I am often reminded of just how little some in the industry know when it comes to harvesting their crop. Yes, those best laid plans of trying to achieve the perfect wine, and yet they squander the opportunity early on while tasting in the vineyard. Let me tell you, it's part amusing, frustrating, and ignorant all rolled up into one big ball. Walking a vineyard with a colleague who has never made a mistake in his life (no names), I was reminded of how silly some could be! He starts by spurting off his great love of Burgundy and how his wines are so close to the same. Answering, I asked when was the last time Burgundy produced a fifteen or sixteen percent alcohol wine? He mumbled something under his breath then regrouped and said the grapes must be ripe before harvest. I again could not resist and asked what does that mean and what about the acid? He mumbled again and informed me if the grapes are too acidic then they won't make good wine, you must taste the sweetness and see no green seeds. What a bunch of bunk!  As a side note, the same person happened to come by our winery when we were sorting some fruit and while picking up a cluster and tasting, he said, "Boy, that's a lot of acid." It's enough to make you laugh and to tell you the truth, I do. If we allow grapes to get ripe enough, then why have a variety of grapes? They will all taste the same after a while. This same scenario replays itself throughout the vineyards of the world. Many who are molded into thinking the same thing and pick only after it's way too late. My Co-Winemaker, Eric, said it best when he opined that if you wait until the fruit tastes really good then it's way too late. I could not agree more. We are not picking table grapes; we are picking fine wine grapes. There is a world of difference between the two. One you eat with cheese on a plate the other you ferment. While your palate will surely gravitate towards the sweetness in the over ripe fruit, you need some wisdom and self control that sadly many do not. The higher the sugar, the lower the natural acid. So what are you left with and what do you need to do next? (Click Continued to Read More)