Filtering the Wine

During the Filtration of the White Wine

As I said in an earlier post, I began making wine in 1978.  Years before I started to make my own wine, I tasted homemade wines, and I enjoyed very few of them.  Most of the homemade wines I experienced suffered at least two large flaws; when held up to the light they were hazy and not at all clear, and they did not taste good.  In fact, I would say that most of the homemade wines that I came in contact with had a dank, musty or swampy taste that just was not at all pleasing.





The White Wine Just Prior to Filtering and Having
Been Treated to a Fining Agent

 Some would say that wine clarity is not that important.  I personally find a clear wine appealing and an invitation to taste it.  Because of its color, the quality of clarity is easy to see in a white wine.  In the thirty-four years of making wine, there have been only a handful of times that my white wines have fallen brilliantly clear on their own, and if I were not careful, the settled sediments would easily become suspended again into the wine.

The Same White Wine as Above After Filtration
Label is on Opposite Side of Jug as Viewed
Through 15 Inches of Wine

There are many fining agents on the market.  A fining agent is a material that is added to the wine prior to bottling that is supposed to promote charification.  They are more or less easy to use, but they can offer problems and often times the wine is no clearer or just slightly so after using them.  After experimenting with many of them, I find that by far the best and easiest fining agent to use is a filter.  Now, there is no question that just prior to bottling, I filter all of my wines.



When making wine at home, the containers used and their care are of primary importance.  I do not use wood containers because they are very difficult to keep clean and sterile.  The home wine makers that I come in contact with here in Greece usually use old wooden barrels that have been in use for generations and they have not been cared for well.  As a result, the wines produced in them pick up off flavors that are just not good!  Besides, if wine with wood flavoring is desired, there are different varieties of wood chips available in most wine making supply stores along with instructions for their proper use.  I use only glass, stainless steal, and plastic containers;  the plastic ones are used very briefly and only in the early stages of the wine making process.  Of course, the big advantages of glass and stainless steal are that they are easy to care for and to sterilize, they are easy to handle and move around, and they do not add any flavors of their own to the wine.

Two Gems of Northern Greece

Meteora: St. Barbara

Whenever friends or family come to stay with us they give us the opportunity to take them to see some interesting and unique places in Northern Greece.  This year, during Easter Week, we took friends from England to Meteora and Aigai at Vergina.  These are two of the many gems of northern Greece that are not visited by most tourists who are more interested in the islands of Greece or the Athens area and the Peloponnese.





Meteora: St. Varlaam

 Meteora which is just above the nearby town of Kalambaka is a collection of monasteries which sit upon the tops of shear cliff rocks pock marked with holes in them.  Because they are in such a seemingly inaccessible place positioned on the very tops of the cliffs, when seen for the first time people usually wonder how these monasteries were built.  Most of the monasteries have many steps to climb before entering their grounds and buildings, but each climb is well worth the effort for the views and experience.

Hill Housing the Royal Tombs

Vergina is a town in northern Greece and is also the site of the ancient city of Aigai; "The first city of Macedon" declares the brochure that you get when you pay to see the ruins of the ancient city and the tomb of Philip II father of Alexander the Great.  The actual tomb of Philip II is part of a small museum of the finds of the area and those artifacts that were discovered during the excavation of the artificial hill that buried the royal tombs.  The small museum is within the reconstructed hill, and it is an excellent example of the museums that have been built in recent years which are dedicated to exhibiting the specific finds of an area.

Racking the Wine

Wine Jugs Showing Lees

My tenth edition of Merriam Webster's Collegiate Dictionary among its many definitions for the word rack gives this one for the transitive verb: "to draw off (as wine) from the lees."  I have been making wine since 1978, and racking is a most important part of the process, if you wish to make a wine that you would be proud to serve at your dinner table and that will compete favorably with commercially produced ones.  There are other factors that go into producing a good to excellent wine, but more about those later.




Wine Being Racked

Those lees mentioned in the definition are the result of many and different causes most important of which include dead and dying yeast cells and excess insoluble acids and other insoluble materials that if not deposited would affect the clarity of the wine and give it a hazy appearance.  I generally rack my wines six times over the course of the twelve months from the time that I place the fermenting musts into glass containers to the time that I bottle the finished wine.  The fourth racking that I have just completed early this April is a little late by about one month by my standard, and there are two more rackings to be done before the filtering and final bottling of the wine in late July and early August.  Racking is important to prevent off flavors entering the wine which are primarily due to the decaying yeasts and hazes.  These off flavors can utterly destroy the quality of what would be an otherwise good tasting wine, giving it a heavy rotten egg smell and taste.




