Muscat Alexandria is one of the ancient grape varieties of vines used in the production of table grapes and wine production for sale. Despite its long history, this variety remains distinct and is overshadowed by its subtler and more aromatic cousin Muscat Blanc à Petits Grain. However, there are a few wine regions that produce quality wines from Muscat, and Alexandria, often in sweet or fortified style. The Muscat grape family is large and travels well. Almost every grape-growing region on Earth has dropped grapes of one type or another. Alexandria Musk has the distinction of being one of the most ancient of its forms. It arose (as its name implies) around the great city of Alexandria, on the west bank of the Nile Delta in Egypt. Despite the group's "second" reputation, few wine regions in the world produce wines of such high quality as the hometown of Alexandria. These include Rutherglen in Australia, Pantelleria (a volcanic island in the Mediterranean just south of Sicily), Setubal in Portugal, and Malaga on the southern coast of Spain. All of them produce their famous sweet wine from the Alexandrian Muscat grapes. This variety is used in Jerez to make Moscatel sherry, down the coast from Malaga. In France, Muscat Blanc à petit gran is used only in a few wines, notably Muscat de Rivesalt, where it is mixed with Muscat Blanc à petit gran. In Chile, where it is called Moscatel de alejandria (as it is throughout South America), this variety is widely grown and used to make pisco brandy. 
It is also grown further north in the United States, especially in California, although it is often used only as a hybrid. In South Africa, the variety is produced in small quantities in various regions and is used for anything from table grapes to dry wine, sweet wine, and brandy. Some exceptions to the rule are Tunisia, where Muscat uses Alexandria for its dry wine, both white and rose. Early American settlers found wild grapes growing along the East Coast and assumed that higher quality European cultivars would also grow well where blueberries grow. But the imported Vitis vinifera failed due to severe winters, diseases, and insects. Vinifera grapes require mild, dry climates such as those in California, Arizona, southern New Mexico, and western Texas. It can catch temperatures below 0°F (-18°C), and its susceptibility to certain diseases and insects limits its culture in dry climates. American species (V. labrusca, V. rotundifolia, etc.) are winter-hardy and tolerant of many diseases and insects. 'Isabel', 'Catawaba', and 'Concord' were among the first cultivars developed to improve upon these local grapes. However, American grapes are generally considered inferior to European varieties for wine and table use. Through cross-breeding, the high fruit quality characteristics of vinifera grapes were combined with the hardiness and resistance of V. labrusca to develop groups called French and American hybrids. Much of the grape and wine lands of the East are now cultivated for various types of these groups. New Mexico's grape culture dates back to the arrival of the first Spanish settlers. Probably the first European grapes are grown on expedition land. 
The 'Mission' cultivar, the vinifera grape, probably came from these early plantations. European grapes were mostly confined to the southern regions of the state, as they are today.
- Soil and preparation
Various types of soil are used for growing grapes, but they are most successfully grown on sandy or fine sandy soils of medium fertility and good drainage. On low-fertility soils, grapes grow slowly and produce low yields; On very fertile soils, vines usually grow profusely and the crop ripens late. Thin, narrow soils with a high clay content are not suitable for grape production. Regardless of the type of soil, drainage should be good. Impure layers of clay or caliche closer than 5 feet (1.2 m) to the surface can cause poor drainage and salt buildup. Unless drip irrigation is used, the ground for the vines should be leveled and cleared before the plants are installed. Spacing depends on the variety, training system, and type of machinery used in the vineyard. Vinifera grapes trained to the head system are grown 8 to 12 feet (2.4-3.7 meters) in rows, and 7 to 9 feet (2.1-2.7 meters) in rows. In hedge or reed systems, vines are planted 6 to 8 feet (1.8–2.4 m) apart in rows spaced 8–12 feet (2.4–3.7 m) apart. Row spacing depends on the grid used. In commercial vineyards, sufficient space must be provided for roads at the ends and sides of the vineyard and for walkways through the planting center to provide easy access for harvesting and cultural operations. Usually, 20 to 25 feet (6.1-7.6 m) is sufficient for a driveway. 
In houseplants, grape plants can be kept close together, provided there is enough room to prune and reduce the vines and control insects and diseases. Spacing of 6 to 8 feet (1.8 to 2.4 meters) is satisfactory when growing grapes for a tree or along a garage.
- Genre(s)
Common grape varieties grown in New Mexico are vinifera and American (V. labrusca) and hybrids (V. vinifera x V. labrusca and other American species). Vinifera grapes, also known as "wine grapes," have skins that stick tightly to the pulp. This grape requires temperate climates with long, hot, dry growing seasons and mild winter temperatures. In New Mexico, it should only be grown in the southern and southeastern parts of the state. California grows only vinegar grapes. American grapes are cold-hardy and do well in many areas of northern New Mexico and at higher altitudes where the vinifera grapes do not adapt well. V. labrusca berries have a "foxy" flavor and skins that separate easily from the relatively soft, acidic pulp. The "Concord" planted in the northeast of the country is the most famous of this group. 
Many American grape cultivars turn into vegetables in alkaline soils unless tolerant rootstocks are grafted on. The hot, dry climate of southern New Mexico and the alkaline soils are unsuitable for producing most American grape varieties. The popularity of sweet and fortified wines has declined dramatically worldwide over the past century, as winemaking techniques and consumer preference have shifted sharply to drier table wines. This gave rise to dry wines (still and sparkling) made from Muscat, Alexandria, from regions traditionally associated with the sweet and strong style.