The
Vineyard
The Vineyard where the grapes are grown for Minus 8
is located in Ontario, Canada. It has been owned by
the vinegar makers family for 3 generations. Over 100
years ago it was planted with native grape varieties.
In the last 30 years it has been replanted with French
Vinifera and French hybrids. The winemaker is also the
grape grower, which allows him to grow and harvest the
grapes exactly as he requires them for making Minus
8. Geographically, the vineyard is located in Ontario
because of it’s prolific agricultural production.
This is a cool climate region for grape growing. The
summers are very hot, and the winters extremely cold
(often below -20º C). Vineyards can be planted
in this region because it is cradled by Lake Ontario
& the Niagara Escarpment. The relative warmth of
the lake tempers somewhat the cold of winter. The Escarpment,
a geological ridge formation, stretches the length of
the region, and acts as a buffer for winds by inducing
circular currents of warmer air.
Geologists
say that the composition of the soil here was formed by
retracting glacier movement about 12,500 years ago. The
glaciers churned up and deposited clay, loam, sand, and
gravel, enriched with minerals and trace elements. All
4 of these soil types are found in areas of the vineyard
and different grape varieties are planted on the soil
type that suits them best.
The grape varieties that do well in Ontario are, not
surprisingly those that excel in well known cool climate
regions, such as Alsace, Germany, & Burgundy. The
summers are hot enough that Bordeaux varieties are also
very common here.
Viticulture / Grape Growing
Minus 8 Wine Vinegar is made from grapes that are picked
well past their normal harvest date, in the winter.
When the temperature drops to at least -8°C, the
grapes can be picked to make the wine for Minus 8 Vinegar.
The temperature must hold for several days to obtain
a solid freeze and the best quality juice. (German vintners
have made Eiswein in this way for many years).
The
idea is:
•
Several varieties of grapes are used in the making of Minus
8.
• Grapes oxidize on the vine over the autumn & winter
adding complexity to the flavour of the juice.
• Grapes dehydrate, concentrating the sugars, acids
& flavours in the grape.
• The grapes are all netted to keep birds and animals
from eating them.
• When at least -8°C the water component of the
juice turns to ice inside the fruit, leaving the acid, sugars
& flavours in liquid form to be pressed out.
• The grapes are hand picked, usually at night when
the temperature is lowest. The lower the temperature, the
more concentrated the juice.
• Halogen lanterns powered by portable generators are
erected in the vineyard for the pickers to see by.
• The grapes are immediately pressed at freezing temperatures
to extract the purest juice. If the grapes were allowed to
thaw the whole process would be wasted.
• Like any good wine, quality begins in the vineyard.
Depending on the variety of grape, growing techniques, and
the harvest/pressing temperature and method, the juice will
have a certain sugar level, ph balance, and taste. The juice
is very sweet, thick, and most of all - delicious!
Yield
On average, the crop yields about one eighth of the juice
that it would if pressed at regular autumn harvest. Yields
can be even lower if the winter is slower in achieving necessary
conditions.
Vinification / Wine Making
For Minus 8 Wine Vinegar, the next step in the process is
to make wine from the juice. Many different varieties of grape
have been harvested for the preparation of Minus 8 Wine Vinegar,
both red and white grapes are used. The winemaker blends the
varieties according to his tastes to create the base wine
for Minus 8 Vinegar. Wine making with this special juice takes
6 to 9 months.
Acetification / Vinegar Making
Once the wine is finished, the vinegar can get started. Minus
8 Wine Vinegar is the result of traditional bacterial fermentation
of a finished wine. Vinegar is made by a bacterial fermentation
of alcohol, producing acetic acid. The selection of bacteria
is very important – different types will produce different
effects (the same with yeasts and wine making). The bacteria
for Minus 8 is in the form of what is called a “mother”
(i.e. a big purple floating blob of gelatinous mass, which
is why some people call it the “mother-in-law”).
This mother was developed by the vinegar / wine maker, and
it is used year after year, from batch to batch like a sourdough
starter for bread. The fermentation process is very lengthy,
and contrary to the saying that vinegar is just wine that’s
gone bad, requires a great deal of care and attention
Aging
Minus 8 is aged several years before release, partially in
French Oak. It is blended, in a similar way to that in which
sherry is blended in a solera system. The first vintage of
vinegar is 1997. Each subsequent vintage is aged separately.
When ready, a portion of each vintage is blended for the bottling
of the final product, which is Minus 8. A portion of each
vintage is reserved for blending in future years. This brings
complexity of flavour and depth of age to the process. Allowing
for taste differences due to individual vintages, this system
provides for consistency of Minus 8 from year to year.
How does Minus 8 Wine Wine Vinegar differ from other vinegar
such as balsamic?
• Balsamic is made from fermented boiled grape must,
Minus 8 is made from finished wine.
• Different grape varieties.
• The viscosity of Minus 8 is due to natural oxidization,
freezing, & aging. Balsamics viscosity is due to boiling
& aging.
• Acid components - Minus 8 contains a high residual
amount of tartaric acid (naturally occurring grape acid),
due to cool climate grape growing, and grape variety. As tartaric
acid is not volatile like acetic acid, this makes Minus 8
unique for reduction and finishing in culinary use.
• Minus 8 differs from flavoured or infused vinegars.
In these types of vinegar, fruits, honey, spices, wines, or
alcohol etc have been added to the vinegar.
• Traditional fermentation takes several months and
develops the most complex flavour profile. Modern fermentation
equipment, such as vinegar processing units for fast/high
volume fermentation is not used in the making of Minus 8.
• What grapes are used in making Minus 8? - The exact
composition is a well kept secret. A good nose can discern
several varieties, some hints lie in Alsace & Germany.
There are 8 main types of grape, both red & white are
used.
For More Information please
Last
updated:
29-Jan-2008
Copyright 2005 Oakleaf European Ltd All Rights Reserved
