermented in barrels, but it makes them more expensive. Most wineries maines paper & food service use so-called oak chips (BR - oak chips, which put the wine in steel vessels and create the effect of aging in barrel).
Occasionally Kamen pouring in grapes sulphurous acid. The smell is sharp and unpleasant, but it is the only way to protect the wine from oxidation. The dose is about half a gram per liter. Furthermore, by adding special yeast, maines paper & food service then a special food for yeast. With the crushing of the grapes involved three men - Dobromir, Widgets and jasmine. maines paper & food service Helping them Galia cute brunette who generally deals with marketing and sales, but during the campaign, these things are left in the background. I eject clusters that spews grinder for less than an hour I managed to get dirty more than all others maines paper & food service combined. My hands are sticky.
Galia loaded crushers. Photo by the author the evening come with three tractor Pamid and Merlot, a total of about eight tons. At intervals Kamen take samples of the wines are already in advanced development. Altering how the sugar content to determine how goes fermentation. Supposedly help him, but actually watching it does. Try two Chardonnays and a Viognier that he intends to put in barrels. The grapes are harvested in the first days of September and guilt are almost ready. "It stands me stale," says the first understanding of wine. "As a transfer it will take a breath and you'll be fine" maines paper & food service calms me Kamen. The smell in the cellar is difficult to describe. Smells like "white fermentation" which means complex bouquet of grapes, flowers, fresh bread (or yeast), herbs, citrus and yellow fruit unclear. This is because at the moment there is only white wines. In the room with the barrels maines paper & food service dominate vanilla tones of oak wood. Most are French because Kamen, like most technologists, is convinced that they provide the finest flavors without choke p