Sunpreme: The Grape That Could Revolutionize The Raisin Industry
California Toasts 2013's Record Wine Grape Harvest
Nine Things You Didn’t Know About the Fall Grape Harvest
The Cotton Candy Grape: A Sweet Spin On Designer Fruit
Pop the Corks! Napa Valley's Wine Harvest is Finally Underway
Schiacciata d'Uva
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Harvesting the labor-intensive crop takes thousands of workers. But a new raisin grape variety bred in Central California could severely decrease that need for workers.\u003c/p>\n\u003cp>It takes a lot of hand labor to harvest raisins, three or more rounds of pruning, quality control and picking. And to pay those workers costs a lot of money. That's why the raisin industry is desperately searching for a way to spend less on labor creating a larger profit margin.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Retired USDA plant breeder \u003ca href=\"http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=9096\">David Ramming\u003c/a> says he thinks he found the answer in a testing field of crossbred raisin grapes near Parlier.\u003c/p>\n\u003cp>\"I happened to notice two plants that the fruit was completely dry and the raisins were approximately the size that we wanted. And we said, 'Wow, eureka!\" Ramming says. \"One of those has turned out to be Sunpreme.\"\u003c/p>\n\u003cp>Ramming discovered Sunpreme in the mid-1990s, after crossbreeding raisin varieties that dry on the vine. The variety eliminates the need for workers to cut and hang grapes and the need for paper trays for sun-drying. Ramming says this could be an answer to labor issues farmers face as the number of workers has decreased.\u003c/p>\n\u003cfigure id=\"attachment_101963\" class=\"wp-caption aligncenter\" style=\"max-width: 1608px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg\" alt=\"Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif.\" width=\"1608\" height=\"1207\" class=\"size-full wp-image-101963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg 1608w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-960x721.jpg 960w\" sizes=\"(max-width: 1608px) 100vw, 1608px\">\u003cfigcaption class=\"wp-caption-text\">Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It has the potential to make a big impact on the industry, because [of] its ability to naturally dry on the vine without cutting the canes. What that allows is not needing the pruners,\" Ramming says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramming says Sunpreme could reduce the need for labor so much that a vineyard that usually takes hundreds of workers could be maintained by just a few people. If the raisin proves cost effective, it could prevent the steady loss of raisin acreage to more profitable crops like almonds or pistachios. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3272\">Craig Ledbetter\u003c/a> is the USDA geneticist who is continuing Ramming's research and release of Sunpreme to growers.\u003c/p>\n\u003cp>\"Basically, the raisin industry desires to be more like the almond industry --being completely mechanized,\" Ledbetter says. \"Using Sunpreme, it is one step closer.\"\u003c/p>\n\u003cp>He showed me some of these dry-on-the-vine raisins at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=20-34-05-00\">USDA's Agricultural Sciences Center in Parlier\u003c/a>, where Sunpreme was born.\u003c/p>\n\u003cp>\"You can see that it's firmly attached to the vine, you can see that it's fully dry at this point in time,\" says Ledbetter.\u003c/p>\n\u003cp>But with any new product there are concerns — issues like flavor and color. The Sunpreme raisin is a little lighter in pigment and doesn't have as strong a flavor as the traditional raisin. \"It's a meaty grape with a good skin on it,\" Ledbetter says. \"It has a little bit of fruity flavor, it's not a muscat-type raisin, but it has a very pleasant, floral-type flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_101964\" class=\"wp-caption aligncenter\" style=\"max-width: 1487px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg\" alt=\"All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers.\" width=\"1487\" height=\"1115\" class=\"size-full wp-image-101964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg 1487w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-960x720.jpg 960w\" sizes=\"(max-width: 1487px) 100vw, 1487px\">\u003cfigcaption class=\"wp-caption-text\">All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ron Kazarian farms raisins in Fowler, Calif., an agricultural community in the San Joaquin Valley. He says he likes the taste of the Sunpreme and is excited about its release, but he's afraid the raisins will fall off the vine too early.\u003c/p>\n\u003cp>\"This variety is falling down on the ground before the machine even gets in the row,\" says Kazarain. \"What do you think is going to happen when the vine begins to shake? We would be concerned that all the fruit would be on the ground.\"\u003c/p>\n\u003cp>He plans to solve that problem by creating a mechanical harvester that picks the crop by shaking the vine and vacuuming raisins off the ground.\u003c/p>\n\u003cp>Lupe Sandoval, with the \u003ca href=\"http://www.calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says the move to mechanization won't be a huge loss to farm laborers.\u003c/p>\n\u003cp>\"With the labor shortage, this will just require some kind of adjustment,\" Sandoval explains. \"There are going to be some workers that will find, 'I'm not going to be a raisin grape worker. I'm going to be a citrus worker.' \"\u003c/p>\n\u003cp>Kazarian, the grower from Fowler, thinks turning to mechanization to harvest his crops increases the probability his farm will be able turn a profit in the future.\u003c/p>\n\u003cp>\"The minimum wage is going up, and it's getting harder and harder every year to deal with the cost of hand harvesting,\" Kazarian says.\u003c/p>\n\u003cp>He diversified this year by planting almonds to decrease his reliance on labor. He hopes to plant Sunpreme in 2017, when nurseries are expected to release cuttings of the plant.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/post/sunpreme-grape-could-revolutionize-raisin-industry\">story\u003c/a> first appeared on the station's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Harvesting grapes usually takes thousands of workers. But a new raisin grape variety bred in Central California could dramatically cut down on the need for labor.","status":"publish","parent":0,"modified":1444495068,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":810},"headData":{"title":"Sunpreme: The Grape That Could Revolutionize The Raisin Industry | KQED","description":"Harvesting grapes usually takes thousands of workers. But a new raisin grape variety bred in Central California could dramatically cut down on the need for labor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sunpreme: The Grape That Could Revolutionize The Raisin Industry","datePublished":"2015-10-10T16:37:48.000Z","dateModified":"2015-10-10T16:37:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101961 http://ww2.kqed.org/bayareabites/?p=101961","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/10/sunpreme-the-grape-that-could-revolutionize-the-raisin-industry/","disqusTitle":"Sunpreme: The Grape That Could Revolutionize The Raisin Industry","source":"Farms and Labor Costs","sourceUrl":"https://ww2.kqed.org/bayareabites/category/farmers-markets/farmers-farmers-markets/","nprByline":"Ezra David Romero, \u003ca href=\"http://kvpr.org\">KVPR\u003c/a> at NPR Food","nprStoryId":"446590533","nprApiLink":"http://api.npr.org/query?id=446590533&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/07/446590533/sunpreme-the-grape-that-could-revolutionize-the-raisin-industry?ft=nprml&f=446590533","nprRetrievedStory":"1","nprPubDate":"Wed, 07 Oct 2015 13:42:00 -0400","nprStoryDate":"Wed, 07 Oct 2015 13:42:13 -0400","nprLastModifiedDate":"Wed, 07 Oct 2015 13:42:13 -0400","path":"/bayareabites/101961/sunpreme-the-grape-that-could-revolutionize-the-raisin-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Grapes, including raisins, are the third largest crop in California grossing almost $6 billion in 2014. Harvesting the labor-intensive crop takes thousands of workers. But a new raisin grape variety bred in Central California could severely decrease that need for workers.\u003c/p>\n\u003cp>It takes a lot of hand labor to harvest raisins, three or more rounds of pruning, quality control and picking. And to pay those workers costs a lot of money. That's why the raisin industry is desperately searching for a way to spend less on labor creating a larger profit margin.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Retired USDA plant breeder \u003ca href=\"http://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=9096\">David Ramming\u003c/a> says he thinks he found the answer in a testing field of crossbred raisin grapes near Parlier.