Cayuga White
A Finger Lakes-born Cornell white from 1972 that makes fresh, fruity, Riesling-like wines and sparklers. It's a dependable grape across the Northeast and Midwest.
Cayuga White is a New York native in the modern sense. Cornell University's grape breeding program in Geneva, New York, released it in 1972 and named it after Cayuga Lake, one of the Finger Lakes. It was one of the first Cornell wine grapes, and it remains a reliable, productive white across the Northeast and Midwest.
What It Tastes Like
Harvest timing is everything with Cayuga White. Picked early, it makes crisp, fairly neutral wines with green apple and citrus, which are perfect for sparkling. Picked riper, it gets fruitier and more aromatic, with pear, pineapple and white flowers and, if left too long, a slightly grapey note. Most wineries make it off-dry, often comparing it to a fruity Riesling.
Where It Grows
Cayuga White is common in the Finger Lakes and across New York, Pennsylvania, Ohio, Indiana, Illinois, Michigan, Missouri and New England. Growers like it for its big, reliable crops and its resistance to disease.
What to Look For
- Off-dry Cayuga White is a crowd-pleaser and often a bargain.
- Sparkling Cayuga is crisp and festive.
- White blends, where it pairs well with Vignoles or Seyval Blanc.
Where to Find Cayuga White
Wine regions on American Winery Guide where Cayuga White is grown or poured: