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Originally Posted by station
We're in a bit of a hotter and drier micro-climate on a bench over the lake with long afternoon sun exposure so I'm hoping it'll work to grow more common and traditional varieties.
Thanks for the tip on Foreign Affair I'll check it out for sure. I've not heard of that process so I'll ask my friends at the winery what that's about.
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That's going to be just amazing. Are you at a higher elevation than the average Kelowna vineyard? Yours might be a really cool and interesting twist on old world grapes. Are you going to make wine too or just sell grapes?
Here's the biz on appassimento wine making at Foreign Affair...
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The process of making an appassimento wine means that at harvest the grape bunches are placed on racks for drying for two to six months. That allows some of the water to evaporate which produces a more dense, concentrated juice. All the grapes go through this appassimento process and are then crushed and fermented. The entire ‘slow wine making process’ is very labour intensive and significantly reduces the yield. This means that the best quality and more grapes are required to produce a bottle of appassimento wine. The final outcome produces more concentrated flavours and deep intense colour.
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