DOCSLIB.ORG

Enter Your Wine and Compete for Gold, Silver and Bronze Medals in Various Award Categories. Your Wine Will Be Judged by an Expe

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Enter Your Wine and Compete for Gold, Silver and Bronze Medals in Various Award Categories. Your Wine Will Be Judged by an Expe Enter your wine and compete for gold, silver and bronze medals in various award categories. Your wine will be judged by an expert panel of wine judges. This competition will be conducted in cooperation with the OIB Chapter of the American Wine Society, and Silver Coast Winery. Gain recognition for your winemaking skills, and get valuable feedback on your wine from the judging panel. Winners will be announced at a medal ceremony to be held at the Silver Coast Winery on April 22, 2018. Medal winners will also be recognized at Wine Fest 2018 at the Museum of Coastal Carolina in Ocean Isle Beach which will be held on April 28, 2018. Questions Contact Stan Barwikowski at 910 -579-5235 or by email at [email protected]. 3. Entry fee is $15 for each wine entered. 9. All wine will become the property of the Make checks payable to Museum of Coast Ocean Isle Museum Foundation Inc. and will Carolina. Entry fees are non-refundable. not be returned. 2018 Competition Guidelines 4. All shipments should be packaged to 10. All decisions by competition organizers and 1. The Competition is open to any amateur withstand considerable handling and must be judges are final. home winemaker. An AMATEUR winemaker shipped freight pre-paid. Packages with makes wine either alone or in collaboration postage due or C.O.D. charges will be rejected. 11. Entry deadline is April 9, 2018. with other amateur winemakers. If there is Please note that it is illegal to ship alcoholic collaboration all persons involved must be beverages via the US Postal Service, and FedEx Wines are to be delivered to: named on the entry form and are considered Air and FedEx Ground will destroy amateur Silver Coast Winery as one entrant. Since this is an AMATEUR wine shipments. It is the entrant’s 6680 Barbeque Rd. competition, no individual or any member of responsibility to follow all applicable laws and Ocean Isle BeaCh, NC 28469 the group should be directly involved with regulations. PH: (910) 287-2800 commercial wine making. Commercial wine making is a business 5. Each bottle must be labeled with the SHIPPING LABELS FOR YOUR USE: enterprise certified as a bonded winery, following information: Your name, category, authorized by the Alcohol and Tobacco Tax and wine ingredients, and vintage. If you are using Trade Bureau, for the production and sale of a wine kit for ingredients please list the brand Silver Coast Winery wine. Any person who owns, manages, and product name as wine ingredients. A copy ATTN: Amateur supervises or receives any form of of the entry form, listing your wine entered compensation for being involved with the must accompany entry and payment. 6680 Barbeque Rd. operation of any non-residential wine making Ocean Isle BeaCh, NC 28469 facility may NOT enter the OIB Wine Fest 6. All wines will be judged according to their Amateur Wine Competition. Any wine that relative merits within the category. Gold, silver may be legally sold is not an Amateur Wine. and bronze medals within each category will Silver Coast Winery Any inquiries regarding amateur status may be be awarded on point totals. The AWS scoring directed to the Amateur Wine Competition system will be used. ATTN: Amateur Chair. 