Norton grapes, also known as Cynthiana grapes, are a variety of grape that is primarily used for making dry wine. Unlike other Native American Vitis labrusca grapes, Norton grapes do not have the distinct “foxy” flavors that can be found in grapes such as Concord or Niagara. This makes them particularly well-suited for producing dry wines, as the absence of these flavors allows for a more refined and complex taste profile.
The Norton grape has a long history in the United States, particularly in the Midwest and Mid-Atlantic regions. It was first discovered in the early 19th century by Dr. Daniel Norton in Richmond, Virginia. The grape quickly gained popularity for its ability to produce high-quality wines, even in regions where other grape varieties struggled to thrive.
One of the reasons that Norton grapes are so well-suited for making dry wine is their natural acidity. The grapes have a good balance of acid, which helps to give the resulting wines a crisp and refreshing character. This acidity also helps to preserve the wine and enhance its aging potential. Norton wines are known for their ability to age gracefully, developing more complexity and depth over time.
In terms of flavor profile, Norton wines often exhibit dark fruit flavors such as blackberry, plum, and black cherry. These wines can also have earthy and spicy notes, with hints of tobacco, leather, and black pepper. The tannins in Norton grapes are typically moderate to high, giving the wines a firm structure and a lingering finish.
Norton grapes are versatile and can be used to produce a range of wine styles, from medium-bodied reds to full-bodied and robust wines. They can be enjoyed on their own or paired with a variety of foods. Norton wines often pair well with grilled meats, game, hearty stews, and aged cheeses.
As a sommelier and brewer, I have had the pleasure of working with Norton grapes in the past. I have found that they can produce wines of exceptional quality and complexity. The natural acidity of the grapes makes them particularly well-suited for making dry wines, and their distinct flavor profile sets them apart from other grape varieties. I have enjoyed pairing Norton wines with a variety of dishes, and have found that they can add depth and richness to a meal.
Norton grapes are primarily used for making dry wine. Their lack of “foxy” flavors, natural acidity, and complex flavor profile make them well-suited for producing high-quality wines. Whether enjoyed on their own or paired with food, Norton wines offer a unique and enjoyable drinking experience.