Autumn smells
- The wine sector has its peak of the year at the beginning of the autumn. The smell of apple (Malus domestica) that has occurred in our environment is the predominant at this time. Comedies dedicated to grapes (Vitis vinifera) are similar.
A sweet, thick, sweet and salty scent, an ancestral and current perfume that makes a whistle in the mouth dance. The thick must fermenting in all kinds of vessels and wineries, pouring them out, releasing the intense carbon dioxide. By fermenting sweet aromatic musts you will want to attract nostalgic smells: it was in the spring when the fragrances of the flower and the full fragrance that the fruit had before hitting and crushing. I also find here and there the ivory that, having been crushed in the lagar, has been cut off for fertilisers or for cattle jars and is already starting to live. A spicy, sharp, penetrating smell, which does not penetrate without the noses knighting.
Comedies dedicated to grapes (Vitis vinifera) are similar. When the cluster of grapes flushes and collides with each other, the intense smell of the skin, the jet, which drags to the teeth the notch that springs from the bottom of a machine. By separating the grains from the vine from the stem, more pleasant vapours spread. Witnesses of the presence of wasps in the grape lagars at the beginning of the consignment. From afar they take the smell of the grape sugar stack, the beginning of a long journey of smells and perfumes to reach the end of the bottle. The sweet cardinals of the must when fermenting will become a delicious pincho that will be tasted with avidity throughout the cup. This journey will break into the skins, seeds and stems of the grapes that have remained on the lagar’s watering down by removing the must. This pats is also allowed to ferment well and without stopping living or bursting, it is carried along the path of distillation. There, the wire will become a living drink, with a malignant hot juice spirit, which will drive away, excite and excite the pituitary oruchids, which are considered as remains of vinification.
The memory of all those smells reaches me to the ceiling of my mouth. When I set my foot to welcome an unparalleled cold, the smell of smoke from roasted wood, from Northern Oak (Quercus rubra) in front of wood, a little smoked, like a cheese, under the smell of a subtle smoke.
