Howie Hart wrote:Vidal, due to ice wine, seems to be the only hybrid that is holding its own and vinefera is taking over.
Howie, this is very true. I think that icewine, and Vidal's suitability for the genre due to its late-ripening character and thick skins (ability to stay on the vine well into the winter) are the qualities that have saved it from systemic anti-hybrid measures and, despite all the anti-hybrid dogma, actually secured it a place on our viticultural scene. Besides this, I truly enjoy Vidal since it's so very, very versatile. The stickies may be the main niche that's been found for the grape, but as you know, it also makes a superb, crisp table wine. I love dry Vidal with marinated and grilled chicken breasts served alongside a salad of mixed greens. It's a real "summer sipper" wine at my place.
I have long wanted to make a bone-dry, skin-fermented Vidal white table wine. Thing is, I could probably find the grapes rather easily anywhere in the Peninsula if I looked for them come harvest time. Lots of Vidal is grown, so getting some nice fruit shouldn't be a problem. The reason I haven't made the wine up to now is purely due to the fact that I've always given priority to grape varieties whose wines are commercially non-existent.