Growing Vitis vinifera grapes in New York State. I - Performance of new and interesting varieties
Pool, Robert; Howard, Gary; Dunst, Richard; Dyson, John; Henick-Kling, Thomas; Freer, Jay; Fuller-Perrine, Larry; Smith, Waren; Wise, Alice
Issued circa 1990, this publication is a collaborative effort between the New York Wine & Grape Foundation and the Communications Services unit of the New York State Agricultural Experiment Station, Cornell University, Geneva NY. This is the only report in the series (although subsequent titles were originally planned). It describes 33 varieties of Vitis vinifera which were evaluated for potential use in New York State –of those, 11 are recommended. Some history and background information is given as well as regional precipitation and temperature data for grape test sites.
47 pages, includes color images. Varieties: Bacchus, Cabernet Sauvignon, Cabernet franc, Chardonnay, Clevener Mariafeld, Comtessa, Ehrenfelser, Furmint, Gamay Beaujolais, Gewurztraminer, Melon, Merlot, Metternich, Morio Muscat, Muscat Ottonel, Noblessa, Optima, Ortega, Perle, Petit Sirah, Pinot blanc, Pinot gris, Pinot noir, Portugieser Blau(er), Reichensteiner, Rieslaner, Sauvignon blanc, Scheurebe, Siegerrebe, Spatburgunder (Blauer), Sylvaner, White Riesling, Zinfandel.
Geneva [N.Y.] : NYS Agricultural Experiment Station : New York Wine and Grape Foundation
Grape; Grapes; Vitis; vinifera; Viticulture; Viniculture; Wine; Vineyard; Fruit; Horticulture; Agriculture; New York State; New York State Agricultural Experiment Station; NYSAES; New York Wine & Grape Foundation