COLOR Weaverville Time is right for pruning grape vines
By Matt Tate When the chill of winter finally
begins to subside in favor of the warming rays of spring, getting outside for gardening is a natural progression for growers. It is no different for Western
North Carolina vineyards, either. Grape pruning was the subject
of Chuck Blethen’s presentation March 30 at Dillingam Commer- cial Vineyard in Weaverville. Blethen said the beginning days of April are an ideal time to prune.
When the saps starts running from the vines, it is time to ready for this year’s crop, he added. Along with Brenda Dillingham
of the farm, Blethen demonstrated to the crowd of 10 or so how 80 to 90 percent of each vine should be removed annually for the new buds to grow. Freshly pruned stems are ideally three feet in length with two to four buds per stem. However, some pruning tech-
niques vary from grape to grape. “Grapes are like people,” he said.
“Each have a character of their own.”
Biscuits • Hot Dogs • Fountain Sodas • Beer • Wine Blethen is with Jewel of the
Blue Ridge Marketing, a consult- ing service for high-altitude, cold- hardy American grape selection, vineyard design, installation and sustainable viticulture. Blethen advocates for biodynam-
ics, a process that involves burying manure in cow horns each fall that develops richer soil in the spring. Te Dillingham family grows
both table and wine grapes at its vineyard on Gill Branch Road. Blethen added the Dillingham’s wine vineyard is positioned on a slope, the proper spot for moun- tain grapes to avoid the worst of winter’s weather. A healthy grape vine will pro-
duce 24-36 bushels of grapes and an acre of grapes will yield approx- imately four tons.
Check out our new wine selection! Hours: 6 am - 10:30 pm daily
286 North Main St. • 645.5859 Brenda Dillingham
trims stems from her Vanessa vine, a red table grape.
20 THE TRIBUNE - April 8 - April 14, 2010
www.weavervilletribune.com
8# Bag of Ice
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