The link below is to a set of documents put together by the kind people at Iowa State University. They have compiled information from different sources on all grapevines that are generally considered to be cold hardy. Very helpful information for the grape grower and the wine maker.
http://viticulture.hort.iastate.edu/cultivars/cultivars.html
I racked the Valiant wine to secondary tonight. Overall, I’m pleased. If my calculations are correct, alcohol is a little under 16%. There is decent body, with a slight acidic bite. I added light oak chips to it right after racking. It’s a pretty dark color – more purple than red. But a nice color nonetheless. In about two weeks, I’ll rack it again and set it aside to age.
I racked the Frontenac tonight and have to say I’m very happy with the flavor and body of this young wine. I used lightly toasted oak chips and they did their job just fine. Still a slight acid bite, but very workable. and a nice oaky feel/taste. Here are the numbers on it:
SG: 0.993
Brix: 7%
Alc: 11.1%
Res Sugar: 19 g/L
What is the world coming to? People stealing experimental grapevines from the U of MN? Hit the link to read more:
I pressed and racked the wine to secondaries tonight. Everything looked, smelled and tasted great. I am especially interested in the Prairie Star wine – it smells awesome. I only wish I had had more PS grapes. The Brix tested out at 8%. The Frontenac is coming along well too. I can taste the acid, but not nearly like my first Frontenac batch a couple years ago. I think with some aging and oaking both of these wines should turn out fine. The Frontenac Brix tested at 7% tonight.