6680 Barbeque Rd. 7. It is the responsibility of the entrant to 2. Send ONE (1) BOTTLE per entry. Still wines properly categorize his wine. Ocean Isle BeaCh, NC 28469 must be submitted in std. 750 ml wine bottles. Ice wine or late harvest wines can be 8. All entrants will receive a copy of the submitted in 375 ml bottles. Sparkling wines judging notes for their wines, along with a must be submitted in champagne bottles with copy of the results. proper closure and wire. 350 Vignoles 680 Red/White Blend 380 Other White Hybrid Varietals Wine Classifications 390 White Hybrid Blends Fruit Table wines, dry, semi-dry or sweet. Please read the Competition Guidelines. Wines Table wines made from the grapes containing less than 75% of one Varietal should be Red Hybrid crossed from more than one species, 710 Apple or Pear entered as blends. dry or semi-dry. 720 Stone Fruits (Examples: Peach, Plum, Apricot, 410 Chambourcin Cherry, etc.) White Vinifera Table wines made from a Vinifera 420 Chancellor 730 Raspberry or Blackberry species of grape, dry or semi-dry. 430 DeChaunac 740 Other (examples: Elderberry, Blueberry, 440 Foch Citrus, May Wine) 110 Chardonnay 480 Other Red Hybrid Varietals 760 Fruit Blends (Raspberry/Blackberry) 120 Riesling 490 Red Hybrid Blends 770 Fruit / Grape Blends, Aperitif, Table & Dessert 130 Gewürztraminer (Cherry/Grape) 140 Sauvignon Blanc White Native Table wines made from a North 780 Fruit Infused 150 Pinot Grigio (Pinot Gris) American species of grape, dry or 160 Viognier 510 Delaware semi dry. Dessert 180 Other White Vinifera Varietals 520 Diamond 190 White Vinifera Blends 530 Catawba 810 Sweet Non-fortified Grape (over 3% rs) 540 Niagara 820 Dessert Non-fortified (over 6% rs) (Late Red Vinifera Table wines made from a Vinifera 550 White Muscadines Harvest, Ice Wine) species of grape, dry or semi-dry. 580 Other White Varietals 830 Dry, Semi Dry or Sweet Fortified Aperitif or 210 Cabernet Sauvignon 590White Native Varietal Blends Dessert wines including Port and Sherry 840 Sweet Muscadines 220 Zinfandel Table wines made from a North Red Native 230 Merlot American species of grape, dry or Other 240 Sirah, Syrah semi dry. 250 Pinot Noir 610 Concord 260 Cabernet Franc 620 Norton/Cynthiana 900 Mead and Mead / fruit blends/ fruit infused 270 Sangiovese 650 Red Muscadines 910 Vegetable 280 Other Red Vinifera Varietals (Ex, Malbec, 660 Other Red Native 920 Plant (Dandelion, Lotus Blossom, etc.) Montepulciano) 670 Red Native Blends 930 Sake 290 Red Vinifera Blends (Ex, some Chianti, Meritage) Blends Table wines made from grapes, from different Sparkling Wines made effervescent by the presence main categories, dry or semi-dry. (Examples: of Carbon Dioxide. White Hybrid Table wines made from the grapes Vinifera/Hybrid, Hybrid/Native, Vinifera/Native.) 980 Sparkling Grape and Non-grape including crossed from more than one species, Minor varietal should constitute 10% or more. If blends dry or semi-dry. the minor varietal is less than 10%, enter the wine in the appropriate varietal category above. 310 Seyval Rosé Blush, pink or rose colored, grape table wines. Rosé Fruit Wines should be entered 320 Vidal Blanc 660 White in the appropriate Fruit Category. 330 Cayuga White 340 Traminette 670 Red 1000 Dry or semi-dry, made from red grapes or blends of white and red grapes 2018 OIB Chapter of AWS Amateur Wine Competition Return this page with your entry fee payment. Make additional Use the Category # for your wine as shown under the Wine copies if needed. Entry forms can be downloaded from the Classifications section. following websites: www.OIBAWS.org. www.museumplanetarium.org Use the following codes for SWEETNESS LEVELS: D=Dry, less than 1% www.silvercoastwinery.com residual sugar, SD=Semi-Dry, 1% to 3%, S=Sweet, 3.1% to 6%, DES=Dessert, over 6% InClude a copy of THIS entry paperWork with the wine shipment AttaCh a Copy of eaCh entry form to the respeCtive bottles. Deadline Date for Entry submission is April 9, 2018. Name(s) _______________________________________________ ENTRY #1 Category# ___________________________________________ _______________________________________________________ Vintage Year ________Main Varietal & Address ________________________________________________ %____________________________ City _______________________State/Province _______Zip______ Other Varietal & % ______________Other Varietal & % Phone ( ) ________________ Email __________________________ ________________ Number of Entries ______ Total Entry Fees (U.S. $) $___________ Other Varietal & % ______________Other Varietal & % ________________ Note $15/entry. Sweetness: