10-14-2023, 11:16 AM
(This post was last modified: 10-14-2023, 11:29 AM by Man From Ironbark.)
Looks like a grape to me. There are a lot of grapes. There are American grapes too. Mostly not worth eating but they are natives to North America.
Native Grapes. When the first Europeans visited North America they found grapes growing so abundantly that they named the new land “vineland”. Grape species native to North America include V. labrusca, V. aestivalis, V. riparia, V.berlandieri. Native species are known for their cold hardiness and disease resistance. Unfortunately, their fruits have lower sugar content, higher acid content (a poor combination for making good wine) and are “slip skin”. The latter term refers to the tendency of the skin to separate from the remainder of the berry when eaten fresh. ‘Concord’, a cultivar with V. labrusca parentage, arguably is the most popular American-derived grape. Fanciers of ‘Norton’ (‘Cynthiana’) could make a formidable argument for their cultivar.
Early settlers often described native grapes as having an “animal den” aroma. Hence, throughout the history of our nation native grapes often were referred to as “fox grapes”. Science has revealed that V. labrusca and cultivars derived from that native species contain methyl anthranilate, an earthy, musky smelling compound that (to most) imparts a disagreeable after-taste. Interestingly, science also demonstrated recently that methyl anthranilate is contained by secretions of the musk glands of foxes and dogs. Evidently, our fore-father had a very acute sense of smell.
Because I couldn't remember the name of the lady who the island where American grapes were first seen was named after.. and that kept me going around and around in the introduction of vitis vinifera to the Americas and the resulting wine industry.
If you know her name and the name of the place, you will get the history of American grapes from the beginning.
Native Grapes. When the first Europeans visited North America they found grapes growing so abundantly that they named the new land “vineland”. Grape species native to North America include V. labrusca, V. aestivalis, V. riparia, V.berlandieri. Native species are known for their cold hardiness and disease resistance. Unfortunately, their fruits have lower sugar content, higher acid content (a poor combination for making good wine) and are “slip skin”. The latter term refers to the tendency of the skin to separate from the remainder of the berry when eaten fresh. ‘Concord’, a cultivar with V. labrusca parentage, arguably is the most popular American-derived grape. Fanciers of ‘Norton’ (‘Cynthiana’) could make a formidable argument for their cultivar.
Early settlers often described native grapes as having an “animal den” aroma. Hence, throughout the history of our nation native grapes often were referred to as “fox grapes”. Science has revealed that V. labrusca and cultivars derived from that native species contain methyl anthranilate, an earthy, musky smelling compound that (to most) imparts a disagreeable after-taste. Interestingly, science also demonstrated recently that methyl anthranilate is contained by secretions of the musk glands of foxes and dogs. Evidently, our fore-father had a very acute sense of smell.
Because I couldn't remember the name of the lady who the island where American grapes were first seen was named after.. and that kept me going around and around in the introduction of vitis vinifera to the Americas and the resulting wine industry.
If you know her name and the name of the place, you will get the history of American grapes from the beginning.
Happiness simply is.
There need be no pursuit.
There need be no pursuit.