We all know how important bricks are to the foundation of a building, but most of us don’t realize just how the Brix level of grapes provides the necessary strength to the weight and body of wine.
A Brix (also pronounced bricks) reading is a measurement of the sugar content contained in a liquid — grape juice for example. This “reading” is extremely useful in determining when grapes should be harvested.
Harvest is an exciting time to visit wine country because it marks the end of the growing season and the beginning of the wine-making process. A winery will use various criteria that are important in determining exactly when different grape varietals will be harvested. Some of the factors are color, taste and Brix level. The percentage of Brix in grape juice has a direct correlation to the alcohol content that will be contained in the finished product after fermentation occurs. Most winemakers having a specific Brix level in mind for harvest to begin.
Earlier this month, I visited Schweiger Vineyards and participated (along with 20 other people) in a hands-on learning experience about Brix. Schweiger Vineyards is near the top of Spring Mountain on 60 acres in Napa Valley. The proprietors of the winery are Fred and Sally Schweiger. Fred, a former general contractor, started clearing the land and planting vines in the late 1970s, initially selling their grapes to other wineries and only producing their first wines in 1994. The winery is truly a family owned and operated facility, with son Andrew, holding the position of winemaker and daughter, Diana, in the role of sales director.
During this experiment, we tasted two Schweiger wines, the 2007 Sauvignon Blanc and the 2007 Chardonnay. The 2007 Sauvignon Blanc contains a nose of citrus, tasting of tropical fruits with a crisp finish. This wine pairs well with foie gras. The 2007 Chardonnay is produced without using a secondary (or malolactic) fermentation — meaning that the wine is not real buttery or creamy. However, it is fruity and full-bodied, making it a great wine to either sit and drink pool-side or enjoy with a meal.
Each of the participants were pointed towards a particular block or section of the vineyard and told to pick between 15 and 20 Cabernet Sauvignon grapes. The idea was to pick grapes that were representative of that area of the vineyard and then place the grapes into a plastic bag. After squeezing the grapes, the liquid was poured into a refractometer — an instrument that is used to measure the Brix level. The grapes I picked measured 25.7 degrees on the Brix scale. As it turned out, the Schweigers harvested that block of the vineyard seven days later and the Brix level was between 26 and 27 degrees.
The Schweigers also make several other wines, including a flagship Cabernet Sauvignon, a Merlot and a Port. The Port is made from Cabernet Sauvignon grapes grown on the property and it pairs well with chocolate-based desserts.
It is clear from seeing the Schweiger winery buildings and tasting their line of wines that Fred and his family not only know a significant amount about building with bricks, but also creating wines with Brix.
Jim Rawe, a family attorney in Bradenton, is an avid collector of fine wines. His column appears weekly. He can be reached at jimrawe@gmail.com.
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