Week 1: Getting to Know Indiana Wines · t takes moxie to grow wine grapes in the Midwest. Yet nestled among Indiana's acre s of cor n and soybeans, squeezed between hog operations

Week 1: Getting to Know Indiana Wines

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► FeaturesNot Your Average Summer JobAg students with no farmexperience? We've gotthem covered

► Through the GrapevineWeek 1: Getting to KnowIndiana Wines Week 2: Mind the Vines—Preventing Herbicide Drift Week 3: Picking at the Peak Week 4: Serving the Nation—the History of IndianaWinemakingWeek 5: Weathering ClimateChange—Indiana Warms Upto Wine GrapesWeek 6: From Vine to Wine—How Wine is Made at Purdue Week 7: A Drink to YourHealth Week 8: Detecting Defects Week 9: Buying Wine—a Guidefor the Frightened Week 10: Pass the Cheer—Wine Recommendations for theHolidays

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It takes moxie to grow wine grapes in the Midwest.Yet nestled among Indiana's acre s of corn and soybeans, squeezed between hog operations

and strip malls, is a thriving wine industry.

In this multimedia series, we give you the insider's eye on Indiana wines. Tune in each

Tuesday for a snobbery-free exploration of a host of viticulture and enology topics including

herbicide drift, climate change, cork taint and polyphenol antioxidants.

Whether you're a college student who's bored of the keg, a know-how-it's-grown foodie, or

someone who wants to face the wall of bottles at the supermarket without breaking into a sweat

—this series is for you.

Cheers.


By Natalie van Hoose

Indiana's grapes have to be tough enough to withstand Midwestern winters,which is why many of them are hybrids rather than pure Vitis vinifera, thespecies traditionally grown in the mild climates of Europe.

This week, state winemakers and Purdue viticulture specialist BruceBordelon describe four varieties—two whites and two reds—that are puttingIndiana's vineyards on the map.

Purdue Agriculture > Agricultures Magazine > Week 1: Getting to Know Indiana Wines

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Purdue viticulture specialist Bruce Bordelon discussesTraminette, Indiana's signature wine grape.Traminette yields a floral, aromatic white wine with ahint of spice.

Traminette

Indiana's signature grape,Traminette, flourishes in all partsof the state. Cold-hardy anddisease-resistant, it produces afloral, aromatic white wine with ahint of spice, comparable to itsparent grape Gewürztraminer.

Among winemakers, Traminette isknown for its versatility; dependingon how the wine is finished, it canbe dry, semi-dry, sweet or evensparkling, and it can possess a variety of floral notes, such as lilac or rosepetal.

Winemaker's notes:

Traminette is what a bartender might call a "friendly" wine. Its floral qualitiesand lack of bitterness make it enjoyable, even for folks who are new todrinking wine.

"It's a good wine for beginners," says Jeff Martin, winemaker at EasleyWinery and a Purdue alumnus in horticulture. "It's usually semi-sweet tosemi-dry, and it goes very well with Indiana pork dishes."

Easley Winery's Traminette took home a trophy for White Wine of the Yearat the 2013 Indy International Wine Competition.

Food pairings:

Martin recommends pairing Traminette with pork tenderloin or a bleucheese and bacon hamburger. Also consider trying Traminette with spicydishes, such as curries.

http://www.easleywinery.com/http://www.easleywinery.com/http://www.indyinternational.org/https://youtu.be/-0xVoqRjaQc



Purdue viticulture specialist Bruce Bordelon talksabout Vignoles, an old French hybrid grape thatproduces a semi-dry white wine with unique tropicalqualities. Vignoles wines won Wine of the Year at theIndy International Wine Competition in 2012 and2013.

Vignoles

Developed in response to thephylloxera pest that wiped out manyof Europe's vineyards, Vignoles(pronounced vin-YOHL’) is an oldFrench hybrid that is well adaptedto growing in the Midwest.

While Vignoles could be considereda semi-dry white wine because of itslow level of residual sugar, itstropical fruit qualities give it apleasant sweetness. It ischaracterized by flavors of

pineapple, honey or melon.

Winemaker's notes:

Despite its rich history, Vignoles has only recently begun enjoying amoment of fame. Vignoles wines won Wine of the Year at the IndyInternational Wine Competition in 2012 and 2013. This year's award went toHuber Winery, where Dana Huber says Vignoles has long been a favorite.

"It's always very well-received in our tasting room," Huber says. "People arebashful about trying a semi-dry wine but pleased once they do. The tropicalfruit on the palate makes it approachable. There's nothing else quite like it.It really holds its own."

Food pairings:

Huber suggests serving Vignoles with creamy cheeses such as havarti andsweet Swiss and salads or bitter greens like arugula.

Chambourcin

Regarded as Indiana's best red

http://www.huberwinery.com/https://youtu.be/wzHRhmc2drU



Purdue viticulture specialist Bruce Bordelonshowcases Chambourcin grapes, Indiana's mostwidely grown red variety. Chambourcin produces arich, semi-dry table wine with notes of cherry andblackberry.

variety, Chambourcin (pronouncedSHAM’-ber-sin) is another oldFrench hybrid bred to withstand thephylloxera pest. It's a late-ripeninggrape that fares best in thesouthern part of the state.

Chambourcin has moderate tanninsand can be made into a semi-drytable wine or a blush. Whenfinished on the light side, it hasstrawberry and raspberry flavors; on the drier side, it exudes darker berriessuch as blackberry and cherry.

Winemaker's notes:

Until two years ago, Wildcat Creek Winery's Rick Black would never haveconsidered making Chambourcin.

"It was my least favorite variety," he says.

But needing a semi-dry red wine, he decidedto swallow his skepticism and giveChambourcin a shot.

"As a juice, it tasted great. It had a nice, fruityflavor, and it smelled tremendous," he says."But I thought at some point it was going totrick me. I was holding my breath through thewhole fermentation process, waiting for it toturn funny."

