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Grape Basics
Grape Basics s – any c ll grape olor – A vitamins C Shop and Save ntain and K co < For eating fresh, choose h help heal cu whic ts. table grapes. They have thinner skins and are sweet and juicy. Grapes grown for juice or wine have thicker skins and much Raisins more sugar. < Depending on the variety of < Look for firm, plump grapes grape, raisins (dried grapes) that are firmly attached to become dark brown or golden. green, flexible stems. < Look for tightly-sealed < Avoid grapes that are containers or covered bulk shriveled, sticky, have brown bins. Raisins should feel soft spots, or with dry, brittle and pliable. stems. < Store raisins in an airtight < Grapes are commonly purple, container in a cool, dry, dark red or pale green. They may place. be seedless or have seeds. Try < different colors, sizes and Once opened, reseal the textures by choosing the variety package tightly to help prevent that is lowest in price. hardening. For best quality use within 6 months. < If raisins become hard, soak in hot liquid for 5 to 15 minutes. Drain and use. < It takes 1 cup of grapes to make ¼ cup of raisins. They Store Well both have about 100 calories. Waste Less M Whole grapes are a I Leave grapes on the stem but remove any grapes that are serious choking hazard for shriveled, brown, or moldy. perforated plastic bag. For best children younger than four I Grapes can be kept on the quality, use within 7 to 10 days. years old. Cut grapes in countertop for a day or two, but I Rinse under cool water just half lengthwise or even last longer when refrigerated. -
So You Want to Grow Grapes in Tennessee
Agricultural Extension Service The University of Tennessee PB 1689 So You Want to Grow Grapes in Tennessee 1 conditions. American grapes are So You Want to Grow versatile. They may be used for fresh consumption (table grapes) or processed into wine, juice, jellies or Grapes in Tennessee some baked products. Seedless David W. Lockwood, Professor grapes are used mostly for fresh Plant Sciences and Landscape Systems consumption, with very little demand for them in wines. Yields of seedless varieties do not match ennessee has a long history of grape production. Most recently, those of seeded varieties. They are T passage of the Farm Winery Act in 1978 stimuated an upsurge of also more susceptible to certain interest in grape production. If you are considering growing grapes, the diseases than the seeded American following information may be useful to you. varieties. French-American hybrids are crosses between American bunch 1. Have you ever grown winery, the time you spend visiting and V. vinifera grapes. Their grapes before? others will be a good investment. primary use is for wine. uccessful grape production Vitis vinifera varieties are used S requires a substantial commit- 3. What to grow for wine. Winter injury and disease ment of time and money. It is a American problems seriously curtail their marriage of science and art, with a - seeded growth in Tennessee. good bit of labor thrown in. While - seedless Muscadines are used for fresh our knowledge of how to grow a French-American hybrid consumption, wine, juice and jelly. crop of grapes continues to expand, Vitis vinifera Vines and fruits are not very we always need to remember that muscadine susceptible to most insects and some crucial factors over which we Of the five main types of grapes diseases. -
Starting a Vineyard in Texas • a GUIDE for PROSPECTIVE GROWERS •
Starting a Vineyard in Texas • A GUIDE FOR PROSPECTIVE GROWERS • Authors Michael C ook Viticulture Program Specialist, North Texas Brianna Crowley Viticulture Program Specialist, Hill Country Danny H illin Viticulture Program Specialist, High Plains and West Texas Fran Pontasch Viticulture Program Specialist, Gulf C oast Pierre Helwi Assistant Professor and Extension Viticulture Specialist Jim Kamas Associate Professor and Extension Viticulture Specialist Justin S cheiner Assistant Professor and Extension Viticulture Specialist The Texas A&M University System Who is the Texas A&M AgriLife Extension Service? We are here to help! The Texas A&M AgriLife Extension Service delivers research-based educational programs and solutions for all Texans. We are a unique education agency with a statewide network of professional educators, trained volunteers, and county offices. The AgriLife Viticulture and Enology Program supports the Texas grape and wine industry through technical assistance, educational programming, and applied research. Viticulture specialists are located in each region of the state. Regional Viticulture Specialists High Plains and West Texas North Texas Texas A&M AgriLife Research Denton County Extension Office and Extension Center 401 W. Hickory Street 1102 E. Drew Street Denton, TX 76201 Lubbock, TX 79403 Phone: 940.349.2896 Phone: 806.746.6101 Hill Country Texas A&M Viticulture and Fruit Lab 259 Business Court Gulf Coast Fredericksburg, TX 78624 Texas A&M Department of Phone: 830.990.4046 Horticultural Sciences 495 Horticulture Street College Station, TX 77843 Phone: 979.845.8565 1 The Texas Wine Industry Where We Have Been Grapes were first domesticated around 6 to 8,000 years ago in the Transcaucasia zone between the Black Sea and Iran. -
