Overview
Within the rich tapestry of European and American cultures, there exists a fascinating intermingling of ideas, traditions, and innovations. While many cross-cultural fusions have met with resounding success, the fusion of Vitis vinifera and American Vitis species remains a subject of ongoing debate. This blend, explored in this post, delves into the intriguing area of European-American hybrid wine grapes.
The meeting of Vitis vinifera, representing the epitome of European viticulture with renowned varietals like Chardonnay and Merlot, and the diverse American Vitis species presents an interesting case study. Together, they have embarked on a journey to create something truly exceptional and enduring. However, the ultimate verdict on the success and longevity of this union is still in the making.
These grapevine hybrids stand as a testament to the dynamic interplay of tradition and innovation, challenging the boundaries of viticulture. They are a unique example of the fusion between Old World charm and New World resilience. As we explore these hybrid wine grapes, we unravel a narrative that continues to evolve, shaping the world of winemaking in unexpected ways.
Why Do Hybrid Wine Grapes Matter?
In recent years, we’ve witnessed a growing presence of these unique hybrid wine grapes in the U.S. and the U.K. In the wake of rising climate change, their significance is poised to expand even further. With a changing climate, these hybrid grapes are destined to assume a more prominent role in the world of viticulture.
The drive behind this surge in interest stems from the desire of winemakers to succeed in diverse climates. Often, attempts to cultivate and produce wines from the Vitis vinifera species fail due to the mismatch between the European grape’s requirements and local conditions, including diseases and pests. Rather than striving to force-fit Vitis vinifera, there’s a growing trend for creating exceptional wines from lesser-known grape varieties that are better suited to the local environment.
Today, these hybrid wine grapes have reached new levels of quality, driven by advancements in viticultural practices. The grapes’ resilience, especially those bred from Vitis labrusca (and Vitis riparia), makes them adaptable to a wide range of climates. Given the mounting challenges of global warming, including increased temperatures, threats like wildfires, drought, and humidity, these hybrid grapes offer a sustainable and practical solution. Rather than relying on increasingly unsustainable and costly measures like powerful fungicides and sprays, the time has come to reevaluate the potential of these hybrid wine grapes in addressing the evolving needs of the wine industry in the face of climate change.
Popular Hybrid Wine Grapes
Red Hybrid Varieties
Baco Noir: Baco Noir’s namesake is Francois Baco. He developed the grape in France during the great phylloxera epidemic. Wine from Baco Noir is known to show cherry, herbal notes with high acidity, and lower tannin. It can be found in the United Kingdom, Nova Scotia, Canada, in addition to New York, Oregon, as well as in Gascony, France where it makes Armagnac. Baco Noir can bud break early so it is susceptible to frost. Some tasters find that Baco Noir is similar to Gamay.
Chambourcin: Chambourcin ranks among the best of French-American hybrids according to some. The grape is teinturier (i.e., dark skin and pulp). The wines are dark colored, highly tannic with dark raspberry, black plum, and cherry notes. Chambourcin ages well with oak and is sometimes made in an off-dry style. It can be found in Ontario, Canada and many U.S. states including New York, New Jersey, Pennsylvania, Ohio, Missouri Michigan, North Carolina, Illinois, Indiana, and Kentucky. Joannes Seyve pioneered this variety and a full post will be devoted to it.
Chancellor: Chancellor has a dark color. It is a very juicy fruit, so winemakers need a lot of material. Chancellor has prune, plum, raisin, dried fig, and baked apple notes. It is medium body and acidity with some strong tannin. Chancellor is used in blends or alone. It is primarily found in cooler regions of Canada and the U.S. such as in the Finger Lakes and Michigan.
Frontenac: Frontenac was made available to the public by the University of Minnesota in 1995. It is dark color with cherry, perfumy, and candied notes. Frontenac is high acidity and high alcohol and therefore may be used in port-style or fortified wines. One of the main claims to fame is that it can survive in temperatures as low as -30° F. Not surprisingly, Frontenac is found in Minnesota, the northeastern part of the U.S., and all over Canada.
Maréchal Foch: Maréchal Foch can produce a nice, spicy wine with a dark berry note, and is paired with a light body. It has decent acidity. Maréchal Foch is grown primarily in the U.S. Midwest and widely in Canada. Maréchal Foch is very similar to Léon Millot.
Norton: Norton is also known as Cynthiana. It can craft wines that are full-bodied. Norton wines present red berry, spice notes, and strong tannin and acidity. It is grown in the Midwestern U.S. and Mid-Atlantic states, especially Virginia. Norton like Chambourcin can taste more like Vitis vinifera.
White Hybrid Varieties
Cayuga: Cayuga came about at Cornell in 1972. It was specifically engineered for the Finger Lakes. Cayuga is used a lot for sparkling wine. It has a medium body but can use oak aging to soften the excessive fruit. Cayuga is one of the most productive and disease resistant varieties grown in New York due to its versatility.