Then the moment arrived when Black pouredhimself a glass of the sweet reserve, the pointat which the wine was essentially done but

could be adjusted for balance. Nervous, he tasted the wine.

"I said, 'Oh, my God. This is really good.' We didn't have to make anychanges. It was perfect the way it was."

He wasn't alone in his admiration. Wildcat Creek Winery's Chambourcincleaned up at the 2012 Indy International Wine Competition, winning adouble gold medal, Best of Class and Indiana Wine of the Year.

Food pairings:

Chambourcin's richness makes it an ideal partner to beef, pork and pastadishes. Black also recommends trying it with a decadent chocolate dessert.

Noiret

A newcomer to Indiana's wine

http://www.wildcatcreekwinery.com/https://youtu.be/AFsWWJYh0q4



Purdue viticulture specialist Bruce Bordelon talksabout Noiret, a newcomer to the Indiana wine scene.Most often used in red wine blends, Noiret is knownfor its deep color, moderate tannins, and pepperyquality.

scene, Noiret (pronounced nwar-AY’) may be the best alternative redvariety to Chambourcin.

While it has low sugar and acidlevels, Noiret is often prized as ablending grape because of itspepper and mint flavors, richcoloring and bold tannins.

Winemaker's notes:

According to winemaker Larry Satek of Satek Winery, the peppery nature ofNoiret can be overwhelming in a stand-alone varietal, which is why it's moreoften used in a blend.

"Noiret has very intense black pepper characteristics—more black pepperthan one would want," he says. "But in a blend, its black pepper and tanninsmake a much broader tasting wine," he says.

He uses Noiret in Larry's Luscious Dry Red, a blend that won Indiana-Grown French-American Wine of the Year at the 2013 Indy InternationalWine Competition.

"Wine writers have said it's like a Bordeaux blend," he says. "They'reamazed that it comes from local grapes."

In years when the grapes taste less peppery, Satek makes a varietal Noiret.

"That's when it has nice fruit flavors, a bit of oak, and those tannins willsoften up over time and become quite drinkable," he says. "Noiret's a newgrape. We're still learning."

Food pairings:

Satek recommends serving Noiret with hearty red meats such as steak andlamb.

Credits: Photos by Tom Campbell. Videos by Kelsey Getzin. Web version by Andrew Banta.

Through the Grapevine graphic by Russ Merzdorf.

Next Tuesday: A look at drift, the aerial migration of herbicides fromcrops such as soybeans and corn to highly sensitive vineyards.

Related Links

Grape Varieties for Indiana

Commercial Winemaking Production Series (Enter topic into search)

Purdue Extension Wine Aroma Descriptor Manual

http://www.satekwinery.com/https://mdc.itap.purdue.edu/item.asp?Item_Number=HO-221-W#.UieIBrzaikEhttps://mdc.itap.purdue.edu/http://www.foodsci.purdue.edu/research/labs/enology/AromaManualScan1stEd.pdfhttps://youtu.be/NqSZMfk94Sg



Growing Grapes in Indiana

"Try on Traminette" website

Wineries of Indiana

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Week 2: Mind the Vines—Preventing Herbicide Drift

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Video


It takes moxie to grow wine grapes in th e Midwest.Yet nestled among Indiana's acres of corn and soybeans, squeezed between hog operations








Cheers.

Week 2: Mind the Vines—PreventingHerbicide Drift


The sight of whitened, curled leaves on hisgrapevines no longer surprises DaveSimmons, co-owner of Simmons Winery inColumbus, Ind.

Simmons' vineyards are hit nearly everyyear by drift, the aerial migration ofherbicides from row-crop fields to non-targeted areas, such as vineyards. Theimpact of drift on the highly sensitivegrapevines is easy to identify: stuntedvines, distorted leaves and shrunkencanopies.

Purdue Agriculture > Agricultures Magazine > Week 2: Mind the Vines—Preventing Herbicide Drift


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Purdue viticulture specialist Bruce Bordelon discussesdrift, the aerial migration of herbicides from crop fieldsto highly sensitive vineyards.

"This year is probably worse in overall damage," Simmons says. "A lot ofthe vines are weak, unhealthy. Some of them, like Marechal Foch, just lookawful."

Drift poses a significant threat to grape growers, particularly in the Midwestwhere vineyards are often surrounded by corn and soybean fields that aresprayed with plant growth regulators such as dicamba and 2,4-D. Theherbicides are designed to squelch weeds, but they can spread to otherareas in droplet form or by volatizing into the air as a gas.

Some grapevines affected by driftgrow out of the damage whileothers are permanently stunted. If avineyard is struck by drift before thegrapes have set, fruit developmentand yields may suffer. In severecases, vines can wither and die.

Larry Pampel, co-owner of WhyteHorse Winery in Monticello, Ind.,says the loss of a vine is especially

painful because of the time it takes to rear a fruit-bearing grapevine.

"It's not like a row crop that you can replant and harvest the next year," hesays. "If you lose a vine, you're looking at three to four years to recovery."

Growers can report drift incidents to the Office of Indiana State Chemist,which regulates the use of pesticides. The OISC, based at PurdueUniversity, will try to pinpoint the source of the drift to verify that label lawshave been followed properly. Sprayers who violate label laws face penaltiesand reparation costs.

Drift damage is the top pesticide complaint fielded by the OISC, whichinvestigates about 50 cases of drift a year. But Dave Scott, manager of theOISC Pesticide Program Administration, says identifying the source can bedifficult.

"Grapes are extremely sensitive to any growth regulator herbicide," saysScott. "Even in low amounts, herbicides will have some impact."

http://www.whytehorsewinery.com/http://www.whytehorsewinery.com/http://www.oisc.purdue.edu/https://youtu.be/Z3Mem3B1PTA



Good NeighborsIndiana has about 600 acres ofgrapes, compared with about11.3 million acres of corn andsoybeans.

