Vignoles is an intriguing white hybrid grape that has a somewhat mysterious origin. Its development can be traced back to J.F. Ravat, who is often credited with crossing Seibel 6905 and a clone of Pinot Noir in 1930, resulting in a grape variety initially known as Ravat 51. However, the story of Vignoles goes beyond just its breeding history.
What makes Vignoles fascinating is not only its genetic makeup but also its diverse characteristics as a wine. As a sommelier and brewer, I have had the pleasure of experiencing Vignoles in various forms and styles, and I can confidently say that it offers a unique and delightful experience to wine enthusiasts.
Vignoles is known for its ability to thrive in cooler climates, making it particularly well-suited for regions like the Finger Lakes in New York, where it has gained popularity. The grape's resilience to cold temperatures allows it to retain good acidity, even in challenging growing conditions. This acidity provides a refreshing and lively characteristic to Vignoles wines, making them a great choice for those who appreciate a vibrant and zesty profile.
In terms of its flavor profile, Vignoles can display a wide range of aromas and tastes, depending on the winemaking techniques employed. When crafted into a dry wine, it often showcases notes of citrus fruits such as lemon and grapefruit, along with hints of tropical fruits like pineapple and mango. These flavors, combined with the grape's inherent acidity, create a crisp and vibrant wine that pairs wonderfully with seafood, light poultry dishes, and fresh salads.
However, Vignoles truly shines when made into a late-harvest or ice wine style. The grapes' natural sugars become concentrated, resulting in a lusciously sweet wine with intense flavors of honey, apricot, and peach. These dessert-style Vignoles wines are a true treat, with their rich and indulgent character that pairs beautifully with creamy desserts, foie gras, or even enjoyed on their own as a delightful after-dinner sip.
One of my most memorable experiences with Vignoles was during a visit to the Finger Lakes region. I had the pleasure of tasting a late-harvest Vignoles that had been affected by noble rot, a beneficial fungus that concentrates the flavors and sugars in grapes. The resulting wine was a revelation, with its complex layers of honeyed sweetness and nuanced aromas. It was a true testament to the potential of Vignoles as a grape variety.
Vignoles is a versatile and captivating white wine grape. Its origins may be somewhat shrouded in mystery, but its ability to produce wines with refreshing acidity and a diverse range of flavors is undeniable. Whether enjoyed as a dry wine with vibrant citrus notes or as a lusciously sweet dessert wine, Vignoles has firmly established itself as a unique and exciting option for wine lovers seeking something a little different.