Iowa Grapes

 

Several factors influence the selection of grape cultivars for Iowa’s wine industry. Among these factors are vine hardiness, fruit characteristics, ripening season, and tolerance to diseases and insects. Iowa’s grape industry has been severely damaged several times by winter storms and freezing conditions, so vine hardiness (or tolerance to cold winter temperatures and spring frosts) is a primary selection factor. There are more than two dozen grape varieties now being planted in Iowa. Nearly one third of these are American varieties with the remainder being American/French hybrids. Among the most common grapes found in Iowa vineyards are:

  

 

Catawba - This light red grape is native to North America and thought to be a natural hybrid of other indigenous varieties. It's believed to have first been found along North Carolina's Catawba River, hence its name. Catawba grapes produce light-colored juice in various shades of pink, with flavor characteristics of the native vitis labrusca. They're used in rosé and white still wines, as well as in inexpensive sparkling wines.

 

 

 

 

 

 

Edelweiss - Edelweiss is disease resistant and very winter-hardy, reportedly to -30 F.  It has medium to large loose clusters that reach a pound or more in weight. The berries are medium sized and light green to pale gold.  High in sugar content and very juicy, their flavor is reminiscent of Niagara. Originally developed as a table grape, Edelweiss makes semi-sweet to dry wines in a Riesling style. The grapes ripen 5-6 weeks before Concord, but hang well on the vine and can be made into an ice wine style if the first freeze is not too long in coming. Left to hang, the flavor of edelweiss grapes becomes stronger and more musky. Edelweiss wines pair well with gouda and colby cheeses, apples, spicy foods and shellfish.

 

 

Frontenac - This red wine grape originates from the University of Minnesota and a cross of French-America hybrid Landot 4511 and native American Vitis ripara. The vine’s chief advantage is its extremely vigorous and productive nature. Cold hardy to at least to -30 F, it has adapted well to the inhospitable winters of the upper Mississippi Valley. Frontenac is also very resistant to disease. Frontenac exhibits high sugar levels, along with high acidity, which may require malolactic fermentation. Wines produced from Frontenac grapes are deeply colored, with a pleasing cherry aroma, with plum and berry often evident.

 

 

 

 La Crescent - La Crescent was especially developed to be tough and cold-hardy and to endure the midwestern climate. La Crescent  grapes are the result of a cross between St. Pepin and Swenson and are another result of the work being done at the University of Minnesota. The wine produced from La Crescent has been described as "Germanic" in nature with some of the characteristics of Riesling. Iowa wineries are successfully producing sweet white wines using La Crescent and are also using La Crescent for blending purposes. La Crescent’s best attribute is its winter-hardy nature - it has reportedly  withstood temperatures as low as -36 F. It is moderately vigorous and productive.

 

  

LaCrosse - LaCrosse is a hybrid of Seyval Blanc and the Minnesota 78 x  S.1000. Th e vine produces grapes capable of making a good quality and fruity white wine. LaCrosse vines are cold hardier and slightly earlier ripening than the Seyval parent. These high-yielding vines do well in all the upper Midwest states with short growing seasons and cold winters.

 

 

 

 

  

 

Marechal-Foch - Marechal-Foch is a vigorous, early-ripening variety, with good winter hardiness, which makes it well suited to Iowa’s cold climate. Marechal-Foch is French-American hybrid thought to be a pairing of riparia-rupestris and a vinifera (Goldriesling). The vine produces grapes with a vibrant, deep purple color, and a wine of light-medium structure and dark berry fruit characteristics.

 

 

 

 

 

Seyval Blanc – Seyval Blanc is another grape variety well suited to cool climates. A popular French-American hybrid, it is reliably productive and early ripening (usually mid to late September). Seyval Blanc is made into crisp white wines and sometimes into off-dry versions where the tart nature of the variety is balanced with residual sugar.

  

 

 

 

 

  

 

Steuben - Steuben (sometimes called Ambrosia) is a varietal that produces long, tapering, compact clusters of blue/black grapes that are among the most attractive of all dessert varieties. The grapes are used as table grapes, in jellies and jams and in wine making. The flavor is sweet with a spicy tang and hints of cranberry and honey. Steuben grapes typically ripen in late September shortly after concord. The grapes produce a nice red or white dessert wine. Pressing off the juice a few hours after crushing gives the wine a beautiful pink color with a beautiful spicy aroma and floral overtones. Wines made with steuben are a perfect match with Muenster cheese and can be served with smoked meats, Chinese food, turkey, ham and game meats. Many people traditionally serve Steuben with their Thanksgiving meal.

  

Vidal Blanc – Vidal Blanc has proven to be amongst the most versatile varietals in North American viticulture and has earned superior status among all other French-American hybrids. The grape is well suited to Iowa’s cold climate because it has a mid-season ripening and an ability to produce good crops from secondary buds should primary buds be damaged by late spring frosts. Vidal Blanc’s parents are the ubiquitous vinifera Ugni Blanc (Trebbiano), and early French American hybrid Rayon d’Or. Vidal Blanc has a high, natural acidity making it suitable for a wide range of styles, from light and crisp, to slightly off-dry, to ice wine. The vine produces large clusters of thick-skinned berries and wines with fruity floral features.

   

 

Vignoles – Vignoles is white wine-producing hybrid that yields an excellent dessert wine, especially when picked late. The fruit can develop very high sugar content and high acidity. Vines are hardy with moderate productivity. Vignoles is particularly well suited to Iowa’s climate since bud break is late, which reduces the risk of spring freeze injury. Grape clusters are small and very compact.