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MARQUETTE $16.00 VERMONT SEYVAL BLANC $16.00 (750 mL) An Estate Wine. Pear and apple aromas. Lemon with a hint of (750 mL) melon and a subtle lime finish. Dry red wine made from our Estate Marquette grapes. Beautiful purple plum color with fruit aromas and a hint of oak. Red berry and plum flavors. Spicy with a tart dark cherry finish. VIDAL BLANC $16.00 (750 mL) An estate off-dry wine with pear and pineapple on the nose. Fruity and mellow with a hint of lime on the finish. Pairs well with all LEON MILLOT $16.50 (750 seafood. mL) An Estate wine made with grapes from the oldest vines in the Vineyard. Dry red wine with dark berry notes on the nose. Blueberry and cedar flavors. Pairs well with pasta dishes. SNOW WHITE $14.50 (750 mL) An Estate Wine. A nice, off-dry blend of Cayuga and Seyval. Enjoy with appetizers, cheese, spicier foods or seven friends! CRESCENT BAY RED $17.00 (750 mL) NAKED MERMAID $16.00 An Estate Wine. Medium bodied wine brings out the best of our Baco Noir, Leon Millot and Frontenac. Berry notes throughout, (750 mL) mellow, oak aged and fruity with a smooth, blueberry finish. Also An Estate Wine, from the “vineyard by the water” on Lake available in half bottles! Champlain, arises a wine as mysterious as a mermaid. Floral, lemon and pear on the nose. Pink grapefruit and orange flavors. Semi sweet wine. Also available in half bottles! PETITE PEARL $19.50 (750 mL) Rich violet-red color. Dry red wine with plum, cassis and wood FOX HILL MAPLE $16.00 aromas. A mix of ripe red fruit and oak on the palate, finishing (750 mL) off with smooth tannins. Medium bodied wine that can be paired A blend of our Estate Vidal Blanc and dessert style maple wine with pork and beef dishes. produced from our own maple trees! A semi-sweet wine with ROSE RED $14.50 (750 maple, caramel, and butterscotch with hints of apricot and peach. mL) .

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What Is Wine?
Developing a Consumer Language to Describe Local Red Wines Using Projective Mapping by Heather Jantzi Thesis Submitted in partial fulfillment of the Requirements for the Degree of Bachelor of Science in Nutrition with Honours Acadia University March, 2017 ©Copyright by Heather Jantzi, 2017 This thesis by Heather Jantzi is accepted in its present form by the School of Nutrition and Dietetics as satisfying the thesis requirements for the degree of Bachelor of Science with Honours Approved by the Thesis Supervisor __________________________ ____________________ Dr. Matt McSweeney Date Approved by the Head of the Department __________________________ ____________________ Dr. Catherine Morley Date Approved by the Honours Committee __________________________ ____________________ Dr. Jun Yang Date ii I, Heather Jantzi, grant permission to the University Librarian at Acadia University to reproduce, loan or distribute copies of my thesis in microform, paper or electronic formats on a non-profit basis. I however, retain the copyright in my thesis. _________________________________ Signature of Author _________________________________ Date iii ACKNOWLEDGEMENTS First and foremost, I would like to thank Dr. Matthew McSweeney for supervising this research project. His ongoing support and constructive feedback took away my fears of writing a thesis, and his humour and energy made my learning experience more enjoyable than I ever anticipated. I also extend great thanks to Dr. Catherine Morley; her enthusiasm for nutrition research inspired me to pursue a topic I was passionate about and her outstanding teaching skills provided me with the foundations I needed to turn my research curiosities into reality. Thank you to my parents, Brad and Kristine Jantzi, for encouraging me to make the most out of my university experience.
