Vine leaf roll a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with morello cherries ("vişne"), and plums may be used also. In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour pomegranate syrup ("nar ekşisi"), currants and toasted pine nuts. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called
Vine training of sunlight, humidity and wind could have a large impact on the exact benefits the training system offers. For instance, while having a large spread out canopy (such as what the "Geneva Double Curtain" offers) can promote a favorable leaf to fruit ratio for photosynthesis, it offers very little wind protection. In places such as the Châteauneuf-du-Pape, strong prevailing winds such as "le mistral" can take the fruit right off the vine so a more condensed, protective vine training system is desirable for vineyards there. While closely related, the terms "trellising", "pruning" and "vine training" are often used interchangeably even