Prior to visiting the Brooklyn Winery, my understanding of the winemaking process was that all of the Trader Joe’s employees spent their lunch breaks terrifying one another and smashing up expired grapes. Once the fruit is liquefied, they dump a couple bottles of flat Trader Jose’s in there, adding both flavor and alcoholic content. But after talking to Dan Ingala of Brooklyn Winery about their Harvest celebration, I found out that winemaking is a bit more nuanced than that.