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Kentucky Viticultural Regions and Suggested Cultivars S
HO-88 Kentucky Viticultural Regions and Suggested Cultivars S. Kaan Kurtural and Patsy E. Wilson, Department of Horticulture, University of Kentucky; Imed E. Dami, Department of Horticulture and Crop Science, The Ohio State University rapes grown in Kentucky are sub- usually more harmful to grapevines than Even in established fruit growing areas, ject to environmental stresses that steady cool temperatures. temperatures occasionally reach critical reduceG crop yield and quality, and injure Mesoclimate is the climate of the vine- levels and cause significant damage. The and kill grapevines. Damaging critical yard site affected by its local topography. moderate hardiness of grapes increases winter temperatures, late spring frosts, The topography of a given site, including the likelihood for damage since they are short growing seasons, and extreme the absolute elevation, slope, aspect, and the most cold-sensitive of the temperate summer temperatures all occur with soils, will greatly affect the suitability of fruit crops. regularity in regions of Kentucky. How- a proposed site. Mesoclimate is much Freezing injury, or winterkill, oc- ever, despite the challenging climate, smaller in area than macroclimate. curs as a result of permanent parts of certain species and cultivars of grapes Microclimate is the environment the grapevine being damaged by sub- are grown commercially in Kentucky. within and around the canopy of the freezing temperatures. This is different The aim of this bulletin is to describe the grapevine. It is described by the sunlight from spring freeze damage that kills macroclimatic features affecting grape exposure, air temperature, wind speed, emerged shoots and flower buds. Thus, production that should be evaluated in and wetness of leaves and clusters.
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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
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Vérapson to HARVEST
VERAISOŃ TO HARVEST Statewide Vineyard Crop Development Update #5 October 6, 2017 Edited by Tim Martinson and Chris Gerling Around New York... Statewide (Tim Martinson) Harvest is in high gear throughout New York, with 27 of our original sample blocks now harvested (Fruit composition table pp. 6-10). This includes many traditional natives and hybrids (Baco noir, Seyval blanc, Vignoles, and Niagara), almost all of the Cold-hardy Minnesota hybrids (Marquette, Frontenac, and La Crescent), and early vinifera (Pinot noir and Chardonnay). Overall, the pace of ripening (by the numbers) slowed down from last week. Across all varieties, soluble solids gained an average 1 °Brix, and TAs dropped by 1.2 g/l. (Last week +1.3 °Brix; -1.65 g/l TA). Biggest gainers in our Burdett, NY. Young Riesling vines with first partial crop at Paul Hobbs samples included Concord, Catawba, and La Crescent vineyards, on the southeast end of Seneca Lake, near Burdett. (>2 °Brix), with mid/late season varieties gaining about Photo by Tim Martinson +0.5°Brix. Most TAs changed by <-1 g/l, but acids dropped dramatically in Catawba and Vidal blanc (both>-3g/l). Compared to last year, most varieties are still 1 to 3 °Brix The number of calls concerning the ability of vines to ripen lower than 2016, and TAs range from 1-5 g/l above last a crop are increasing. As is the case in most years, the later year. we go into harvest, the worse the canopy looks due to pow- dery mildew infections, potassium deficiency and just old Technical difficulties have prevented reporting of YAN age.
