Page 57 - Grapevine May-June 2019

Around The Vineyard

cherry, blackberry, black currant, and plum notes. It can also
be used in production of port-style-wines. The University of
Minnesota developed the grape and released in 1996. Because
Frontenac can survive in temperatures as low as -30 F, it is planted
across the Northeastern part of the U.S. and Canada and is one of
the most commonly planted wine grapes in Minnesota.

Maréchal Foch: Possesses Burgundian characteristics, having
a vibrant, deep purple color, with a light-medium structure and
dark berry fruit characteristics. Some tasters find the similari-
ties to Burgundy Pinot Noir become more pronounced with age.
Maréchal Foch is one of the hardiest of the hybrids and is widely
grown commercially throughout the Midwestern U.S. and Canada.

Norton (Cynthiana): Produces a rich, full-bodied dry red wine
with berry flavors and spicy overtones. It can be used in vari-
etal wines, including ports, but may also be blended with other
reds. These wines have an intense color. Norton is grown in the
Midwestern U.S., Mid-Atlantic States, Northeastern Georgia and,
most recently, in California.

White Wine Varieties

Cayuga: Produces a European style white table wine, which has
medium body and good balance. This versatile grape can be made
into a semisweet wine, which brings out the fruit aromas, or if oak
aging, into a dry, less fruity wine. The Cayuga White grape was
developed especially for the Finger Lakes Region in New York by
Cornell University, and is known for producing fine sparkling wines.

Chardonel: Is a cross of Seyval Blanc and Chardonnay that produc-
es an excellent wine, with aromas characteristic of both parents.
Chardonel has the potential for fine-quality, dry still wines pro-
duced with barrel fermentation and/or barrel aging. Chardonel is
popular in the Midwestern U.S. and the Mid-Atlantic states.

Seyval Blanc: Produces a fresh, crisp wine that is often described
as good with attractive aroma, but the body is somewhat thin.
Malolactic fermentation or barrel fermentation followed by oak
aging will enhance the quality. The variety is also popular in
Canada and the Midwestern U.S. and the Eastern U.S., particularly
New York.

Traminette: Is a late mid-season white wine grape which produc-
es wine with distinctive floral aroma and spicy flavors, characteris-
tic of its Gewürztraminer parent. Traminette’s relatively high acid
and low pH help complement its fresh-fruit aromas and flavors.
The wine can be made dry or sweet but is usually finished with
some residual sweetness. The wine is grown on the East Coast of

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