Saturday, February 3, 2007
AMERICAN HEART MONTH (February) started out with some great news: Concord grape juice has the same protective effect against heart disease as red wine. The icing on the cake: the research was conducted as the Université Louis Pasteur in Strasbourg, France. Published in the journal Cardiovascular Research, the study explains that red wine and Concord grape juice both have high levels of polyphenols which block the production of a protein linked to heart disease, our #1 killer. Like red wine, Concord grape juice stimulates the arteries’ production of nitric oxide that relaxes the arteries, allowing for greater blood flow and a consequent reduction of cardiovascular risk. So for those who choose not to drink wine for reasons of age, religion or personal preference, Concord grape juice provides a delicious, family-friendly, heart-healthy alternative. The many health benefits of Concord grape juice will be discussed on “Concord Day” (Friday) at Viticulture 2007, along with the unveiling of our brand new program promoting those benefits. For more information: http://www.viticulture2007.org.
PURE FRUIT JUICES are viewed as healthy despite containing less fiber than whole fruit, and are increasingly consumed as a healthy alternative to sugar-laden soft drinks in the UK, rising 24% last year. (Now we just need the US to follow suit.) Traditionally, government health regulators (including the United States Department of Agriculture) have said that juice is “generally less desirable (than the actual fruit) because it has less fiber”. However, a broad review of 11 studies published in the International Journal of Food Sciences and Nutrition concluded that the cancer and cardiovascular benefits may be more attributable to antioxidants rather than fiber. (To be safe, Welch’s now has a purple juice with fiber added.) This is great news for Concord grape juice, which was rated the #1 antioxidant beverage in an independent study of over 1,000 common foods and beverages (including three times the amount in grapefruit, orange or tomato juice) published in the Journal of Clinical Nutrition. Here’s to your health!
2006 GRAPE CROP in New York decreased in size but increased in value, according to the New York Agricultural Statistics Service (NASS). Total grape production decreased 13% to 155,000 tons, with 68% used for grape juice, 32% for wine, and a tiny portion as fresh table grapes. The 8% increase in crop value (to $37 million) reflected the fact that in 2006 the proportion of wine grapes (valued higher) increased while juice grapes (valued lower) decreased due to regional weather patterns. This is the opposite of 2005, when wine grape tonnage decreased while juice grape tonnage (primarily Concord in the Chautauqua region) increased. It’s a vivid reminder that wine and grape juice are, first and foremost, farming, and therefore Nature is in charge. New York ranks third in grape production after California and Washington. Our friends in the New York apple industry (#2 after Washington) had a banner year, with a sizeable crop (24% increase) of quality fruit. Sweet cherries (up 20%), blueberries (42%), tart cherries (49%), peaches (65%), and pears (88%) also had great years, adding to the bounty of New York agriculture. New York is a major farm state, with lots of great fruits and fruit products, along with $376 million in vegetables ranking New York 5th in America. For detailed statistics: http://www.nass.usda.gov/ny.
LYCHEE WINE from Schnebly Winery near Miami is mouth-watering, and also has a serendipitous New York connection. Most wine is made from grapes, of course, but some is made from other fruits like apples, pears, or strawberries in New York. In Florida, it’s often lychee, mango, or passion fruit. Peter Schnebly is a native New Yorker from the west side of Seneca Lake who worked for Venture Vineyards (table grape marketer) before moving to Florida years ago. He and his wife have a large farm of tropical fruits west of Miami, mostly for the fresh retail market. A few years ago, one of his New York friends, Bill Wagner of Wagner Vineyards, visited and was walking through the orchard, noticing lots of dropped lychees that couldn’t be marketed fresh because of slight bruises. He suggested that Peter use them for wine, a thought which had never occurred; Bill mentioned that “lychee” is a common descriptor of certain wines like gewürztraminer, so would probably make a good wine on its own. Peter then contacted another New York friend, Doug Knapp (founder of Knapp Vineyards on Cayuga Lake), to do the winemaking consulting. Bottom line: What used to be a crop loss is now a fine wine. Tasting unusual wines like this is what makes judging in the Florida International Wine Competition such fun—in addition to the people.
DR. TIM MARTINSON has been promoted to Statewide Extension Associate with Cornell Cooperative Extension after serving as the Finger Lakes Grape Specialist for nearly a decade. Tim has done a great job in that capacity, with excellent research, communication, and education through many means including printed and electronic newsletters, grower workshops and conferences, field visits, and much more. He has played a major role in developing the agenda for Viticulture 2007, and will moderate or speak at several sessions. In his new position, he will further develop Cornell’s internationally recognized applied research programs in grape and wine production to support and improve the viability and competitiveness of New York’s industry, with a particular focus on area with major economic and environmental impacts for growers and wineries. The right man in the right job at the right time. Thanks, Tim, and good luck.
COLD WEATHER is a good thing this time of year, at least for grapevines if not for humans. The tropical weather of December and early January, with temperatures often in the 50’s or higher in the Finger Lakes, was great for grilling but scary for growers. Vines are supposed to be dormant in winter so they can rest before beginning to create the next year’s crop, and unseasonably warm weather is not conducive to dormancy. More frightening is the prospect of a sudden, severe cold snap which could damage or kill the buds (which eventually become grapes), reducing the crop size as in 2004 and 2005, and creating the current wine shortage at many wineries. So let it stay cold for a couple more months; after all, it is winter.
“Grape juice can have a similar effect as red wine but without the alcohol. But not every grape juice has the beneficial effect. It has to have a high level of polyphenols.”
* Dr. Valerie Schini-Kerth, Université de Louis Pasteur
A Votre Santé To Your Health
Jim Trezise
585-394-3649, fax
JimTrezise@nywgf.org, email
http://www.newyorkwines.org/, web
