Vidal Blanc is a hybrid of Ugni Blanc (a Vitis vinifera variety) and Rayon d’Or (a hybrid grape). Developed in France by Jean Louis Vidal in the 1930s, it’s particularly well-suited to colder regions due to its hardiness and resistance to winter freezes. Thick-skinned and golden when ripe, it has high acidity, making it ideal for both sweet wines and balanced dry styles. Late ripening allows for extended hang time and the development of concentrated flavors. It’s particularly known for fine dessert ice wines, in which grapes are left on the vine until frozen, then pressed to extract concentrated juice. The key growing regions are in Canada, particularly Ontario and Nova Scotia. In the United States it’swidely grown in the Finger Lakes (New York), Michigan, and Virginia.
A dry Vidal Blanc is crisp and fresh with notes of green apple, pear, citrus, and sometimes light floral or herbal hints. It has high acidity, medium body, and a clean finish best paired with grilled fish, light pasta dishes and salads. Asweet Vidal Blanc has notes of honey, apricot, and tropical fruit, often with a luscious texture. Balanced sweetness with acidity prevents the flavors from becoming cloying. When produced as an ice wine, this varietal is best paired with blue cheese or desserts like fruit tarts & cheesecake. Serve as a dessert wine on its own. Intensely sweet with vibrant acidity and complex flavors of honey, stone fruit, and tropical notes.
As interest in hybrid varietals grow, Vidal Blanc is gaining recognition for its sustainability and ability to thrive in marginal climates. It’s cold-hardiness and disease resistance make it a natural fit for environmentally conscious winemakers. Expect to see this grape appear at your local wine shops in the coming years, especially if you are on the East Coast of North America. Look for it when you’re wanting to share a unique wine experience at your next get together!