A chronicle of one semi-delusional guy's quest to break into the wine business. Step 1: Turn your back on a lucrative yet stressful career in consulting & hi-tech. Step 2: Walk into a local urban winery and offer to do anything during the Harvest of 2010. Step 3: Freak out about Steps 1 and 2. Blog about it...
Tuesday, October 5, 2010
1 Ton of Pinot Noir
If you're processing 1 ton of fruit, it means you're doing 30 minutes of sorting and crushing, followed by 3 hours of cleanup. That's what we did yesterday, as only 2 bins of Pinot Noir grapes came in. Pinot Noir berries are quite small, and for some reason the de-stemmer sprayed grapes all over the crush pad. Cleanup ended up taking most of the remainder of the day.
Here's what the Pinot looked like:
Not-so-great-looking Pinot Noir
INTERESTING FACT: Do you know how to tell if grapes are ripe? Wine grapes have to ripen a lot more than table grapes, so an easy trick to gauge the ripeness of a wine grape is to eat its seeds. Unlike bitter table grape seeds, they should be crunchy and toasty without any bitterness. They should have the consistency of roasted coffee beans, meaning that they'll crunch and break apart as you chew them.