Swenson Red

Swenson Red

Swenson Red is a grape variety that is primarily used in the production of wine. It was developed by Elmer Swenson, a pioneering grape breeder who worked to develop hardy, high-quality grape varieties that could withstand the harsh winters of the upper Midwest in the United States.

History

Elmer Swenson began his grape breeding program in the 1940s, and the Swenson Red was one of his many successful creations. It was released in 1977 and has since become a popular choice for winemakers in colder climates.

Characteristics

The Swenson Red grape is a hybrid variety, created by crossing the Vitis vinifera species, which includes most common wine grapes, with hardier species native to North America. The result is a grape that combines the desirable characteristics of European wine grapes with the cold-hardiness of native species.

The grapes are medium to large in size and have a deep red color. They are known for their high sugar content and moderate acidity, which makes them well-suited for making a variety of wines, including red, rosé, and even some white wines.

Cultivation

Swenson Red grapes are particularly well-suited to cold climates, and are grown in several northern U.S. states, including Minnesota, Wisconsin, and New York. They are also grown in Canada and in some parts of Europe.

The vines are vigorous and hardy, able to withstand winter temperatures as low as -30 degrees Fahrenheit. They are also resistant to many common grape diseases, making them a good choice for organic or low-input vineyards.

Wine Production

Wines made from Swenson Red grapes are typically aromatic, with notes of cherry, raspberry, and sometimes a hint of spice. They can be made in a variety of styles, from light and fruity to full-bodied and complex.

See Also

• Elmer Swenson
• Grape Breeding
• Wine Production
• Vitis vinifera

References

• Swenson Red: A Grape for the North, Northern Winework, 2007.
• Elmer Swenson and the Minnesota Grape Industry, Minnesota Historical Society, 2009.
• The Oxford Companion to Wine, 4th edition, Jancis Robinson and Julia Harding, 2015.