Favorite Hybrid Wines

Hi:

What's your favortite hybrid red and favorite hybrid white? What vinifera are they similiar too?

I am planning the vineyard planting chores for this coming spring and have decided to possibly forgo a few later ripening vinifera. Would like to hedge the bets all the way around with a couple of earlier ripening Hybrids.

I live in Southern Oregon, simiiar to California Zone II with 2500 to

2800 units.

Tasted Foch so far, and like it well enough but have not been able to find any others at the moment. Will keep searching for others though.

Also would like a Muscat, tried an Early Muscat last week and loved it. Any recomendations are appreciated.

Thanks Steve Noobie Oregon

Reply to
spud
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You might consider Tramminette (sp?) I don't know how it would do where you live but it grows very well in Northern Virginia - North Central Maryland.

Reply to
Paul E. Lehmann

IMHO I had a similar idea when I started out a few years ago. I grew a few hybrids and a few vinifera. I found it is just as much work to grow the hybrids but the hybrid wine does not compare to vinifera.

So if your climate supports vinifera then why settle for second best? Of course growing it is only half the battle what does the market demand in your area? You should also consider your intended spray program since some grapes are incompatible with sulfur, copper ...

The hybrids I grow are Baco Noir and Vidal they both make a nice wines but of course not as good as their vinifera counter parts.

Joe

Reply to
Joe

Chardonel is very good - similar to Chardonnay. Baco Noir is pretty good for a red, but I'm not sure what it's similar to.

Tom S

Reply to
Tom S

Steve - My favorite hybrids are Chambourcin (red) and Vidal (white). However, they are not early ripening grapes. I harvested Cabernet Franc and Sauvignon before Chambourcin (picked last weekend) and Vidal (will pick this weekend). I make Chambourcin dry and oaked...made this way it's not as tanic as C. Sauvignon but is very good and loaded with color. You don't need to concern yourself with cold or extended maceration to make a deeply colored red wine. I blend some Chambourcin with the Cabernets for extra color. Vidal has a very characteristic flavor and aroma and can be finished in any number of ways. It also makes an excellent sparkling wine. I like it best when sweetened with some reserve juice just before bottling. This way it's an excellent summer wine.

Bill Frazier Olathe, Kansas USA

Reply to
William Frazier

Hi:

Thanks, appreciate the pointers.

Steve Oregon

Reply to
spud

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