CHARDONEL

OVERVIEW:

Chardonel is a cross between Seyval Blanc and Chardonnay grapes. The grape was developed at Cornell AgriTech (New York State Agricultural Experiment Station) in 1953 and the varietal was released in 1990.

It is a late ripening white wine grape that produces a high-quality and full-bodied wine and is distinguished by its superior wine quality combined with high productivity. The grape’s cold hardiness is superior to its acclaimed parent, Chardonnay. This wine can be fermented in oak or stainless-steel barrels. Chardonel is celebrated during the month of April.

PRONUNCIATION:

shar-doe-nel

Acres in Missouri:

7.2% - 195.5 acres

Flavors or tasting notes:

Pear, apple, apricot, and oaky if aged in barrels

Taste Profile:

Full-bodied, rich, complex and crisp

Ideal Serving Temperature:

44-55°F

Food pairings:

Creamy white cheeses, grilled chicken and fish, mushrooms, almonds, pasta & cream sauce, vanilla cake, banana bread and apple dishes

Recipe ideas:

One-Skillet Smothered Pork Chops

Cheesy Chardonel Bacon Mac & Cheese Recipe

Butterscotch Blondies with Chardonel

Lemon Butter Seafood Pasta

Moscow Mule with Wine

Chardonel Wine Cocktail Recipe

Apple Cider Sangria

Chardonel Fondue

Stargazer Cocktail

Sweetness Scale:

VIDAL BLANC

OVERVIEW:

Vidal Blanc is a French-American hybrid varietal that is known for its hardiness and ability to tolerate colder climates due to its thicker skin. Vidal Blanc was developed by a French grape breeder in the 1930s and has since found a home in Missouri wine country. This grape is often produced as a single varietal wine that varies from dry to semi-dry, and is sometimes used in blends and produced as a sweet, dessert-style sparkling wine. Vidal Blanc is characterized by large grape clusters with small russet dots on the grapes themselves. Although the vines of this varietal are fairly winter hardy, they are susceptible to several fungus diseases. Vidal Blanc is harvested during the early fall, and this varietal's grape clusters are resistant to rot and can stay on the vine for longer than other varietals, like Seyval Blanc. Vidal Blanc is processed as a white wine and not fermented on the skins. Vidal Blanc is celebrated during the month of June.