qD q SD qS q DES I (We) certify that I am (we are) the winemaker(s) of the wines entered below and all entries conform to the 2018 Guidelines Juice/Concentrate? q Yes q No, above. Grapes/fruit/berries? q Yes q No Estate Grown Fruit? q Yes q No Signature ________________________________ Date___________ Wine Kit? q Yes q No Signature ________________________________ Date___________ ENTRY #2 Category# METHOD OF PAYMENT…. Cash, CheCk or Money Order only. ___________________________________________ Vintage Year ________Main Varietal & Vintage Year ________Main Varietal & %____________________________ %____________________________ Other Varietal & % ______________Other Varietal & % Other Varietal & % ______________Other Varietal & % ________________ ________________ Other Varietal & % ______________Other Varietal & % Other Varietal & % ______________Other Varietal & % ________________ ________________ Sweetness: q D q SD q S q DES Sweetness: q D q SD q S q DES Juice/Concentrate? q Yes q No, Juice/Concentrate? q Yes q No, Grapes/fruit/berries? q Yes q No Estate Grown Fruit? q Yes q No Grapes/fruit/berries? q Yes q No Estate Grown Fruit? q Yes q No Wine Kit? q Yes q No Wine Kit? q Yes q No ENTRY #3 Category# ENTRY #5 Category# ___________________________________________ ___________________________________________ Vintage Year ________Main Varietal & Vintage Year ________Main Varietal & %____________________________ %____________________________ Other Varietal & % ______________Other Varietal & % Other Varietal & % ______________Other Varietal & % ________________ ________________ Other Varietal & % ______________Other Varietal & % Other Varietal & % ______________Other Varietal & % ________________ ________________ Sweetness: q D q SD q S q DES Sweetness: q D q SD q S q DES Juice/Concentrate? q Yes q No, Juice/Concentrate? q Yes q No, Grapes/fruit/berries? q Yes q No Estate Grown Fruit? q Yes q No Grapes/fruit/berries? q Yes q No Estate Grown Fruit? q Yes q No Wine Kit? q Yes q No Wine Kit? q Yes q No ENTRY #4 Category# ___________________________________________ .
Load more

Recommended publications
  • Powdery Mildew of Grapes
    report on RPD No. 773 PLANT December 2019 DEPARTMENT OF CROP SCIENCES DISEASE UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN POWDERY MILDEW OF GRAPE Powdery mildew is caused by the fungus Uncinula necator. This fungus was reported in North America in 1834. Powdery mildew occurs in most grape growing areas of the world. If not managed effectively on susceptible cultivars, the disease can reduce vine growth, yield, quality, and winter hardiness. Cultivars of Vitis vinifera and its hybrids (French hybrids) are generally much more susceptible to powdery mildew than are native American cultivars such a Concord. Symptoms Uncinula necator can infect all green tissues of the grapevines. The fungus penetrate only epidermal cells, sending haustoria into them to absorb nutrients. Although haustoria are found only in epidermal cells, neighboring noninvaded cells may become necrotic. The presence of mycelia with conidiophores and conidia on the surface of the host tissue gives it a whitish gray, dusty or powdery appearance. Both surfaces of leaves of any age are susceptible to infection (Figure 1). _____________________________________________________________________________ For further information concerning diseases of small fruits, contact Dr. Mohammad Babadoost, Extension Specialist in Fruit and Vegetable Pathology, Department of Crop Sciences, University of Illinois at Urbana-Champaign. University of Illinois Extension provides equal opportunities in programs and employment. - 2 - Young expanding leaves that are infected become distorted and stunted (Figure 2). Petioles and cluster stems are susceptible to infection throughout the growing season. Once infected, they become brittle and may break as the season progresses. When green shoots are infected, the affected tissues appear dark brown to black in feathery patches (Figure 3), which later appear reddish brown on the dormant canes.
