The best technical grape varieties Pimenoir

Grapes are a long-known and beloved fruit crop. Due to the large selection and variety of varieties, it is used fresh as a source of vitamins and a delicacy, as well as a raw material for making wines of exquisite taste and natural juices. It is not difficult to prepare a unique homemade wine from your own sun-grown berries. You just need to choose the right technical variety and grow grapes.

Features of technical grape varieties

Currently, more than twenty thousand table and technical varieties of grapes have been bred.

The characteristic features of table grapes are as follows:

1. Large, attractively colored berries, collected in heavy bunches.
2. Fruits have a dessert taste, balanced sweetness and acidity, firm crunchy flesh.
3. Frost resistance of table varieties varies from medium to high.
4. Resistance to diseases and pests is average and above average.
5. Table varieties are grown mainly in a covering culture.
6. The fruits are used primarily for fresh consumption.

Technical (wine) grapes have their own characteristics, including the following:

1. Small size, evenly colored fruits, with a thin skin, discreet appearance.
2. The bunches are medium in size and mass.
3. High and very high frost resistance (up to -40 ° C), which allows you to grow grapes both in covering and in open form.
4. High resistance to fungal diseases and pests.
5. Unpretentious care.
6. From technical varieties, the raw material is obtained for the production of wines and wine materials, cognacs, juices, soft drinks. The fruits are also processed into raisins and raisins.

A separate group is also distinguished by universal grape varieties, which successfully combine the main qualities of table and technical varieties. These grapes are in high demand for both food and processing.

Bekmes, halva, churchkhela, sherbet, grape honey, syrup, jam, marinade and other valuable dietary and food products are prepared from grapes. Part of the technical grapes is processed into wine. The waste of grape and wine processing is widely used, from which alcohol, enanthic ester, oil, vinegar, tartaric acid, enotanine, fodder yeast, enoc dyes and other products and compounds are produced.

The main difference between technical varieties from all others is considered to be a very high content of sugars (up to 30%) and juice (70-90% of the mass of one berry) in fruits. Moreover, the berries of each variety have a unique taste and aroma inherent only to them.

The most famous grape varieties that gave the name to the corresponding brands of excellent wines: Chardonnay, various Muscat varieties (Pink, Black, Odessa, Aksaysky), Isabella, Merlot, Aligote, Cabernet Sauvignon, Saperavi, Riesling, Rkatsiteli.

The high sugar content of the fruits, their strictly defined chemical composition, the ratio of the total mass of berries in a bunch and the mass of the comb - all these indicators determine the quality of future grape wines. Of great importance for obtaining high-quality raw materials are:

• conditions for growing grapes,
• soil composition,
• annual sum of active temperatures.

Video: growing industrial grapes

Unpretentious care allows the cultivation of technical grape varieties in an industrial way on large plantations. In this case, the planting of seedlings, soil cultivation (fertilization, watering, loosening) and harvesting are carried out using mechanized installations.

Planting seedlings (the most time-consuming process in growing grapes) is greatly facilitated by the use of agricultural machinery

There are also known wine varieties specially designed for home gardening, in particular:

• Alievsky,
• Manych,
• Stirrup,
• Zelenolugsky Rubin,
• Citron Magaracha.

Technology of growing grapes of technical varieties

In general terms, the technology of growing grapes of industrial varieties does not fundamentally differ from the cultivation of other varieties.

Planting grape seedlings

Grapes of technical varieties, as well as table ones, prefer light, warm, loose soils with a neutral or close acid reaction (pH 6.5-7.0). It is desirable that the soil contains crushed stone and sand. This gives it such properties as good water and air permeability. It is noticed that juices and wines from grapes grown on stony soils of tectonic origin have a more delicate harmonious taste, while the varietal bouquet is enhanced, the transparency and the ability of the wine to mature, and juices to long-term storage, increase. Although the experience of growing grapes on acidic soils shows that even under such conditions, high-quality wines and juices are obtained from it. In this case, the varietal characteristics of the plant play an important role. For example, the Riesling, Sylvaner and Traminer pink grape varieties prefer soils with a pH of 4–5. In an acidic environment, the roots absorb microelements more actively, and in soil with a neutral or close reaction to it, macroelements.

Warmer areas should be allocated for grape varieties of late ripening periods, as well as for varieties with a higher sugar content of berries (table, raisin-raisin) and, conversely, colder ones - for varieties of early ripening periods, as well as varieties whose harvest is intended for production of champagne and light table wines with low sugar content and high acidity.

The site for planting grapes should be flat or with a slight (5-8 degrees) slope, well lit throughout the day. To protect plants from cold winds, it is recommended to place rows of the future vineyard along a structure, a high fence, or adult fruit trees forming a solid wall.

Vineyards need good lighting throughout the day.

Being a highly drought tolerant crop, grapes cannot tolerate wet, waterlogged and saline soils. When determining the site for planting, one should take into account the standing groundwater level - it should not be less than 1.2–1.3 m from the ground surface.

For planting, we select annual seedlings with a height of 0.4–0.5 m with five to seven buds and a trunk diameter of about 4–8 mm. In a seedling with an open root system, the roots should be carefully examined: they should be white, clean, without thickening and mold.

Seedlings prepared for planting should be healthy, without damage and have 5-7 developed buds

If the seedling is purchased in early spring, it should be planted in a container with a volume of two to five liters (depending on the size of the root system) and stored in a warm place (+ 20-25 ° C) until the time of planting in the ground. In the middle zone, the best time for planting grapes in a permanent place in the garden is considered the end of May - the beginning of June, when the soil warms up steadily to + 12-15 ° C. In the southern regions, the grape planting date is postponed a month earlier, to April-May.

There are various ways of planting a grape seedling: in a hole, under a shovel, on an earthen mound. Depending on the planting time and the growing region, the most suitable method is chosen. Experienced growers, planning a spring planting, prepare a planting pit in the fall, fill it with humus or compost and leave it until spring. If there are no such conditions, then in the spring it is advisable to dig a hole in advance, about a month before planting the seedlings.

It is advisable to plant seedlings with an open root system in the spring, so that before the onset of autumn the bush has time to root well and prepare for wintering

The soil in the growing area can be poor, infertile. In this case, 20–40 g of mineral complex fertilizer (nitroammofosk, azofosk, nitrofosk) and 10–20 g of ammonium nitrate per 10 liters of water should be added to the water for irrigation (settled, warm + 20–28 ° C).

Planting a seedling with a closed root system (ZKS) in spring is as follows:

1. At the bottom of the finished pit, you need to fill up two buckets of fine (5–12mm) granite crushed stone, gravel or expanded clay for drainage.

   A drainage layer of rubble will protect the root zone of the bush from stagnation of water

2. A nutritious soil mixture is prepared in advance: 2 liter cans of wood ash, 2 buckets of humus or compost, 1 bucket of sand and 2 buckets of turf (garden) soil, in total you should get 4–5 buckets of the mixture.
3. Pour half of the prepared soil on top of the drainage, make a small mound in the middle of the hole and plant a seedling, having previously released it from the container. In this case, the roots of the seedling should be located at a depth of approximately 0.45 m from ground level.
   

