Sunday Music

Sunday Music, Monday Edition

It’s hot, and will stay hot at over 30° C for the coming days, as it was over the last days. Thankfully the nights still do become cooler, it is not full summer yet. But if this is an omen, then we’ll see a really hot few months ahead. Something definitely changed over the last years. Nowadays varieties of wine can be grown here in Franconia that would have been impossible to cultivate fifteen or twenty years ago, namely different Burgundys and Merlot. Riesling on the other hand becomes difficult, the grapes are too delicate simply because their skin is too thin. Sylvaner is more robust, thankfully it is in no danger. The wine growers are presently working full power because the vines are too full, there is a danger of dew imminent if the grapes are not aired enough. Water control, water management, and irrigation are the important future tasks. As Hunter Stockton Thompson once remarked, drugs should come in the best available quality.
This Sunday Music on a Monday is a nocturne (number 183) composed by Mikalojus Konstantinas ČIURLIONIS (Ger., Eng.) (1875-1911), in the piano version performed by Aleksandra JUOZAPÈNAITÈ-EESMAA (Et., about). If you are interested and a bit curious, listen to a version performed by Atlieka Lina ŽILINSKAITÈ (about whom I sadly could not find more information) on an instrument I do not know here.
I hope you enjoy the music, and find it not too melancholic. May the week be good to all of us. And the vine.

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11 thoughts on “Sunday Music, Monday Edition

  1. Not melancholic, I found it more soothing and a refreshing sound for hot weather! I told the MITM wine production in your area! He had read much of the same and the effects climate change is having on production around the world! I’m thinking about laying in some of my favorite Rieslings! xoxo

  2. “… also a quart of tequila, a quart of rum, a case of Budweiser, a pint of raw ether and two dozen amyls. Not that we needed all that for the trip, but once you get locked into a serious drug collection, the tendency is to push it as far as you can.” HST

    Riesling endangered? YIKES! How about the Auslese and Spätlese? [worries]

  3. Flipping warm here, though I think it’s cooling.
    I know nothing of wine, as I’m not that keen…. I like the fizzy stuff 🙂
    The music sounds like it should be accompanying and black and white film featuring a woman in a cloche hat….so I rather like it.
    Sx

  4. Ponita says:

    I have read about the wine issues also, but as I don’t like to drink it, I have nothing to add, other than those who do should stock up on their faves!

    I checked out the other video of this piece. Some sort of zither, and after a google search, it turns out that is a Lithuanian kankles, a type of zither. Looks quite complicated flipping all those switches while plucking the strings. But it sounds lovely!

    I hope you stay cool. We had the heat last week but it has now cooled off. If you believe the farmer’s almanac, it will be a hot and dry summer here. We don’t grow grapes for wine, but lots of other crops. So I am hopeful there will be enough moisture for the farmers. It is devastating if there is not enough… or too much.

  5. Putting some of your favorite Rieslings in the cellar is not a bad idea I’d say, dear Savannah. I do not know how they develop over time, and I do not know which wine year or vintage is really storable and for what long, but it is generally a good idea & worth a second thought. That things change is not ignorable anymore – and they do not change somewhere but e.g. here in the South of Germany, in Northern Italy & the South of France – not to mention Spain. And remember what Zoe wrote some months ago about the nice people who started to grow and make their own wine in Norfolk ! It must btw have a special note to it because of the Sea
    Look for Spät~ and Auslese quality, the better stuff ; I usually drink Kabinett, a good compromise between quality, price, and Ach, einer geht noch ! Normally no head afterwards, because limited use of sulphur, but this depends largely on the single winemaker. (In Ludwig I trust – makes no nonsense in the cellar, nothing fancy, but good craftmanship.)

    The drama of the avid collector LẌ. And there was a salt shaker involved, too. I think when HST run for Sherrif he had something in his agenda about having dealers of mediocre wares standing at the pillars.
    Auslese should generally be no problem because ripe and overripe grapes are handpicked, noble rot is possible, also “Großes Gewächs” should be possible. Also dry white Spätlese should be possible, but forget Eiswein or anything like that. But generally, as it is in this year, the vines are much too full now, you simply have to cut back. And when something goes wrong in the next three months … I think it was always a bit of a gamble, but now it is more of a gamble than before.
    BTW Spätlesen should generally be good storable.

