Through the Grapevine: the Art & Science of Wine

October 6 - November 30, 2003
2nd Floor, West Wing

Through centuries unnumbered men of old
Broke stubborn Earth and taught the trailing Vine
And trod the bubbling Press and drank the Wine...

--Martin Armstrong

By order of the Governor of the State of Michigan, October is "Michigan Wine Month." From humble beginnings in the mid-nineteenth century, Michigan's grape growing industry has grown to encompass over 13,000 vineyard acres, approximately 500 grape growers, and 39 wineries. The moderating influence of Lake Michigan on the climate along the western side of the Lower Peninsula, coupled with sandy and well-drained soil conditions, have contributed greatly to the success of the Michigan wine industry.

Michigan wineries attract over 350,000 visitors each year and produce a wide selection of nationally and internationally recognized wines, including reds, whites, blushes, and sparkling and non-alcoholic juices. Sales of Michigan wines have risen 27% over the past four years, totaling $17 million dollars in 2000. Michigan State University's Institute of Agricultural Technology, Viticulture and Enology Program offers specialized training in grape and wine production, with a focus on the unique conditions of cool climate regions. The program combines scientific principles and theories learned in the classroom with practical experience gained in the laboratory, cellar, and field.

In commemoration of "Michigan Wine Month," this exhibit celebrates the science--and art--of wine.

Exhibit produced by Anita Ezzo

With graphics assistance from Theresa Moore & Sara Cook
Winemaking equipment courtesy of Steve Szilvagyi and MSU's Institute of Agricultural Technology, Viticulture and Enology Program