U NIVERSIT$ OF CALIFORNIA COLLEGE OF AGRI CU LTU RE AGRICU LT URAL E$ PERIMENT S TAT ION

BERKELE$, CALIFORNIA

CIRCU LAR 3 5 6

u ust 1 4 A g , 9 3

‘ VARIETIES FOR PRODU CTION

2 A I NKLE 3 A MERI NE AND . J VV M . . A R

ALTH OU GH CALIF ORNIA have utilized a considerable tonnage of

' ra e since a raisin and table g p s repe l of Prohibition , their preferred material is nl of ro Wine . In this state there are now o y acres such grapes , p n 1937 ducing about tons per year . The average a nual crush ( to 1 41 W e 9 ) has exceeded tons , but the annual crush of in grapes has not exceeded hence have constituted approximately only 5 0 4

. o per cent of the total crush Should, normal Winery demands c ntinue , the l r fit acreage of Wine grapes c ou d probably be expanded With p o . The grower is well interested in planting varieties that produce , but the consumer is con cerned With securing a product of good quality . “ Interest i n wine $ gr ape adaptation to the climatic regions of California has h A ton Har aszth m 1 60 t e t e os 8 . extended from . im of g y to the present From 1 0 o a a 88 until Prohibition , the Calif rni Agricultural Experiment St tion con first ean E D . W ducted detailed studies , under . Hilgard , later under Professor F T Bioletti n e a . . . Si ce Prohibition rep al the studies h ve been continued , and the present circular summarizes the best information available .

Table may be either sweet or dry . They contain less than per cent of alcohol , and the dry types should have over per cent acid . The sweet types contain to per cent sugar and appear balanced With only about

per cent acid . The best grapes for the standard dry types should not exceed 24 ° Balling nor have a must acidity of less than per cent . The natural sweet types of table Wines Will require musts With a Balling degree of 24 to 28 , because it is necessary to maintain residual sugar in them ; yet their acidity should be about per cent . D essert Wines also may be either sweet or dry . They contain over per cent alcohol . Since this concentration is not easily obtained by natural

1 z i Hil a rdia Com o si tio n This publication summari es the recommendat ons of the g article , p a nd ua lit o Wines a nd Ma s ts o Ca li ornia Gra es M - A A . . J Win k Q y f f f p , by Amerine and . . ler in t n ( press ) . Those in erested i more complete information on the merits and defects of s ec ific V i p varieties should write to the Division of iticulture at Davis stat ng the varieties , the i proposed reg on of planting , and the type and quality of wine desired . 2 s P E A E l n Ex A sistant rofessor of nology and ssistant nologist the periment S tation . P V n x rofessor of iticulture and Viticulturist l the E periment S tation . 4 m B 65 1 Co mmerci a l P ro duc ti o n o D es s mt Wines For more co plete data see ulletin , f , by M A Jo sl n M A . . y and . . Amerine . The percentage of Wine grapes in the crush increased m 1 94 2 l a because of the almost complete diversion of raisin g pe s to drying . [ 1 ] 2 UNIVERSIT$ OF CALIFORNIA— E $ PERIMENT STATION

b e' fermentation , grape spirits must added during or after the fermentation n to give the required amou t of alcohol . The more alcohol produced by fer mentation, the smaller the amount required to arrest the fermentation . Musts of high Balling readings ( over 24 ) are therefore preferable for making des W W . sert ines Such musts also Wines ith a higher extract content . The grapes should not , however , remain on the vines until they have become rais i i — ned . a and have lost their fruitiness S nce a sweet sour t ste is undesirable , the acid concentration should be only moderate— from to per cent in the fini h e s ed . Wine is considered desirabl If the acidity is below per cent, the

' fla Wine is likely to taste t and be unpalatable .

- 1 Vine a rd on 1OW I N r d . . . o Fig y . coastal hills , region te the edwoo stumps I i ( Courtesy of the Wine nst tute . )

The term high - quality as used here Will describe Wines Whose character and composition favor the maturation of the Wine in the wood or the bottle . “ ” flavor s A standard product is a sound Wine that lacks the , the compo ition, or

h . 1s both , to develop muc character by aging This no condemnation of standard h Dr definite t e . s young Wines , Which have a very place in industry y in particular can be sold early

