Next task up for Sol Rouge is fixing the vineyard netting. We visited the Sol Rouge Vineyard last year in order to help at the beginning of harvest (http://mferraro73.tumblr.com/post/127822254393/our-day-working-in-the-vineyard-at-solrouge-neil) and that was our introduction to vineyard netting. The purpose of the netting is to cover the vines while they have fruit in order to prevent the birds from eating the grapes. Instead of taking the netting down during the harvest, we bundled it and tied it to the posts up and out of the way of the harvesters.
Our first act for the Sol Rouge Vineyard and Winery was wine bottling! While Maria was working in the wine industry in San Francisco, she helped with this job a few times, but this would be Neil’s first time bottling. It always proves to be a VERY LONG DAY, but we love those new wine experiences.
We arrived to the Sol Rouge Vineyard last night. We are excited about all the wine opportunities that this experience will provide! We are already scheduled to help bottle the wine on Monday morning so stay tuned for an entry regarding that. There will also be tasks to be done in the vineyard which Maria is super excited about.
After learning last week that Gouda cheese is named after the town of Gouda where it was originally traded, we decided to continue down the same path and find out what other cheeses are named after the places where they originated.
Neil and I love to eat cheese but we’d like to learn more about it. Gouda is one of our favorites and it seems we’ve had it made out of cow, sheep and goat’s milk so what makes it a “gouda cheese” if it isn’t the type of milk?
Neil and I have now spent over three months in Central and South America. During our time there, we wanted to continue drinking wines but we didn’t know which wines to try. In order to showcase the variety of what was available while we were in Costa Rica and Ecuador, we created a new Pinterest Board, https://goo.gl/kCRHmt
What is a Mistela? It depends where you look online* for the definition. We had heard that it was a cocktail made with wine. I’ve found a few websites that agree it’s a blend of unfermented grape juice and distilled alcohol but others do not mention wine being used. There are different wine grapes that are used including syrah, moscatel, grenache, and mollar. We tried it while we were in Ecuador but people have found it in Spain as well. Although we weren’t positive of the alcohol used in our cocktails we do know the fruits that were added.
At the beginning of the week, we took a trip out to Hacienda Chan Chan, http://haciendachanchan.com. They are a dairy farm that recently started offering lodging for people who want a day, or maybe week, out in the country. It is located only about 45 minutes from where we are staying in Cuenca, Ecuador and can be accessed by one of the local busses and then a short taxi ride up a dirt road.
Today’s WineAndCheeseFriday entry has Andean Culture, song and dance, and a cheese-making facility! If you read about Viña Florida y Queso Amasado, http://wineandcheesefriday.com/vina-florida-y-queso-amasado/, a few weeks back, then you know that we found some cheese produced nearby, at a local farmer’s market. We were fortunate enough to be able to head out to Tarqui, the village where it is made, for a tour. Our contact that sold us the cheese, Miyo, let us know that there was a tour scheduled and that we could come out and join them.
What better way to celebrate the holidays than with Wine, Cheese, the beach and family! Merry Christmas from our family to yours!