Villard grapes are French wine hybrid grape created by French horticulturist Bertille Seyve and his father-in-law Victor Villard (father and grandfather of grape breeder Joannes Seyve). They include the dark skin Villard noir and the white-wine variety Villard blanc with both being members of the Seyve-Villard grape family. Villard noir is a cross of two other French hybrids, Siebel 6905 (also known as Le Subereux) and Seibel 7053 (also known as Chancellor) created by physician and plant breeder Albert Seibel. Like Villard noir, Villard blanc was produced as a crossing of two Seibel grapes, in this case, Le Subereux and Seibel 6468.
Villard noir was once widely grown in the South West France wine region with some plantings also found in Bordeaux. The variety reaches its peaked in the late 1960s when there was more than 74,000 acres (30,000 hectares) of Villard noir planted throughout France. (And an additional 21,000 hectares of its white skin sibling, Villard blanc). By 1968, Villard noir was the fifth most widely planted black-skin grape in France and Villard blanc the third most widely planted white-skin variety. However, from that peak its numbers soon declined as French authorities attributed the proliferation of hybrid varieties as a cause of the growing wine lake problem in France and ordered the uprooting of many varieties. Since 1977 Appellation d'Origine Contrôlée (AOC) laws have forbidden the planting of the Villard grapes in France.
Despite being a hybrid grape variety, plantings of Villard noir are normally grafted onto Vitis berlandieri rootstock. Although susceptible to botrytis and powdery mildew, the vine is virtually immune to downy mildew and can be found in American wine regions on the east coast where mildew is often a problem. Today, is commonly used as a blending grape for table wine or in the production of distilled beverages.
In the early 20th century, Bertille Seyve and his father-in-law Victor Villard picked up on the work of French physician and viticulturalist Albert Seibel and began experimenting with Seibel grape in the creation of new varieties.
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Wine has been produced in the United States since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84 percent of all US wine. The North American continent is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers.
Villard grapes are French wine hybrid grape created by French horticulturist Bertille Seyve and his father-in-law Victor Villard (father and grandfather of grape breeder Joannes Seyve). They include the dark skin Villard noir and the white-wine variety Villard blanc with both being members of the Seyve-Villard grape family. Villard noir is a cross of two other French hybrids, Siebel 6905 (also known as Le Subereux) and Seibel 7053 (also known as Chancellor) created by physician and plant breeder Albert Seibel.
Chardonnay (UKˈʃɑːrdəneɪ, USˌʃɑːrdənˈeɪ, ʃaʁdɔnɛ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a 'rite of passage' and an easy entry into the international wine market. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak.