Edelweiss (grape)

Edelweiss is a hybrid grape variety used in winemaking. It was developed in 1942 at the University of Minnesota Horticultural Research Center by crossing Ontario and Minnesota 78 grapes. The goal was to create a cold-hardy grape suitable for growing in northern climates.

Edelweiss grapes are known for their vigorous growth and early ripening. They are typically white or greenish-yellow in color and have a distinctive foxy or labrusca flavor characteristic of many North American grape varieties. This flavor can be polarizing, with some finding it appealing and others considering it undesirable.

Wines made from Edelweiss grapes are often light-bodied and fruity, with notes of citrus and other fruits. They are typically made into sweet or off-dry wines, although some producers experiment with drier styles. Due to its cold hardiness, Edelweiss is popular with wineries in regions with short growing seasons and harsh winters, such as the upper Midwest of the United States and parts of Canada.

The variety is relatively disease resistant, making it easier to cultivate compared to some other grape types. However, it is still susceptible to certain fungal diseases and pests.

Edelweiss is also sometimes used for juice production and is grown by home winemakers. Its unique flavor profile makes it a distinct offering in the world of wine grapes.