Cayuga White is a wine grape developed from crosses of the hybrids Schuyler and Seyval Blanc done at Cornell University's New York State Agricultural Experiment Station. Cayuga White is one of the most productive and disease-resistant varieties. This versatile grape can be made into a semi-dry or sweet wine emphasizing the fruit aromas, or using oak aging, into a dry, less fruity wine. When harvested early, it may produce a very attractive sparkling wine with good acidity, good structure, and pleasant aromas. When over-ripe, however, it can develop strong hybrid aromas with slight American overtones.
Great cocktail wine with hors d'oeuvres, pork, ham, chicken in cream sauce, and some Asian cuisine.
Cayuga White Fact Sheet
Cayuga White Genealogy
Chambourcin (Joannes-Seyve 26-205) is a late ripening French-American hybrid grape that produces large, moderately loose bunch sets of medium sized blue berries used in higher quality red wines. Chambourcin vines are bunch rot resistant requiring a long growing season and a site with mild winter temperatures. Chambourcin is versatile for wine making, producing wines that are fruity with somewhat spicy undertones. Young wine can have an effusive fruity flavor, as it ages it evolves into a mature wine characterized by caramel and chocolate flavors. Can be used to produce rose', Beaujolais style, or other medium to full-bodied fairly complex wines, or ports- with hints of raspberry, cloves, cherry, plum and tobacco.
Chambourcin wines are often served with dark chocolate.
Noiret produces an excellent full-bodied, richly colored wine. Derived from a NY65.0467.08 x Steuben variety cross initiated at the NYS Agricultural Station, Geneva, NY, the wines can resemble Shiraz (Syrah) with a distinct black pepper character, moderate tannins, and notes of raspberry, blackberry and mint. Susceptible to powdery mildew disease. Leaves and fruit require a regular spray program against downy mildew. Fruit maturity is mid to late season.
Pair Noiret wines with beef, pasta, and sharp cheeses.
Noiret Fact Sheet
This Gewürztraminer hybrid produces wines of excellent quality similar in aroma to its well-known parent; though the vine is much more winter hardy, only moderately produces, and is just slightly susceptible to powdery mildew with maturity in late mid-season. Varietal descriptors include floral, spicy, perfume and lavender. If very long skin contact times are used, the typical floral / spicy Gewürztraminer flavors may shift to muscat-like flavors. Typically, the wines made with some skin contact have strong spice and floral aromas, a full structure, and long aftertaste. Wine can be made dry or sweet, but is usually finished with some residual sugar.
Wines pair well with spicy Asian or Thai cuisine.
Traminette Fact Sheet
Vidal Blanc is a popular late-season maturing French-American hybrid white-wine creating variety producing large clusters with fruity, floral flavors and good balance. Derived from an Ugni Blanc x Rayon d'Or cross, the vine has a good cold hardiness and is well suited for a variety of climatic and soil conditions, though in certain soil condition may be susceptible to leaf burn from copper containing sprays. Vidal Blanc can be made into a variety of wine styles, including off-dry Germanic style wine, sparkling wine, dry barrel-fermented table wines, and complex Burgundy-style products. Vidal has also been used to make late-harvest style wines and ice wines. Varietal descriptors include melon, pineapple, pears and figs.
Due to its high acidity and fruitiness it is particularly suited to sweeter, dessert wines.