Grape
Vitis spp
Family: Vitaceae
The Middle East is generally described as the homeland of grapes and the cultivation of this plant began there 6,000–8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia.
Though most grapes originally used were of the species Vitis vinifera, now there are several other species used.
Vitis amurensis The most important Asian species
Vitis labrusca The North American table and grape juice grapevines (including the Concord cultivar), sometimes used for wine, are native to the Eastern United States and Canada.
Vitis mustangensis The mustang grape, found in Mississippi, Alabama, Louisiana, Texas, and Oklahoma
Vitis riparia A wild vine of North America, is sometimes used for winemaking and for jam. It is native to the entire Eastern United States and north to Quebec.
Vitis rotundifolia The muscadine, used for jams and wine, is native to the Southeastern United States from Delaware to the Gulf of Mexico.
There are 90 accepted species in the genus Vitis and many are used for food, wine, and used as breeding stock for grape breeders.
DESCRIPTION
Grapes are woody, deciduous vines that can climb as high as 50’ or more, though most in cultivation, especially in our region, are often found climbing about 15-20’. Leaf shapes vary from extremely divided, to almost entire (without lobes). Grapes climb vigorously with the use of tendrils. They cannot climb a flat wall, but they can climb most trellises, metal grid, trees, and fences that are not solid walls. Many grape varieties have fall color, from yellow to orange, some even have scarlet red fall color.
USES AND PRESERVATION
Grapes are most often eaten fresh in the home garden. You can use individual woven bags to protect fruits from sun, bird predation, and insect infestation.
Grapes can also be dehydrated into raisens—the seedless varieties are best suited for raisen production.
Grape juice is easy to make at home. Wine is made from any grape, not just the familiar varieties used for such. On that subject, too many people think wine grapes are only used for wine production, but they are as sweet, sometimes even sweeter, than table grapes and are fantastic for eating.
Here is a list of 18 recipes to give you some creative options for using grapes.
Dont forget that grape leaves are also food, most often pickled.
GROWING
Grapes are relatively easy to grow. Plant them in full to part sun, but maybe avoid too much reflected heat as found on a south or west facing wall (though once plants are grown and foliated, the foliage of grapes will cover a wall and thus prevent reflective heat).
Amend the soil well when planting grapes. A layer of mulch is beneficial, though avoid burying the root flare, or the base of the plant.
Water once a month in winter, deeply. In spring, pick up the water to once every week or two depending on how deep you water and what your soil is like.
Feed once a year in February or March with an organic, general purpose fertilizer.
Many books emphasize excessive pruning methods. Most of these methods are not only meant for other climates, but are developed agricultural methods meant to drive a specific amount of sugars into a specific number of fruit clusters for wine production. The home grape grower only needs to prune for landscape convenience.
Grape species are larval host for many species of moths, especially the western grapeleaf skeletonizer (Harrisina metalica and other species). Larval hosting does not harm plants, even if your vine is completely defoliated several times in a season. So long as plants are getting sufficient sun and water, they regrow readily, and often even benefit from larval hosting, as new, fresh leaves are produced which photosynthesize better than old, beat up foliage. Also the larval frass (poop) drops to the ground and feeds the soil. Even plants in containers can take a larval hosting several times with no adversity.
As mentioned above, it is a good idea to bag grapes with woven bags to protect grapes from birds and insects. Though, if you don’t mind sharing, most established grape plants will produce enough grapes for both humans and birds.
SOME COMMON GRAPE VARIETIES
Concord Versatile, long-time favorite American grape. Blue-black berry with rich, distinctive flavor, used for table, juice, jelly and wine.
Crimson Seedless American grape, a sport of Concord. Berries very similar to Concord, but seedless (or seeds very rare). Bluish-black skin, green flesh, distinctive Concord flavor.
Flame Seedless Medium-sized, light red. Crisp, sweet, excellent flavor. For fresh use or raisins. Needs hot summer. Ripens before Thompson. Vigorous.
Golden Muscat American/European hybrid. Large, eggshaped berries are pale golden yellow when ripe. Characteristic European muscat flavor and aroma.
Himrod Seedless Hybrid of Thompson Seedless and American grape. Highest quality pale green berries. Vine more winter hardy than Interlaken. Early harvest.
Merlot Black berry, used for distinctive red wines. Best quality in cooler regions.
Mission Grape There are several named selections from Mission Garden that are all basically mission grapes. These are edible, but also used for a variety of wines.
Roger’s Red An accidental hybrid between wine grapes (Vitis vinifera) and a California native (Vitis Californica). Grapes are wild but tasty. Foliage is scarlet red in fall.
Ruby Seedless Dark red, sweet, crisp, excellent fresh or for raisins. Ripens after Thompson Seedless. Requires less summer heat than Thompson or Flame.
Thompson Seedless Most popular grape in CA, AZ. Fresh and raisins. Pale green, very sweet. Thin the clusters for larger berries. Needs plenty of heat.