Tourists juiced about grape stomping
Beverly Miller stomps Zinfandel grapes. Doing grape stomping right is "actually a relatively gentle way of managing the process of crush," said Kenneth C. Fugelsang, associate professor of enology and winemaster at California State University. "The idea is not to macerate the grape, rather to gently break it open so the juices are expressed and you don't tear the grape skins themselves." Eric Risberg / Associated Press
