An issue surrounding the current (ongoing is a better description perhaps) row between California growers and vintners regarding how long to keep the grapes on the vine has piqued my interest. See excerpt (and link to an article):
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"Growers say winemakers ask them to harvest fruit at 27 or 28 Brix (percent of sugar), which is far greater than the 24 Brix of the fruit that was harvested in the 1980s. By picking that late, the grapes partially dehydrate -- and a new interpretation of state law permits wineries to add the water back at the crusher to help wines ferment more efficiently."Why don't both players simply contract for grapes at say 27.5 brix (or whatever value) and price them accordingly?
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