Hard Labor in Burgundy Vineyards Soothed by the Sweetness of Freshly Pressed Grape Juice

The vineyards of Burgundy, France, were a site of hard labor, contrary to how they appear. The scenery of the Burgundy vineyards revealed in episode 228 of JTBC's 'Talk Pa One 25 O'Clock' shows without exaggeration the weight of the process of directly harvesting grapes and pressing the juice.

"I feel like my back is going to break"... The pain of harvesting while crouching

The grape harvesting work consumed more physical strength than expected. The cast members complained of pain in their backs and legs during the process of crouching in the vineyard to pick grapes. Due to the nature of the work, which requires maintaining a posture for a long time under the sunlight, harvesting was not an easy process not only for the younger cast members but also for the more experienced ones.

The task of moving the harvested grapes also carried significant weight. The containers filled with grapes reached a weight of about 30kg, and as the work repeated, the weight of the containers and the distance increased, raising the fatigue levels of the cast members. The repeated harvesting and transport work seemed simple, but in reality, it was labor that required considerable muscle strength.

Winemaking methods changed from 70 years ago, machines saving the sophistication of wine

In the winemaking process of treating the harvested grapes, the difference between traditional methods and modern technology was revealed. In the past, the method of directly treading grapes with feet to extract juice was common, but currently, many wineries in Burgundy have switched to using machines. This is a choice made not only for hygienic aspects but also to improve the quality of the wine.

On-site, the work of separating the grape stems (rafes) was carried out. This is because the vegetal taste seeping out from the stems can ruin the aroma of the wine. Additionally, during the fermentation process, a 'cap' phenomenon occurs where grape seeds and skins float to the top; to resolve this, 'pump over' work, which re-wets the grape skins, and 'cap punching' work, which presses down the skins, are performed repeatedly. Only through these sophisticated processes are the color and flavor of the wine finally completed.

Pure sweetness without alcohol, the taste of freshly pressed grape juice

Before fermentation begins, the freshly pressed grape juice provides a sweetness that makes one forget the exhaustion of the harvest. This grape juice, where alcohol has not yet been produced, contained the deep flavor coming from the thin skins and small berries unique to Burgundy grapes. Unlike Korean grapes, the skins were thin, making them suitable to be chewed and eaten.

The cast members noted the freshness of the grape juice tasted immediately on-site. This pure liquid, which brings back memories of grape juice eaten in childhood, eventually transforms into the wine we know through the subsequent fermentation process.

Source: JTBC Entertainment (YouTube)