    [Show full text]
  • Matching Grape Varieties to Sites Are Hybrid Varieties Right for Oklahoma?
    Matching Grape Varieties to Sites Are hybrid varieties right for Oklahoma? Bruce Bordelon Purdue University Wine Grape Team 2014 Oklahoma Grape Growers Workshop 2006 survey of grape varieties in Oklahoma: Vinifera 80%. Hybrids 15% American 7% Muscadines 1% Profiles and Challenges…continued… • V. vinifera cultivars are the most widely grown in Oklahoma…; however, observation and research has shown most European cultivars to be highly susceptible to cold damage. • More research needs to be conducted to elicit where European cultivars will do best in Oklahoma. • French-American hybrids are good alternatives due to their better cold tolerance, but have not been embraced by Oklahoma grape growers... Reasons for this bias likely include hybrid cultivars being perceived as lower quality than European cultivars, lack of knowledge of available hybrid cultivars, personal preference, and misinformation. Profiles and Challenges…continued… • The unpredictable continental climate of Oklahoma is one of the foremost obstacles for potential grape growers. • It is essential that appropriate site selection be done prior to planting. • Many locations in Oklahoma are unsuitable for most grapes, including hybrids and American grapes. • Growing grapes in Oklahoma is a risky endeavor and minimization of potential loss by consideration of cultivar and environmental interactions is paramount to ensure long-term success. • There are areas where some European cultivars may succeed. • Many hybrid and American grapes are better suited for most areas of Oklahoma than
    [Show full text]
  • 2014 Midwest Small Fruit and Grape Spray Guide Contents Foreword
    2 014 Midwest Small Fruit and Grape Arkansas Spray Guide University of Arkansas Cooperative Extension Service AG1281 Illinois University of Illinois Extension ICSG3-14 Indiana Purdue Extension ID-169 Iowa Iowa State University Extension and Outreach PM 1375 Kansas K-State Research and Extension Kentucky University of Kentucky Cooperative Extension Service ID-94 Missouri University of Missouri Missouri State University MX377 Nebraska University of Nebraska — Lincoln Extension Ohio Ohio State University Extension 506B2 Oklahoma Oklahoma State University Oklahoma Cooperative Extension Service E-987 West Virginia West Virginia University Extension Service Publication 865 Wisconsin University of Wisconsin-Extension A3899 2014 Midwest Small Fruit and Grape Spray Guide Contents Foreword .......................................................................................................................................6 Tips on Using This Spray Guide .................................................................................................13 Grape Spray Schedule .................................................................................................................15 Blueberry Spray Schedule ...........................................................................................................37 Raspberry and Blackberry Spray Schedule .................................................................................42 Strawberry Spray Schedule .........................................................................................................49
    [Show full text]
  • Amateur Wine Show- 40
    AMATEUR WINE SHOW- 40 Co-Chairmen - Pat Strickland Premiums: $8.00, $6.00, $4.00 Premiums Offered: - $320.00 RULES 1. Entries must be entered between 2:00 p.m. and 7:00 p.m. Thursday August 19th, and remain on display until 1:00 p.m. Sunday, August 29th 2. This is an amateur contest. No entrant shall be involved in any way with commercial wine making or use the facilities of commercial wineries, other than obtaining grapes, juice, concentrates, etc. 3. Each entry must be entered in a glass container (preferably bottle with cork) and contain not less that 1/2 pint or more than 1 quart. Attach label with name of wine and date made. 4. "Best of Show" ribbon will be awarded to the wine considered by the judges to be the best wine in the wine competition. First place wines in each category will be eligible for this award. 5. All entries must be completed since fair 2016 6. Decisions of the judges will be final. The American Wine Society guidelines will be used in judging the wines. Judges’ decisions and placings are final. 40-01-01-00 ...........................................................................Red American These wines must be made from native or American hybrid grapes, still, and dry. (Examples: Concord, Ives, Muscadine, Cynthiana, etc.) 40-01-02-00 ........................................................................White American These wines must be made from native or American hybrid grapes, still, and dry. (Examples: Niagara, Duchess, Diamond, Carlos, Magnolia, Margeurite, etc.) 40-01-03-00 ................................................................................Red Hybrid These wines must be dry, be made from grapes crossed from more than one species, usually exhibiting some “vinifera” characteristics, and may exhibit tannin and/or oak character.
