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agosto, 2020
Ready, Set…Harvest!
Nature’s big moment: It’s so fun to cook at this time of year because, well, you hardly have to. Nature does most of the work, bestowing a bounty of late-summer veggies that just need to be sliced up or barely blanched. A creamy Green Goddess dip the color of jade completes this pretty picture. Unless you’d prefer a sweet and tangy roasted red pepper dip? There’s a solution to this dreadful dilemma: make both. They can duke it out.
While you’re diving into the dips, raise a glass to the farmers who make the annual produce bonanza happen. And then another toast, please, to the winegrowers responsible for that lovely rosé you’re enjoying. They are prepping right now for their year’s Big Moment. Sparkling wine producers kick off the vintage, with their grape harvest typically underway by early August. By the end of the month, white winegrapes like Sauvignon Blanc are crushed and fermenting.
The weeks leading up to harvest are crazy busy. Winery crews are scrubbing tanks, repairing equipment, and bottling last year’s wines to make room for the new. Growers are patrolling their vineyards daily, thinning grape clusters that are lagging behind or showing sunburn. Because many vineyards are harvested at night when it’s cool—both for crew comfort and fruit quality—growers want to remove any flawed fruit that someone on the picking team might not see. Nature has the final word, but the 2020 vintage is looking top-notch.
WATER WISE
In many of California’s top winegrowing regions, the warmest weeks are right around harvest. Winegrowers must ensure they have enough water in their reservoirs to get vines through the last lap. In some regions, vineyards can be dry-farmed with no irrigation. This allows the roots to plunge deep to withstand hot spells. Limiting yields—by removing crop, in some cases—also lowers irrigation needs. At Spottswoode Winery in St. Helena, a modern optical fruit sorter is used during crush because it’s easier to clean than the equipment it replaced, significantly reducing water use. In California vineyards, every drop counts.
The Pour
Which Wine?
The soaring popularity of rosé shows no sign of slowing. Once you join this wine style’s fan club, you’re a member for life. Vintners who might once have considered rosé a gateway wine for those just getting launched in wine enjoyment know that the audience has shifted now. Some of rosé’s biggest boosters are sommeliers, who appreciate how well it goes with fresh cheeses, crudités, platters of prosciutto and other cured meats, and produce-centered meals. California’s Central Coast produces many charming dry rosés made with Rhône grape varieties such as Grenache, Mourvèdre, and Cinsault.
Meet the Grapes: Explore more wine pairings
Wine Institute is an association of California wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state. Wine Institute works to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities. For information please contact communications@wineinstitute.org.