INF LU ENCE o r ENV I RONM ENTAL CONDI TI ONS

ir nm nt - e - Regiona l Env o e . The nvironmental varietal interrelation is com slo plicated but important . Under cool conditions ripening proceeds l the H mature grapes retain a higher degree of acidity, have a lower p ; and red grapes possess much more coloring matter than those grown under warm con ns the ‘ roduction ditions . These conditio favor p of musts that are well suited for

table Wines . Under relatively warm ripening conditions , high sugar and r moderate acidity are secured . Musts of such g apes are best suited for dessert flavor 1 n s Wines . With some varieties the composition and certain region is so

S uperior that typical Wines of high quality have been developed . difi erenc es California has a Wide range of climatic conditions . Utilizing the CIR 3 5 6 ] GRAPE VARIETIES FOR WINE PRODU CTION 3

5 in the temperature or more sp ecifically the summation of heat as degree - days ° 5 0 F 1 to O 3 1 - above for the period April ctober , the grape producing area o five f the state may be conveniently divided into climatic regions . These r W egions , together ith representative localities , are

Regi on I ( less than degree days ) Napa and ville in Napa County ; Hollister and s an Juan in S a n B enito County ; Woodside in S an Mateo Co unty ; Mission S an Jose and S aratoga i n S anta Clara County ; B Vinehill i n S C z C G S R onny Doon and anta ru ounty ; and uerneville, anta osa , and S S 1 onoma in onoma County . Figure shows a typical . )

— . 2 . V 0 11 in 1 1 W I Fig ineyard hillside region . ( Courtesy of the ine nstitute.)

Re i o n I I 2 5 01 . g ( , to degree days ) S M R S H t . S M oledad in onterey County ; utherford , elena , and pring ountain in Na pa ‘ S B 1 n S B C n E G and County anta arbara anta arbara ou ty ; Almaden , vergreen , uadalupe, G l n S C C G E 1n S fi Los atos anta lara ounty and len llen onoma County ( g.

Regi on I I I to degree - days) P in m C Uk H in M Livermore and leasanton Ala eda County ; alpella , iah, and opland _ endo cino County ; Calistoga in Napa County Alpine in S an Diego County ; Templeton in S a n O C P i S a n C Co u xa V Luis bispo ounty ; Loma r eta in ta lara nty ; and Ale nder alley, Asti , C S C fi and loverdale in onoma ounty ( g,

Re i on I V 3 5 01 4 000 — g ( , to , degree days ) : G S a n B E S an C E uasti in ernardino County ; scondido in Diego ounty ; Acampo , scalon, k Lodi M 1 n S a n Jo a um C C 1 n S Loc eford, , and anteca q ounty ; ordelia olano County ; Ceres, H V S C V ughson , and ernalis in tanislaus ounty Ojai in entura County and Davis in $olo fi County ( g.

Regi on V or more degree - days ) Fresno and S anger in Fresno County ; Madera in Madera County ; Arena and Livingston M C C fi in erced ounty ; and Trocha in Tulare ounty ( g.

5 x 5 70 ° F For e ample , if the mean temperature for a period of days was , the summation ° — Wo 70 5 0 x5 : 1 00 June uld be ( degree days ; and, if the mean temperature for was a 65 ° —5 0 ° x3 0 : 4 5 0 the summ tion would be ( degree days . 4 UNIVERSIT$ OF CALIFORNIA— E $ PERIMENT STATION

F i — L-i rm r i I r V v o V I I . o e . 3 . e e N a g ineyard in the alley, reg on ote the very e s , x I C u . gravelly te ture of the soil . ( o rtesy of the Wine nstitute )

— A i vi in I V V . Fig . 4 . typical m dsummer scene in a neyard regions and

( Courtesy of the Wine I nstitute . )

IV V Regi ons I and II should produce the best table Wines ; and , the best dessert Wines . When mature , only a few varieties Will retain enough acidity I V to produce good table Wines in regions V and , while only in a very hot season or in an exposed vineyard With an early variety Will regions I and II produce grapes ideally suited for dessert Wines . CI R 3 5 6 ] GRAPE VARIETIES FOR WINE PRODU CTION 5

‘ n n itions — $ S eas o a l Co d . Although grapes reach maturity practically every

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f. o . year in most parts California , their composition is not always the same

In a warm season the color content and titratable acidity are lower , and the f H is in . p higher, than a cool season Such are the di ferences between certain years that a moderately acid variety, normally best suited for , may l sometimes become better adapted for . This is particu arly true IV e . in the r gions of intermediate temperature ; namely II , III , and

