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Brad Sorensen of Silverado Farming Co. explains the basics of grape vines, root stock, training, cordons, and managing fruit load.

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This is the moderately anticipated second entry into my newest series: "From Vines to Wines: Wine Tasting Made Easy". I created this after I received a ton of feedback from people at my work, saying that they really didn't know how to go about tasting wines or that they were confused about wine culture.

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An Example of Phylloxera Infested Vines - New Zealand

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Introduction to Phylloxera with John Whiting

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Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

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In the FMC vineyard: Ken Forrester on harvest and Botrytis

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Phylloxera is an aphid that has destroyed vineyards across the world and is a threat to any vineyard site it has not yet infested. Nick Mills, winemaker at Rippon in Central Otago talks about how they protect the vines still free of the aphid.

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Grapevine Life Cycle Time Lapse Video | Bud Break Through Veraison

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LIGHT

Central Otago: the only continental climate in New Zealand viticulture with high ultra violet light, long sunshine hours and highly refractive soils.

AIR

Wanaka: a more temperate climate relative to the rest of Central Otago due to its close proximity to the dividing mountains of the Southern Alps.

WATER

Lake Wanaka: the temperance of this large thermal mass, coupled with the protective nature of Ruby Island further softens Rippon's microclimate

EARTH

Schist: the metamorphic mother rock, rich in foliated mica and quartzite is deposited as glacial moraines, coarse-layered gravels, ancient lake-bed clays and wind-blown loess.

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Central Otago: the only continental climate in New Zealand viticulture with high ultra violet light, long sunshine hours and highly refractive soils. Wanaka: a more temperate climate relative to the rest of Central Otago due to its close proximity to the dividing mountains of the Southern Alps.

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-Enough sunlight
-Water (not too much)
-Nutrients (from the soil, the harder to find the better....)

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Annual growth cycle of grapevines - Wikipedia

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The annual growth cycle of grapevines is the process that takes place in the vineyard each year, beginning with bud break in the spring and culminating in leaf fall in autumn followed by winter dormancy. From a winemaking perspective, each step in the process plays a vital role in the development of grapes with ideal characteristics for making wine.

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With grapes.

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Info about grapes..click here

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Grapes

"Black" (dark blue) and "white" (light green) table grapes

A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus . Grapes are a non- climacteric type of fruit, generally occurring in clusters.

The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history. Eaten fresh or in dried form (as raisins, currants and sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil.

The Middle East is generally described as the homeland of grapes and the cultivation of this plant began there 6,000-8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia.

The oldest known winery was found in Armenia, dating to around 4000 BC. By the 9th century AD, the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine.

Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Cypriots, Phoenicians, and Romans growing purple grapes both for eating and wine production. The growing of grapes would later spread to other regions in Europe, as well as North Africa, and eventually in North America.

In 2005 a team of archaeologists concluded that some Chalcolithic wine jars, which were discovered in Cyprus in the 1930s, were the oldest of their kind in the world, dating back to 3,500 BC. Moreover, Commandaria, a sweet dessert wine from Cyprus, is the oldest manufactured wine in the world, its origins traced as far back as 2000 BC.

In North America, native grapes belonging to various species of the genus Vitis proliferate in the wild across the continent, and were a part of the diet of many Native Americans, but were considered by early European colonists to be unsuitable for wine. In the 19th century, Ephraim Bull of Concord, Massachusetts, cultivated seeds from wild Vitis labrusca vines to create the Concord grape which would become an important agricultural crop in the United States.

Description

Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimson, black, dark blue, yellow, green, orange, and pink. "White" grapes are actually green in color, and are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes. Anthocyanins and other pigment chemicals of the larger family of polyphenols in purple grapes are responsible for the varying shades of purple in red wines. Grapes are typically an ellipsoid shape resembling a prolate spheroid.

Raw grapes are 81% water, 18% carbohydrates, 1% protein, and have negligible fat (table). A 100-gram (-ounce) reference amount of raw grapes supplies 288 kilojoules (69 kilocalories) of food energy and a moderate amount of vitamin K (14% of the Daily Value), with no other micronutrients in significant amounts.

