It’s been a long-standing rule of thumb to pair a glass of red wine with steak or red meat. Well, I just read a fun article about a novel approach to this tradition in Canada. Red wine is being served to the beef, not just alongside it!
According to British Columbian rancher Janice Ravndahl, red wine is fed to cattle on her ranch on a daily basis. This creates a finer marbling, enhances the flavor of the meat, and makes the cows moo more.
And just in case you were wondering, Ravndahl claims that the cows prefer sweet red wine over dry reds. Read the full article here.
The other day I showed a few pictures of Clyde pumping over the Concord wine. Today I have a video to share of us actually pressing it out.
Although I’m showing Concord in the video below, the process is the same for all our red varieties. When the grapes arrive at the winery, they are destemmed and crushed open, then pumped into an open-top bin. The yeast is added and the wine ferments for a few days while it’s in contact with the skins and seeds of the berries.
I pick this video up near the end of the fermentation when we need to separate the skins/seeds from the wine.
I’m sorry that so much of that video was too dark, but hopefully you got an idea of what goes on. Feel free to ask any questions in the comment section below.
We are supposed to have grapes arrive about 3pm this afternoon, so if you’d like to check out that process, come on out. Cheers!
Hi everyone. As promised, I wanted to update you with our processing schedule for this weekend. Clyde is prepping today (Saturday) and tomorrow we will be processing a red grape called Noiret. Come on by if you get a chance, and check out the equipment in action!
If you can’t break free, I’m working on a video of the Concord pressing from yesterday, and I hope to share that here soon.