Traminette

Traminette is a hybrid grape variety used in wine production. It is a cross between the Joannes Seyve 23.416 grape and the Gewürztraminer grape, developed by Herman Jaeger at the University of Illinois in 1965. The grape was named and released by the New York State Agricultural Experiment Station in 1996.

History

The Traminette grape was first developed in 1965 by Herman Jaeger, a renowned grape breeder at the University of Illinois. The goal was to create a grape that had the aromatic and flavor profile of the Gewürztraminer grape, but with increased disease resistance and cold-hardiness. The grape was named and released by the New York State Agricultural Experiment Station in 1996.

Characteristics

Traminette grapes are known for their distinctive floral aroma, similar to that of the Gewürztraminer grape. The wine produced from these grapes is typically off-dry to semi-sweet, with flavors of rose petals, peach, apricot, and spice. The grape is highly versatile and can be used to produce a variety of wine styles, including dry, semi-dry, dessert, and sparkling wines.

Viticulture

Traminette is a mid-season ripening grape that is highly resistant to several fungal diseases. It is well-suited to cool-climate viticulture and is grown in several states in the United States, including Indiana, Illinois, Michigan, and New York. The grape is also grown in Canada, particularly in the Niagara Peninsula.

Wine Production

Traminette wines are typically aromatic and flavorful, with a good balance of acidity and sweetness. They are often compared to Gewürztraminer wines due to their similar flavor profiles. Traminette wines pair well with a variety of foods, including spicy dishes, poultry, and seafood.

See Also

• Hybrid grape
• Gewürztraminer
• Viticulture
• Wine production