Seyval Blanc, also known as Seival, Seyve Villard 5-276, Seyval, Seyve Villard 5276 and SV 5276, is a hybrid grape variety used for making white wines. Though the origin of the grape is in France, it grows predominantly in England and the Finger Lakes region of New York and to an extent, it grows in Canada as well. The grape varietal grows well in cold climates because it is resistant to low temperatures and because of this trait of the grape, it is considered a good substitute for other white wine grape varietals such as Chardonnay and Sauvignon.
As per certain records, this grape varietal was first created by Bertille Seyve in Drome, southern France between the years 1920 and 1928. The hybrid grape was developed by crossing Seibel 5656 and Seibel 4986; however, there is another possibility that it was created by Villard, son-in-law of Bertille. This crossing was done to create St. Pepin, another hybrid grape, but resulted in Seyval Blanc.
Seyval Blanc is a dry white wine that is crisp and has clear citrus tones in its taste and aroma. Compared to other white wines such as the White Burgundy, this grape varietal has stronger hints of mineral, which can be tasted. In order to cut down on this mineral taste, the wine is put through malolactic fermentation by storing it in oak barrels.
This grape varietal is very low in calories (about 80 per glass) and has zero cholesterol. Important micronutrients such as magnesium, potassium, and iron are found in the grape along with vitamins such as A, C, B-carotenes, riboflavin and thiamin.
Dry white wines such as Sylva Blanc are best served with white meats such as chicken and seafood that include shrimp, mussel, tuna, crab, mussels, scallops, oysters and pastas with seafood and vegetables. Goat cheese too is an ideal accompaniment.