\u003c/p>\n\u003cp>\"I happened to notice two plants that the fruit was completely dry and the raisins were approximately the size that we wanted. And we said, 'Wow, eureka!\" Ramming says. \"One of those has turned out to be Sunpreme.\"\u003c/p>\n\u003cp>Ramming discovered Sunpreme in the mid-1990s, after crossbreeding raisin varieties that dry on the vine. The variety eliminates the need for workers to cut and hang grapes and the need for paper trays for sun-drying. Ramming says this could be an answer to labor issues farmers face as the number of workers has decreased.\u003c/p>\n\u003cfigure id=\"attachment_101963\" class=\"wp-caption aligncenter\" style=\"max-width: 1608px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg\" alt=\"Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif.\" width=\"1608\" height=\"1207\" class=\"size-full wp-image-101963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84.jpg 1608w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-3-6a59342656a4d762d2d25cbc8e3bab248df33b84-960x721.jpg 960w\" sizes=\"(max-width: 1608px) 100vw, 1608px\">\u003cfigcaption class=\"wp-caption-text\">Sunpreme and other raisin grape varieties are raised in greenhouses in a laboratory at the USDA's Agricultural Sciences Center in Parlier, Calif. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It has the potential to make a big impact on the industry, because [of] its ability to naturally dry on the vine without cutting the canes. What that allows is not needing the pruners,\" Ramming says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramming says Sunpreme could reduce the need for labor so much that a vineyard that usually takes hundreds of workers could be maintained by just a few people. If the raisin proves cost effective, it could prevent the steady loss of raisin acreage to more profitable crops like almonds or pistachios. \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3272\">Craig Ledbetter\u003c/a> is the USDA geneticist who is continuing Ramming's research and release of Sunpreme to growers.\u003c/p>\n\u003cp>\"Basically, the raisin industry desires to be more like the almond industry --being completely mechanized,\" Ledbetter says. \"Using Sunpreme, it is one step closer.\"\u003c/p>\n\u003cp>He showed me some of these dry-on-the-vine raisins at the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=20-34-05-00\">USDA's Agricultural Sciences Center in Parlier\u003c/a>, where Sunpreme was born.\u003c/p>\n\u003cp>\"You can see that it's firmly attached to the vine, you can see that it's fully dry at this point in time,\" says Ledbetter.\u003c/p>\n\u003cp>But with any new product there are concerns — issues like flavor and color. The Sunpreme raisin is a little lighter in pigment and doesn't have as strong a flavor as the traditional raisin. \"It's a meaty grape with a good skin on it,\" Ledbetter says. \"It has a little bit of fruity flavor, it's not a muscat-type raisin, but it has a very pleasant, floral-type flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_101964\" class=\"wp-caption aligncenter\" style=\"max-width: 1487px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg\" alt=\"All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers.\" width=\"1487\" height=\"1115\" class=\"size-full wp-image-101964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c.jpg 1487w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/sunpreme-photo-1-d04883a624e6e426eb53a695826d04c19cf9114c-960x720.jpg 960w\" sizes=\"(max-width: 1487px) 100vw, 1487px\">\u003cfigcaption class=\"wp-caption-text\">All grapes, including raisins, are labor-intensive to harvest. Now the raisin industry is looking to the Sunpreme to help dramatically reduce the need for workers. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ron Kazarian farms raisins in Fowler, Calif., an agricultural community in the San Joaquin Valley. He says he likes the taste of the Sunpreme and is excited about its release, but he's afraid the raisins will fall off the vine too early.\u003c/p>\n\u003cp>\"This variety is falling down on the ground before the machine even gets in the row,\" says Kazarain. \"What do you think is going to happen when the vine begins to shake? We would be concerned that all the fruit would be on the ground.\"\u003c/p>\n\u003cp>He plans to solve that problem by creating a mechanical harvester that picks the crop by shaking the vine and vacuuming raisins off the ground.\u003c/p>\n\u003cp>Lupe Sandoval, with the \u003ca href=\"http://www.calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says the move to mechanization won't be a huge loss to farm laborers.\u003c/p>\n\u003cp>\"With the labor shortage, this will just require some kind of adjustment,\" Sandoval explains. \"There are going to be some workers that will find, 'I'm not going to be a raisin grape worker. I'm going to be a citrus worker.' \"\u003c/p>\n\u003cp>Kazarian, the grower from Fowler, thinks turning to mechanization to harvest his crops increases the probability his farm will be able turn a profit in the future.\u003c/p>\n\u003cp>\"The minimum wage is going up, and it's getting harder and harder every year to deal with the cost of hand harvesting,\" Kazarian says.\u003c/p>\n\u003cp>He diversified this year by planting almonds to decrease his reliance on labor. He hopes to plant Sunpreme in 2017, when nurseries are expected to release cuttings of the plant.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/post/sunpreme-grape-could-revolutionize-raisin-industry\">story\u003c/a> first appeared on the station's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101961/sunpreme-the-grape-that-could-revolutionize-the-raisin-industry","authors":["byline_bayareabites_101961"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_2758","bayareabites_14947","bayareabites_8662","bayareabites_14946"],"featImg":"bayareabites_101962","label":"source_bayareabites_101961"},"bayareabites_78353":{"type":"posts","id":"bayareabites_78353","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78353","score":null,"sort":[1392756171000]},"guestAuthors":[],"slug":"california-toasts-2013s-record-wine-grape-harvest","title":"California Toasts 2013's Record Wine Grape Harvest","publishDate":1392756171,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78354\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\" alt=\"Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_california_toasts_2013s_record_wine_grape_harvest.mp3?orgId=1&topicId=1053&ft=3&f=278952357\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952357/california-toasts-2013s-record-wine-grape-harvest\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3\"] \u003c/p>\n\u003cp>California may be stricken by \u003ca href=\"http://ww2.kqed.org/news/2014/01/16/california-drought-update-governor-jerry-brown-declaring-drought-emergency\">drought\u003c/a>, but this month it's also celebrating a record wine grape harvest for 2013.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winebusiness.com/company/management.cfm\">Cyril Penn\u003c/a>, editor of Wine Business Monthly, tells \u003cem>Morning Edition\u003c/em> that the state's \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Grape_Crush/Reports/\">preliminary crush report\u003c/a> says 4.23 million tons of wine grapes were crushed in 2013, an increase of 5 percent over the 4.02 million tons crushed in 2012.\u003c/p>\n\u003cp>One of the reasons for California's second bumper crop in a row is that growers have been planting more grapes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There was the old adage that the less quantity the greater the quality, but as there's been more demand for grapes, the myth about quality and quantity is not there anymore,\" says Penn.\u003c/p>\n\u003cp>The record harvest also benefited from good weather for grape growing in recent years. In places like Napa Valley, there is still water enough water underground to keep the vineyards thriving despite the drought.\u003c/p>\n\u003cp>But Penn says that luck might not hold much longer. The severe drought is likely to force growers top make some tough choices.\u003c/p>\n\u003cp>\"There are some grape growers that are making contingency plans for if they don't have enough water which blocks of grapes will they water and which ones won't they water,\" says Penn. \"Fortunately grapes use relatively little water compared to a lot of other crops.\"\u003c/p>\n\u003cp>For now, wine lovers can raise a glass. The record harvest will produce more wine, likely meaning California wine will cost less. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Finally there's some good news out of drought-ravaged California. The state's reporting the largest wine grape harvest on record.","status":"publish","parent":0,"modified":1392756171,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":308},"headData":{"title":"California Toasts 2013's Record Wine Grape Harvest | KQED","description":"Finally there's some good news out of drought-ravaged California. The state's reporting the largest wine grape harvest on record.