Chardonel

Chardonel is a white wine grape variety, a hybrid of Chardonnay and Seyval Blanc. It was developed by the New York State Agricultural Experiment Station of Cornell University in 1953 and was officially released in 1990. Chardonel is known for its ability to produce high-quality wines with characteristics similar to those of Chardonnay, but with greater cold hardiness.

History

Chardonel was created by crossing the popular Chardonnay grape with the French-American hybrid Seyval Blanc. The goal was to develop a grape that could withstand colder climates while still producing wines of high quality. The hybridization was carried out by Dr. H.P. Olmo and Dr. T.V. Munson at the New York State Agricultural Experiment Station.

Viticulture

Chardonel is valued for its cold hardiness, making it suitable for growing in regions with harsh winters. The grapevine is vigorous and productive, with moderate resistance to common grape diseases such as powdery mildew and downy mildew. It ripens later than Chardonnay, which can be advantageous in avoiding early frost damage.

Wine Characteristics

Wines made from Chardonel grapes are often compared to those made from Chardonnay. They typically exhibit flavors of apple, pear, and citrus, with a balanced acidity and a medium to full body. Chardonel wines can be aged in oak barrels to develop additional complexity and depth, including notes of vanilla and butter.

Regions

Chardonel is primarily grown in the United States, particularly in the Finger Lakes region of New York, Missouri, and Virginia. It is also cultivated in other states with cooler climates where traditional vinifera grapes may struggle to thrive.

See also

• Chardonnay
• Seyval Blanc
• New York State Agricultural Experiment Station
• Finger Lakes AVA
• Viticulture