Chris Knox reports on the wee tiny corners Fred Franzia may cut from time to time to keep his Charles Shaw Wine so cheap:
A few things to keep in mind about his vineyards: one is that they are located in what is known as the Central Valley in the California wine world which is notoriously flat and quite hot producing massive yields of overripe grapes. The other thing is that Fred Franzia is no dummy – he planted those vineyards in such a way as the rows run north-south, giving the vines maximum sun exposure and he made the rows as long as he possibly could, minimizing the number of turns his tractors would need to make. And third, these aren’t hand-picked vineyards…they are all machine harvested. And that means these large tractors with huge claws go down the rows of vineyards grabbing the grapes and depositing them in its huge receptacle. And it not only grabs ripe grapes, but unripe and down right rotten ones as well and throws them all together. Add to that leaves, stems and any rodents, birds, or insects that may have made those vines their home – they all get thrown into the bin as well. And guess what? You think there’s going to be any sorting when that truck arrives at the winery (or should I say processing facility)? Nope. Everything, and I do mean everything (including all those unripe grapes, rotten grapes, leaves, stems, birds, rodents, and insects) gets tossed into the crusher and transferred to large tanks to ferment. So think about all the animal blood and parts that may have made their way into your wine next time you crack open that bottle of Two Buck Chuck! Hardly even seems worth the $2 does it?
If you were to taste that wine right after it was made, I guarantee you it would be undrinkable. They will then manipulate the finished wine in whatever way necessary, including adding sugar or unfermented grape juice if needed to make the wine palatable.
I need a drink.