Cold Hardy Grapes Make Vivacious Verjus

Mark Ganchiff

Mark Ganchiff is the publisher of Midwest Wine Press, the leading source of news on the growing wine industry in the central United States. Mark has been a wine judge at the 2012 and 2014 INDY International Wine Competition, the 2014 Cold Climate Wine Competition, the 2013 Mid-American Wine Competition, the 2012 Illinois State Fair Wine Competition and the 2013 Michigan Wine Competition. He also enjoys speaking at wine events including the Cold Climate Wine Conference, the Illinois Grape Growers and Vintners Association Annual Meeting, the Midwest Grape and Wine Conference and the Wisconsin Fruit and Vegetable Conference. Mark's articles about regional wine have appeared in Vineyard & Winery Management, WineMaker and several regional magazines. Mark is a Level One Sommelier in the Court of Master Sommeliers. He lives in Louisville, but also has a residence in Chicago.

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3 Responses

  1. Thanks for the great article Mark. Just to clarify for your readers, we have our grapes pressed at a winery prior to finishing the processing and bottling at our commercial kitchen facility in St. Paul.

  2. Cold climate grapes make some of the most unique wines and I can’t wait to try the Verjus “grape juice.” Thank you for sharing!

  3. I really like many of the wines made from cold climate grapes.

    Thanks for posting.