Today’s Wine Word: Hangtime

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.

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

“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.

A Little Wine-Grape Trivia

As we see the grapes turning from green to purple, how about a little grape trivia?

What’s your favorite bit of wine trivia?

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Today’s Wine Word: Phylloxera

With all due modesty, dontcha just love this photo? When I saw this vine displayed it confirmed something I’ve felt for nearly my whole life: that dormant vines are beautiful – they’re Mother Nature’s sculptures!

And, as an educator I love the graphic depiction of how virtually all wine grapes, world-wide, are grown.

As of the 1860s, vitis vinifera (European grape varieties – wine varieties) have to be grafted to American rootstock in order to survive. Yes, even in Europe.

Long story, short: Back in the 1800s, as French varieties came to the U.S. American varieties went to France. Some of the American cuttings that went to France carried a nasty pest, phylloxera, with them.