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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I remember a story about Gil Nickel, the owner of Far Niente
winery (sadly, now deceased) walking the vineyard with his vineyard manager, commenting “Pardon me while I step over my profits.”
There are all kinds of reasons to thin out clusters: For the sake of flavor intensity, to assure the grapes will get sweet enough or to prevent crowding… That’s why you see dried clusters on the ground along with the fresh ones that were just thinned.
But the green harvest is thinning that’s focused on uniformity of ripening. The clusters don’t all ripen at precisely the same rate, so as veraison
, the color change, progresses it’s important to get into the vineyard a few times to see if there are clusters lagging behind – not coloring up the way they should – and thin them out. Sometimes the clusters have small “wings” jutting out at the top and they may not ripen as quickly as the main part of the cluster. So, off they come. Continue reading
Aren’t the purty? There’s something so sweet and lovely about the clusters as they begin to blush and change color. By the time they’re finished they’ll be almost black in color.
And, the color change is such a significant event that there’s a name for it – French, of course 😉 – veraison.
Veraison signals that the shoots have stopped growing and that the vine’s energy has shifted into fruit ripening. It’s a kind of code language to the vineyard manager and the cellar master to get it together for crush because the grapes will be pounding on the door before long.
Veraison is usually complete within about ten days, if the weather’s good. Shortly after, the vineyard manager will get a baseline sugar reading. Folks who are called field samplers are hired to walk the vine rows, collecting grape samples. Because most vineyards are harvested only once, they get specific instructions from the vineyard manager because the sample needs to represent the section of vineyard as a whole. The winemaker wants an average reading of sugar, acid and pH. Continue reading