   The seedling must be carefully released from the container and, turning its top to the north, put together with an adjacent clod of earth in the center of the planting pit

4. For the convenience of watering and feeding, a drainage pipe (a plastic tube with a diameter of 8-10 mm with a perforated surface) is installed next to the seedling. After filling the hole, the pipe must be cut at a height of 10 cm from the ground.
   

   A plastic tube 60-70 cm long of a suitable diameter with holes drilled along the surface is installed next to the seedling

5. Then the seedling is watered with warm, settled water and, after absorbing the water, it is covered with the remaining soil up to 1/2 the height of the seedling.
6. The surface of the soil around the bush is mulched with humus or peat, dry grass.
   

   When the planting process is finished, the soil around the bush is covered with a layer of mulch to retain moisture and good root survival.

7. In the fall, a pit with a young seedling must be filled up to the top with the formation of a mound above the bush with a height of 20-30 cm

Video: planting a grape seedling in open ground

For technical grape varieties, it matters how the soil between the rows of bushes is covered. You can mulch it with dry grass, compost or sow green manure. But experienced growers recommend covering the soil between the rows with a layer of coarse gravel, which will be a good conductor and heat accumulator.... This will prevent the soil surface from compaction and will also prevent rainwater from flowing out and evaporating. This will create more favorable conditions for the growth and development of grapes.

Top dressing and watering grapes

When growing grapes of technical varieties, a stable and high yield of appropriate quality can be obtained only if all the rules of agricultural technology are observed, including the regular use of fertilizers and dressings at certain stages of plant development. The main fertilizer is applied to the planting pit once in spring or autumn, depending on the planting time. After planting for two to three years, the seedlings do not need fertilization.

Adult grape bushes are fertilized with organic matter (manure, humus, compost) once every three to four years at 3-4 kg / m² (on poor soils - 6-8 kg / m²). As mineral fertilizers, simple (ammonium nitrate, urea, superphosphate, potassium salts) and complex fertilizers (nitrophoska, azofoska, ammofoska, nitroammofoska) are used.

In the spring, fertilizers applied in liquid form are better absorbed, in the fall - in granular or in the form of a powder.

According to the method of delivery of nutrients to various parts of the plant, top dressing is subdivided into root and foliar. Roots are introduced into the soil under the bushes, foliar - by spraying the leaves of the grapes.

When caring for grape bushes, they are fed at the root at least four times during the growing season:

1. In the spring (two weeks before flowering) - urea, superphosphate and potassium salt. The amount of dressings applied depends on the grape variety and growing conditions and is determined by the instructions. Nitrogen and potassium fertilizers are used in liquid form, phosphorus fertilizers - in dry form.
   

   Urea can be replaced with ammonium nitrate.

2. After flowering, when the berries reach the size of a small pea, the feeding is repeated with the same composition, but the proportion of the nitrogen component is halved.
3. In June-July, during the period of filling and ripening of berries, feeding is carried out using only superphosphate and potassium salt, nitrogen compounds are excluded.
4. After harvesting, in September-October, it is time for the last feeding. At this time, the grape bush should be given nitrogen in the form of organic matter (humus or compost) and mineral fertilizers in the composition of superphosphate, wood ash and ammonium sulfate. All components of top dressing are introduced into the soil between the bushes for deep digging. Due to the fact that plants receive a supply of nutrients for the winter, their winter hardiness increases, the vine ripens better.

Video: fertilizing and feeding grapes

In late summer or early autumn, after harvesting, it is very useful to treat grape bushes with mineral compositions containing trace elements (MicroMix Universal, Polydon Iodine) in accordance with the instructions.

Foliar dressing of grapes activates the flowering process, allows you to get full-fledged ovaries and further improve the quality of berries, their taste and sugar content, and increase the yield from the bush. The time for foliar feeding, as well as root, depends on a certain period of plant development. Spraying is done one week before flowering, two weeks after flowering and three weeks before harvest. For this type of feeding, use an infusion of wood ash or ready-made preparations:

• Plantafol,
• Kemir,
• Novofert,
• Master.

To get a good result, you need to strictly follow the instructions for use of each drug.

The optimal weather conditions for foliar processing of grapes is considered to be a cloudy day with an air temperature of about 20 ° C (not lower than 15 and not higher than 25 degrees).

Video: foliar feeding of grapes

Industrial grapes belong to a culture that is quite drought-resistant and unpretentious in care. Therefore, watering the bushes, which is also part of the growing process, is carried out as needed, taking into account the amount of natural precipitation. During the first year after planting in a permanent place, the seedling needs watering once a week. In case of hot weather in summer, watering is allowed daily or every other day.

In the future, in the process of caring for grapes, irrigation is, if possible, combined with top dressing, the water consumption for one bush is 4–6 buckets (40–60 l). You can not water the bushes in spring during flowering, in summer watering is stopped two to three weeks before the berries are fully ripe.

For better ripening of the vine and activation of root growth in the fall, after leaf fall, the last (moisture-charging) watering is performed. It can significantly increase the winter hardiness of the bushes.

Video: watering the grapes correctly

Pruning vines

Pruning of grapes of technical varieties for covering and non-covering crops differs in terms of timing. In any case, the shoots should be cut during the dormant period of the plants, before the start of the growing season. For non-covering technical varieties with high frost resistance, the bushes are cut in the autumn-winter period, 15–20 days after leaf fall, and continue throughout the winter (on frost-free days) until the buds open in the spring. The limitation for the pruning process is only a temperature drop below minus five degrees.

For covering grape varieties, pruning is carried out in two stages:

• preliminary (autumn) - before the onset of cold weather and shelter of bushes for the winter. Pruning is carried out on a ripe vine to form new fruit links.
• main (spring) - after the opening of the bushes in early spring, before the buds begin to open. At the same time, the number of undamaged fruit buds (eyes) is determined and the required load of the bush is established. During spring pruning, remove all damaged, weak and fattening shoots, old sleeves without fruiting vines.

The load of the bush with shoots (eyes) is the number of fruit buds that remain on the bush after pruning. It provides a high yield without reducing the vigor of the bushes in subsequent years.

There are the following pruning methods: short, up to 4 eyes - on queen cells, capitate and cordon formations, replacement knots; medium, up to 7-8 eyes - when pruning fruit vines of most varieties in the covering zone; long, from 9 to 14 eyes - on vigorous varieties and in arbor culture. In most areas of viticulture, mixed pruning is used - short and medium

For technical grape varieties, there is a generally accepted system for determining the approximate length of vine pruning in the covering growing area:

• up to 4–5 eyes - weak shoots with a diameter of 5–6 mm;
• from 8 to 10 eyes - early varieties (Aligote, black Muscat varieties);
• from 2 to 14 eyes - medium and late varieties (Cabernet Sauvignon, Traminer, white Muscat varieties).

