It's also a delicate blend of art, science and firsthand experience, knowing when to harvest the grapes and when to declare the fermented juice fit to bottle. Paul DeGrazia, an obstetrician-gynecologist who still has a medical practice along with his 62 acres of grapes, tastes it too. But we went out and found that the frozen grapes still tasted good. The ice was skimmed off, the yeast was added, nature did its thing and the result was delicious. But, not as it turned out, the innovation they'd thought.
All wine begins the same way once the grapes are picked.
They're put in a machine that crushes them and removes the stems. Once the yeast is added, the wine ferments anywhere from a few weeks to several months. There it ages some more. Many of the local vineyards make a fruit wine or two, as well. Drive north for an hour, and conditions can change dramatically, another reality that moved the couple toward apples over grapes.