A harvest to die for...

 

(courtesy of Dan Mills Photography)

The scary title of the news story says it all, "Amateur winemakers die treading grapes," by Jane Anson for www.decanter.com.  Daniel Moulin, 48 and Gerard Dachis, 50, of Roiffieux, France, died earlier this month from carbon dioxide poisoning received while stomping grapes.  The grapes being crushed belonged to a winemaker who was making wine for his own personal consumption and he had recruited three friends to help, including the two men who died.

Authorities conclude that ventilation was inadequate and carbon dioxide fumes collected during the fermentation process, thereby causing the men to lose consciousness.  The winemaker and his other friend survived, with the third friend and an assisting fireman requiring treatment for inhalation of carbonic gas.

Since Karin, one of our NY employees, just engaged in a grape stomping event (see above photo), the cautionary tale caught my eye.  The take-away is to make sure all grape stomping activity takes place in a well-ventilated location, preferably even outdoors.

It's been years since I've stomped grapes but I remember it being enormously fun, with the correct safety measures in place.  Maybe next year I'll get to try it again.

Comments

[Vino Vangelist]

Ventilation is absolutely the key.

[Rachael]

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