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California Toasts 2013's Record Wine Grape Harvest","datePublished":"2014-02-18T20:42:51.000Z","dateModified":"2014-02-18T20:42:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78353 http://blogs.kqed.org/bayareabites/?p=78353","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/18/california-toasts-2013s-record-wine-grape-harvest/","disqusTitle":"California Toasts 2013's Record Wine Grape Harvest","nprByline":"NPR Staff","nprStoryId":"278952357","nprApiLink":"http://api.npr.org/query?id=278952357&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/18/278952357/california-toasts-2013s-record-wine-grape-harvest?ft=3&f=278952357","nprRetrievedStory":"1","nprPubDate":"Tue, 18 Feb 2014 15:03:00 -0500","nprStoryDate":"Tue, 18 Feb 2014 05:00:00 -0500","nprLastModifiedDate":"Tue, 18 Feb 2014 15:03:47 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_california_toasts_2013s_record_wine_grape_harvest.mp3?orgId=1&topicId=1053&ft=3&f=278952357","nprAudioM3u":"http://api.npr.org/m3u/1278952358-cb0aa8.m3u?orgId=1&topicId=1053&ft=3&f=278952357","path":"/bayareabites/78353/california-toasts-2013s-record-wine-grape-harvest","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_california_toasts_2013s_record_wine_grape_harvest.mp3?orgId=1&topicId=1053&ft=3&f=278952357","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78354\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\" alt=\"Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_california_toasts_2013s_record_wine_grape_harvest.mp3?orgId=1&topicId=1053&ft=3&f=278952357\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952357/california-toasts-2013s-record-wine-grape-harvest\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>California may be stricken by \u003ca href=\"http://ww2.kqed.org/news/2014/01/16/california-drought-update-governor-jerry-brown-declaring-drought-emergency\">drought\u003c/a>, but this month it's also celebrating a record wine grape harvest for 2013.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winebusiness.com/company/management.cfm\">Cyril Penn\u003c/a>, editor of Wine Business Monthly, tells \u003cem>Morning Edition\u003c/em> that the state's \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Grape_Crush/Reports/\">preliminary crush report\u003c/a> says 4.23 million tons of wine grapes were crushed in 2013, an increase of 5 percent over the 4.02 million tons crushed in 2012.\u003c/p>\n\u003cp>One of the reasons for California's second bumper crop in a row is that growers have been planting more grapes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There was the old adage that the less quantity the greater the quality, but as there's been more demand for grapes, the myth about quality and quantity is not there anymore,\" says Penn.\u003c/p>\n\u003cp>The record harvest also benefited from good weather for grape growing in recent years. In places like Napa Valley, there is still water enough water underground to keep the vineyards thriving despite the drought.\u003c/p>\n\u003cp>But Penn says that luck might not hold much longer. The severe drought is likely to force growers top make some tough choices.\u003c/p>\n\u003cp>\"There are some grape growers that are making contingency plans for if they don't have enough water which blocks of grapes will they water and which ones won't they water,\" says Penn. \"Fortunately grapes use relatively little water compared to a lot of other crops.\"\u003c/p>\n\u003cp>For now, wine lovers can raise a glass. The record harvest will produce more wine, likely meaning California wine will cost less. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78353/california-toasts-2013s-record-wine-grape-harvest","authors":["byline_bayareabites_78353"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_1874","bayareabites_10916","bayareabites_34","bayareabites_60","bayareabites_119"],"tags":["bayareabites_11813","bayareabites_2758","bayareabites_10921","bayareabites_1344","bayareabites_14748"],"featImg":"bayareabites_78357","label":"bayareabites"},"bayareabites_71880":{"type":"posts","id":"bayareabites_71880","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71880","score":null,"sort":[1381527466000]},"guestAuthors":[],"slug":"nine-things-you-didnt-know-about-the-fall-grape-harvest","title":"Nine Things You Didn’t Know About the Fall Grape Harvest","publishDate":1381527466,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72003\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\" alt=\"California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003cp> Winemakers can thank Lucille Ball for glamorizing the crush during her iconic \u003ca href=\"http://www.youtube.com/watch?v=1yIn2PeoZjA\">grape-stomping escapade\u003c/a> in \u003ca href=\"http://en.wikipedia.org/wiki/I_Love_Lucy\">I Love Lucy\u003c/a>. And while manually pressing grapes has fallen out of fashion in the tech age, there are a myriad of tricks of the trade I discovered last month during a trip to \u003ca href=\"http://napavalley.com/\">Napa\u003c/a>. As John Hendrick, a home winemaker in \u003ca href=\"http://www.ci.st-helena.ca.us/\">St. Helena\u003c/a>, knelt between rows of Merlot and Cabernet Franc, he taught me a few things about \u003ca href=\"http://en.wikipedia.org/wiki/Viticulture\">viticulture\u003c/a>. Hendrick invites volunteers to pick grapes on his one-third of an acre lot, as do a handful of vineyards. \u003c/p>\n\u003cp>With more than 3,500 wineries in California harvesting \u003ca href=\"http://www.wineinstitute.org/files/CA%20Wine%20Stat%20Profile%202012.pdf\">4 million tons of grapes annually\u003c/a>, there is ample opportunity to participate. Here are a few insights, and a list of places where you can experience the harvest yourself.\u003c/p>\n\u003ch3>1. The time of day you pick is just as important as the time of year\u003c/h3>\n\u003cp>You may know that August, September and October are the best months to harvest but did you know the time of day is just as important? In the dead of night, tractor-mounted lights flick on and field hands load baskets full of grapes in a practice that is increasingly common in California and throughout the world. \u003ca href=\"http://usatoday30.usatoday.com/money/industries/food/story/2011-11-01/winery-night-grape-harvest/51067222/1\">Harvesting at night\u003c/a> saves money (no need to cool grapes before crushing), is easier on the workers and ensures a stable sugar level in the grapes, something that fluctuates when the temperature rises.\u003c/p>\n\u003cfigure id=\"attachment_72002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\" alt=\"Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\" width=\"500\" class=\"size-full wp-image-72002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>2. To manipulate sugars and acid, grapes are picked early or left on the vine\u003c/h3>\n\u003cp>Collecting grapes takes several months because the optimum ripeness varies from varietal to varietal. In California, white grapes like Sauvignon Blanc are picked first because winemakers look for lower sugar to acid ratios to give those wines a crisp, almost tart taste. Red grapes are picked later and grapes for dessert wine, like “late harvest” Riesling, are left on the vine even longer so the fruit continues to ripen, i.e. produces more sugar, resulting in a sweeter wine. \u003c/p>\n\u003ch3>3. Moldy grapes make some of the best wine\u003c/h3>\n\u003cp>To produce sweet wine, vintners rely on a fungus called \u003ca href=\"http://en.wikipedia.org/wiki/Botrytis_cinerea\">\u003cem>Botrytis cinerea\u003c/em>\u003c/a> or noble rot, which shrivels and decays the grapes creating two desirable traits: more sugar and a distinctive taste. Noble rot dries out the grapes making the sugar to water content higher which leads to a sweeter wine. The fungus also has an aromatic compound called \u003ca href=\"http://en.wikipedia.org/wiki/Phenylacetaldehyde\">\u003cem>phenylacetaldehyde\u003c/em>\u003c/a> that gives wine a “honey” or “beeswax” flavor. Wineries like \u003ca href=\"http://www.beringer.com/\">Beringer\u003c/a> can now create botrytis-affected wine entirely in the laboratory by adding spores to trays full of grapes in temperature controlled rooms.\u003c/p>\n\u003cfigure id=\"attachment_72004\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\" alt=\"Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Grapes are sometimes fermented with wild yeast from the field\u003c/h3>\n\u003cp>While yeast is the essential component that converts grape juice into wine, not all yeast is added in the barrel. Most people are familiar with cultured yeast which is intentionally added, but wild yeast can play a role too. This naturally occurring yeast, often called bloom or blush, coats the grapes in the field and starts the fermentation process almost immediately after the fruit is crushed. It’s widely used among home winemakers but less common in wineries since full fermentation is rare unless cultured yeast is also added.