Vineyard may 2002 newsletter

The very warm weather we had a few weeks ago did not do the vines any good. Reports from the Paw Paw area on the west side of the state show 90% damage. I think our damage was a lot less. Click here for a report from West Michigan!

Some of the varieties reacted to the warm weather and their buds were beginning to swell and grow a little earlier that we would like. Some of the buds were damaged on the morning of Tuesday April 23. (pictures). I hope the damage will be minimal. The growing area on the west side of the state is about 1 week ahead of us and their vines were much further along. Fortunately the weather has remained cooler after the frost so the vine growth is now somewhat normal. Stay tuned for next months newsletter since we should have lots of leaf growth (and more pictures) by then.

Here is a good article on how much cold temperatures grapes buds can survive in the spring. How Cold Can Grapes Go?

Write to: Michigan Department of Agriculture
Michigan State Fair
1120 West State Fair Avenue
Detroit, Michigan 48203-1040

or:Call the office at:313-369-8260 or Fax: 313-36-8499
or: www.michiganstatefair.net
.
Please note that only wines made with produce grown in Michigan are eligible for entry in this competition. Such as grapes or honey from Honey Flow Farm. The time to submit entries is in late July with Judging in August. (The deadlines are published on the cover of the Premium Book) This is one of the friendliest and most exciting programs an amateur wine maker can get involved in. It is very gratifying, fun and educational. Please do all you can to increase the number of contestants. There is no better way to spend an exciting summer day then to watch the judging of this wine tasting and then see the many compelling exhibits and thrilling events of the Michigan State Fair.

Last year the judges included Mr. David Creighton who is a Promotional Specialist with the Michigan Grape and Wine Industry Council and Linda Jones who is the Program Manager of the Michigan Grape and Wine Industry Council. They both possess sophistication, class and a grape sense of humor. Everyone in the audience enjoyed their comments and learned the elements of judging first hand. I know that one of my wines, a Niagara with high acid and intense flavor had the most incredible facial expression from all of the judges, this
was followed by a smile and the comment "This is a very very interesting wine." There were no derogatory remarks made about any of the wines so no one should feel intimidated. Once the judges rendered their decisions for each class everyone could understand the elements they were looking for.

If you enjoy making new friends, the subject of wine, or have a need to know....Don't miss this fun event. It is held in doors in the Arts and Crafts Building. Starts early on a Saturday morning and lasts about two hours depending on entries.

W C "Sandy" Paetz

The continuous story of Cayuga Row 34 and how it behaves during this growing season.

Meet Cayuga Row 34 (or really the first vine in this row). This will be one of the vines that we will focus on this year, taking pictures of it all during the growing season. You will see it shortly after it is pruned (around Easter), when the buds are swelling and bursting in May, when it blooms in June, when the berries dramatically increase in size in July, when the berries color (although Cayuga is a white grape) in August, and you may be the one to harvest it in September!

In (February) we were able to get a very nice picture of our cayuga vine covered with snow. Near the end of march we will start pruning this vine. We will add to this page during the season as the vine grows.

This is a picture of the first vine in row 34, taken in January 2002
Watch it grow during the season.

This is a picture of the same vine after being pruned and tied in late March 2002

This picture was taken May 6, 2001. It shows Cayuga buds in the "bud swell" stage. Cayuga starts its spring growth somewhat later than DeChaunac or Delaware and had very little frost damage.

Click here to go to our more in-depth study of 3 growing vines,
a Cayuga, Delaware & a DeChaunac

Grape Recipe for May

Barley with Grapes and Sweet-Sour Cabbage

Melt butter in a large heavy skillet. Add onions and sauté until lightly browned. Add cabbage and stir and cook over low heat for 3 minutes. Mix vinegar, honey, and grape juice together, then add to cabbage and onions and continue to cook for 20 minutes.

Stir in barley and pepper and simmer, covered, for 10 more minutes, or until cabbage is tender and most liquid has been absorbed. Before serving, sprinkle with parsley and dot with grapes. Serves 6

1 tbsp. butter
1 medium-size onion, finely chopped (about ¾ cup)
4 cups shredded cabbage
3 tbsp. white wine vinegar
1 tbsp. honey
1 ½ cups white grape juice
2 cups cooked barley
½ tsp. pepper
3 tbsp. minced fresh parsley
18 blue and red grapes