By Doug Fabbioli

I learned to be a winemaker by working in the cellars at Buena Vista Winery in Sonoma, California a few decades ago. There are many skills and subjects that a winemaker must master to be successful. Tasting evaluation, spoilage science, organic chemistry, microbiology, production engineering, team leadership, packaging, and many others. This does not even touch the agriculture aspect and all the knowledge needed to successfully grow grapes. I was always impressed that my winemaker in California had a strong understanding of refrigeration. Soon enough I would need to understand it too.

Winemakers may not know how to fix a specific chiller, but they need to know enough to evaluate the problem and help find a solution to protect the wine. Over my decades, I have learned a hotter fermentation can destroy a wine. As a winemaker, I have learned to evaluate mechanical problems before calling in a repair person. This saves time and money, as well as a batch of wine. Learning the concepts of heat transfer, different methods of cooling wine and the efficiency of these methods can help in the design of a winery.

Another one of the trades that a winemaker should know a bit about is electrical. When I was working in the wine cellars in California, we had a 3-person mechanical department that kept things running. But my winery is about 1/50th of the size, so a lot of the repair stuff lands on me. Most pumps and winemaking equipment are electrical. We have all types: 3-phase, 220-volt, 480-volt, single phase and 120 volts. Some machines are American made but many are made in Europe.

Years ago, I was chasing a problem with a wine press using a multimeter and a cell phone, talking with the repair guy who was somewhere in China walking me through the schematics and testing procedures. The next day, I was at Grainger picking up a part that got my machine working and the grapes flowing again. I learned a lot from that experience and realized how much more there is to learn.

When the grapes are ripe, it is time to pick and start the process for fermentation. All the pieces in the production design must work as planned, or we lose the opportunity to make the best we can. Equipment rarely breaks when it is not used. Be sure to assess all the pieces well before harvest, do regular maintenance, and have back up plans in case something does not go according to plan. A busy season means late nights on the cellar floor and eventually exhausted workers trying their best to respect the grapes through the process.

I am glad to see the trades gaining more respect in our local school system. I think everyone should know a little bit about a trade. You may surprise yourself how that could come in handy. Winemaking is not just a team operation but includes many different skills and disciplines.

Wishing you a Happy Thanksgiving and please shop locally to keep the wineries thriving!

About the Author: Farmer, winemaker, entrepreneur, educator, and leader, Doug Fabbioli has been accelerating the growth and quality of Virginia’s wine industry since 1997. With his wife Colleen, Doug is the owner/operator of Fabbioli Cellars in Leesburg, VA. He is the founder and director of The New Ag School, which focuses on teaching the next generation of farmers and agriculture-related leaders. No wonder they call Doug Fabbioli the Godfather of DC’s Wine Country.