Exerpts from the University of Minnesota's Cold Hardy Grapes website.
The introduction of Marquette marks the dawn of a new era of cold-hardy red hybrid wine grapes; more often resembling traditional Vitis vinifera wines than those from existing hybrid cultivars. Marquette does exhibit cherry and black currant flavors and aromas typical of many hybrids, but can be much more complex. Marquette's high sugar and moderate acidity make it very manageable in the winery. Finished wines are complex, with attractive ruby color, pronounced tannins, and desirable notes of cherry, berry, black pepper, and spice on both nose and palate. As a red wine, Marquette represents a new standard in cold hardy viticulture and enology.
Marquette is best when utilized as a medium-bodied red table wine. Maceration (fermenting on grape skins and seeds) for 7-8 days is recommended for optimal extraction of tannins. Marquette color is typically moderate, and can endure longer maceration times without becoming dark and inky.
Studies on the interaction of oak aroma and flavor with Marquette have only recently begun, but early impressions are very positive. Both French and American oak chips have been found to increase overall wine complexity. Barrel aging additionally concentrates the wine aromas and flavors, increases body and structure, and prolongs the lifespan of a wine in the cellar.