\u003c/p>\n\u003cfigure id=\"attachment_72010\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\" alt=\"Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>5. High-tech optical sorters separate grapes with surprising accuracy\u003c/h3>\n\u003cp>And that’s a good thing. Hand-sorting through a million tons of grapes to check for mold and other imperfections is laborious and time consuming, so wineries have employed \u003ca href=\"http://en.wikipedia.org/wiki/Optical_sorting\">optical sorters\u003c/a> that discard exactly what the winemaker deems undesirable. After grapes are de-stemmed and placed on a conveyer belt, the machines use ejection jets to discard unwanted berries. The devices take digital photos and know exactly which grapes to discard based on information the winemaker has entered about the color, size and shape of the grape. Using targeted air blasts, the sorter sends selected grapes into one bin and unsuitable grapes and debris into another. Wineries like \u003ca href=\"http://www.silveradovineyards.com/\">Silverado Vineyards\u003c/a> and \u003ca href=\"http://clospegase.com/\">Clos Pegase\u003c/a> have adopted the technology, which more than doubles the rate of production.\u003c/p>\n\u003cfigure id=\"attachment_72006\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\" alt=\"A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>6. The romanticized grape stomp is a thing of the past\u003c/h3>\n\u003cp>Lucy would be disappointed at her prospects today, as most human grape-stompers have been replaced by de-stemmers/crushers. Hendrick uses an enamel de-stemmer/crusher from a fellow winemaker with an oversized “corkscrew” to shoot out the stems and let the crushed grapes fall into a bucket below. \u003cem>Sidenote:\u003c/em> if you leave the stems on during fermentation you get Grappa, a distilled wine made from crushed grapes, seeds, skins and stems that is popular in Italy and Spain. \u003c/p>\n\u003ch3>7. The sugar content in wine is evident before it’s barreled\u003c/h3>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Brix\">\u003cem>Brix\u003c/em>\u003c/a>, a measurement of the amount of sugar in grape juice, is calculated after de-stemming using a \u003ca href=\"http://en.wikipedia.org/wiki/Refractometer\">refractometer\u003c/a>. One brix equals one gram of sugar per 100 grams of liquid, which shows up in the refractometer as a shadow inside the instrument. Winemakers dip the device into the juice hoping for a reading between 24 to 27, which predicts an alcohol content between 12-15%.\u003c/p>\n\u003ch3>8. It’s not the grapes that determine the color, it’s the skin\u003c/h3>\n\u003cp>Red wine obviously comes from red grapes but can white wine also come from red grapes? The answer—sort of. To get the red color, winemakers leave the skins on red grapes during fermentation. To get white wine from red grapes, vintners remove the skins from red grapes before processing. Technically, the resulting wine is a \u003ca href=\"http://en.wikipedia.org/wiki/Ros%C3%A9\">rosé\u003c/a> but is often marketed, like \u003ca href=\"http://www.nytimes.com/2000/10/25/dining/a-rose-by-another-name-white-merlot.html\">White Merlot\u003c/a>, as white wine. \u003ca href=\"http://en.wikipedia.org/wiki/White_Zinfandel\">White Zinfandel\u003c/a> has also gained traction but is something different altogether. \u003c/p>\n\u003ch3>9. Fermentation happens in a fortnight\u003c/h3>\n\u003cp>Once the juice is sealed in oak barrels or housed in stainless steel tanks, the yeast gets straight to work. Fermentation only takes two weeks but wine is left to age. During the aging process wine takes on distinct characteristics of the container and develops a unique flavor profile. Whether it’s aged for two years or ten, no bottle of wine is the same, which is what wine enthusiasts love about the surprise poured into each glass.\u003c/p>\n\u003cfigure id=\"attachment_72007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\" alt=\"Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\" width=\"500\" class=\"size-full wp-image-72007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>JOIN THE HARVEST\u003c/h3>\n\u003cp>\u003cstrong>Here are a few wineries that welcome volunteers:\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>NAPA\u003c/strong>\u003cbr>\nFrom Labor Day to Halloween, visitors can stop by \u003ca href=\"http://www.grgich.com/\">Grigh Hills Estate\u003c/a> and stomp grapes, then imprint their grape juice-stained feet on a white t-shirt after they step out of the barrel. Following the crush, guests can relax indoors and taste three of the Estate’s wines.\u003cbr>\nFor \u003ca href=\"http://calendar.napavalley.com/index.php?eID=31086\">more information\u003c/a>, call 707-963-2784, daily through Halloween, 10am to 4pm.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.bourassavineyards.com\">Bourassa Vineyard’s\u003c/a> \u003ca href=\"http://www.bourassavineyards.com/product/Tickets---Harvest-Party-Celebration-2012?pageID=58c68d15-b8d1-eaf8-0131-18a25d9088b9&sortBy=DisplayOrder&maxRows=10&\">Harvest Celebration\u003c/a> you can stomp grapes and taste wine right out of the barrel before enjoying live music as the winery serves up roast pig and a wine pairing.\u003cbr>\n$80 per person. October 19, 2pm to 6pm.\u003c/p>\n\u003cp>\u003cstrong>SONOMA\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.quivirawine.com/\">Quivira Vineyards\u003c/a> is an organic and biodynamic winery that hosts an annual \u003ca href=\"http://www.quivirawine.com/index.php?option=com_submenus&id=3&show=15#figfestival\">Figs & Pigs Festival\u003c/a> where guests can enjoy a figs and bacon themed buffet after participating in a grape stomping competition. \u003ca href=\"http://store.quivirawine.com/SHOP.AMS?LEVEL=BOT&PART=TK-300\">RSVP required\u003c/a>, $50 per person. October 19, Noon to 4pm.\u003c/p>\n\n","blocks":[],"excerpt":"Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.\r\n ","status":"publish","parent":0,"modified":1567626793,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1342},"headData":{"title":"Nine Things You Didn’t Know About the Fall Grape Harvest | KQED","description":"Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.\r\n ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nine Things You Didn’t Know About the Fall Grape Harvest","datePublished":"2013-10-11T21:37:46.000Z","dateModified":"2019-09-04T19:53:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71880 http://blogs.kqed.org/bayareabites/?p=71880","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/11/nine-things-you-didnt-know-about-the-fall-grape-harvest/","disqusTitle":"Nine Things You Didn’t Know About the Fall Grape Harvest","path":"/bayareabites/71880/nine-things-you-didnt-know-about-the-fall-grape-harvest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72003\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\" alt=\"California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003cp> Winemakers can thank Lucille Ball for glamorizing the crush during her iconic \u003ca href=\"http://www.youtube.com/watch?v=1yIn2PeoZjA\">grape-stomping escapade\u003c/a> in \u003ca href=\"http://en.wikipedia.org/wiki/I_Love_Lucy\">I Love Lucy\u003c/a>. And while manually pressing grapes has fallen out of fashion in the tech age, there are a myriad of tricks of the trade I discovered last month during a trip to \u003ca href=\"http://napavalley.com/\">Napa\u003c/a>. As John Hendrick, a home winemaker in \u003ca href=\"http://www.ci.st-helena.ca.us/\">St. Helena\u003c/a>, knelt between rows of Merlot and Cabernet Franc, he taught me a few things about \u003ca href=\"http://en.wikipedia.org/wiki/Viticulture\">viticulture\u003c/a>. Hendrick invites volunteers to pick grapes on his one-third of an acre lot, as do a handful of vineyards. \u003c/p>\n\u003cp>With more than 3,500 wineries in California harvesting \u003ca href=\"http://www.wineinstitute.org/files/CA%20Wine%20Stat%20Profile%202012.pdf\">4 million tons of grapes annually\u003c/a>, there is ample opportunity to participate. Here are a few insights, and a list of places where you can experience the harvest yourself.\u003c/p>\n\u003ch3>1. The time of day you pick is just as important as the time of year\u003c/h3>\n\u003cp>You may know that August, September and October are the best months to harvest but did you know the time of day is just as important? In the dead of night, tractor-mounted lights flick on and field hands load baskets full of grapes in a practice that is increasingly common in California and throughout the world. \u003ca href=\"http://usatoday30.usatoday.com/money/industries/food/story/2011-11-01/winery-night-grape-harvest/51067222/1\">Harvesting at night\u003c/a> saves money (no need to cool grapes before crushing), is easier on the workers and ensures a stable sugar level in the grapes, something that fluctuates when the temperature rises.