Grape Variety
Vidal
“Canada's Ice Wine Champion”
Vidal is a white wine grape grown in Ontario, Niagara, Finger Lakes — known as “the Ice Wine Specialist”.
Vidal at a glance
| Color | White |
|---|---|
| Also known as | Vidal Blanc |
| Signature flavors | Apricot, Peach, Honey, Tropical fruit, Citrus, Botrytis |
| Classic pairings | Foie gras, Blue cheese, Fruit desserts, Crème brûlée |
| Where it grows | Ontario, Niagara, Finger Lakes |
The Story
Created by crossing Ugni Blanc with Seibel in 1930s France, Vidal found its destiny in Canada's frozen vineyards. This French-American hybrid produces the world's most celebrated ice wines.
Insider Story
Vidal was bred by Jean Louis Vidal at INRA in France. The goal was disease resistance and reliable yields—not ice wine. The grape was marginally useful in France but found fame in Canada.
Canadian winters are brutal—temperatures regularly drop below -8°C, the threshold for ice wine production. Vidal's thick skin protects grapes from freeze damage; its high acidity survives concentration.
Ontario's Niagara Peninsula and British Columbia's Okanagan Valley became ice wine capitals. Vidal led the industry—producing viscous, honeyed wines of extraordinary intensity.
Canadian ice wine conquered export markets. Japan, in particular, embraced the style—Canadian Vidal ice wine became a luxury gift item.
The grape also makes decent table wine—though this is an afterthought. Vidal's identity is inseparable from ice wine.
Technical Deep Dive
Vidal produces aromatic whites with high acidity (7-10 g/L), tropical fruit character (mango, peach, pineapple), and honey notes. As ice wine, sugar levels reach 180-320 g/L.
The grape's thick skin is crucial for ice wine. Grapes must hang on vines until January (or later), enduring multiple freeze-thaw cycles. Thin-skinned varieties burst; Vidal survives.
Flavor profile (ice wine): mango, peach, apricot, honey, tropical fruit, candied citrus. The intensity is extraordinary—concentrated essence of grape.
Ice wine production is labor-intensive. Grapes freeze on the vine; harvest occurs at -8°C or colder (often at 3am); frozen grapes are pressed immediately. Yields are tiny—a vine might produce one glass of wine.
Vidal ice wine ages well—20-30 years for top examples. The acidity provides structure; sweetness integrates with time.
Industry Secrets
Vidal is a hybrid (Vitis vinifera × Vitis labrusca). This disqualifies it from European quality wine categories—but Canada writes its own rules.
Ice wine regulations are strict. VQA certification requires natural freezing on the vine; cryoextraction (artificial freezing) is prohibited.
Japan imports more Canadian ice wine than any other country. The style suits Japanese gift-giving culture—beautiful bottles, extreme sweetness, high prices.
Climate change threatens ice wine production. Warm winters mean unreliable freezing; some vintages fail entirely. The industry is at risk.
Collector’s Corner
Investment grade B-- Auction records
- Inniskillin Vidal Ice Wine ($50-150), aged examples $200+
- Blue-chip producers
- ["Inniskillin","Peller Estates","Jackson-Triggs","Mission Hill"]
- Value picks
- Quality Vidal ice wine ($40-80 for 200ml)
- Price trend
- Stable to rising. Climate change may increase scarcity.
- Collector’s tip
- Aged Vidal ice wine develops beautifully. Store properly (cool, dark). The style is collectible; top vintages appreciate. Climate change may make old bottles increasingly valuable.
Updated March 2026
More white grapes
Remember every Vidal you taste
Wine Memories keeps the where, the who, and the why — not just the tasting note.
Get the app