Triage

Triage meaning in winemaking

Triage is a critical quality control process in winemaking that involves the careful sorting and selection of grapes immediately after harvest but before crushing or pressing. This French term, literally meaning “sorting” or “selection,” describes the systematic removal of undesirable grape bunches, damaged berries, leaves, stems, and other MOG (matter other than grapes) from the harvested fruit. The process can be performed manually by skilled workers on sorting tables or mechanically using specialized equipment. During triage, workers remove clusters affected by rot, disease, or insufficient ripeness, as well as any foreign materials that could negatively impact wine quality. Premium wineries often employ multiple stages of triage, including field sorting during harvest and additional sorting at the winery facility. The intensity and thoroughness of triage varies depending on the wine style, vintage conditions, and quality standards of the producer. While labor-intensive and costly, effective triage is essential for producing high-quality wines, as it ensures only the best fruit enters the fermentation process. This practice is particularly crucial in challenging vintages when weather conditions may have compromised grape quality, making careful selection the difference between exceptional and mediocre wine.