No wine without wine grapes

Wine making grapes come in a multitude of thousands of varieties and possibly even more hybrids. This choice, becomes the sole decision of the wine maker to decide which variety will be used to provide the highest quality finished product. Still, with as many varieties as are available, you are still able to break the majority of grapes down into only 3 major groups. The first group is , Native Wild Grape, also known as Vitis Muscadinia.

In this group, grapes such as Muscadine (Scuppernong), Fox and Frost grape are categorized. Grapes in this group are extremely sharp tasting due to their high acid content. These grapes also have a strong pungent flavor and aroma. Being lower in sugar than other grapes, this class can also be distinguished from others by the fact they grow as separate berries, not in clusters as most grapes do.

The next group is called Native Wine Grape, or can also be referred to as Vitis Lambrusca. In this group, wine making grapes such as Concord, Catawba, Niagara and Delaware grapes are included. The grapes contained within this group are completely indigenous to the North American continent. And while their flavor and aroma are not as strong as that of Native Wild Grapes, their acidity level can be remarkably high. This acidity is of concern to grower's as it could potentially make their finished bottle of wine too sharp tasting. Also, grapes in this grouping typically have a higher sugar content and can be much sweeter than Native Wild Grapes.

The actual sugar content as the wine breaks down and ferment's will ultimately determine how sweet or bitter a wine is. Between the aroma, general taste, and the acidity level of the wine is what will generally all become of the decisions of the wine maker.

There are also very, very few wines which are ever produced from this group that ever have to sharp, or acidic of a flavor for the general connoisseur.

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