Corot noir
Corot noir is a hybrid grape variety that is used in wine production. It was developed in 1970 by grape breeder Bruce Reisch at the New York State Agricultural Experiment Station of Cornell University. The grape is a cross between the hybrid grape Seyve Villard 18-307 and the Vitis vinifera variety Steuben.
History[edit | edit source]
The Corot noir grape was first released to the public in 2006, along with two other hybrid grape varieties, Noiret and Valvin Muscat. These three varieties were the result of a grape breeding program at Cornell University that aimed to develop high-quality wine grapes that could withstand the harsh winters of the northeastern United States.
Viticulture[edit | edit source]
Corot noir is a mid-season ripening grape that is resistant to several common grape diseases, including powdery mildew and botrytis bunch rot. It is well-suited to the cool climate viticulture found in the Finger Lakes region of New York and other similar wine regions.
Wine production[edit | edit source]
Corot noir produces a deep red wine with a full body and high tannin content. The wine is often described as having flavors of dark fruit, spice, and a hint of caramel. It is typically used in blends to add color and complexity.
See also[edit | edit source]
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