Glossary - print - Vidal Blanc

Vidal Blanc - Glossary Term

view glossary term online:

Pronounced vee-dahl-blahngk. A grape varietal used in the production of white wine. A French-American hybrid is a cross of Ugni Blanc and Seibel 4986 that was first developed in France. In modern day it is primarily planted in the Northeast United States. The varietal produces popular late-season white wine and is used in the production of some Ice Wines. The resulting Ice Wine has a style similar to the Eiswein’s of Germany. The varietal is most commonly used in dessert style wines.

Also known as: Vidal 256.

Characteristics: Hearty, crisp, clean, and balanced. Styles vary from dry to sweet. Flavor may include floral and citrus tones. Varietal produces wines high in sugar with good acid levels.

Ageing: Barrel aged for approximately 4 to 6 months, followed by bottle ageing of approximately 8 months. Can be drunk young. Have ageing potential of 18 months.

Serving temperature: Serve at a temperature of 45º-55º F.

Food pairings: Appetizers, white meat, light pasta dishes, cheese, seafood, and fruit.