Grapevines

Concord is a variety of North American labrusca grape

Most domesticated grapes come from cultivars of Vitis vinifera, a grapevine native to the Mediterranean and Central Asia. Minor amounts of fruit and wine come from American and Asian species such as:

Vitis amurensis, the most important Asian species

Vitis labrusca, the North American table and grape juice grapevines (including the Concord cultivar), sometimes used for wine, are native to the Eastern United States and Canada.

Vitis mustangensis (the mustang grape), found in Mississippi, Alabama, Louisiana, Texas, and Oklahoma

Vitis riparia, a wild vine of North America, is sometimes used for winemaking and for jam. It is native to the entire Eastern United States and north to Quebec.

Vitis rotundifolia (the muscadine), used for jams and wine, is native to the Southeastern United States from Delaware to the Gulf of Mexico.

Distribution and production

Top 20 grape producing countries in 2012.[17]

According to the Food and Agriculture Organization (FAO), 75,866 square kilometers of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year.

There are no reliable statistics that break down grape production by variety. It is believed that the most widely planted variety is Sultana, also known as Thompson Seedless, with at least 3,600 km ² (880,000 acres) dedicated to it. The second most common variety is Airén. Other popular varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Riesling, and Chardonnay.

Table and wine grapes

Wine grapes on the vine

Commercially cultivated grapes can usually be classified as either table or wine grapes, based on their intended method of consumption: eaten raw (table grapes) or used to make wine (wine grapes). The sweetness of grapes depends on when they are harvested, as they do not continue to ripen once picked. While almost all of them belong to the same species, Vitis vinifera, table and wine grapes have significant differences, brought about through selective breeding. Table grape cultivars tend to have large, seedless fruit (see below) with relatively thin skin. Wine grapes are smaller, usually seeded, and have relatively thick skins (a desirable characteristic in winemaking, since much of the aroma in wine comes from the skin). Wine grapes also tend to be very sweet: they are harvested at the time when their juice is approximately 24% sugar by weight. By comparison, commercially produced "100% grape juice", made from table grapes, is usually around 15% sugar by weight.

Seedless grapes

Seedless cultivars now make up the overwhelming majority of table grape plantings. Because grapevines are vegetatively propagated by cuttings, the lack of seeds does not present a problem for reproduction. It is an issue for breeders, who must either use a seeded variety as the female parent or rescue embryos early in development using tissue culture techniques.

There are several sources of the seedlessness trait, and essentially all commercial cultivators get it from one of three sources: Thompson Seedless, Russian Seedless, and Black Monukka, all being cultivars of Vitis vinifera. There are currently more than a dozen varieties of seedless grapes. Several, such as Einset Seedless, Benjamin Gunnels's Prime seedless grapes, Reliance, and Venus, have been specifically cultivated for hardiness and quality in the relatively cold climates of northeastern United States and southern Ontario.

An offset to the improved eating quality of seedlessness is the loss of potential health benefits provided by the enriched phytochemical content of grape seeds (see Health claims, below).

Grapes are eaten raw, dried (as raisins, currants and sultanas), or cooked. Also, depending on grape cultivar, grapes are used in winemaking. Grapes can be processed into a multitude of products such as jams, juices, vinegars and oils. Commercially cultivated grapes are classified as either table or wine grapes. These categories are based on their intended method of consumption: grapes that are eaten raw (table grapes), or grapes that are used to make wine (wine grapes). Table grape cultivars normally have large, seedless fruit and thin skins. Wine grapes are smaller (in comparison to table grapes), usually contains seeds, and have thicker skins (a desirable characteristic in making wine. Most of the aroma in wine is from the skin. Wine grapes tend to have a high sugar content. They are harvested at peak sugar levels (approximately 24% sugar by weight.) In comparison, commercially produced "100% grape juice" made from table grapes are normally around 15% sugar by weight.

Raisins, currants and sultanas

Raisins

In most of Europe and North America, dried grapes are referred to as "raisins" or the local equivalent. In the UK, three different varieties are recognized, forcing the EU to use the term "dried vine fruit" in official documents.

A is any dried grape. While raisin is a French loanword, the word in French refers to the fresh fruit; grappe (from which the English grape is derived) refers to the bunch (as in une grappe de raisins). A raisin in French is called raisin sec ("dry grape").

A is a dried Zante Black Corinth grape, the name being a corruption of the French raisin de Corinthe ( Corinth grape). The names of the black and red currant, now more usually blackcurrant and redcurrant, two berries unrelated to grapes, are derived from this use. Some other fruits of similar appearance are also so named, for example, Australian currant, native currant, Indian currant.

