Vidal blanc

Vidal blanc is a white hybrid grape variety produced from the Vitis vinifera variety 'Ugni blanc' (also known as Trebbiano Toscano) and another hybrid grape, 'Rayon d'Or'. It is primarily grown in North America, where it is used to produce a range of wine styles, including dry, semi-sweet, sweet, and dessert wines.

History

Vidal blanc was developed in the 1930s by French wine grape breeder Jean Louis Vidal, his primary intention was to use the variety in cognac production in the Charente region of France. However, the grape's winter hardiness has made it a popular choice for wine production in cooler climates, particularly in Canada and the northeastern United States.

Viticulture

Vidal blanc is a hardy variety that can withstand cold winters and has a good resistance to many grape diseases. It is a mid-ripening grape that tends to produce high sugar levels in cooler climates. Its thick skin makes it suitable for ice wine production.

Wine styles

Vidal blanc wines are often characterized by their bright acidity and aromas of tropical fruit. The grape's high sugar content can be used to produce sweet and dessert wines with rich, honeyed flavors. In cooler climates, Vidal blanc is often used to produce ice wine, a style of dessert wine where the grapes are harvested while frozen.

Regions

In Canada, Vidal blanc is widely grown in the Niagara Peninsula and other wine regions in Ontario, where it is often used to produce ice wine. In the United States, it is found in several states including New York, Michigan, and Virginia.

Food pairing

Vidal blanc wines can be paired with a variety of foods depending on their sweetness level. Dry styles can be served with seafood, chicken, or pasta dishes, while sweet or dessert styles pair well with fruit desserts or blue cheeses.