Nayan Gowda (vinosity in days of yore)
@vinosity.bsky.social
Winemaker based in Bolivia. Ex-chef
Ex-winemaker for Jardín Oculto in the Cinti Valley.
Posting about wine (obviously), food, with some ancient history and geology.
https://www.jancisrobinson.com/articles/bolivian-adventure
New project imminent...
Ex-winemaker for Jardín Oculto in the Cinti Valley.
Posting about wine (obviously), food, with some ancient history and geology.
https://www.jancisrobinson.com/articles/bolivian-adventure
New project imminent...
Who knew that there are two words in Spanish for brains.
One is what you think with "cerebro".
The other is what you eat "seso".
(obviously you Spanish speakers do)
For a language that uses the same word for so many things...
Anyway, do any of you know some good Spanish language zombie movies?
One is what you think with "cerebro".
The other is what you eat "seso".
(obviously you Spanish speakers do)
For a language that uses the same word for so many things...
Anyway, do any of you know some good Spanish language zombie movies?
November 20, 2025 at 9:24 PM
Who knew that there are two words in Spanish for brains.
One is what you think with "cerebro".
The other is what you eat "seso".
(obviously you Spanish speakers do)
For a language that uses the same word for so many things...
Anyway, do any of you know some good Spanish language zombie movies?
One is what you think with "cerebro".
The other is what you eat "seso".
(obviously you Spanish speakers do)
For a language that uses the same word for so many things...
Anyway, do any of you know some good Spanish language zombie movies?
Table grape harvest in Luribay, today.
This is Red Globe.
It is in beautiful condition; but scarily early.
We have already had one, very, early harvest with 25; I do not need an earlier one with 26.
This is Red Globe.
It is in beautiful condition; but scarily early.
We have already had one, very, early harvest with 25; I do not need an earlier one with 26.
November 19, 2025 at 5:31 PM
Table grape harvest in Luribay, today.
This is Red Globe.
It is in beautiful condition; but scarily early.
We have already had one, very, early harvest with 25; I do not need an earlier one with 26.
This is Red Globe.
It is in beautiful condition; but scarily early.
We have already had one, very, early harvest with 25; I do not need an earlier one with 26.
Update on this...
I talked to Max, yesterday evening.
He is extending his stay in Luribay from 5 days... to at least 7.
He is loving doing vineyard work; and he wants to learn more about agriculture, in general.
I fear he may have gone native.
Shame he doesn't do social media.
I talked to Max, yesterday evening.
He is extending his stay in Luribay from 5 days... to at least 7.
He is loving doing vineyard work; and he wants to learn more about agriculture, in general.
I fear he may have gone native.
Shame he doesn't do social media.
You know how once in your life, you need to get out of your comfort zone, and do something a little bit crazy...
I've done that a few times in mine.
I'm about to send a young, Irish chef (ex-Arzak) to go do some vineyard work, by proxy, in Luribay.
I respect his ethic and insanity.
I've done that a few times in mine.
I'm about to send a young, Irish chef (ex-Arzak) to go do some vineyard work, by proxy, in Luribay.
I respect his ethic and insanity.
November 19, 2025 at 10:10 AM
Update on this...
I talked to Max, yesterday evening.
He is extending his stay in Luribay from 5 days... to at least 7.
He is loving doing vineyard work; and he wants to learn more about agriculture, in general.
I fear he may have gone native.
Shame he doesn't do social media.
I talked to Max, yesterday evening.
He is extending his stay in Luribay from 5 days... to at least 7.
He is loving doing vineyard work; and he wants to learn more about agriculture, in general.
I fear he may have gone native.
Shame he doesn't do social media.
You know how once in your life, you need to get out of your comfort zone, and do something a little bit crazy...
I've done that a few times in mine.
I'm about to send a young, Irish chef (ex-Arzak) to go do some vineyard work, by proxy, in Luribay.
I respect his ethic and insanity.
I've done that a few times in mine.
I'm about to send a young, Irish chef (ex-Arzak) to go do some vineyard work, by proxy, in Luribay.
I respect his ethic and insanity.
November 14, 2025 at 11:09 AM
You know how once in your life, you need to get out of your comfort zone, and do something a little bit crazy...
I've done that a few times in mine.
I'm about to send a young, Irish chef (ex-Arzak) to go do some vineyard work, by proxy, in Luribay.
I respect his ethic and insanity.
I've done that a few times in mine.
I'm about to send a young, Irish chef (ex-Arzak) to go do some vineyard work, by proxy, in Luribay.
I respect his ethic and insanity.
