The wine grapes are available only in the fall and are shipped east from California to the produce center in Chelsea, Mass. Above, two friendly wine salesmen at the M. Cutone Mushroom Co.
I know it’s fall when the sweet musty smell of grapes fills my home.
It floats up from the cellar where some 480 pounds of wine grapes have been popped open and dropped into an old wooden barrel. I crushed the grapes yesterday, covered the barrel with cheesecloth and then began waiting for nature’s miracle of turning juice into wine.
Fermentation usually occurs a few days after the crushing, but this batch got an early start. You can tell when the grapes start to ferment because you can hear a low rumbling sound coming from the barrel, similar to the sound of water boiling.
This morning when I woke up, I went down into the wine room and pressed my ear up against the barrel.
The miracle has begun.
Read more about making wine at MakingVino.com.