[Duster]

With grape harvest fast approaching I am getting antsy. I have made several concord or concord blends of wine before and enjoy it slightly sweet, sorta like a "soft red" This season I would like to try something a little different. There is a vineyard a few hours away from me that has New York Muscat grapes along with many others but the NY Muscat has sorta peeked my interest, I have no idea why? Maybe do to the increasing popularity of moscato wine.
Can or would anybody be able to share with me some info on wine made from the NY Muscat? Does it have any likeness to concord? If so, in what ways? I believe it is still a Lambrusco slip skin grape but I could not even be positive about that.
Just looking for general info.

[Duster]

anyone familiar with this grape?

[Julie]

Sorry Duster I can't help you. I never heard of the NY Muscat. But I did a google search and found this:

New York Muscat (Muscat Hamburg x Ontario). From Cornell University's Geneva, New York experiment station. This grape is always in the top three in tastings. The oval reddish-blue grapes have the best muscat flavor of any hybrid I have tried. Only pure vinifera muscats like Early Muscat or Muscat Hamburg are better in flavor, but they aren't as hardy as NY Muscat. The vine has less vigor such that where Concord would be planted eight feet apart, NY Muscat could easilly be planted six feet apart in the rows. Productivity is also lighter than many varieties. Even so, the flavor is worth it. Also used for sweet muscat wines in the eastern US. My vines do well trained to cordons and pruned to two or three bud spurs. Needs good soil fertility, too.

[rodo]

I've done Muscat for the past two years but they were the Lodi brand juice from Califorina though.
They both turned out great although the former was better than the latter.