Growing Grapes in Missouri
MS-29 June 2003 GrowingGrowing GrapesGrapes inin MissouriMissouri State Fruit Experiment Station Missouri State University-Mountain Grove Growing Grapes in Missouri Editors: Patrick Byers, et al. State Fruit Experiment Station Missouri State University Department of Fruit Science 9740 Red Spring Road Mountain Grove, Missouri 65711-2999 http://mtngrv.missouristate.edu/ The Authors John D. Avery Patrick L. Byers Susanne F. Howard Martin L. Kaps Laszlo G. Kovacs James F. Moore, Jr. Marilyn B. Odneal Wenping Qiu José L. Saenz Suzanne R. Teghtmeyer Howard G. Townsend Daniel E. Waldstein Manuscript Preparation and Layout Pamela A. Mayer The authors thank Sonny McMurtrey and Katie Gill, Missouri grape growers, for their critical reading of the manuscript. Cover photograph cv. Norton by Patrick Byers. The viticulture advisory program at the Missouri State University, Mid-America Viticulture and Enology Center offers a wide range of services to Missouri grape growers. For further informa- tion or to arrange a consultation, contact the Viticulture Advisor at the Mid-America Viticulture and Enology Center, 9740 Red Spring Road, Mountain Grove, Missouri 65711- 2999; telephone 417.547.7508; or email the Mid-America Viticulture and Enology Center at [email protected]. Information is also available at the website http://www.mvec-usa.org Table of Contents Chapter 1 Introduction.................................................................................................. 1 Chapter 2 Considerations in Planning a Vineyard ........................................................ -
The Story of Our Biodynamic Vineyard Biodynamics at Eco Terreno
The Story of Our Biodynamic Vineyard Biodynamics at Eco Terreno We staunchly believe that in order to become understanding of water usage to planting a successful grape growers and winemakers, we substantial bee garden, all of our work has must first create a healthy native ecosystem directly translated into us becoming more for our vineyards. In fact we’re so passionate informed stewards of our resources. In about being dedicated caretakers of the restoring the natural riparian areas on land that we named ourselves our property along the Russian “Great wines are not produced, Eco Terreno, which means “of River’s native wild habitats they are carefully cultivated.” the land” in Italian and “Land we are joining the cultivated Ecology in Spanish.” This and the non-cultivated lands passion has led to our transition together. We believe that by Mark Lyon, WINEMAKER to organic and biodynamic actively promoting biodiversity farming practices that are necessary to in our vineyards, we will explicitly becoming strong regenerative growers. From produce grapes and wine that reflect the planting cover crops to developing a holistic full expression of our terroir. The Biodynamic farming standard was the world’s first organic standard, started in 1928, by farmers in Austria and Germany. Today farmers in more than in 42 countries practice Biodynamic farming. how biodynamic is different Biodynamics is a holistic approach to farming In short, biodynamic viticulture takes us developed in the 1920’s as a response to the beyond organic farming, to a system where failures of chemical agriculture. Founded the subtle influences of the seasons, the by scientist and philosopher Rudolf Steiner, movement of the moon and planets, and the ancient practices were married with an dynamic interplay of life above and below understanding of chemistry and plant ground coalesces in the grapes grown and physiology to create a system that treats wines made. -
Chilean Syrah from a Standing Start, Syrah Has Made It to Number Six in Chile’S Wine Pop Charts in Less Than 20 Years
PANEL TASTING Chilean Syrah From a standing start, Syrah has made it to number six in Chile’s wine pop charts in less than 20 years. And this could be just the beginning, says Peter Richards MW The sTory of syrah in Chile is not a straightforward one. It’s a tale still in the telling, with a murky past, highs and lows, capped by an uncertain future trajectory. This makes it intriguing, especially given that for some time it has been generating a good deal of excitement among wine lovers in the know. The key thing is that there are many – from drinkers to producers and wine critics alike – who hope that this is one saga with a happy ending. The history of syrah in Chile is a matter of debate. records suggest it may have arrived as early as the first half of the 19th century, in the Quinta Normal nursery project in santiago. Its commercial origins in the country, however, are most commonly attributed to Alejandro Dussaillant, a french immigrant who arrived in Chile in 1874 and planted vineyards in the Curicó region which included ‘gross syrah’. (Though this could equally have been the aromatic savoie variety Mondeuse Noire, which goes under this epithet and, according to Wine Grapes, is a close relative of syrah.) either way, by the early 1990s there was scant trace of syrah in Chile, the theory being that, even if it had been there, it was lost in the agrarian reforms of the 1970s. This started to change in the mid-1990s. -