    [Show full text]
  • 2013 Medal Winners
    Winery Varietal Description Medal Altavista Vineyards Shiraz Bronze Altillo Vineyards Cabernet Franc Bronze Altillo Vineyards Chardonnay Silver AmRhein Wine Cellars Pinot Grigio no medal AmRhein Wine Cellars Chambourcin Silver AmRhein Wine Cellars Vidal Blanc Silver AmRhein Wine Cellars Pinot Gris Reserve Silver Annefield Vineyards Viognier Bronze Cabernet Franc, Cabernet Bronze Annefield Vineyards Sauvignon, Petit Verdot Red Cabernet Franc, Vidal Silver Annefield Vineyards Blanc Rose Attimo Vidal Blanc Silver Barboursville Vineyards Muscat Ottonel, Vidal Malvaxia Bronze Barboursville Vineyards Meritage Octagon Gold Barboursville Vineyards Muscat Ottonel, Vidal Malvaxia Silver Barboursville Vineyards Petit Verdot Reserve Silver Barboursville Vineyards Petit Verdot Reserve Silver Barboursville Vineyards Merlot Reserve Silver Barboursville Vineyards Meritage Octagon Silver Barboursville Vineyards Nebbiolo Reserve Silver Barboursville Vineyards Nebbiolo Reserve Silver Barboursville Vineyards Cabernet Franc Reserve Silver Barboursville Vineyards Cabernet Franc Reserve Silver Barboursville Vineyards Cabernet Franc Reserve Silver Barboursville Vineyards Cabernet Sauvignon Reserve Silver Barboursville Vineyards Viognier Reserve Silver Barrel Oak Winery Cabernet Franc Reserve Bronze Barrel Oak Winery Petit Manseng Reserve Bronze Barrel Oak Winery Cabernet Sauvignon Silver Barrel Oak Winery Chardonnay Reserve Silver Barren Ridge Vineyards Meritage Bronze Barren Ridge Vineyards Vidal Blanc Estate Bottled Bronze Barren Ridge Vineyards Viognier Estate
    [Show full text]
  • Evaluating Grape Cultivars for a Cold Climate
    Evaluating Grape Cultivars for a Cold Climate Paul Domoto Dept. of Horticulture [email protected] IOWA STATE UNIVERSITY Horticulture Southwestern Iowa IOWA STATE UNIVERSITY Horticulture Tons < 10 10 – 50 50 – 125 125 – 350 > 350 See: Pirog, Rich. 2000. Grape Expectations: A food system perspective on redeveloping the Iowa grape industry. Leopold Center for Sustainable Agriculture. IOWA STATE UNIVERSITY Horticulture 2,4-D drift injury IOWA STATE UNIVERSITY Horticulture Grape Grower Surveys 250 Growers Bearing Acres 200 Non-bearing Acres Total Acres 150 100 50 0 1989 2000 2002 2003 2004 2005 2006 2007 IDALS IDALS IDALS / Golden Hills RC&D (Winter 02/03) IOWA STATE UNIVERSITY Horticulture Iowa’s Grape Industry 800 Acres 700 Vineyards 600 Wineries * 500 400 300 200 100 0 1999 2000 2001 2002 2003 2004 2005 2006 IOWA STATE UNIVERSITY * ATF figures Horticulture Amanas 2006 IOWA STATE UNIVERSITY Provided by Mike White Horticulture ISU Grape Team Dr. Gail Nonnecke Dr. Paul Domoto Dr. Murli Dharmadhikari Dept. of Horticulture Dept. of Horticulture Dept. of Food Science Teaching & Research Research & Extension Extension Enology Mike White Craig Tordsen Ext. Viticulture Value Added Ag Field specialist Ext. program specialist IOWA STATE UNIVERSITY Horticulture ISUISU GrapeGrape ResearchResearch FocusFocus AreasAreas • Cultivar adaptation • Disease management • Culture / sustainability IOWA STATE UNIVERSITY Horticulture Grape Cultivar Studies Project Leaders Drs. Paul Domoto & Gail Nonnecke Objectives: • Identify grape cultivars that are adapted to the various regions of Iowa. • Assess the cultural requirements of grapes cultivars grown under Iowa climatic conditions. • Evaluate the quality and wine making potential of grape cultivars under different Iowa climatic and soil conditions.
