Canadice (grape)

Canadice is a variety of grape that is commonly grown in the United States, particularly in the northeastern regions. It is a seedless grape that is often used for table grapes or for making wine.

History

The Canadice grape was developed by the New York State Agricultural Experiment Station in Geneva, New York. It was released to the public in 1977. The grape is a cross between two other grape varieties, the Bath and the Himrod.

Characteristics

Canadice grapes are small to medium in size and have a round shape. They are typically red in color, although they can also be pink or purple. The grapes have a sweet, slightly spicy flavor. They are seedless and have a thin skin, which makes them ideal for eating fresh or for making wine.

The Canadice grape vine is hardy and resistant to many common grape diseases. It is also tolerant of cold temperatures, which makes it suitable for growing in the northeastern United States.

Cultivation

Canadice grapes are typically grown in well-drained soil with a pH between 6.0 and 7.0. They require full sun and regular watering. The vines are usually trained on a trellis or other support structure to promote air circulation and prevent disease.

The grapes are typically harvested in late summer or early fall, depending on the local climate. They can be eaten fresh, used to make wine, or stored for later use.

See also

• List of grape varieties
• Viticulture
• Wine making