Grape Harvest 101

The wine harvest has already begun in many regions in the northern hemisphere.  There is basic vocabulary that any wine lover should know about the harvest.  This week we’ll concentrate on pre-harvest wine terminology and important facts.  Next week, we’ll address the process of actually making wine.

Green Harvest  

                             Extra fruit is pruned from the vine during green harvest

This type of “harvest” actually takes place early in the summer.   Bunches of grapes are removed from the vine, sacrificed in the name of quality (the unripened grapes are literally cut and tossed on the ground).  Fewer grapes on the vine means those that remain receive all of the nutrients, thus producing more concentrated, more complex wines.   It’s the concept that “less is more.”

Ripeness

         While grapes may appear ripe & have sufficient sugar, other elements may not be ripe

This is not as simple as it sounds.  It’s not just about the sugar level of grapes (known as “brix”).  Physiological ripeness, a fairly recent concept, is the key.  This means that all of the chemicals, not just sugar, inside the grape are mature.  These chemicals include components such as acids, tannins, and the phenolic components in the grape’s skins that are responsible for color, aromas and flavors.

Verasion

                             The change of color, Verasion, signals the approach of the harvest

This is a French word that has become part of the English vocabulary relative to wine-making.  The term is used to describe the actual change of colors in the berry from green immature fruit to their fully ripened color.  While this color change is one element in ripening, there are many other processes occurring inside of the berry to make it physiologically ripe.

Ripening Differences Among Grape Varieties

Different varitetals ripen at different times.   Dry white wine grapes ripen earlier than most reds.  Merlot ripens earlier than Cabernet Sauvignon.  Tempranillo, from the Spanish word temprano which means “early,” is the earliest ripening red grape in Spain.  Sweet wine grapes are the last to be picked so that sugars can be maximized.

Tune in next week for a primer on the need-to-know terms associated with the wine-making process.