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 The
Crush
By Andrew Campbell
Fall is a time for football, Mariner baseball
(hopefully), and the harvesting of grapes. It is a time when
winemakers decide the right date to harvest their grapes
for their optimum flavor. Immediately after harvest, the grapes
are relieved of their coveted juice. This is called "The
Crush" in wine-speak.
There are different times for crushes for different wines, red
and white. These times depend on the Brix
in the grapes themselves. A "Brix" is the measure of
sugar in grapes. For example, when the grapes first form, the Brix
is at 0. If you had tasted this grape with 0 Brix, it would make
you pucker. On the other hand, during late September and early
October, the Brix content is much higher in grapes (around 22 to
25). This sugar provides the fruit flavors in the wine.
The less sugar in grapes the more acidity. While all wines have
some acid in them, white wines have more acidity than red wines.
Sour wines are a result of wines with to much acid. However, acid
gives white wines their crispness, and gives a backbone to reds by
balancing fruit, oak, and tannins.
The balance of sugar and acid in grapes, determined by
winemakers, will determine the harvest. White wines are usually
harvested first, followed by red wines. Robert Mondavi winery, a
major player in the wine world, just harvested their Sauvignon
Blanc and plans on harvesting their Semillon the first week of
September. Waterbrook winery, from Walla Walla, Washington, is
going to harvest their grapes the last week of September.
The best time to visit wineries is during this
"crush". Call ahead to your favorite winery to find out
when they are having their crush. But be prepared, they may want
you to take your shoes off and help them stomp the grapes!
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