Since January of 2012, thenumber of pesticide applicatorswho have registered withDriftWatch has risen from 175 to458. Registered growers ofspecialty crops increased from500 to 2017, and the number ofregistered pesticide-sensitivefields jumped from 727 to 2866.

Sources: U.S. Department of Agriculture, DriftWatch

Simmons has twice filed complaints with the OISC. In one case, the OISCdetermined that a neighbor had sprayed on a windy day, and Simmons wascompensated; no direct cause could be found for the second incident, andSimmons says he no longer reports drift.

"It's usually impossible to find out who caused it," he says. "It's just outthere in the air. Someone could spray two miles down the road, and it canvolatize and move down here."

To help minimize the potential for drift, growers of specialty crops canpublicize their location on the online registry DriftWatch, created by Purdue.Pesticide applicators can use the maps on DriftWatch to note sensitiveareas nearby before spraying. Leighanne Hahn, the website's director ofoperations, says the agricultural community has accepted DriftWatch toolsreadily.

"Our users tell us that it works,"she says. "As the interactionbetween row- crop farmers andgrowers of specialty cropsincreases, mutual respect is goingto continue to develop.Everybody's going to find ways towork together."

Kim DeWees, president of VisionAg Inc., a company hired by row-crop farmers to spray their fields,says her employees useDriftWatch maps to look forsensitive areas before spraying.Applicators also are trained to useproper nozzles, check wind speedand follow label instructions toprevent drift, and a drift guard

https://in.driftwatch.org/



agent is added to sprayer tanks ifneeded.

"We try hard," says DeWees. "No one wants drift to happen."

Grape growers Simmons and Pampel, who is also president of the IndianaWinery and Vineyard Association, try to protect their vineyards in the mostdirect way possible—establishing good relations with local row-cropfarmers.

"All of my neighbors are aware that I grow grapes, and they don't spray 2,4-D out of respect for that," says Simmons. "You can also go to the localagribusinesses responsible for spraying and let them know. They'll workwith you."

Scott says that while there is always potential for tension among growers,he has seen a change in attitude over the last 30 years.

"There's been an increase in awareness among row-crop farmers," he says."They understand that corn and soybeans are not the only crops in the state—some producers grow specialty crops as well. They recognize the benefitof diversity in agriculture and the need to coexist."

Credits: Photos by Tom Campbell & Natalie van Hoose. Video by Kelsey Getzin. Web version by

Andrew Banta. Through the Grapevine graphic by Russ Merzdorf.

Next Tuesday: Purdue experts explain how harvesting wine grapes atthe perfect time takes a combination of science, art and luck.

Related Links

Driftwatch: Watch Out for Grapes

Stay on Target: Prevent Drift



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Week 3: Picking at the Peak

https://ag.purdue.edu/agricultures/Pages/ThroughTheGrapevine/03-Harvest.aspx#.XYz-r3t7nAI[9/26/19, 2:08:59 PM]



Video


It takes moxie to grow wine grapes in th e Midwest.Yet nestled among Indiana's acres of corn and soybeans, squeezed between hog operations








Cheers.



On a September morning, a group of Purdue University students trudgesinto the vineyards at the Meigs Horticulture Research Farm south ofLafayette, Ind. Selecting a pair of pruning shears and gloves, they crouchamong the vines and examine the low-hanging grapes, looking for the mostpristine clusters.

The highlight of the entire grape-growing season is here—it's harvest time.

Purdue Agriculture > Agricultures Magazine > Week 3: Picking at the Peak

Photo Gallery: Purdue Students Bring in theGrapes


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For weeks, the grapes have been ripening in a process known as"veraison," transforming from hard, opaque berries into soft, translucentfruit. Their color deepens, sugar levels rise, and they develop the flavor andaroma compounds that make wines unique.

But choosing the right time to harvest is no simple task. The winemaker cananalyze the sugar content and acidity of the grapes, but because many ofthe flavors and aromas do not emerge until after fermentation, what lies in agrape is just the specter of the wine it will produce.

In the following video, Purdue viticulture specialist Bruce Bordelon andprofessor of enology and winemaker Christian Butzke explain the science—and guesswork—behind deciding when to harvest wine grapes.

A cluster of grapes glistens with dew at the Meigs HorticultureResearch Farm.

‹ ›

https://youtu.be/2dF4Cw4G2uA



Purdue viticulture specialist Bruce Bordelon and professor of enology Christian Butzke explain howchoosing the right time to harvest wine grapes is both a science and an art.

Credits: Photos by Tom Campbell. Video by Kelsey Getzin. Web version by Andrew Banta. Through

the Grapevine graphic by Russ Merzdorf.

Next Tuesday: Indiana's wine industry may be small, but we've gotsomething big to boast about—a top spot in the history of Americanwinemaking. Tune in next week for the story of enterprising winemakerJohn James Dufour and the country's first commercial winery.

Related Links

"Cool summer to benefit Indiana grapes, future wines" (Purdue newsrelease)

Harvesting Grapes



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Week 4: Serving the Nation—the History of Indiana Winemaking

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In this multimedia series, we give you the insider's eye on Indiana wines. Tune in eachTuesday for a snobbery-free exploration of a host of viticulture and enology topics.



If asked to name the birthplace of commercial American winemaking, youmight guess Virginia, New England or perhaps Spanish-occupied Florida.You probably wouldn't pick Indiana.

But it was in the southeastern corner of our state along the banks of theOhio River that a colony of Swiss émigrés cleared woodlands and plantedgrapevines in what would become the young nation's first successfulwinemaking venture.

The year was 1802. The Swiss vinedressers had fled war-torn Europe,joining their countryman John James Dufour, who arrived in the States sixyears earlier to pursue his life's goal—to become the first person to produceconsistently good wines from American-grown grapes.

