Grapes And Their By-products.

 
It is that time of year again -  grape-picking time.  Once more this year there has been a fine yield. Once the grapes - red/white being used to produce still, dry  wine - have a juice sugar reading of 22-27o Brux on the refractometer for every 100 grams, then they are deemed ready to pick.

 I reckon it has something to do with the enthusiasm  of the pickers, despite the back-breaking conditions under a hot sun. 

Our worthy team have filled the crates and empied their contents into the grape destemmer crusher machine. This means foot-trampling is no longer necessary . Shame that, as  it might have been an interesting experience!

The fermentation process then begins and continues until there are no more bubbles in evidence and once there is no more residual sugar or the temperature is around 140o F  / 60 oC -all of which indicate there is nothing more for the yeast to feed on. A specific gravity reading on a hydrometer of less than .998  will also indicate the process has been completed. Once the liquid turns clear and no further sediment collects, bottling can begin.  

This year the grapes produced 300 litres of Merlot/Cabernet Sauvignon - not too shabby! As ever the vineyard owners put on a spread for the team. It reminds me of years ago back home when local farmers would band together to take in each other's harvest  and the farmer's wife would cater for them all. Nowadays farmers complete the task single-handedly using massive  combine harvesters. 

Angeliki had really honoured the team effort as she'd prepared: meat balls - with / without sauce, stuffed vine leaves, Greek salad, fried potatoes, fried peppers, aubergine salad lashings of wine and tsipouro! Thankfully the lads had completed the harvesting , so they could enjoy a long siesta after the meal!  

 

Once the grape mash has been drained, you get  grape juice  - pure and unadulterated. I boiled this down to become more concentrated, heading towards the molasses stage. 

This must, generously spiked with cinammon, along with butter and flour, produces these must cookies. On a chilly morning, with a cup of tea, they make a cheering breakfast.  :)   

 

GLASGOW - The Dear Green Place.

On our Scottish trip in August, our base was Glasgow, The Dear Green Place. This endearing name derives from Gaelic and  the city does contain many parks and green spaces. This sign was on  the hoardings around George Square where extensive work began earlier this year and is expected to be completed by August 2026. Running to the tune of over 123 million  pounds, this project will provide widened peripheral pavements, raised lawns, new trees, new seating and sheltered areas.  Statues have already been removed for cleaning and restoration  - I can't wait  to see the refurbished popular area. 

 

One of our first 'Scottish' experiences in the city was hearing the skirl of the bagpipes. Off we wnet in search of the musicians and , to our surprise, found they were from Brazil. All decked out in Highland garb they proudly played with enthusiasm!  

When in Edinburgh we met a friend who confessed he was a bit 'drouthy' - a lovely Scottish word, with the same roots as 'drought', for 'thirsty'. So when I saw this establishment name I had to record it. Colin, this one's for you ! :) 

You'll notice the sign includes a traffic cone  - a nod to the local habit of placing one on the statue of the Duke of Wellington, thus expressing their pride, affection and humour. It's now an established land mark : he has been officially bedecked with a yellow and blue cone in support of Ukraine, a gold cone to honour team GB's success at the 2012 Olympic Games and a replica of the statue took its place in the Commonwealth Games in 2014.  Wonder if he'll be a feature of the same event next August?

 

This marvellous mural is just by the banks of the river. A favourite of mine - we have a replica of one of his chairs -  Charles Rennie Mackintosh  was a famous local architect and artist. Here is his handsome rendition adorned by his famous rosebud design.  

When we attended the Tutankhamun Immersive Exhibition, it was on the Scottish Event Campus which was completed in 2000. One of the three venues there is the impressive Clyde Auditorium seen below. It is better known by the  local nickname, The Armadillo!

 

Of course while there we enjoyed epicurean experiences  - here we are at The Ivy, part of a national chain of restaurants. Its warm ambience and friendly staff really helped us savour our steak and fish'n'chips.  

I have to close with my Clydeside pose .I am so proud to say that, being born in the city, I am considered to be a 'Weegie'. May it not be too long until we return to the Dear Green Place.