CH OI CE OF V ARI E T$

few r - b e Whereas a varieties can p oduce high quality Wine , many others flavor cause of unfavorable composition , neutral , or susceptibility to rot or c an fine disease never produce a Wine . Fortunately there is a large demand n s for ordinary wines of sound character a d low cost . If the grower choose to r produce this latte type , varieties that produce heavycrops should be planted . n definite fine O the other hand , there is a limited but and growing demand for

Wines . Unfortunately, the varieties capable of producing such Wine are only fin poor to moderate producers . The regional conditions suitable for e Wines als o put a definite upper limit on the amount of crop that can be matured

- normally . Thus , planting heavy producing varieties on poor soils of cool

- L areas Will not yield grapes capable of producing high quality Wines . ikewise , the planting of poor - producing varieties on fertile soil in warm regions is not a proper utilization of the land . m sition M s ts — Co o o u . p f As already indicated , varieties for table Wines should attain a normal maturity and yet retain an acidity of at least per ° - e a at 24 cent or higher , Whereas dessert Win V rieties should have least Balling H and only a moderate acidity . The p of grapes for table Wines should , if pos e a sible , be below While that of dessert Win s m y be as high as The higher H th e a re the p , however , e greater the care n cess ry duringfermentation to p

s aé eria - W ff t vent poilage by b t . The best red ine grapes contain su icien color and acidity,though When grown in too warm a region or season even those Whose skins normally have suffic ient coloring matter Will produce poorly colored i r i l rl s a t eu a r . Wines . The amount of color p y impo tant for port varieties o u The grapes recommended should of course mature With ut ndue rotting , “ n r i inin a s . su burning, or g The clusters should not be too tight , nor subject

- to shattering . For standard quality Wines , in order to reduce picking costs , e large clusters are pr ferred . The skins should be thick enough to reach the l n ,Winery good condition . The stems and berries should be easily separated c an e by a mechanical stemmer . Although ordinary Wines be prepar d from

a - fi avor e - V rieties With a large berry, the better d Wines require a smaller berry size because of the more favorable surface - volume relation for extracting flavor and color from the skins . — Time M t r - ti n - of a u a o . Early ripening varieties are at a disadvantage in California :they mature in the warmest part of the growing season ; and the

” s o ripening changes proceed too rapidly , that low acid , excessive sugar , and V sunburning ordinarily result . arieties that mature in midseason are also $ c a n considered better from the Wine maker s point of View , since he then crush

- va them When fermentation temperatures are lower . Although late ripening

' rieties a have the advant ge of lengthening the season , they run the risk of a being spoiled by early r ins . 6 UNIVERSIT$ OF CALIFORNIA— E $P ERIMENT STATION

RE COMMENDE D VARI E TI E S 6 O — nly varieties that yield the best product for their type Whether standard , — 1 quality red or White table , or red or white dessert wines are listed in table . V f arieties that cannot be unquali iedly recommended are listed later . Var ieti es or Re ion I — R I f g egion contains few fertile soils that are , or may be ul 10 well , planted to vines . As a r e only hillside s pes of very moderate fertil

- ity are available for grapes . Heavy bearing varieties should not be planted , since the region cannot produce them in competition with warmer and more m . Reco fertile districts In general , White varieties should be preferred to red .

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- mended White varieties for high quality dry table Wines are White , a first Red , and Sauvignon bl nc , the two being the most desirable .

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- us c Traminer, though eful , should be planted only in the very coolest lo ations for producing an aromatic Wine , and is not ordinarily recommended . Sylvaner is not suited to this region, being oversusceptible to mildew in foggy locations . Varieties such as Burger and Folle blanche should be avoided because they

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Re comm nde r - a Will not ripen . e d ed varieties for high quality t ble Wines are v Cabernet Sau ignon and ; for standard table Wines , Beau olais j and . — Varieti es or Re ion I I R - fi oor f g . egion II contains both valley and hillside s The former and vineyard . should produce most of the Standard red White table Wines of California . The less productive hillside , though f r fin R o a d e . unable to compete standard pro uct , can yield Wines ecommended

- White varieties for high quality dry table Wines are Chardonnay, Pinot blanc ,

R - White iesling , and (the last mentioned usually for natural R o sweet Wine ) . ec mmended White varieties for standard or for blended dry

' or n atural table Wines are Semillon for dry sweet Wine ) , Sylvaner , and Folle Red V h e blanche . eltliner , thoug useful , is less d sirable and is not ordinarily