Purdue Agriculture > Agricultures Magazine > Week 4: Serving the Nation—the History of Indiana Winemaking

Making History: the Swiss Vine-Dressers ofVevay, Indiana

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Dufour was preceded by two centuries of failure. Though wild grapevineswere abundant in the New World, their fruit made tart, unpalatable wines,and efforts to raise transplanted European varieties proved futile. TheEuropean vines had no resistance to American pests and disease andwere too tender to survive the harsh winters of the eastern states andmidwestern frontier. There was not yet any understanding of hybridizationor genetics; growers could not fathom why the vines on which theylavished so much care did not flourish. Wine drinkers, meanwhile,resorted to importing wines from Europe, which were fortified with spiritsas a means of preservation on the transatlantic voyage.

Dufour, however, was determined to buck the trend. He spent 20 yearsstudying viticulture and tending his families' vines in Canton de Vaud,Switzerland, before immigrating to America at the age of 33.

"He was very persistent and single-minded," says Jim Butler, co-author ofIndiana Wine and owner of Butler Winery. "He knew that growing grapes inAmerica would require new techniques."

Dufour visited every American vineyard of which he heard, includingThomas Jefferson's Monticello estate, trying to determine why they wereunsuccessful. He then planted 35 varieties of grapes in Kentucky, about25 miles south of Lexington. When the initial results looked promising, heencouraged his Swiss friends and relatives to join him in the States, but afew years after they arrived, the bulk of the vineyards—planted almostexclusively with European grape varieties—succumbed to disease.Eventually, the Kentucky vineyards were abandoned.

Having purchased land in southern Indiana, an area that would becomeknown as "New Switzerland," the Swiss grape growers relocated their

A fragment of a map showing the land John James Dufourpurchased in 1802 along the banks of the Ohio River. Christened"New Switzerland," the wilderness was cleared and planted by acolony of Swiss grape growers. Image provided by the Indiana StateLibrary.

http://www.butlerwinery.com/



Raise Your Glass Like It's 1813In the collection of Dufour familypapers housed at the Indiana StateLibrary is an extensive list of toasts.Here are a few favorites to proposeat your next gathering:

Love to one, friendship to a few,goodwill to all.

May we always be happy and ourenemies know it.

The American triumvirate—love,wine, and liberty.

May the evening's diversion bearthe morning's reflection.

May we have in our arms whatwe love in our hearts.

Short shoes and long corns to theenemies of freedom.

May we never know sorrow butby name.

efforts, planting only the varieties that had best survived in Kentucky:Cape and Madeira.

Though Dufour believed the Cape and Madeira grapes were European,they were actually European-American hybrids, a feature that improvedtheir ability to weather the cold and ward off disease. In New Switzerland,the vineyards fared better, though it was a hardscrabble existence for theSwiss in the early years. But their tenacity paid off: by 1810, the grapeshad produced 2,400 gallons of wine, described by Dufour's brother in anewspaper article as "superior to the claret of Bordeaux." This claim mayhave been exaggeration, says Butler.

"There were a lot of mixed reports about how good the wine was," hesays. "Generally, the longer it had been since that individual drankEuropean wine, the better the Cape wine tasted."

Nevertheless, the wine from NewSwitzerland grew in popularity,and the vinedressers found agrowing market in major frontiercities such as Cincinnati, St.Louis, Louisville and Lexington.In 1813, the town of Vevay wasbuilt in New Switzerland, and itgrew to a small city of 190houses in two years. At its peak,the Vevay wine industryproduced 20,000 gallons of winea year. In a span of 10 years, theSwiss colony on the Ohio Riverhad managed to generate thefirst successful winemakingindustry in America, and theirwine had acquired nationalrenown.

But success was short-lived. Thecommunity was hard hit by aneconomic depression in the1820s, and the sudden increasein whiskey production—distilledby farmers who could not findbuyers for their corn—drovedown the price of wine. TheSwiss of Vevay began to turn tomore profitable agriculturalpursuits.

It was during this period, however, that John James Dufour made one of



his most significant contributions to American viticulture. He compiled hisextensive knowledge into The American Vine-Dresser's Guide, a textbookastonishing in its breadth and modernity.

Purdue University viticulture specialist Bruce Bordelon says Dufour's keensense of observation was responsible for his insights and ultimatesuccess as a vineyard manager and winemaker.

"He had a deep understanding of grape-growing, one that could equal thatof many experts today," says Bordelon. "Even though he didn't have thebenefit of modern science, many of the management practices that herecommends are still applicable in the modern vineyard."

Dufour died in 1827, a year after his guide to American viticulture waspublished. The Vevay wine industry was slowing, and his book had notbeen widely distributed. But his dream of finding reliable ways of makingwine from American-grown grapevines had been realized, says Bordelon.

"If he could see the American wine industry today, he would be proud."

Credits: Web version by Andrew Banta. Through the Grapevine graphic by Russ Merzdorf.

Next Tuesday: Short summers and bitter winters have long dictatedwhich grape varieties we cultivate in the Midwest. Join us next week fora discussion of how steadily rising temperatures have changed thekinds of grapes we grow in Indiana and the wines we produce.

Related Links

The American Vine-Dresser's Guide



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Week 5: Weathering Climate Change—Indiana Warms Up to Wine Grapes

https://ag.purdue.edu/agricultures/Pages/ThroughTheGrapevine/05-ClimateChange.aspx#.XYz-1Xt7nAI[9/26/19, 2:09:33 PM]



Video


Frost-damaged wine grapes. Full-size image.Photo by Bruce Bordelon.

In this multimedia series, we give you the insider's eye on Indiana wines. Tune in eachTuesday for a snobbery-free explor ation of a host of viticulture and enology topics.



Grapes have a hard-knock life in Indiana. Bitter winters, springfrosts and hot, humid summersrequire great hardiness from avine that must flourish year afteryear.

This is why the majority of grapesgrown in Indiana are hybrids,rather than the Vitis viniferavarieties that thrive in the mild climates of Mediterranean Europe andCalifornia. Hybrids such as Frontenac, Steuben and Traminette are betterable to handle cold temperatures and the diseases that can result fromheavy rainfall during the growing season.

