Cayuga White

Cayuga White is a white wine grape variety that was developed at the Cornell University's New York State Agricultural Experiment Station in Geneva, New York. It is a hybrid grape that was created by crossing the Seyval Blanc and Schuyler grape varieties. Named after the Cayuga Lake, one of the Finger Lakes in New York where it is widely grown, Cayuga White is known for its high productivity and cold hardiness.

History

Cayuga White was first developed in 1952 as part of a grape breeding program at Cornell University. The aim was to create a grape variety that could withstand the harsh winters of the Finger Lakes region and produce high-quality white wine. The grape was officially released to the public in 1972.

Viticulture

Cayuga White is a mid-season ripening grape that is highly resistant to most grape diseases. It is well-suited to the cool climate of the Finger Lakes region, but it can also be grown in other cool-climate wine regions. The grape has a high yield potential, but careful vineyard management is required to maintain the quality of the fruit.

Wine Production

Cayuga White is used to produce a variety of wine styles, ranging from dry to sweet. The wine typically has a light to medium body with high acidity. It often exhibits flavors of apple, pear, and citrus, with floral and spicy notes. Some winemakers also use Cayuga White to produce sparkling wines.

Recognition

Cayuga White has gained recognition for its contribution to the New York wine industry. It is one of the few hybrid grapes that is listed as a recommended variety by the New York Wine & Grape Foundation. The grape is also recognized by the American Viticultural Area (AVA) system, and it is used in several AVA-designated wines.

See Also

• Hybrid grape
• New York wine
• American Viticultural Area

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