Chardonel: Chardonel came out of Cornell in 1990. It is a cross of Seyval Blanc and Chardonnay and created for its cold hardiness. Chardonel has serves well as a base for sparkling wine or barrel aged, dry whites. It is grown in Michigan, Arkansas, and New York and does require a long growing season to fully ripen.
Seyval Blanc: Seyval is true name of this white hybrid variety, while it is commonly marketed as Seyval Blanc. Its history dates to the early 1900s. Seyval Blanc is acidic with citrus, melon, peach, and grass notes. Because it very light body, it is often used as a base for sparkling wine, and can benefit from barrel aging. Seyval Blanc can be found in Canada, England, and in the U.S. in the Finger Lakes and Midwest.
Traminette: Traminette also came out of Cornell. It is a cross of Gewurztraminer and the French-American hybrid Joannes Seyve 23.416. Traminette shows flowers and spice from Gewurztraminer. It has good acidity and is generally sweet, but can be an off-dry wine. This grape does well on the East Coast and Midwest of the U.S. The Indiana Wine Grape Council calls it Indiana’s signature wine. Purdue University Extension has created a practical production publication on Taminette.
Vidal Blanc: Vidal Blanc is quite possibly the top white hybrid grape. It was developed in the 1930s and is a cross of Ugni Blanc and the hybrid variety, Rayon d’Or. Vidal Blanc tends to be very acidic. The taste and smell are reminiscent of grapefruit with pineapple and white flower. Vidal Blanc is made in off-dry to dry styles. Due to the long growing season, it lends itself well to dessert wines. It is well known to Canada (especially the ice wines of Ontario), the Finger Lakes and Great Lakes regions, Pennsylvania, New Jersey, and Virginia.
Vignoles: Vignoles is normally an off-dry wine or dessert wine since it can harvest late. It has very high acidity and high sugar, thus Vignoles can make interesting, sweet wines. It is found in the Finger Lakes and other parts of eastern North America.
Challenges for Hybrid Wine Grapes
The main challenges for hybrid wine grapes are tannins, acidity, and the flavors that are very different from Vitis vinifera. Some wine tasters consider hybrid wine grapes to be “musky.” For wine drinkers who have experience with European wines, they can find hybrid grape wine flavors unappealing.
Another challenge with hybrids is transportability. While they may grow well in test vineyards, they may not work well in other parts of the country, even with similar climates. Additionally, a hybrid could be excellent in acidity, but the winemaker may find that the flavors may not work in different areas.
Lastly, just because hybrid wine grapes have been developed does not mean that they are all better. Hybrid grapes are not a cure-all, as they still have issues with disease and susceptibility to weather. They are not a universal remedy to climate change. Therefore, hybrids may not be that much better than the grafted clones of other Vitis vinifera grapes that can easier to market and sometimes even to manage in the vineyard.
The Future of Hybrid Wine Grapes
Hail, strong winds, heavy rain in the flowering season, or frost in spring can destroy a vineyard. As recent as 2017 a devastating frost wiped out 40% of Bordeaux’s harvest that year. Wine producers have always contended with these threats for centuries and are now contending with the new risk of global warming.
Climate change poses a great threat to the wine industry. The frequency of severe weather and a rise in global temperature is likely to lead to a major shift across the whole industry. These factors are impacting many wine growing regions, so winemakers have begun to turn to new hybrid grapes for wine. As the winemakers refine the wines produced with them and the vines get some age to them, many wine lovers are starting to warm up to the potential for hybrid wine grapes.
Summary
The discussion revolves around the fascinating fusion of European and American cultures, particularly in the context of Vitis vinifera and American Vitis species. These grapevine hybrids embody a captivating interplay of Old World tradition and New World resilience. The article emphasizes their growing importance, notably in the US and the UK, driven by climate change’s influence on viticulture.
The appeal of these hybrids lies in their adaptability to diverse climates, in stark contrast to the struggles often faced when attempting to cultivate Vitis vinifera in unsuitable conditions. These hybrids, known for their hardiness, particularly those derived from Vitis labrusca and Vitis riparia, represent a sustainable solution to contemporary challenges like global warming, wildfires, drought, and humidity. Instead of relying on costly and unsustainable measures like powerful fungicides, the wine industry is reevaluating the potential of these hybrids.
The post also highlights some popular hybrid grape varieties, both red and white, illustrating their distinctive characteristics and regions of cultivation. However, it acknowledges the challenges these hybrids face, including differences in tannins, acidity, and flavor profiles compared to Vitis vinifera. The global wine industry is navigating the impact of climate change, and these hybrids offer a promising avenue for adaptation. With winemakers refining their approaches and consumers warming up to the possibilities, hybrid wine grapes seem poised for a significant role in the future of winemaking. Cheers!