Petes-Pix: Cyprus

My Books

"Pinotage: Behind the Legends of South Africa's own wine" is available on the ibookstore

Learn more about my new book telling all about Pinotage and read sample pages at
pinotagebook.weebly.com

A I Perold's
A Treatise
on Viticulture
A I Perold (1880-1941) was South Africa's first Professor of Viticulture and Oenology. He dedicated himself to improving the quality of grapes for wine, brandy and the table. He studied wine and brandy production in Europe, imported more than 60 varieties to the Cape and bred new ones. Perold said this book “is intended to serve both the student and the practical grape-grower. There are in it technical passages that will appeal more to the student, e.g. the chapters dealing with the biology of the vine, its external and internal morphology, the theory of grafting. My remarks on the practice of viticulture, such as those dealing with the propagation, manuring and pruning of the vine, the production of table grapes for export, will, it is hoped, assist the practical grape-grower as well as the student.” This is a newly typeset reprint, not a photocopy. Text on the 712 pages have been aligned to match the original pagination so any external references to pages in the Treatise will be valid in this edition
Available in paperback and hardback editions. 712 pages

A Year in Paarl
with
A I Perold

Dr Perolds report on his Paarl experiments 1915 - 1916 reprinted with glossary, introduction and brief biography. Fascinating historical document on viticulture for wine and table grapes, wine and brandy making.

02 January 2018

Cyprus

Boxing Day, fly to Limassol, Cyprus with Saga flying with BA. Silver Card gets us into business class lounge with lunch and wines.

Sunset seen from plane

Our accommodation is Elias Beach Hotel, on a fully inclusive basis. Buffet meals are good but included wine is pretty basic...

We have a seaview room and are upgraded to a superior room with a separate seating area.

We take one of the two included excursions and visit an olive farm and mill. It's harvest time and growers bring their olives to be pressed.

Olives are sucked through base of hopper to the destemmer

First the olives are emptied into a hopper to be destemmed. After all the material other than olives have been removed, the olives are washed and weighed - growers pay by weight of olives that are pressed.

Then they are pressed under these revolving stone wheels. The oil goes to numbered tanks and the growers fill the containers they have brought with them.

Apart from the oil not needing fermenting and thus being ready as soon as pressed, the process is otherwise the same as winemaking.