Capturing Moments: An Exploration of the Grape Harvesting Adventure
The brisk winds sweep through the vineyards, turning my peaceful grape-picking position into a demanding physical endeavor. I steady myself, using my left hand too hold a swaying vine while my right hand skillfully snips off a bunch of grapes. Locals frequently enough remark that the fierce mistral wind can drive one to madness, and I can certainly relate as each dry gust leaves my lips chapped and my eyes parched.
A Dream Fulfilled at Domaine Rouge-Bleu
I find myself at Domaine Rouge-Bleu, an organic vineyard located in the Côtes du Rhône region of southern France. Here, I’ve volunteered for les vendanges, the traditional autumn grape harvest where hard work is combined with camaraderie.
This time-honored tradition has long been a dream of mine as an avid Francophile and food writer. In 2017,fueled by curiosity about winemaking beyond mere tasting experiences,I joined a diverse group of volunteers. We traded sore muscles and sun-kissed skin for hands-on lessons in viticulture and viniculture. While I expected to learn about oenology, I was unprepared for both the physical challenges of picking grapes and the deep satisfaction that comes from accomplishing such a meaningful task together.Many fellow vendangeurs return year after year; as that first harvest, I’ve made it back almost every year and developed friendships with Domaine Rouge-Bleu’s owners.
The Magnitude of French Wine Production
France ranks among the top wine producers globally, contributing around 4.78 billion liters to international markets annually. With approximately 59,000 winemakers managing nearly 789,000 hectares (almost 2 million acres) of vineyards across the nation—there’s no shortage of grapes ready for harvesting! Since ancient Greeks introduced vines in France during the sixth century BC, hand harvesting has been customary; however, mechanization began gaining traction in earnest during the 1960s for efficiency’s sake. Remarkably though,30%-40% of French wineries still prefer manual harvesting methods.
The Rationale Behind Hand Harvesting
you may wonder why some vintners opt for this more labor-intensive method despite its higher costs? Regions like Champagne, known for their delicate wines requiring intact clusters delivered directly to pressing facilities are mandated by tradition or law to use manual methods due to space constraints between vines or concerns over mechanical damage affecting quality—“Hand-picking ensures only optimal grapes are selected without unwanted debris,” explains Thomas Bertrand who co-owns Domaine Rouge-Bleu alongside his australian partner Caroline Jones.
The Reality Behind Winemaking Glamour
This industrious couple exemplifies how winemaking involves much more than just luxury estates seen in Bordeaux; they rely on volunteers not only out of passion but also necessity due to financial constraints associated with hiring staff during peak seasons—a complex legal landscape surrounds volunteer work here in France where regulations mandate payment even if room-and-board arrangements are offered rather.
Many vintners wish these communal efforts were officially recognized as they have formed part-and-parcel within wine culture throughout history: “Our profession thrives on sharing experiences,” remarks France Breton who welcomes volunteer pickers at Domaine Breton .
An Exciting Initiative: Vendangeur d’un Jour Program
An initiative called Vendangeur d’un jour (harvester-for-a-day) operates across various regions from late August until early October under Vignerons Indépendants de France’s guidance—“it’s fantastic for wine tourism as many people want hands-on involvement,” says Jean-Marie Fabre president thereof.
Additionally platforms like WWOOF (World Wide opportunities on Organic Farms) provide avenues too! My own journey began through connections made via local wine bars leading me eventually towards discovering Domaine Rouge-Bleu thanks largely due its previous owner whose spouse managesFrench Word-A-Day blog!
A Hidden Treasure: Sainte-Cécile-les-Vignes
Domaine Rouge-Bleu is situated within Sainte-Cécile-les-Vignes—a charming town boasting just around 2900 residents yet remains off-the-beaten-path despite being surrounded by Provence’s beauty! Appropriately named after “vines”, this flat terrain sprawls beneath grids filled with flourishing vineyards while Mont Ventoux—the legendary mountain prominently featured during Tour de France—stands watchful nearby.
Atop picturesque driveways lined elegantly by olive trees rests their charming farmhouse dating back centuries housing thomas along with Caroline plus their two daughters—all bustling come harvest season when numerous vendangeurs join them!
Mornings Filled With Purpose
Each day begins before dawn breaks when coffee aromas fill our senses prompting us awake prior seven o’clock hour—we don clothes ready-to-get-messy as stubborn stains accompany any grape juice mishaps! Despite warm weather conditions thick socks protect ankles against pesky burs while Thomas briefs us regarding land layout upon arrival—the cardinal rule being gentle handling so as not break skins prematurely which could lead oxidation negatively impacting flavors/aromas.
Additionally we must remain vigilant against oidium (chalky mildew)—“bad fruit yields bad wines” warns him humorously noting finding snails amongst bunches means “that’s why wine isn’t vegan!” (His English banter flows effortlessly).Snipping away eight hours daily over three weeks takes toll on hands resulting frequent cuts making me unofficial nurse carrying plasters everywhere we go!
Working pairs ensures no bunch left behind whilst conversations flow freely breaking monotony sometimes delving deep into personal stories shared behind confessional-like vines blocking our faces revealing healing journeys post-breakups or escaping corporate life altogether.