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Vino-culture

The smell roasting pork had me looking longingly back over my shoulder at the grill with a gutted piglet spinning over the coals, lovingly basted by a man who clearly took his pig very seriously. At my near-wrecking of the bike as I smiled and waved, the little group gathered around the spit waived me down and beckoned us over.   We just smiled ourselves into something special. We were riding west into Mikulov, a small town in the center of Moravian wine country. I was bored ... the Greenways trail we had been following had spent too many miles on the barren trail through the border no-man's land. The communist government had cleared everything along this strip so they could patrol and shoot whatever moved without obstruction. And they had done such a thorough job I had lost interest in the ride beyond marveling at the difference between the cultural desert we traveled and the rest of this rich country that had amazed. So I led us off the trail onto a little detour into a small town seeking something a little more interesting. Seek and you shall find. As we rode past a little wine cellar road outside of the village my nose let me to roast pig and a wine-making party.   Crates of white reisling and purple cabernet grapes picked that morning waited in a trailer across the road. The cellar buzzed with a family busily shoveling grapes and juice that had just been crushed into a barrel with a screw lid to squish out the last of the juice. A young boy used a strainer to take out debris. A man with a garden hose syphoned the juice into a larger bucket into the lower level of the brick cellar. The walls of the lower cellar are gunky with white mildew and mold.

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