What is the “cap” winemakers refer to during fermentation?
A. The “cap” is comprised of the floating solids (grape pits, skins, and stems) that rise to the top of a tank during fermentation. The solids form a thick mat on the surface of the wine which must be wetted at least daily during fermentation of red wine in order to extract the maximum amount of color and flavor into the wine. Failure to wet the cap during fermentation usually produces lighter, less flavorful and less tannic red wines, which have a shorter shelf life. Many winemakers punch-down the cap (push the solids under the surface) during fermentation to extract even more color and flavor. Q. Who is known as the father of Zinfandel? A. Count Agoston Haraszathy, a Hungarian Nobleman, came to the United States in 1840 and settled in San Diego. There he studied the Mission grape that appeared to be indigenous to the area and was later surprised to discover its European origin. He began to preach that good wine can only be made from good grapes and began to import noble vines from Eu
