St. Croix (grape variety)

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St. Croix is a red wine variety . It is a new breed between ES 193 x ES 283. The crossing took place in 1983 by Elmer Swenson on his own farm near Osceola in Wisconsin . The Sabrevois grape variety was created at the same time by means of the same crossing . The red wines are comparatively strong, although they lack some structure due to the weak acidity and low tannin content . However, the wine is ideal for blending . The process of carbonic acid maceration is often used. The grape juice of the variety is also popular.

Plantings are known in the American states of Connecticut ( viticulture in Connecticut ), Wisconsin ( viticulture in Wisconsin ) and Minnesota ( viticulture in Minnesota ). In Canada , the variety is found near Quebec. Even in cold wine-growing climates, the variety develops must weights of 18 to 20 degrees Brix , which corresponds to around 80 degrees Oechsle . This value increases only marginally in warm years.

Elmer Swenson was looking for early maturing and hardy varieties suitable for the northern United States. St. Croix is hardy to -30 degrees Fahrenheit (-35 degrees Celsius). Since the roots are less hardy, the variety can only be protected by a sufficiently high layer of snow on the ground.

See also the articles Viticulture in Canada and Viticulture in the United States and the list of grape varieties .

Synonym: Elmer Swenson 242, ES 242

Parentage: ES 193 x ES 283. The ES193 variety is a cross between the Minnesota 78 x Seneca grape varieties . ES 283 is a cross of ES 114 (Minnesota 78 x Rosette ) x Seyval Blanc and was created at the same time as the La Crosse and St. Pepin grape varieties .

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