Harvest is expected to start earlier than normal this year. We have started taking sugar samples to track the maturity and help us determine the optimal harvest date for each block of fruit.
As the grapes ripen, sugar content increases and acidity decreases. We strive to reach the perfect balance of sugar and acidity to make the best wines possible. One way of determining this balance is by measuring the sugar content of grapes (brix). We aim for 23 – 26 degrees brix at harvest. Last week, our Merlot blocks were at 19.5 and 20.5, our Grenache was at 21.3, and our Syrah was at 19.8 degrees brix. We are getting close!
Here are a few pictures of the Merlot vine I have been following this year:
And one gorgeous view of the vines as we approach harvest!
On a recent visit to Pithy Little Wine Company in Downtown Paso, Randy picked up a new cookbook. The New Wine Country Cookbook – Recipes from California’s Central Coastfeatures wonderful recipes with interesting wine pairings featuring local ingredients, people, and wine.
Fun fact: if you follow along with the adventures of the “Paso Wine Man”, you are aware of his passion for the Central Coast! This new cookbook was written by Brigit Binns, the wife of our beloved Paso Wine Man!
The Rhone Wine and Fig Braised Pork Chops are amazing paired with a bottle of 2010 Randy’s Red.
What are you pairing with the 2010 Randy’s Red?