Winter is a critical – and busy – time of year for wine growers. Vines are rampant creepers and need to be properly maintained. If the vine is too large it will produce an abundance of small grapes – not the best for wine production.Vines have been around for centuries. And quite tasty to goats. As the story was told, some goats started to nibble on the vines. Slowly exposing the grapes to sunlight. Trimming the leaves. And shaping the vines. The vine’s growth was altered. Producing larger, more suckle fruit. Atlas, vine pruning was born.
In addition to pruning, wine makers are also blending wines and topping off barrels. A very busy time of year.
By the end of March the buds will swell and the shoots will begin to grow. The wine-maker will also pull back the mound of soil that was packed at the base of the vines for winter protection. Slowly the vineyard begins to awaken.
By June the buds explode and begin to flower. Summertime brings the necessary fecundation – fertilization – of the flowers. A process naturally completed by bees. Without this step the flower would not transform into fruit.The grapes are small and green throughout June. During July their size increases and the color begins to change. Golden for white grapes. Violet for red.
Finally, in August/September the grapes ripen.
The grapes get the most personal attention during the autumn months. Here the wine grower will taste the grapes four or five times a day. Measure the brix – sugar content – and the acidity of the fruit. When the moment is right, harvesting begins.For a tart, dry wine, harvest earlier. Later harvests will produce fat, sweet wines.
Harvesting is done by manual labor or machine. Each method has an established school of thought surrounding it.
The tickle fingers of the machine pick only ripe grapes - leaving the others to mature on the vine. Furthermore, the fruit is picked without a stem – bypassing the de-stemming stage. Machines use one person instead of a team, and they can work at night. Finally, the machine does not miss any grapes. Which can be an issue if gathered by hand.The downside of the machine is that it can be harder on the grapes. Dropping them onto a conveyor belt, slightly crushing. The weight of the grapes in the collection bin tends to damage those on the bottom. And they are expensive - taking many years to depreciate.
However the grapes get into the winery they're produced in the same manner. In session #4 we discussed white wine production.
Grapes are first crushed – split open – allowing the juices to escape. They are then immediately pressed between two pneumatic bladders. Piping away the juices. Leaving behind skins, seeds, and other foreign objects.
The juice is stored in large – (often) stainless steel – vats. Natural yeast begins to transfer the sugar into alcohol – fermentation. Fermentation is an exothermic process that creates CO2. For one percent alcohol you need 18 grams per liter of sugar. This process best occurs in temperatures between 20 and 30 degrees Celsius.
Once the fermentation process is completed the wine is transferred into oak barrels for aging. Oak is not used for flavor, but to impart structure on the wine. To give it a skeleton which upon further development will take place once bottled.
Finally, the wine is clarified. A handful of methods exist. Including egg whites (like how I clarified by beef consommé) or clay filters. Once the wine has been clarified it is then bottled.
White wine is much more fragile than red. For protection, sulfur is added to all white wines.
AOC regulation imparts certain restrictions on the wine making process. Machine gatherers, for example, are not allowed in Champagne or Beaujolais. Pruning is also heavily regulated. Each region has their own method which must be followed.
Wine is priced based on a future’s market. Pricing occurs when there is 100% confidence that frost will not occur. Once this time is reached – taking into account; yield, climate, political issues, and economic health – a price is determined.
Once the fermentation process is completed the wine is transferred into oak barrels for aging. Oak is not used for flavor, but to impart structure on the wine. To give it a skeleton which upon further development will take place once bottled.
Finally, the wine is clarified. A handful of methods exist. Including egg whites (like how I clarified by beef consommé) or clay filters. Once the wine has been clarified it is then bottled.
White wine is much more fragile than red. For protection, sulfur is added to all white wines.
AOC regulation imparts certain restrictions on the wine making process. Machine gatherers, for example, are not allowed in Champagne or Beaujolais. Pruning is also heavily regulated. Each region has their own method which must be followed.
Wine is priced based on a future’s market. Pricing occurs when there is 100% confidence that frost will not occur. Once this time is reached – taking into account; yield, climate, political issues, and economic health – a price is determined.
Session #4 - Tastes
- Premieres Côtes de Blaye (sauvignon-blanc) by Les Gouberts, 2008
- Macon (chardonnay) by Chateau De Messey, 2007
- Côtes du Roussillon (Macabeu and Malvoisie) by Sarda-Mallet, 2007
- Reuilly (sauvignon-blanc) by des Roches, 2007
I am counting the days....when I will be plucking the grapes off the vine and popping them in my mouth with my very own wine expert!
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Thanks for the wine rundown- and the chemistry talk! Nothing makes my scientist heart happier than people talking science. You're doing great, Tony!
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