Weathered and rusted steel – 42″ x 60″
By Danno, 2006
This large steel panel has been aged in the snow and rain of this unseasonally warm winter of 2005-2006. Matured under a pine tree this piece saw many things fall on it, including pine cones, pine needles, bugs, and even a couple of bird poops. One day I woke to see that the piece had been covered in a light dusting of snow during the night. There were what looked like mouse tracks across the snow – with a larger set of cat paws right next to them.
Naramata Gold is named for the current boom of all things wine here in Naramata. Of which, quite a few bottles were enjoyed during the making of this piece. Special thanks to my neighbors and friends, Derek and Yanti, both of whom have tried on a occasion to take my understanding of wine to a new level.
Wine grape varieties
“Wine is usually made from one or more varieties of the European species, Vitis vinifera. When one of these varieties, such as Pinot Noir, Chardonnay, or Merlot, for example, is used as the predominant grape (usually defined by law as a minimum of 75 or 85%) the result is a varietal, as opposed to a blended wine. Blended wines are in no way inferior to varietal wines; indeed, some of the world’s most valued and expensive wines from the Bordeaux, Rioja or Tuscany regions, are a blend of several grape varieties of the same vintage.
Wine can also be made from other species or from hybrids, created by the genetic crossing of two species. Vitis labrusca, Vitis aestivalis, Vitis Muscadinia, Vitis rupestris, Vitis rotundifolia and Vitis riparia are native North American grapes, usually grown for eating in fruit form or made into grape juice, jam, or jelly, but sometimes made into wine, eg. Concord wine (a Vitis labrusca species). Although generally prohibited by law in traditional wine regions, hybrids are planted in substantial numbers in cool-climate viticultural areas.
Hybrids are not to be confused with the practice of grafting. Most of the world’s vineyards are planted with European vinifera vines that have been grafted onto North American species rootstock. This is common practice because North American grape species are resistant to phylloxera. Grafting is done in every wine-producing country of the World except for Chile, which has yet to be exposed to the bug.
The variety of grape(s), aspect (geography), elevation, and topography of the vineyard, type and chemistry of soil, the climate and seasonal conditions under which grapes are grown, the local yeast cultures altogether form the concept of “terroir.” The range of possibilities lead to great variety among wine products, which is extended by the fermentation, finishing, and aging processes. Many small producers use growing and production methods that preserve or accentuate the aroma and taste influences of their unique terroir.”
From the superb Wikipedia.