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Today’s Wine Word: Crush


“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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