Every day trucks from Mexico, California, Texas, Arizona, Florida and no doubt all sorts of other places with names and histories of their own drive north full of lemons for the houses and restaurants of the Okanagan Valley in Canada. They sure are pretty things.
Nice sour things full of citric acid.
Thing is, we have citric acid here too, and it looks like this (well, growing over the fence of my neighbour down the way.)
That’s right, until Veraison, that special time when the grape vine lays down malolactic (apple) acids in its skins and starts to colour up with all kinds of exquisite sparks of taste and complexity (in the skin), grapes are almost 100% citric acid.
Veraison usually comes in the third week of July or so here, but it’s going to be early this year. Before then, vineyards need to thin out their extra clusters. They throw them away. We could have a second crop on every vineyard, tens of thousands of hectares of production, of wonderful grapey citric acid, for our salads and all our other special things. I tried it last year, a little past version, and the juice made wondrous salads, with gentle grape flavours, and the whole thing was not so sharp as a lemon, but subtle and very fine.
Without spending a drop more water than we are spending now, we could transform our food culture and add a completely new souring agent, one with hundreds of complex variations, to the world food table.
We would be a global food destination. Talk about added value. Talk about something you chefs should be getting onto like last week. I mean, the wine is getting to be pretty generic these days, and vineyards are scarcely paying and all, and this could change everything. Let’s go!