    [Show full text]
  • Wine-Grower-News #167 May 20, 2011
    Wine-Grower-News #167 May 20, 2011 Midwest Grape & Wine Industry Institute: http://www.extension.iastate.edu/Wine Information in this issue includes: Summer Viticulture and Enology Training Through DMACC Grape Phylloxera Management Pesticide Safety Publications from ISU Extension 7-(8-10) 5th Annual 2011 Mid-American Wine Competition at DMACC 6-11, Vineyard Spray Program Tailgate Workshop – Wakarusa, KS 6-(7 & 8), Clark Smith's popular "Fundamentals of Wine Chemistry" at ISU 6-18, Winemaking Tips & Techniques – Carbondale, IL 6-23, Effective Spraying of Orchards Course - Galesville, WI 11-(16 & 17) 1st North American Wine Tourism Conference – Napa Valley Year to Date U.S. Rainfall and Average Temperature Maps Notable Quotables Marketing Tidbits Show n Tell Articles of Interest Videos of Interest Neeto-Keeno WWW Stuff Calendar of Events Summer Viticulture and Enology Training Through DMACC This summer we are again offering Intro to Vineyard Pest Management (VIN103) and Viticulture for Wine Productiuon (VIN104). These courses offer convenient web blended training. The semester starts May 24, with the last day to register on May 31. To register go to: https://go.dmacc.edu/registration/pages/welcome.aspx or if you have more questions, contact Randall Vos at [email protected] 1 The Mid-American Wine Competition is Now on Facebook and Twitter. To increase our interaction with participating wineries and wine consumers, we have started up a Facebook page: http://www.facebook.com/pages/Mid-American-Wine-Competition/112861938798738 and Twitter account (https://twitter.com/#!/MidAmericanWine) for the Mid-American Wine Competition (MAWC). As we gear up for the competition we will be posting updates and new information about the competition.
    [Show full text]
  • Grape Varieties for Indiana HO-221-W Purdue Extension 2
    PURDUE EXTENSION PURDUE EXTENSION HO-221-W Grape Varieties for Indiana Bruce Bordelon Matching the variety’s characteristics to the site climate Purdue Horticulture and Landscape Architecture is critical for successful grape production.Varieties differ www.hort.purdue.edu significantly in their cold hardiness, ripening dates, All photos by Bruce Bordelon and Steve Somermeyer tolerance to diseases, and so on, so some are better suited to certain sites than others. The most important considerations in variety selection are: Selecting an appropriate grape variety is a major factor for successful production in Indiana and all parts of • Matching the variety’s cold hardiness to the site’s the Midwest. There are literally thousands of grape expected minimum winter temperatures varieties available. Realistically, however, there are only • Matching the variety’s ripening season with the site’s a few dozen that are grown to any extent worldwide, and length of growing season and heat unit accumulation fewer than 20 make up the bulk of world production. Consistent production of high quality grapes requires The minimum temperature expected for an area properly matching the variety to the climate of the often dictates variety selection. In Indiana, midwinter vineyard site. minimum temperatures range from 0 to -5°F in the southwest corner, to -15 to -20°F in the northwest This publication identifies these climactic factors, and and north central regions.Very hardy varieties can then examines wine grape varieties and table grape withstand temperatures as cold as -15°F with little injury, varieties. Tables 1, 2, and 3 provide the varieties best while tender varieties will suffer significant injury at adapted for Indiana, their relative cold hardiness and temperatures slightly below zero.
