While the idea of grape pressing always calls to mind the image of Lucille Ball, dress hitched up, stomping in a large barrel full of grapes, I was relieved to find this was a rather antiquated way of pressing grapes, and thankfully not one I would be participating in today.
Once at the Crawford home I was excited to find both David and Lorraine already full swing into the crushing of the grapes. But I found, even this is a science. The tops were removed from large bins holding grapes that had been sterilized and with wine yeast added. The mush (which I am sure has a technical name that I am not aware of) had a heady scent, musky yet rich. Definitely smelling of early wine stages. Not that I ever knew what that meant before, but now I did.
Large scoops were ladled into the grape press and the juices began to flow.