Video: grape pruning technique

Treatment of grapes from diseases and pests

Taking into account varietal characteristics, all technical varieties for resistance to diseases and pests can be divided into three groups:

• comprehensively stable;
• varieties with medium resistance;
• not resistant to fungal diseases and phylloxera.

The first group includes varieties, as a rule, with high indicators of frost resistance, which are successfully cultivated in the northern regions and the middle climatic zone. These are Kristall, Platovsky, Rubin AZOS, Stanichny. In addition, the varieties Zelenoluchskiy Rubin, Stremennaya, Cabernet Sauvignon are immune to fungal diseases, and Platovskiy, Cabernet AZOS, Krasnostop AZOS, and Podarok Magarach are tolerant to phylloxera. Under favorable growing conditions, grapes of these varieties can be treated with fungicides for prevention. One or two sprays are made during the growing season.

For safe processing, use ready-made preparations of Kemir, Fitosporin with the addition of Zircon, as well as a solution of potassium permanganate. In early spring, it is advisable to spray the bushes with a 3% Bordeaux mixture (300 g of a mixture per 10 l of water) or a 5% solution of ferrous sulfate (500 g per 10 l of water).

Video: seasonal treatment of grapes for fungal diseases

Grape varieties of medium and low resistance to fungi are subject to fungicide treatment during all periods of plant development. For spraying bushes, stronger and more effective means are used than during preventive work: Ridomil Gold, Champion, Quadris 250, Acrobat, Sumileks. According to the rules of agricultural technology, grapes are processed five times per season:

• when bushes open in early spring;
• when the buds open and at the beginning of the opening of the leaves;
• before flowering (7-10 days);
• after flowering (20-30 days before harvesting);
• after the autumn pruning of the vines before the shelter for the winter.

When determining the concentration of a fungicide solution for spraying, the requirements of the instructions for use of the drug should be strictly observed. Processing should be done in calm weather, in the morning or evening, observing safety rules (goggles, gloves, long sleeves).

Video: protecting the vineyard from disease

The insect pests that most often infect grapes include grape aphids - phylloxera, spider and grape mites, as well as leafworm butterflies (grape and grape). Strong and well-groomed bushes are little affected by pests. The key to good resistance to them is the regular weeding of the soil from weeds, top dressing and watering, good ventilation of the bushes, as well as resistance to pests, inherent in the varietal qualities of the grapes.

Video: phylloxera - grape aphid

Phylloxera are destroyed by repeated treatment of the bushes with dichloroethane or solutions of insecticides Actellik and Kinmiks... When the vineyard is severely affected by aphids, the bushes are cut down at the root and burned. With an insignificant amount of the pest, parsley is sown as a "folk remedy" around the perimeter of the vineyard and in the aisles, the smell of which repels aphids.

To combat ticks, insecticidal preparations Tiovit Jet, Phosphamide and a 2% solution of colloidal sulfur (200 g of sulfur per 10 liters of water) are used. Safer use is provided by means of biological action on pests - Aktofit, Gaupsin, Fitoverm. Leafworm is destroyed by spraying grapes with insecticides Arrivo, Fastak, Fufanon, Karbofos, Aktara. With a large number of leafworm caterpillars, a good result is obtained by treating the shoots with a biological agent Bitoxibacillin.

Video: processing grapes from grape mites (itch)

The best technical grape varieties

The determining factors when choosing a technical variety are the ripening period of the fruits, high stable yield, resistance to fungal infections, and a sufficient level of frost resistance. In the climatic conditions of the middle zone, northern regions, the Urals and Siberia, it is advisable to grow early grape varieties... The early ripening period allows the fruits to collect the required amount of sugars before the end of the season, and the vine to fully ripen and prepare for wintering. In the southern regions, medium, late and very late varieties are cultivated, which are damaged by frost and require a large amount of heat (with an annual sum of active temperatures of more than 3000 degrees).

Video: the best wine grape varieties

Early grape varieties

For the regions of northern viticulture, varieties with a short growing season, early ripening of berries and high frost resistance are of the greatest value:

• Aligote,
• Bianca,
• Muscat black and pink
• Crystal,
• Sharov's riddle,
• Platovsky,
• Gift of Magarach,
• Rkatsiteli Magarach and a number of others.

The best varieties for a particular choice are those that are zoned in a given area.

If in the region the priority direction of viticulture is winemaking, then grape varieties corresponding to their certain brands are used for the production of wines.

Video: grape variety Sharov's Riddle

Table: characteristics and features of early technical grades

* The varieties are recommended by the State Register of Breeding Achievements, approved for use for cultivation in a backyard economy.

Video: Platovsky grape variety

Photo gallery: early wine grape varieties

Late grape varieties

Late technical varieties are characterized by a long ripening period (from 135 to 160 days), which allows harvesting in late September - early October. Such conditions are created by the climate of the southern regions with a long warm autumn. Mostly grapes are grown here in a non-sheltered culture. Late varieties are used mainly in winemaking.

Table: characteristics and features of late technical grades

* The variety is recommended by the State Register of Breeding Achievements Admitted to Use for Growing in Home Garden Conditions.

Photo gallery: late wine grape varieties

Video: Aliberne grape variety

Homemade grape wine made with your own hands from your favorite varieties of sunny berries - what could be tastier and more enjoyable! There are many brands of wonderful wines from everyone's favorite Cabernet Sauvignon, Isabella, Merlot, Aligote, various varieties of Muscats. Have you tried blended wine? Each wine variety has its own advantages and disadvantages: one has an unusual taste, but low sugar content, the other, on the contrary, has a lot of sugars, and the taste is unpretentious. I want to share the memories of my youth, how my grandfather prepared blended wine. He had many recipes, like grape varieties, but he had one, the most beloved. Which could be drunk without getting drunk, and during the feast he "flew away" in the first place. In autumn, Saperavi grapes ripened before anyone else on the site - his grandfather called him “Georgian”. I didn't like it - it was too sour and tasteless. When at the end of September the Saperavi berries were gaining their wonderful deep blue color, the grandfather cut the clusters from the bush, doused them lightly with water and put them in a "wine press" - a huge earthenware vessel. The berries were crushed with a large wooden pusher - a "bulldozer", as my grandfather called it. After grinding the grapes, a little sugar was added to the resulting gruel, the vessel was covered with a piece of cloth and sent to the kitchen, to the warmest place in the house. There she stood for several days. My grandfather stirred the gruel in the morning and in the evening until it began to bubble and rise to the top of the pot. A pink foam appeared on the surface of the gruel, and the kitchen smelled of sourness. After that, the gruel, which winemakers call pulp, was squeezed out and filtered through a sieve. Sugar was added to the resulting light pink liquid, poured into a large bottle, and a rubber glove was put on top of the neck.A week later, the glove on the bottle became like a human hand - swollen from fermented grape yeast. The grandfather gradually added sugar to the fermenting liquid three times and put the glove on the bottle again. A month passed in this way, and one fine day the glove stopped inflating, dropped, drooped, and the grandfather said: "Done!" The cloudy pinkish liquid was filtered from the sediment and put into a cold cellar for a month for settling and clarification. While my grandfather was engaged in wine from Saperavi, about a week later the Black Opiana grapes ripened - my favorite, with juicy, sweet berries of a very dark, almost black color. I especially liked the freshly squeezed juice from this grape, with a very pleasant, light nutmeg taste. Black Opiana Berries went through the same process as Saperavi. A week - ten days after opian, grandfather was harvesting the latest variety in his vineyard - Odessa black. I also liked this variety for the unusual taste of berries - it strongly resembled the taste of cherries. When from Odessa black, as well as from the previous varieties, young wine was ready, it was already deep autumn in the yard. Grandfather took out all the bottles of wine from the cellar and real witchcraft began. He took a little of each wine and mixed them in a certain proportion. I tried it, shook my head in displeasure and mixed again. “The sweetness and aroma of Odessa and Black Opian should not overwhelm the sourness of Saperavi, but should be harmoniously combined with it. So that the wines do not interrupt, but complement each other's unique taste, ”my grandfather loved to say. When the blending process was over, the finished wine masterpiece was poured into glass bottles and sent to the cellar for final maturation and taste design. On New Year's Eve, the ready-made "drink of the gods" was served on the table. Merging in an incomparable taste, the harsh shades of plum and cherry were smoothed out by delicate nutmeg, and the sparkling ruby ​​color of the wine created a truly festive mood.