    [Show full text]
  • As a Hobby Alabama Cooperative Extension Service, Auburn University, Alabama 36849-5612
    Bunch Grape Culture As A Hobby Alabama Cooperative Extension Service, Auburn University, Alabama 36849-5612 ARCHIVE CIRCULAR ANR-12 Table Of Contents Page Best Place To Plant . ............ .... ... ... .. 3 Varieties . 4 Purchasing Plants .......... ..... ... .. .. .. 5 Planting The Vine ............... .... .. 5 Trellis Systems And Trellis Construction . .. ... .. .. .. 6 Training Young Vines ............. .. ... .. .... 7 Pruning The Mature Vine .......... ... .. .. ... .. ... 9 Fertilization ..................... ..... .. .. ... 10 Cultivation And Weed Control ...... .. .. ..... ..... 11 Insects And Diseases ............. .. ... ... ..... .. 11 ARCHIVE Bunch Grape Culture As A Hobby American bunch grapes (Vitis labrusca) have been grown in home plantings in Alabama since the state was first settled. Culturing bunch grapes at home can be both fun and rewarding, but producing good grapes requires timely work. A good site, proper variety selection, carrying out a season-long spray program, pruning and fertilization are keys to success. Bunch grapes require close care and attention. Therefore, only the dedicated gardener should attempt to grow them. Grape yields are influenced by many factors. The most impor­ tant are variety and season. However, for planning purposes, estimate your vineyard size based on a 20- to 30-pound per vine average for mature vines. In most years and with most varieties, 30 pounds per vine is a realistic estimate under good growing conditions. Best Place To Plant The site should be in full sun most or all of the day. In North and Central Alabama, a late spring frost can reduce yields significantly, so bunch grapes should be planted on elevated sites. In fact, in all areas of the state, low spots where cold air settles should be avoided. ARCHIVE Well-drained loam or clay loam soils are best.
    [Show full text]
  • Midwest Fruit Pest Management Guide 2019 - 2020
    Midwest Fruit Pest Management Guide 2019 - 2020 Arkansas University of Arkansas Cooperative Extension Service AG1304 Illinois University of Illinois Extension ICSG-18 Indiana Purdue Extension ID-465 Iowa Iowa State University Extension and Outreach HORT 3035 Kansas Kansas State Research and Extension MF3278 Kentucky University of Kentucky Cooperative Extension Service ID-232 Minnesota University of Minnesota Extension Missouri University of Missouri Missouri State University MX398 Nebraska University of Nebraska — Lincoln Extension Ohio Ohio State University Extension Bulletin 506 Oklahoma Oklahoma State University Oklahoma Cooperative Extension Service E-987 West Virginia West Virginia University Extension Service Publication 865 Wisconsin University of Wisconsin-Extension A4104 About This Guide The Midwest Fruit Pest Management Guide 2019-20 was developed by the Midwest Fruit Workers Group. Members of the Midwest Fruit Workers Group decided to combine these publications to address the needs of many producers who grow many different crops. We hope this new combined publication makes it easier for producers to find the accurate information they need for managing pests in fruit crops. We believe this new format provides readers with information that is concise and easy to understand. We welcome your com- ments. Please send your suggestions to one of your state representatives. This guide will be revised every other year. Printed copies of this publication are available from the Purdue Extension Education Store, www.edustore. purdue.edu. A free PDF download also is available from the Education Store or from your state’s cooperative extension service. The Midwest Fruit Workers Group also publishes companions to this guide, including the Midwest Small Fruit Pest Management Handbook and Midwest Tree Fruit Pest Management Handbook.
