How are you supposed to get a square peg into a dry hole?
Some would say that you can’t farm without water. I mean, it’s common sense, even to the most removed of us – agriculture requires water. And it tends to be a lot of it.
I mean, farming is hard enough already. Those early starts and late finishes, the yielding of crops one year and complete drought the next – it’s not for the faint-hearted. Especially since the 21st century now says that you don’t have to farm to survive, it’s a wonder anyone is holding on to such a thing.
We’re going to take you even further away from everything you’ve grown to know and love. Ever heard of dry farming? Probably not. What’s the first thing that comes to mind when you hear a phrase like that? Cows lying in a meadow panting?
As far-fetched as it sounds, dry farming is a legitimate practice that may have been used a while back – I don’t know all that much about agriculture. However, what’s truly fascinating about it is that there are some people out there using this way of farming today – in 2018.
I’ll explain myself. Dry farming is when the farmer only uses rainwater that’s fallen to the ground and made its home in the soil to produce the farm’s produce. This is truly throwing caution to the wind – and the clouds, it would seem.
If there’s no rain, there are no grapes. The only way to quench their thirst comes from the sky – which means every day is a gamble as everyone stands around playing the yielding lottery.
It’s risky business producing wine in this way. It’s already risky business producing wine – typically, you’ll spend more money making the wine than the customer will spend on it. So to become a complete slave to punishment is almost unheard of these days.
However, your mind could be changed about such a strange tradition when you visit Square Peg Winery. While their farming practices may be befuddling, their reasons and motives are nothing short of saintly.
You see, the world is slowly – but surely – running out of water. I’ll cut to the chase because this isn’t a PSA about how you can save the environment. By reducing the amount of water they use, Square Peg Winery are minimalizing the impact their have on the environment as they cultivate the one thing they love the most.
As well as the positive environmental effects, the wine is also better off for it as well. The terroir is allowed to truly shine through, drawing reactions of surprise and satisfaction from visiting winetasters.
Square Peg Wines
Pinot Noir: why make everything with an average quality when you can just make one thing of excellent quality?
This is what Square Peg Winery has done. Their borderline obsessive nature around Pinot Noir has led them to attract numerous awards and dozens of tasting groups who are keen to see what the fuss is all about.
Their Pinot Noir is layered, creamy, and soft with a surprisingly velvet finish. While it continues to project the acidic backbone and full fruit that’s typical of a Pinot, it also shows an incredible level of balance and restraint.
This is the type of wine that you can eagerly uncork now, or, if you’re one of those delayed-gratification types, can save it for later and cellar it. Either way, it’s going to make you pray to the rain gods for enough rain to keep the wine cellar stocked for a long time.
There’s something to be said for dry farming – if it yields crops that taste this good. Don’t underestimate the power of traditional farming practices. I mean, what’s the point of reinventing the wheel, anyway?
- Bolivian Wine
- chilean wine
- Civil rights
- Coffee Producers
- Coffees & Teas
- Craft Beer
- grape varietals
- Indie Bands
- indie music
- Latino Heritage Month
- Master of Port
- Mothers Day
- New Orleans
- New Zealand
- Pinot Gris
- pomegranate wine
- Portuguese Wine
- Soil & Minerals
- sparkling wine
- Story Thursday
- Tea Producers
- Tequila Expert
- Vinely Live Events
- wild west
- Wine and Sandwiches
- Wine Bars
- Wine studio
October 22 • Uncategorized
Dia de los Muertos: Food, Culture and Tradition
Homes around the U.S. are being decorated with pumpkins, ghouls and witches in anticipation of Halloween, but in Mexico, the date coincides with the start of a more ancient tradition that has nothing to do with fright and much to do with culture, food and drinks.
September 29 • Bolivian Wine
Bolivian Wine: from the Andes to your Table
Bolivia may not instantly come to mind when one thinks of wine, but the South American country has a long and rich viticulture history that dates back to the arrival of the Spanish missionaries, who first planted vines around the wealthy silver-mining city of Potosi in the mid-16th century.
September 25 • Coffee Producers
The ‘Arabica’ Whisperer
The best part of waking up? Well, it’s coffee, of course.
Humanity truly runs on this beverage that helps millions of people around the world wake up, work and function. And if it’s of the Arabica variety, its delicious ‘kick’ will keep you going strong all day long.
September 15 • Latino Heritage Month
Raise a toast to Latino Heritage Month
The Empire State Building kicked off Latino Heritage Month by shining red, white and green colors onto the New York skylight on September 15 in honor of the Mexican flag.
August 16 • Music
PEOPLE ARE STRANGE: Jim Morrison
Jim was quoted in his poetic nature: “Being drunk is a good disguise.” He said. “It means I can talk to assholes.”
May 31 • Civil rights
Hennessy: The Cognac of Hip Hop & Civil Rights (Part 2)
It’s safe to say we would all agree Hennessy and Hip-Hop are associated with each other in a special way. We would even go as far to say, Hennessy has reached global iconic status thanks to that fact. That being said, while the cognac of hip-hop was catapulted to its iconic stature thanks to the help of artist like Tupac and Nas, what we don’t know by looking at the surface is that Hennessy has a long standing tradition of supporting people of African decent.
July 15 • shots
The First “Shot” Ever Served: A Tale of the West
It’s always a race against the heat in the West. Hell, there’s a score of difference races around here. There’s a race to the riches and a race to the hills where the riches lay. There’s a race to food and shelter and the means in which a man might make to get them. There’s a race to the women and to the brothels and saloons where you can find them at. I don’t look for my women in those places but I often find myself in them for other races. Mine is a race to whiskey. It’s only a matter of time before I find myself in one today.
October 20 • Bolivia
Bertil Tøttenborg, Sommelier at renowned GUSTU Restaurant - The magnificence of Bolivian wines