Technical grape varieties in Ukraine

Given the presence of various climatic zones on the territory of Ukraine, almost all of the above grape varieties are suitable for growing in the local conditions of a particular region. In the northern regions of Ukraine, frost-resistant varieties with an early ripening period should be planted, in the central and southern regions - medium and late varieties, in a covering culture.

The grapes of the wine varieties Chardonnay and Rhine Riesling belong to the middle and middle late varieties, respectively. Berries of each type have their own varietal taste and a very thin delicate shell. Both varieties are relatively frost-hardy, withstand cold temperatures down to -18–20 ° C, but require shelter for the winter. Grapes are susceptible to infection with fungal infections (especially oidium), therefore, they require regular processing from diseases and pests. In winemaking, the Rhine Riesling and Chardonnay varieties are used to make dry white wines.

Video: Rhine Riesling and Chardonnay varieties

The heat-loving grape variety Merlot is of French origin, but has long and firmly established itself in the vineyards of southern Ukraine. The berries of a dense blue-black color are distinguished by a delicate taste with an original nightshade flavor. The clear juice of this grape is used in the production of table and dessert red wines.

Video: Merlot wine variety

The good old Isabella variety is already considered a "classic of the genre". Probably, there is no such dacha or personal plot either in the North or in the South, where the dark blue grapes so familiar to many with an unusual taste of wild strawberries, which is unusual for this culture, do not grow. Sometimes Isabella is confused with Lydia grapes, also wine, but with burgundy berries. The uncovering form of cultivation, combined with high winter hardiness and disease resistance, makes it possible to use Isabella grapes for decorating gazebos, arches and for decorating the walls of a house.Unpretentious care and the ability to make good homemade wine from berries makes it possible even for a novice gardener to plant this variety and get a good harvest of fragrant berries.

Video: Isabella grapes

Winegrowers reviews

Based on the variety of technical grape varieties, each amateur gardener chooses the one that best suits his preferences. Unique homemade wine, fragrant and sweet grape juice, raisins, churchkhela - this is not a complete list of yummy that can be made from your own grapes.

My name is Valeriya. Electrical engineer by profession. I really enjoy writing articles on various topics of interest to me: nature, pets, travel, cooking. Over time, it turned into a hobby. Rate the article:

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Some gardeners manage to make wine from almost every available grape variety. However, the technology of wine production involves the use of certain varieties of culture, filled with a whole bunch of aromas. The most popular white and blue wine varieties are discussed in this article.

The best wine grape varieties

The grapes from which juices and wine are made are called technical. The characteristic of the bunches looks modest in comparison with the table species:

• medium to small size with densely packed fruits;
• the average weight of the hand is 120-150 grams;
• high content of juice (75-85% by weight of the berry);
• the sugar content exceeds 18%.

Wine grapes bear fruit well and consistently. This is facilitated by the increased resistance of plants to fungal infections and pest attacks. Next, we will find out which variety is best suited for winemaking.

The best white varieties for winemaking

Chardonnay

Chardonnay is a world-famous technical grade of Western European origin. It is not possible to thoroughly find out the pedigree, but there is an opinion that the variety appeared thanks to the crossing of Pinot noir and Gue blanc.

Berries are processed to produce wines with different flavor notes and fruity aromas. Also, part of the harvest is annually sent for the production of wine materials, which are subsequently used as a champagne flavor enhancer.

Brief characteristics of the plant:

• the bush is medium-sized, although strong-growing lashes are also found;
• the growing season lasts 130-140 days;
• flowers are bisexual, which ensures good pollination;
• conical clusters are loose, weight reaches 900-1000 grams;
• white-green berries are set off with a golden tint;
• fruit shape - rounded slightly elongated;
• grape weight - 12-15 gr., each contains 2-3 seeds;
• sugar content - 18% with an acidity of 8-12 g / l;
• yield - 8-12 t / ha;
• the culture is frost-resistant, can withstand temperatures up to minus 20 °.

Chardonnay tolerates drought, with an excess of humid environment, the fruits can rot. Resistance to mildew and powdery mildew is moderate.

Chardonnay variety

Bianca

Wine material from Bianchi has an unrivaled taste with notes of vanilla and almonds. For the production of table, semi-sweet and other wines, blending with other juices with a low sugar content is used. This helps to avoid the sweetness that is characteristic of this grape.

The grape was bred in Hungary, the parents are Villars Blanc and Chasselas Bouvier.

Brief characteristics of the plant:

• early ripening period, growing season - 110-120 days;
• medium-sized bush;
• cylindrical brushes, weight 90-120 gr .;
• fruits are small and medium, weight 1.5 g .;
• the shape of the berries is round, slightly elongated, the color is greenish-yellow;
• the skin is thin, the taste is harmonious, filled with a bouquet of aromas;
• the crop does not lose its presentation on the vine after the onset of full maturity;
• sugar content - 20-28% with an acidity of 7-9 g / l;
• there is a high resistance to mildew, gray rot, oidium, tolerance to phylloxera;
• frost resistance - up to minus 27 °.

Bianca on the vine does not lose its appearance even after full maturation

Muscat

Medium-early ripening muscat with a growing season of 130-140 days.Muscat is one of the oldest varieties originating from Syria, Arabia and Egypt. The peculiarity of the culture is the ability to accumulate a high level of sugar (up to 25% with an acidity of 6.5-7 g / l).

A brief description of:

• medium-sized bush;
• the weight of a conical bunch is 100-450 grams;
• berries sit tightly on the brush, the weight of one is on average 4 grams;
• the taste is saturated with nutmeg;
• yield - 66-109 c / ha;
• disease resistance is low.

Excellent marketability and taste outweighs poor survival in adverse climatic conditions. Grapes immediately react to a lack of moisture and its excess, does not have resistance to low temperatures, and requires potassium dressing.

