Brix is the sugar content in the grapes. We want the brix content in the grapes to go up to 21, hopefully 23-24. As the grapes go through fermentation it turns into alcohol, so the brix level is directly related to alcohol content.
Ed and I have started our "second life" here at our Farm, DeMello Vineyards. Follow our progress in the vineyard, in our tasting room, Third Hill Winery, with all of our successes, and yes, some failures. We'll also suggest pairings and receipes.