An Inexpensive Siphon

 In fact, racking is a decanting process which is carefully done to prevent redistributing the lees back into the liquid.  For the home wine maker this is easily accomplished by using a simple, inexpensive siphon devise which serves as both a pump and siphon and is fitted with a removable tip that draws the liquid into it from above the lees.

Greek Wild Onions



Broad Leaf Plant

 At this time of the year I usually get to work planting seeds for the coming summer season.  In fact though, this is also a time to harvest, but the harvest that I am thinking of is not at all a generally known one.  In New England in February most people know that it's time to collect the sap from the sugar maple and convert it into maple syrup, maple butter, maple candy, and other maple products.  Most people don't think of this as a harvest, but, in fact, for that part of the world it is the first harvest of the new season (year).





Deep in Hard Soil

Here, in this part of Greece I just harvested what the Greeks, especially the older Greeks, call βολβοί, or bulbs; these belong to a wild plant commonly known in Europe as the Tassel Hyacinth.  I was first introduced to these bulbs by my father when I was a child growing up in Haverhill, Massachusetts.  My father used to call them Greek Wild Onions.  When they are prepared properly, they taste nothing like an onion, and they are pink in color and they can be bitter to the taste.  They are not easy to harvest, requiring a 27 centimeter long fork or shovel to dig the bulbs out of the ground in what can be very hard packed soil.  Fortunately the bulbs produce easy to spot long, broad leaves and tassel like flowers, so finding them is not a chore.

Before Cleaning and Trimming

To prepare the bulbs for eating, the leaves are removed as well as the outer skin and roots of each bulb much as you would do an onion.  This gets to be a tedious affair since the bulbs excrete a sticky liquid that tends to get in the way of cleaning them.  Once the bulbs are clean they are soaked in water for a few days changing the water three or four times a day much as one does when curing olives.  This water pretreatment tends to remove some of the bitter materials within the bulbs, but more of this is accomplished when the bulbs are boiled in water for about 5 minutes.  Boiling the bulbs this way is repeated two or three times draining and replacing the water with fresh portions each time.  Finally, the cooked bulbs are rinsed, placed in a jar, covered in vinegar, capped and kept in the refrigerator for storage.  With the vinegar rinsed off, the bulbs are served in small portions at a time sprinkled with olive oil, salt and pepper.

Washed and Ready for Vinegar Storage

What This Blog is About

I am writing this blog to share information and my experiences with any one who has an interest in gardening, wine making, and visiting interesting places in the United States of America, Northern Greece, and elsewhere.


While we are both American citizens and we have a home in a small city in New Hampshire, my wife and I live in this small community of Paliouri, Greece, for much of the year, and we have been doing this for the past ten years.  We bought the four stremma, approximately one acre, plot of land in this village almost thirty years ago.  We started the foundation for our house on the plot just a few years after purchasing the land, and at various times over the past twenty-six years we have planted olive and other fruit trees on it, built and outfitted a home, planted a small vineyard, and established several garden plots for flowers and vegetables.  In that time we have also traveled considerably both within the USA and Greece and we have traveled to other parts of the world as well.


As an American living part-time abroad, I have come to learn much about the habits and culture of the Greek people.  It has been filled with and continues to be full of wonderful learning experiences which include occasional donkey serenades and flocks of sheep and goats.  At times this blog will feature some of those and other experiences.  My wife just mentioned that we might be early yet, but tomorrow we should go and look for some volvous (βολβούς).  I'll tell you all about them at a later time.

Start of the New Gardening Season

Cold Frame and Seed Cups

We have finally arrived back in Paliouri, Greece.  Before leaving here on November 20, 2011, for our home in the US, I planted what I call a winter garden.  The ground doesn't freeze here in the winter, so I planted lettuce, onion sets, garlic, cabbage sets, and other veggies that winter over nicely.  On returning we were not disappointed and found many fresh and good things to eat from the garden, and the harvest continues.  Now it's time to plant the summer tomatoes that we always look forward to, so I set up my portable "cold frame" which is nothing more than an old basement window frame that I salvaged when we replaced it with an aluminum one.  I simply built up the sides of the wood frame with some odd pieces of plywood that I saved from a previous construction project.

Cold Frame among the Roses

The cold frame pictured here measures (LxWxH) 100cm x 80cm x 40cm.  In addition to the seed cups, there are 4 5L bottles filled with water to act as heat sinks lining the insides of the frame.  The two maximum and minimum thermometers, one inside and the other outside the frame, monitor temperatures.  With the water heat sinks installed, there can be at least a 10 degree Fahrenheit higher temperature within the frame.  So, the last night that I recorded the minimum temperatures, just outside of the cold frame was 42 F while within it was 53 F.  At this time of year and with the sea just to our east by less than one mile, the temperature very seldom gets lower than 40 F.