Taking Wine Making Up A Notch

Gretchen Neuman
VinoVerve Editor

GrenacheYes, those were crates of grapes, but I am not making jelly. I am making wine. With real grapes. Do we know what we are doing? Kinda sort.

In the meantime it has been an adventure.

Making wine the hard wayKevin and I headed off to Caputo’s Market and found the grapes. Boxes of grapes piled up. Sorted by varietal. Plastic pails of juice were also there. So now we had to decide what we were going to try. Which isn’t as easy to decide as you think. We decided to go with a blend of grapes and red grapes at that. So we walked up and down the aisle and finally decided on two varietals. Alicante, which is also (and more commonly in the US) known as Grenache and Carignan which is often found in Catalan and Languedoc wines.

Ready to crush the CarignanNow there is a problem with our plan. We do not own a fruit press and we were not prepared to shell out $800 for one of the ones that they had at Caputo’s. So we decided to wing it. We brought the grapes home cracked into the crates and started squeezing them by hand. It was a messy process. But getting that up close and personal with your grapes teaches you something. The Grenache are really, really red. The Carignan, have black skins but green pulp and were sweeter than the Grenache. And they are really, really sticky.

Making ProgressWe have left the skins in contact with the juice and will punch them down into the mix twice a day to enhance the color and the tannins. And we learned that it is trickier getting a sugar and potential alcohol readings with the skins in the way too. But now we are just waiting.

An you shall too.

Cross your fingers!

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