The Uhudler Gets Pressed.

A few hours in the cellar.

We only picked those grapes the other day and already this morning they started on their final step towards turning into delicious wine. Uhudler is a varietal mostly cultivated in our area and either you like or you don't. In light of the vast amount we pressed today, I might have to become a fan of it. You know, once it's nicely chilled, it is very pleasing to the palate especially on a warm summer's eve.

Alone the deep colour of the maische is divine. A mingling of reds and dark blues would make anyone think it is a red wine, were it not for the distinct Uhudler aroma wafting about.

There were five of us doing the pressing and our harvest was so abundant that we had to repeat the process four times. Once you get going the work goes quickly and before one can blink, the last drop is squeezed from the maische. Often the hardest part of pressing, filling or harvesting is the arduous and meticulous cleaning up before and afterwards.
When one makes wine, cleanliness is next to godliness. Water only of course, in order to preserve the wine's purity and authentic flavour.

In our family there's always a treat at the end of any wine making activity...a luncheon at a local Buschenschank and I have to be honest that halfway through today's pressing I was already visualizing my lunch. We settled on Eder's Buschenschank up on the Weinberg and it was nice to sit next to a roaring fireplace, with great company, nice food and dare I say it ( being lunch time ) nice wine.

At the moment I have two favourites meals at Buschenschanks and luckily I could combine them. A nice Kümmelbraten / Bratlfett Brot. Tasty, filling and rather addictive. Saturday will see us harvest the reds and golly gosh, I might just have the same again...

Life in Burgenland, what a treat.

Biggi