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New York Muscat

Overview

The New York Muscat is a red grape variety belonging to the Vitis vinifera species, bred from the Muscat Hamburg and Ontario grape varieties by Richard Wellington of the New York State Agricultural Experiment Station from 1926 – 1932. The variety was first distributed in 1954 by the New York State Fruit Tasting Cooperative Association, but was officially named and released in the Fall of 1961. The vines themselves are moderately hardy, but produce a low-moderate amount of berries. The berries are early ripening, and are more capable of staying on the vine for longer than other varieties. It is a very sweet grape, with a medium to thick skin dark a dark red to black color. Having a strong flavor and thick skin, the Now York Muscat has been used to produce red wines, as well as ice wines. Less commonly they are eaten as table grapes.

Regions

Nova Scotia

Grand Pré Wines in the Annapolis Valley, Nova Scotia, produce an ice wine from the New York Muscat. The vines have been grown in the province since its release.

References

George L. Slate, John Watson, John Einset (1962) “Grape Varieties introduces by the New York State Agricultural Experiment Station 1926-1961”. New York State Agricultural Experiment Station, New York State College of Agriculture, Cornell University (February 1962) Geneva, N.Y.

Grand Pré Wines Ltd., Grand Pré, NS, Canada.

Winery Association of Nova Scotia, Halifax, NS, Canada.