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Seyval blanc

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Title: Seyval blanc  
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Subject: St. Pepin (grape), Quebec wine, Cayuga White, Hybrid grape, Nebraska wine
Collection: Grape Varieties, Hybrid Grape Varieties, White Wine Grape Varieties
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Seyval blanc

Seyval blanc
Grape (Vitis)
Seyval blanc grapes prior to veraison.
Color of berry skin Blanc
Species French hybrid (50% Vitis vinifera; 37% Vitis rupestris; 13% Vitis licencumii )
Also called SV 5276, Seyval
Origin France
Notable regions England, Wales, Canada, USA.
Hazards Botrytis in wet years when very ripe

Seyval blanc (or Seyve-Villard hybrid number 5276[1]) is a hybrid wine grape variety used to make white wines. Its vines ripen early, are productive and are suited to fairly cool climates.[1]Seyval blanc is grown mainly in England,[2][3] the United States east coast (specifically the Finger Lakes region of upstate New York,[2] and Virginia), as well as to a lesser extent in Canada.[1] Seyval blanc was created either by Bertille Seyve, or his son-in-law Villard, as a cross of Seibel 5656 and Rayon d'Or (Seibel 4986),[4] and was used to create the hybrid grape St. Pepin. Seyve and Villard used the same Rayon d'Or x Seibel 5656 crossing to produce the red wine grape Seyval noir.[5]

As it contains some non-vinifera genes, it is outlawed by the EU authorities for quality wine production, which is an issue of conflict with the English wine industry.[1]

Wine styles

Seyval blanc has a characteristic citrus element in the aroma and taste, as well as a minerality that may be compared to white Burgundy.[2] It is often oaked and subjected to a stage of malolactic fermentation.[2]


Seyval blanc is known under the synonyms Seival, Seyval, Seyve Villard 5-276, Seyve Villard 5276, and SV 5276.[4]


  1. ^ a b c d The Oxford Companion to Wine. "Seyval blanc". 
  2. ^ a b c d Seyval blanc
  3. ^ The Main Grape Varieties Growing In The UK
  4. ^ a b Vitis International Variety Catalogue: Seyval, accessed on May 31, 2009
  5. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 990-991 Allen Lane 2012 ISBN 978-1-846-14446-2
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