Description
Muscat of Alexandria is an old white Mediterranean variety with a strong, unmistakable Muscat aroma. DNA studies show it is a cross of Muscat Blanc à Petits Grains with an old local variety; registers disagree on that second parent and on whether it came from Egypt or Greece. Its large, green-to-golden, seeded berries are eaten fresh, dried for raisins and made into wine, and it is known under many names, including Moscatel de Alejandria and Hanepoot.
Characteristics
White table, raisin and wine grape; large seeded berries, green to golden; strong Muscat flavour; ripens about mid-September in California
Growing Tips
Muscat of Alexandria needs heat: in California it ripens around mid-September and is spur pruned. The berries sunburn easily, so do not strip leaves from around the bunches in hot weather. UC advisers also note that it may need zinc treatments, so it is worth having the soil or leaves tested if growth looks weak.