- recommended . The recommended red variety for high quality table Wines is

e R . ; for standard Wines , Grenach , Petite Sirah , or efosco Mondeuse Also of possible utility for standard Wines , but less desirable , are and Tannat . a i I — of V riet es for Region I I . The warm conditions region III favor grapes

u . of higher sugar content , Without too much s nburning and too little acidity fi at m Although most of the Vineyards are on fairly land , so e of the soils are — a a rocky and of low productiveness . The better qu lity n tural sweet Wines come a hO e u dr finest from the latter s oils . It is a mist ke to p to prod ce y Wines of the l quality every year in this region , even on the less fertile soi s , since the sum n mation of heat is usually too great . Excellent atural sweet Wines should , and however , be secured ; and, on the more fertile soils , good standard Whites s the reds . , though not recommended becau e of production cost ,

' Rec ommended white Will produce very good red dessert Wines . Varieties for b natural sweet Wines are Semillon , Sauvignon blanc , and Muscat Canelli ( y

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, itself ) for standard Wines , Pinot blanc , and French (Winkler Pr lific Wests o ) . Also of possible utility for standard Wines , but not ordinarily R recommended , are Folle blanche and Peverella . ecommended red varieties The varieties listed are as grown under these names in the variety collection of the U ni S ide ntifi e d o f th na mes versity Farm at Davis . ince not all have been with certainty , some e identifi c a ti on i i may be changed later . The current can be obtained from later publ cat ons of

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Cari n ane R for standard table wines are , g , and efosco . Also possible S an ioveto but less desirable are Gros Manzene and g . The recommended red if variety , a red dessert Wine is to be produced in this region , is Trousseau . Vari eties or Re ion I V — s IV a f g . The oils of region are usually fertile . M ny

and w - Vineyards are irrigated can yield large crops . Certain lo producing , Vineyards of the foothills on the sides of the Sacramento and San Joa quin ' valle s fall y , however , into this climatic zone . These should perhaps not be

planted With grapes at all , since they cannot compete successfully With the e fertile , irrigated valley soils . Although natural sw et Wines are possible , in raisin ed warm years the suitable grapes become sunburned and . White dessert as Wines can be secured , however , as well good red dessert Wines . The standard White and red table Wines from this district are fairly satisfactory if produced

- from high acid varieties . For standard table Wine the recommended White i s variety is the French Colombard (W nkler ) . For muscatel , recommended M O us varieties include Malvasia bianca , uscat Canelli , and range M cat ; for n V White dessert Wines , Mission , Palomi o , and erdelho ; for standard red table but Wine , Barbera . Also possible less desirable are Grignolino (for pink Wines )

R red - and Gros Manzene . ecommended varieties for bulk quality table Wines ri nan R V o deficien Ca e . are g and efosco aldepenas , th ugh useful , has certain R m cies . ecom ended red varieties for dessert Wines are Tinta Madeira and

Trousseau . The Tinta Cao is nearly as good and may sometimes be planted in o place of Trousseau . Aleatic is recommended for red muscatel . i r i —R Va riet es o Re on V. V f g egion , the hottest region Where Wine grapes

are grown in the state, is also the most uniformly fertile . Except for a few B r vineyards near edding, and some in the lower foothills the district is enti ely

ul - in the highly productive, irrigated interior valleys . Although b k quality can the varieties aci i red table Wines be produced from of very high g, White table Wines should not be attempted because of the warm storage conditions

‘ and the necessity for maintaining a high sulfur dioxide content in order to suffici ntl R IV or keep the color e y light . egion Vineyards are better adapted f V producing the former quality ; region III for the latter . ery good White and R red dessert Wines can be produced . ecommended varieties for muscatels are

Malvasia bianca and Orange Muscat . The Muscat Canelli , though a possi bilit the y, grows weakly under these conditions , and fruit often sunburns R ' badly . ecommended for White dessert Wines are , Mission , and t Grenache . Best for red desser Wines are Trousseau ( although preferably I ao $ planted in III and V) and Tinta Madeira . Tinta C is also practicable ; and Black Malvoisie may be useful becaus e of possible dual use as a shipping e grape , but is not recommended . A d sirable variety for special or blending

Wines is Salvador .

hit ri ti s —$ l W Va e e . e The Chardonnay, although a vigorous grower , is on y

a moderate producer . Short canes should be employed in addition to the usual s number of spurs during the early life of the vines . Thi variety has small

n . clusters , ripens before midseaso , and reaches the crusher in good condition s The mu t yield is below average . The Wines are distinctive in quality, With a

rich body and a normal acid content .

