Grafting is the horticultural technique of joining a shoot or cutting from one plant, called the scion, to the rooted base of another plant, called the rootstock. In modern viticulture, European grape varieties are commonly grafted onto rootstocks selected for resistance to phylloxera and for their adaptation to soil and climate conditions.
The nineteenth-century phylloxera crisis devastated many European vineyards because the roots of Vitis vinifera were highly susceptible to the insect. Many North American grape species and hybrids have natural resistance or tolerance. By grafting a European fruiting variety onto a suitable rootstock, growers can produce the desired wine grapes while protecting the root system from phylloxera.
Rootstocks can influence vine vigour, nutrient uptake, tolerance of drought or excess moisture, and suitability for different soil conditions. The choice should match the site, variety and management objectives. Rootstock does not change the grape variety of the scion, although it can influence vine growth and fruit development.
Example: a Chardonnay scion may be grafted onto a phylloxera-resistant rootstock selected for the soil and climate of the vineyard.
Chef’s note: grafting is a vineyard propagation technique, not a winemaking process. It is the reason most commercial European wine vines are grown on selected rootstocks.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
