Vignoles (grape)

Vignoles (grape)

Vignoles is a complex hybrid wine grape variety that is grown primarily in the northeastern United States, particularly in the states of New York and Missouri. It is also known as Ravat 51, named after its breeder J.F. Ravat. The grape is used to produce a variety of wine styles, including dry, semi-sweet, sweet, and dessert wines.

History

J.F. Ravat, a French viticulturist, developed the Vignoles grape in the 1930s. It was initially named Ravat 51, but was later renamed Vignoles, possibly after a vineyard in France. The grape was introduced to the United States in the 1940s and has since become a popular variety in the northeastern regions.

Viticulture

Vignoles is a mid-season ripening grape that is well-suited to cool climates. It is resistant to many common grape diseases, but is susceptible to Botrytis cinerea, a fungus that causes bunch rot. The grape has small, tight clusters that can contribute to this susceptibility.

Wine Production

Vignoles is used to produce a variety of wine styles. The grape's high acidity makes it suitable for sweet and dessert wines, but it can also be used to produce dry and semi-sweet wines. Vignoles wines are often characterized by their bright acidity and flavors of tropical fruit.

Regions

While Vignoles is grown in several states in the northeastern United States, it is most commonly found in New York and Missouri. In New York, the grape is grown in the Finger Lakes region, where it is used to produce both dry and sweet wines. In Missouri, Vignoles is one of the leading white wine grape varieties.

Food Pairing

Vignoles wines pair well with a variety of foods. The wine's high acidity and fruity flavors make it a good match for spicy foods, while its sweetness can balance out the flavors of rich, creamy dishes.

See Also

• List of grape varieties
• Viticulture
• Wine pairing

References

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External Links

• Wine-Searcher: Vignoles
• Missouri Wine: Vignoles