\u003c/p>\n\u003cfigure id=\"attachment_72002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\" alt=\"Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\" width=\"500\" class=\"size-full wp-image-72002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>2. To manipulate sugars and acid, grapes are picked early or left on the vine\u003c/h3>\n\u003cp>Collecting grapes takes several months because the optimum ripeness varies from varietal to varietal. In California, white grapes like Sauvignon Blanc are picked first because winemakers look for lower sugar to acid ratios to give those wines a crisp, almost tart taste. Red grapes are picked later and grapes for dessert wine, like “late harvest” Riesling, are left on the vine even longer so the fruit continues to ripen, i.e. produces more sugar, resulting in a sweeter wine. \u003c/p>\n\u003ch3>3. Moldy grapes make some of the best wine\u003c/h3>\n\u003cp>To produce sweet wine, vintners rely on a fungus called \u003ca href=\"http://en.wikipedia.org/wiki/Botrytis_cinerea\">\u003cem>Botrytis cinerea\u003c/em>\u003c/a> or noble rot, which shrivels and decays the grapes creating two desirable traits: more sugar and a distinctive taste. Noble rot dries out the grapes making the sugar to water content higher which leads to a sweeter wine. The fungus also has an aromatic compound called \u003ca href=\"http://en.wikipedia.org/wiki/Phenylacetaldehyde\">\u003cem>phenylacetaldehyde\u003c/em>\u003c/a> that gives wine a “honey” or “beeswax” flavor. Wineries like \u003ca href=\"http://www.beringer.com/\">Beringer\u003c/a> can now create botrytis-affected wine entirely in the laboratory by adding spores to trays full of grapes in temperature controlled rooms.\u003c/p>\n\u003cfigure id=\"attachment_72004\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\" alt=\"Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Grapes are sometimes fermented with wild yeast from the field\u003c/h3>\n\u003cp>While yeast is the essential component that converts grape juice into wine, not all yeast is added in the barrel. Most people are familiar with cultured yeast which is intentionally added, but wild yeast can play a role too. This naturally occurring yeast, often called bloom or blush, coats the grapes in the field and starts the fermentation process almost immediately after the fruit is crushed. It’s widely used among home winemakers but less common in wineries since full fermentation is rare unless cultured yeast is also added.\u003c/p>\n\u003cfigure id=\"attachment_72010\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\" alt=\"Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>5. High-tech optical sorters separate grapes with surprising accuracy\u003c/h3>\n\u003cp>And that’s a good thing. Hand-sorting through a million tons of grapes to check for mold and other imperfections is laborious and time consuming, so wineries have employed \u003ca href=\"http://en.wikipedia.org/wiki/Optical_sorting\">optical sorters\u003c/a> that discard exactly what the winemaker deems undesirable. After grapes are de-stemmed and placed on a conveyer belt, the machines use ejection jets to discard unwanted berries. The devices take digital photos and know exactly which grapes to discard based on information the winemaker has entered about the color, size and shape of the grape. Using targeted air blasts, the sorter sends selected grapes into one bin and unsuitable grapes and debris into another. Wineries like \u003ca href=\"http://www.silveradovineyards.com/\">Silverado Vineyards\u003c/a> and \u003ca href=\"http://clospegase.com/\">Clos Pegase\u003c/a> have adopted the technology, which more than doubles the rate of production.\u003c/p>\n\u003cfigure id=\"attachment_72006\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\" alt=\"A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>6. The romanticized grape stomp is a thing of the past\u003c/h3>\n\u003cp>Lucy would be disappointed at her prospects today, as most human grape-stompers have been replaced by de-stemmers/crushers. Hendrick uses an enamel de-stemmer/crusher from a fellow winemaker with an oversized “corkscrew” to shoot out the stems and let the crushed grapes fall into a bucket below. \u003cem>Sidenote:\u003c/em> if you leave the stems on during fermentation you get Grappa, a distilled wine made from crushed grapes, seeds, skins and stems that is popular in Italy and Spain. \u003c/p>\n\u003ch3>7. The sugar content in wine is evident before it’s barreled\u003c/h3>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Brix\">\u003cem>Brix\u003c/em>\u003c/a>, a measurement of the amount of sugar in grape juice, is calculated after de-stemming using a \u003ca href=\"http://en.wikipedia.org/wiki/Refractometer\">refractometer\u003c/a>. One brix equals one gram of sugar per 100 grams of liquid, which shows up in the refractometer as a shadow inside the instrument. Winemakers dip the device into the juice hoping for a reading between 24 to 27, which predicts an alcohol content between 12-15%.\u003c/p>\n\u003ch3>8. It’s not the grapes that determine the color, it’s the skin\u003c/h3>\n\u003cp>Red wine obviously comes from red grapes but can white wine also come from red grapes? The answer—sort of. To get the red color, winemakers leave the skins on red grapes during fermentation. To get white wine from red grapes, vintners remove the skins from red grapes before processing. Technically, the resulting wine is a \u003ca href=\"http://en.wikipedia.org/wiki/Ros%C3%A9\">rosé\u003c/a> but is often marketed, like \u003ca href=\"http://www.nytimes.com/2000/10/25/dining/a-rose-by-another-name-white-merlot.html\">White Merlot\u003c/a>, as white wine. \u003ca href=\"http://en.wikipedia.org/wiki/White_Zinfandel\">White Zinfandel\u003c/a> has also gained traction but is something different altogether. \u003c/p>\n\u003ch3>9. Fermentation happens in a fortnight\u003c/h3>\n\u003cp>Once the juice is sealed in oak barrels or housed in stainless steel tanks, the yeast gets straight to work. Fermentation only takes two weeks but wine is left to age. During the aging process wine takes on distinct characteristics of the container and develops a unique flavor profile. Whether it’s aged for two years or ten, no bottle of wine is the same, which is what wine enthusiasts love about the surprise poured into each glass.\u003c/p>\n\u003cfigure id=\"attachment_72007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\" alt=\"Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\" width=\"500\" class=\"size-full wp-image-72007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>JOIN THE HARVEST\u003c/h3>\n\u003cp>\u003cstrong>Here are a few wineries that welcome volunteers:\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NAPA\u003c/strong>\u003cbr>\nFrom Labor Day to Halloween, visitors can stop by \u003ca href=\"http://www.grgich.com/\">Grigh Hills Estate\u003c/a> and stomp grapes, then imprint their grape juice-stained feet on a white t-shirt after they step out of the barrel. Following the crush, guests can relax indoors and taste three of the Estate’s wines.\u003cbr>\nFor \u003ca href=\"http://calendar.napavalley.com/index.php?eID=31086\">more information\u003c/a>, call 707-963-2784, daily through Halloween, 10am to 4pm.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.bourassavineyards.com\">Bourassa Vineyard’s\u003c/a> \u003ca href=\"http://www.bourassavineyards.com/product/Tickets---Harvest-Party-Celebration-2012?pageID=58c68d15-b8d1-eaf8-0131-18a25d9088b9&sortBy=DisplayOrder&maxRows=10&\">Harvest Celebration\u003c/a> you can stomp grapes and taste wine right out of the barrel before enjoying live music as the winery serves up roast pig and a wine pairing.\u003cbr>\n$80 per person. October 19, 2pm to 6pm.\u003c/p>\n\u003cp>\u003cstrong>SONOMA\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.quivirawine.com/\">Quivira Vineyards\u003c/a> is an organic and biodynamic winery that hosts an annual \u003ca href=\"http://www.quivirawine.com/index.php?option=com_submenus&id=3&show=15#figfestival\">Figs & Pigs Festival\u003c/a> where guests can enjoy a figs and bacon themed buffet after participating in a grape stomping competition. \u003ca href=\"http://store.quivirawine.com/SHOP.AMS?LEVEL=BOT&PART=TK-300\">RSVP required\u003c/a>, $50 per person. October 19, Noon to 4pm.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71880/nine-things-you-didnt-know-about-the-fall-grape-harvest","authors":["5432"],"categories":["bayareabites_752","bayareabites_50","bayareabites_1874","bayareabites_4084","bayareabites_119"],"tags":["bayareabites_464","bayareabites_2758","bayareabites_187","bayareabites_356","bayareabites_14748"],"featImg":"bayareabites_72089","label":"bayareabites"},"bayareabites_67729":{"type":"posts","id":"bayareabites_67729","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67729","score":null,"sort":[1375818313000]},"guestAuthors":[],"slug":"the-cotton-candy-grape-a-sweet-spin-on-designer-fruit","title":"The Cotton Candy Grape: A Sweet Spin On Designer Fruit","publishDate":1375818313,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67738\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\" alt=\"The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209222126/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit\">The Salt at NPR Food\u003c/a> (8/6/2013)\u003c/p>\n\u003cp>Can't we just leave our fruit alone?