Most of the wines we enjoy today – or rather are more familiar with – are wines produced from the European Vitis vinifera species. These include the noble grapes of Chardonnay, Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc.
But there’s a new type of grape budding – French-American hybrids. (It’s not actually new…keep reading.)
French-American hybrids are the crossing of the European Vitis vinifera species with one or more Native American Vitis species – Vitis rupestris, Vitis labrusca, Vitis lincecumii or Vitis riparia.
Most of these grapes were grafted – spliced together – in France, thus earning the name. The goal was to combine the superior traits of both vines to produce grapes with excellent wine quality that have a higher resistance to diseases and pests.
The Native American Vitis species are hardy and have a high resistance to diseases and pests, but are not the most appealing to sip on their own. The flavors can be musky/foxy – think wet basement smell – with strong acidity.
However, the European Vitis vinifera are wonderful to sip on their own, yet not the most tolerant to diseases and pests. By pairing the two together, you can create a delicious, disease resistant grape.
French-American hybrids aren’t actually new.
Research began on grafting Vitis vinifera species to American rootstock in the 1860’s to combat the phylloxera epidemic that nearly decimated wine regions around the world. Research continues today at the University of Minnesota and Cornell University in New York due to the rise in climate change.
Grapes are for sure feeling the impacts of climate change – just like all agricultural crops! Hybrids do have an advantage over Vitis vinifera given they require little to no pesticides, can thrive in tough growing environments – extreme heat / crazy cold – and do not need the levels of irrigation Vitis vinifera does. They are becoming a sustainable and environmentally friendly solution.