“The simple act of opening a bottle of wine has brought more happiness to the human race than all the collective governments in the history of earth” – Jim Harrison
On a clear day with a slight breeze in early December, I journeyed to the village of Duxbury, to meet a family of local winemakers. My friend Lauren, whom I have collaborated with before on local oyster propagation (Merry Oysters), suggested that I come check out their hand-crafted wine, and the wine making process, which has been in their family for generations. As a staunch supporter of local, hand crafted provisions, as well as the history of wine making (in which Lauren’s family has all original equipment from over 100 years ago), I was incredibly ecstatic about the collaboration, and to try some authentic locally made wine with absolutely no preservatives (which results in no hangover!).
Upon arriving, I was immediately brought to the “cellaring room” and was instantly impressed. Hundreds of bottles with labels indicating chianti, merlot, and other types of blends. Amazed at what I saw, the McKim’s graciously answered all of my questions and walked me through the complete process, from grape to glass.
The Process
Grapes: The grapes are sourced and shipped directly from Italy and California, depending on availability.
Crushing the Grapes: The grapes are then placed into a “grape crusher,” which is above a bucket, to retain all of the vital grape juices.
Wooden Still and Wine Press: After all of the grapes have been pulverized into a sweet gruel, they are then scooped out of the bucket and placed into a historical wooden still and press to be filtered into a sweet grape juice, by applying pressure at the top of the device. What is truly remarkable, is that this particular press was brought to the United States by Lauren’s Great Grandfather Nello, from Gassano, Italy. Nello would be incredibly proud to know that Lauren and her siblings, Alyssa and Jack, are continuing to honor, celebrate, and preserve this family wine making tradition.
Primary Fermentation: The sweet filtered grape juice is then ready for its primary fermentation, which will take place outside, taking advantage of the wild yeast strains.
Secondary Fermentation: Once the primary fermentation is over (anywhere from 2 to 4 weeks), the wine is filtered once again and is transferred via a special siphon to a glass carboy.
Bottling: When the secondary fermentation is finished, the siphon is then used to slowly pull the wine from the glass carboy and into the wine bottles, at which point the bottles are corked and set on the wine rack to age.
Parting Thoughts
I would like to thank the McKim family for their incredible hospitality and for their patience and gratitude while walking me through the historical and magical art of wine making. In this day and age, people are constantly looking for products that are made with love and authenticity – and that is exactly what the McKim’s are doing by honoring the art of making excellent wine without preservatives, keeping alive a tradition that has been in their family for generations.
Lastly, McKim family, thank you so much for the wine – I can’t wait to try it as we ring in the New Year – and, no preservatives means no hangover, right?
Happy New Year and cheers,
FSS