Muscat close up

Sauvignon Blanc

The variety was obtained by crossing Chenin Blanc and Taminer. Thanks to its excellent taste, balance of sugar and acidity, grapes are recognized all over the world. The peculiarity of the culture is the timely harvest. When overripe, the berry loses its properties and taste, becomes unsuitable for winemaking.

A brief description of:

• growing season 130-135 days;
• bushes are medium-sized, but powerful enough with a developed root system;
• clusters of small size, weight is 75-120 grams;
• the berry is small, the color is greenish-white with a waxy coating (each contains 2-3 seeds);
• low yield;
• sugar content - 18-23% with an acidity of 6.7-11 g / l.

The culture shows weak resistance to powdery mildew and gray mold, tolerance to mildew. In growing conditions with high humidity, shedding of flowers is noted. Soils are preferable with the content of clayey interlayers, as well as gravel and sandy inclusions.

Sauvignon Blanc - the main thing is not to wait for the berries to ripen so as not to spoil the wine

Riesling

The variety, donated by nature itself, is considered the king in winemaking. High-quality wines are made from berries with excellent taste, which are filled with different notes and shades.

A brief description of:

• growing season - 140-150 days;
• dense clusters, weight 80-100 gr.;
• berries are yellow-green with a bluish tinge, weight 1.3-1.5 g., rounded shape;
• the skin is dense, but thin;
• frost resistance up to minus 20 °;
• full ripening of fruits occurs in October-November;
• sugar content 18% with acidity 9-11 g / l;
• disease resistance is low.

Fruiting grapes on different soils, but the more acceptable is the land with a lime content.

Riesling has low disease resistance

Pinot Blanc

The representative of the Pinot family is characterized by multifaceted taste, it is used to make still, sparkling and dessert wines. Burgundy is the birthplace of the plant, but today almost all European countries and other regions can boast of high yields.

A brief description of:

• growing season - 140-150 days;
• clusters of medium density weighing 85-150 grams;
• berries of a round shape, yellow-green color, weight 1.4-1.7 g;
• the average sugar content reaches 20%.

The peculiarity of the variety lies in the low content of acid and aromatic substances, as a result of which Pinot Blanc is recommended for making wine, which should be consumed by young people.

Ripening period Pinot Blanc - 150 days

What are the best varieties for red wine

Pinot noir

Black fruitful grapes ripen in 141-151 days. There is no reliable information about the origin, but Traminer and Pinot Meunier are considered the likely parents. The bush is medium-sized with an unusual color of the lower leaves (green with a red tint). The flowers are bisexual, there are no problems with pollination. A bunch of small sizes, weighing 66-120 grams, the shape is often cylindrical. The berry has a pleasant taste, colorless juice, balanced sugar content. Its shape is round, the color is dark blue.

The yield of Pinot Noir is 50-60 c / ha.The plant is vulnerable to phylloxera, tolerance to gray rot, powdery mildew is manifested.

Grapes develop poorly on flat and low relief.

Pinot noir is vulnerable to phylloxera and gray rot

Saperavi

A very old Georgian grape variety with dark blue berries. Saperavi vegetation period is 150-160 days, harvesting begins in late September - early October. The bush is beautifully hung with wide-conical bunches with small grapes, the weight of one is 90-100 gr. The berry is very juicy with a harmonious taste, its weight barely exceeds 1 g. Each contains 2-3 seeds.

The plant has a weak resistance to mildew, oidium, at high humidity it is affected by gray rot. In comparison with other varieties, it is less likely to be damaged by a leafworm.

The yield of Saperavi is 90-110 kg / ha. The culture is frost-resistant, survives the winter without shelter at a temperature not exceeding -20 °.

Saperavi is a frost-resistant variety

Cabernet Sauvignon

Cabernet Sauvignon berries are very juicy with a balanced taste, shaded by a hint of currant. The variety was bred in France, but is now cultivated in many countries of the world. Technical ripeness occurs in 143-165 days. The bunch has the shape of a cylinder, the weight is 70-80 grams. Each berry contains 1-3 seeds. The skin is dark blue in color of medium density, which ensures good preservation and transportability of the fruit.

Productivity - 55-60 c / ha. There is an increased resistance of the culture to mildew, gray rot. In comparison with other varieties, it resists phylloxera, leafworm attacks better.

Cabernet Sauvignon is ideal for winemaking

Cabernet Franc

Technical ripeness occurs in 145-160 days. The unusual taste of berries is filled with different notes, in which you can feel raspberries and blackberries. Cylindrical bunches have a dark blue color, the weight does not exceed 70-90 grams. The yield is low (35-40 c / ha), but this is compensated by the good resistance of the plant to mildew, phylloxera.

Cabernet Franc variety

Merlot

The Merlot variety was bred in France, the intended parents are Cabernet Franc, crossed with Magdalene and Noir de Charente. The bunches are medium in size and density, have a dark blue color with a characteristic waxy bloom, weighing 110-150 grams. The taste is balanced with a touch of nightshade.

The grapes ripen in 152-164 days. The plant shows average resistance to powdery mildew, phylloxera, mildew. Frost resistance - up to minus 15-17 °.

Merlot has medium frost resistance and can withstand temperatures down to -15

Sangiovese

Italian thermophilic technical grape with a vegetation period of 145-160 days... The bushes are medium-sized, the flowers are bisexual, the clusters are cylindrical of medium density, weighing up to 100 grams. There are many clones that have slightly different parameters of berries (0.7 - 1.3 grams). The taste of the fruit, saturated with different notes, adds sophistication to any drink.

The heat-loving Sangiovese variety

Syrah

The variety is resistant to cold and high temperatures, but does not tolerate strong winds and drought. Taste qualities meet the requirements of technical varieties of grapes, however, it cannot boast of a high yield (30 c / ha). The juice of the fruits of mature plants is saturated with a beautiful dark purple hue and density. Fruit ripening period is 145-158 days. The weight of a broad-conical bunch is within 80-120 gr.

Syrah is very capricious to weather conditions and requires a lot of light and heat.

late-ripening Syrah grapes

Carmenere

The grape belongs to the old French varieties with a growing season of 152-165 days. Currently, it is widely cultivated mainly in Chile, it is considered the pride of the country. The bushes of the plant are vigorous, the bunch can be in the form of a cylinder, broadly conical and shapeless, the weight is 75-100 grams.

A medium-sized berry barely weighs 1 g, but the pulp is very tasty, sweet, but without sugary.The beautiful dark purple color makes it possible to produce wines from pink to dark in color.

Carmenere is very sensitive to weather conditions, cold, shows low resistance to diseases. However, the grapes survived the phylloxer.

French Carmenere

Mourvedre

A late-ripening plant native to Spain. The bushes are well developed, have a strong vine and root system. Leaves are medium in size with a characteristic three-lobed shape. Dark blue berries are often rounded, but can take on a slightly oval shape, the parameters are average. Productivity with low watering is up to 60 kg / ha, but with regular irrigation it can significantly increase. The bunches are formed in the form of a cone or cylinder, the berries are tightly pressed against each other.

