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Grape Varieties
for the Inland Northwest & Intermountain West
Danny L. Barney, Ph.D.
Expected
yield: 6 to 10 pounds per vine
Age to maturity: 4 years
Productive life: 30+ years
Hardiness: +5 to -25 F, depending on type and cultivar
Optimum pH: 6.0-7.0
Spacing: 5 to 6 feet apart in rows 8 to 10 feet apart
North American, European,
and Hybrid Grapes
There
are several types of grapes, each named after their place
of origin. European grapes have been grown in cultivation
throughout recorded history. Wine is the primary use
for European grapes, but the fruit can be used for eating
out of hand, raisins, and juice. They are native to the
Mediterranean and are adapted to mild climates. With
the exception of a few locations in Idaho, European grapes
are too cold tender to be grown here. If you absolutely
must have European grapes and you live in a colder area,
try growing the grapes in large tubs fitted with
trellises. After the vines become dormant in the
late fall, place the tub into an unheated garage or porch
where the temperature will remain between 30 and 40 F. A
few of the hardier European cultivars are grown in southeastern
Idaho, near Boise. Even in this relatively warm
location, winter injury is a chronic problem.
North
American grapes were bred from native species. The
cultivars listed below are more cold hardy than their
European cousins. Uses include eating out of hand,
juice, preserves, pastries, and wine. American
cultivars are the most reliable for Idaho growers.
French-American
hybrid grapes are crosses between American and European
grapes. Most were bred in French, but a few came from
Germany. They are used mostly for juice and wine, and
have intermediate cold hardiness. They can be grown
in southeastern Idaho around Boise and Twin Falls, near
Lewiston, and in a few northern Idaho locations.
Seedless
grapes come from various parents. They are used
mostly for eating out-of-hand and raisins, but also make
excellent juices, preserves, and pastries.
Heat
Units
The
tables of recommended cultivars below refer to heat units.
The term simply refers to the amount of heat a particular
cultivar needs to ripen a crop. Early-ripening cultivars
and those adapted to cool, short-season locations require
fewer heat units than cultivars that ripen later and
are adapted to warmer locations. The following table
shows the average heat units received by selected Idaho
communities.
| City |
Heat Units |
|
City |
Heat Units |
|
Ashton |
1,300 |
|
Moscow |
1,650 |
|
Blackfoot |
2,000 |
|
Mountain
Home |
2,700 |
|
Boise |
2,650 |
|
Payette |
2,900 |
|
Burley |
2,200 |
|
Pocatello |
2,100 |
|
Coeur d'Alene |
1,600 |
|
Rexburg |
1,700 |
|
Idaho Falls |
1,800 |
|
Salmon |
1,900 |
|
Kellogg |
1,800 |
|
Sandpoint |
1,500 |
|
Lewiston |
2,700 |
|
Stanley |
500 |
|
Malad |
1,900 |
|
Twin Falls |
2,000 |
|
McCall |
950 |
|
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Seedless
Grapes
|
Cultivar |
Color |
Cold Hardiness
degrees
F
|
Heat Units |
Ripens |
Comments |
|
Canadice |
red |
-15 to -25 |
1500-2500 |
3-4 |
One of the most reliable grapes for northern Idaho. Used fresh
and for juice, jelly, and wine. |
|
Concord Seedless |
bluish black |
-15 to -25 |
2000-2500 |
5 |
A seedless sport of Concord, with slightly smaller berries.
Used fresh and for preserves, pastries, juice,
and wine. |
|
Himrod |
white |
0 to -15 |
1500-2500 |
3-4 |
For warm areas, such as Lewiston and southwestern Idaho. Used
fresh and for juice and raisins. |
|
Interlaken Seedless |
white |
+5 to -5 |
1500-2500 |
3 |
For warm areas, such as Lewiston and southwestern Idaho. Used
fresh and for raisins. |
|
Reliance |
red |
-15 to -25 |
1500-2500 |
3-4 |
Used fresh and for juice and preserves. |
| Heat units refers to the amount of heat a cultivar requires
during the growing season in order for the fruit
to ripen.