I mean, I've always had a high opinion of myself; but this is too much.
November 14, 2025 at 9:27 AM
I mean, I've always had a high opinion of myself; but this is too much.
With pizza, last night at Imilla Alzada.
The 11 Lapostelle Chard, was incredible. Think it's the third time I have tasted this vintage.
The Alma Oculta Cabernet was big; but also delicious. Made for a nice foil against the La Concepción; which was more elegant.
The 11 Lapostelle Chard, was incredible. Think it's the third time I have tasted this vintage.
The Alma Oculta Cabernet was big; but also delicious. Made for a nice foil against the La Concepción; which was more elegant.
November 14, 2025 at 4:34 AM
With pizza, last night at Imilla Alzada.
The 11 Lapostelle Chard, was incredible. Think it's the third time I have tasted this vintage.
The Alma Oculta Cabernet was big; but also delicious. Made for a nice foil against the La Concepción; which was more elegant.
The 11 Lapostelle Chard, was incredible. Think it's the third time I have tasted this vintage.
The Alma Oculta Cabernet was big; but also delicious. Made for a nice foil against the La Concepción; which was more elegant.
As I'm back, let's play...
I am going to start doing a series of Supper Clubs in La Paz (Bolivia).
A different cuisine every month.
I am thinking Louisiana, as my first inspiration.
Main and dessert are sorted.
But, what the heck should I do as a starter; given this is Bolivia...
I am going to start doing a series of Supper Clubs in La Paz (Bolivia).
A different cuisine every month.
I am thinking Louisiana, as my first inspiration.
Main and dessert are sorted.
But, what the heck should I do as a starter; given this is Bolivia...
November 13, 2025 at 6:28 PM
As I'm back, let's play...
I am going to start doing a series of Supper Clubs in La Paz (Bolivia).
A different cuisine every month.
I am thinking Louisiana, as my first inspiration.
Main and dessert are sorted.
But, what the heck should I do as a starter; given this is Bolivia...
I am going to start doing a series of Supper Clubs in La Paz (Bolivia).
A different cuisine every month.
I am thinking Louisiana, as my first inspiration.
Main and dessert are sorted.
But, what the heck should I do as a starter; given this is Bolivia...
Looks like I will be sending a young backpacker to Luribay, next week, to do some vineyard work on my behalf.
Obviously, I would rather go myself; but just do not have the time.
Obviously, I would rather go myself; but just do not have the time.
November 13, 2025 at 4:56 PM
Looks like I will be sending a young backpacker to Luribay, next week, to do some vineyard work on my behalf.
Obviously, I would rather go myself; but just do not have the time.
Obviously, I would rather go myself; but just do not have the time.
Luribay.
Around 170km from La Paz, is a subtropical valley, at around 2,500m above sea level.
Reputedly, it was the first location in Bolivia, that was planted to grapevines.
Until the 1952 agrarian reform, the area was pretty much all vineyards.
Now it is a lot of smallholding polycultures.
Around 170km from La Paz, is a subtropical valley, at around 2,500m above sea level.
Reputedly, it was the first location in Bolivia, that was planted to grapevines.
Until the 1952 agrarian reform, the area was pretty much all vineyards.
Now it is a lot of smallholding polycultures.
November 13, 2025 at 3:17 PM
Luribay.
Around 170km from La Paz, is a subtropical valley, at around 2,500m above sea level.
Reputedly, it was the first location in Bolivia, that was planted to grapevines.
Until the 1952 agrarian reform, the area was pretty much all vineyards.
Now it is a lot of smallholding polycultures.
Around 170km from La Paz, is a subtropical valley, at around 2,500m above sea level.
Reputedly, it was the first location in Bolivia, that was planted to grapevines.
Until the 1952 agrarian reform, the area was pretty much all vineyards.
Now it is a lot of smallholding polycultures.
Hello all.
Been a very long time since I have visited this space.
As I have a new winemaking project in the wings, seems like a good time to make contact again.
Been a very long time since I have visited this space.
As I have a new winemaking project in the wings, seems like a good time to make contact again.
November 13, 2025 at 2:32 PM
Hello all.
Been a very long time since I have visited this space.
As I have a new winemaking project in the wings, seems like a good time to make contact again.
Been a very long time since I have visited this space.
As I have a new winemaking project in the wings, seems like a good time to make contact again.
Moody morning in Zona Sur, La Paz, Bolivia.
A mere 3,400m above sea level.
I am here for a few weeks, to catch up with friends; and do a bit of cooking.
A mere 3,400m above sea level.