\u003c/p>\n\u003cp>Last year, apple farmers were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/09/144922008/how-to-get-kids-to-eat-apples-make-them-taste-like-grape-candy\">soaking\u003c/a> their fruit in grape flavor to make them more attractive to kids. Now, plant breeders in California have created a grape that tastes like — well, spun sugar and air.\u003c/p>\n\u003cp>That's right, Salties. Say hello to the Cotton Candy grape.\u003c/p>\n\u003cfigure id=\"attachment_67739\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2-217x290.jpg\" alt=\"What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"When it pops in your mouth, the first impression is a rush of cotton candy flavor,\" says \u003ca href=\"http://spencerhgray.wordpress.com/2011/09/02/cotton-candy-grapes/\">Spencer Gray\u003c/a>, a personal chef in Culver City and blogger at Omnivorous who has sampled the grapes. \"The green grapes don't look or smell like cotton candy,\" he tells The Salt, \"but they will remind you of a circus.\" His son, he says, loves them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At about $6 per pound, this sounds like a lucrative gimmick that takes a perfectly pleasant fruit and jazzes it up into junk food. But when we dug deeper into the grape's origins, we found that its creator is actually trying to do the opposite.\u003c/p>\n\u003cp>Horticulturalist David Cain wants to bring back the natural flavors of our grapes, which have been stripped away by decades of breeding fruit to withstand shipping and storage — not to please our taste buds.\u003c/p>\n\u003cp>\"When you go to the supermarket, there's like 15 kinds of apples — Fuji, Pink Lady, Gala, Braeburn. The list goes on,\" Cain tells The Salt. \"We want to give consumers the same array of flavors for grapes.\"\u003c/p>\n\u003cp>And he's doing it without genetic engineering or artificial flavors. Just good old-fashioned \u003ca href=\"http://www.aces.uiuc.edu/vista/html_pubs/PLBREED/pl_breed.html\">plant breeding\u003c/a>.\u003c/p>\n\u003cp>Cain and his team at International Fruit Genetics in Bakersfield, Calif., made the Cotton Candy grape by hybridizing two different grape species. So the designer fruit is actually a hybrid — like \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106098949\">pluots\u003c/a>, peacharines and cherums.\u003c/p>\n\u003cp>\"We already have other varieties that taste like strawberry, pineapple or mango,\" he says. \"We're still testing those out to see if they're commercial viable.\"\u003c/p>\n\u003cp>The Cotton Candy grape has already cleared those hurdles — it has been commercially available in limited quantities since 2011. In fact, sales have been so good that the fruit's distributor, \u003ca href=\"http://www.grapery.biz/\">The Grapery\u003c/a>, bumped up its production from just two acres to 100 acres this year, with 200 acres planted for 2014.\u003c/p>\n\u003cfigure id=\"attachment_67740\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3-217x290.jpg\" alt=\"Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\u003c/figcaption>\u003c/figure>\n\u003cp>Weighing in at about 18 grams of sugar per 100 grams of grapes, the designer fruit isn't cloyingly sweet. It has about 12 percent more sugar than regular table grapes but far less than raisins, which have more than three times the carbs.\u003c/p>\n\u003cp>So just how do these green grapes conjure up the sensation of spun-sugar melting on your tongue?\u003c/p>\n\u003cp>The fruit has very little tartness, chef Spencer tells the Salt. \"It's like there's nothing to stop the sweetness. It just lingers on your tongue.\"\u003c/p>\n\u003cp>There are also hints off vanilla, Spencer says — and vanilla, it seems, is a key flavor in the archetypal \"pink\" cotton candy that makes your dentist cringe.\u003c/p>\n\u003cp>To get that vanilla flavor into the table grapes naturally, Cain and his team had to widen the plants' gene pool, mixing in genes from less common grape species.\u003c/p>\n\u003cp>Almost all of the table grapes in America belong to the species \u003cem>Vitis vinifera\u003c/em>. There's nothing wrong with that. \u003cem>V. vinifera \u003c/em>is a noble grape. It's used to make all of our wines.\u003c/p>\n\u003cp>But the world has dozens of grape species, and restricting the fruit in grocery stores to just one species also limits their flavors, Cain says.\u003c/p>\n\u003cp>Take, for instance, the Concord grape. It's used to make Welch's juices, jams and jellies. The dark-purple berry is packed with exotic flavors and aromas, including one known as \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb01217.x/abstract\">foxy\u003c/a>.\" But the Concord grape has seeds and its skin tends to fall off — not great qualities for a table grape.\u003c/p>\n\u003cp>So Cain decided to put all the flavors of a Concord-like grape into the firm, crisp and seedless \u003cem>Vitis vineferia\u003c/em> by crossing the two species. (He couldn't say exactly which Concord-like grape he used because it's a trade secret).\u003c/p>\n\u003cp>Breeding seedless grapes isn't easy, because they can't reproduce on their own. After fertilizing the plant, Cain and his team have to take out the baby embryos from the plant, then grow them in individual test tubes in the lab before they ever make it to the field.\u003c/p>\n\u003cp>Cain painstakingly created around 100,000 of these test tube plants before he stumbled upon the cotton-candy flavored grapes.\u003c/p>\n\u003cp>\"The whole process takes at least six years and sometimes up to 15 years,\" Cain says. But he thinks it's worth it.\u003c/p>\n\u003cp>\"A lot of fruit becomes tasteless by the time somebody buys it,\" Cain says. \"We want to change that.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Grapes that taste like cotton candy? No, it's not a GMO experiment but rather the result of good old-fashioned plant breeding techniques. One scientist has already brought these sweet treats to the market and hopes our grape choices will one day be as varied as our apple choices.","status":"publish","parent":0,"modified":1375818313,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":900},"headData":{"title":"The Cotton Candy Grape: A Sweet Spin On Designer Fruit | KQED","description":"Grapes that taste like cotton candy? No, it's not a GMO experiment but rather the result of good old-fashioned plant breeding techniques. One scientist has already brought these sweet treats to the market and hopes our grape choices will one day be as varied as our apple choices.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Cotton Candy Grape: A Sweet Spin On Designer Fruit","datePublished":"2013-08-06T19:45:13.000Z","dateModified":"2013-08-06T19:45:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67729 http://blogs.kqed.org/bayareabites/?p=67729","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/06/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit/","disqusTitle":"The Cotton Candy Grape: A Sweet Spin On Designer Fruit","nprByline":"Michaeleen Doucleff","nprStoryId":"209222126","nprApiLink":"http://api.npr.org/query?id=209222126&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/05/209222126/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit?ft=3&f=209222126","nprRetrievedStory":"1","nprPubDate":"Tue, 06 Aug 2013 13:21:00 -0400","nprStoryDate":"Tue, 06 Aug 2013 11:46:00 -0400","nprLastModifiedDate":"Tue, 06 Aug 2013 13:21:31 -0400","path":"/bayareabites/67729/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67738\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes1-big.jpg\" alt=\"The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cotton Candy grape looks and smells like a regular green grape. But the taste will evoke memories of the circus. Photo: Courtesy of Spencer Grey\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209222126/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit\">The Salt at NPR Food\u003c/a> (8/6/2013)\u003c/p>\n\u003cp>Can't we just leave our fruit alone?\u003c/p>\n\u003cp>Last year, apple farmers were \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/09/144922008/how-to-get-kids-to-eat-apples-make-them-taste-like-grape-candy\">soaking\u003c/a> their fruit in grape flavor to make them more attractive to kids. Now, plant breeders in California have created a grape that tastes like — well, spun sugar and air.\u003c/p>\n\u003cp>That's right, Salties. Say hello to the Cotton Candy grape.