{"id":55,"date":"2007-06-19T10:59:25","date_gmt":"2007-06-19T14:59:25","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/06\/19\/montmorency-cherry\/"},"modified":"2007-06-19T10:59:25","modified_gmt":"2007-06-19T14:59:25","slug":"montmorency-cherry","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/06\/19\/montmorency-cherry\/","title":{"rendered":"Montmorency Cherry"},"content":{"rendered":"

When selecting my cherry trees, I was thinking in terms of making red and white wine from sweet and tart cherries. I need clear juice to make white cherry wine<\/a> and red\/black skins to make red cherry wine. That means at least four different cherry trees: two tart and two sweet, and at least one of each has to have clear juice. Montmorency is the tart cherry with clear juice, making it an amorelle type. Since it has red skin, I’ll be able to make red wine as well. That means I could have managed with just three trees and skipped the tart cherry with red juice<\/a>. I don’t know of any dark skinned sweet cherries with clear juice, so I still needed two sweet cherry trees.<\/p>\n","protected":false},"excerpt":{"rendered":"

When selecting my cherry trees, I was thinking in terms of making red and white wine from sweet and tart cherries. I need clear juice to make white cherry wine and red\/black skins to make red cherry wine. That means at least four different cherry trees: two tart and two sweet, and at least one […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,46],"tags":[],"class_list":["post-55","post","type-post","status-publish","format-standard","hentry","category-bonsai-orchard","category-cherry-wine"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t