Our 2011 Holiday Cellar-bration was another terrific event. Thanks to Jill Crudup and the Cellar-bration committee for all their hard work!
Our 2011 Holiday Cellar-bration was another terrific event. Thanks to Jill Crudup and the Cellar-bration committee for all their hard work!
Vidal Blanc is a hybrid of Ugni Blanc (vinifera) x Rayon d’Or (French American hybrid) and was developed by French breeder, Albert Seibel.
The grape can be made into a bone-dry, steely wine for fish, a barrel-aged wine reminiscent of a Fumé Blanc, or an ice wine that can rival the best dessert Rhine wines produced in Germany.
Flavors: Vidal Blanc is fruity with grapefruit and pineapple aromas and floral characteristics.
Color: The white grapes have large clusters of thick-skinned berries.
Notable regions: Northeastern US and Canada. Finger Lakes of New York State, many Mid-Western States, the Niagara Peninsula and as well as Ontario, Canada.
Viticulture: Vidal blanc is well suited to cold climates The grape is a mid-season ripener and has the ability to produce a good crop even with secondary buds.
Wine making: Vidal Blanc is one of the most versatile varietals in North America. It is used in a wide range of styles from light and crisp
with high acid to off-dry. It is used to make many late harvest dessert wines because its tough outer skin makes it adaptable to ice wine
and it’s acidity makes a good partner with wines containing residual sugar.
Food pairings: Vidal Blanc is a versatile white wine suitable for many cuisines including shellfish, salads, fruit and cheese platters, chicken dishes and vegetarian fare.
http://wine.appellationamerica.com/grape-varietal/Vidal-Blanc.html
Hi Dave,
I am in the process of making my first mead. I used
honey and water to make a 23 Brix batch (adding
only about a teaspone of Super Super Food). So
far, after 2 1/2 days, the yeast has reduced the Brix
by only 3; it’s down to about 20 Brix now. That’s a
lot slower than I’m used to with plain sugar. Is this
pace of fermentation normal for mead? I’m using
Cote de Blancs for my yeast.
– John Weisickle
Hi John!
Meads are known for slow and steady fermentation, so
just kick back and wait. Some stronger meads can take
*months* to go dry, even with a more aggressive yeast
than C