Ripening
dates: 1 = early summer, 2 = mid summer, 3 = late summer,
4 = early fall, 5 = late fall.
|
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North American Grapes
|
Cultivar |
Color |
Cold Hardiness
degrees
F
|
Heat Units |
Ripens |
Comments
|
|
Campbell's Early |
red |
-15 to -25 |
1500-2500 |
3-4 |
One of the most hardy and reliable grapes for northern Idaho.
Fruit resembles Concord. |
|
Catawba |
red |
-10 to -20 |
2500-3000 |
5 |
Requires a long growing season. Used fresh and for preserves
and wine. |
|
Concord |
bluish black |
-15 to -25 |
2000-2500 |
5 |
Cold hardy but requires a long growing season. Used fresh
and for jellies, juice, and wine. |
|
Delaware |
red |
0 to -10 |
2000-2500 |
5 |
For table, juice, and wine. |
|
Niagara |
white |
-5 to -15 |
2000-2500 |
5 |
For table, juice, and wine. |
|
Steuben |
bluish black |
-10 to -20 |
2500-3000 |
5 |
Requires a warm, long growing season. Used fresh and for juice
and wine. |
|
Heat
units refers to the amount of heat a cultivar
requires during the growing season to ripen the fruit.
Ripening
dates: 1 = early summer, 2 = mid summer, 3 =
late summer, 4 = early fall, 5 = late fall.
|
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French-American Hybrid Grapes
|
Cultivar |
Color |
Cold Hardiness |
Heat Units |
Ripens |
Comments |
|
Aurore |
white |
-5 to -15 |
2000-2500 |
3 |
One of the earliest-ripening grapes. Tight clusters create
problems with fruit rot. Used fresh and for juice
and wine. |
|
Chancellor |
bluish black |
0 to -10 |
2000-2500 |
4 |
Used to make a red wine. |
|
Chelois |
bluish black |
+5 to -5 |
2000-2500 |
4 |
Used for wine. |
|
De Chaunac |
bluish black |
0 to -10 |
2000-2500 |
4 |
Used to make a red wine. |
| Foch
(Marechal
Foch)
|
bluish black |
-5 to -15 |
2000-2500 |
3-4 |
One of the
most reliably winter hardy grapes for northern Idaho. Used for
juice and to make a red wine. Berries are small
and many clusters only partially fill under North
Idaho conditions. |
|
Rosette |
bluish black |
-5 to -15 |
2000-2500 |
5 |
Used for blended wines. |
|
Seibel |
pink |
+5 to -5 |
2000-2500 |
3 |
Used for a Chardonnay-type wine. |
|
Verdelet |
white to yellow |
+5 to -5 |
2000-2500 |
2-4 |
For table use and wine. |
|
Heat
units refers to the amount of heat a cultivar
requires during the growing season to ripen
the fruit.
Ripening
dates: 1 = early summer, 2 = mid summer, 3 =
late summer, 4 = early fall, 5 = late fall.
|
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European
Grapes
|
Cultivar |
Color |
Cold Hardiness |
Heat Units |
Ripens |
Comments |
|
Cabernet Sauvignon |
purplish black |
+10 to 0 |
2000-3000 |
5 |
Requires a very long growing season. Used to make a red wine. |
|
Chardonnay |
white |
+5 to -5 |
2000-3000 |
3 |
used for wine. |
|
Gewürztraminer |
pinkish red |
+10 to 0 |
2000-3000 |
3 |
Used for juice and wine. |
|
Pinot Noir |
blue |
+10 to 0 |
2000-2500 |
3-4 |
Used to make a pinkish-red wine. |
|
Sylvaner |
white |
+5 to -5 |
2000-3000 |
3-4 |
Used for wine. |
|
White Riesling |
white |
+5 to -5 |
2000-3000 |
5 |
Used for wine |
|
Heat
units refers to the amount of heat a cultivar
requires during the growing season to ripen
the fruit.
Ripening
dates: 1 = early summer, 2 = mid summer, 3 =
late summer, 4 = early fall, 5 = late fall.
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