A seedless green (white) grape that is great for fresh eating and baking.

Botanical name: Vitis vinifera ‘Marquis’

  • Cold hardiness zones: 5 through 8
  • Soil PH: 5.5 to 6.5
  • Watering needs: Moderate, requires well-drained soil
  • Food forest layer: Vining layer
  • Which parts of the plant are eaten as food: Fruits (grapes)
  • Blooming Season: Late spring
  • Harvest season/regularity: Late summer to early fall
  • Fruiting age: Can bear fruit in 2-3 years after planting
  • Age of maturity (full size and peak fruiting): 3-5 years
  • Average mature yield: Varies widely based on care, pruning, and local conditions, but healthy vines can produce several pounds of grapes per vine
  • Pollination for Fruit: Self-fertile
  • Size at maturity: Can reach up to 10-15 feet in length as a vine
  • Sun needs: Full sun
  • Preferred habitat: Prefers a warm, sunny location with good air circulation to reduce disease risk
  • Growth rate (vigor): Medium to high
  • Natural reproductive rate (and methods): Propagated primarily through cuttings
  • Propagation method: Hardwood cuttings are most common; also can be grafted onto rootstocks for specific soil conditions
  • Average life span: 30+ years with proper care
  • Good companion plants: Must be planted with consideration to avoid overcrowding; good with lower plants that do not compete for sunlight
  • Plant family: Vitaceae
  • Taproot: No, has a fibrous root system
  • Predators: Susceptible to pests such as grapevine moth, spider mites, and diseases like powdery mildew and black rot
  • Other common problems/solutions: Proper pruning, good air circulation, and disease-resistant varieties help manage most common problems

Notes:

  • The ‘Marquis’ seedless grape is valued for its large, sweet, seedless green grapes, making it a popular choice for fresh eating, raisins, and wine-making in suitable climates.
  • It’s important to provide support through trellising or fencing for vine growth and health.
  • Requires annual pruning to manage vine size, promote air circulation, and improve fruit quality.

Cautions:

  • Over-watering or poor drainage can lead to root diseases.
  • Must monitor for pests and diseases specific to the area and variety.

Sources: Extensive information on ‘Marquis’ seedless grapes can be found through agricultural extension services, viticulture resources, and specific cultivar studies.

Propagating Marquis Seedless Grape

Propagating the Marquis Seedless Grape can be successfully achieved through several methods, with the most common being hardwood cuttings. This approach is widely used due to its simplicity and high success rate for grapevines. Here’s an overview of the propagation process for Marquis Seedless Grape using hardwood cuttings:

  1. Timing: The best time to take hardwood cuttings is during the dormant season, typically from late fall to late winter. This timing ensures that the vine is not actively growing, which increases the chances of successful rooting.
  2. Selecting Cuttings: Choose healthy, mature canes from the current or last year’s growth. These should be about pencil-thick (roughly ¼ to ½ inch in diameter) and around 12 to 18 inches long. Each cutting should have at least 3-4 buds.
  3. Preparing Cuttings: Make a clean cut just below a bud at the bottom of the cutting, and another cut about 1-2 inches above the top bud. This placement helps identify the top and bottom of the cutting, which is crucial for correct planting. Some growers dip the bottom end of the cuttings in rooting hormone to encourage root development, though this is optional.
  4. Planting: Plant the cuttings in a well-draining medium, such as sand or a sand and peat mix, ensuring that two-thirds of the cutting’s length is buried. This can be done directly in the location where the vine is to grow or in pots for later transplantation. Make sure the buds are facing up.
  5. Care: Keep the soil moist but not waterlogged. Rooting can take several months, and it’s important to protect the cuttings from extreme temperatures. If started in pots, they can be moved outdoors once the risk of frost has passed and the cuttings have rooted well.
  6. Transplanting: Once the cuttings have developed a good root system and show signs of new growth, they can be transplanted to their final location in the garden or vineyard.

This method is effective and economical, making it ideal for home gardeners and commercial growers alike. It’s also worth noting that while hardwood cuttings are the most common method for propagating grapes, other techniques such as layering or grafting onto rootstocks may be used, especially in commercial settings or for specific cultivation needs.

For more detailed information on grapevine propagation, including potential challenges and tips for success, I recommend consulting resources such as your local cooperative extension service, horticultural guides, or specialized nursery websites.

Recipes

Grape Salad Recipe

Ingredients:

  • Seedless Grapes (Marquis grapes are perfect for this)
  • Mixed greens (such as arugula or spinach)
  • Goat cheese or feta, crumbled
  • Toasted walnuts or pecans
  • Olive oil
  • Balsamic vinegar
  • Honey
  • Salt and pepper to taste

Preparation:

  1. Wash the Grapes: Rinse the Grapes under cold water and pat them dry. If the grapes are large, you can cut them in half.
  2. Toast the Nuts: Lightly toast the walnuts or pecans in a dry pan over medium heat until fragrant. Set aside to cool.
  3. Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, a touch of honey, salt, and pepper to create a simple vinaigrette.
  4. Assemble the Salad: In a large bowl, combine the mixed greens with the grapes and half of the toasted nuts. Drizzle with the dressing and toss gently to coat.
  5. Serve: Top the salad with crumbled goat cheese or feta and the remaining toasted nuts. Serve immediately.

