By Timothy S.
Labour Day is around the corner and what better way to celebrate your day off by appreciating the FRUITS of labour! Although some processes are able to be automated with modern technology, wine is still a human-labour-intensive industry. Today I will be discussing the steps that are taken to create wine that still requires a human touch; wine isn’t as easy as fermented grape juice after all. I hope that by the end of this post you’ll have a new appreciation for the craftsmen who are involved with the art of wine-making!
Picking is a rarely appreciated but extremely important labour in the process in wine-making. Grape-pickers must look through every grape in the field to find the most appropriately ripened grapes for the wine they are picking for. Imagine having to spend all your time out in the hot sun, having to go up and down a long stretch of land, looking at every bunch, picking only the grapes that match a description whilst avoiding any accidental bruising of the others. There are machine harvesters these days, but they cannot be used on steep slopes yet. Each row being harvested in those conditions would essentially be a long hike every day for these unfortunate grape-pickers!
在葡萄酒釀造過程中，採摘是一種鮮為人知但極為重要的工作。 採摘葡萄的人必須仔細檢查田間的每種葡萄，以找到最適合自己採摘的葡萄酒的成熟葡萄。 試想一下，在烈日下走過漫長的土地，看過一束束的葡萄，只為採摘合適的葡萄，同時還要避免其他葡萄的擦傷。 現在有機器收割機，但是不能在陡坡上使用。 對於這些葡萄採摘者，在這種情況下收穫的每一行葡萄基本上都是漫長的路程！
Crushing is the process of splitting the grape skins to release some of the grape juice. It has been portrayed most commonly by the media in the old-fashioned way; with feet! This is not only a labour-intensive process, but it provides a reason for the community to come together and join in the festivities, much like how a bottle of wine should be enjoyed: with company.
The Old World has some of the most desirable wines to these days. With Old World wines can come old traditions. Doudet-Naudin hand-pick all their wines, and I have hand-picked a vintage for you to enjoy this May Day. The Doudet-Naudin Chablis (2018) is made from 100% chardonnay and is 100% hand-picked. Savour the immense effort that was put into crafting this refreshing wine, with citrus and lime notes and a medium body. Perfect as an aperitif, this is just the wine to start any May Day meetups at restaurants.
Why not pair labour-intensive wine with labour-intensive food? The Doudet-Naudin Morgon (2016) is a wine that goes best with dark meats that have been cooked slowly; by the careful hand of the chef. With a nose of dark cherries and notes of wild strawberries and blackberries, what better wine is there to bring out the sweetness of a day off from your hard work?
為什麼不邊喝花心思的葡萄酒，邊吃花心思的食物？ Doudet-Naudin Morgon（2016）是一款搭配慢煮熟的深色肉搭配的最佳葡萄酒。 在廚師的精心照料下 帶著黑櫻桃的香氣和野草莓和黑莓的香氣，有什麼更好的葡萄酒可以將你辛勞工作一天的疲憊一掃而空呢？