338: What Are 4 Ways That Winemakers Die in Wineries and Why Is It So Dangerous? Caro Feely, Author of Grape Expectations, Has Answers

What makes vine growing and winemaking so physically demanding? What are the hidden dangers of winemaking that most wine lovers never hear about? Why are some winemakers choosing to label their wines as Vin de France rather than follow strict appellation rules?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Caro Feely

You can find the wines we discussed at https://www.nataliemaclean.com/winepicks

 

Giveaway

Three of you are going to win a copy of her terrific book, Grape Adventures. To qualify, all you have to do is email me at [e-mail] and let me know that you’ve posted a review of the podcast. I’ll choose three people randomly from those who contact me. Good luck!

 

Highlights

How did Oprah Winfrey influence Caro and her husband to follow their dream of owning a vineyard in France?

What was behind the decision to leave their corporate jobs for winemaking, which was such a different career?

Why did Caro choose Bordeaux and Saussignac in particular?

What were the main criteria that Caro and her husband sought when choosing a vineyard?

Were there any transferable skills from the corporate IT world that were helpful in running a winery?

What was the most surprising hurdle Caro and her husband had to overcome to buy their winery?

How does Caro handle the tension between making wines she believes in versus what will pass official approvals or market trends?

Why did Chateau Feely want to be classified as Vin De France?

How physically demanding is winemaking?

What are some of the funniest and most surprising animal-related episodes that have happened at the winery?

 

Key Takeaways

As Caro explains it involves heavy machinery, tractors, attaching things to tractors, moving heavy pipes and other equipment around. Even hand picking grapes is a fairly active sport. Removing the vine shoots or suckers at the base of the vine is a big job and backbreaking. They don't want them to grow because they take nutrients from the grapes.

Caro says that many wine lovers don't realize how dangerous winemaking is. There are four killers of wine makers. The first one was asphyxiation by CO2. In the fermentation, CO2 is created. If you don't have a way for it to get out of the closed spaces, you're going to get asphyxiated. The second one is falling from height particularly if a little bit of CO2 has escaped and made you a little lightheaded. The next one is machinery, so horrific things like falling into a harvest trailer. Electrocution because you're working with liquids and high electricity.

Caro says that almost all of her wines are labelled Vin de France because she felt that so many of the appellation rules were not about the quality of the wine. She wanted to be free of those unnecessary constraints. For example, one biodynamic winemaker got kicked out of the appellation system because he had weeds under his vines. He handpicks his grapes so it actually doesn't matter if they're weeds under the vines. If you machine pick, the machine will k