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Cayuga White, named at Geneva in 1972, is one of the most productive and disease-resistant varieties grown in the eastern U.S. Its wine, which has medium body and good balance, has been rated highly. This versatile grape can be made into a semisweet wine which brings out the fruit aromas, or, using oak aging, into a dry, less fruity wine. When harvested early, it may produce a very attractive sparkling wine with good acidity, good structure, and pleasant aromas. When overripe, however, it can develop strong hybrid aromas with slight American overtones. Its excellent cultural characteristics and high wine quality make it a promising variety for the future.
Description prepared by Bruce Bordelon, Purdue University, West Lafayette, IN |