Late spring frost

This time of the year wonderful things happen in the vineyards of the northern hemisphere. The vines begin their yearly majestic journey toward a bountiful harvest, subject to detours created by Mother Nature.

The vines awaken from their dormant winter state when the soil reaches the right temperature. In an effect known as “weeping,” the vines first begin to produce great volumes of sap to revitalize supporting “canes.” Three or four weeks later, buds begin to break. Dependent on the varietal, this will happen sooner (chardonnay) or later (merlot). Soil types can also have an impact on bud-break, as can microclimates near lakes or at altitude. When buds break, the vines are most susceptible to damage from a late frost. It can severely impact the potential harvest. Vineyard managers deploy an array of methods to minimize frost damage: running windmills or burning straw bales can move the below-zero air away from the vines. Vineyards that enjoy the luxury of a creek flowing through their vineyard can benefit from flowing water to draw the cool air away from the vines. Three weeks back, the County was hit with a late frost and, depending on location, some damage was inflicted. Right now, workers are busy securing the vines to their training frames and levelling the ground between the rows. It is also the time when wineries bottle and label their soon-to-be-released wines. This is a perfect time to visit wineries to taste upcoming releases. It also makes for a magnificent weekend experience.

My paternal grandparents owned a house in Dublin that backed onto a canal spur that connected the Guinness Brewery with the Grand Canal. Needless to say, it was a wonderful playground. The memory that has stayed with me is of barges, sedately passing by, loaded with their black-gold cargo contained in wooden barrels.

Yes Virginia, there was a time when beer was aged in wooden casks. As with wine, the beer took on a special something that only wood can impart. It created deeper, more complex flavours.

THIS WEEK’S PICK
Barley Days Brewery has aged some Wind and Sail Dark Ale in oak barrels with stunning results. Resident Brew Master, Alex Nichols, took an already delightful robust earthy mouthful and improved the final product by the age-old combination of ale and oak. This beer is not for the fainthearted: it packs a huge mouthful of flavors with a finish of iced espresso. For those who enjoy hearty old world beers, Wind and Sail Dark Ale is one to seek out and enjoy.

This million-dollar baby is sold in 650ml bottles at the brewery, located at 13730 Loyalist Parkway west of Picton.