Do Winemakers Really Still Stomp Grapes?
Roger Morris takes us behind the scenes to show the ancient process
Today on The Daily Meal
Stomping on grapes for wine seems like something out of an old movie or joke, but the practice is still in use in some places.
Special contributor Roger Morris took a trip on the windy roads of Portugal's Douro Valley to see the process firsthand at Quinta do Vesuvio. The winemaker is known for its port, which it has been producing since the 19th century. And they continue to stomp grapes the old-fashioned way — also known as treading — in order to maximize color while minimizing tanins. This method is essential to keeping the true flavor of their port. It's a lively process that aims to be more fun than work; participants dance around while music plays. Hardly a tough way to spend the day, if not a bit messy!
For more on Roger Morris' adventure you can read his full article and watch the video above to see the work in action!
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