I am here for a few weeks, to catch up with friends; and do a bit of cooking.
April 11, 2025 at 4:46 PM
Moody morning in Zona Sur, La Paz, Bolivia.
A mere 3,400m above sea level.
I am here for a few weeks, to catch up with friends; and do a bit of cooking.
A mere 3,400m above sea level.
I am here for a few weeks, to catch up with friends; and do a bit of cooking.
Listening to Rach 3, this morning, makes me realise how much I miss playing.
Last time was Kazakhstan; so that's over a decade ago.
open.spotify.com/track/6Gmfpk...
Last time was Kazakhstan; so that's over a decade ago.
open.spotify.com/track/6Gmfpk...
Piano Concerto No. 3 in D Minor, Op. 30: I. Allegro ma non tanto
Sergei Rachmaninoff, Vladimir Ashkenazy, London Symphony Orchestra, Anatole Fistoulari · Rachmaninov: 3rd Piano Concerto · Song · 2011
open.spotify.com
March 23, 2025 at 12:24 PM
Listening to Rach 3, this morning, makes me realise how much I miss playing.
Last time was Kazakhstan; so that's over a decade ago.
open.spotify.com/track/6Gmfpk...
Last time was Kazakhstan; so that's over a decade ago.
open.spotify.com/track/6Gmfpk...
Truly, truly, the last fruit of the 2025 vintage.
It's a bit of a field blend, mostly Moscatel, that has been dried for a month.
It will be fermented, overnight, before being pressed and fortified.
It will go into the solera for our Final Feliz.
It's a bit of a field blend, mostly Moscatel, that has been dried for a month.
It will be fermented, overnight, before being pressed and fortified.
It will go into the solera for our Final Feliz.
March 12, 2025 at 9:09 PM
Truly, truly, the last fruit of the 2025 vintage.
It's a bit of a field blend, mostly Moscatel, that has been dried for a month.
It will be fermented, overnight, before being pressed and fortified.
It will go into the solera for our Final Feliz.
It's a bit of a field blend, mostly Moscatel, that has been dried for a month.
It will be fermented, overnight, before being pressed and fortified.
It will go into the solera for our Final Feliz.
WTF even is this; the polyhedron is orange.
March 12, 2025 at 8:33 PM
WTF even is this; the polyhedron is orange.
Whoops!
That will teach me to try to experiment with a full-solids ferment, in the egg.
Only a couple of litres lost, luckily.
That will teach me to try to experiment with a full-solids ferment, in the egg.
Only a couple of litres lost, luckily.
March 11, 2025 at 11:00 PM
Whoops!
That will teach me to try to experiment with a full-solids ferment, in the egg.
Only a couple of litres lost, luckily.
That will teach me to try to experiment with a full-solids ferment, in the egg.
Only a couple of litres lost, luckily.
First time I have the"original" version.
Hits very different from Fatboy Slim.
open.spotify.com/track/2c4zwl...
Hits very different from Fatboy Slim.
open.spotify.com/track/2c4zwl...
Take Yo' Praise
Camille Yarbrough · The Iron Pot Cooker · Song · 1975
open.spotify.com
March 9, 2025 at 1:07 AM
First time I have the"original" version.
Hits very different from Fatboy Slim.
open.spotify.com/track/2c4zwl...
Hits very different from Fatboy Slim.
open.spotify.com/track/2c4zwl...
Last pick for harvest 2025, today.
It's the Moscatel de Alejandria for one of our whites.
In 31 harvests, this has been the most intense.
I'm back down to a weight (and waist size) I have not been since my 20s; no bad thing.
The wines are looking amazing!
It's the Moscatel de Alejandria for one of our whites.
In 31 harvests, this has been the most intense.
I'm back down to a weight (and waist size) I have not been since my 20s; no bad thing.
The wines are looking amazing!
March 6, 2025 at 11:19 AM
Last pick for harvest 2025, today.
It's the Moscatel de Alejandria for one of our whites.
In 31 harvests, this has been the most intense.
I'm back down to a weight (and waist size) I have not been since my 20s; no bad thing.
The wines are looking amazing!
It's the Moscatel de Alejandria for one of our whites.
In 31 harvests, this has been the most intense.
I'm back down to a weight (and waist size) I have not been since my 20s; no bad thing.
The wines are looking amazing!
Filling the press for our Rosado.
Like last year, it's a total leap of faith.
It's a field blend of bits and pieces from the San Roque vineyard.
There's some Moscatel, some Blanca Redonda, some Vischoqueña, some Negra Criolla sin pepa, and a whole host of other stuff.
