[Growwine] Great stuff: South Dakota winery making renowned Vitis riparia wine

[Ryan Daum]

The acid & sugar balance in wild riparia I've picked is much better
after first frost.  But, I wonder how he keeps the birds from taking it
all.  Given what wineries are doing with baco noir & frontenac (both 50%
v.riparia) I can't help but wonder what could be done with selected
v.riparia cultivated on a good site with the right soil and with
aggressive pruning, crop thinning, etc.

Ryan

On Fri, 2008-05-02 at 12:20 -0700, Paul Bulas wrote:
> It's even enjoyed in Paris, France: http://www.prairiebizmag.com/articles/index.cfm?id=9401
> 
> 
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