    The fizzy stuff is also affected, all bubbly is made from white grapes – I remember to have read about difficulties in the large growing regions of Northern Italy and parts of France either last year or two years ago, dear MsScarlet, so I am sorry to tell you the naked truth : Champers is endangered !
    What would the lady in the hat do ? Stroll through a serene Baltic scenery ? Have a coffee in Vilnius ? Drink tea with decadent inter-war types in Warschau ? Bath in champagne in St.Petersburg – Ach …

  6. Sorry Ponita I was searching for words while You commented …
    “Kankles” – never heared of before, thank you for finding out. I have only a vague idea why she flips all these switches – I think it is the same principle as you have in a large harp, but here you do it with the feet. But do not nail me to explain this, as I said it is only a vague idea. And it sounds very different from the piano version, doesn’t it ?! More warm, less academic.
    I think it is only a matter of time since the first Canadian wine (or isn’t there already some in the coastal regions ?) will be harvested in Manitoba !
    I should have a look into the Hundertjährige, but I fear he says something similar, hot, dry, with the danger of fire etc. rising. The annual mid-summer-fire is now brought down from the hills to the valley near the little “lake” (it is more of a puddle) – but they are already looking out and flying over the woods beause of the danger of fire. And nobody wants our already endangered Riesling to be brushed away from the Franconian earth by a withering wildfire !

  7. What a delightful nocturne, by a composer I’d never heard of.

    We sampled some of our local vineyard’s first attempt at red wine the other week – not the best pinot noir we’d ever drunk, but the best English pinot noir…..
    A white grape that’s become popular with growers here over the last few years is Bacchus, which I think is a German variety. It’s doing very well.

    Chilly today, I’ve been wearing a jacket outside. I’d like warmer weather for June, though 30º is unlikely here.

  8. A interesting man, painter, composer and more (perhaps a synaesthete, seeing music ?), died too young. I found him by accident, really, but can not retrieve the serpentine search – as always its down the rabbit hole, when I start I do not know where I come out.
    Now that You say it I remember that You mentioned a trip to Your winemaker (and that I forgot to ask about the result) – and the Bacchus ; I remember that I wondered even when You mentioned for the first time that they use this variant. I am sure it makes sense, after all they are the professionals.
    But Bacchus is always – I hate the phrase “I don’t know” – but here it is my last refuge. I remember that the Staatliche Hofkeller had an excellent Bacchus years ago, forgot the year, but it was before 2010.
    I am in no position to say something about Your winemaker’s products, their efforts – surely of high professional standard etcetc – but why not try a Sylvaner ?
    I am sure that there is a possibility for a suited place with an acceptable micro-climate, and it is a good bet. If they have the possibility, it is worth a try. If they can go for red … but it would be a good idea to have the Sylvaner vines blessed by Roman Catholic priest before (or at some early point I think), preferably a bishop, after all it was the frater abbot of cloister Ebrach Alberich DEGEN who brought it to Franconia in the 17th century, the Rebstöcke survived even that terrible vine killing pest in the 19th century.
    About reds I can say nothing – I can not drink them anymore. Is it the tannin or whatever, the Gerbsäure, I do not know – one can kill me with a vat of excellent burgundy, not by drowning …

    A jacket ?! I had all two air conditioning machines running in my vehicle this afternoon at full power, and after hours it was still like a Finnish sauna – the difference after stepping out was marginal. They promised a clear sky for tonight, so there is hope for coolness … oh dear … – YO !

  9. Ponita says:

    Mago, I doubt the grape vines could withstand our winters so probably no Manitoba wines in the future. Unless it warms up very significantly! We routinely get to -30C or colder in winter, and are often below freezing for 5+ months of the year. Not a good habitat for a vinyard!

  10. Don’t despair Ponita : All is possible with a little good will and compromise on all sides !
    Ach I guess in this written form the sarcasm does not come over, I am a little sideways today. I blame the heat, idiotic drivers, and tons of happy-go-lucky-bullshit on the radio – I just have to re-adjust, sorry. AND I looked into the news today, no good idea, really not …

  11. Bacchus has become very popular among Norfolk growers in the last five years, it suits the climate and the soil, it seems. It so happens that we’re drinking our last bottle from a year ago, this evening. It is certainly not last resort, I think. I know they also grow pinot blanc, pinot noir (the first grapes of all three varieties will be harvested this year; up to now they’ve bought in all their grapes) and this spring they planted 11,000 more vines – don’t know what variety they are, though. I’m not sure we can run to a bishop for a blessing, but I do have an Archdeacon friend who could well be persuaded, since a libation will undoubtedly be involved during the proceedings.

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