In addition to changing colors or hues, during veraison the grapes will increase in size as their acidity levels drop and the sugar levels rise. The sugar levels in the grape, glucose and fructose, are measured in a unit called "brix". Brix is essentially a way to measure the alcohol level of a wine before it's made by determining the sugar level of the grape. Roughly put, every 1.8 brix translates to 1% alcohol in a finished wine.
Although grape varietals will ripen and accumulate brix at different speeds, generally most grapes are harvested between 22 and 27 brix. From the onset of veraison, it will typically take grapes anywhere from 30 to 70 days to reach the ideal brix ... which means that on the present course we are only 4-6 short weeks away from the chaos and furor of harvest! We can't wait and we'll be sure to update you further as that time comes!
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