I too agree that most vinifera taste good, and even some of the hybrids, such as Foch, which is also my favorite wine grape for food. Franktank, in WI you have to use hybrids, no vinifera. Even last year, terrible summer and all, Frontenac made it to full ripening. I think the hybrids are interesting grapes, with more fruit than vinifera, but more difficult to make into nice wine. As a matter of fact for wine I prefer Frontenac, but only if mixed with some CA grapes for tannins. But the hybrids will generally shine in blends, which is what I do. Scott, if you get organized, a really nice bottle of homemade wine can be had for less than $3. My blends are typically 60% MI -40% CA. CA may be $1/lb for the grapes, and MI, $60/lb (at least locally). So the wine for one 720 ml bottle comes to about $2.30 a bottle. You have to buy from someone who will destem them for you, so you take home just the juice. You have to have friends who will do it with you. Alone, it is a drag. You have to keep track of your bottles so you can reuse them over and over. I use 22 oz. beer bottles with beer caps, which I got from the refund bins. And you have to find a press at a garage sale for $10, though I have seen a number on craigslist for $100 or so. Plus spent grapes make great compost, the one I usually give to the tomatoes. The easiest way to make good wine is to ignore the cultivar and go for the ripest, highest Brix grapes. In the old days, when California Grape in Detroit had the crates outside, it was easy enough: you'd just buy the grapes with the most flies and wasps on. With ripe grapes, it is easy to make good wine, far easier than to make good beer.

Zone 4b Canada (USDA 3b). Himrod, Candice, Reliance not hardy. Roland, not hardy and does not taste good either compared to alternatives. Swenson white and red, vines ok but hardly any fruit and swenson red does not ripen well. Petite jewel, variable - good crops on vines put under snow, heavy losses above snow in -30C winters (ripen early-mid sept). Concord - variable. Bit worse than Trollhaugen but tastes so good and negligible disease and japanese beetles do not like as much. Trolhaugen but better than Petiete jewel but still - variable. Some crops even at -30C but vines below snow MUCH happier - ripen beginning Sept. Prarie Star and Brianna - both bomb proof. Like the taste for fresh eating of Prarie Star better - bit more tropical fruit/pineapple than Brianna which is a bit more vegital (Both ripen mid to late sept). Prarie star probably 2nd favorite of japanese beetles after Somerset. Bluebell - Bombproof. Concord/Coronation type flavour. Very thick skins when very ripe. Seems to get get brown rot fairly easy. Big berries on nice clusters though so worth it. Somerset - 5* and bombproof. Amazing taste. 100% hardy. Downsides are small grapes on small clusters and leaves are devistated by japanese beetles but crazy amazing strawberry flavour in a home grown seedless grape means it is a must plant. Ripens end august and holds well on vine for 3+ weeks getting sweeter and sweeter before starting to shrivel. Imagine would be great for farmers markets and CSA due to long harvest time. Valient - Bombproof but why plant if you have alternatives. Small grapes that are 50% seed. No good for fresh eating (too tart for my taste buds). If you canèt grow anything else, ok. If you really want for jelly, ok. Otherwise i would try some of the above.

Fried shrimp, scallops, and oysters, very rare prime rib, some cheese tortellini with pesto cream sauce, some corn on the cob dripping with real butter, Red Lobster's cheddar bay biscuits, homemade yeasty rolls with a half stick of butter, a slice of custard pie and a slice of cherry pie. Then when I was done, somebody to roll me into a hole in the ground.

Oh Spatz I am so jealous, that's more fruit than I got from my entire garden. I love the box of mixed varieties, that's what I hoped to sell at the co - op. Never mind, like the good gardener I am I'm eternally optimistic, there's always next year! In the mean time here's a shot of my tomato patch. A month ago it was all dead so I've cut back to where there were green shoots & most of the plants are regrowing & have fruit on them. The plant in the middle is a San Marzano which was the least affected by the blight so will definitely be on my grow list for next year. Here is a link that might be useful: Rejuvenated Tommies