This fall we've been helping our island vineyard neighbors with their crush. We spent 3 days (spread out thankfully) helping with the de-stemming and crushing of both grapes for both red and white wines.
All 3 times it was cold out, and while we were in the barn, we were chilly. Funny thing is, I don't think we really thought about it as we were so busy working production line style to keep things moving.
First day- many barrels (1 ton) of Pinot Noir grapes, plucked out by the handful and gleaned for leaves, and other unsavory things.
That first batch was actually easier than the white grapes because we only had to de-stem them.
Second day, the white grapes (about 1,800 lbs) needed de-stemming and crushing. I secretly thought the crush was the fun part.
This is what the grapes look like right after the stems go bye-bye.
Then comes the crush...load this baby up with all those luscious grapes and get out the elbow grease.
All in all, this part of the process went rather quickly- of course, I can say that. I wasn't at the helm (that's my hubby taking his turn).
And then there's the cake. I had never heard of a grape cake before...made total sense once I saw it. Into the compost with it.
But here's the best part (well, almost the best part- the really best part is the final product).
Pure grape juice- that's just what it tastes like too.
Now, honestly- don't you think this looks a bit like a cute little red dragon?