GRAPES

Michigan ranks fourth in grape production behind California, Washington, and New York. Even so, Michigan growers produced 70,000 tons of grapes at an estimated value of $15 million, picked from commercial vineyards.

Source:  Photograph by Randy Schaetzl, Professor of Geography - Michigan State University

Cool spring breezes off Lake Michigan help grapes resist premature budding. Moderate evening temperatures in early autumn allow enough time for grapes to ripen on the vine.

Source:  Photograph by Randy Schaetzl, Professor of Geography - Michigan State University

Grape harvest begins in August, and peaks in September and early October. Concord grapes used to make jams, jellies, preserves and grape juice, are the most popular kind of grape grown here, with 45,200 tons produced in 1997. Niagaras are also popular and can be used for wines and freshmarket sales.
    Michigan's wines are gaining an international reputation. In a recent competition, Michigan wines won four double gold medals, more than every other wine growing region in the world except California, which took home five double gold medals. Even those wines entered by wineries in France and Italy failed to achieve such distinction.
    Michigan ranks sixth in the nation for wine production with the counties of Leelanau, Grand Traverse, Berrien and Van Buren producing the most grapes used for wine. Michigan's 20 licensed wineries produce many types of wines including white (dry and semi-dry), blush, red, sparkling, fruit, dessert and even de-alcoholized wines.

This material has been compiled for educational use only, and may not be reproduced without permission.  One copy may be printed for personal use.  Please contact Randall Schaetzl (soils@msu.edu) for more information or permissions.