The culture has a weak resistance to fungal infections, but it tolerates prolonged drought rather tolerably, and high requirements are not imposed on the type of soil when planting.

Dense Mourvèdre berry

Grenache

A versatile variety, but most often the fruit is used to make grapes and juice. The variety is one of the most abundant on the planet due to the versatility of the vine. The grapes are very thermophilic, easily tolerate drought and heat. There are also no high requirements for the soil when planting seedlings. Productivity in dry conditions is high - up to 20 kg / ha. Features of berries: low acidity, juiciness, ruby ​​color, rich aroma.

Drought-resistant Grenache variety

Each variety has unique qualities that give the wine a unique shade and aroma. Before choosing a variety, it is necessary to clarify the compatibility of the wine material with juices of other varieties, then at home you can create an exquisite drink, and most importantly - an exclusive one, the taste of which will remain in your memory for a long time.

Grapes were grown by our ancestors many centuries ago. The seeds of this ancient plant were found by archaeologists during excavations; they were stored in the ground for more than sixty million years. Grape berries have excellent taste and a lot of useful qualities, and also contain nutrients. The best grape varieties will be discussed in our article. Descriptions of some species are presented in the video at the end of the article.

Important benefits of varieties

Determining which grape variety is better is not an easy task, novice breeders in Russia pay attention to the characteristics of each type, take into account significant qualities, which include the following:

• resistance to temperature extremes and unfavorable climatic conditions;
• the ability to give a rich harvest;
• resistance to various types of diseases;
• the size of the bunches and fruits;
• grouping of berries;
• active and rapid growth of vines;
• early maturation;
• resistance to insect damage.

Important factors for determining the best grape variety are also the rich taste and sleepiness of the pulp of the berries, the sweetness, their size and color.

Do not forget that the harvested grapes must be transported sometimes over very long distances. Therefore, the ideal grape variety should retain its appearance and taste for a long period of time. Stay juicy and tasty when it hits the store shelves and on the table to the buyer.

Table and technical grapes

Our ancestors, who grew sweet berries and made wine from them, could not even imagine that in the process of evolution, grapes would be divided into two main types:

• technical grapes - used for the production of wines and other alcoholic and non-alcoholic beverages;
• table grapes - eaten unprocessed, has a wonderful taste, aroma and appearance.

Covering and non-covering grapes

Grapes are very fond of warmth and freezing temperatures, therefore, it belongs to the covering plant species. Small frosts can kill its annual shoots.Old vines and mature shoots can withstand adverse weather conditions, but severe stress can subsequently affect the yield. Therefore, breeders have developed a special variety - a non-covering grape variety that is not afraid of unfavorable climatic conditions. Summer residents who have been growing this heat-loving plant for more than one year acquire frost-resistant varieties that adapt well to temperature changes in our country.

Covering types varieties include: "Codryanka", "Lora", "Kesha", "Moldova", "Arcadia" and "Kishmish".

To the uncovering: Jupiter, Venus, Isabella, Platovsky, Ontario, Lydia, Amethyst, Oasis, Alpha, Vatra, Andronova.

Variety "Codryanka"

The description and photo of the fruits of this variety arouse active interest among summer residents and increase the demand for this species among novice winegrowers. The berries "Codryanka" ripen in 110-118 days, as do the fruits of the parent varieties Marshalsky and Moldova. Wicker plants are large, strong, withstand decent harvest volumes, the weight of one bunch can be from 0.4 to 1.5 kilograms.

A significant advantage of this variety is its rich, sweet taste. The length of one berry is about 3 centimeters, and the weight is 7 grams. The color of the fruit is blue-violet, very rich, the skin is practically not felt. The grapes tolerate transportation well, while maintaining their best qualities.

It's important to know! The main disadvantage of this variety is the crushing of the fruit, you can cope with this feature with the help of gibberellin, which has a positive effect on increasing the volume and weight of berries, and will also help to significantly reduce the number of seeds in them.

Isabella variety

Berries "Isabella" are black, with a slight bluish tinge, covered with a whitish bloom on top. The skin is dense, hiding the tender and juicy pulp, which has a pleasant taste and smell of strawberries. It is recommended to plant seedlings of this type in early spring or early winter. The variety is suitable for the Moscow region, gives a good harvest in this region. The berry reaches full maturity after 180 days from the moment the first buds appear. "Isabella" has powerful and high wattle fence, on which there are a large number of medium-sized bunches. Growers note the high yield of this species, which can be more than 70 centners per hectare.

The best grape varieties with an early ripening of berries

One of the most popular and well-known varieties among those that have a short ripening period and high yield, it is worth highlighting the "Pearl Sabo". It will take only 80 days for the appearance of mature fruits of this type. The berry has a pleasant nutmeg flavor. The only small drawback of Sabo Pearls is the small berries.

Competitive varieties often bear quite large fruits. The types of grapes that ripen early include:

• "Ekaro-35" - ripe fruits can be obtained as early as 88 days;
• "Galahard" - berries ripen on the 89th day;
• "Serafimovsky" - fruit ripening will not exceed 89 days.

Watch the video! Overview of over (ultra) early grape varieties

 

The best grape varieties

"Arcadia"

The parents of this variety, which turned out as a result of crossing, were the varieties "Moldova" and "Cardinal". Buyers willingly purchase this type because of the large bunches and large berries. Summer residents appreciate "Arcadia" for its resistance to low temperatures and various types of diseases, as well as for good yield and early ripening of berries. The variety is suitable for central Russia. On the palate, the fruit pulp is tender and aromatic, with a characteristic nutmeg aftertaste. Arcadia does not like wet soil. Excess moisture that will flow to the roots of the plant can lead to cracking of the berries. Therefore, the plant should be watered with extreme caution, taking into account the weather conditions.

"Delight"

"Delight" ripens early, suitable for the Urals and Siberia, as well as for growing in other regions with unfavorable climatic conditions. The fruits are covered with a thin skin with a waxy coating. The fragrant pulp has a nutmeg flavor. Wicker plants can withstand temperatures up to 26 degrees below zero. It is resistant to the main types of diseases, it is recommended to treat it with a solution from phylloxera. One of the most popular and unpretentious varieties.

Interesting! Ripe berries can be on the bushes for a month and a half without losing their sweetness and pleasant taste.

"White kishmish"

Ripening periods are average, the variety is distinguished by small bunches. Berries are oval, seedless, very sweet. The thin, almost transparent skin makes the fruit vulnerable and unsuitable for transport. Therefore, the berries of this variety are either eaten immediately or dried raisins. Dry berries are a sweet and healthy addition to your diet. The scourge is strong and powerful, but the yield is low. The species needs pruning, protection from low temperatures and frost, as well as from pests and insects.

"Kesha"

Berries of the "Kesha" variety are sweet in taste, slightly sour, white in color with a couple of seeds inside. A plant with an average maturity of fruits, the vine has a tall and dense trunk. The fruits are resistant to transportation and frost. It is better to plant in areas well-lit by the sun with fertile soil. Often watering "Kesha" is not necessary; to increase the yield, it is recommended to use top dressing.

