At Kullabergs Vingård, set in lush farmland about a mile from the coast in southwest Sweden, the peak of the annual harvest is fast approaching.
Every Friday, winemakers at the estate pick a few hundred berries and mash them to get enough juice to analyze the sugar, pH and acid levels. New recruit Helena Lindberg, who’s made wines in Italy, France and New Zealand for the past 30 years, says that data combined with old-fashioned tasting and chewing, will tell when the time is just right to start harvesting and turn the fruit into wine.
Dining and Cooking