Cardinal (grape)

Cardinal (grape)

The Cardinal grape is a table grape variety that was first produced in California in 1939. It is a cross between the Flame Tokay and Ribier grapes, both of which are also table grape varieties. The Cardinal grape is known for its large size, bright red color, and sweet flavor.

History

The Cardinal grape was first developed by Dr. Harold P. Olmo, a renowned viticulturist at the University of California, Davis. Dr. Olmo was known for his extensive work in grape breeding, and the Cardinal grape is one of his many successful creations. The grape was released to the public in 1954 and quickly gained popularity due to its attractive appearance and sweet taste.

Characteristics

Cardinal grapes are large, round, and have a bright red color. They are known for their sweet flavor, which is often described as a mix of strawberry and raspberry. The grapes have a thick skin, which helps to protect them from pests and diseases. They are typically harvested in late summer or early fall.

Cultivation

Cardinal grapes are primarily grown in California, but they can also be found in other parts of the United States, as well as in Europe and Asia. They are a popular choice for home gardeners due to their ease of cultivation and resistance to common grape diseases. The grapes prefer a warm, sunny climate and well-drained soil.

Uses

Cardinal grapes are primarily used as table grapes, meaning they are typically eaten fresh rather than used for wine production. They are also used in jams, jellies, and other grape-based products. Due to their sweet flavor, they are often used in desserts and fruit salads.

See also

• List of grape varieties
• Viticulture
• Table grape