Interesting article mentions hybrid grape varieties, and from what I've read, there seems to be a bit of a bias against hybrids' taste profiles -too sweet, too acidic, unbalanced, "foxy" etc. I can understand that if all the wine you've ever drunk has tasted a certain way, that you might be biased against something that tastes different (clears throat some people from France cough), but I've had some perfectly fine hybrids.
Yeah my experience is limited and I'm sure there's some I wouldn't prefer, but I've never had any issues with any hybrids I've tasted. A couple of my favourites right now are a L'Acadie (Candian hybrid -as an aside, support Canadian wine!) and a Cabernet Foch (Cabernet Sauvignon x Maréchel Foch).
Am I right about this bias against hybrids?
by nesterspokebar
8 Comments
Vitis labrusca root stock saved the French wine industry. What bias?
The single biggest factor is – knowing what to do with the plant material/grapes.
Look at how many viticulturalists and winemakers work with Chardonnay, CabSauv or any of the other big, international varieties for decades and decades in many different places/climates/… The scale of experience with most such hybrids is microscopic by comparison, especially when it comes to producing above-average wine. And they tend to be planted on meh sites, often with little investment.
And, sure, there is also a bias. At all levels. From many places.
Nevertheless PiWis are a growing category in many moderate climes in the past decade. In no small part because disease resistance means they’re easier to grow with less need for intervention. I’ve tasted quite a few solid PiWi wines from ~Central Europe, as well as quite a few wines made from hybrids in North America. Nothing great, but lots of solid wines. Also many abysmal wines.
But there is certainly space for everyday “Bio-Weisswein” blend from Styria based on Souvignier Gris to be sold at €8/btl in an Austrian supermarket and be about the same quality as a Grüner Veltliner from Weinviertel. And that will only expand as drinkers get used to it, but crucially also winemakers get used to it. Plantings are certainly expanding.
There’s a bias for “international” varieties in general. It’s why Cab and Chard, etc are planted everywhere.
Plus in places like Canada hybrids were mass produced for cheap, bad wines for decades.
Personally I think things are changing, younger drinkers are happy to try new things, but it has to be good!
I’ve had some good wines made from hybrids.
I’ve never had any great wines made from hybrids.
Eagerly awaiting the day that I can no longer say the latter; but I’m not convinced it’ll happen
I haven’t run into many, but my favorite hybrid is a bottle of Symphony from Artevino in the Yorkville Highlands AVA in Northern California.
Symphony is a hybrid of Muscat of Alexandria and Grenache Gris. It’s absolutely gorgeous. Not sure what it might pair with but it’s pretty delicious to drink on its own.
I think North American Press is doing amazing things with hybrids. Super thoughtful winemaking and good sites in California. I think most of the wines can sit right with a tasting of vitis vinifera. Mad Marvlus, La Garagiste are a coupe others doing some cool work..
I mean Cab Sauv is a hybrid no?
Also recently drank some southern Rhone Marselan that slapped.
Biased as in they just don’t think it’ll work? No. Lots of people are making wine from hybrids. They just haven’t really figured it all out yet. The wines are not as good at least not yet.
Biased as in people don’t think they’re that great yet. Yes. For sure.
Lots of producers will only plant hybrids going forward or at least that’s what they say.