I‘ve a good friend who is owning a vineyard in Southern Germany, Palatia („Südpfalz“). He‘s a cool and brave guy, and a passionate winemaker, since his family is making wine for generations. He‘s brand is the taditional and old Dr. Steiner.
The Southern German white wine is a very good one, even it‘s still not so much recognized internationally. Luckily, because you get a fantastic bottle of Riesling grown on a mineralic ground for less than 10 USD or 1.200 JPY.
So when I am in Germany, I always try to visit my friend. Especially when he has finished the vintage and the new wine is starting to ripen. Of course I am offering him to „help“ at the daily testing and measuring the degree of Öchsle. And for sure I am doing it to be in the old cave and to try the sweet taste of the new wine...
Measuring the speed of the processing of the grape sugar to alcohol: not too slow, not too fast
No Excel, just some paper and a pencil
It‘s not a big winemaker, but the wines are precious
