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labruscagrape - Re: [OFEX] Blackcurrant Wine, Berries and other Stuff

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Subject: Ontario Fruit Explorers

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  • From: "Luffman, Margie" <luffmanm@AGR.GC.CA>
  • To: "Ontario Fruit Explorers" <labruscagrape@lists.ibiblio.org>
  • Subject: Re: [OFEX] Blackcurrant Wine, Berries and other Stuff
  • Date: Mon, 24 Jul 2006 09:33:36 -0400

My guess is still Powdery mildew.

Margie

Margie Luffman
Curator/Conservatrice
Canadian Clonal Genebank/Banque canadienne de Clones
Agriculture and Agri-Food Canada/Agriculture et Agroalimentaire Canada
Telephone/Téléphone: 519-738-2251 ext. 474
Facsimile/Télécopieur: 519-738-2929
2585 County Road 20
Harrow, Ontario
N0R 1G0
luffmanm@agr.gc.ca

Agriculture and Agri-Food Canada - Agriculture et Agroalimentaire Canada

-----Original Message-----
From: labruscagrape-bounces@lists.ibiblio.org
[mailto:labruscagrape-bounces@lists.ibiblio.org] On Behalf Of Thomas Olenio
Sent: July 23, 2006 2:08 PM
To: Ontario Fruit Explorers
Subject: Re: [OFEX] Blackcurrant Wine, Berries and other Stuff



Hello,

Port wine is a bit sweeter and usually fortified with brandy. Many years
ago (1678) England declared war on France. England was then lacking the
fine wines they use to import from France, so they turned to Portugal.
But for shipment of the longer distance the Portugese wine needed to be
stabilzed and sanitized. This was accomplished by adding a bucket or two
of brandy to the dark, sweet wines. Back at home the Port wine, which had
been fortified with brandy was a big hit. Candy is dandy, but liquor is
quicker. (smile)

At the Scotch Block winery the black currant port style has 20% alcohol,
while the standard Regal black currant has 12% alcohol. To my taste they
either used more fruit in the wine making process of the port style, or
reduced the volume of juice through heating, thereby concentrating
flavors. You can smell the currants in the port style, where you cannot
in the regular wine.

Cassis is made differently than wine. See here;
http://www.france-property-and-information.com/cassis-liquor.htm

I wish I knew if there was a virus in my court pendu plat. I strongly
suspect it is powdery mildew. It does not seem to affect the previous
years growth, concentrating on young leaves.

Let me show you images of leaves from previous year wood, to leaves from
new wood on the Court Pendu Plat Apple (attached) I had just sprayed with
Bordo (5 tsp. Bordo to 1 gallon water)

Any suggestions? Thanks, Tom



  • Re: [OFEX] Blackcurrant Wine, Berries and other Stuff, Luffman, Margie, 07/24/2006

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