Tag Archives: wine harvest

Today’s Wine Word: Press

pressing
As you’ve probably heard, crush in Napa Valley was early this year. And for most producers, it’s been over for at least a week or two. Exhale…
But, for red wine, the work isn’t over quite yet. There’s still a little pressing to do. the winemakers are greedily getting the last bit of color and flavor out of the grape skins for their reds before sending them off to the barrel cellar.
Over the years, I’ve noticed that there’s quite a lot of confusion about the difference between crushing and pressing, so let’s get it straightened out. Here goes…

The Stemmer-Crusher

This machine is first stop for most reds when they come in from the vineyard. It removes the stems and breaks the grape skins open. When you’re finished crushing, you’ve still got the skins and seeds,which go right into the fermentation tank with the juice. As you know, all of the color and most of the flavor in red wine comes from the skins.

The press

The press leaves the winemaker with only liquid, however cloudy.

Think of the press as a giant strainer. Picture yourself dropping broken grapes into this strainer. Of course,some of  the juice runs off. Then, you push down with your fist to squeeze more liquid out of the skins. That’s pressing. There are a few different styles of presses a winemaker can use, but I won’t bore you with that unless you ask.  Continue reading

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Today’s Wine Word: Crush Widow

Have you ever heard of a crush widow? Here’s the story:

Maybe you’d like to take a lonely crush widow – or widower – to lunch! Cheers!

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September 5, 2013 · 7:50 pm

Today’s Wine Word: Brix

What’s the word on every grower’s and winemaker’s lips right now? Brix!

How sweet is that? ;-)

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Today’s Wine Word: Crush

lucy

“Crush” has just begun in Napa Valley. Kind of early this year – at least two weeks, if not more.

The term is used as a synonym for the harvest. And, of course, it brings to mind images of Lucy, madly stomping away on the purple moosh in a large vat, and over-competing with her co-worker.

If you want to appear in the know you’d say “I go to Napa Valley every year for crush.” Or “Of course, the weather during crush is has a huge impact on the vintage.”

But, when it comes to actual winemaking, I find that people are a little confused as to what crushing actually means. It’s very often confused with pressing.

DeltaE2_2002For winemaking, crushing is the first step , after the grapes are picked, for nearly all red wines and most whites. In most cases, the winemaker uses a stainless steel machine that first de-stems and then breaks the grapes open (crushes them.) The best producers will sort out the yucky stuff (don’t ask ;-) )before the clusters go into this machine.  Continue reading

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Today’s Wine Word: Hangtime

Picking

I was tasting with a  client today and noticed that they already had fermenting Sauvignon Blanc samples out on the tasting counter. That’s 2013 Sauvignon Blanc I’m referring to! And, the winemaker who handles the reds says they’ll bring in some Pinot Noir next week. All of this reconfirms that harvest is early this year. What does it mean in terms of quality? Who knows?

But it reminds me that the #1 topic at harvest time is “hang time.” The term is literal. It refers to the length of time the grapes hang on the vine before they’re harvested.

If you’ve grown tomatoes, you know that when the tomatoes first appear on the vine in early summer they’re hard, green and you don’t even think about tasting them because you know that they’re sour.  As the summer goes on they plump out, soften up and begin to change color and you know that the sugar is on its way up and the tartness (acid) is on the way down. Well, it’s just the same with grapes. Continue reading

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Are the Grapes Harvested Mechanically?

Since I wrote about the beginning of harvest, some of you have asked if the grapes are picked by hand or machine. The short answer is yes:

Harvest started early and with a bang, on August 1st, and then slowed down dramatically with unseasonably cool weather in the early part of the month. It’s probably a good thing – it will give the grapes more “hangtime,” which translates into richer, riper flavors.

How do you feel about mechanical harvesting?

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Today’s Wine Word: Green Harvest

dyer_gr_harvest

“Drop crop”… “Green Thinning”… “Green Harvest”… Whatever you like to call it the term is literal and refers to removing green, immature clusters and dropping them on the ground. It may seem a bit obtuse to be removing perfectly viable fruit that isn’t even mature yet, but it’s often done in the name of flavor intensity and it can happen at several times during the growing season.

The first round may be just after flowering and fruitset, which typically happens in mid to late May. Winter pruning and springtime shoot thinning are done with certain yields in mind. If the vines are overly generous on any given year it’s smart to thin out the excess so the rest can ripen properly and be flavorful, not diluted in taste. Continue reading

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