But state climatologist Dev Niyogi says some aspects of Indiana's climateare becoming milder. Over the last 30 years, Indiana's mean annualtemperature has risen slightly, night temperatures have increased, and thegrowing season—the number of frost-free days—has lengthened.

"The degree of change depends on which part of the state you are talkingabout, but change is happening," he says.

The shift has led some growers in the southern part of the state to take agamble on Vitis vinifera, which can be damaged by sub-zero temperatures.

Purdue Agriculture > Agricultures Magazine > Week 5: Weathering Climate Change—Indiana Warms Up to Wine Grapes


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Graph showing the number of days in Indiana with more than one inch of rainfall. Full-size image.Image courtesy of the Indiana State Climate Office, Purdue University.

Ted Huber of Huber Winery in Starlight, Ind., began planting varieties suchas Cabernet Sauvignon, Cabernet Franc and Pinot gris in the mid-90s.

"In the '80s and '90s, we noticed that the weather patterns were changing,"he says. "September, October and May were all getting warmer. Wedefinitely have longer growing seasons than before."

Purdue University viticulture specialist Bruce Bordelon says warmertemperatures and a longer growing season could also be good news forlate-ripening hybrid varieties such as Chambourcin, Norton and Vidal.

According to Niyogi, climate models forecast that temperatures will increaseover the next few decades, the growing season will continue to lengthen,and there will be wider swings in rainfall patterns and a higher propensityfor extreme weather. While the average amount of rainfall may stay fairlyconstant, storms are likely to be more intense.

For ripening grapes, heavy rainfall can be "disastrous," says Bordelon. Raincan cause berries to split and crack, leaving them vulnerable to disease andpests.

The models also predict that days with temperatures in excess of 100degrees will become more common. Severe heat can stall the developmentof flavor and aroma compounds in ripening grapes.

"Grapes don't really gain any benefits from temperatures above 90degrees," Bordelon says.

The major concern for Indiana growers, however, is whether the unusualweather that characterized the past decade will continue.

Niyogi predicts it will. "More extremes is the new normal," he says.

https://ag.purdue.edu/agricultures/ThroughTheGrapevine/precipitationGraph.jpghttp://www.huberwinery.com/https://ag.purdue.edu/hla/Pages/Profile.aspx?strAlias=bordelon&intDirDeptID=16



U.S. Department of Agriculture plant hardiness zones.Full-size image. Image courtesy of Bruce Bordelon.

Bordelon also expresses concern. "We've set major records for heat,drought and rainfall in recent years. If we have more fluctuations, then we'lllikely experience more problems like frost damage, hail, drought andexcess rain. A few years of crop failure would be devastating to growers."

Greg Jones, a climatologist at Southern Oregon University who researchesthe influence of climate on viticulture, says that the combination of warmertemperatures and increased humidity and rainfall will require growers to beflexible.

"Growing grapes is about adapting to what the climate gives you," he says."That's what growers are good at."

He advises growers to plantvarieties that are a good matchfor the local climate. "There's areason hybrids do well in theMidwest. That's where theygrew up."

But Jones suggests thatgrowers experiment with a fewvarieties as well. "Look atvarieties that will have future

potential if the climate continues to warm."

For Ted Huber, the changes have been positive so far. The Vitis viniferavines he planted nearly 20 years ago have done well.

"They've been in production ever since we planted them," says Huber. "Thevine quality, grape quality and wine quality have all been outstanding. Atone time, these were considered hard-to-grow varieties for southernIndiana, but they're not that much harder to grow anymore."

Credits: Web version by Andrew Banta. Through the Grapevine graphic by Russ Merzdorf.

Next Tuesday: From the vine to the destemmer, crusher and press—discover how wines are made as we track what happens to grapesharvested from Purdue's research vineyards.

Related Links

Growing Grapes in Indiana

Grape Varieties for Indiana

Sour grapes: Researchers say climate warming could impact U.S. wineindustry(Purdue and Utah State University news release)

Climate Change: How will you manage our water resources?

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Week 6: From Vine to Wine—How Wine is Made at Purdue

https://ag.purdue.edu/agricultures/Pages/ThroughTheGrapevine/06-Winemaking.aspx#.XYz-43t7nAI[9/26/19, 2:09:49 PM]



Video



Week 6: From Vine to Wine—How Wine is Madeat Purdue


It's mid-October, and the grapes harvested from Purdue University'sresearch vineyards have been trucked to Nelson Hall of Food Sciencewhere they are stored in a cooler, waiting to be processed.

In the pilot winery, enology specialist Jill Blume and her student assistantsroll up the sleeves of their red coats and get down to business—destemming, crushing and pressing the dozens of grape varieties that rollthrough their doors. The juice is then wheeled down the hall to the enologylaboratory to be cooled, fermented and racked.

In the following videos, Blume explains each step in the winemakingprocess for white and red grapes.

Purdue Agriculture > Agricultures Magazine > Week 6: From Vine to Wine—How Wine is Made at Purdue


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Purdue University enology specialist Jill Blume describes how white wine is made in the Purdue pilotwinery.

Purdue University enology specialist Jill Blume describes how red wine is made in the Purdue pilot winery.

Members of the Purdue Wine Grape Team instruct several courses forstudents interested in viticulture and enology, including a wine appreciationcourse and a class on commerical grape and wine production. Aspiringwinemakers can get hands-on experience by working in the winery andenology laboratory, as seen in the photo gallery below.

Credits: Photos by Tom Campbell and Natalie van Hoose. Video by Kelsey Getzin. Web version

by Andrew Banta. Through the Grapevine graphic by Russ Merzdorf.

Pressing Details: Purdue Students Learn Winemaking

Chardonnay grapes drop into the destemmer at the PurdueUniversity pilot winery.

‹ ›

https://ag.purdue.edu/foodsci/extension/winegrapeteam/Pages/default.aspxhttps://youtu.be/fvjB8L_iBxQ



Next Tuesday: Could moderate consumption of red wine stave offAlzheimer's disease? Tune in next week for the answer as we explorewine's healthful components.

