Alistair, here's a little info. on Black Hamburg; MUSCAT HAMBURG: According to the Geilweilerhof (Genres) database, see above, this variety was derived from a Schiava Grossa x Muscat of Alexandria cross. Has over 30 synonym names, including Black Hamburg (see comments re. Schiava Grossa synonym name), Black Muscat, Golden Hamburg, Hampton Court Vine, Queen's Arbor and Venn's Seedling. Vigorous and productive the vine is cold tender in the manner of its V.vinifera origin. Historically used, as one of the parents, for a starting point leading to many French-American hybrid varieties. Widely grown, its black-skinned berries are used for white-wine production and as a tablegrape with good keeping properties. Under the name Frankental it is popular in France as a tablegrape normally ripened under glbutt, the very large blue-black bunches usually reaching peak condition in mid-October. Used as a winegrape it is generally considered to produce aromatic, yet mediocre wines mostly suited for blending although some rosés are produced. Popular in Greece (see Moschato Hamburg), and also in Tianjin, China where it is blended with Sylvaner and Welschriesling to make a semi-dry wine known as "Dynasty".
Sounds like you could make a simple white wine from these grapes...perhaps finish off dry. Maybe add some Opti White to enhance mouth feel. Maybe add some enzyme to free up some of that muscat aroma.
Bill Frazier Olathe, Kansas USA