\u003c/p>\n\u003cfigure id=\"attachment_67739\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes2-217x290.jpg\" alt=\"What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. Photo: seelenstum/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"When it pops in your mouth, the first impression is a rush of cotton candy flavor,\" says \u003ca href=\"http://spencerhgray.wordpress.com/2011/09/02/cotton-candy-grapes/\">Spencer Gray\u003c/a>, a personal chef in Culver City and blogger at Omnivorous who has sampled the grapes. \"The green grapes don't look or smell like cotton candy,\" he tells The Salt, \"but they will remind you of a circus.\" His son, he says, loves them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At about $6 per pound, this sounds like a lucrative gimmick that takes a perfectly pleasant fruit and jazzes it up into junk food. But when we dug deeper into the grape's origins, we found that its creator is actually trying to do the opposite.\u003c/p>\n\u003cp>Horticulturalist David Cain wants to bring back the natural flavors of our grapes, which have been stripped away by decades of breeding fruit to withstand shipping and storage — not to please our taste buds.\u003c/p>\n\u003cp>\"When you go to the supermarket, there's like 15 kinds of apples — Fuji, Pink Lady, Gala, Braeburn. The list goes on,\" Cain tells The Salt. \"We want to give consumers the same array of flavors for grapes.\"\u003c/p>\n\u003cp>And he's doing it without genetic engineering or artificial flavors. Just good old-fashioned \u003ca href=\"http://www.aces.uiuc.edu/vista/html_pubs/PLBREED/pl_breed.html\">plant breeding\u003c/a>.\u003c/p>\n\u003cp>Cain and his team at International Fruit Genetics in Bakersfield, Calif., made the Cotton Candy grape by hybridizing two different grape species. So the designer fruit is actually a hybrid — like \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106098949\">pluots\u003c/a>, peacharines and cherums.\u003c/p>\n\u003cp>\"We already have other varieties that taste like strawberry, pineapple or mango,\" he says. \"We're still testing those out to see if they're commercial viable.\"\u003c/p>\n\u003cp>The Cotton Candy grape has already cleared those hurdles — it has been commercially available in limited quantities since 2011. In fact, sales have been so good that the fruit's distributor, \u003ca href=\"http://www.grapery.biz/\">The Grapery\u003c/a>, bumped up its production from just two acres to 100 acres this year, with 200 acres planted for 2014.\u003c/p>\n\u003cfigure id=\"attachment_67740\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grapes3-217x290.jpg\" alt=\"Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\" width=\"217\" height=\"290\" class=\"size-medium wp-image-67740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breeding seedless grapes isn't easy. Scientists have to remove the baby embryos from the plant and grow them in a test tube before later planting them in a field. Photo: Courtesy of David Cain/International Fruit Genetics\u003c/figcaption>\u003c/figure>\n\u003cp>Weighing in at about 18 grams of sugar per 100 grams of grapes, the designer fruit isn't cloyingly sweet. It has about 12 percent more sugar than regular table grapes but far less than raisins, which have more than three times the carbs.\u003c/p>\n\u003cp>So just how do these green grapes conjure up the sensation of spun-sugar melting on your tongue?\u003c/p>\n\u003cp>The fruit has very little tartness, chef Spencer tells the Salt. \"It's like there's nothing to stop the sweetness. It just lingers on your tongue.\"\u003c/p>\n\u003cp>There are also hints off vanilla, Spencer says — and vanilla, it seems, is a key flavor in the archetypal \"pink\" cotton candy that makes your dentist cringe.\u003c/p>\n\u003cp>To get that vanilla flavor into the table grapes naturally, Cain and his team had to widen the plants' gene pool, mixing in genes from less common grape species.\u003c/p>\n\u003cp>Almost all of the table grapes in America belong to the species \u003cem>Vitis vinifera\u003c/em>. There's nothing wrong with that. \u003cem>V. vinifera \u003c/em>is a noble grape. It's used to make all of our wines.\u003c/p>\n\u003cp>But the world has dozens of grape species, and restricting the fruit in grocery stores to just one species also limits their flavors, Cain says.\u003c/p>\n\u003cp>Take, for instance, the Concord grape. It's used to make Welch's juices, jams and jellies. The dark-purple berry is packed with exotic flavors and aromas, including one known as \"\u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1977.tb01217.x/abstract\">foxy\u003c/a>.\" But the Concord grape has seeds and its skin tends to fall off — not great qualities for a table grape.\u003c/p>\n\u003cp>So Cain decided to put all the flavors of a Concord-like grape into the firm, crisp and seedless \u003cem>Vitis vineferia\u003c/em> by crossing the two species. (He couldn't say exactly which Concord-like grape he used because it's a trade secret).\u003c/p>\n\u003cp>Breeding seedless grapes isn't easy, because they can't reproduce on their own. After fertilizing the plant, Cain and his team have to take out the baby embryos from the plant, then grow them in individual test tubes in the lab before they ever make it to the field.\u003c/p>\n\u003cp>Cain painstakingly created around 100,000 of these test tube plants before he stumbled upon the cotton-candy flavored grapes.\u003c/p>\n\u003cp>\"The whole process takes at least six years and sometimes up to 15 years,\" Cain says. But he thinks it's worth it.\u003c/p>\n\u003cp>\"A lot of fruit becomes tasteless by the time somebody buys it,\" Cain says. \"We want to change that.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67729/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit","authors":["byline_bayareabites_67729"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12176","bayareabites_11930","bayareabites_2758","bayareabites_12175"],"featImg":"bayareabites_67737","label":"bayareabites"},"bayareabites_32499":{"type":"posts","id":"bayareabites_32499","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32499","score":null,"sort":[1314722782000]},"guestAuthors":[],"slug":"pop-the-corks-napa-valleys-wine-harvest-is-finally-underway","title":"Pop the Corks! Napa Valley's Wine Harvest is Finally Underway","publishDate":1314722782,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_0833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_0833.jpg\" alt=\"Mumm Workers on First Day of Harvest-Robb McDonough\" title=\"Mumm Workers on First Day of Harvest-Robb McDonough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-32504\">\u003c/a>\u003cbr>\n\u003cem>Photo: Robb McDonough\u003c/em>\u003c/p>\n\u003cp>It's a day that wine growers, wine makers and wine drinkers all look forward to. This year the wait for that day was longer than usual. Cool summer temperatures pushed back the beginning of harvest by nearly two weeks. I visited one of the first wineries in Napa Valley to start picking grapes this year, \u003ca href=\"http://mummnapa.com/\">Mumm Napa Winery\u003c/a>. Workers began in the cool, pre-dawn hours at nearby vineyards picking Pinot Noir and Pinot Gris grapes for sparkling wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1898.jpg\" alt=\"Mumm trucks rolling in from harvest\" title=\"Mumm trucks rolling in from harvest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32512\">\u003c/a>\u003c/p>\n\u003cp>About 9:30am the first trucks rolled in loaded with yellow bins filled with grapes. Once a vineyard starts picking grapes, it's really a flat-out process to get everything off the vines. At Mumm, it was expected that the first day of harvest would bring in more than 60 tons of grapes. Tomorrow, Mumm will ratchet that number up to 180 tons. Workers wore powder blue t-shirts that said \"Endless Summer\" on the back as a way to describe just how long vintners in both the Napa and Sonoma wine countries have been waiting for harvest to begin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1909.jpg\" alt=\"Endless Summer t shirt\" title=\"Endless Summer t shirt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32509\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year’s crop is light and late and that is because of a wet spring and a long, cool summer. I talked with Mumm’s head winemaker, \u003ca href=\"http://mummnapa.com/uncorked/thewinemakers\">Ludovic Dervin\u003c/a> and he told me that the wet spring meant the crops were uneven, there were big grape clusters and small grape clusters. Also, because the vineyards were so wet, they had to be thinned out. The late summer pushed back harvest as grapes needed more time on the vine to ripen. The good news for consumers is that low yields usually mean high quality. The bad news is small wine crops can sometimes mean pricier wines. We won’t have the full picture until early November when the entire harvest in both Napa and Sonoma is over. Sparkling wine grapes are the first to get picked. In a few weeks grapes for white still wines will be harvested and then red wine grapes will be picked. