Concord grapes

Closeup.

Ripe grapes (foreground) and unripe grapes (background). Unripe grapes can be made into verjuice.

Concord grapes growing on Grape Island, Massachusetts.

Concord grapes are a cultivar derived from the grape species Vitis labrusca (a.k.a. fox grape) which are used as table grapes, wine grapes and juice grapes.

The skin of a Concord grape is typically dark blue or purple, and often is covered with a lighter colored "bloom" which can be rubbed off. It is a slip-skin variety, meaning that the skin is easily separated from the fruit. Concord grapes have large seeds and are highly aromatic. They are often used to make grape jelly, grape juice, grape-flavored soft drinks, and candy. Grape pie is a regional dish. The grape is sometimes used to make wine, particularly kosher wine, though it is not generally favored for that purpose due to the strong "foxy" (sometimes described as candied-strawberry/musky) flavor. Traditionally, most commercially produced Concord wines have been finished sweet, but dry versions are possible if adequate fruit ripeness is achieved.

History[link]

The Concord grape was developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts. Bull planted seeds from wild Vitis labrusca and evaluated over 22,000 seedlings before finding what he considered the perfect grape, the original vine of which still grows at his former home. The pollen parent is unknown. Although Concord is frequently considered to be basically a Vitis labrusca cultivar, some have argued that the hermaphrodite flowers suggest at least a small amount of Vitis vinifera in its pedigree. This trait has not been proven to exist in any native American grapes. However, Concord is definitely much more labrusca-like in its characteristics than vinifera-like. Many consider the likely male parent to have been Catawba, itself probably half Vitis labrusca, which Bull had growing nearby.

In 1853, Bull's grape won first place at the Boston Horticultural Society Exhibition. It was then introduced to the market in 1854. Dr. Thomas Bramwell Welch developed the first Concord grape juice in 1869. Through the process of pasteurization, the juice did not ferment. Welch originally introduced the grape juice to his church, to be used for communion.

Concord grapes are often used to make grape jelly and are occasionally available as table grapes, especially in New England. They are the usual grapes used in the jelly for the traditional peanut butter and jelly sandwich, and Concord grape jelly is a staple product in U.S. supermarkets. Concord grapes are used for grape juice, and their distinctive purple color has led to grape flavored soft drinks and candy being artificially colored purple. Recently, white grape juice with a milder flavor and less ability to stain fabric, primarily from Niagara grapes, has risen in popularity at the expense of Concord juice. The dark colored Concord juice is used in some churches as a non-alcoholic alternative to wine in the service of communion. Concord grapes are also made into Kosher wine^[1] and Sacramental wine. The oldest sacramental winery in America, O-Neh-Da Vineyard, still produces a concord wine for the altar.^{[citation needed]}

In the United States, more than 336,000 tons are produced yearly, primarily in the northern regions and Pacific Northwest. The top producing state is Washington, followed by New York, Michigan, Pennsylvania, Ohio and Missouri.^[2] This is about 8% of the total U.S. grape harvest. However, Concord grapes are rarely seen on grocery store produce racks due to a preference for seedless grapes.

The Concord grape is particularly prone to the physiological disorder Black leaf.^[3]

See also[link]

• scuppernong
• muscadine

References[link]

External links[link]

Wikimedia Commons has media related to: Concord grapes

• Concord Grape Association
• National Grape Cooperative