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…
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 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
“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.
For 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