Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

American expression that has come to be associated with the controversial practice of postponing the harvest beyond traditional ripeness. This can result in partly shrivelled and dehydrated berries that yield overripe flavours and such high alcoholic strength that musts often need dilution with water. Proponents of long hang time argue that wines made from such grapes have better aroma and flavour and softer tannins. The practice appears to be less popular in the second decade of this century than it was in the last decade of the 20th. Very ripe, dehydrated grapes weigh less than those picked at conventional ripeness, generally resulting in lower payments for growers paid by weight.