Marquette
Minnesota and the cold north
A cold-hardy hybrid with real vinifera character: cherry, pepper and moderate tannin, from a vine that survives minus thirty.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
24-27 Brix
24 - 27
Titratable acidity
9-12 g/L
9 - 12
pH
3.1-3.4
3.1 - 3.4
Juice yield
0.64 L/kg
free run plus a gentle press
Sugar per kilogram
181 g
at 25.5 Brix, the midpoint
Fruit for 23 litres
36 kg
before racking losses
Potential alcohol
14.0-15.3%
from 1.108 fermented dry. A range, because conversion varies by strain
What it punishes
The acid. High Brix and high TA together is the hybrid signature, and this needs malolactic plus careful blending.
Made into
- Dry red
- Rose
Sulphite at this pH
At pH 3.25, protecting a red wine to 0.5 mg/L molecular SO2 takes 14 mg/L of free SO2. Work it out for your own reading.
Recipes on this site that use it
More hybrid and native
Concord
Eastern North America
15-18 BrixNiagara
Eastern North America
16-19 BrixCatawba
Ohio and the Finger Lakes
22-26 BrixNorton
Missouri and Virginia
24-28 BrixFrontenac
Minnesota
20-26 BrixVidal Blanc
Canada and the eastern US
18-21 BrixSeyval Blanc
England and the eastern US
19-23 BrixTraminette
Indiana and the mid-Atlantic