Related Links

Commercial Winemaking Production Series (Enter topic into search)

Facilities of the Purdue Wine Grape Team



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Week 7: A Drink to Your Health

https://ag.purdue.edu/agricultures/Pages/ThroughTheGrapevine/07-Health.aspx#.XY0D1Xt7nUJ[9/26/19, 2:31:02 PM]



Video




By Natalie van

e

Though wine has been used medicinally for more than four millennia,researchers have only defined some of the chemical components thatmake wine healthful in the last few decades.

In the 1990s, the "French Paradox"—the observation that the Frenchhave comparatively less incidence of heart disease despite a nationaldiet rich in fat and dairy—prompted the hypothesis that regular, moderateconsumption of wine offered significant health benefits. The resultingflurry of studies revealed wine's ability to help protect againstcardiovascular disease, type 2 diabetes and certain cancers, whilelowering blood pressure and "bad" cholesterol.

Many of these benefits are conferred by polyphenols, the antioxidant andanti-inflammatory chemical components found in the skin and seeds ofgrapes. While both white and red wine contain polyphenols, red wine hasa greater amount because its winemaking process requires longer contactwith the grape skins.

The polyphenolic compounds in wine could also be good for your brain.Purdue University professor of food science and nutrition Mario Ferruzzicollaborated with Giulio Pasinetti and Lap Ho from Icahn School ofMedicine at Mount Sinai to provide evidence that the polyphenols in redwine can reduce the risk for Alzheimer's disease.

Purdue Agriculture > Agricultures Magazine > Week 7: A Drink to Your Health


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Purdue professor of food science and nutrition Mario Ferruzzi discusses how a moderate consumption ofwine can improve blood flow and lower risk for a variety of chronic and degenerative diseases.

Their research showed that moderate consumption of a CabernetSauvignon and a muscadine wine may inhibit the development ofAlzheimer's disease and memory decline.

Interestingly, the distinct polyphenolic compounds of each wine—oneproduced from the European grape s vinifera, the other the nativeAmerican grape Vitis rotundifolia—impacted the brain in different ways.This suggests that consuming a variety of wines and grape productscould be a more effective method of preventing Alzheimer's disease thansticking to your favorite Merlot.

But before you hustle to the wine aisle, keep in mind that drinking winecannot substitute for a healthy lifestyle, and excessive drinking can leadto serious health problems such as high blood pressure, cancer, and liverand brain damage. To reap the health benefits of wine, you shouldconsume wine on a regular basis and only in moderation. Moderateconsumption can be defined as about 16 ounces or less, depending onthe individual.

Also, polyphenols and the health advantages they can provide are notexclusive to wine. Foods such as cocoa, strawberries, blueberries,apples and grapes and beverages such as tea and grape juice alsocontain polyphenols and are excellent alternatives or supplements towine.

Credits: Video by Kelsey n. Web version by Andrew Banta. Through the Grapevine graphic by

Russ Mer

zdorf.

Next Tuesday: What makes for a bad bottle? Join us next week as we

https://youtu.be/yyoTfWdwBOQ



tackle cork taint, oxidation and other wine defects.

Related Links

Study shows how to boost value of Alzheimer's-fighting compounds(Purdue news release)

Heterogeneity in red wine polyphenolic contents differentially influencesAlzheimer's disease-type neuropathology and cognitive deterioration

Red wine, fruit compound could help block fat cell formation (Purduenews release)



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Week 8: Detecting Defects

https://ag.purdue.edu/agricultures/Pages/ThroughTheGrapevine/08-DefectDetection.aspx#.XYz_Jnt7nAI[9/26/19, 2:10:56 PM]



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Purdue professor of enology Christian Butzke explains cork taint, a defect that causes strong off-odors inwine.




You pop the cork, and a moldy odor fills the air. Or you spy what appearto be splinters of glass swirling in your drink. What gives? Purdueprofessor of enology Christian Butzke discusses four wine flaws andexplains which are merely aesthetic and which should send you down tothe cellar for a fresh bottle.

Cork taint

Purdue Agriculture > Agricultures Magazine > Week 8: Detecting Defects


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If you detect a musty, moldy smell in your wine, the culprit could be 2,4,6-trichloroanisole (TCA), a malodorous chemical compound that causescork taint. TCA can form when natural bark corks are lightened withchlorine bleach; the chlorine reacts with mold to produce TCA, which isextraordinarily powerful even in small amounts.

"A teaspoon of TCA could spoil all the wine that is produced in the entireUnited States in any given year," says Butzke. "It's one of the mostpotent odorants that we have in nature."

But the trouble with cork taint is not only its offensiveness to the nose. Itcan also mask the rich and varied aromas that make wine unique.

"It can make wine smell less interesting, and that's not what a winemakerwants," Butzke says. "I want people to smell and enjoy the wine exactlylike I made it. I don't want the closure to affect any of the quality."

But what was once a common problem is on the decline, thanks to areduced use of chlorine bleach as well as an increase in the use ofalternative bottle closures such as screw caps and synthetic corks.

Now only about one in 100 bottles is tainted, says Butzke.

Oxidation

Oxygen is no friend of wine. It can destroy wine's delicate aromas andalso causes the color of white wine to darken and brown. But whilewinemakers take measures to limit their wines' exposure to oxygenduring the winemaking process, all bets are off once you open a bottle ofwine at home.

This is why Butzke recommends consuming an opened bottle of wine assoon as possible; white wine should be drunk within 24 hours of beingopened, and red wine should be consumed within a week (if you can waitthat long). Store both reds and whites in the refrigerator after they havebeen uncorked, and let reds warm back up to room temperature beforeyou drink them.

And don't waste your money on wine-preserving contraptions.

"Once the first glass is poured, air enters the bottle, and the damage willcome from that," Butzke says. "That’s why a lot of little gadgets, pumpsand gas bottles and all that don’t help much. The air has already gotteninto the bottle and been absorbed by the wine."

