Véraison
The point in the vine's annual growth cycle when grapes change colour and begin to ripen — white grapes turn from green to golden, red grapes turn from green to red or purple.
In depth
Véraison (from the French for "change of colour") marks the beginning of the ripening phase. Before véraison, grapes are hard, green, and high in acid with very little sugar. At véraison, physiological changes begin: sugar starts accumulating rapidly (glucose and fructose increase), acidity starts declining (malic acid is metabolised), grapes soften, and colour pigments (anthocyanins in red varieties) develop.
Véraison typically occurs around 6–8 weeks before harvest. Its timing is influenced by variety (early-ripening varieties like Pinot Noir vs late-ripening like Cabernet Sauvignon), climate (warm summers advance véraison), and vine management.
Uneven véraison — where different berries on the same bunch ripen at different rates — is a quality concern. It can occur due to poor vine nutrition, excessive vigour, or unfavourable weather. Grape varieties like Zinfandel are particularly prone to uneven ripening, which contributes to their characteristic raisin/overripe notes.
The period between véraison and harvest is critical for flavour development. Weather conditions — particularly temperature and rainfall — during this window significantly influence the vintage's character.
Related exam topics
Frequently asked questions
- Why does véraison matter for wine quality?
- Véraison marks the start of grape ripening — everything before it is vegetative growth, everything after is quality-building. The weather between véraison and harvest determines the vintage's success: warm, dry conditions allow full flavour and phenolic ripeness; rain or cold can stall ripening or cause rot. Growers monitor véraison closely to time any remaining canopy management decisions and begin estimating harvest dates.
Practise questions on this topic
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