    [Show full text]
  • Wine from Cold Hardy Grapes
    Making, Blending, and Selling Wines From Cold Hardy Cultivars Stephen Menke Colorado State University-WCRC Desirable Traits in Hybrid Grape Wines Great fruitiness Usually good color Sufficient acid Great taste intensity upon presentation to mouth Good food pairing Good dry or sweet Problem Traits in Hybrid Grape Wines Some strong varietal aromas and tastes Can be too acid Tannins low Prone to structural breakdown of flavor and body Sweeter wines prone to re-fermentation Cool Climate Vitis vinifera Intraspecific Crosses Cool Climate = winter minimum of -50F to -150F, and depends on acclimation Lemberger (red, moderate cold resistance, fruity, good wine quality) Comtessa (red used for white, moderate cold resistance, fruity wine) Siegerrebe (white, fairly cold resistant, very floral wine) Noblessa (white, moderate cold resistance, good wine quality reported) Morio muscat (white, moderate cold, northeast US, very floral and fruity) Madeleine Angevine (white, moderate cold, good wine quality reported) Cool Climate Hybrids/Natives vinifera/American, vinifera/amurensis, Cornell, Minnesota, UC Davis Useful site http://viticulture.hort.iastate.edu/cultivars/cultivars.html Cool Climate = winter minimum of -50F to -150F, and depends on acclimation Reds Baco noir, Chambourcin, Chancellor, Concord, Corot noir, Crimson cabernet, DeChaunac, GR7, Kozma 55, Kozma 525, Landot noir, Leon Millot, Marechal Foch, Noiret, Norton, St. Vincent Cool Climate Hybrids/Natives vinifera/American, vinifera/amurensis, Cornell, Minnesota, UC Davis Cool Climate = winter minimum of -50F to -150F, and depends on acclimation Whites Catawba (rosé), Cayuga white, Chardonel, Delaware, Niagara, Seyval blanc, Traminette, Valvin muscat, Veeblanc, Vidal blanc, Vignoles Cold Climate Hybrids Swenson, Minnesota, Cornell, etc. Cold Climate = winter minimum of -150F to - 300F, depends on acclimation Reds Baltica, Frontenac, Marquette, MN 1200, Sabrevois, St.
    [Show full text]
  • Laying Down Detailed Rules for the Description and Presentation of Wines and Grape Musts
    8 . 11 . 90 Official Journal of the European Communities No L 309 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION (EEC) No 3201 /90 of 16 October 1990 laying down detailed rules for the description and presentation of wines and grape musts THE COMMISSION OF THE EUROPEAN COMMUNITIES, frequently been amended; whereas, in the interests of clarity, and on the occasion of further amendments, the rules in question should be consolidated; Having regard to the Treaty establishing the European Economic Community, Whereas, in applying rules concerning the description and presentation of wines, the traditional and customary practices of the Community wine-growing regions should Having regard to Council Regulation (EEC) No 822/ 87 of be taken into account to the extent that the traditional and 16 March 1987 on the common organization of the market customary practices are compatible with the principles of a in wine ( 3 ), as last amended by Regulation ( EEC) single market; whereas it is also necessary to avoid any No 1325 / 90 ( 2 ), and in particular Articles 72 ( 5 ) and 81 confusion in the use of expressions employed in labelling thereof, and to ensure that the information on the label is as clear and complete as possible for the consumer; Whereas Council Regulation ( EEC ) No 2392/ 89 (3 ), as amended by Regulation ( EEC ) No 3886 / 89 (4), lays down Whereas, in order to allow the bottler some freedom as general rules for the description and presentation of wines regards the manner in which he presents the mandatory and grape
    [Show full text]