Véraison is the stage of grape development when berries begin to soften and change colour as they move from growth toward ripening. In red grape varieties, green berries begin to turn red, purple or blue. White varieties generally become more translucent or yellow-green rather than turning dark. Véraison is an important marker in the vineyard growing season.
As berries enter véraison, they soften, begin to accumulate glucose and fructose more rapidly and undergo changes in acidity and aroma compounds. In red grapes, anthocyanins develop in the skins and create colour. Malic acid generally declines as the berries ripen, while berry size and flavour continue to develop.
Véraison is monitored to estimate the progress and uniformity of ripening. Growers may assess the percentage of berries that have changed colour and compare different blocks or varieties. The timing helps guide canopy management, crop monitoring and harvest planning, but it does not indicate that the grapes are ready to pick.
Example: during véraison, Pinot Noir berries gradually turn from green to purple, while Chardonnay berries become softer and more translucent.
Véraison marks the beginning of the ripening phase. Harvest maturity occurs later, when the grapes reach the balance of sugar, acidity, flavour and phenolic development required for the intended wine.
Chef’s note: véraison is a vineyard growth stage, not a grape variety or a wine style. Its timing varies by region, variety, site and vintage.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
