Grapevine

In general, a grapevine produces the best fruit when the moderate climate provides much sunshine and cool nights without frost, and the soil is well drained. Grapevines grow best in sandy, chalky, or rocky soils. Grapevines may produce fruit for 20 to over 100 years. The grapevine growth cycle begins in early spring when new shoots appear on the buds of the grapevine. These shoots develop flowers that blossom and then produce clusters of tiny green grapes. The grapes begin to ripen in midsummer and are ready to be harvested beginning in midfall, depending on the location, grape variety, weather, and the type of wine to be produced. By the end of fall, the vines lose their leaves and become dormant until the following spring.

Grapevines have many natural enemies: insects, molds, bacteria, viruses, and animals such as deer and birds that eat the young shoots or the sweet grapes. Certain soilborne pests, such as the root louse Phylloxera, destroy the roots of European grapevines. Vines native to North and South America have a natural resistance to this insect, but they often produce grapes with an undesirable flavor. To counter this problem, American vineyards use grapevines grown from two different parts: the roots from resistant American vines and the part above the ground from European vines. The process of combining parts of two different plants is known as grafting and works much like healing a broken bone.

AROMA ASPECTS: Grapevine is a pleasant smell. It is not one of the most popular brands but is favored by some. Not recommended for cooking purposes or smoking purposes, just basically for aromas in chineneas or fireplaces.