Like last year, it's a total leap of faith.
It's a field blend of bits and pieces from the San Roque vineyard.
There's some Moscatel, some Blanca Redonda, some Vischoqueña, some Negra Criolla sin pepa, and a whole host of other stuff.
March 3, 2025 at 11:23 AM
Filling the press for our Rosado.
Like last year, it's a total leap of faith.
It's a field blend of bits and pieces from the San Roque vineyard.
There's some Moscatel, some Blanca Redonda, some Vischoqueña, some Negra Criolla sin pepa, and a whole host of other stuff.
Like last year, it's a total leap of faith.
It's a field blend of bits and pieces from the San Roque vineyard.
There's some Moscatel, some Blanca Redonda, some Vischoqueña, some Negra Criolla sin pepa, and a whole host of other stuff.
Destemming Negra Criolla from Finca Lumen.
We have worked with Doña Lumen since 2023, but this is our first time working with her Negra.
Much darker in flavour than that from San Roque, it will make a great addition to our single vineyard series.
We have worked with Doña Lumen since 2023, but this is our first time working with her Negra.
Much darker in flavour than that from San Roque, it will make a great addition to our single vineyard series.
February 23, 2025 at 4:37 PM
Destemming Negra Criolla from Finca Lumen.
We have worked with Doña Lumen since 2023, but this is our first time working with her Negra.
Much darker in flavour than that from San Roque, it will make a great addition to our single vineyard series.
We have worked with Doña Lumen since 2023, but this is our first time working with her Negra.
Much darker in flavour than that from San Roque, it will make a great addition to our single vineyard series.
For those following at home, and who may be interested (all two of you), these are the same ferments, about 14 hours on.
February 23, 2025 at 2:22 AM
For those following at home, and who may be interested (all two of you), these are the same ferments, about 14 hours on.
In 2021, Jardín Oculto started looking at single vineyard expressions of Negra Criolla; working with three different growers in the Cinti Valley.
In 2023, we ventured into single vineyard expressions of Vischoqueña.
In 2023, we ventured into single vineyard expressions of Vischoqueña.
February 22, 2025 at 10:19 AM
In 2021, Jardín Oculto started looking at single vineyard expressions of Negra Criolla; working with three different growers in the Cinti Valley.
In 2023, we ventured into single vineyard expressions of Vischoqueña.
In 2023, we ventured into single vineyard expressions of Vischoqueña.
There is always one lazy harvester.
February 21, 2025 at 7:16 PM
There is always one lazy harvester.
I truly believe that everyone has their favourite tree.
This is mine.
This is mine.
February 13, 2025 at 1:46 AM
I truly believe that everyone has their favourite tree.
This is mine.
This is mine.
Thanks to Olga and @johnmaher12.bsky.social, we at Jardín Oculto have become mildly obsessed with the Merlin bird app, from Cornell.
Think of it like the Shazam for birds.
On the last run, at San Roque, it pinged 14 different species.
www.birds.cornell.edu/home/expandi...
Think of it like the Shazam for birds.
On the last run, at San Roque, it pinged 14 different species.
www.birds.cornell.edu/home/expandi...
Available on Six Continents, Merlin Bird ID Can Now Identify 6,000+ Bird Species
MORE ABOUT THIS TOPIC
The idea for the Merlin Bird ID app was hatched at the Cornell Lab of Ornithology in 2009 as we asked, “Can we create an interactive tool to help people identify birds?” Th...
www.birds.cornell.edu
February 10, 2025 at 10:05 AM
Thanks to Olga and @johnmaher12.bsky.social, we at Jardín Oculto have become mildly obsessed with the Merlin bird app, from Cornell.
Think of it like the Shazam for birds.
On the last run, at San Roque, it pinged 14 different species.
www.birds.cornell.edu/home/expandi...
Think of it like the Shazam for birds.
On the last run, at San Roque, it pinged 14 different species.
www.birds.cornell.edu/home/expandi...
I'm doing this in another space; so why not here...
We could've been anything that we wanted to be
But don't it make your heart glad.
That we decided; a fact we take pride in...
We became the best at being bad.
We could've been anything that we wanted to be
But don't it make your heart glad.
That we decided; a fact we take pride in...
We became the best at being bad.
February 10, 2025 at 2:22 AM
I'm doing this in another space; so why not here...
We could've been anything that we wanted to be
But don't it make your heart glad.
That we decided; a fact we take pride in...
We became the best at being bad.
We could've been anything that we wanted to be
But don't it make your heart glad.
That we decided; a fact we take pride in...
We became the best at being bad.