Today we did all of our normal daily stuff together, which frankly is pretty darned romantic. Then we made paella using yummy local shellfish… fantastic.
And we started what I hope will be a new Valentine’s Day tradition: we previewed a bottle of our pecorino from the previous harvest. The 2015 Tutto Doppio pecorino (white wine) is really very nice: lots of citrus and minerals, perfect for fish!!
This year we decided to pluck a few crates of pecorino to make some house wine. It’s the first time we’ve attempted pecorino; white wines generally are a little trickier to pull off because of tighter temperature requirements.
With the help of Natalia B, we pulled ten crates of the best clusters we could find. Then we crushed and destemmed them, and the girls (Sweet Baby G and Natalia) stomped on them for good measure. After a very light pressing, we sent the juice by food grade hose down to the basement for fermentation.
The juice is almost done turning into wine, and based on the taste I had last night it should be pretty tasty! When are you coming to try a glass?!?
Sweet Baby G made these our first fall after The Big Move to Tutto Doppio. We found a few pecorino vines hidden among the montepulciano. Rather than waste them, SBG had the brilliant idea to make high-end “pop tarts” out of them.
They are absolutely delicious… and SBG doesn’t add a thing to the grapes for the filling. She just slowly cooks the berries until they break open, strains out the skin and seeds, and cooks them some more until the juice turns into an amazing jam. No pectin, no sugar, no nuttin!
They are AMAZING!
It’s time to put the red wine to bed in their bottles. This was the 2015 montepulciano d’abruzzo. Sadly, we didn’t make that much of it — maybe 130 bottles or so. But happily, we had lots of help from our good friends Ian, Susan, and Natalia.
Hopefully, you’ll get a chance to taste it and they’ll come back and help with the 2016!