What Is Grape Crossing?

History

• Cross-pollination became a necessity during the late 19th century, when European vitis vinifera grapevines were succumbing to the phylloxera vastatrix disease, to which some North American vines proved immune. Thus, growers and other experts sought to crossbreed the North American grapes with the European varieties to ensure immunity.

Types

• Some cross-pollinations are naturally occurring, like the Alexander grape, one of the earliest discoveries of natural hybrids. Others, however, were intentionally crossed, such as Cabernet Sauvignon, which is a cross of Cabernet Franc and Sauvignon Blanc.

Benefits

• By crossing species, growers can produce a grape that has desirable qualities from multiple species. For example, the Swiss Dr. Hermann Müller developed the Müller-Thurgau grape to taste like the Riesling but to be as plentiful and early-ripening as the Silvaner.

Drawbacks

• Crossing grapes can result in greater acidity and the increased presence of tannins, which occurs naturally in wine but can give the drink a bitter aftertaste.