That magical balance of sugars, acidity and "varietal character" that
occurs when wine grapes ripen to perfection was right on the money in
Michigan this year, reports the Kalamazoo Gazette.
"Those aspects
of the flavor components of the grape that develop in different ways
different years, those have been maximized," says Tom Zabadal, Michigan
State University viticuturalist and coordinator of the Southwest
Michigan Research & Extension Center. "That's why we call them
vintages."
Excerpt:
"Last year was about the poorest year
in memory, this is the best year," Zabadal said. "This year is better
than all (previous good years) combined."
Bizarre weather set the
stage. Unseasonably hot weather in early spring was followed by four
hard frosts, a pattern that decimated juice grapes and many tree fruits.
"My guess would be we have half a crop or less" of the varieties used
to produce grape juice, said MSU Extension educator Mark Longstroth.
For information on what's still out there that could hurt the grapes, read the
rest of the story.
Source: Kalamazoo Gazette
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