To guarantee the best quality when ordering a glass of wine at arestaurant, Butzke recommends that you make sure the wine comes froma freshly opened bottle.



Purdue professor of enology Christian Butzke discusses naturally-occuring wine flaws such as "winediamonds" and protein haze.

Tartrate Crystals

Romantically known as "wine diamonds," tartrate crystals form when thepotassium salt of tartaric acid—the main component responsible for thetartness of wine—deposits on the bottom of the bottle or the cork, oftenas a result of storing the wine at very cold temperatures. These crystalsare usually removed by the winemaker from the fermentation tank beforebottling but may on occasion find their way into a bottle of wine.

If you do find them in your glass, don't be alarmed.

"They look a bit like glass, but they're harmless," Butzke says. "And theydon't taste or smell like anything, so they don’t really affect the quality ofthe wine. Take them as an indicator that wine is a very natural product."

Protein Haze

If your wine looks hazy, it may be a sign that the natural proteins in thegrapes have lost their solubility in the alcohol-rich wine. Like tartratecrystals, however, this wine flaw is purely cosmetic and a sign of minimalprocessing of the wine by the winemaker: protein haze will not alter thetaste or the aroma of the wine.

The winemaker can prevent protein haze by adding natural clay duringthe winemaking process. The clay pulls the proteins down to the bottomof the tank or barrel, and the refined wine can be siphoned away from thesediment.

"Wine defects do happen, but I think that's the exciting part about wine,"Butzke says. "Every wine is unique, and that's part of the thrill in openinga new bottle of wine. You never know what you’re going to get."

Credits: Video by Kelsey Getzin. Web version by Andrew Banta. Through the Grapevine graphic

by Russ Merzdorf.

https://youtu.be/_O6bGo14-pU



Next Tuesday: If the thought of choosing wines for the holidays makesyou tremble, relax! Whether you're new to the wine aisle or trying toplease picky guests, our wine-buying guide for the frightened isdesigned to put the fun back into selecting wine.

Related Link

Commercial Winemaking Production Series: Chlorine Use in the Winery



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Week 9: Buying Wine—a Guide for the Frightened

https://ag.purdue.edu/agricultures/Pages/ThroughTheGrapevine/09-BuyingWine.aspx#.XYz_Nnt7nAI[9/26/19, 2:11:14 PM]



Video


Label LiteracyStumped by a wine label? Here ishow to decode the information.

Year: The year listed on the labelis the vintage year, the year thegrapes were grown. The vintageyear may differ from the year thewine was bottled.

Variety: Legally, at least 75

To conclude our trip from vine to wine, we present a two-part guide to selecting and buyingwine. In Week 9, learn why choosing a wine at the supermarket or a winery should make you

feel like a kid in a candy store. In Week 10, take a look at which wines the Purdue Wine Grape

Team experts will be serving at their tables this holiday season. Plus, find out what to do when

the cork breaks inside the bottle (besides panic).

Week 9: Buying Wine—a Guide for theFrightened


It's a classic scene: a customer selects a wine from a dizzying list ofchoices at an upscale restaurant, and the mustachioed server bristleswith disdain. Or a patron finds herself the object of frigid stares in atasting room where everyone is sleekly dressed and swirling glasses ofwine, their pinkies raised.

These kinds of images causemany people to steer clear ofwine. But they shouldn't, says BillOliver, president of Oliver Wineryin Bloomington, Ind.

"The basic premise that wineshould be fun and not intimidatinggets to the heart of what we havebeen doing at Oliver for 40 years,"he says. "I’ve been in Californiatasting rooms and felt either sizedup as to whether I was worthy oftheir wines, or just treated like adummy. At our tasting room, wework hard to make sure that guy

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percent of the wine in a bottlemust come from the grape varietynamed on the label. That 25percent "wiggle room" allows awinemaker to add other varietiesto make the wine more interestingor correct for imbalances in sugaror acidity.

Alcohol percentage: This is notan exact measurement. Theactual percentage of alcohol in abottle may be a percent lower orhigher than what the label states.

Reserve: Usually, "reserve"means this bottle of wine isspecial, perhaps the winemaker'sbest that year or part of a smallerbatch. But as "reserve" has nolegal definition, seeing it on a labeldoes not guarantee that the wineis somehow unique.

Estate: An estate wine is made inthe same location that the grapeswere grown.

in the John Deere hat—who mighthave a Ph.D. in agronomy fromPurdue—is just as comfortableand welcomed as the certifiedwine snob."

Sarah Shadday, wholesale andmarketing coordinator of MallowRun Winery in Bargersville, Ind.,says that Hoosier friendlinessmakes Indiana a great place todiscover wine.

"Indiana winemakers tend to be alittle bit more laid-back while stillpassionate about their product,"she says. "We don't expect you toswirl and smell, but if you ask ushow, we'll be more than happy toteach you. You may think that a wine tasting will be intimidating, but wehope to break that expectation by showing how approachable, diverseand fun Indiana wineries can be."

Larry Pampel, president of the Indiana Winery and Vineyard Association,says that tasting room staff is trained to put customers at ease.

"Wine tasting rooms are welcoming places," he says. "The staff is thereto make you comfortable, and they have a lot of experience with peoplewho are new to wine culture. They'll help you find something you like."

One advantage of visiting a winery's tasting room, particularly if you are abeginner, is the opportunity to try a series of wines and discover whatyou enjoy.

"Going to a tasting room can help you figure out if you lean more towardsweet or dry wines, for example," says Pampel, who also co-owns WhyteHorse Winery in Monticello, Ind. "And there's no right or wrongpreference. That's the beauty of wine."

If you're brand-new to wine, Pampel suggests starting on the sweet side.Oliver and Shadday recommend Catawba for sweet-toothed consumerswhile those who favor a dry wine should try Chambourcin, a rich andfruity red wine. Traminette, Indiana's signature grape, is a spicy, semi-drywine with floral notes that tends to be popular with consumers on bothsides of the sweet-dry divide.