A sultana was originally a raisin made from Sultana grapes of Turkish origin (known as Thompson Seedless in the United States), but the word is now applied to raisins made from either white grapes or red grapes that are bleached to resemble the traditional sultana.

Grape juice

Grape juice is obtained from crushing and blending grapes into a liquid. The juice is often sold in stores or fermented and made into wine, brandy, or vinegar. Grape juice that has been pasteurized, removing any naturally occurring yeast, will not ferment if kept sterile, and thus contains no alcohol. In the wine industry, grape juice that contains 7-23% of pulp, skins, stems and seeds is often referred to as " must". In North America, the most common grape juice is purple and made from Concord grapes, while white grape juice is commonly made from Niagara grapes, both of which are varieties of native American grapes, a different species from European wine grapes. In California, Sultana (known there as Thompson Seedless) grapes are sometimes diverted from the raisin or table market to produce white juice.

Pomace and phytochemicals

Winemaking from red and white grape flesh and skins produces substantial quantities of organic residues, collectively called pomace (also "marc"), which includes crushed skins, seeds, stems, and leaves generally used as compost. Grape pomace - some 10-30% of the total mass of grapes crushed - contains various phytochemicals, such as unfermented sugars, alcohol, polyphenols, tannins, anthocyanins, and numerous other compounds, some of which are harvested and extracted for commercial applications (a process sometimes called "valorization" of the pomace).

Grape cross-section

Anthocyanins tend to be the main polyphenolics in purple grapes, whereas flavan-3-ols (i.e. catechins) are the more abundant class of polyphenols in white varieties. Total phenolic content is higher in purple varieties due almost entirely to anthocyanin density in purple grape skin compared to absence of anthocyanins in white grape skin. Phenolic content of grape skin varies with cultivar, soil composition, climate, geographic origin, and cultivation practices or exposure to diseases, such as fungal infections.

Muscadine grapes contain a relatively high phenolic content among dark grapes. In muscadine skins, ellagic acid, myricetin, quercetin, kaempferol, and trans-resveratrol are major phenolics.

The flavonols syringetin, syringetin 3-O-galactoside, laricitrin and laricitrin 3-O-galactoside are also found in purple grape but absent in white grape.

Muscadine grape seeds contain about twice the total polyphenol content of skins. Grape seed oil from crushed seeds is used in cosmeceuticals and skincare products. Grape seed oil, including tocopherols ( vitamin E) and high contents of phytosterols and polyunsaturated fatty acids such as linoleic acid, oleic acid, and alpha-linolenic acid.

Resveratrol

Resveratrol, a stilbene compound, is found in widely varying amounts among grape varieties, primarily in their skins and seeds. Muscadine grapes have about one hundred times higher concentration of stilbenes than pulp. Fresh grape skin contains about 50 to 100 micrograms of resveratrol per gram.

Health claims

French paradox

Comparing diets among Western countries, researchers have discovered that although French people tend to eat higher levels of animal fat, the incidence of heart disease remains low in France. This phenomenon has been termed the French paradox, and is thought to occur from protective benefits of regularly consuming red wine, among other dietary practices. Alcohol consumption in moderation may be cardioprotective by its minor anticoagulant effect and vasodilation.

Using grape leaves in cuisine (Dolma)

Although adoption of wine consumption is generally not recommended by health authorities, some research indicates moderate consumption, such as one glass of red wine a day for women and two for men, may confer health benefits. Alcohol itself may have protective effects on the cardiovascular system.

Grape and raisin toxicity in dogs

The consumption of grapes and raisins presents a potential health threat to dogs. Their toxicity to dogs can cause the animal to develop acute kidney failure (the sudden development of kidney failure) with anuria (a lack of urine production) and may be fatal.

In religion

Christians have traditionally used wine during worship services as a means of remembering the blood of Jesus Christ which was shed for the remission of sins. Christians who oppose the partaking of alcoholic beverages sometimes use grape juice as the "cup" or "wine" in the Lord's Supper.