- The Folle blanche produces well . The clusters are medium sized and so compactly set With berries that they develop bunch rot in seasons of early rainfall . The grapes are easily crushed and yield a satisfactory amount of CIR 3 5 6 ] GRAPE VARIETIES F OR WINE PRODU CTION 9

. flavor juice of good acidity The Wines are fruity, slightly distinctive in , and

r - inclined to be ta t . They make excellent average quality table Wines by them as n selves and have been very successful a champag e stock .

- The French Colombard is a Vigorous , productive variety . Its medium large filled firm clusters are well With oval , berries . It is primarily adapted to the IV r conditions of region , Where it retains high acidity and a moderate suga

content . s Malva ia bianca, Muscat Canelli , and Orange Muscat are considered to be

best suited for making the muscatel type of Wine in California . Malvasia bianca

u - has a large cl ster With fairly thick skinned berries . Its Wines are particularly fl r an r avo . fruity d arely possess any raisin It is a fair producer . Muscat n“ o o . Canelli , the other hand , is a low pr ducer , only average in Vigor Since the

‘ raisinin If fruit ripens early, g may occur . the grapes are properly harvested ,

w - a e ho ever , the Wine is very fruity in char cter , and under favorabl conditions th O r is perhaps e best of the muscat types . range Muscat is both vigo ous and

- firm - s . productive , has medium large clusters and , hard , thick skinned berrie flavor ffe e i The di rs from that of the other muscat vari t es , but is very pleasing

in sweet dessert Wines .

s ; e Palomino is Vigorou and productive Its clusters are larg , With berries thiek - skinned and moderately tough ; and its fruit reaches the crus her in good Its uice iel r . d a condition j y is below average . Its musts e of too low acidity s i for table Wines , even in the cooler region , but it sadapted to the production

of soft material of excellent quality . Pinot blanc has a much more compact and somewhat heavier cluster than n in . s Chardon ay It is liable to rot damp weather . The mu ts of the cooler ufficientl regions are well balanced When picking comes s y early . The skins are high in tannin , and the grapes should be pressed immediately after crushing . The The j uice yield is good . Wines have a moderately distinctive character and l are above average in qua ity .

l n . Sauvignon blanc is a poor producer unless pruned o g. ( See Chardonnay ) flavor It ripens early and has small clusters . The distinctive and aromatic of

' e below avera e its musts carries over into the Wine . The juic yield is g . When grown in the proper region Sauvignon blan c is suited for both dry and natural a i sweet t ble W nes of high quality . o The Semill n produces well ; its clusters are large and easily harvested , but

- d the berries are rather tender skinned . Its juice yield is goo . Its Wines have flavor a a recognizable , most ple sant in natural sweet Wine . Its table Wines are s flav r les well balanced and have a rather rough o .

s. The Sylvaner produces moderate crop It ripens early, and unless promptly s o harvested produces musts of very low acidity . Its Wine , though less distin e R definite tiv than those of the White iesling, have varietal character and I t o nl good quality . sh uld , however , be planted o y in the cool regions , though not in the more humid parts of region I .

The White Riesling is of below - average productivity With small clusters s and small berries . Its mu ts are somewhat better supplied With acidity than those of the Sylvaner . In the coolest locations its Wines are of very good quality .

' R d Varieti — e es . The Aleatico is an average producer . It ripens in mid sufficient season and , if the Vines have leaf coverage, Will reach a high degree 1 0 UNIVERSIT$ oF CALIFORNIA— E $PERIMENT STATION

ra isinin D deficienc of sugar Without g. espite some y in color , it is probably

- flavored fi the most desirable red muscat variety now available . Although de nitel flavor y muscat in character , its is distinguishable from that of other muscat varieties . u Barbera , though vigorous , prod ces only moderately well . Since its musts

. IV have a high amount of acidity even in regions III and , it should not be planted in I or II . The Wines are tart , moderately distinctive in aroma, of a good color and tannin . When properly ged they are probably the best of I those produced in regions III and V. i e v s c . The Cabern t Sau ignon inclined , despite its vigor, to be a low produ er It should therefore be pruned With moderately long canes during the early

I t - r life of the Vine . has fairly long clusters With small , tough skinned be ries ,

“ e s e Which rip n in midseason . Its Wine are distinctiv and easily recognizable ;

