Port and PX

[Shawn Denkler]

In California it takes two to three weeks in early September to turn grapes into raisins in the Fresno area. Spain is hot around the Sherry region, so the drying is probably less than a week. I am guessing they are trying to raise the sugar from 24% at picking to about 30%. At 30% a grape is shriveled, but has lots of juice. Above that level the yields go down substantially.

German TBAs are picked at about 45% and the grapes still have a little juice. Much above 45% there is too little juice left to make wine.

Drying grapes is done in a number of countries. In France, grapes for Vin de Paille are dried for a legal minimum of six weeks. But I think this must be inside since rain is a big problem in France. So the sugar increase is just from slow dehydration.