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1924.jpg\" alt=\"Ludovic Dervin, Mumm head winemaker\" title=\"Ludovic Dervin, Mumm head winemaker\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32510\">\u003c/a>\u003c/p>\n\u003cp>In wine regions around the world there is a lot of ceremony involved with harvest time. Mumm Napa is no different. In something out of Napoleon times, winemaker Dervin donned safety goggles and yielded a saber that he used to slice off the top of a magnum of sparkling wine. Dervin then sprayed the contents on a few bins of grapes for good luck. The ceremony, often called \"The blessing of the grapes,\" also involved handing out splits of sparkling wine to all the Mumm workers who ceremoniously popped them in unison and began spraying one another. All this celebration is a way of hoping for good luck for the coming year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mumm Napa seems to be doing well. According to management, sales were up more than ten percent last year. In fact, despite the struggling economy, demand for California wines is once again on the rise. According to the \u003ca href=\"http://www.wineinstitute.org/\">San Francisco based Wine Institute\u003c/a>, California produces ninety percent of U.S. wine exports. The industry is a huge player in the state's economy with a retail value of more than 18 billion dollars last year.\t\u003c/p>\n\n","blocks":[],"excerpt":"It's a day that wine growers, wine makers and wine drinkers all look forward to. This year the wait for that day was longer than usual. Cool summer temperatures pushed back the beginning of harvest by nearly two weeks. I visited one of the first wineries in Napa Valley to start picking grapes this year, Mumm Napa Winery.","status":"publish","parent":0,"modified":1314722782,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":532},"headData":{"title":"Pop the Corks! Napa Valley's Wine Harvest is Finally Underway | KQED","description":"It's a day that wine growers, wine makers and wine drinkers all look forward to. This year the wait for that day was longer than usual. Cool summer temperatures pushed back the beginning of harvest by nearly two weeks. I visited one of the first wineries in Napa Valley to start picking grapes this year, Mumm Napa Winery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pop the Corks! Napa Valley's Wine Harvest is Finally Underway","datePublished":"2011-08-30T16:46:22.000Z","dateModified":"2011-08-30T16:46:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"32499 http://blogs.kqed.org/bayareabites/?p=32499","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/30/pop-the-corks-napa-valleys-wine-harvest-is-finally-underway/","disqusTitle":"Pop the Corks! Napa Valley's Wine Harvest is Finally Underway","path":"/bayareabites/32499/pop-the-corks-napa-valleys-wine-harvest-is-finally-underway","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_0833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_0833.jpg\" alt=\"Mumm Workers on First Day of Harvest-Robb McDonough\" title=\"Mumm Workers on First Day of Harvest-Robb McDonough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-32504\">\u003c/a>\u003cbr>\n\u003cem>Photo: Robb McDonough\u003c/em>\u003c/p>\n\u003cp>It's a day that wine growers, wine makers and wine drinkers all look forward to. This year the wait for that day was longer than usual. Cool summer temperatures pushed back the beginning of harvest by nearly two weeks. I visited one of the first wineries in Napa Valley to start picking grapes this year, \u003ca href=\"http://mummnapa.com/\">Mumm Napa Winery\u003c/a>. Workers began in the cool, pre-dawn hours at nearby vineyards picking Pinot Noir and Pinot Gris grapes for sparkling wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1898.jpg\" alt=\"Mumm trucks rolling in from harvest\" title=\"Mumm trucks rolling in from harvest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32512\">\u003c/a>\u003c/p>\n\u003cp>About 9:30am the first trucks rolled in loaded with yellow bins filled with grapes. Once a vineyard starts picking grapes, it's really a flat-out process to get everything off the vines. At Mumm, it was expected that the first day of harvest would bring in more than 60 tons of grapes. Tomorrow, Mumm will ratchet that number up to 180 tons. Workers wore powder blue t-shirts that said \"Endless Summer\" on the back as a way to describe just how long vintners in both the Napa and Sonoma wine countries have been waiting for harvest to begin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1909.jpg\" alt=\"Endless Summer t shirt\" title=\"Endless Summer t shirt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32509\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year’s crop is light and late and that is because of a wet spring and a long, cool summer. I talked with Mumm’s head winemaker, \u003ca href=\"http://mummnapa.com/uncorked/thewinemakers\">Ludovic Dervin\u003c/a> and he told me that the wet spring meant the crops were uneven, there were big grape clusters and small grape clusters. Also, because the vineyards were so wet, they had to be thinned out. The late summer pushed back harvest as grapes needed more time on the vine to ripen. The good news for consumers is that low yields usually mean high quality. The bad news is small wine crops can sometimes mean pricier wines. We won’t have the full picture until early November when the entire harvest in both Napa and Sonoma is over. Sparkling wine grapes are the first to get picked. In a few weeks grapes for white still wines will be harvested and then red wine grapes will be picked. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1924.jpg\" alt=\"Ludovic Dervin, Mumm head winemaker\" title=\"Ludovic Dervin, Mumm head winemaker\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-32510\">\u003c/a>\u003c/p>\n\u003cp>In wine regions around the world there is a lot of ceremony involved with harvest time. Mumm Napa is no different. In something out of Napoleon times, winemaker Dervin donned safety goggles and yielded a saber that he used to slice off the top of a magnum of sparkling wine. Dervin then sprayed the contents on a few bins of grapes for good luck. The ceremony, often called \"The blessing of the grapes,\" also involved handing out splits of sparkling wine to all the Mumm workers who ceremoniously popped them in unison and began spraying one another. All this celebration is a way of hoping for good luck for the coming year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mumm Napa seems to be doing well. According to management, sales were up more than ten percent last year. In fact, despite the struggling economy, demand for California wines is once again on the rise. According to the \u003ca href=\"http://www.wineinstitute.org/\">San Francisco based Wine Institute\u003c/a>, California produces ninety percent of U.S. wine exports. The industry is a huge player in the state's economy with a retail value of more than 18 billion dollars last year.\t\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32499/pop-the-corks-napa-valleys-wine-harvest-is-finally-underway","authors":["5101"],"categories":["bayareabites_752","bayareabites_119"],"tags":["bayareabites_9675","bayareabites_2758","bayareabites_9677","bayareabites_9673","bayareabites_9676","bayareabites_1604","bayareabites_9674","bayareabites_2692"],"label":"bayareabites"},"bayareabites_7007":{"type":"posts","id":"bayareabites_7007","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7007","score":null,"sort":[1254579435000]},"guestAuthors":[],"slug":"schiacciata-duva","title":"Schiacciata d'Uva","publishDate":1254579435,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \u003c/p>\n\n","blocks":[],"excerpt":"What do you eat during the grape harvest? Well, if you're in northern Italy or California surrounded by vineyards, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. ","status":"publish","parent":0,"modified":1379097321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1096},"headData":{"title":"Schiacciata d'Uva | KQED","description":"What do you eat during the grape harvest? Well, if you're in northern Italy or California surrounded by vineyards, you take your grapes and make a merenda, a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Schiacciata d'Uva","datePublished":"2009-10-03T14:17:15.000Z","dateModified":"2013-09-13T18:35:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7007 http://blogs.kqed.org/bayareabites/?p=7007","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/03/schiacciata-duva/","disqusTitle":"Schiacciata d'Uva","path":"/bayareabites/7007/schiacciata-duva","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7007/schiacciata-duva","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_588","bayareabites_1865"],"tags":["bayareabites_1966","bayareabites_2758","bayareabites_2757"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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