- When properly aged they produce very high quality red table Wines . Cari nane The g , a Vigorous and productive variety , is susceptible to mildew firm c n and should not be planted in humid locations . The fruit , though , a be difficult o d crushed Without y ; and the juice yield is g o . Its table Wines are clean but not distinctive , and are only average in quality . a Gamay Beaujolais , b rely average in productivity , ripens early and Will rom tl A1thou h s a raisin unless picked p p y . g its must are fairly well b lanced , s eficien a the Wine are inclined to be d t in color nd acidity . The best Gamays ,

e ui . howev r , are very fr ty and of good quality

The Grenache is Vigorous and productive . In the coolest locations its musts have enough acidity and color to be adapted for red or pink table Wines . In

' r e ion V i and g , on the contrary, ts musts are high in sugar and low in acidity ofi h color ; hence if pressed t e skins after crushing , they are White , and well adapted to the production of dessert Wines of either the Angelica or the sherry type . first vini era With the coming of the padres , the Mission , the variety of f n vi orous and origin , was planted in California . The Vi es are g productive ;

- l m . the clusters large , loose y set With mediu sized , round berries Table wines of the Mission have been complete failures , largely through lack of acidity . — s The dessert Wines , on the other hand , have been average or better mooth ,

- deficient full bodied , and fairly well balanced . Though the grapes are in color d for red dessert Wines, the and Angelicas are very goo . Mission is IV V adapted to regions and .

- c The Petite Sirah produces above average crops . Its clusters are compa t and Will rot after early rains . In the hot interior and in warm seasons else i ini n Where the fruit is very subject to ra s g. In regions II and III it produces

- di standard , heavy bodied , moderately stinctive red table Wines except in the

. hottest years . It should have a permanent place here , but here alone

The Vines of Pinot noir produce only moderate erops with long pruning . r Its fruit matures very early . When g own in the cool areas and harvested at flavor the proper time it produces Wines of excellent aroma and , fruity, soft ,

I . and balanced . This variety is adapted to region

The Refosco 1 s moderately vigorous and productive . The clusters are large , loosely set With firm berries that resist handling injuries and unfavorable weather . In regions II and III it produces standard Wines of moderate dis in c i en flat i t t v ess and excellent color . It does well on the fertile , soils of reg ons 0 111 4 35 6 ] GRAPE VARIETIES F OR WINE PRODU CTION 1 1

IV i . n n Car nane i II and III In it produces a better table Wi e tha g , but s less productive .

' Vitzf s ru es tris xV vini era The Salvador , a hybrid of p . f , is interesting for its s t intense color . Its vine , hough low in vigor , are very productive . The clusters flavor its are small . The derived from American parent is objectionable in its o Wines . Its intense c lor, however , can be used in moderation Without noticeably in e into injuring the W s Which it is blended . Though the color is most intense r in cool regions , this variety may be g own for its color in all regions . i The Tinta Madeira Vines are V gorous and productive . The clusters are

- fill - e d . r medium sized and well This is strictly a dessert Wine va iety . Its red fi avors ome dessert Wines are Well colored, smooth , , and well balanced . It is d IV V recommen ed for regions and . e T Th rousseau is very Vigorous and productive With spur pruning . Its

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' u m- n frui ri n r cl sters are mediu sized a d compact . The t p e s ea ly and is rather raisinin u subject to g. This variety is not suitable for dry table Wine prod c deficient 111 tion . Its red dessert Wines , though color , are outstanding for mel fl or av . lowness , , balance , and other properties The variety is adapted to re gions IV V III , and

VARI E TIE S WI TH LIMI TE D RE COMMENDATI ON

A number of varieties cannot be recommended Without reservation . The ifi er most eommon reasons d from variety to variety . The objection is simply that other varieties excel them under most conditions for their particular type

. n s a and quality of Wine Under particular conditio s , some of these grape h ve n The given good results in California a d abroad . mere fact that a variety can i not produce good W ne does not , however, prove that others Will excel it if

. s adequately tested Furthermore , some varietie have succeeded under special , 1s t restricted conditions that can seldom be duplicated satisfactorily . This rue of certain varieties that have found a plac e 1n local and minor regions of

European over a long period . The taste created for such varieties h ni as Nebbiolo and C e n blanc Will insure their continued propagation . But to plant them here and expecttheir Wines to compete With better ones is risky . r Perhaps , as the California industry expands and as g eater attention is paid flavors find to particular , some additional varieties may a local but permanent place . l Other grapes listed here have special qualities of production , possib e dual utilization for Wine and shipping, disease resistance , period of ripening, and m the like . Where one or more of these factors must be Specially considered , so e l n u variety this group may prove seful . Because of another factor— the present plantings— is included l n l n this group . It has a permanent place California for a distinctive typ e of

