Содержание материала

Andris Dishlers

Andris Dishlers

Varieties for wine

Amurensis based varieties

Madeleine Angevine x Amurskij


Valentīna Grandāne, wine expert about Smugljanka wine

Wine from 2002, tasting at Febr. 2003:

“By appearance – red wine, with a warm tone of matured wine and frosted, smoked color. Aroma of overriped fruit and jam. Taste is not bad, but some disturbance of burned almonds (tends to be a portwine). The taste is not pure (“foxy”)”. pH 3.37

Varieties for wine Seedlings of ‘Smugljanka’


Wine acidic, pH 3.06


Deep colored wine
with lot of pigments, pH 3.2, high taste value

Other varieties from Russia

‘Kuzminskij Sinij’ (CGL -02-5-43)

In his book G.Dobelis says: “There are grapegrowers who criticize it (P.Sukatnieks and others), because its juice is wine – like”...
Sample wine however was not found interesting, but juice has low TA and Kuzminskij Sinij was able to improve Zilga wine.


V.Grandāne, expert : “pale rose color; impressive apple aroma, bitter-sour taste; oxidized empty aftertaste”, pH 3.41

‘Muskat Moskovskij’

V.Grandāne, expert : “diluted yellow-rose-brownish colors; smell of grape juice; wine is light, dry; ‘monpansje’ in taste; dark bitter aftertaste, impression is pure”, pH 4.11

‘Hasanskij Sladkij ’ – wine is plane, light, co-fermented with Zilga makes balanced wine, pH 3.52, Brix 18
Jubilejnij Novgoroda ’ – strong, long keeping specific aroma, light body, pH 3.55, Brix 20-21
Varieties ‘Severnij’ and ‘Avgustovskij Fioletovij’ not tested in wine, but with “wine character”

Varieties for wineSukatniek’s varieties

‘Zilga’, Brix 14-16, pH 3.2
“Not a wine grape” – is a dominating conclusion of many wine experiments throughout the countries
Findings about conditions improving Zilga wine: let berries ripen well, allow long skin contact in fermentation, use yeast with high exctracting ability, use other varieties to blend with Zilga - Hasanskij Sladkij, Kuzmninskij Sinij, Guna


Has been made in wine:

without skins, pH

with skins, pH 3.13

with double skins, pH 3.25

‘Guna’ in Wine

V.Grandāne, wine expert about Guna wines 1, 2, 3:

1. Without skins – “pale brownish-rose color of straw; sour smell, taste of live berries; balanced, but without aftertaste”, pH 3.21
2. With skins – “diluted color of raspberries-strawberries; in aroma – intensive skins of winterapples; more viscous as other wines, acidity and bitterness in taste”3. With double skins: “by color – nice old fashioned rose; wine is not watery, with extracts; lacks live character of fruits both in aroma and in taste, domination of tannins, dry aftertaste”

Other Sukatniek’s varieties in wine
‘Sukribe’ - neutral, wine for blendings, pH 3.5, no labrusca found in flavor
‘Supaga’ – aromatic with foxiness, pH 3.36 found interesting with honey as a sugar substitute for Brix correction
‘Silva’ (Gailiuna)
V.Grandāne, wine expert about Silva (2002) wine:
“light color of Burgunder, looks nicely, quite high level alkohol; aroma of wine, not more of grape; quite palatable, balanced, dry; behaves as wine
A.Fazekash’s selections

Vidzemes Skaistule
‘Vidzemes Skaistule’
Rich in flavor, no wine in Latvia, Tom Plocher
made a wine in Minnesota


Small blackberries, accumulate high sugar, wine made in Latvia and Estonia, deep colored, pH 3.39

A.Fazekash’s yellow colored selections with strong aroma
‘Turaida’ – small clusters, small yellow berries with thick flesh, very strong aroma.


F-1-8-5 – well ripened berries

General conclusions
We are interested to develop our local Northern Wine based on local varieties. It is not excluded that Zilga can take the place of a kind of a basic local red variety for further investigation.
Technology and management of grape cultivation should be worked out for local grape wine industry