Indiana vintners continue to bring in the 2019 wine grape crop. Jill Blume of the Purdue Wine Grape team says cool nights and dry days have helped grapes on the vine continue to ripen and reach peak acid and sugar levels.

Bruce Bordelon is Professor of Viticulture and part of the Purdue Wine Grape Team. He reports that the southern part of the state is very dry, so much so that a burn ban is in effect. That's worrisome for the landscape but good for the grape. Bordelon says the late season warmth will help fully ripen reds such as Chambourcin, Norton, red vinifera Cab, Cab Franc, Malbec and Petit Verdot. He says that doesn't happen every year so wine drinkers should enjoy some excellent red wines from Vintage 2019. I asked Bordelon if vintners are experimenting with any new grapes. He said growers in the north continue to produce cold hardy varieties like Petite Pearl, Crimson Pearl, Marquette, La Cresent and Brianna. A few vintners are giving Itasca, a new white wine grape a try. Both Bordelon and Blume say Indiana vintners are experimenting with new blends, so consumers can expect to see some new styles in release later this year.

The recent return to summertime temps sent me searching my dusty, dog hair laden wine cellar for a refreshing white wine. I found a bottle of Soave. The dry Italian white is made from the Garganega grape from the Soave zone in the Veneto region of northeast Italy. Soave is one of the few white wines that can age well. The 2016 bottle of Pieropan I opened and enjoyed certainly proved that fact. An inviting nose of peach and citrus produced similar flavors and a long silky finish. It's delicious chilled on its own and partners well with Asian, Indian and Vegan dishes. If you're looking for an alternative white for Thanksgiving turkey, Soave satisfies.