The La Crosse varietal is a type of grape used primarily for white wine. It was developed by Elmer Swenson at the University of Wisconsin's agricultural station with the aim of creating a grape that could withstand the cold of the northern United States. It was introduced in 1978.
The La Crosse grape is a cross between Seyve-Villard 12375 and Minnesota 78, resulting in a variety that is hardy, disease-resistant, and able to ripen early. It is mainly grown in the Midwest of America.
Wines made from La Crosse grapes are typically semi-dry to sweet and have distinct floral and fruity notes, often resembling apricot, peach, or pear, with a honey or citrus finish. They are often likened to a less acidic version of Riesling or Sauvignon Blanc. The La Crosse varietal is also sometimes blended with other white wines to add complexity and depth.