Vine/Wine Friday
Vine: Spring work in the vineyard is in full swing. I finished a herbicide spray, going after weeds and unwanted growth along the rows using a backpack sprayer to spot spray the evil demons. When it is wet (a couple of weeks ago now), the big weeds can be pulled out by hand, but now that we are starting to experience typical Northern California weather (dry till October), Roundup® is essential. One of my friends wants me to go all-natural and hoe these weeds out, but for one guy on three acres it would be an all consuming job. What I find is that if I spot spray and stay ahead of it, it minimizes the use of the herbicide, and keeps the really repugnant weeds out of the vineyard.
The next chore is some initial thinning of the new shoots. While it is too early to thin to two shoots per spur, the plant is putting out new buds and shoots in all sorts of unwanted places including at the base of the trunk. The good news is that most of this new growth can be easily rubbed or broken off. One needs to be a little careful and not get over exuberant in thinning because between now and when the canes start to harden and get pushed up through the wires, some will break off due to wind or other acts of violence. So I don’t want to limit my choices too early. You also want to see which shoots are producing grapes and are growing hardily. But there are obvious choices for removing like on the trunk, base of the trunk, or out of old wood that would not produce grapes anyway. The only exception to that is that sometimes the growth out of last years new wood (spur) is weak and you may want a new spur especially if it is better positioned. 
Then you would leave that shoot even though it will not produce grapes this year, but will next year. Remember the rule, grape producing shoots usually only grow out of last year’s new wood. Note on the picture on the right, there are two well positioned new shoots growing out of the spur. If you look closely you can see a grape pod on the shoot on the left. You can also see some unwanted buds on the cardon (horizontal trunk of the syrah) that will need to be removed.
Walking through the vineyard removing unwanted shoots gives you a chance to really look at each plant and see how it is growing. Right now the shoots are growing at about an inch to two inches a day, and with the forecast 90° weather next week, I could be up through the first wires by the end of next week which means lots of work for me. The vineyard is full of ladybugs right now and they are eating all sorts of bad critters. The cover crop is slowing starting to turn brown and die out. No it is not from lack of water because the soil is holding plenty of moisture. It is just their cycle. I have to wait another two or three weeks until the seed heads have fully developed before mowing the whole vineyard so I get a good dispersion of seeds for next year. It won’t be long before I will have to do one of my other dreaded chores, which is spray for powdery mildew (sulfur). More about spraying and irrigation next time. See, isn’t owning a vineyard glamorous? Its hard work if you love the plants.
Wine: Well for wine this week I have a recipe selection for you which goes well with a high acid white. We have a local fisherman who fishes in the bay and ocean and then sells fresh fish on Saturdays at our local outdoor market. During the winter, he will tell you (via internet) what is available this week and you can order. This week we ordered fresh shrimp and monk fish. Candace was craving shrimp so here is a very simple and excellent recipe for a quick and simple fresh green bean and shrimp dinner. 
The green beans can be fixed several ways and this time I added mushrooms. Basically you trim off the stems of the green beans, and then boil them for no more than five minutes and then immediately remove them from the heat and soak them in ice water to stop them from cooking. Dice a couple of shallots and several cloves of garlic. Just before you are going to serve the shrimp, brown the shallots in a large sauté pan for about 2-3 minutes. In a separate pan cook the mushrooms in some olive oil and butter (the mushrooms will produce juice which you don’t want in the sauté pan). Throw in a pinch or two of the garlic and a touch of white wine and cook until the mushrooms are just turning soft. In the meantime, add the rest of the garlic to the sauté pan and cook for only about a minute over medium heat to release their flavors. Then turn the heat to high and add the green beans and mushroom and cook about 2-3 minutes, tossing frequently, until the beans are hot and the flavors have been absorbed. The alternative to the mushrooms is to grate about a teaspoon of lemon zest and add it with the green beans instead of the mushrooms and it gives the whole dish a fresh crisp flavor.
For the shrimp, it is really easy. Heat the oven to about 400°. Put the shrimp (shell removed and deveined), on a cookie sheet lined with aluminum foil and coat in olive oil and salt and pepper to taste. Then simply roast them about 6-8 minutes and they are ready. Serve with a high acid white wine like a Sauvignon Blanc or a blend of Viognier and Roussanne. I would recommend the Tamarindo from a Donkey and Goat, a 2007 Roussanne from El Dorado. Yes I know, in the picture there is a red. I am incorrigable. Carpe Diem
Note: If you click on the pictures (they are all high resolution) you can zoom in to see any details that might interest you. Clicking multiple times will zoom your view.
