Rochester

(Labrusca, Vinifera)

The fruit of Rochester is a large-clustered red grape, handsome and
very good in quality. The vine is a strong grower, productive and free
from diseases. The variety is difficult to propagate and, therefore,
not in favor with nurserymen. The grapes are sweet, rich and vinous
but should be used as soon as ripe, as they do not keep well and the
berries quickly shatter from the bunch. As an attractive early red
grape, Rochester is worth a place in the garden and in favored
locations for a special market. Ellwanger and Barry, Rochester, New
York, in 1867 grew Rochester from mixed seed of Delaware, Diana,
Concord and Rebecca.

Vine vigorous, hardy, productive. Canes long, dark reddish-brown;
nodes enlarged, flattened; internodes short; tendrils
intermittent, long, bifid or trifid. Leaves large; upper surface
light green, glossy, smooth; lower surface grayish-green,
pubescent; lobes one to three with terminus acute; petiolar sinus
deep; basal sinus absent; lateral sinus shallow; teeth shallow.
Flowers fertile, mid-season; stamens upright.

Fruit does not keep well. Clusters large, broad, tapering, usually
single-shouldered, compact; pedicel short, slender with few warts;
brush slender, yellowish-brown. Berries medium, oval,
purplish-red, dull with thin, lilac bloom, drop from the
pedicel, soft; skin thick, tough, inclined to crack, free, without
pigment, astringent; flesh pale green, transparent, juicy, tender,
fine-grained, vinous, sweet; good to very good. Seeds free, one to
three, large, short, broad, dark brown.

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