The Sensory Space of Wines: from Concept to Evaluation and Description
foods Review The Sensory Space of Wines: From Concept to Evaluation and Description. A Review Jean-Christophe Barbe * , Justine Garbay and Sophie Tempère Unité de Recherche Œnologie, ISVV, Université de Bordeaux, EA 4577, USC 1366 INRAE, F33882 Villenave d’Ornon, France; [email protected] (J.G.); [email protected] (S.T.) * Correspondence: [email protected] Abstract: The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by specific groups of people. Explor- ing this concept involves first assessing whether it already exists for tasters, and, when this is the case, conducting perceptual evaluations to verify its effectiveness before potentially highlighting the associated sensory properties. The goal of this review, which focuses on applications linked to the field of oenology, is to study how these three steps are carried out, how the corresponding tasks and tests are performed and managed, and the type of results that can be obtained. Keywords: sensory characterization; sensory space; descriptive sensory analysis; concept evalua- tion; wine 1. Introduction Citation: Barbe, J.-C.; Garbay, J.; Tempère, S. The Sensory Space of From the beginning of the 19th century to the mid-20th century, wine tasting was Wines: From Concept to Evaluation epitomized by a poor vocabulary that mainly focused on the visual aspect and mouthfeel. In and Description. A Review. Foods 1952, Maynard A. Amerine introduced the aromatic evaluation of wine with his Californian 2021, 10, 1424. -
Viña Marty Pacha Cabernet Sauvignon Reserva
VIÑA MARTY PACHA CABERNET SAUVIGNON RESERVA TECHNICAL INFORMATION Country Chile Region Central Valley Sub-Region Colchagua Producer Viña Marty Vintage 2019 Composition 100% Cabernet Sauvignon Alcohol 13.5% Certifications Environmentally Friendly, Sustainable Press & Awards 91 points James Suckling Winemaker Notes Pacha in local language means “Earth” or “World”, a concept closely related to nature and our interaction with it, often referred as the Pacha Mama (Mother Earth). Our grapes grow right in front of the Andes mountain range. These exceptional landscapes and strong nature give our wines great vitality and energy. We aim to transfer this character creating a beautiful connection between origins of grapes and the wine in your glass. Pacha wines are created with passion and excellence, with a distinctive character that makes them unique. They are a perfect balance between old French tradition, soil’s typicity and new world styles. Tasting Notes Color: Deep ruby red with violet highlights Nose: It has classic Cab aromas and flavors of ripe black cherry and distinctive, unmistakable pepper aromas, but, with Chilean flair, carrying notes of warm, freshly turned earth and spice. Palate: An incredibly full-bodied and fruit forward wine, with perfectly balanced acidity and beautiful structure; it is ready to drink now or perfectly suitable for cellaring. Notes of violets and ripe black cherry hit your palate first, followed by a lingering finish of peppery notes with a touch of baking spice. Vineyard D.O.: Central Valley It is the heartland of the Chilean wine industry that holds all of Chile's major producers, wine regions, and vineyards. -
Grape Growing
GRAPE GROWING The Winegrower or Viticulturist The Winegrower’s Craft into wine. Today, one person may fill both • In summer, the winegrower does leaf roles, or frequently a winery will employ a thinning, removing excess foliage to • Decades ago, winegrowers learned their person for each role. expose the flower sets, and green craft from previous generations, and they pruning, taking off extra bunches, to rarely tasted with other winemakers or control the vine’s yields and to ensure explored beyond their village. The Winegrower’s Tasks quality fruit is produced. Winegrowers continue treatments, eliminate weeds and • In winter, the winegrower begins pruning • Today’s winegrowers have advanced trim vines to expose fruit for maximum and this starts the vegetative cycle of the degrees in enology and agricultural ripening. Winegrowers control birds with vine. He or she will take vine cuttings for sciences, and they use knowledge of soil netting and automated cannons. chemistry, geology, climate conditions and indoor grafting onto rootstocks which are plant heredity to grow grapes that best planted as new vines in the spring, a year • In fall, as grapes ripen, sugar levels express their vineyards. later. The winegrower turns the soil to and color increases as acidity drops. aerate the base of the vines. The winegrower checks sugar levels • Many of today’s winegrowers are continuously to determine when to begin influenced by different wines from around • In spring, the winegrower removes the picking, a critical decision for the wine. the world and have worked a stagé (an mounds of earth piled against the base In many areas, the risk of rain, hail or apprenticeship of a few months or a of the vines to protect against frost. -
