Grapes Are Sizzling

Everybody knows it’s warm in the Coachella Valley, but even old-timers are surprised at just how hot it’s been this year.

In fact, last winter was the warmest on record since 1946. And there’s been no letup this spring.

“Last year we did not have a 100-degree day until the last week in May,” says Mike Bozick, vice president and general manager of Richard Bagdasarian Inc., a grape grower/packer/shipper in Mecca. “This year, we’ve been at 100 degrees since the first week in May.”

Warm spring weather may be the reason the grape industry is in the valley in the first place, but this much is ridiculous. It’s also harmful.

The warm winter didn’t allow the vines enough “down” time--grapes need a chill to go dormant and rest between crops. And the hot spring has made it difficult for red grapes--in particular, the popular flame seedless--to reach the right color.

As a result, the 1996 Coachella Valley grape harvest will probably be as much as 20% below last year’s record crop. But when compared to such heat-devastated crops as almonds and apricots, the situation is far from tragic. This year’s haul will probably be only 14% to 15% less than a normal year. Wholesale prices are slightly higher than last year for perlettes and slightly lower for flames.

Overall, the California harvest will be down only a little from last year’s record. The early estimates have production falling about 2.5%.

Most of the grapes in the stores right now are perlettes, a mild-flavored seedless green grape. There are also some flame seedless, a crunchy red variety that is the second-most popular grape grown in California.

Harvest of Thompson seedless, still the king of California grapes, accounting for more than 30% of the state harvest, will begin the first week in June in the Coachella Valley.