Welcome to Episode 38 of the Make America Grape Again Podcast, where we explore the wine scene of Florida. While the Sunshine State is known for citrus, beaches, and marshes, it is not widely known for its strong wine culture. Indeed, there is a lot of difficulty growing grapes in this humid, hot climate, meaning that most grapes which are grown in the state are Muscadine varietals. However, this has lead to a lot of winemaking experimentation with other sorts of fruits grown in Florida’s tropical climate; including the fruit used for our wines du jour: avocado. Yes, Avocado. In this episode, Gary returns and hangs out with Megan, James, and myself as we explore both the Sweet Avocado and AvoVino made by Schnebly Redlands Winery, which is located in Homestead, Florida.
The history of winemaking in Florida begins early on with the colonization of Florida by both the Spanish and Huguenot refugees from France in the 16th century, for use as the sacrament in the Catholic Mass. Because of the dank tropical climate and various grapevine diseases and parasites, these plantings did not fare well, and eventually, plantings of Muscadine became more popular… until Prohibition, of course, collapsed the local industry. The commercial wineries of today came about as a result of the Florida Farm Winery Law in 1979, primarily due to efforts from the Florida Grape Grower’s Association. This law reduced the winery license fee from $1000 to a mere $50. In addition, researches in Florida began to develop new bunch grape varietals such as Stover, Lake Emerald, and Suwanee which were more resistant to Pierce’s Disease, and there was also intensive development of new muscadine varietals such as Magnolia, Noble, and Welder. Today there are approximately 20 wineries in the state of Florida. Some of these wineries are making wines from local fruits, or grapes imported from California, but others are using locally-grown muscadine varietals. The state of Florida has no American Viticultural Areas at this time.
These two bottles were purchased by Megan and myself directly from the winery website, and shipped directly for me for this podcast. I’m sad that I didn’t bring up my favorite avocado fact in the podcast; that these trees were originally the food of giant ground sloths and would have gone extinct if it were not for human interaction with this plant. Womp-womp. Lastly, just a reminder that the podcast has a patreon account, so if you like what we’re doing here, a few bucks extra for wine acquisition goes a long way!
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