Peppers

We dodged a women's intercollegiate cross country run at Spring Lake this morning, then dodged Levi Leipheimer's Gran Fondo when we went to the Flying Goat afterward for our Aztek Mochas. The sun is still shining but the temperatures have dropped and there is definitely a crisp hint of autumn in the air. There are a lot of trees in Santa Rosa and this is one of the prettiest times of year here as the Chinese Pistache, Maples, and Gingkos change colors while the Crape Myrtles are still in bloom. 

The crush is proceeding a bit earlier than usual and the roads are full of trucks hauling bins full of grapes. Winemakers have been following the weather, the Brix levels in the fruit and the balance between tannins, sugar,acidity and flavor since veraison, when the grapes begin to change color and take on mature hues. An unexpected heat wave can turn the fruit to raisons,while an early rain can cause rot and mildew so all eyes are on the sky (or the weather reports) as decisions are made.

Hand harvesting is still the preferred method for picking grapes and vineyard workers can be seen picking hundreds of pounds of grapes a day with nothing but shears and a basket. There is less risk of breaking the skins and causing the grapes to begin fermenting early and workers can cull the underripe, rotted or damaged grapes or harvest on steep hillsides.The harvest can take place over many weeks, beginning in July with the champagne grapes, or in a matter of days under certain dire weather conditions. It is definitely the busiest, most intense period in the wine making cycle and is always an integral part of the autumn scene here in wine country.

Today's picture is of part of our own humble harvest of beautifully colored bell peppers headed for the dinner table tonight.