- Wine . Since , however , it is already the most extensively planted new rofitable grape , its plantings Will seldom be as p as those of the varieties All th ari etie lis ted in ta ble have one or more de ects listed previously . e v s 2 f , and one should plant them only after c onsid ering their handicap s . White Varieti es — r v These include blending varieties , Burger and Se ant ; flavor Red varieties having a Muscat , Muscadelle , , and T u Ali ote Chenin raminer , table or nat ral sweet Wine varieties , g , blanc , Gray

R l Red V V - iesling , Pevere la , eltliner , and ernaccia Sarda ; and dessert Wine

CI R 3 5 6 ] GRAPE VARIETIES F OR WINE PRODU CTION 1 3

y a V . varieties , Inzolia and erdelho These ha e a Wide range of climatic ad pta tion some being suited to the cooler regions and others to the warmer . , W The Burger is idely planted in California , largely because of its produc i it c t v y . Its clusters are large , compact, and very subje t to handling injuries and to damage by rain The fruit lacks acid ; and its Wines , used straight , are r deficient in flavo and character . Their neutrality and plainness has given them recognition for blending to reduce excesses in other Wines . In the cooler

- t h regions the Burger is surpassed even for blending by Servan , Whic is like

Wise neutral , but Which possesses a more favorable acidity . Neither variety is adapted to the interior valleys ; here the French Colombard may merit con sideration .

- a The Muscat of Alexandria is pre eminently a raisin grape . Bec use it tends n the flavor the to raisin b vines , and because its is not pronounced until fruit

r n . is fully ripe , it does not eadily produce quality Wines in ma y areas With Th fl or W . e av great care in harvesting, good dessert ines may be obtained is not

- f equal to that of several o the muscat varieties recommended previously . f Ali ote O the other White varieties With a limited recommendation , the g ,

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. Red Veltliner are deficient for Red Traminer , and in acid producing quality m ‘I n t u Wines in ost areas . localities Where heir m sts are well balanced they V 'c r e su will merit planting . The Peverella and erna cia Sa da are fairly w ll p insuffi plied With acid and yield mildly distinctive Wines , but they have been ei ntl R V deficient e y tested . The Gray iesling, Inzolia bianca , and erdelho are for Wi and n ot u in acid dry table nes , productive eno gh to compete With the

- highly productive dessert Wine varieties , except under special conditions . The and Mus cadelle show more than average promise for sweet table

W1nes .

Red Varieties — s . Most of the varieties li ted here are suitable for red table

Wines in one or more regions . All, however , have one or more defects that limit u are B eclan B ol nino Charb ono their usef lness . Included , , g , , Fresia , La rain Mondeuse Grignolino , Gros Manzene , g , Mammolo Toscano , Meunier , , r R a o Val Nebbiolo , Negrera Gattina a , aboso Piave , Saint Macaire , Tinta C , e a Z is dep n s and infandel . Also listed a variety that produces blending Wines ,

Ganzin t- s Alicante ; two desser Wine varieties , Black Malvoi ie and Tinta Cao ;

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- fiavor d . and a muscat e variety, Muscat Hamburg r a its Though the Aramon has neve produced a qu lity Wine , Wines in the cooler regions are distinctly fruity , mature rapidly, and are markedly free nifi a ion ifi ulti s for deficien of vi c t d c e . Except pink Wines the variety is t in l I . co or . t is a tremendous producer

The Black Malvoisie produces only standard - quality red dessert Wines but r are may be used , in addition , as a table grape . Its clusters and be ries very i large and attractive . It Will not produce dry table W nes .

a . s The Grignolino is moderate producer . Its cluster are large and handle n flavor S well . Its Wine has a disti ctly varietal aroma and , appealing trongly i t . to those Who like , but not meeting With general favor It is high in tannin

- but only light orange red in color . ‘ is The Gros Manzene a moderate producer With long spur pruning . Its

- l um . medi sized clusters handle well Its Wines are distinctive , fresh to tart , wel di Cari nane balanced , and well colored . Perhaps it should splace some of the g . Z IV infandel , or Petite Sirah in certain localities of regions III and . 1 4 UNIVERSIT$ on CALIFORNIA— E $ PERIMENT STATION

Mondeus e r The , a heavy produce , tends to mature its fruit poorly . Though of average acid content and distinct aroma , its Wines have been only of stand 1n r ard quality the coastal a eas . They have tended to be somewhat coarse and finish lacking in , better suited for blending than for aging straight . I t The Saint Macaire is only moderately productive . s fruit is not covered sufficientl s y to prevent sunburning in warm sea ons . The Wines are heavy and

- d full bo ied , With intense color . They require long aging . For blending, in ns IV V n regio and , their acid, color , tanni , and body may have value . S an ioveto h The vines of g are Vigorous , but only moderately productive . T e W1nes are well balanced as regards acidity, body, tannin , and color , and are a fla or distinctive in arom and v . This variety shoul d replace some of the bulk n sorts in certain localities in regions III a d IV.

