In this post, I am going to discuss some of the information that I presented about hybrid grapes at the
PALATE wine event last month and review some of the Finger Lakes wines made from hybrid grapes that we tasted during the presentation. First, though, I would like to thank Morgen McLaughlin and
Finger Lakes Wine Country for a wonderful event and for the invitation to present at the event.
Hybrid grapes are a cross between 2 or more different grape species and they are developed for specific characteristics such as disease resistance, cold hardiness, improved yields and specific flavors and aromas. Though they do not get the notoriety of their famous vinifera royalty such as Riesling and Chardonnay, they are still very important grapes, especially in the Finger Lakes. These grapes are hardy enough to make it through the bitter Finger Lakes winters and resist diseases through the growing season and produce relatively vigorous yields which allows wineries to price these wines at attractive price points.
Some of the more popular hybrid varietals in the Finger Lakes are Vidal Blanc, Seyval Blanc, Baco Noir, and Vignoles. The New York Agricultural Experiment Station in Geneva, operated by Cornell University, has worked for many decades to produce hybrids that do well in cold climates like the Finger Lakes. Some popular Cornell hybrids are Cayuga White, Traminette, and the 3 newest Cornell hybrids released in 2006 Valvin Muscat, Noiret, and Corot Noir.
These grapes can produce wines with good structure and balance and some are even great food wines. And best of all, they are Great Values. The hybrid wines that we tasted during my presentation all retailed for less than $11.00. But just because they are not high-priced wines does not mean that they are not good wines. Wines made from hybrid grapes have sometimes been given a bad rap from the old guard wine press and the high brow wine community. Perhaps, in the past, some of that reputation was deserved. But winemakers today, especially in the Finger Lakes are crafting very nice wines from these grapes. Here are a few of my favorite hybrids and hybrid blends:
- Rooster Hill Silver Pencil, 1.7% RS (Residual Sugar), $10.99, Rooster Hill crafts wines with structure and grace and this blend of Cayuga/Vidal Blanc/Seyval Blanc is no exception. This wine shows layers of light citrus, light herbal qualities, with nice floral elements and even hints of pear and apple. A very complex wine for the price. This wine will even impress those wine snob friends. Just don't tell them the price!
- Lucas Blues (Cayuga/Seyval), 1.8% RS, $8.00, Lucas Vineyards Winemaker Jeff Houck makes very expressive and balanced wines and this wine is very clean and crisp with bright but not overbearing citrus tones. And a great bargain at just $8.00.
- Lakewood Vignoles, $9.99, Vignoles is also known as Ravat 51, Lakewood winemaker Chris Stamp has a gift for extracting the best out of every wine he crafts and this wine displays those classic Vignoles flavors to the nth degree. Lots of pineapple, grapefruit, apricot and even apple give this wine a lot of character. And again, for under $10!
- Red Newt White, $9.99, (Vidal/Cayuga), I truly believe, based on my tasting experiences, that the best red wine winemakers also craft some of the best white wines. Dave Whiting of Red Newt certainly crafts some of the best reds in the Finger Lakes and he also brings that meticulous attention it takes to produce top reds even to his value whites. This wine is clean and fresh with a nice citrus zing accompanied with a crisp structure, beautifully balancing the fruitiness of the Cayuga with the firm backbone of the Vidal.
So just because a wine is made from hybrid grapes does not mean that it is inferior. On the contrary, many of these wines are winning top awards in major wine competitions, so give them a try. Until next time,
I'll see you On The Trails.
