News from Satek Winery this February

Best in Glass
Satek Winery's eNewsletter

February 2015

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Winter is here so be sure to check our Facebook page, Twitter or call us for possible weather related delays/closures.

Coming Soon:

Pinot Gris 2014

Kreibaum Bay Moscato 2014

Traminette 2013

New Release :

101 Lakes White 2014

Dry Bleu

Almost Gone:

Dry Bleu

Traminette 2012

Kreibaum Bay Nouveau 2014

Sold Out:

Whisper 2013

Shipping Wine

Satek Winery can currently ship wine to 10 states (though some do have individual restrictions); if interested, please give us a call at (260) 495-9463 and we can fill in the details.

Looking for a fun weekend trip or holiday getaway? The WINE Tour may be the answer and it's always the right size. Seven wineries in the Northeast of Indiana open for you to come in and taste a wide variety and style of wine.

Before heading out, be sure to check the wineries' hours as some may have switched over to Winter hours.

For more information on the latest news from the WINE Tour follow us on Facebook.

WINE Tour Facebook Page

Two

February is an odd month. It's the shortest of the twelve, the et al, a rounding/filler, the next increment after New Year's, signaling time passage and a look forward, in earnest, to the remainder of the year. It is the scapegoat for atmospheric conditions based on a large rodent's solar encounters, a Presidential commemoration and a romantic calendar hurdle, named for a martyr.

Pairing can be scientific, specific chemicals that react well together, and it's this certainty that matchmakers would love to distill and be able to reproduce on demand for clients. Food and wine pairing is much more direct, more simplistic and though debatable, much less complicated or combustible than dealing with people in or seeking a relationship.

The above picture is one of the best known pairings going at Satek Winery, one that is historically established and that we can't take complete credit for, but definitely have put a personal stamp on. Our Raspberry and Red Wine Chocolate Sauce work well together, and are a great example of not over-complicating things; if it works, it works. Long term couples understand this too, whether it is two peas in a pod or opposites attracting, it works.

So here is a toast, to groundhogs, Cupid, George Washington, and to all of you-

For getting things done, for keeping it moving, for keeping it together, when it is around Two degrees outside.

Wine can be very simple, you like it or you don't. Yet, what is it that you like or don't like, and perhaps as important, why? In an attempt to break down some of the barriers and answer questions you may have, assistant winemaker and Biology degree-holder Tyler Daniels is game to break down some general wine-related concepts, starting this month.

Understanding Wine Astringency

Wine, in a basic sense, can be broken down into two types: sweet wine and dry wine. Sweet wines contain residual sugar in order to reduce the astringency of the wine. Dry wines have little to no residual sugar to balance out the astringency and as a result give the sensation of dry. Dry wines, also known as (astringent) wines, however do not always taste the same in regards to "dryness" or astringency. Some come off much more astringent than others. One reason for these variations is increased friction do to interactions between tannins and oral proteins that contribute to the astringency of red wine (McRae, Kennedy 2349).

Red wines contain several different tannins that have been extracted during the process of winemaking, from the skins, seeds, stems, and sometimes oak barrels(McRae, Kennedy 2351). When these tannins are consumed they interact with proteins in saliva and form a small solid that precipitates in the mouth. When this happens, there is an increase in friction on the tongue which then causes increased astringent sensation. Some tannins bind to the salivary proteins more easily than others which in turn creates differences in their perceived "dryness" (McRae, Kennedy 2350).

This is just one of many factors that must be taken into account when tasting wine. Some wines that contain these tannin-protein interactions must be balanced out with sugar to make the best wine. Other more dry wines can take advantage of this interaction along with many others to increase the overall astringency of the wine. In the end, wine making and wine tasting can enjoyed more with a better understanding of what makes a wine astringent

References:

Mcrae, Jacqui M., and James A. Kennedy. "Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research." Molecules 16.3 (2011): 2348-364. Web

Like Dorothy from the Wizard of Oz said there is no place like home. I spent a few weeks in warmer weather and it was nice to get away from the cold for awhile but I was ready to come home. I think I would miss the change of the seasons if I was to live some place where it was warm all year long. The next day after we returned was the morning the fog had frozen on the trees and my thought was only here can you see something like this. I must admit, I could get used to the 85 degrees and sun shine real easy. Visited a few wineries and talked to some growers while I was there. There was some differences from their growing grapes and our growing practices here in the colder conditions. They begin pruning in January and they do a normal pruning because there isn't any concern about a late freeze or frost. Their harvest is a little earlier than ours do to the warmer temperatures, the fruit ripens sooner and the brix are a little higher. They also have a few different pest and diseases to contend with that we don't have here.

Home a few days and then off to Indianapolis to the Horticulture Conference for the week. If you are a grower I would highly recommend that you attend this conference at least once. There are many different sessions you can attend about growing grapes and wine making. You also get a better understanding of how politics directly effect the operation of a winery and vineyard. You have an opportunity to talk to winery owners and growers from all over Indiana. It's kind of like a Coach going to a coaching clinic and you come home pumped and ready to start your season. I got home and had this urge to prune something so I did go out and snip a little on one vine so I think I can wait now till it's time to prune.

Pruning time will be here before you know it and now is a good time to put the finishing touches on preparing for the up coming growing season. You should check all your equipment and make sure it is in good working condition. Inventory all your chemicals and order anything you may need. Be sure you are familiar with the proper pruning techniques. Keeping good records is a practice every grower should do so be sure you are ready to keep daily records.

So the next time you hear from me we will be clipping those vines (hopefully). It's 8 degrees out side right now so I think I will have a glass of "ice" wine and think spring.