Harvest & Wine

learning to make wine slowly

Chemistry Is as Much a Story as a Science

I remember thinking in my high school chem class that a person had to have that special bond with science in order to understand what was going on. In short, I thought they had to have “chemistry” with chemistry. What I’ve been slowly learning at the winery is the impact that everything can have on how that bin of juice becomes a healthy and ageable wine. It’s all connected like a story. It’s easier now for me to see how chemistry and the concept of “terroir” are similar, only one has more tangible, anticipated results while the other’s results have been described as being based on variables that may or may not be there year after year. One is more definable than the other. Here are some chemistry highlights that I’ve found fascinating so far during my internship.

Continue reading “Chemistry Is as Much a Story as a Science”


Fillin’ Barrels, Pressin’ Fruit & the Grape Remains of the Day

When a bin of fruit has gone dry (ie; it has reached the negative range on the hydrometer during a Brix reading), it is essentially ready to be pressed. But to ready a bin for pressing, you must first ready a barrel or two.

Continue reading “Fillin’ Barrels, Pressin’ Fruit & the Grape Remains of the Day”

On Being with My Body’s Soreness


On a physical level, when I first started this harvest internship, I knew it was going to be mind over matter. Now that we are about halfway through, I have to admit that I cannot tell in what ways my body is getting stronger exactly because there’s so much labor each day, that it seems a new muscle is getting worked and is then sore the next morning! Don’t get me wrong, I love all of this. I know that sounds weird, but this post is not about any complaints – it’s just a check-in with my body. Harvest is obviously temporary, so my body won’t always get the workout it is getting right now, but it’s so interesting to experience what a body can do – what its stamina is and how, really when it comes right down to it, it’s all about your attitude and pace.

Continue reading “On Being with My Body’s Soreness”

Bin There, Done That: from “Stabdowns” to “Punchdowns”

While I knew that punchdowns were performed to keep the cap moist before and during fermentation, here are some other things I learned and experienced doing these on a daily basis.

Continue reading “Bin There, Done That: from “Stabdowns” to “Punchdowns””

A Yeasty Affair

Ed chooses to inoculate his wine with cultured yeast. When I asked him what the differences were he said that it took him many years to realize that there was no difference (he used to work with fruit’s ambient yeast in the past), as they, in his opinion, essentially produce the same results in the end.

Continue reading “A Yeasty Affair”

It’s a Learning Curve

Just to catch you up on some of the small and large things I’ve learned or have finally committed to memory from having worked at Ed’s winery…

Continue reading “It’s a Learning Curve”

The Aroma and Aural Nature of a Working Winery

I have fallen in love with so many unique scents and sounds at Ed’s winery. Here are some of my favorites so far.

Continue reading “The Aroma and Aural Nature of a Working Winery”

I’m Fixin’ to Take a Brix Readin’

On learning about Brix: Like every part of winemaking, there are various points at which you must check the Brix (sugar level your grapes are at) in order to make choices about the wine to keep it on a healthy path. I never knew that on the day fruit is crushed or destemmed, its Brix levels do not read accurately due to the new temperature state the fruit is in. It may read too high or too low.

Continue reading “I’m Fixin’ to Take a Brix Readin’”

Crushing for the Client

As I mentioned before, I’ve been in the sales part of the wine industry for over 4 years now and so today, it was fascinating to see Ed checking in with his custom crush clients to get the particulars of what they wanted done with regard to their fruit.

Continue reading “Crushing for the Client”

Create a free website or blog at

Up ↑

SF Wine Blog

Exploring wine in and around San Francisco.

my so-called broker life

life as a wine peddler

Grafting Vision with Business

The Evolution of an Urban Wine Bar