The Tannat is vigorous and moderately productive , With medium large h o clusters that handle well . In t e c olest areas its Wines have considerable character , are delicate and balanced . Under somewhat warmer conditions , be o t however , they tend to c arse and tannic , and to require too much ime to mature in the wood . V s lar e and The aldepenas is both vigorous and productive . Its clu ters are g ‘ resist handling injuries . Its musts have regularly been too low in acid to pro duce balanced dry table Wines . In the cooler areas Where the acidity of the fruit is higher , the variety is subj ect to mildew and bunch rot . Its dessert l Wines are generally better ba anced , but they tend to be astringent . Z e The infandel is very Widely plant d in California . It ships fairly well , and flavor its distinct varietal aroma and are passed on to the Wine . When sound ,

- u Z - uniformly well matured fr it is used , the infandel produces a well balanced ,

- IV has fruity, distinctive Wine of average quality . In region it also yielded standard red dessert Wines . The variety possesses , however , the defect of ripening its fruit unevenly ; some berries may be raisining before others are

' chan in fr om m c more than g g pink to red . Because of its co pact lusters it is also very subj ect to bunch rot during humid periods or after rains . Of B eelan Charbono the other red varieties of limited recommendation, and c an justify places for themselves only in the cooler areas Where their resistance B ol nino ff . to mildew o sets their lack of Vigor or their other defects g , Fresia , Nebb l olo a n R M mmolo Toscano , Negrera Gatti ara , and aboso Piave produce well balanced Wine of greater or less distinctivearoma and flavor and above fi i n average . quality ; but they are de c e t 1n productivity or in some property fi nish e L W . of the ine , such as color and In the int rior the agrain may have

' “ u c counties the some value beca se of its intense and stable olor , and in coastal

- early maturing Limberger might be used to lengthen the harvesting season .

Muscat Hamburg shows promise for sweet table Wines . Although Tinta Cao is only moderately productive , its fruit withstands unfavorable weather con

- ditions much better than the other red dessert Wine varieties . In quality its wines are standard or better .

VARI E TI E S NOT RE C OMME NDE D Many varieties are so devoid of merit that they cannot be recommended any where in California under present conditions . The Wine grapes listed below fail for va rious ' r eas ons to qualify as Varieties recommended for planting . s fficient low The most common obj ections are lack of u sugar, acid , or both , CIR 3 5 6 ] GRAPE VARIETIES F OR WINE PRODU CTION 1 5

production , and susceptibility to rot or diseases . Some varieties listed here fla or have v , but in quality or production are so inferior to other closely related varieties that they need not be considered .

White varieties not recommended include Bombino bianca , Clairette blanche , S za os Hibron K Feher g , Green Hungarian, , Hungarian Millenium , leinberger ,

Mathiasz - ne a P antellan a Malmsey, Marsanne , y , Mourisco br nco , Muscat , M L a V r Nic olas Palaver a uscat Saint aurent, Nas eltline , Horthy, g , Pavai , R r S teinsehiller oussette , Saint Emilion, Sauvignon vert , Selection Carrie e, , V rmentino F a orita V e v . Terret , , and ernaccia bianca Red c B ouschet Antibo a varieties not recommended include Ali ante , , Aspir n a R noir, Black H mburg , Black Prince ( ose of Peru) , Blaue Elbe , B onarda, Chauche n oir Chenin Coristano V roetto , noir , , Criolla Mesa, Criolla ino , C j ' Moretto D olcetto , , Early Burgundy, Grand noir , Grec rouge , Grosse blaue ,

Kadark a Ko tcha L Lan hre L Ma caroli - , p , ambrusche g , enoir , , Marzemino , i a a i h a aro uni r r - t M e e Ne tta P deb t . - ous c M e o . B et , , Negro Amaro , , g , Petit , Petite Verdot f Pie oule a , Pfef er , p noir, Pinot Pern nd, Pinot Saint George , and Tinta amarella .

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