Ravat is a rare and intriguing grape variety, originally bred in France by crossing Seibel grapes with other Vitis vinifera species, most notably Chardonnay, giving rise to both Ravat Blanc and Ravat 51 (also known as Vignoles). The aromatic profile of Ravat wines is distinctive, often characterised by enticing notes of honeysuckle, apricot, citrus blossom, and ripe peach, complemented by subtle hints of tropical fruits and honey. On the palate, Ravat delivers a balanced acidity with a medium body, offering a pleasingly fresh and lively character, sometimes displaying a slight minerality and a clean, lingering finish.
The primary wine regions cultivating Ravat include France’s Burgundy (notably in Saône-et-Loire) and parts of the Loire Valley, with some plantings in North America, particularly in the United States’ Midwestern and Eastern states.
Ravat is typically vinified into aromatic white wines, both in dry and off-dry styles. Dessert wines made from late-harvest Ravat showcase its natural sweetness and vibrant acidity, making them especially prized.
Food pairings for Ravat-based wines are diverse; they complement shellfish, poached fish, grilled chicken, and creamy cheeses particularly well. The variety's fruit-driven character also enhances spicy Asian cuisine and fruit-based desserts.
