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Noisy Water Winery

Hannah Perry
 
July 7, 2021 | Hannah Perry

Wine Geek Wednesday

 

πŸ‡ Port Wine: Here's The Scoop: πŸ‡

 

Port has been made for centuries dating back all the way to 1174! Traditionally port wine was made in Portugal’s Douro Valley when the English started sourcing their red wine in Portugal after they boycotted French wine in the 17th century. To help preserve the wine on their journey in giant ships back to England, the Englishmen added brandy to the red wine to fortify it and make sure it wouldn't spoil during the ship's journey. As a result, it accidentally made one of the world's most unique and diverse beverages. 

 

Read More On Port Wine 

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REPUTATION IS EVERYTHING

 

And ports sure have one! You can identify a port wine for its higher alcohol content, its noticeable sweetness and full body and palate density.  If you love rich cheeses and sweet desserts, a port wine is for you! Its pairing versatility is through the roof and it can even function as a dessert by itself.

 

Pictured left: Portugal's Douro Valley

HOW ITS MADE

 

During fermentation, when the alcohol level of a wine reaches a certain point, it is fortified with brandy. This brings the fermentation process to a halt, preventing the grape sugar to convert into alcohol any further. The nuances of fruit in the young wine are captured in the process, leaving behind a port of its own uniqueness.

 

PORTS FOR YOU

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Hannah Perry
 
June 23, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡ Oxygen: Wine's Best Friend & Worst EnemyπŸ‡

 

Oxygen can make or break wine, so the winemaking process is tedious and requires constant attention and awareness. Oxygen is needed particularly during the fermentation process as yeast need it to survive! A by product of the fermentation process is CO2, and can actually become very dangerous during, as it can cause a person to fall unconscious if breathed in.

 

Read More On The Magic

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A FRIEND AND FOE

 

Why oxygen is needed during fermentation: Yeast devours high levels of oxygen in order to do their wonderful job of taking sugar in the must (grape skins, seeds, and pulp) and making alcohol. Different yeast selections help the winemakers' achieve their desired flavors and aromas.

 

 

Too much oxygen is a bad thing:

After fermentation has finished and the yeast is no longer producing CO2, the wine is no longer protected from oxygen and it can begin to oxidize. Too much oxidation can ruin a wine and all of its bright and pretty nuances and could even turn it to vinegar!

 

DID YOU KNOW?

 

White wines don’t want a lot of oxygen contact prior to fermentation because it can cause browning. So we use dry ice to blanket the juice in the tank and then start fermentation. Once fermentation is started, co2 blankets the juice and prevents browning. Some white wines come out darker due to the aging process, like oak aged Chardonnays.

For quality control purposes, we taste the wine on the job but begrudgingly have to spit it out as no one wants a boozy winemaker running forklifts or making their wine. 

 

Perfectly Crafted Wines Made With The Just The Right Amount of Oxygen

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Hannah Perry
 
June 9, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡ How Does Wine Get Its Color?πŸ‡

 

The color is the first characteristic of wine that we notice, and the color can hint at what you might expect for its aroma, flavor and texture. But never judge a bottle by its appearance, because the wine color is not always indicative of the color of grape it is sourced from!

 

Read More on The Magic

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Did you know that many white wines like
Champagne or Zinfandel are produced from red grapes? The color of wine is influenced by many factors. Here's a few:

 

When making white wine, the grapes are pressed and the skins of the grapes are immediately removed from contact with the grape juice. Whereas when making red wine, the skins are left in contact with the juice, naturally dying the juice a red/ purple/ garnet tint.

The intensity of the hue is determined by the amount of time the juice is left in contact with the skins, what time of year the grapes are grown and even the thickness of the grape skins!

The pigment of grapes, made of phenolic compounds, can express itself in a number of hues, depending on the specific type and the pH of the surrounding plant tissue. 

Climate can also influence the color of a grape! Soil that is high in calcium can produce thicker-skinned grapes, providing intense wine color hues and a sturdier structure to the grape.

 

 

How Many Hue's Do You Have In Your Wine Rack? Need to fill in the gaps?!

Start Here

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Hannah Perry
 
June 2, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡ Yeast: Why it's Essential to the Winemaking Process πŸ‡

 

Yeasts are single-celled fungal organisms. Without them, there would be no alcohol. Not wine, nor beer, or any spirits distilled from various fermented carbohydrates. Yeast converts sugars into alcohol, which creates carbon dioxide and heat. This is how the dough in bread rises, how malted grain turns into beer and grapes turns into wine.

So how does it work?

 

Yeast cells cozy up in warm temperatures and a sugary environment that’s not too acidic. Not too cold, nor too sour, but just right.  Apart from sugar, yeasts also need nutrients like nitrogen and vitamins. As long as these conditions are met, yeasts will ferment fresh grapes into delicious wine.

 

2019 Wild Ferment Old Vine Pinot Noir

Winemakers add yeast to most wines to emphasize aromas or flavors, but natural fermentation can also occur. That's exactly what occurred in the 2019 Wild Ferment Old Vine Pinot Noir! Left to its own devices, the crushed grapes will start to ferment due to natural yeasts present on grape skins and in the winery. This style of winemaking can be traced back to 400 years ago, making this bottle wise in its years. Notes of bright strawberry and blackberry are complimented with nuances of fig leaving you with a fruit forward satisfying finish.

$42.00
 
 

More Dry Red Wine For The Season

2017 Sangiovese
$22.00   $18.00
 
 
 
 
Hannah Perry
 
May 19, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡ Bung Holes: What they are and why we love em' πŸ‡

 

A bunghole is a hole bored into a barrel and capped with a large cork-like object called a ‘bung’.  It is essentially the hole which lets you get quick and easy access to the wine inside.

 

Fun Fact:

 

How do we know when it's time to retire a barrel? Well, we stick our nose in it! After a barrel has been emptied and cleaned our winemakers and crew smell all the barrels. It's a day full of smelling bungholes πŸ˜‰

 

Jump Into Summer With Some of Our Favorite Barrel Aged Wines:

 
Hannah Perry
 
May 12, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡Grafting Grape VinesπŸ‡

 

Grafting is a propagation technique that allows us to alter the grape variety of the existing vines, which already have a developed root system, without uprooting and replanting the vines. This can be an economical way of changing a whole vineyard rather than re-planting. We start grafting vines before the bud begins to grow, so in late February for early varieties and early March for later varieties.

 

There are many grafting techniques that can be used. This one is called the cleft graft. It is for larger diameter vines and the scion must be dormant. There is a five step process for the cleft graft:

  1. Cut off the top of the vine about 30 minutes or so before grafting.
  2. Split the rootstock with a blade or chisel.
  3. Hold the split open and prepare the scions by cutting one end to a “v” shape.
  4. Place one scion on each side to fit with the cambium.
  5. Tape the split area together and use grafting compound to seal the splits to keep excess moisture out and seal moisture in.
 

Forbidden Desert Vineyard Varietals: 

 
Hannah Perry
 
May 5, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡Pairing Wine With Cinco de Mayo Foods πŸ‡

 

 

Noisy Water Winery was founded in New Mexico, so our roots run deep within Mexican culture, as it is the most prominent heritage in our beloved border state. Today we celebrate the resilience, strength and unity of this heritage by sharing our favorite wine pairings with Cinco de Mayo inspired foods.

 
 

TACOS & WINE

2019 Nuevo Verde
$27.00   $24.00
 
 

When making fish tacos, more likely than not, your fresh fish tacos are going to come dressed in a sauce or vegetables and herbs; for this, our 2019 Nuevo Verde balances the spicy flavors of the tacos with its spritzy and acidic flavor profile. 

 

When making carne asada or ground beef tacos, the 2017 Zinfandel's rich, fruit-forward palate and robust tannins pair gorgeously with the fat and spice of these darker meats.

 

GUACAMOLE & WINE

2018 Pinot Grigio

Cinco de Mayo isn't complete without fresh guacamole, so we suggest pairing avocado dishes with a zesty white wine such as the 2018 Pinot Grigio. The mouth watering acidity in the wine cuts through the sweetness and fattiness of the fruit, making the pairing a total palate pleaser. 

$27.00
 

EMPANADAS & WINE

2017 Malbec

The 2017 Malbec is a good choice to pair with apple or other fruit empanadas for dessert because the mocha, molasses and tobacco notes of this dry red blend beautifully with the crisp crunch and the sweet jammy filling of this classic dessert.

$44.00   $36.00
 
Hannah Perry
 
April 21, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡Bud Break, Fruit Set & Freezes-Why NM Weather Is Our Biggest Challenge πŸ‡

 

 

Bud break and fruit set is the most exciting time of the year for Noisy Water- it’s a beautiful time of year filled with anticipation of a healthy new crop of grapes to make delicious new wine with. The snow has melted, life all around us is in full bloom and you can feel the warmth of the sun on your face. The vineyard is pruned ready to take on the new season, but if you are from NM you know that the weather can be unpredictable and unexpected (as you can see from the last few weeks). The harsh and unforgiving climate where our vineyard resides looms at the back of our minds, as a late frost has the potential to destroy a crop of grapes before it begins, we truly are in the Wild West of grape growing.

 

For ice to melt, energy must be added to the ice and that energy comes in the form of heat. Once the ice is melted, the resulting water contains that energy. The amount of heat generated is small, but enough to get trapped between the green tissue and the ice and keep the vines protected. 

 

Favorite Vintages Grown At Our Vineyard In Engle, New Mexico:

 
 
Hannah Perry
 
April 14, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡Pairing Wine With BBQ πŸ‡

 

It's officially warm weather season and that means it's time to fire up the grill! So let's find some wines that compliment different food types you'll be cooking on the barbecue:

 

Rule 1: Red wines pair excellently with barbecued grilled meats that are higher in fat like pork and beef. This is because the high fat content balances out the tannins in red wine. The BBQ sauce also is an important key factor when pairing with reds

 

Rule 2: For those who prefer leaner meats like grilled chicken and fish, simple yet sophisticated wines pair best. Think citrusy, light and crisp.

 

BBQ PORK

 

Red wines with a high fruit factor or even a touch of sweetness pair well alongside pork. 

 

BBQ BEEF

 

Wines that enhance the richness and pepper flavors in grilled beef make a great choice as their earthy mineral flavors complement red meat well.

 

Grilled Chicken & Fish

 

Use herbal, sweet and zippy wines to pair with lighter meats. Glaze sauces pair with sweeter wines and herb rubs pair with oaky and herbal wines. 

 
Hannah Perry
 
April 7, 2021 | Hannah Perry

Wine Geek Wednesday

 
 

πŸ‡Do you collect your wine corks? Here are ways to use them: πŸ‡

 

There is nothing more satisfying than the sound of popping open a bottle of wine-and that's largely due to the cork bottle stopper! Cork maintains the quality of wine, as the material of cork does not taint the wine. Cork allows less than one milligram of oxygen to enter the bottle on a yearly basis and is the perfect way to seal a bottle shut. 

 

Humans didn't start using cork for this function until the 16h century and before that, cork was used for many different things. In the Mediterranean, cork was used in fishing nets and in boats, the ancient Greeks used cork in their sandals because it acts as a natural shock absorber, the Romans had plenty of uses for cork as well, including construction material, beehives, and floatation devices. 

 

Cork actually comes from the bark of a type of oak tree known as Quercus suber. The trees are not properly viable for cork production until they are between 15 to 25 years of age and once grown, the bark is stripped from the trees. This harvesting process does not injure the trees, as the bark regrows and continues its growth after harvest.

 

Harvesting from the Earth is the foundation of our business, and we understand that to take from the Earth, we have to give. Cork is a naturally occurring material and is completely biodegradable! While collecting corks in a jar is cute, there are plenty of ways to recycle your corks into eco-friendly and functional tools:

 
 
 

Mini Stamps

 

Use them to make thank-you cards, wrapping paper, or personalized stationery.

 

 

 

If you’re just not feelin’ crafty, there’s still something you can do with your used corks – take them to a local recycling location! Wine corks can be recycled and used in a variety of materials including flooring tiles, insulation, automotive parts, and sports equipment.

 

jump into spring with some of our warm-weather favs:

Jo Mamma's Sweet Rose

Pairing:

Veggie skewers on the barbecue, salmon, spinach salad, strawberries and peaches

$20.00
 
 
Zia Chardonnay

Pairing:

Shellfish, cream-based pasta, fresh fruit salad, picnic baskets and movies with popcorn!

$22.00
 
 
Unbearably Good

Pairing:

The wilderness, wildberries, camping, and any good adventure!

 

$18.00
 
 

 

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