Blanc du Bois

Species: 

• Vitis Vinifera, v. Aestivalis, v. Labrusca, v. Lincecumi (hybrid crossing)

Type:

• White

Origin:

• USA

Parents:

• Florida D 6-148, Cardinal

Principal Regions:

• Widely grown across the Southern US, particularly Texas, Louisiana, South Caroline, Tennessee, and Florida.

Viticulture:

• Blanc du Bois produces medium-sized, loose to moderate clusters with large berries.  Its medium-sized leaves allow a higher shoot density than the Black Spanish variety. 
• A short-season cultivar requiring an average of 110 to 125 days from bud break to physical maturity.
• Blanc Du Bois is resistant to powdery mildew and Piecer’s Disease (Xylella Fastidiosa) but is highly susceptible to anthracnose.  Other fungal diseases pressures include downy mildew, black rot, phomopsis cane, leaf spot, grapevine trunk diseases, and bunch rots.
• The major insect pest of Blanc Du Bois is the grape berry moth, although other insects can be occasional pests.

Sensory Characteristics:

• Blanc du Bois is made into a wide variety of styles including dry, sparkling, and fortified.
• Blanc du Bois display a range of flavors and aromas including florals, citrus, and spice.  Medium acidity and tannins .

Food Pairings:

• Pairs well with salads, chicken, or seafood.

Notes:

• The cultivar was developed by Dr. John A. Mortensen at the University of Florida’s Central Florida Research and Education Center (Leesburg, FL) in 1968 in an effort to produce a hybrid that could be less prone to Pierce’s Disease.
  
• The variety is named in recognition of Emile DuBois, an influential grape grower and winemaker in Florida (not to be confused with the infamous Chilean serial killer).

Other Names:

• Blanc Dubois, Florida H 18-37, H18-3