by Holly Brown

When you see colorful table grapes on display in the market, you know that wine makers and vineyard owners are gearing up for their busiest time of year, Fall Harvest, aka Crush. In Seattle there are nearly 25 urban wineries, in addition to the wine regions throughout our state from Woodinville, to Lake Chelan, Walla Walla, and others. Crush runs through the end of October. It’s the time of year that winemakers get to "paint their canvas."

Picking grapes at their peak of sweetness and optimal acidity is the first of many creative decisions that turn grapes on the vine into bottles of wine. Winemakers keep a close eye on their grapes’ sugar count (measured in brix). When the time is right, it’s all hands on deck to pick at a moments notice. Once grapes are picked, they’re brought from the vineyard to the winery where they’re de-stemmed, and crushed. That’s when the “must” (the combination of grape skins and juice) becomes the wine makers palette.
 
While grape variety, terroir, and weather conditions all influence the quality of wine and its flavor profile, the final vintage is a result of the winemaker's vision. Winemakers work their magic through yeast trials, barrel tastings, and many nuanced decisions along the way, as they turn their "must" into the perfect "taste." Crush season is synonymous with Fall Harvest, so the best way to enjoy Harvest is to throw a “Crush Party!”

You’ll be sure to impress your guests when you pair food and wine and follow a few key wine tips and tricks. Remember, the ideal food and wine pairing is when the wine makes you want to taste more of the food, and vice versa. Pairing is all about food complementing wine. Pair sweets with sweet wine, tangy food with acidity, and balance rich foods with heavy wines and light foods with light wines.

The fastest way to chill your wine is with an ice-water bath. It’s much faster than the refrigerator or freezer! Make sure you have enough wine to go around by doing your wine math. A bottle of wine includes about five, 5 ounce pours. If you’re entertaining 6 guests and expect each guest to drink 2 glasses, then you’ll need at least 12 pours. If you’re planning to pour 12 servings (6 guests x 2 glasses each) you’ll need to open 3 bottles. If there’s wine left over, cork it and put it in the refrigerator.
 
Find more tips for food and wine pairing and great recipes for Fall Harvest at The BrownLounge.com this week.

Watch our video on “How to Host a Crush Party

”http://thebrownlounge.com/hollys-blog/how-to-host-a-harvest-crush-party/

Or discover perfect food and wine pairings to serve to your guests
http://thebrownlounge.com/menu/food-and-wine-pairing-party/

Cheers – Holly Brown
Host of TheBrownLounge.com