Ravat blanc

Ravat blanc is a white grape variety that is primarily grown and harvested in the United States, specifically in the Finger Lakes region of New York. It is also known as Vignoles in the United States. This grape variety is a hybrid, created by the French viticulturist J.F. Ravat.

History

The Ravat blanc grape was developed in the early 20th century by J.F. Ravat, a French viticulturist. It is a complex hybrid, a cross between the Seibel grape and the Pinot de corton. The grape was introduced to the United States in the 1940s and has since become a staple in the Finger Lakes region of New York.

Viticulture

Ravat blanc is a mid-season ripening grape that is highly resistant to cold temperatures. This makes it particularly well-suited to the cool climate of the Finger Lakes region. The grape has a high natural acidity, which allows it to produce wines with a good balance of sweetness and acidity.

Wine production

Ravat blanc is used to produce a variety of wine styles, including dry, semi-dry, and dessert wines. The grape's high acidity makes it particularly well-suited to the production of late harvest and ice wines. The wines produced from Ravat blanc are often characterized by their floral and tropical fruit aromas, with notes of pineapple, peach, and honey.

Food pairing

Ravat blanc wines are versatile and can be paired with a variety of foods. They are particularly well-suited to pairing with spicy foods, such as Thai or Indian cuisine, due to their high acidity and sweetness. The wines also pair well with rich, creamy dishes, such as pasta with cream sauce or cheese-based dishes.

See also

• List of grape varieties
• Viticulture in the United States
• New York wine