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See also: marocain
From French Marocain (“Moroccan”), from Maroc (“Morocco”) (from Medieval Latin Marrochium (“the city of Marrakech, the former capital of Morocco”), ultimately from Berber Murt n Akush (“Land of God”)) + -ain (“suffix forming demonyms”).
- (Received Pronunciation) IPA(key): /ˌmæɹəˈkeɪn/
- (General American) IPA(key): /ˌmɑɹəˈkeɪn/
- Hyphenation: Ma‧roc‧ain
- (horticulture) A variety of grape.
- 1860, Robert Hogg, “Grapes”, in The Fruit Manual; Containing the Descriptions & Synonymes of the Fruits and Fruit Trees Commonly Met with in the Gardens & Orchards of Great Britain, with Selected Lists of Those Most Worthy of Cultivation, London: Cottage Gardener Office, […], OCLC 7391914118, page 105:
- Gros Maroc (Marocain).—Bunches large, long, and shouldered, and with a long stalk. Berries large and oval. Skin thick, of a deep reddish-purple, and covered with an abundant blue bloom. Flesh tender, sweet, and richly flavoured.
- 1872, A[ndrew] J[ackson] Downing; Charles Downing, “The Grape”, in The Fruits and Fruit-trees of America; […] , part II (Cherries, Grapes, Peaches, Pears, &c.), 2nd revised and corrected edition, New York, N.Y.: John Wiley & Son, […], OCLC 491355392, page 519:
- Gros Maroc. Marocain. An excellent variety, ripening after Black Hamburgh. A great bearer, well suited to a cold vinery.
- (viticulture) A name used for two unrelated varieties of French wine grape, carignan and cinsault.