The Catholic Church continues to use wine in the celebration of the Eucharist because it is part of the tradition passed down through the ages starting with Jesus Christ at the Last Supper, where Catholics believe the consecrated bread and wine become the body and blood of Jesus Christ, a dogma known as transubstantiation. Wine is used (not grape juice) both due to its strong Scriptural roots, and also to follow the tradition set by the early Christian Church. The Code of Canon Law of the Catholic Church (1983), Canon 924 says that the wine used must be natural, made from grapes of the vine, and not corrupt.

References

Further reading

Creasy, G. L. and L. L. Creasy (2009). Grapes (Crop Production Science in Horticulture). CABI. ISBN 978-1-84593-401-9.

External links

The dictionary definition of grape at Wiktionary

Media related to Grapes at Wikimedia Commons

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A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus . Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history.

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Here are two very common questions when it comes to soil types and wine:

Q: Do earthy flavors in wine come from the soil?

Answer: No! Believe it or not, the taste of earthiness or "terroir" doesn't come from directly from the soil. Currently, scientists point to microbes.

Q: Do great wines only grow on certain soils?

Answer: Yes, but it's somewhat complicated.

Lets simplify the topic of soil types and wine so that you can find great wines by vineyard soil!

Introduction to Soil Types and Wine

Fortunately, we can understand wine a little better by paying attention to how wines behave on 4 primary soil types:

1. Sandy Soils
Elegant wines with high aromatics, pale color and low tannin

The beach-like sandy soils of Colares, Portugal have less than 30 acres of vineyards left due to suburban development.

Sandy soils are well-drained and retain heat. In warm climate regions, sandy soils make wines that are 'softer' with less color, lighter acidity and tannin. If you've ever had a wine from Swartland, South Africa and seen how pale the wines can be, this is part of the reason why. In cooler climate regions, sandy soils benefit vineyards by retaining heat and draining well to produce highly aromatic wines. A side benefit of sandy soils is their resistance to pests which could encourage more organic production in the wine region.

Famous wines from sandy soils

Cannubi is a top cru of Barolo with sandy clay soils. The wines from Cannubi are noted for their intense aromatics, light tannin and very pale color. You'll also find plenty of sandy soils in the Northern Médoc (close to the sea) as well as Graves in Bordeaux. These regions produce lighter and more aromatic Cabernet Sauvignon. In Lodi, there are several plots of 1890's Zinfandel including Leland Noma's Cemetery Vineyard that survived grape phylloxera because of the sandy soil.

FACT: Sandy soils resist pests like the vine killer, Phylloxera.

2. Clay Soils
Muscular wines with high extract and color

Clay soils are a paramount component to the great Tempranillo-based wines of Rioja, Spain.

Clay soils tend to stay cooler and also retain water. There are several types of clay soils, including a lime rich clay called Calcareous Clay which is said to be even cooler. These soils are famous for producing some of the boldest red and white wines in the world.

Famous wines from clay soils

In Rioja and Ribera del Duero, Spain the highest quality Tempranillo vineyards grow on limestone-rich clay soils. In Burgundy, Vosne-Romanée is noted for producing the world's most acclaimed Pinot Noir on clay limestone soil called Marl. In Tuscany, the Alberese soil is a clay-limestone soil known for making bold Sangiovese wines. Finally, many vineyards in Napa and the great Shiraz vineyards of Barossa Valley grow on clay-loam soils.

3. Silt Soils
Smooth and round wines with slightly less acidity
Silt soils retain water and heat. In cooler climate regions that have sun, the ideal silt soil sites tend to be mixed with a portion of limestone. Silt soils are very fine grained which makes growing roots very difficult.

Famous wines from silt soils

The Loess (wind-blown silt) soils in eastern Washington are the top layer of soil that covers the sandy-loam ancient flood soils below. Washington wines are highly aromatic with slightly lighter color and smooth tannin. In Oregon, one of the favorite soil types for Pinot Noir is a silt-clay soil called Willakenzie.

4. Loam Soils
Loam is too fertile unless it's blended

100 year old Zinfandel bush vines perch on sandy loam soils in Russian River Valley. photo by Justin Kern

Loam is nearly an equal mix of silt, clay and sand as well as an organic matter called humus. Loam is very fertile and typically causes vineyards to be over vigorous. Because of the vigor, most loam soils produce wines that have very little flavor and color. Despite this fact, loam soils offer great potential with wines made from vineyards that have rigorous pruning regimes.

