Matching the wine to the fibre

Recently while wandering about in Etsy (in a cyber sense), I found a shop that sell wine holders for spinning wheels. I immediately wanted one of course, given that I have recently learned to make wine and I love spinning it seemed a perfect match.

I know it's not a wine glass, but one would fit in the holder.

That started me thinking about matching wines to fibre types. We match wine to our meals, why not other sensory feasts? I thought about it for a while and came up with the following list. You may find it useful if you purchase one of those wine glass holder things for your spinning wheel.

Chardonnay- One of the most common white wines, chardonnay should taste oaky, fruity and have a velvety feel in the mouth. This sounds like good old merino to me. Match your chardonnay glass with some hand dyed merino tops for spinning and you have the perfect spinning binge.

Pinot noir- This is a light red wine which is fairly common, it should be high acid, low tannin and taste of fruits and roses. One of it's defining characteristics is it is hard to make and is very easy to get wrong. This one sounds like cotton to me; both are difficult to get right and require exacting concentration. Spin up some naturally coloured cotton with a glass of pinot noir and see if I'm right.

Shiraz- This is one of the strong flavoured red wines, it should taste of peppers, cherries and maybe chocolate. It is known as a very long lasting wine as it remains stable and drinkable in a wide variety of conditions. Because it is such a strong, opinionated wine I think it would go well with border Leicester wool as both are strong, hard wearing and lustrous.

Riesling- This light flavoured white wine should taste of fruit and be generally sweet. Riesling is a high acid white wine making it long lasting, meaning it can be aged for a long time and still be drinkable. This quality makes me think of flax which is spun into the long lasting linen yarn. Linen also improves with age and is both sweet and crisp. 

Cabernet Sauvignon- This strong flavoured, high alcohol wine is one of the most common reds around, it should taste of vanilla and red currants. It is a very long lived wine and can be aged for centuries. This wine pairs very well with Lincoln longwool fleece which can also last for centuries in the right conditions. Grab a bottle of cab' sav' and some lincoln longwool fleece and get spinning.

Merlot-  This (relatively) light flavoured red wine is said to have a plum and herb aftertaste. It's low tannin makes it easy and soft to drink. This softness makes me think of silks. Sit down to spin some silk tops with a nice glass of merlot.


This is not a complete list of course, there are so many wine types and so many fibre types it could turn into a book, don't even get me started on blends (both wine and fibre). Can you add a wine-fibre pairing to the list?
CABERNET

Learning to make wine

Over the last three months or so I have been learning to make wine. Several people have expressed the opinion that my timing is not great; given that I am learning to drive at the same time. You don't have to worry yet though...wine making is a long, slow process.

Having always been interested in the process of fermented foods (or transformation in any guise really) I began by learning to make sourdough bread. This led to thinking about how wine is really just rotten fruit water (that tastes good) and how amazing that is. After a lot of reading on the internet and a visit to the local library I was ready to get fermenting.

Wine makers seem to range from those who elevate the process to an art or a science to those who accidentally left some juice out and found it had miraculously become wine by the time they got around to cleaning the kitchen. I figured that since we have been making the stuff for the last 6000 years or so, you probably don't need to build a lab to do it.

My first batch was apple cider, made from store bought apple juice (so I could get an understanding of the process). A demijohn (big glass bottle), some yeast, Campden tablets and a bung/airlock were duly ordered from an online shop and when they arrived I began the learning journey.

I didn't photograph that first batch (or the honey mead and the blueberry wine that came after) so I thought I would show you the process with a new batch (and because putting a new batch together is just so exciting I will take any excuse to make more wine). This batch is made from store bought juice again, I used grape juice with a little bit of apple thrown in for flavour.

The only immutable law in wine making is that everything (and I mean everything) has to be clean and sterile. I made up a sink full of sterilizing fluid by crushing two Campden tablets and dissolving them in water. I was a little worried about using sodium metabisulfite (which is a sulfur based material) in our system as anything designed to kill yeasts and bacteria will affect the health of soil and water. However the risks are very low when using it as infrequently as I do.

I didn't take a photo of the sink (you all know what that looks like). This is my beaten up pack of Campden tablets.

After everything is sterilized (equipment, counter tops, hands, stray pets) it is time to activate the yeast. This is just a matter of mixing the yeast with warm water and fruit juice in a cup and putting it somewhere it won't get spilled. Wine yeast is sold in neat little sachets containing dehydrated powder. When the yeast is mixed with liquid it starts to wake up and look for food, just what you want in a yeast.

My neat little yeast sachet and a bowl of apple juice and water.

This is the yeast when it is first mixed into the juice.

This is the yeast after about half an hour. Some is missing because I forgot to take a photo before beginning to pour it into the juice.

Next the juice (or fruit mush) is mixed with sugar in a pot on the stove, I used five cups of sugar in this batch. I heated the juice gently and stirred (not so gently) to dissolve all the sugar. When all the sugar was dissolved I poured the lot into a sterilized demijohn, added a teaspoon of yeast nutrient (don't ask me what that is, the books said I needed it) and popped on an airlock and bung.

Speaks for itself really.

 Most web sites recommend taking a specific gravity reading with a hydrometer before you pour in the yeast. I bought a hydrometer to do just that, then forgot to use it. Next time I will definitely do this though as it apparently gives you a better idea of how alcoholic the final product is. I guess for now I will have to rely on the tipsy test (you know...how many glasses does it take to make you tipsy).

The airlock and bung are the funny bits at the top of the big bottle. Airlocks let gas escape but don't let gas in.

 The general idea is to wait until the bubbling stops (between days and weeks) then rack the wine into a clean, sterile demijohn with a new sterilized airlock leaving behind the dead yeast (called lees) which forms a sludge in the bottom. I use a food grade hose (sterilized of course) to siphon out the good wine but leave the lees behind. The wine is left in this demijohn for another month or two until it is clear (apparently you should be able to read through the bottle) then bottled and stored for a further few months or years. After all that you can open a bottle and have a taste.

This is the batch, bubbling away producing alcohol.

My first batch of apple cider. I started it three months ago and opened my first bottle with a friend a week or so ago.

As you can see, the process of making wine is long and slow. The fact that it has taken so long to make and involved so much sterilizing, washing and general fiddling makes every bottle special. If someone gives you a bottle of home made wine they must really like you.