I know I said that I’d try to keep up with the blog’s new schedule of a weekly Friday post, but because the our goal involves “informative entertainment”, I simply had to share this little tidbit as a follow-up to my post last week on Swiss wines.
One of my industry idols, Ms. Bel Castro of Enderun Colleges, sent me a message after happening upon the article, and the additional information she provided was definitely interesting.
I don’t think I could express it any better than quoting our conversation:
Bel: BTW… You do know the story behind Œil-de-Perdrix?
Me: As far as I know it has to be 100% Pinot Noir to be labeled as such in Switzerland.
Bel: Hahaha… Yes, but translate it.
Me: Partridge eye?
Me: (profanities) Don’t tell me there’s a gruesome back story to this.
Me: Oh dear. Tell me.
Bel: The name Œil-de-Perdrix means “eye of partridge in French, a reference to the pale pink colour of the eye of a partridge in death throes. The ideal color
Me: Ew. Hahaha
Me: I’ll edit the article and insert that little gruesome tidbit.
Bel: Sooooo scientific
Me: I knoooooooooow
Bel: How long should the skins be in contact with the wine*?
Me: Oh God. Just enough until… Ugh.
Bel: Uhmmmm… Until it’s as pink as the eye of a dying partridge
Bel: I love telling that story in class.
Bel: Nid d’Amour means “Love Nest”. It’s just TOO MUCH!
I hope this macabre (is it really, considering the bit about the “love nest”) information is as interesting to everyone as it was with me.
On Friday, I’m posting about a new online wine source.
*The amount of time the skin of black/red grapes are in contact with the wine determines, very simply put, how red the wine is. Rosés tend to have the skin of the grapes spend a shorter amount of time with the skin of the grapes, typically about 12-36 hours. For perspective, red wine can have their skins in contact with the wine for as little as two weeks to upwards of two weeks.
Special thanks to Ms. Bel Castro, Assistant Dean, College of Hospitality Management, Enderun Colleges