The crew thins the vines and removes bunches of green grapes for verjuis.
We have almost 2 acres of table grapes planted on the farm. This is the time of the year that we need to thin the bunches leaving just enough to develop into delicious and large grapes to eat. At the present time the grapes are very small and sour, perfect for making verjuis. This is an alternative for vinegar and lemon juice in the kitchen. It goes well in dressing providing the acidity (pH3). It deglazes pans and so much more. We borrowed a machine to de-stem the grapes and crush them. We also have a press to extract the juice. Eric and Andrew are doing some work on the farm to earn money for college so they made the verjuis last week. We will have it available in about a month when the it has settled and the juice is clear enough to bottle.
Andrew and Eric use the press to extract juice from the green grapes.