Madeleine Angevine is a white grape which ripens early and grows well in a range of climates, which is the reason for the grape’s success growing in places like England and Central Asia. Created when the Madeleine Royale and Circe grapes were crossed, Madeleine Angevine has been used for both winemaking and table grapes since the late 19th century. The grape has been compared favourably to Alsatian Pinot Blanc, and has a fruity, floral aroma. Madeleine Angevine wines often have a moderate to full body, a crisp texture and dry acidity, meaning they pair excellently with Seafood, including lobster and oysters.
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