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'''Traminette''' is a cross of the [[France|French]] [[United States|American]] [[hybrid grapes|hybrid]] Joannes Seyve 23.416 and the [[Germany|German]] ''[[Vitis viniferia]]'' cultivar [[Gewürztraminer]] made by Herb C. Barrett ca. 1965. His intention was to produce a large clustered table grape with the flavor of [[Gewürztraminer]]. He sent seed from the cross to the New York State Agricultural Experiment Station grape breeding program at Cornell for development. It was found to have excellent wine quality, combined with good productivity, partial resistance to several fungal diseases, and cold hardiness superior to its acclaimed parent, [[Gewürztraminer]], while retaining a similar character.
'''Traminette''' is a cross of the [[France|French]] [[United States|American]] [[hybrid grapes|hybrid]] Joannes Seyve 23.416 and the [[Germany|German]] ''[[Vitis viniferia]]'' cultivar [[Gewürztraminer]] made by Herb C. Barrett ca. 1965 at the University of Illinois, Urbana/Champaign. His intention was to produce a large clustered table grape with the flavor of [[Gewürztraminer]]. He sent the cross to the New York State Agricultural Experiment Station grape breeding program at Cornell for development. He soon followed, joining the staff at Cornell as a faculty member and grape breeder in the Horticulture Department. Traminette was found to have excellent wine quality, combined with good productivity, partial resistance to several fungal diseases, and cold hardiness superior to its acclaimed parent, [[Gewürztraminer]], while retaining a similar character.


Traminette produces solid yields, ranging in studies from 12-22 lbs/vine average.
Traminette produces solid yields, ranging in studies from 12-22 lbs/vine average.

Revision as of 17:48, 20 December 2010

Traminette is a cross of the French American hybrid Joannes Seyve 23.416 and the German Vitis viniferia cultivar Gewürztraminer made by Herb C. Barrett ca. 1965 at the University of Illinois, Urbana/Champaign. His intention was to produce a large clustered table grape with the flavor of Gewürztraminer. He sent the cross to the New York State Agricultural Experiment Station grape breeding program at Cornell for development. He soon followed, joining the staff at Cornell as a faculty member and grape breeder in the Horticulture Department. Traminette was found to have excellent wine quality, combined with good productivity, partial resistance to several fungal diseases, and cold hardiness superior to its acclaimed parent, Gewürztraminer, while retaining a similar character.

Traminette produces solid yields, ranging in studies from 12-22 lbs/vine average.