Vignoles (grape)
A hybrid grape variety used in winemaking
Vignoles is a hybrid grape variety used in the production of white wine. It is known for its versatility and ability to produce wines ranging from dry to sweet, including late harvest wines and ice wine.
History[edit | edit source]
Vignoles, also known as Ravat 51, was developed by the French grape breeder Jean François Ravat in the 1930s. It is a cross between the Seibel 6905 and Pinot de Corton varieties. The grape was introduced to the United States in the mid-20th century and has since become popular in the Midwest and Northeast regions.
Viticulture[edit | edit source]
Vignoles is valued for its cold hardiness and ability to thrive in cooler climates. The grape has a thick skin, which provides some resistance to fungal diseases such as powdery mildew and botrytis bunch rot. However, it is susceptible to downy mildew and requires careful vineyard management.
The grape clusters are small and compact, with a high sugar content that makes them suitable for producing sweet wines. Vignoles is often harvested late in the season to allow for the development of noble rot, which concentrates the sugars and flavors in the grapes.
Wine characteristics[edit | edit source]
Vignoles wines are known for their aromatic intensity and balance of acidity and sweetness. Common flavor notes include pineapple, apricot, and citrus. The wines can range from dry to very sweet, depending on the winemaking style and harvest conditions.
Winemaking[edit | edit source]
Vignoles is a versatile grape that can be used to produce a variety of wine styles. In dry and semi-dry wines, the grape's natural acidity is highlighted, providing a crisp and refreshing profile. In sweet and dessert wines, the concentrated sugars and flavors create a rich and luscious experience.
Winemakers often use stainless steel fermentation to preserve the grape's natural fruitiness and aromatic qualities. Some producers may also use oak aging to add complexity and depth to the wine.
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