Itasca
The University of Minnesota's newest white wine grape, released in 2016. It makes crisp, dry whites with pear and citrus and has lower acidity than earlier cold-hardy whites.
Itasca is the University of Minnesota's answer to a long-standing problem with cold-hardy white grapes: too much acid. Released in 2016 and named for Lake Itasca, the source of the Mississippi River, it ripens with noticeably lower acidity than La Crescent or Frontenac Gris. That makes it one of the few northern whites that can be made fully dry and still taste balanced.
What It Tastes Like
Itasca is subtler than its Muscat-scented cousins. Expect pear, quince, honeydew and citrus with a stony, mineral finish. Winemakers often compare it to Sauvignon Blanc or a dry Pinot Grigio, and it takes well to light oak or lees aging, which gives it a fuller texture.
Where It Grows
Because it's so new, Itasca is still being planted. You're most likely to find it in Minnesota, Wisconsin, Iowa and Vermont, with young vineyards in New York, Michigan and the Dakotas. Many bottlings come from vines only a few years old, so expect the wines to keep improving.
What to Look For
- Dry Itasca is the grape's reason for existing. Try it alongside a La Crescent to see the difference.
- Sparkling Itasca is crisp and clean.
- White blends often use it to temper higher-acid grapes.
Itasca also resists many vine diseases and survives winters to about -32°F or colder. That is why growers from Québec to Nebraska are planting it.
Where to Find Itasca
Wine regions on American Winery Guide where Itasca is grown or poured: