Vidal Blanc, Seyval Blanc popular among Virginia growers

Monroe Baisden
Published: July 19, 2008

Two grape varieties that do well in Virginia are Seyval Blanc and Vidal Blanc. Even though I have several customers who are fans of one or both, most visitors to our shop are not familiar with either. Both are French-American hybrids that produce white wines.

Seyval Blanc was created by two Frenchmen, Seyve and Villard, by crossing two other hybrids – Seibel 5656 and Seibel 4986. The result is officially known as Seyre-Villard 5276.

I much prefer Seyval Blanc. It is widely grown in the eastern United States, northern France, Canada, and, yes, England. The wines produced are generally high in acidity, and, therefore, crisp and lean, with citrus, mainly grapefruit, on the nose and palate.

The grapes are early ripening, usually in mid- to late September, and some winemakers employ techniques such as barrel fermentation and/or aging, and malolatic fermentation to improve the quality of the wine. It is interesting to note that Seyval Blanc, like other hybrid varieties, was refused “quality wine” designation by the vinifera-obsessed European Union authorities ostensibly for quality reasons. This is a particularly controversial issue in England where some notable wines have been produced.
Virginia wineries produce some excellent Seyval Blancs two of which come from Gray Ghost and Linden Vineyards. The wine from Linden reminds me of Southern Hemisphere Sauvignon Blanc in that its grapefruit flavors are more prominent than others.

Vidal Blanc, a cross between Ugni Blanc (Trebbiano) and Seibel 4986, was developed by the French breeder Jean Louis Vidal whose aim was to produce vines suitable for the production of Cognac in the Charente region of France. The grape is quite hardy and is at home in colder climates such as Canada. Due to its thick skin, Vidal Blanc is well adapted to the production of ice wine in Canada. Inniskillin, one of Canada’s premier producers, makes a Vidal ice wine that will set you back $44 for 187ml (1/4 bottle). Absolutely delicious! That’s also true of Adieu (not the price), Gray Ghost’s award winning dessert wine made from late-harvest Vidal.

Locally, Old House Vineyards produces a couple of wines from Vidal Blanc that are quite tasty. Vidal Blanc, named directly after the grape, an off-dry wine with flavors of pineapple, apricot and peach, is a nice treat for those wanting a touch of sweetness. Clover Hill, on the other hand, is a dry, crisp white, quite different from the Vidal Blanc, yet made from the same grape.

Wines made from Seyval Blanc and Vidal Blanc are wonderful summer sips both with and without food. They are fresh, crisp and refreshing additions to your warm-weather activities. And drinking them is a perfect way to support Virginia’s growing wine industry. Cheers!

Monroe Baisden is the owner of Chateau du Reaux, a wine shop on East Davis Street. E-mail him at