The University of Minnesota first introduced Marquette in 2006. This red interspecific grape variety is known to be disease resistant and cold hardy. The vines produce medium sized grape clusters.
Acres in Missouri:
Fewer than 3 acres
Flavors or tasting notes:
This wine features smoky earthy aromas with balanced elements of cherry, black currant and subtle notes of tobacco and leather.
Typically, Marquette wines are medium bodied and made in dry to off-dry styles and aged in oak.
Ideal Serving Temperature:
Chilled to 60°F
Lamb, roast duck, goat cheese, walnuts and crème brulée