By Lucy Wyndham
With the establishment of North Dakota’s first bonded winery as late as 2002, the state is the newest to develop a viticulture industry. While still very small, it has continued to grow and in 2006 the North Dakota Grape Growers Association (NDGA) was set up in order to promote wine growing in the region. North Dakota State University (NDSU) began a breeding program to develop hardy grape varieties suited to the area’s cold temperatures and climatic extremes and, with funding for further research on cold-hardy cultivars and germplasm, the NDSU program continues to add diversity to the grapes grown in the state. Together with national and regional organizations, the university is helping the wine industry in North Dakota to flourish.
Local Wineries Showcase the Region’s Agricultural Diversity
85% of US wine is currently produced in California, where the seasonal climate is ideal for growing large and juicy grapes. To thrive in the cooler temperatures and high pH soils of North Dakota, grapes need to be adapted to the often harsh and rugged environment and they generally tend to be smaller and more acidic. Grape varieties are constantly evolving to suit their habitat, and wineries in each region offer visitors an opportunity to sample a range of unique wines with different aromas, flavors and depth. In North Dakota, the high acidity of early-maturing and cold-climate grapes is commonly sweetened with the addition of local sweet clover honey, while some wineries use other fruits such as wild plum, gooseberry or Dakota cherry to complement the hardier grapes that are not always so readily available in the state. Through the inventive application of North Dakota’s diverse agriculture, creative local wine producers are helping the viticulture industry to thrive.
University Breeding Program Trials Cold-Resistant Grape Varieties
Despite its cold winters and short growing seasons, the practice of grape growing grapes for wine in North Dakota continues to increase. Prices have fallen on traditional crops and local farmers are keen to explore the possibility of growing vines instead. As well as winegrowers using creative techniques to combine hardy grapes with other local produce, continuing research at NDSU is helping to advance the region’s wine industry. With a grant for further grape trials, the High-Value Crops Program is investigating the potential of extremely hardy grape varieties from another breeding program in Minnesota and will be planting out trials around the cities of Burlington, Williston and Fargo. In addition, two new cold-resistant varieties, Radiant and North Dakota Primus, were developed last year and since they are adaptable to the region’s climate, they could help to expand the 40 acres of grape farms already present in the state.
Grape and Wine Programs Support Viticulturists in the Region
As well as benefiting from cutting edge research at the University, North Dakota’s burgeoning wine industry is well supported by the national and regional associations and programs offering support, advice and funding for wine growers in the region. The mission of the North Dakota Grape and Wine Association (NDGWA) is to promote the art and science of viticulture in the state and winery tours, competitions and awards help to create a winemaking community through shared knowledge. The President of the NDGWA runs his own vineyard near Buffalo and recommends hardy, early-maturing grape varieties including Frontenac and King of the North for wine production in North Dakota. To explore the wine growing possibilities for themselves, North Dakota winemakers and other organizations were able to apply last year for funding made available by the Grape, Wine and Fruit Program. The Grape and Wine Research, Promotion and Marketing Grant Program is included in the Agriculture Commissioner’s budget and, while the application window is now closed, the program had a budget of $80,000 for the 2023-2025 biennium.
North Dakota’s wine industry is still in its infancy compared to other states but an increasing number of creative wine producers are making the most of hardy grapes and other local ingredients to produce unique, full-bodied and flavourful wines in the region. With the development of more hardy and cold-resistant vines, NDSU is helping to provide local wineries with a greater variety of grapes for their products and advancing the development of North Dakota’s viticulture industry.