Seyval Blanc
England and the eastern US
Neutral, crisp and citric, closer to Chablis than to any American grape. The most vinifera-like of the French hybrids.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
18-21 Brix
18 - 21
Titratable acidity
7-10 g/L
7 - 10
pH
3-3.3
3.0 - 3.3
Juice yield
0.68 L/kg
free run plus a gentle press
Sugar per kilogram
143 g
at 19.5 Brix, the midpoint
Fruit for 23 litres
34 kg
before racking losses
Potential alcohol
10.7-11.7%
from 1.081 fermented dry. A range, because conversion varies by strain
What it punishes
Very high acidity in a cool year, which malolactic handles better than any chemical addition.
Made into
- Dry white
- Sparkling base
Sulphite at this pH
At pH 3.15, protecting a white wine to 0.8 mg/L molecular SO2 takes 18 mg/L of free SO2. Work it out for your own reading.
More hybrid and native
Concord
Eastern North America
15-18 BrixNiagara
Eastern North America
16-19 BrixCatawba
Ohio and the Finger Lakes
22-26 BrixNorton
Missouri and Virginia
24-27 BrixMarquette
Minnesota and the cold north
24-28 BrixFrontenac
Minnesota
20-26 BrixVidal Blanc
Canada and the eastern US
19-23 BrixTraminette
Indiana and the mid-Atlantic