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
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.
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.
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.
