Grapes
We grow Frontenac Blanc grapes. They are a yellow-to-golden-skinned white wine grape developed by the University of Minnesota’s cold-hardy breeding program.
They were officially released in 2012. They do well in extreme climates, withstanding our negative temperatures in winter. The vines are highly vigorous and yield heavily. They produce aromatic, crisp white wines with prominent citrus, pineapple, and tropical fruit notes.
What To Expect
Wear sturdy shoes our slopes can be uneven. Bug spray is always a good thing to have with! BYOB – Bring Your Own Bucket! We will provide the shears.
Pricing
.75 cents per pound.
Family Fun
Bring the family to harvest some grapes! Even though these are wine grapes (they do have seeds and thicker skins), they are incredibly sweet and make a delicious snack!
Home Winemakers
Frontenac Blanc grapes typically boast naturally high acidity and high sugar potential (22-26° Brix) at harvest. Winemakers use these traits to craft a diverse range of styles:
Dry Whites: Crisps, bright wines with stone fruit and melon undertones.
Sweet & Dessert Wines: Because of its vibrant acidity and natural aromatics, it is excellent for late-harvest or ice wine production
Jelly Makers
These grapes make sweet, aromatic and beautiful golden-yellow jellies and syrups.
We picked too many- Now what?!
1. You can flash freeze them! (The Easiest Method) - This requires almost zero effort and turns the grapes into a healthy, bite-sized summer snack. Frozen Frontenac blanc grapes taste like mini tropical sorbet bites.
How to do it: Wash the grapes, pull them off the stems, and pat them completely dry. Spread them out in a single layer on a baking sheet lined with wax paper. Freeze for 2 to 3 hours until solid, then transfer them into a gallon freezer bag.
2. Make Homemade Grape Juice! - Freshly pressed Frontenac blanc juice is incredibly sweet and aromatic. Your kids will love it!
How to do it: Place destemmed grapes into a large pot with a splash of water. Simmer over medium heat for 10 minutes until the skins burst, mash them gently with a potato masher. Strain the mixture through a fine-mesh sieve or cheesecloth into jars. Keep it in the fridge for up to a week or freeze the juice in plastic containers for up to a year.
3. Make your own refrigerator jam! (No Canning Required) - Canning can be intimidating if you haven’t done it before, but refrigerator jam skips the canning part entirely.
How to do it: Use the juice-making process above. Mix the fresh juice with sugar (sweeten to your taste) and a squeeze of lemon juice in a saucepan. Boil the mixture until it thickens, pour it into clean jars. Store in the fridge for up to 3 weeks.