Harvest How-to

(Please note, this is much harder than it sounds and the utmost respect goes to those that spend the countless sticky, sweaty hours in the vines perfecting their ability to nurture and direct nature.)

So grape harvest season is fast approaching and grape growers/wine makers are busy little bees keeping the bugs, birds and deer (who also enjoy fruits of the vine) out of the crops.  This is number three for the Salado Winery and a very exciting time.  June produced her first wine last year and although tasty, she has learned much and has a better idea of what she wants in her grapes and wine this time around!  We can’t wait to see what’s in store (no pun intended)!  I thought we should take a moment and look at what science is behind a successful harvest…

Grapes must be mature before they can be harvested. This is important because grapes will not mature any further after being removed from the vine. Grapes generally mature around here from late July to late October, depending on the variety of the grapes. To check for maturity:

1.       Watch for color changes such as green to yellow or green to red.

2.       Seed color changes from green to brown.

3.       Grapes will reach full size.

4.       Grapes will become sweet. The only way to test this is to taste them. 

5.       The peduncle turns brown.  We’re talking about the big stem that connects the grapes to the plant.  Once it is brown and hard, then the grapes will start to raisin and the hopes of getting better grapes are over.

After determining that the grapes are mature and ready, then it is time to harvest them (if the weather is cooperating).  There are two types of harvesting, by hand or with machinery. Hand harvesting is generally the method used when harvesting a small amount of vines, but is also done when harvesting larger crops.

To harvest by hand: (Salado Winery proudly hand-harvests and I could not be more excited to be a part of this year’s picking!)

1.       Use picking shears that have been sharpened and oiled.

2.       Locate mature cluster.

3.       Hold the cluster away from the vine and cut it with part of the stem still attached.

4.       Place cut cluster on harvest tray or in basket.

 
Harvesting with a machine is done on larger–usually commercial–operations. Harvesting machines are either self-propelled or pull-type. Self-propelled come in different sizes, such as 110 hp, 133 hp and 166 hp with 6 cylinder or 6 cylinder turbo engines that are either air cooled or liquid cooled. The benefits of using a machine instead of hand picking are:

1.       Harvesting can be done at night when temperatures are lowest or stormy weather sets in to threaten the crop.

2.       Harvesting is quicker and can be done when grapes are at the optimum ripeness.

3.       Harvesting is cleaner because of the suction fans, which remove any leaves from the grapes.

After harvesting, grapes are ready to for use, either for making jellies, jams, juices and wines, or just for eating. No matter how well grapevines are cared for, it all comes down to the harvest.  The difference between a profitable year and a disastrous year rides on the harvest occurring when all conditions are right, from the condition of the grapes to the weather.  

Many grape growers then pass their crop along to wine makers with specifics of how they want it to taste.  At this point it is chemistry, both science and passion.  A little of this, a little of that…

Once the wines are produced, we (the consumers) anxiously await their aging and eventual arrival on our table.  There are plenty of releases each month, so find your favorite Texas wine, and track when they are ready to sell.  It’s fun to do a vintage comparison, so grab your favorite year and wait for the new one!

Again and sincerely,

Cheers!