Our second annual grape stomping at The Hill at Muza restaurant in Troy, New York is in the books and it was wildly successful. Although some folks held back, most spent some time in the tub of grapes. Nine hundred pounds of grapes. “This was on my bucket list,” was a comment we heard a dozen times.
25 cases of Sangiovese grapes with a lonely case of Pinot Noir grapes prior to the event.
The idea for the first one was pretty simple. My partner Lucas Rice and I get grapes twice a year and work together to produce wine that will challenge us but that our friends will like. We met the owners of a local restaurant who thought a grape stomping would be a cool autumn event and we suggested a public stomping would not only be fun (and a novelty for the beer garden/ restaurant) but a legitimate way to crush grapes for amateur winemaking. We purchased grapes and got grapes donated from Musto Wine Grape in Hartford, CT as well as local vineyard, Amorici. An account of that event (and video) is included with other stompings in an earlier blog: “The Aesthetic Validity of Grape Stomping”.
Jyl Vanderhoef is a returning veteran stomper from last year.