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Copper and Sulfur Sensitivity of Northern Grape Cultivars
Copper and Sulfur Sensitivity of Northern Grape Cultivars Sturgeon Bay, WI and Madison, WI Patricia McManus, Victoria Kartanos, Matt Stasiak, and Janet Hedtke University of Wisconsin-Madison Background and Rationale: While many synthetic fungicides are failing owing to the emergence of fungicide- resistant pathogen populations, copper- and sulfur-based fungicides remain effective despite decades of use in vineyards. In grape production, sulfur is used primary to control powdery mildew, whereas copper is used primarily to control downy mildew. Some copper- and sulfur-based products are allowed for use in organic production, and many formulations are relatively inexpensive. Thus, copper and sulfur continue to have an important place in modern grape production. Unfortunately, many important grape cultivars are sensitive to injury from copper and/or sulfur, but the sensitivity of the “northern” cultivars is not known. In Year 3 of the project we continued field studies to assess sensitivity of several cultivars to copper and sulfur. Treatments: • The following 10 cultivars in an established vineyard were treated at Peninsular Agricultural Research Station (PARS) in Sturgeon Bay, WI: Brianna, Foch, Frontenac, LaCrescent, LaCrosse, Leon Millot, Marquette, Noiret, NY76, and Vignoles. • In an established vineyard at West Madison Agricultural Research Station (WMARS), all those varieties (except Noiret and Vignoles) plus MN1220 and Petite Pearl, were treated. • The following 8 cultivars in 2-year old vineyards were treated at PARS and WMARS: Brianna, Frontenac, Frontenac Gris, LaCrescent, LaCrosse, Marquette, St. Croix, and Valiant. • Treatments were applied six times at approximately 2-week intervals from June through August at WMARS. At PARS treatments were applied in June and early July, but a severe hailstorm on 14 July stripped leaves from vines, prevent us from continuing studies there in 2014.
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Evaluating Grape Cultivars for a Cold Climate
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Growing Commercial Wine Grapes in Nebraska (G2289)
NebGuide Nebraska Extension Research-Based Information That You Can Use G2289 · Index: Crops, Crop Production Issued July 2017 Growing Commercial Wine Grapes in Nebraska Paul E. Read, Extension Horticulturist and Professor of Horticulture Stephen J. Gamet, Research Technologist In recent years, interest in grape production and win- ery development has increased tremendously in Nebraska and the Midwest. This increased interest has led to a need for detailed information on vineyard establishment and commercial grape production. A successful winery must have a ready source of consistently high- quality fruit that is available every year. Fortunately for Nebraska growers, many locations through- out the state provide the essential resources of quality soil, water, and abundant sunshine. The experience of growers and University of Nebraska– Lincoln research have demon- strated that many sites are suitable for growing grapes of excellent quality that can be finished into wines of excep- tional quality. Do your homework: Before embarking upon the Figure 1. Sloping sites facilitate air drainage since cold air is heavier potentially risky venture of growing grapes for wine than warm air and flows downhill (air drainage). production, garner as much information as you can. Read trade journals and research articles. Attend grower work- shops and conferences, and visit other growers’ vineyards selection is probably the most frequent cause of vineyard to discuss these growers’ approaches and learn from their failure. In the Midwest, three main factors are critical to experiences. Focus your research on Midwest regional the selection of a vineyard site: Cold temperatures, air resources, ask questions, and study some more. movement, and soil drainage.
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Downy Mildew Resistance Evaluation in 28 Grapevine Hybrids Promising for Breeding Programs in Trentino Region (Italy)
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Wine Grapes for New York's North Country
Research News from Cornell’s Viticulture and Enology Program Research Focus 2017-2 Research Focus Wine Grapes for New York's North Country: The Willsboro Cold Climate Variety Trial Anna Wallis1, Tim Martinson2, Lindsey Pashow3, Richard Lamoy4, and Kevin Lungerman3 1Eastern NY Commercial Horticulture Program, Cornell Cooperative Extension, Plattsburg, NY 2Section of Horticulture, School of Integrative Plant Sciences, NYS Agricultural Experiment Station, Geneva, NY 3Harvest NY, Cornell Coop. Extension 4Hid-In-Pines Vineyard, Morrisonville, NY Key Concepts • Cold-climate grape & wine production is a new industry in the North Country of New York, made possible by cold-climate variet- ies introduced in the mid-1990s. • Twenty-four varieties were evaluated over seven years at the Cornell Willsboro Re- search Farm in NY for their suitability to the North Country of NY. • All varieties survived winters with no vine February 2015. Research vineyard at the Cornell Willsboro Research Farm during mortality or trunk injury and only modest dormant pruning. Photo by Anna Wallis bud injury. • Yields were economically viable and prun- In response to interest in wine grape production in the Cham- ing weights were in range for adequate vine plain and Upper Hudson River region of Northern New York, size. Kevin Iungerman of the Northestern New York Fruit Extension • Quality metrics fell within the recommend- Program established a grape variety trial at the Willsboro Re- ed range in six of the seven years. Soluble search Farm, on the southwestern shores of Lake Champlain. solids tend to be low for this site compared Twenty-four varieties, including 14 cold-hardy “University of to other regions.