Famous wines from loamy soils

Much of the Valley parts of Sonoma Valley and Napa Valley is made up of a sandy-loam. The sand keeps the soil poor enough to produce high quality wine grapes.

What about Gravel, Schist, Slate and Volcanic Soils?

When it comes to gravel, slate, and schist, rocks can change the temperature of a soil (by retaining heat or reflecting sun) and they also affect drainage.

In the case of Bordeaux (mentioned above), the gravel in the clay soil increases drainage.

The blue slate rocks of the Mosel Valley in Germany retain heat from the sun which is great for the cool climate region.

Decomposed volcanic soils can help retain water, which can be good in dry regions such as Lanzarote in Spain.

Limestone Rich Soils: The Secret to Great Wine?

You may have noticed how several of the great wines we mentioned contained limestone. Limestone can produce great wines, but it's not the only choice.

Limestone offers beneficial nutrients to grapes that make them grow better and produce sweeter grapes. It's special because it retains moisture in dry weather, but also offers good drainage in cool weather. The one negative effect of lime is it causes iron deficiency in grapes which means winemakers with soils that have high lime content must fertilize their soils frequently.

Famous wines from Limestone Soils

The chalk soils of the Aube in Champagne; Chablis in Burgundy; and Pouilly and Sancerre in the Loire Valley produce bold-flavored zesty white wines. The Calcareous soils found in the Southern Rhône region are famous for making the classic Côtes du Rhône blend of Grenache, Syrah and Mourvèdre. In Paso Robles, California, the best plots of Grenache, Syrah and Mourvèdre grow on sloped vineyards in Linne Calodo soils, a calcareous soil.

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An Introduction to Soil Types and Wine | Wine Folly

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Here are two very common questions when it comes to soil types and wine: Q: Do earthy flavors in wine come from the soil? Answer: No! Believe it or not, the taste of earthiness or "terroir" doesn't come from directly from the soil. Currently, scientists point to microbes.

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Learn About Wine Grapes the Visual Way. The Wine Grape Varietal Table is wine reference disguised as a fine art print. Hang it anywhere you drink wine and you'll find yourself referring to it again and again. 184 of the world's favorite grapes organized by body and acidity.

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Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the ancient Greeks, Phoenicians and Romans growing purple grapes for both eating and wine production.

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Grape varieties are like dog breeds....there's hundreds of them!

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Grape varieties are like dog breeds....there's hundreds of them!

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Miniature Schnauzer Dog Breed

Irish Wolfhound

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Norwegian Elkhound

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Different Dog Breeds AZ

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Dog Breed Chart

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Ugly Dog Breed Puppies

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Tuesday, 28 August 2012

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Beagle Puppies

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Breed of Dogs That Start Letter Z To

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All Dog Breeds

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Miniature Dog Breeds Alphabetical

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American Eskimo Dog

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All Dog Breeds Names

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All Dog Breeds AZ

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Cute Siberian Husky Puppies

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Cavalier King Charles Spaniel

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Dog Breeds with Names

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Pekingese Dog Breed

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List All Small Dog Breeds

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Dog Breeds AZ with Pictures

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And he wanted to fight stereotypes that can cause people to worry about adopting a pit bull for fear the dog will be aggressive. "Her breed is often demonized and gets a lot of bad press, but she was the most loving creature I've ever known," he says. Interestingly, AZ on the Rocks also offers a full schedule of yoga classes, as well as a full on gym on the upper level. Climb up a wall and then bend downward dog! 4. Arizona Outdoor gallon Touch Tank with various breeds of sting rays. Born in South Dakota and raised in Bisbee, AZ, she and her husband the largest pit bull rescue center in the U.S. Torres gives a new lease on life to dogs that were discarded, demonized and abused, often due solely to the reputation of their breed. .

Gallery of dog breeds az:

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dog training home | dog types: dog breeds az

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Dog Training Home | Dog Types: Dog Breeds Az

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Miniature Schnauzer Dog Breed Irish Wolfhound Resolution image size: 1200 x 801 · 1210 kB · png Norwegian Elkhound Resolution image size: 1422 x 1446 · 101 kB · jpeg Different Dog Breeds AZ Resolution image size: 1205 x 1016 · 547 kB · jpeg Dog Breed Chart Resolution image

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Not all grapes are used for wine...