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Agawam is a hybrid grape variety. It is a crossing of Carter and Muscat Hamburg. Agawam is one of the so-called Rogers' Hybrids created by E.S. Rogers in the early-to-mid-19th century, and is unique among the named cultivars of that group in that it is self-fertile.
Vitis labrusca, the fox grape, is a species of grapevines belonging to the Vitis genus in the flowering plant family Vitaceae. The vines are native to eastern North America and are the source of many grape cultivars, including Catawba, Concord, Delaware, Isabella, Niagara, and many hybrid grape varieties such as Agawam, Alexander and Onaka. Among the characteristics of this vine species in contrast to the European wine grape Vitis vinifera are its "slip-skin" that allows the skin of the grape berries to easily slip off when squeezed, instead of crushing the pulp, and the presence of tendrils on every node of the cane. Another contrast with European vinifera is the characteristic "foxy" musk of V. labrusca, best known to most people through the Concord grape. This musk is not related to the mammalian fox, but rather to the strong, earthy aromas characteristic of the grapes that were known by early European-American settlers in the New World. The term "foxy" became a sort of catchall for the wine tasting descriptors used for these American wines that were distinct from the familiar flavors of the European viniferous wines.
The New York State Agricultural Experiment Station (NYSAES) at Geneva, Ontario County, New York State, is an agricultural experiment station operated by the New York State College of Agriculture and Life Sciences at Cornell University. In August 2018, the station was rebranded as Cornell AgriTech, but its official name remains unchanged.
Traminette is a cross of the French American hybrid Joannes Seyve 23.416 and the German Vitis vinifera cultivar Gewürztraminer made by Herb C. Barrett ca. 1965 at the University of Illinois, Urbana/Champaign. His intention was to produce a large clustered table grape with the flavor of Gewürztraminer. He sent the cross to the New York State Agricultural Experiment Station grape breeding program at Cornell for development when he departed from Illinois. Traminette was found to have excellent wine quality, combined with good productivity, partial resistance to several fungal diseases, and cold hardiness superior to its acclaimed parent, Gewürztraminer, while retaining a similar character.
Cayuga White is a mid-season ripening wine grape developed from crosses of the Vitis labrusca hybrids Schuyler and Seyval Blanc at Cornell University's New York State Agricultural Experiment Station in Geneva, New York. It is a hardy vine with some bunch-rot disease resistance. In warmer climates it should be picked at lower sugars to avoid overripe, sometimes labrusca-like, flavors; however this has not been observed in cooler climates such as the Finger Lakes and Pacific Northwest, where desirable, Riesling-type flavors are tasted in fully ripe Cayuga fruit. Picked at the proper time, it can produce a very nice sparkling wine with good acid balance, structure, and pleasant aromas, or a fruity white wine similar to a Riesling or Viognier. One advantage of Cayuga is that, if harvested unripe, it can still make a good wine, albeit one with more green apple flavors in that case.
Chelois is a variety of hybrid grape used in the production of red wines. The fruit are small blue-black berries, which appear in compact, medium-sized clusters. Chelois is among the less hardy hybrids of red-wine grapes.
Hybrid grapes are grape varieties that are the product of a crossing of two or more Vitis species. This is in contrast to crossings between grape varieties of the same species, typically Vitis vinifera, the European grapevine. Hybrid grapes are also referred to as inter-species crossings or "Modern Varieties." Due to their often excellent tolerance to powdery mildew, other fungal diseases, nematodes, and phylloxera, hybrid varieties have, to some extent, become a renewed focus for European breeding programs. The recently developed varieties, Rondo, and Regent are examples of newer hybrid grape varieties for European viticulturalists. Several North American breeding programs, such as those at Cornell and the University of Minnesota, focus exclusively on hybrid grapes, with active and successful programs, having created hundreds if not thousands of new varieties.
Elmer Swenson was a pioneering grape breeder who introduced a number of new cultivars, effectively revolutionizing grape growing in the Upper Midwest of the United States and other cold and short-seasoned regions.
Noiret is a hybrid grape variety for use in red wine production. It was developed and named by Cornell University researchers working at the New York State Agricultural Experiment Station, and was officially released on July 7, 2006.
Corot noir is a hybrid grape variety for use in red wine production. It was developed by grape breeder Bruce Reisch at the Cornell University New York State Agricultural Experiment Station and released on July 7, 2006.
Vitis (grapevine) is a genus of 79 accepted species of vining plants in the flowering plant family Vitaceae. The genus is made up of species predominantly from the Northern Hemisphere. It is economically important as the source of grapes, both for direct consumption of the fruit and for fermentation to produce wine. The study and cultivation of grapevines is called viticulture.
Maine wine is made from fruit grown in the U.S. state of Maine. Most is made from fruit other than grapes, including apple, cranberry, and blueberry wines. A few wineries in Maine produce limited quantities of wine made from locally grown French hybrid grape varieties. Maine's climate is too cold for viticulture. The first winery in Maine, Bartlett Maine Estate Winery, was established in 1983.
Hunt Country Vineyards is a vineyard and winery located near Keuka Lake in the Finger Lakes AVA region of New York State, US.
Olmo grapes are wine and table grape varieties produced by University of California, Davis viticulturist Dr. Harold Olmo. Over the course of his nearly 50-year career, Dr. Olmo bred a wide variety of both grapes by means of both crossing varieties from the same species or creating hybrid grapes from cultivars of different Vitis species.
The Jupiter grape is an interspecific seedless Muscat grape developed at the University of Arkansas in 1998. It is a cross of Arkansas 1258 x Arkansas 1762. The Muscat flavor comes from “Gold” variety; the seedlessness comes from “Reliance” variety. Contains V. labrusca and V. vinifera. This grape variety is patented by the University of Arkansas.
Muscat bleu is a red Swiss wine and table grape variety that is a hybrid of Garnier 15-6 and Perle noire. The grape was developed in Peissy in the Canton of Geneva by Swiss grape breeder Charles Garnier in the 1930s. Today the grape is used as both a table grape and for winemaking, producing wines that Master of Wine Jancis Robinson describe as "soft and grapey". Outside Switzerland some plantings of Muscat bleu can also be found in Belgium.
L'Acadie blanc is a white Canadian wine grape variety that is a hybrid crossing of Cascade and Seyve-Villard 14-287. The grape was created in 1953 by grape breeder Ollie A. Bradt in Niagara, Ontario at the Vineland Horticultural Research Station which is now the Vineland Research and Innovation Centre. Today the grape is widely planted in Nova Scotia with some plantings in Quebec and Ontario. Some wine writers, including those at Appellation America, consider L'Acadie blanc as "Nova Scotia’s equivalent to Chardonnay".
Pione is a large-berried, purple skinned, table and rosé wine grape variety that has been grown in Japan since 1957.
La Crescent is a white grape varietal developed by the University of Minnesota's cold hardy grape breeding program. Since its release to the market in 2002 La Crescent has been planted with success in Iowa, Kansas, Minnesota, Missouri, Montana, Nebraska, New Hampshire, New York, Ohio, Oregon, Vermont, and Wisconsin. Per the licensing application the variety is cold-hardy to −36 °F (−38 °C) and per the patent application wines produced will feature desirable aromas of citrus, apricot, pineapple, and muscat and lacks ‘foxy’ aromas associated with V. labrusca and herbaceous aromas associated with V. riparia.