"Strashensky"

Berries are black, medium-early ripening. The fruits are delicious and very juicy. The weight of the bunch can reach 1 kilogram, the density is average. It is not recommended to transport ripe berries. Frost resistance - medium. The berries ripen unevenly, so the harvest is collected selectively. This allows the remaining berries to ripen and increase their sweetness. "Strashensky" needs pruning, depending on the region of cultivation. It tolerates well such diseases as: phylloxera, mildew. Resistant to spider mites. It is necessary to protect against gray rot and powdery mildew.

"Laura"

The berries of this variety ripen very early. The pulp of the fruit is sweet with a nutmeg flavor. The bunches are large, regular in shape, and can weigh up to 2.4 kilograms. Ripe berries tolerate transportation well and are very popular with customers. The variety is resistant to frost, withstands up to 20-23 degrees. Resistant to diseases such as gray rot and mildew, suitable for black soil and cultivation in other regions.

Advice! Bushes need pruning and pollination during flowering. These measures will significantly increase the yield and quality of fruits.

The powerful vine allows it to withstand large volumes of harvest, only 30% of the shoots remain non-bearing.

"Moldova"

The variety has an average ripening period, time-tested, rich purple fruits with a slight bloom. Bunches are medium in size. The fruit pulp is dull and fleshy. The vine is powerful and tall, the bushes need to be constantly pruned to avoid heavy thickening. The resistance of the variety to frost is insignificant. "Moldova" copes well with fungal diseases and phylloxera, it is recommended to treat against powdery mildew. The species is sensitive to calcareous chlorosis. She tolerates transportation calmly, retaining all her taste. Bunches retain an attractive decorative appearance for a long time, therefore they are often planted for decoration next to a gazebo or a fence.

"Timur"

The hybrid species has an early ripening period. The berry pulp is juicy, with a pleasant nutmeg aroma, the peel turns into an amber tan in the sun.

Clusters are medium in size, large and dense. Resistant to frost and diseases of gray mold and mildew.

Important! "Timur" is susceptible to ticks.If suspicious swelling and red spots form on the leaves, then it is necessary to treat the plant with a preparation containing sulfur.

"Timur" is a very popular and well-known variety among experienced summer residents and winegrowers, since it does not require much effort to grow. Care consists in regular watering, feeding and pruning.

"Lady fingers"

A well-known table variety, which is often grown by experienced growers, despite the fact that the plant requires special care. The berries are long, pitted and have a rich and sweet taste. It is necessary to cover in the cold season, since the variety does not tolerate temperatures below -10 degrees below zero. Not resistant to diseases and pests, the vine requires treatment with special preparations.

"Mascot"

Has a medium-early ripening period. "Talisman" is resistant to diseases and pests, for example, gray clay and mildew, as well as to low temperatures. One bunch, on average, weighs about 1 kilogram.

Berries are yellowish-white in color, large, with a nutmeg flavor. Ripe bunches can hang on the vine for a long time without losing their sweetness and flavor. In the winter season, it does not require shelter, it tolerates transportation well. Additional pollination before flowering will help to increase the yield.

"Hadji Murat"

The berries ripen from 125 to 135 days. It was bred by Tajik scientists as a result of crossing the "Transbaikal" and "Muscat of Hamburg" varieties. This species received a lot of positive feedback from summer residents. The species is resistant to temperatures up to -22 degrees, but grows much better in a greenhouse. Ripens up to 75 percent of all fruiting shoots. The weight of one bunch of berries is from 0.8 to 2.5 kilograms. The fruits are well stored and are resistant to transportation. "Hadji Murat" amazes with its high yield.

"Gorgeous"

It ripens in 110 days and has a rich and dense pink berry color. The weight of one bunch is from 0.5 to 0.7 kilograms. Possesses average resistance to diseases and pests. The weight of one berry is 6 grams, and the length is 3 centimeters. The pulp tastes juicy and fresh, with a thin skin.

It's important to know! Variety "Krasotka" does not tolerate excess moisture, excess liquid can lead to the fact that the berries will burst during ripening. Therefore, water should be done with caution and only when necessary.

"Monarch"

At an average ripening period, the vine can weigh up to 0.9 kilograms; in mature form, one vine bears more than 7 kilograms of berries. "Monarch" has a high yield.

The plant is distinguished by good growth and fruit ripening. The grape is frost-resistant and tolerates many diseases well. The berries are large, yellow in color, the weight of one fruit is about 20 grams. The pulp is juicy, fleshy, has an excellent taste. Ripe berries are stored for a long time and tolerate transportation well.

White grape varieties

• Chardonnay - used to create white wines and champagne. The ripening period of berries is early, the species is unpretentious in care. Dry weather is most favorable for him. The fruits are green-white in color, oval in shape, the weight of the bunch is 1.15 kilograms.
• Riesling - the bunch weighs 0.9 kilograms, the berries are yellowish-green in color, conical in shape. The variety is resistant to all diseases, except for the tick.
• Aligote has a high yield. The weight of the bunch is 103 grams, the berries are yellowish, the flesh is tender. It is not recommended to grow in areas with a humid climate, as it may be susceptible to gray mold.

Black grape varieties

• "Cabernet" - late ripening period, perfectly tolerates low temperatures and is resistant to diseases. The bunches are small, the berries are herbaceous with a nightshade flavor.
• "Merlot" - black berries with a bloom. It tolerates frost well and gives an excellent harvest. Can fall prey to gray mold.

Conclusion

There are a great many types of grapes in the world and they are all very popular, since it is an irreplaceable product for mankind.That is why scientists are still working on developing new varieties with an improved set of qualities and advantages. Vineyards deservedly occupy more and more space on our land.

Watch the video! Review of the 10 best grape varieties of 2017

Wine can be made from almost any grape, but do not forget that it is the variety that determines the characteristics of taste, aromatic bouquet and color of the drink. And not all varieties are suitable for a really high-quality drink. To ensure that home wine products do not disappoint and please with the expected results, it is worth choosing the right wine grape variety.

Technical grapes

The grapes intended for the production of wine and natural juice are called technical. It differs from dining rooms in more modest dense clusters with medium and small juicy berries. The technical grape varieties have a high juice content (75–85% of the berry weight).

The acidity and sugar content of the berries determines which type of wine product (for example, dry or dessert wine, champagne or cognac) can be made from a given grape variety. Sugar in technical varieties intended for wine production must be more than 18%.

An important quality of technical grapes is high yield stability.

It should be noted that the same technical grape varieties can have completely different uses depending on the climate, soils and other features of the area where it is cultivated.

Technical grape varieties are grown in all geographic zones where the cultivation of this crop is possible, Ukraine is no exception.

Popular varieties for winemaking

The best varieties for industrial and home production of wine products include:

• Aligote;
• Cabernet Sauvignon;
• Merlot;
• White Muscat;
• Pinot Noir;
• Riesling;
• Rkatsiteli;
• Saperavi;
• Traminerrose (Tramin);
• Chardonnay.

