Frontenac
Minnesota
Cherry and blackcurrant at very high sugar and ferocious acidity. Often made sweet or as a port style, where the acid is an asset.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
24-28 Brix
24 - 28
Titratable acidity
10-15 g/L
10 - 15
pH
2.9-3.3
2.9 - 3.3
Juice yield
0.64 L/kg
free run plus a gentle press
Sugar per kilogram
185 g
at 26.0 Brix, the midpoint
Fruit for 23 litres
36 kg
before racking losses
Potential alcohol
14.3-15.6%
from 1.110 fermented dry. A range, because conversion varies by strain
What it punishes
Trying to make a dry table wine from it. At TA 13 that is a losing battle unless you deacidify heavily.
Made into
- Port style
- Sweet red
- Rose
Sulphite at this pH
At pH 3.10, protecting a red wine to 0.5 mg/L molecular SO2 takes 10 mg/L of free SO2. Work it out for your own reading.
More hybrid and native
Concord
Eastern North America
15-18 BrixNiagara
Eastern North America
16-19 BrixCatawba
Ohio and the Finger Lakes
22-26 BrixNorton
Missouri and Virginia
24-27 BrixMarquette
Minnesota and the cold north
20-26 BrixVidal Blanc
Canada and the eastern US
18-21 BrixSeyval Blanc
England and the eastern US
19-23 BrixTraminette
Indiana and the mid-Atlantic