Re: CA Wine in NY (was "TW" reefer designation)

Garth G. Groff <ggg9y@...>


The short answer about shipping whole grapes versus just the juice is
that most red wines require fermentation on the skins and seeds to
produce the correct acidity and color. Even from deep red grapes, the
free-run juice is practically clear, only moderately acidic, and very
sweet. You can't make a good claret (or whatever) without the skins and
seeds. Instead you get a very, very light "blush".

Kind regards,

Garth G. Groff

Dave Nelson wrote:

As for freight car content, I am reminded of something in a Farrington book
about wine grapes being shipped to NY vinters, ca. late 40's. Hungarian
Tokays. Why would one ship the grapes and not just the juice?

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