Vital (grape)

Vital is a white grape variety that is primarily grown and cultivated in the United States, specifically in the Midwest. It is a hybrid grape, a result of cross-breeding between different grape species.

History

The Vital grape was developed in the mid-20th century by Elmer Swenson, a pioneering grape breeder from Wisconsin. Swenson's goal was to create a grape variety that could withstand the harsh winters of the Midwest, while also producing high-quality wine. The Vital grape is one of his many successful creations.

Characteristics

Vital grapes are known for their hardiness and resistance to diseases, making them ideal for growing in regions with challenging climates. The grapes are medium-sized and have a thick skin, which helps them withstand cold temperatures.

The wine produced from Vital grapes is typically light-bodied with a high acidity level. It often has flavors of green apple, pear, and citrus, with a crisp, refreshing finish.

Cultivation

While the majority of Vital grapes are grown in the Midwest, they can also be found in other parts of the United States, including New England and the Pacific Northwest. The grapes are typically harvested in late September or early October.

Wine Production

Vital grapes are primarily used to produce white wine. The high acidity of the grapes makes them ideal for producing crisp, refreshing wines that are perfect for pairing with a variety of foods. Some winemakers also use Vital grapes to produce sparkling wine.

See Also

• List of grape varieties
• Viticulture
• Wine making