Wine transferring from tank through the pad filter and into the smaller tank in the back barrel room
Earlier this week we did some analysis on the wines. First we did a "spot" test. Samples were taken of each wine and a spot was added to chromatography paper then the paper was placed in a solution. As the solution passed through the wine and traveled up the page, it left darker circles. Each circle signified the presence of an acid. Tartaric acid at the bottom, Malic acid in the middle and then finally Lactic acid. The idea is to determine if the wine has completed "ML". (Changing malic acid to lactic acids.) This was a pretty basic test and wine samples will still be sent to the lab to verify but it gave us a good idea of the progress.
With the same wine samples we then did a "pill test" and check the sugar levels in each wine. A small sample of each wine was added to a test tube along with a pill. Note, if you look closely at the bottle, it says, "Reagent tablets for Urine Sugar test." Yep, it's the same thing that is used to check sugar levels for diabetics!
Then we were on to the true test...the taste test! After we drew samples of every barrel and tank to check on their progress chemically, we tasted our way through each one for our own analysis.
Note the glasses in the back of the room too! Thirty nine samples in total! We all puckered out (literally) about 60% through but it was enough to get the idea!
And, just so you don't think I spent my last week working hard in the lab and filtering wines, here are a few pictures from my day of tasting on my day off.
My visit to Mumm...
And my flight of sparkling wines. Absolutely perfect!
And, as if Kent hadn't done enough for me by providing me with his experience and guidance, not to mention the fun kayaking and bonfire outings, he treated Quinn and I to an end-of-harvest dinner at Press Restaurant in St. Helena. At dinner, Kent shared with us a nice sampling of his wines over the years which included a 2007, 1996 and his very first Pinot noir he produced in 1979. Now, I know what you're thinking, I didn't know a Pinot would age for that amount of time. Well, I am here to tell you that when a Pinot is made right, it ages just fine and this was one example. It was amazing!!!
With the same wine samples we then did a "pill test" and check the sugar levels in each wine. A small sample of each wine was added to a test tube along with a pill. Note, if you look closely at the bottle, it says, "Reagent tablets for Urine Sugar test." Yep, it's the same thing that is used to check sugar levels for diabetics!
Then we were on to the true test...the taste test! After we drew samples of every barrel and tank to check on their progress chemically, we tasted our way through each one for our own analysis.
Note the glasses in the back of the room too! Thirty nine samples in total! We all puckered out (literally) about 60% through but it was enough to get the idea!And, just so you don't think I spent my last week working hard in the lab and filtering wines, here are a few pictures from my day of tasting on my day off.
My visit to Mumm...
And my flight of sparkling wines. Absolutely perfect!
And, as if Kent hadn't done enough for me by providing me with his experience and guidance, not to mention the fun kayaking and bonfire outings, he treated Quinn and I to an end-of-harvest dinner at Press Restaurant in St. Helena. At dinner, Kent shared with us a nice sampling of his wines over the years which included a 2007, 1996 and his very first Pinot noir he produced in 1979. Now, I know what you're thinking, I didn't know a Pinot would age for that amount of time. Well, I am here to tell you that when a Pinot is made right, it ages just fine and this was one example. It was amazing!!!
Nice handmade label!!
I have had an amazing time working harvest at Kent Rasmussen Winery. I have gained some great experience in things I haven't been able to do in the past and am so thankful for that. Kent's knowledge and generosity is tremendous and I want to thank him and the entire KRW crew for being so welcoming. Here's to more adventures in the future.
I have had an amazing time working harvest at Kent Rasmussen Winery. I have gained some great experience in things I haven't been able to do in the past and am so thankful for that. Kent's knowledge and generosity is tremendous and I want to thank him and the entire KRW crew for being so welcoming. Here's to more adventures in the future.
Until then, cheers!
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