Trousseau Gris

Trousseau Gris is a white wine grape with a gray to reddish colored grape that is cultivated mainly in the American region of California. It is generally not extended varietal wine, but used as a blending partner. Although its cultivation was carried out in some American Viticultural Area, the area under vines was in the 1990s at moderate 700 acres. Small stocks are known in France as well as in New Zealand.

In California (→ Viticulture in California ) Trousseau Gris is often blended with Chardonnay or Viognier and used in white wines, dessert wines and sparkling wines.

Trousseau Gris is a mutation of the red grape Trousseau.

See also the article viticulture in France, viticulture and winemaking in New Zealand in the United States and the list of grape varieties.

Synonyms

The Trousseau Gris grape is also known under the name Baratszoeloe, Francia Szürke, Goundoulenc, Gris De Salces Gris De Salses, Guindolenc, Guindoulenc, Hamu Szoeloe, Hamuszoeloe, Nagyvati, Sal, Sal Cenusiu, Salses Gris, Shome Seryi, Sose Serii, Chauché Gris and Terret d' Afrique known.

Ampelographic varietal characteristics

In the ampelography the habit is described as follows:

• The shoot tip is open. She's just white wool hairy, with slightly rötlichfarbenem approach. The greenish-yellow young leaves are hairy slightly fluffy.
• The large leaves are five-lobed and sinuate medium low. The petiole is lyrenförmig open. The blade is serrated medium coarse. In autumn the foliage changes color completely red.
• The drum-shaped cluster is small, shouldered and dichtbeerig. The slightly oval berries are small and grayish - red color.

The grape ripens about 20 days after Chasselas and is thus regarded as a medium- late maturing.