I am sure he meant 'pigeons' and not the short-skirted locals.
The surprise was in the story.
Apparently the vine producing these grapes was over 70 years old, as it reputedly was planted before the war! WWII, that is.
Who ever gets an offer like this? Old vine grapes, 70 years old, ready for the vinery?
|Sweet blue grapes picked 1 Oct. 2010|
There is only one tiny problem: we have no idea what type of grapes they are. They are larger than triomphe d'Alsace, smaller than Brant and could easily be a Pinot-variety.
Pinot is normally too difficult for the English climate, but as we picked them 1 October, i.e. late, and they appeared ripe (minus a lot of un-pollinated grapes in the centre of the bunches), there is a good chance that it could be Pinot Meunier.
I need a specialist to identify the bunches and the leaves.
The result is now bubbling away in the vat, ca 8 litres incl. peels and pips, ready to be decanted into the demijohn in 3-4 days, but an initial taste has revealed an enormous concentration of fruit and sugar (21% according to the refractometer), all natural juices.
However, I did add a little sugar to the pulp, as well as 1g wine-yeast, just to get the process started quickly and to ensure that the relatively small amount of wort would not invite bacteria or thirsty flies to the party.
Pure serendipity - lots of expectation!!!