Seyval Blanc is a hybrid (Seyve-Villard 5-276) developed in the 1920's in France. It ripens early, is disease resistant and is well suited to relatively cool climates such as England where it is one of the most planted vine varieties. Seyval tends to overproduce so grape clusters must thinned for optimal production of usable fruit.
Planted heavily in Canada and the eastern United States, its popularity among winemakers is growing rapidly in the midwest and other non-traditional wine regions East of the Rocky Mountains. "...because it contains some non-vinifera genes, it is outlawed by European Union authorities for quality wine production, a bone of contention in the English wine industry." (www.winepros.com.au)
Frequently used for blending, crisp and dry versions of single varietal wines have flavors and aromas of grass, hay, melon and citrus and can have a slight minerality. Seyval produces light bodied wines with quality that is improved with oak aging.