If you just can't let go of your favorite brew, consider these words fromPampel: "There's a great degree of difference among wines, a broadrange. You will find something you enjoy. And let's face it—opening abottle of wine over dinner with the one you love is much more romantic

http://mallowrun.com/http://mallowrun.com/http://www.indianawines.org/iwgc/?loc=guildhttp://www.whytehorsewinery.com/http://www.whytehorsewinery.com/



Purdue professor of enology Christian Butzke offers wine-buying advice to the nervous or intimidatedconsumer.

than popping open a beer."

Facing that wall of wines in the supermarket need not be a frighteningexperience either, says Christian Butzke, Purdue professor of enology.See the video below for Butzke's tips for the timid.

Credits: Video by Kelsey Getzin. Photo by Natalie van Hoose. Web version by Andrew Banta.

Through the Grapevine graphic by Russ Merzdorf.

Next Tuesday: You've bought a bottle ... now what? Join us next weekas we wrap up our ten-week trip from vine to wine with advice on whatto do when the cork breaks and how to store your wine properly. Plus,take inspiration from what the Purdue Wine Grape Team will be servingat their tables this holiday season.

Related Links

Getting to Know Indiana Wines

Purdue Wine Grape Team

Wineries of Indiana



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Week 10: Pass the Cheer—Wine Recommendations for the Holidays

https://ag.purdue.edu/agricultures/Pages/ThroughTheGrapevine/10-WineGuide.aspx#.XYz_Snt7nAI[9/26/19, 2:11:31 PM]



Video


Huber Winery's Fall SangriaRecipe

3 parts spiced applewine

1/2 part brandy

apple slices andcinnamon sticks




The vineyards are bare and the barrels are full—it's time to enjoy thefruits of our labor. In this final episode, we take you into the kitchens ofthe Purdue Wine Grape Team experts to find out which wines they'll beserving this holiday season and the dishes that best complement theirselections.

Jeanette Merritt, marketing director of the Purdue Wine Grape Team

My husband and I are hog farmers. Thatmeans we have pork for our holidaymeals, usually a ham loaf or a citrus-glazed ham. I love serving ChambourcinRosé with pork dishes. We have quite afew wineries in Indiana that make anexceptional dry Chambourcin Rosé: HuberWinery, Oliver, Butler and French Lick arejust a few.

If you want to serve a variety of wines atyour Thanksgiving table, I recommendChardonel, Traminette, ChambourcinRosé, Chambourcin and Port.

Chardonel (pronounced SHAR'-du-nel) willmake any Chardonnay fan happy. TheChardonel grape is a hybrid of

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3-5 parts Sprite

ice cubes

Combine wine, brandy,apple slices and cinnamonsticks and chill for 1-2hours. Add Sprite and icecubes. Stir and serve.Recipe courtesy of JeanetteMerritt.

Chardonnay and Seyval Blanc, so itmakes a wine that many people will befamiliar with.

Traminette is a very food-friendly wine.Many styles are semi-dry to semi-sweet,so for guests who don't usually drink wine,Traminette is more approachable than adrier wine.

Chambourcin (pronounced SHAM'-ber-sin)is a great choice for a locally produced dry red wine. It can also be madeas a rosé.

Port or any fortified Indiana wine makes for a wonderful after-dinnerdrink. Ports are higher in alcohol, so I serve them in smaller glasses andpair them with cheesecake, a cheese tray or even persimmon pudding.

Jill Blume, Purdue University enology specialist

Our family of about 30 people is going "local" this Thanksgiving. Insteadof turkey, we'll be deep-frying fish caught by my husband. For dessert, Iwill be pairing my daughter Dru's homemade Sugar Cream Pie withFrench Lick's Crema Dolce (a cream sherry-style dessert wine) and herwarm apple crisp with some Indiana Traminette.

Watch some football, play a few friendly games of darts, poker andbilliards, sing a little karaoke, maybe even take a dip in the hot tub—that's how the Blumes roll on Thanksgiving. And in keeping with tradition,we'll sample some fruit wines throughout the day. Red raspberry wine isalways a hit!

Bruce Bordelon, Purdue University viticulture specialist

Holidays are a great opportunity to clean out thecellar since you can find a food to pair with any

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wine. Big meals always include a dessert course,so this is a great time to break out the late-harvestand dessert-style wines that you've picked upthrough the year.

At Christmas, a portion of the Bordelon family getstogether at my parents' house in Sand Springs,

Okla. We're Cajun, so it's a family tradition to cook up a duck gumbo withfowl we've hunted, which I serve with a Noiret wine or a red blend. I try tohave a nice Traminette and dry Vidal (pronounced vee-DAWL') orChardonel to pair with the turkey or ham. Because my family membersare casual drinkers, I tend to choose fruit wines and semi-sweet wines forthem. But we enjoy all types of wine, whether it is sweet blackberry or dryChambourcin.

Christian Butzke, Purdue University professor of enology

At my house, we kick off the festivities with Easley Winery's IndianaChampagne, and while I'm busy in the kitchen, I like to drink a glass ofRiver City's Vignoles—that's what "cooking with wine" really means.

Turkey always tastes better when it's infused with Traminette. The wine'spassion fruit and rose petal characters go deliciously well with the mild-flavored meat. I baste our bird with Wildcat Creek's Traminette, using agenerous amount so that the sugars caramelize over the turkey in theoven. The wine also drips down into the pan, so some of that sweetfruitiness gets in the gravy as well.

If you're looking for a red wine to serve at the table, I recommend Larry'sLuscious Dry Red, which is the Indiana French-American Wine of theYear. And after you've glutted yourself, Starlight Distillery's apply brandymakes a great digestive.

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Week 10: Pass the Ch

Documents

Week 1: Getting to Know Indiana Wines · t takes moxie to grow wine grapes in the Midwest. Yet nestled among Indiana's acre s of cor n and soybeans, squeezed between hog operations