Wine maps: South-Africa

The home of beautiful Chenin Blancs and Pinotage based wines, South-Arica is a beautiful land of wine. Here is a map of it, not made by me. But a very handy study help!

http://winefolly.com/review/south-african-wine-map/

Wine maps: Alsace

If you have any questions about this particular map, you can Dit e-mailadres wordt beveiligd tegen spambots. JavaScript dient ingeschakeld te zijn om het te bekijken. me, contact me on facebook or DM me on Instagram. And I will do my very best to answer any of your questions, speaking of those questions, I love getting them! So please do not hesitate. 

The Calendar of a Winemaker

January/July
In the Vineyard:
Pruning, often done by hand in mid-winter. Some grape varieties benefit from being pruned later on, to lose the risk of frost in the vine. These would be the fast-growing kind. 
In the Cellar:
Malolactic fermentation should be happening at this time of the year. Testing the acid content in the wine.

February/August
In the Vineyard:
The pruning goes on for the fast-growing grape varieties. And repairs are done to the vineyard, if needed.
In the Cellar:
With cold weather, wine pulls together, to prevent oxidation, the vintner should refill the tank to make the space between wine and tank as small as possible. Obviously, the tank should be airtight. This should be done around one or two times per week when the wine continues to pull together.

March/September
In the Vineyard:
Plowing, the activity to do in spring. In order to keep the vineyard fashionable and clean of tares. Often done mechanically, but also done with a horse. The last one is often used when dealing with steep slopes. 
In the Cellar:
Wines that are meant to be drunk young, are bottled at this time of the year.

April/October
In the Vineyard:
Cutting away excessive leafs and canes to make the vine focus its energy on making/growing and developing new canes that will produce the eventual grapes. 
In the Cellar:
After alcoholic fermentation, the young wine is transferred to a different barrel. The sediment in this wine, is separated by this transfer. In its first year of existence, a wine could be transferred up to three or four times.

May/November
In the Vineyard:
Protecting the vines against frost, this could be done in various different ways. One example is spraying the vineyard with water to form a layer of protective ice on the buds of the vine. 
In the Cellar:
Making up the reservations for wines, to ship them before the summer heat.

June/December
In the Vineyard:
Positioning of the stipules, to make them distribute sunlight. And therefore energy to the upcoming grapes. If there is a lot of precipitation in this period, the vendanges vert can be not done in August/February. 
In the Cellar:
Before the hot summer arrives, high wines are transferred. To create more balance in these particular wines.

July/January
In the Vineyard:
Spraying against diseases and fungi. Precipitation and moisture can cause certain types of diseases and fungi to grow. The ways that this can be done, are very various. From someone with a tank on his back, to a helicopter spraying it from a height. 
In the Cellar:
Bottling of the recently transferred wines. This happens mostly in the second year of their existence, before summer. It depends on a certain amount of factors: the health of the wine, the efficiency of the bottling establishment and how busy everyone is.

August/February
In the Vineyard:
Maturing of the grapes, Or Veraison in French. The colour change, sugar content rises and flavours develop. As mentioned earlier, now is the time to do the vendanges vert. or green harvest. This could be counterproductive in case of draught. This could result in small berries/grapes and unbalanced wines in the end product. 
In the Cellar:
Preparations are made for the start of the harvest season. This in hot climates. The very hot climates have already started harvesting.

September/March
In the Vineyard:
Harvest season starts in the more moderate and hot climates in the world. The vintners chooses to harvest when the sugar content in the grape is to his or her liking. Harvesting is often done by hand, but can also be done mechanically. 
In the Cellar:
All of the machinery should be in order and ready for the harvested grapes to come into the cellar.

October/April
In the Vineyard:
In case of sunny weather, carbohydrate can go on in the vine. To survive being dormant in winter. The Vendanges Tardives, or Late harvest is done in this period. 
In the Cellar:
The skins on the top of the fermentation tank keeps their moisture of being submerged into the, what will be, wine. This activity should be done every day, and helps give the wine more colour and taste. This, again, can be done manually, but also mechanically.

November/May
In the Vineyard:
In order to protect the vineyard against any harm done by cold and frost, the ground could be chosen to cover with grass or any other kind of covering things made by nature. 
In the Cellar:
Purifying the wine of any left-over residue. This is done by beaten egg whites, they are put into the wine and pulled out again. When pulled out, they have attracted all the solids in the wine and leave the wine clear and pure. Wines that are now one-year-olds, are transferred to a barrel. From the fermentation barrel, to a barrel that gives the wine extra depth and flavour. It also brings balance to the wine.

December/June
In the Vineyard:
Excessive canes can be pruned, to let more other canes grow better. The vineyard is now dormant during the course of the winter. As long as the temperature does not come under -20 degrees Celsius, the vine will survive. 
In the Cellar:
Malolactic fermentation can be on their way at this moment. Special malolactic bacteria are added and the temperature in the cellar is raised. And the tasting of the wines begins, to decide how to use certain types of wine.

Wine maps: Burgundy

I personally have been to the parts of Santenay, Fixin, Mercurey, Beaune, Bouzeron, Maranges, Givry,  Puligny-Montrachet, Chassange-Montrachet, St. Romain and of course the magnificent Meursault! A brilliant wine region, well-known and loved by many for a very good reason: the wines are magnificent.