The best hybrid variety for winemaking?

[BobF]

Thanks Vern.

 

[GreginND]

Yes, I think Vern has the right information. The "cold hardy" vines should do fine in warmer climates. The issues are the other disease problems.

 

[winemaker81]

Why not have your soil make the call? Have it tested and seek a recomendation on what will grow best in it.

This was my first thought. Soil and climate are the determining factors of what variety is "best".

Funny, I've been to a lot of wineries throughout North Carolina and Virginia. A lot push over priced cabernet and merlot.... while their chambourcin is a far better wine. Oh, well, at least it keeps the price of chambourcin down ...

 

[blumentopferde]

Wow, this thread has become really big!
Thanks for all your replies!

If you really need hybrids , I would contact vine nurseries in the UK
Given the wet climate , disease and fungus resistance are sought after characteristics.

Not sure how a grape could be too early , you just make wine in September instead of October . Baccus and Ortega are grown in England and Vancouver island and show good mildew resistance so I wouldn't rule them out , might be worth a few test vines to see how they do.

I'm not sure about that! I had a discussion about grape varieties with a professional winemaker a few days ago: He said - even though he produced excellent Pintot Noir - that he wouldn't plant this variety again, as it matures too early and gets too high in alcohol. I should have asked why he didn't just harvest them earlier, but I didn't think about that back then.

But it seems to me that the grapes need to "hang" for a certain amount of time until they reach their full potential...

Add lots of building rubble to open the soil and add lime(from the mortar), Muller Thurgau for a decent white or Black Hamburg for red.

That sounds like a good idea - but without heavy machinery this will be practically impossible. I will add some lime though!

Sorry, but what country do you live in? That could help us out climate wise.

As already mentioned: Austria, central Europa

Again, much like Chamborcin, Norton seems to me to be "Hit or miss". I have had some that was off the hook good, while others were equally bad.

Based on my experiences this seems to be a problem with most hybrid varieties. I mean: I the few months when I was actively seeking for and trying out wines made from hybrids I drank more bad wine than I ever drank before. And very often I had wines of totally different charcteristics made from the same variety...

 

[Ebonheart]

People love Noiret, but I just can't get past the heavy pepper, especially when it gets horseradishy. I've always been a huge fan of Traminette, as well as Vidal Blanc and Baco Noir.