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February in the Vineyard

 

 

Bernard Call sent us a story of what he did last year.

A SEASON IN THE VINEYARD

By: Bernard T Call (student of Viticulture/Enology Michigan State University)

This adventure in learning about Michigan wine started in the fall of 2001 at Michigan State University. This student enrolled in Chemistry and Wine Judging classes for the beginning of a two year program. My personal goals were to learn as much as possible about growing vines in the state and to then become the largest planter in the state.

While taking my first classes I learned the importance of volunteering for field work at the research areas. Michigan State University has three main research areas, Southwest Research station (SWIMREC) and Northwest Research Station near Suttons Bay, Traverse City, and Hort Farm at MSU. The program also has grapevine research going on in commercial vineyards around the west side of the state such as in Fenn Valley.

My first trip was to the Southwest Research where the group of workers stayed in a farmhouse or duplexes and every bed was made with Sparty bed covers. Southwest station is near the town of Coloma which is a fruit growing area. The majority of commercial operations near Coloma are Concord or Niagara vineyards which grow for Welchs Juice. The station has a variety of research trials on Vinifera, Hybrids, and Labrusca. For those who don't know Vinifera is a wine grape, mostly European types such as Pinot Noir, Hybrids would be Chambourcin or Foch, and Labrusca would be Concord or Niagara.

 MSU Course in Viticulture & Enology

This program was brought to our attention last year when a MSU student, Bernard Call, who is taking this course, purchased some grapes at our farm and was carefully measuring the brix of the grapes with a refractometer. The following year he returned to our farm after being in the program for one year and he was very enthusiastic, interesting and knowledgeable about the course.

Sandy Paetz, our Friday Sales Stand Associate, had also enrolled in the MSU program. When the two of them found out that they both were taking the courses, the conversations became very stimulating and they agreed to forward some of their program notes to us for our newsletter.

We hope to have some inside stories of what Bernard and Sandy are doing at MSU in the next few issues of the newsletter.

Click her for more details about the MSU program and additional articles.....


My first trip here was in December 2001 for the start of winter pruning. While most people were bathing in the sun in Florida, MSU viticulture students were freezing there fingers off or getting wind burn in the vineyards. I learned quite a lot about pruning on those cold days from the professor and grad students. The most important lesson being to visualize a properly pruned vine and replicating that look while also choosing healthy wood over bad wood! I believe pruning is very important having seen the results of a properly pruned vine in terms of productive shoots and balanced canopy during the growing season.

To continue this story ........

More details about the MSU program .....

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Here are some good articles or sites to check out:


Good mead making site - www.meadmadecomplicated.org
Two good articles on the Winemaker Magazine site:
Resolution for 2003? Correctly add sulfur and adjust sugar levels and No more oxidized wine! Fixing wine mistakes winemaker mag
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February grape recipe - Winter Fruit Roast
(Recipe is re-printed with permission from St. Julian's Website - Eva' Kitchen)

4-5 lb bison roast or beef pot rosat
1 - 1/4 cup St. Julian Peach Wine Cocktail
1 cup St. Julian El Nino Wine or Simply Red
1/2 cup dried apricots cut in halves
1/2 cup prunes cut in halves
1/2 cup dried apple slices
1/2 cup raisins
2 tablespoons shortening
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground pepper
1 teaspoon ground ginger
1 small onion, chopped
1 tablespoon garlic, chopped
In a medium bowl pour the St. Julian Peach Wine Cocktail over the apricots, raisins, prunes and apple slices; let sit. Mix salt, pepper and ginger and rub over the roast. Heat the shortening over mekium heat in a 4-quart Dutch oven. Brown meat on all sides and drain. Add the onons, garlic and St. Julian El Nino or Simply Red and cover. Place Dutch oven in the oven at 300 degrees for 2 hours.
Add the fruit and wine mixture to the Dutch oven and cook for an additional hour. This is wonderful over rice. ( serves 6)
Do you have a great grape recipe - please send it to me and we will put it in our newsletter.



Honeyflow Farm
4939 Mill Rd.    PO Box 275
Dryden, Michigan 48428
(810) 796-2344 (Phone & Fax)

Comments or questions concerning Honeyflow Farm should be addressed to wcs@honeyflowfarm.com