A Note from the Winemaker

Here we go again into another harvest and being true to Texas, the temperatures keep climbing promising a hot and steamy crush season. I remember from my childhood that harvests were done with sweaters and caps because the temperatures were at times near freezing early in the morning. The grapes felt so cold that some folks had to use gloves at times. Obviously those were different times and a different place. At the village of San Martiño where I grew up the weather was so cold that we had a saying: “Our village has nine months of winter and three months of bad weather”

When I was growing up in the village the time for harvest and wine making was the Fall season. Even though machinery has taken over now days, grape stomping was the main process to crush and press the grapes. Today some villages still do it for entertainment and to keep the tradition. The day started with my grandfather inviting family, neighbors, and friends who handpicked ripe grapes; then in the afternoon the grape stomping started. The meal after the stomp was the responsibility of my grandmother who had to feed sometimes as many as 50 people. The meal was a combination of local greens, meats, cheeses, Serrano ham and lots of fruits grown in the orchards surrounding the house. And of course, plenty of the prior season’s wine. A beautiful tradition was the guests making toasts in rhyme while enjoying the meal. One guest toasted “To wine-making, to health and prosperity!” Going around the table another would say “May the white wine have perfect clarity!”, and another guest may continue with “the meal is delicious in true sincerity.” Jokes and pranks added to the joyful event. Young guys flirted with the girls by making poetic toasts and by trying to get the them drunk. All at the table joked and teased each other while older folks remember “the good old days”. The fun was real and this is how wine was made during my childhood!

Today we are automated and mechanized. But we refuse to allow some traditions to die and disappear. Friends and family helping during the crush and press season, the friendships created each harvest and the stomp are all part of the journey of our winery and we intend to keep it that way. As we have during the past five years, our harvest starts sometime in July with the front vineyard and continues through late September with the harvest of our grapes in West Texas. The initial vineyard's harvest has always been a festival for us along with the Texas heat. This year won’t be an exception and several events with food, music and wine will be created around this joyful time. When? We don’t know for sure since it is up to the grapes to tell us but we usually know within a week of the proper time. Somewhere around the middle to the last part of July is the norm. A follow-up email will be send when the time arrives.

This year’s crop has the potential to be of outstanding quality if everything holds its current pattern. We lost a good percentage of the grapes due to late freezes and hail but were able to secure fruit from neighboring vineyards that were not affected as much as ours. This seems to be the rule for the last four years with our crops reduced by Mother Nature but always been able to find excellent fruit from vineyards around the state.

Regards

Heat and Wine

BBQ’s, camping, eating outside, chiggers, ticks, pool parties—all these summertime activities can be enjoyed with a great glass of wine! It doesn’t matter if you like white, red or pink—-grab a glass and enjoy your favorite grape flavor with your summer fun. These tips will help you get the most enjoyment from your wine!

1. While traveling with wine in the car, keep it upright. When wine gets hot, it will expand in the bottle and may push the cork out a little and if the bottle is on its side, you may get a leaker. If the wine will be in the car for a long period of time, keep it as cool as possible and out of direct sunlight. A bottle of wine inside a vehicle in July or August in Texas has a shelf life of just a few minutes. It will "cook" and turn into vinegar! Not to mention that given enough heat, it may force the cork totally out spilling wine all over your car and if you get stopped by a highway patrol then you will have some explaining to do.

2. It’s okay to chill down red wines! Many people serve red wine at “room temperature”. If your room is about 60-65°F, that’s a great temperature. BUT...in the summertime (and other times) that’s rarely the case. Don’t be afraid to put your red wines in the refrigerator, cooler or ice bucket for about 10 minutes before serving. The proper serving temperature will enhance the fruit qualities and minimize the acid and alcohol components of the wine.

3. On the other hand, don’t over chill your white wines! White wines are best when served at about 45-50°F. Your refrigerator is about 35°F. So, if placed in the fridge, your wine only needs about a half an hour or so to cool down to ideal serving temperature. If it’s in an ice bucket, only about 15-20 minutes are needed. While it is refreshing to have an ice cold beverage, wine served too cold doesn’t have much taste. Again, the proper temperature will highlight the crisp, fruitiness of white wine.

4. Red wine doesn’t ALWAYS have to go with meat. Now, there’s nothing like a great steak paired with a fabulous Cabernet. But, let’s say you have a hamburger or beef ribs with barbecue sauce; a heavy red wine may not be the best choice. Wines come in many styles and flavors. Don’t be afraid to experiment! Try a Chardonnay with that burger or a Pinot Gris with those ribs. Zinfandel (the red kind) is a great companion to barbecued foods. HEY...we make one!

5. Finally, there is that rare occasion when you don’t finish the bottle---now what? Make Sangria—a perfect summertime wine drink and it pairs great with many styles of summertime foods. Check out the recipe in our Web site!

Events Past and Future

Our spring and early summer have been full of events, lunches and dinners. We all had a great time and most events sold out well in advance and for that we are grateful. Now we need time to get ready for the 09 harvest and as such we are curtailing the number of activities that we are having at the winery during the months of July and August. Our paella nights have become a staple of the winery and we had the last one before September June 27th. We were lucky to have Christopher Carrington make an appearance. Chris has played with some of the best symphony orchestras in the world and he brought his family to San Martiño and played for 2 hours receiving a roaring standing ovation for his incredible music. We are thankful that he took time to visit us taking time out of his busy schedule. Our little winery has managed to attract incredible artists this past year and as long as they wish to come back, we are more than happy to host them. During this last concert we had a fantastic paella and we will resume making it again in September since they have become a major event of the winery.

During the month of July we will have a simple lunch on Sundays which we are calling Sangria Sunday. The goal is to use our outdoor grill to prepare something simple and provide it with a glass of freshly made Sangria during these hot days of summer. The Sangria by the glass will be available until 5 pm but if you want the food you must make reservations so we can be prepared for your visit.

Sangria Sunday will be available July 12, 19 and 26 with the food served at 12:30 pm. July 10th, at 6 pm we will have a wonderful Venezuelan summer plate with Arepas and a chicken salad prepared by our winemaker in the outdoor grill.

Once we know the harvest day for the front vineyard we will announce it on our Web site so you must check it often!