Vignoles is quickly becoming one of America's most exciting new varietals.
You never heard of Vignoles (veen-yole)? Well, you're not alone. Few people outside of Missouri and New York State have discovered this versatile, delicious grape. Like Riesling, it is used to make a wide range of wine styles from quite dry to wines resembling late harvest wines such as Tokaji, Sauternes, and Beerenauslese.
The Vignoles grape is a French-American hybrid, the result of a cross between Seibel 8665 and Pinot de Corton. It is the most successful hybrid from the nineteenth century French hybridizer J. F. Ravat and planted widely in Missouri, Pennsylvania and the Finger Lakes region of New York State. The grape variety is also known as Ravat 51, but wines made from it bear the name Vignoles.
The dry versions are crisp, refreshing and fruity. They are not brightly acidic like many Sauvignon Blancs; and not heavy like many New World Chardonnays. The aromas and flavors are complex and the wine is medium in body. In many ways its flavor profile fills the gap between the dry French whites and the sweeter whites of Italy, Germany and Alsace.
Outstanding examples of dry vignoles are:
2006 Montelle Dry Vignoles Ozark Mountain; 12% alc., $16
One of the most attractive cocktail wines we've experienced. Excellent as a stand-alone wine or as an accompaniment to Asian dishes or curries.
In the off-dry style, we recommend Stone Hill's award winning version, 2006 Stone Hill Vignoles; $15.99; or for about half the price, St. James Winery Vintner's Select Vignoles.
For one of the most delectable dessert wines you've ever had, try Stone Hill's Late Harvest Vignoles; 18% alc., $30/375ml. The current vintage is sold out, but don't miss next year's. This is a rich, Botrytised, Sauternes-like wine, unparalled among America's dessert wines.
