Vidal
Also known as: Vidal Blanc, Vidal 256
Hybrid white grape, also called Vidal Blanc, key to Canadian Icewine: sweet, with apricot, pineapple and honey, and high acidity that balances the sugar.
Vidal, or Vidal Blanc, is a hybrid white grape bred in France from Ugni Blanc (Trebbiano) and Rayon d'Or, a French-American hybrid, so it is not pure Vitis vinifera. Its thick skins, winter hardiness and ability to keep its acidity have made it one of the main grapes for Canadian Icewine, especially in Ontario, and it is also grown in cold parts of the United States such as the Finger Lakes. The grapes are left on the vine until they freeze and are pressed while still frozen, giving very sweet, concentrated yet fresh wines. It is also used for simple, fruity dry, off-dry and late-harvest whites.
Sensory profile
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Key regions
Winerim view
How it is perceived on the list
Wine-list perception
The grape name means little to most guests, but “Canadian Icewine” sparks curiosity straight away. It is seen as a special, expensive sweet wine linked to an unusual winemaking method.
When it helps sell
It gives the sweet-wine section an alternative to Sauternes, Tokaji or Pedro Ximénez, with a fresh, fruity profile. Offered by the glass at the end of the meal, it lets you sell a high-priced wine in a small serving.
Guest profile
Guests who enjoy sweet wines and want something other than Port or Pedro Ximénez. Also travellers who have tried Icewine in Canada and curious diners drawn to a wine made from frozen grapes.
Best sales angle
Sell it as “Canadian Icewine: grapes frozen on the vine, apricot and honey sweetness and acidity that cleans the palate”. Offering it by the glass with dessert or foie gras makes the first taste easy and justifies the price.
When to highlight the grape
When the wine list has a well-developed sweet-wine section and a genuine Icewine, made from grapes frozen naturally on the vine. Also on wine lists in restaurants with a tasting menu, where sweet wine by the glass sells well.
Usual role on the list
Regions where it sells best
Practical hospitality use
How to use Vidal on a real wine list
A quick operating read to turn Vidal into buying, recommendation and library navigation.
Guest reading
Vidal should read as a familiar variety, a discovery or an origin argument. That role decides its visual weight.
Floor cue
Summarize Vidal through texture, acidity, origin or dish. If the explanation takes longer than the decision, the sale weakens.
List role
Connect Vidal with regions, styles and pairings so it does not become an isolated entry.
Compare it with one safe alternative and one differentiating option before listing it by the glass or bottle.
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Suggested pairings
Connected library
Explore related library entries
Connect this page with related grapes, regions, styles and pairings.
Related tools
Tools to put it into practice on your wine list.
Frequently asked questions
Bring Vidal into your wine list with criteria
Winerim connects varieties, perception and commercial role to your wine-list management workflow.
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