Te THE FRENCH-AMERICAN HYBRIDS 
Since the colonization of this country it has been the 
goal of everyone to grow grapes like those of the old world. 
Unfortunately, most of the United States is not adapted to 
its culture and many generations of Americans had to depend 
upon our native wild species for their wine and table grapes. 
Eventually crosses between the old world varieties and some 
species native to the north-eastern United States became 
popular because of their comparatively better quality of 
fruit. But still the wine quality of these varieties was 
practically non-existant, if judged by wine standards of the 
world. It has remained for certain gifted workers in France 
to combine just the right American species and old world 
varieties to produce varieties that will make good wine, have 
the high disease resistance of their American parents and the 
productivity of the vinifera. Furthermore, it was inevitable 
that many of these varieties would have excellent table qual- 
ities. 
It will astound most Americans to know that today in 
France (a country where traditionalism is the most permanent 
thing about their viticulture) one-fourth or more of the 
total acreage in vines is planted to these hybrids and that 
one-third of the total production comes from them. This 
small fraction of their planting is more than all the vine- 
yards in the entire United States. There is a sound reason 
for discarding the traditional varieties in favor of the 
new--it is comparable quality, increased production, superior 
disease resistance, and therefore decreased expense in pro- 
ducing the crop. 
From the American viewpoint, the most beautiful part of 
the whole thing is that these same varieties are equally a- 
dapted to that area which is unable to grow the European 
grape. Many of these hybrids have stood 21 degrees below 
zero without injury when one year old. And let us tell you 
that 21 below in our location is equal to possibly 30 or more 
below in areas of steady cold. As the old world varieties 
are usually injured by zero weather, you can appreciate the 
accomplishments of these devoted French workers. 
Don't expect a Chateau Yquem, a Chateau Lafite, or a 
Clos de la Perriere from these hybrids, but you certainly may 
expect better wines than you can buy from most American 
scources, including all but the very finest that California 
has to offer. 
As far as table grapes are concerned, you can grow 
them far superior to the standard California shippers such as 
Ribier, Tokay, Malaga, etc. Delicious and delicate flavors, 
crisp and meaty flesh, skins that adher to the flesh and are 
edible, seeds that separate easily--in fact everything that 
points to high quality in a table variety. 
Vines in our planting are not pampered--they receive 
much less care than would be required in a commercial plant- 
ing. Much has been learned about their many fine qualities, 
but we are only beginning. Some commercial plantings are to 
be made this spring and in due course of time it will be 
possible to test their market possibilities. We have every 
confidence in the future of these hybrids in this country. 