Also good with slices of grilled chicken or salmon to make it a more substantial meal, or swap out the nuts and cheese for different textures and flavors.

Grape Pie

Grape Pie

Ingredients:

  • 4 cups grapes, washed
  • 1 cup granulated sugar (adjust based on sweetness of grapes)
  • 2 tablespoons lemon juice
  • 3 tablespoons cornstarch or tapioca flour (for thickening)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 2 tablespoons butter, cut into small pieces
  • 1 egg white, beaten (for egg wash)
  • 2 pie crusts (store-bought or homemade)

Instructions:

  1. Preheat Oven: Start by preheating your oven to 375°F (190°C).
  2. Prepare the Filling: In a large bowl, combine the grapes, sugar, lemon juice, cornstarch, vanilla extract, and a pinch of salt. Gently mix until the grapes are evenly coated with the sugar and cornstarch.
  3. Fill the Pie: Lay one pie crust in a pie dish, and pour the grape filling into the crust. Distribute the filling evenly and dot the top with butter pieces.
  4. Top the Pie: Cover the filling with the second pie crust. Trim excess dough from the edges and crimp to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
  5. Apply Egg Wash: Brush the top crust lightly with beaten egg white. This will give the pie a beautiful golden color.
  6. Bake: Place the pie in the preheated oven and bake for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Cool: Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting period lets the filling set, making it easier to slice.
  8. Serve: Enjoy your Marquis Seedless Grape Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Tuscan Grape Bread (Schiacciata con l’uva)

Ingredients:

  • Fresh Marquis Seedless Grapes
  • All-purpose Flour
  • Olive Oil
  • Fresh Rosemary
  • Active Dry Yeast
  • Granulated Sugar
  • Salt
  • Water

Summary of Preparation Steps:

  1. Dough Preparation: Begin by preparing a yeast dough with flour, water, a little sugar, olive oil, and salt. The dough should be kneaded until smooth and elastic, then allowed to rise until doubled in size.
  2. Assembly: Once risen, divide the dough in half. Roll out one portion and place it on a baking sheet, creating the bottom layer. Scatter a generous layer of grapes over the dough, sprinkle with a little sugar and chopped rosemary.
  3. Adding the Top Layer: Roll out the second portion of the dough and place it over the grapes, pressing down gently to encase the grapes between the dough layers. Add another layer of grapes on top, followed by a sprinkle of sugar and more rosemary.
  4. Final Rise: Allow the assembled schiacciata to rise for a short period, until slightly puffed.
  5. Baking: Bake in a preheated oven until the bread is golden brown and the grapes are bursting, releasing their sweet juices into the dough.
  6. Serving: Let the schiacciata cool slightly before cutting into pieces. It can be enjoyed warm or at room temperature, offering a sweet, aromatic treat that pairs beautifully with a variety of cheeses and wines.

This rustic, seasonal bread perfectly captures the essence of the Italian grape harvest and is a delightful way to use Marquis Seedless Grapes in your baking. The combination of juicy grapes, fragrant rosemary, and crisp, olive oil-rich dough creates a truly unique and delicious experience.

For detailed recipes and specific instructions, I recommend consulting traditional Italian cooking websites or cookbooks that focus on regional Tuscan cuisine. These sources will provide you with the precise measurements, kneading techniques, and baking times needed to create an authentic “Schiacciata con l’uva.”

Grape Clafoutis (Clafoutis aux Raisins) Overview

Ingredients:

  • Fresh grapes (preferably seedless for ease of eating)
  • Eggs
  • Milk (or a combination of milk and cream for richness)
  • Sugar
  • Vanilla extract (for flavoring)
  • A pinch of salt
  • Flour (for the batter base)

Preparation Summary:

  1. Prep Grapes: Wash the grapes and dry them thoroughly. If you’re using grapes with seeds, you might consider halving and seeding them, though this is less common.
  2. Batter: Whisk together eggs, sugar, and a pinch of salt until the mixture is light and fluffy. Gradually add flour, mixing to avoid lumps. Slowly incorporate the milk (and cream, if using) and vanilla extract, creating a smooth, liquid batter.
  3. Assemble: Pour a thin layer of the batter into a greased baking dish. Bake this layer briefly, just to set a base. Then, scatter the grapes evenly over the set batter, and cover with the remaining batter.
  4. Bake: Bake in a preheated oven until the clafoutis is puffed and golden, and a tester inserted into the center comes out clean. The surface should have a slight jiggle, indicating a custard-like texture inside.
  5. Serve: Allow to cool slightly, then dust with powdered sugar before serving. Clafoutis can be enjoyed warm or at room temperature.