wine

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I’m developing a close personal relationship with Petit Verdot. Specifically, our 3/4 ton that’s fermenting right now.

Punching down the grapesEach morning this week, I’ve driven in the early rainy dark to the winery to punch down the grapes. While the yeast eat the grape sugar and make alcohol, they release carbon dioxide, which pushes the berries and skins up to make a cap on the surface (think of a thick grape carpet). Every 12 hours, that cap needs to be punched down–broken up and submerged. But it rises back up fast. It heaves and roils.

The fermentation is like a living thing–it is a living thing. And it’s a hybrid creature–part vegetable (the grapes) and part animal (the yeast). It feels like a miracle.

I take its temperature and measure the sugar levels (the brix) to see how the fermentation’s going. We wait until the brix drop far enough that we can press the juice off the skins. We wait.

How is this like writing?

We’ve all heard the common and very good advice to let your writing rest–let it ferment, wait to look at it.

But writing, especially a poem, is also like that hybrid creature. At first, it might be animal or vegetable or mineral–or any combination. The trick I think is to avoid making it one or the other too soon, fitting it into the label, the direction or outcome or form we think it should be.

Sometimes, I want to understand what I’m doing, bottle it up and feel confident it’s done. The Petit Verdot’s reminding me to resist that urge, to let the poem become its own magic.

Something to consider the next time you enjoy a glass of wine.

Happy Friday!

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sons on the forklift forksToday was our last crush of the season.

After crushing 2 1/2 tons of grapes–Cabernet Sauvignon and Cabernet Franc–and then washing up (and washing, and washing), and lunch, and stacking the bins up in a loft space until next harvest, the guys took a moment to enjoy the rental forklift.

Brothers having fun…

And here are the Cab Sauvignon berries after crush.

Two years to wait.

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Yesterday, we crushed Friday’s haul.

I walked into the shop/winery, and saw one bin suspended.

A half-ton bin of Merlot grapes hoisted into the air

Tom has figured out optimum ergonomics. By sliding a second bin underneath, he gets the bin to a comfortable height for sorting and bucketing fruit.

And that’s what we do–sort and bucket, and then into the destemmer-crusher.

Then working with the results. Here’s Daniel working with the crushed berries.

Daniel stirring grapes in the fermentation bin

Wine is a process. After this, pitching yeast, fermentation (including punch-down every 12 hours), pressing, racking, and a lot of other steps I don’t know about yet.

Poetry can be a process, too.

I admit that I have been unhappy with the poems–or drafts of poems–that I wrote in September. But I still want the idea from those poems, if I can find it. I still want the poems that I was trying to write.

And so I’m trying to write poems ”that seem like they wrote themselves” by using process–the draft, printing, writing on the printed pages, adding the rewrites, and then starting over. And I want to create a chapbook that’s all of a piece–so I’m trying to work on all the poems at the same time, hoping that each individual poem teaches me about the whole project and adds cohesion (without becoming a cookie-cutter result–which is best saved for cookies). I have a few months to meet my self-imposed deadline.

By then, all this good becoming-wine should be pressed and into barrels.

How do you bring a poem from idea to completion?

What’s your process? And do you change that process every time? Or when you’re writing a series of poems?

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Hauling Merlot

500 miles. 11 hours. 1 1/2 tons of grapes.

Today, I took a day off from the day job to ride with my husband over the mountains and into the vineyards to pick up this year’s Merlot grapes.

We started early, in the rain, in a cab-over. This means the cab is over the front axel, which means that every bump in the road bumps more. By Cle Elum, we reached the sunny side of the state, and we had breakfast on the roll. Rolls, masquerading as bagels, with cream cheese. And coffee in Buffalo China cups–sloshing.

Our first stop was Sagemoor to pick up an empty bin.

Grape vines at Sagemoor vineyards

Dog at Sagemoor vineyard

(The dogs followed me around while I took a few photographs. I like to have that kind of an entourage.)

View from Sagemoor vineyard

(The view: Hanford from the vineyard.)

Then we had a quick stop in Pasco to drop off wine for the Tri-Cities Wine Festival.

After that, we drove to Alder Ridge to pick up our Merlot. Two bins at a time, into the truck.

Fruit bins waiting to be filled

Rows of grapes at Alder Ridge

Grape cluster

(These are white-wine grapes. We weren’t picking up these.)

Alder Ridge vineyard facing west

(To the West–if I walked through these rows, I’d quickly reach the Columbia River.)

Tom with the fruit bins

(Tom by some CloudLift bins of Merlot, more to come…)

Merlot grapes

I saw more of my states, rode on roads I’d never seen. I sat in the cab with a folder of poems on my lap–ready for revisions should I be inspired even though I knew that I would be entranced by the scenery, by the world streaming by outside.

I haven’t connected this to writing–exactly–but it’s about following your dreams. Today, I was riding along with Tom and his dream. And all the road and vineyards and orchards and streams remind me that I can follow my dream–one poem at a time. (Or a bunch at a time–more on that later.)

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Today, we pressed the Sauvignon Blanc grapes that Tom picked up yesterday. It was our first wine-making day of the year and the first time we used the new press.

The wine press, full view from the back

It needs a name. The Beast? The Big Dog?

Here is its mouth:

Wine press, where we load the grapes

And here is its belly:

Inside of the wine press

Can you tell that I’m excited?

I even like the shiny buttons on the control panel:

Wine press control panel

Our old press had a medieval romanticism, but it didn’t work so well. We were eager to try this bigger, more grown-up (and efficient) tool.

Here are the Sauvignon Blanc grapes, which are referred to as berries:

Sauvignon Blance berry clusters

(This is when I always want to say, “It’s the berries!”)

Tom used the hoist to stack the bins so the clusters were easier to reach.

Tom preparing to hoist up a bin of grapes

The moment I’d been waiting for. After loading two bins–2/3 of a ton–into this big new machine, we turned it on, and it looked like this:

Wine flowing from the press

The press has a fairly long cycle–long enough for us to eat lunch, and even long enough for me to run up to Open Books and stock up on poetry.

Penelope Trunk is really skilled at taking any subject and turning it to her subject, which is careers. How does this post relate to poetry, which is my subject?

It’s the “drop everything” nature of wine making. When the grapes are ready, you drop anything else and make wine. When you start to get an idea, when it’s riper and riper and you know you need to pick it up soon, pick it up now. Drop anything else, and start your poem.

Next week, maybe Chardonnay.

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