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Gadino
From Page A1
She said she also tastes them for sweetness, and if the grapes are at all bitter, she lets them ripen a bit more.
“After that it becomes chemistry in the lab,” she said.
The winery uses a refractometer, an optical instrument, to measure sugar content.
After handing out pruners, Aleta put the students to work cutting off bunches of traminette grapes — a strand developed at Cornell with a translucent yellow color.
The students dropped the grape bunches into large yellow tubs and loaded them onto Bill Gadino s pickup truck.
“Wow, look at that!” Aleta said supportively. “A whole row and a half gone!”
The students followed the truck to the mechanical press where the grapes will be squeezed.
David Naser, who teaches the horticulture class, found many opportunities along the way to insert educational tidbits into the conversation.
“Do you have a drip irrigation system on these?" he asked, pointing to the white pipes sprouting up at the ends of vine rows.
At the press, Bill and Aleta’s son-in-law Derek Pross unloaded the tubs of grapes with a small forklift. He presented an overview of the pressing and fermentation process for the class, and hinted at potential job openings at Gadino Cellars.
Students asked questions about the color of the wine bottles and how long the wine would stay good once bottled.
After the class left to board the school bus, Bill, Aleta and Derek Pross sorted through the grapes the students had packed and threw the good ones into a large container. The wine that they will make from the them will be in bottles next July.
E-mail the reporter at mpelkeyiiMimespapers.com.
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