Ontario Fruit Explorers

[Paul Bulas <pabls@yahoo.com>]

Tom,

I've so far only had access to the usual stand-by's: Niagara and
Concord.

That's quite an impressive list of native grapes that those
folks have available, though.

Niagara: I use it to make a crisp, dry, aromatic table wine. 
More of a dry sipper than a food wine, due to the sweet
aromatics of Niagara.  Still, it works perfectly fine with some
foods.

Concord: I made a dry one this year.  Interesting for its
candy/banana/bubblegum aromas, but difficult with food.  Again,
more of a sipper.

I have a feeling that the other blue labruscas like Buffalo,
Steuben, Alden, etc. may make more vinous, spicy wines.  I just
wish I had access to a local source of these grapes so I can
test this theory out in reality.

Anyone else have any experience with them?

Cheers,

Paul

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