This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Bunches, large, loose, branching, and shouldered. Berries, large and oval. Skin, thin, of a pale yellow colour, but when highly ripened, pale amber. Flesh, tender and melting, very juicy, rich, sugary, and vinous.
An excellent grape, but requires careful cultivation, as it very soon decays after ripening, particularly at the point of union with the stalk, when it becomes discoloured. Ripens in a cool vinery, and forces well. The leaves die yellow.
In August, 1855, Busby, the gardener at Stockwood Park, near Luton, exhibited a grape at the meeting of the British Pomological Society, which was reported to have been raised from the Black Hamburgh, crossed by Dutch Sweetwater, and it was pronounced by the Society to be the best of all the White Grapes except the Muscats. Busby sold the vine for a large sum to Mr. Veitch, of Chelsea, who sent it out in 1857. Suspicion was aroused that the vine had not been raised by Busby as he represented, but was brought from the couth of Europe by his master, Mr. Crawley; and it eventually turned out that this reputed seedling was none other than Luglienga Bianca, an Italian grape, which was growing in the Horticultural Society's Garden.
Bunches, nine inches long, with a stout stalk, long, tapering, and well shouldered, like Muscat of Alexandria. Berry-stalks, rather long, but stout and warted. Berries, upwards of an inch, and sometimes an inch and a quarter long; oblong or oval. Skin, membranous, of a clear amber colour. Flesh, firm and crackling, very juicy, and richly flavoured.
This is a fine grape, and the constitution of the vine is very good. It requires a high temperature to ripen it properly.
Bunches, large, a foot long, broad, and shouldered. Berries, large and round. Skin, very thin, amber-coloured, mottled with light purplish brown. Flesh, tender, juicy, and sweet, with a brisk vinous flavour.
Requires a warm vinery to ripen it, and it does not keep long after being ripe. In some of the vineyards of France, and particularly in those of Tarn-et-Garonne, it is called Alicante.
Gros Bleu. See Frankenthal.
Gros Colman. See Grosse Kölner.
Gros Colmar. See Grosse Kölner.
Gros Coulard. See Prolific Sweetwater.
Gros Gromier du Cantal. See Gromier du Cantal.
Bunches, twelve to eighteen inches long, shouldered, tapering, and compact. Berries, round, inclining to oval. Skin, tough, but not thick, of a deep black colour, covered with thin bloom. Flesh, tender, juicy, and of good flavour, though not rich.
This is a valuable large grape, hanging all the winter, and keeping well till the middle of March, when it is particularly rich, and has a fine sprightly flavour. It is only after hanging that it acquires its best condition. The vine is a bad bearer, except in poor soils, and it requires the aid of artificial heat to ripen the fruit properly. The leaves die dark purple mottled.
Gros Guillaume requires abundance of space and free exposure to light; and by the long rod system of pruning it, larger bunches are produced than by the spurring system. "With these advantages and a high temperature this fine grape can be grown to great perfection. A bunch was grown by Mr. Roberts, gardener at Tullamore, Ireland, which weighed 23 lb. 5 oz.
It was introduced by Sir John Mordaunt, of Walton Hall, near Stratford-on-Avon, along with several other varieties, including Black Champion, somewhere about the year 1840, under the name of Barbarossa, and it was sold out on a small scale by Mr. J. Butcher, nurseryman, of Stratford-on-Avon. It was not till about 1850 that it began to appear in the catalogues of a few of the large nurseries. During my investigations among the vineyards of the south of Europe from I860 to 1866 I discovered it under its proper name of Gros Guillaume, which I restored.