Austrian Wine Report
ANNEX 5 REPORT: PRODUCTION AND CONTROL OF WINE IN AUSTRIA Lehr- und Forschungszentrum für Wein- und Obstbau (Education and Research Institute for Viticulture and Pomology) A-3400 Klosterneuburg Wiener Strasse 74 written by HR Dr. Reinhard EDER [email protected] Klosterneuburg, September 2010 Wine country Austria Austria is a small wine country with around 50.000 hectares (ha) of viticulture, which account for around 1 % of vineyards in Europe (5.5 million hectare) respectively 0.7 % of the vineyard area of the world (7.4 million ha). From these vineyards around 250 million litre of wine are produced annually, which correspond to around 1.3 % of wine production in Europe and around 1 % of the world wide production of wine. Interestingly the consumption of wine in Austria is equal to the production of wine, nevertheless around 80 million litre of mainly red wine are imported and around 80 million litres, mainly white wine, are exported. The biggest wine importing countries are Italy (around 60 %), Spain (around 15 %), new world countries (Australia, Chile ... around 10 %), France (around 5 %) and others. The most important export markets are Germany (around 50 %), Scandinavian countries (Norway, Sweden ... around 10 %), USA (around 10 %), eastern European countries (Russia, Czech Republic ... around 10 %) and others like Japan, Great Britain and Switzerland. The wine consumption per head is quite stable over the years and lays around 30 litre per year. Contrary to the amount the place of wine consumption has changed within the last years strongly with an increase of consumption at home (around 45 %) at the expense of outdoor consumption in restaurants, festivals, markets and so on (around 50 %). -
VITICULTURE and ENOLOGY RESOURCE GUIDE
VITICULTURE and ENOLOGY RESOURCE GUIDE VITICULTURE ONLINE RESOURCES Napa County UCCE - Viticulture Home Page. Use for access to: http://ucanr.org/sites/NapaCountyUCCE/Napa_County_Programs/Viticulture/# 1. Growing Grapes (table, wine, raisins) in Your Backyard http://ucanr.edu/sites/gardenweb/Growing_Grapes_in_the_California_Garden/# 2. UC Integrated Grape Team of Napa Co. Intake Form http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=8328 3. UC IPM Pest Management Guidelines - Grape Pests http://www.ipm.ucdavis.edu/PMG/selectnewpest.grapes.html 4. European Grapevine Moth http://cenapa.ucanr.edu/Napa_County_Programs/Viticulture/European_Grapevine_Moth/ 5. Vine Mealybug http://cenapa.ucanr.edu/Napa_County_Programs/Viticulture/Vine_Mealybug/# 6. Argentine Ants http://cenapa.ucanr.edu/Napa_County_Programs/Viticulture/Argentine_ants/# 7. Berry Shrivel http://cenapa.ucanr.edu/Napa_County_Programs/Viticulture/Berry_Shrivel/# 8. Mystery Disease http://cenapa.ucanr.edu/Napa_County_Programs/Viticulture/Mystery_Disease/# 9. Frost Protection http://cenapa.ucanr.edu/Napa_County_Programs/Viticulture/Frost_Protection/# 10. Irrigation http://cenapa.ucanr.edu/Napa_County_Programs/Viticulture/Irrigation/# 11. Sample Costs to Establish a Vineyard and Produce http://cenapa.ucanr.edu/files/52946.pdf Winegrapes 12. Weed Science http://cenapa.ucanr.edu/Napa_County_Programs/Weed_Science/ UC Integrated Viticulture - Use for finding publications, video http://iv.ucdavis.edu/ seminars, and useful links on relevant topics from research by the University of California. -
Grape Information Sheet
Grape Information Sheet Purchasing Specifications Bunch Size Specifications should state grade and color. Individual bunches should Measure Minimum be full. Grapes should be plump and firmly attached to green pliable Small Under 3/4 LB stems, and grapes should be uniform in size and seedless. No more than Medium 3/4 to 1 1/4 LB 12% should have defects that make grapes unusable, and no more than Large Over 1 1/24 LB 1% should be affected by decay. U.S. Grades • U.S. Extra Fancy Table - 90% of grapes must meet minimum size (11/16” or 13/16” depending on variety) • U.S. Fancy Table - 90% of grapes must meet minimum size (11/16” or 12/16” depending on variety) • U.S. No. 1 Table* - 75% of grapes must meet minimum size (9/16” or 10/16” depending on variety) • U.S. No. 1 Institutional - 75% of grapes must meet minimum size (9/16” or 10/16” depending on variety) *U.S. No. 1 Table Grapes consist of bunches of grapes of one variety, except when designated as assorted varieties. U.S. No. 1 Table Grapes are mature and fairly well colored. The berries are firm, firmly attached to capstems, and not split, shattered, crushed, dried, or wet. Grapes are free from decay, waterberry and sunburn, and should not be damaged by any other cause. Stems should not be dry and brittle. Stems should be free from mold and decay and not damaged by freezing or any other cause. Color Requirements • Red and black grapes have a minimum color requirement depending on grade.