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Hybrid Grapes Winemaking

TroubleShooting

Marty Beattie — Riverton, Utah asks,
Q

I wanted to ask what your thoughts are on hybrids in Utah. I’m on my second year with Baco Noir and Seyval Blanc. Growing season here is plenty long, but summers are very warm. I won’t have a harvest this year but will the next. I also have five-year-old Pinot Gris vines that I made wine from last year.

A
Good for you for planting a nice selection of grapes! You’re absolutely right, that with Utah’s higher latitude, often-high altitude, and warmer summers, you get a bit more extreme growing season than many of us in the rest of the country. For you, winterkill is a real issue, so frost and cold hardiness is essential. This is where hybrid grapes, which are crosses between hardier “American” species (v. Labrusca or v. Rotundifolia) and the typical “European” grapes we associate with fine winemaking, come into play. Hybrids help bridge the gap between flavor, style, and weather tolerance, often making very pleasant wines. Seyval Blanc and Baco Noir are two nice choices and they should give you some good raw material for wines. Since you’ve decided to try your hand at a European varietal, you actually did choose one that I recommend for places like New Mexico or Utah that have warm summers, higher altitudes, and colder winters. Pinot Grigio doesn’t need as long to ripen as some white wine grapes and higher acid can actually be of benefit in the final
Response by Alison Crowe.