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Growing Grapes for Wine and Table in the Puget Sound Region Page 1 of 10 EB0775 Growing
Growing Grapes for Wine and Table in the Puget Sound Region Page 1 of 10 EB0775 Growing Grapes for Wine and Table in the Puget Sound Region Most grapes are not well adapted to the generally cool climate of the Puget Sound region. Grape cultivars (varieties), such as Island Belle (Campbell Early), have been grown commercially, but the wines they produced are acidic, thin, and considered of low quality. The maritime climate favors development of mildew and other bunch rot problems, particularly on varieties containing European (vinifera) parentage. In small plantings, birds frequently destroy the crop before it reaches maturity. Thus, grapes should be considered only by those willing to cope with the vagaries of weather and perhaps manipulate the environment to obtain satisfactory results. This publication will discuss some of the unique features of growing grapes in the Puget Sound region of western Washington. General information on the culture of grapes including propagation, trellis construction, training and pruning, soil management, and pest control are contained in other publications listed at the end of this publication. These can be obtained from your county Extension office. Since temperature is the main limiting factor for grape production in coastal areas of the Northwest, data from ... Growing Grapes for Wine and Table in the Puget Sound Region Page 2 of 10 selected stations follow. Some important wine-producing areas of Europe have less than 2000 accumulated heat units (AHU) per season, i.e., Geisenheim, Germany 1700 AHU. In marginal areas such as this, only certain early maturing varieties can be grown successfully. Even the earliest varieties will be difficult to ripen with less than 1500 heat units.
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Forest Red Is Our Semi-Sweet Red Or Red Blend of French-American Hybrid Grapes
BRONZE MEDAL–2007 Indy International FFoorreesstt RReedd SILVER MEDAL–2002 Indy International OVERVIEW Forest Red is our semi-sweet red or red blend of French-American hybrid grapes. Forest Red is enjoyed by both dry and sweet wine drinkers as it has a dry flavor profile but a decided sweet finish. HISTORY Winzerwald’s Forest Red is the companion to our first semi-sweet Vidal Blanc known as Forest White. Our Nutcracker Red and White are our semi-dry companion wines in the French-American grape series, and our Little Rhineland Red, White and Blush are our companion wines in the sweet American grape series. Forest Red was first introduced the year of our grand opening in 2002 and vinted from the Loesch Vineyard Marechal Foch grapes. This vineyard is in Tobinsport on Dan the owner’s family farm. Loesch is the name of Dan’s grandmother on his mother’s side. The cuttings for the vineyard were taken from grapes at the Wollersheim Winery in Wisconsin where Dan used to work. GRAPES AND SOURCES Our Forest Red is typically a single vintage or a blend of Marechal Foch, Leon Millot, Chambourcin and/or Dechaunac. The grapes are fermented in stainless steel to maintain a fresh fruit character to the wine similar to a Chianti for a great pasta, pizza and burger companion. Also try it with cinnamon raisin style desserts and bars. WINE DESCRIPTION & DATA Color: Deep dark brick red Sugar: Semi-sweet wine with generally 4% residual sugar Style: A medium bodied easy drinking wine to enjoy alone or with foods Aroma/Bouquet: Elderberry, blackberry, leather, chocolate notes Taste: Dry red flavors with bright bramble berry fruit and a sweet finish Alcohol: 11-12% Ferment/Aging: 100% Stainless steel fermentation, no oak.
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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.
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