White and dark grapes are used to make material for sparkling drinks (champagne) and cognac, a wide range of high-quality wines of various types: dry red / white, sweet (dessert), liqueur (strong).

White and pink technical varieties

White wine can be made from almost any grape (including dark, if the juice of the berries is colorless). The technology for the production of white wines (fermentation on white) is based on the use of squeezed grape juice without the skin (the skin contains coloring pigments), so a light drink is obtained, the shades of which vary from golden yellow to cognac. Only light (white) wines are obtained from white grapes.

Aligote

This popular French grape, which has been known for more than three hundred years, is considered one of the main varieties of white grapes for the production of high-quality natural juices, white table (dry) wines, vintage champagne, as well as blends and cognacs. Aligote is grown in France, USA (California), Eastern Europe.

For example, vintage wines "Perlina stepu" and "Aligote" (Ukraine) are made from this variety, grown in the Odessa and Dnepropetrovsk regions.

Wine from Aligote is best consumed by young people, since the aging process does not improve drinks from this technical variety.

Berries of medium size, round, delicate light green color, thin skin. The taste of the grapes is pleasant, the flesh is sweetish, very tender, so this grape is also used as a table.

Riesling

The oldest German variety cultivated in Alsace and on the banks of the Rhine. This amazing grape competes with the recognized leader among white wine varieties - French Chardonnay.

At the end of the 19th and beginning of the 20th centuries, German Riesling wine was very highly valued, its cost was as high as the prices for the most famous red wines from France.

An excellent dry wine from Riesling has a characteristic taste that combines amazing softness, fruity sour notes and light astringency.

Small dense bunches of these grapes are formed by round and very juicy greenish berries. Vine bushes can easily tolerate frost, which makes it possible to grow this variety in different climatic zones.

It is a high-yielding (up to 100 kg / ha), stable variety, which is important for successful winemaking.

Ukraine cultivates the Rhine Riesling.

Chardonnay

This technical grape is an excellent material for a wide variety of French dry wines. It is considered the main variety for champagne winemaking. The birthplace of grapes is Burgundy.

Professional winemakers are sure that it is simply impossible to make bad wine from these grapes.

This variety is ideal for the production of a hop drink in all characteristics. In Chardonnay wines, a rich bouquet of aromas gradually unfolds in the process of making the drink. Moreover, the aroma of wine depends on the technology of its production.

It can be light drinks with a delicate scent of fruit, with citrus and floral notes, or rich sugary wines with the taste and smell of honey or sweet aromatic pastries, marzipans.

Long ripening reveals the taste of hazel and dry fruit in the wine.

The greenish-white Chardonnay grapes moderately accumulate sugar, and slowly decrease acidity as they ripen.

Despite the fact that the variety has a moderate yield (70 kg / ha), is susceptible to fungal diseases, and suffers from gray rot in rainy years, it is very popular among winemakers.

White Muscat

This variety has a pleasant nutmeg aroma, which gives wine products a special piquancy and attractiveness. It has sweet, fleshy berries with a tough skin.

Of the variety of nutmeg varieties, white is the most delicate and refined. It is used to make noble sweet (dessert) and aromatic sparkling wines.

White Muscat bushes are sensitive to frost, so in the northern regions they need to be covered during the winter.

Rkatsiteli

These Georgian grapes are used to prepare pleasant strong and dry wines of the highest quality. This variety is also called Poplar, King or Budashuri. It is also cultivated in the southern regions of Ukraine.

A variety with a high yield, the brushes stay on the vine for a long time, which allows more rational use of the crop for the manufacture of various varieties of intoxicating drinks. The round, light green, almost transparent berries have a very original taste.

Traminer pink (Tramin)

This is one of the oldest technical varieties in Austria, which is cultivated throughout Europe, despite the fact that its yield is significantly dependent on weather conditions.

It is considered one of the most valuable technical varieties. It produces excellent sparkling, original table and unusual dessert drinks with an exquisite aroma of rose petals.

Tramin has small dense clusters, berries are light pink with a bluish bloom, the skin is strong, dense, the flesh is juicy, melting.
The yield is not very high (60 kg / ha). The bushes are frost-resistant.

Red and black technical grades

Red wines are made only from dark grapes (red and black varieties are suitable). Red fermentation takes place on the pulp with the skin. The color range of red wines is from light red to intense ruby.

Rosé wines are also made from grapes with red berries. To obtain a delicate pink color of the drink, the pulp ferments for several hours, then the pulp is removed and fermentation continues on natural juice. The color of this wine is from pinkish to pale red.

White wines can be made from dark grape varieties, the berries of which have colorless juice.

Cabernet Sauvignon

Famous French wine grape. Used for the production of dry (table) and sweet wine. This variety allows you to get quality drinks that are velvety, delicate and delicate taste, special beauty of the bouquet.

In young wine, she strongly smells and tastes of nightshade and morocco (leather), so such drinks are considered rude. Maturation refines the wine, significantly changing its taste and aroma. All the richness of the Cabernet drink is manifested to the maximum in 8-10 years.

White wine from Cabernet is very different in taste and smell from red.

The grape clusters are cylindrical, the berries are small, dark with a light taste of grass and nightshade, very juicy.

The yield is high (100 kg / ha). This variety is not afraid of cold weather, it is resistant to grape diseases, which made it one of the most popular among producers of quality red wines.

Ukraine is also among the countries where Cabernet is successfully cultivated.

Pinot Noir

The birthplace of this amazing Burgundy grape. It has a sweet taste and rich texture. This variety, like no other, gives a wide variety of flavor notes and amazes with its rich bouquet.

The resulting wine depends on the region of growth, the technology of wine preparation and many other nuances. Winemakers consider this grape the most mysterious and unpredictable.

But, most importantly, Pinot allows you to get very tasty and high-quality products. It is used to prepare excellent champagne (white / red / pink), high-quality dry drinks. Aged collection wines from grapes of this variety are one of the most expensive and are very popular with true connoisseurs.

Small dense clusters have very beautiful blue-black or purple berries. Grape juice is colorless, but the skin of the grapes is very rich in pigment.

The variety tolerates frosty weather well, is resistant to diseases, it is cultivated in many countries of the world, one of them is Ukraine.

Merlot Noir

Merlot is a fairly popular technical grape. The homeland of Merlot is Bordeaux (France), but this variety is actively cultivated in Italy. It is considered quite young, for the first time it was mentioned about Merlot only in the 18th century, as the best variety in one of the Libourne winemaking centers.

Merlot is an excellent material for high quality dry and dessert drinks. Wine, including young wine, has a surprisingly mild taste, which combines herbal and fruity notes. To make the wine taste better, drinks from Merlot are aged in oak barrels. Merlot Noir organically complements Cabernet Sauvignon in the traditional blend of Bordeaux winemakers.

Rounded black grapes have dense skin and juicy flesh. The berry has a sweetish nightshade flavor.

general review