Marocain

See also: marocain

EnglishEdit

EtymologyEdit

An illustration of cinsault grapes, also known as Marocain (sense 2)

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”).

PronunciationEdit

(Received Pronunciation) IPA^(key): /ˌmæɹəˈkeɪn/
(General American) IPA^(key): /ˌmɑɹəˈkeɪn/
Hyphenation: Ma‧roc‧ain

Proper nounEdit

Marocain

(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.