Wine Starts on the Vine

Before we can focus on wine itself, we have to understand where it comes from, and how the process of winemaking begins. Well before we pop the cork on a bottle of bubbly or a velvety Cab, viticulturalists and vineyard operators ensure that the best possible growing conditions exist for grape vines.

Species
There are two main species of grape vine – vitis vinifera, the main European grape vine, along with American varieties. Most American hybrids are not suitable for winemaking, as their flavors are not preferred. One exception to this is the Vidal grape, grown widely in Canada and made into icewine. More on that later.

Although most wine produced throughout the world is part of the vitis vinifera species, often the plants have been grafted onto American rootstock. In the 18th century, a louse called phylloxera practically wiped out European winemaking. The small mite would begin at the root, and would ultimately leave open wounds which would welcome infection and ultimately kill the vine. American rootstock became immune to phylloxera, and adapted to defend itself by clogging the pest’s mouth with a thick, sticky sap.

Growing
Vines need 5 vital components to thrive: heat, sunlight, Carbon Dioxide (CO2), water, and nutrients. Through the process of photosynthesis, the vine uses sunlight to convert water and CO2 into Oxygen and Glucose. Oxygen is released through the leaves, and Glucose is found in the flowers and grapes that the vine produces.

Heat is important because vines cannot survive if temperatures are not high enough. Heat comes from the sun and is retained through the insulation of the soil. Nutrients from the soil keep the vine thriving, providing the fuel necessary to sustain and regenerate year after year.

Planting
Creating more of a great grape is not as intuitive as planting seeds from that grape. There are a few ways to propagate a grape variety (often called a grape varietal):

1. Cutting – in this process, a branch of an existing vine is cut from the original plant and planted directly into the ground. The new plant that grows will be genetically identical to the original plant.

2. Layering – in this process, a branch of an existing a vine is bent down into the soil, with the end pointing back up through the soil. Once the roots have taken hold, the connection to the original plant is severed. The new plant that grows will be genetically identical to the original plant.

There are instances of mutation during this process, in which the new plant is genetically identical to the original plant, although the fruit produced presents very differently. Such is the case with Pinot Blanc, a white grape, and Pinot Gris a sometimes-white, sometimes-black grape – both of which are genetically identical to Pinot Noir, a black grape!

More to come on ideal vineyard conditions, grafting, and climate. Stay tuned!