Hybrids
Most grape hybrids are the result of crossing Vitis vinifera varietals with Native American varietals. They were developed in response to the massive devastation caused by phylloxera during the late 19th century.
The development of Hybrids and their use in California’s Vineyards.
The goal was to grow robust varietals that were not affected by phylloxera, but that also had similar flavor profiles to Vitis vinifera grapes. However, the resulting wines were noticeably different. But this was seen as a necessary trade-off to save Europe’s wine industry from annihilation.
Cornell University continues to experiment with hybrid varietals. The goal is to develop grapes with delicate characteristics that are also more robust in cold weather. Hybrids are currently most common in the Northeastern United States and Canada. Many Vitis vinifera varietals also have a difficult time surviving in these cold climates.
The hybrid varietal, Baco 22A is used for Armanac Brandy in France. Noteworthy white hybrid varietals include Vidal and Seyval. Reds include Baco Noir and Marechal Foch.
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