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What are the Different Types of Grapes?

Tricia Christensen
Updated May 16, 2024
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Originally, grapes were grown both in Eastern Europe and in the New World. Columbus brought back species that were then hybridized in Europe. Hybridized species became popular in the US and Australia. Historians believe most grape cultivation began in Greek and Turkish culture, and those brought to other parts of Europe from the New World areas of Mexico and South America were generally wild in origin.

Today, grapes are classified in two ways. They are defined as either table or wine grapes, and they are further separated by whether they are European or American. It is often difficult to tell, because of hybridization, what constitutes an American or European grape. Some fruits have been developed in Europe, but have gained popularity in America. In general, European varieties are classed as having originated from the cultivar Vitis vinifera. American originate from Vitis labrusca.

Grapes cultivated from Vitis labrusca tend to grow well on the East Coast of the US, yet most modern wine and table grapes were developed in Europe, particularly in Spain, Italy and France. Americans tend to prefer table varieties descended from Vitis vinifera, as these European grapes have a nice tight skin. Vitis labrusca have a looser skin that slips off more easily, which makes them ideal for peeling.

The primary wine grapes were classed by region in France. We know them in the US as Chardonnay, Sauvignon Blanc, Zinfandel, Muscat, Merlot and Cabernet. In general, they are seeded, and are not considered good substitutes for table grapes. They constitute most of those used for wines, though, in the US. Concords, of the Vitis labrusca variety, are preferred in juices.

For table grapes, one has over 50 varieties from which to choose. Seedless types tend to be preferred over those with seeds. Several varieties are well known and hold most of the market share.

Of these, Thompsons and Perlettes are the most popular green-skinned grapes. Both are sweet with a tight skin and an oblong shape. Perlettes are recognizable, as they are about 30% bigger than Thompsons. Both make excellent raisins, though Thompsons are the more popular type to use.

For color variety, the seedless Red Flames and Ruby grapes are quite popular. They have a taut flesh and more depth in flavor than the Thompson. Black Monnukas are seedless and have an almost black or dark blue skin when ripe. Their skin is less taut, but still provides a good crunch. They are larger and more oblong than round in shape. Monnukas can often be found in raisin form in natural food stores, and their color is appealing, particularly when combined with white and red varieties.

Some people prefer to add color with the black-fleshed Venus. People praise them for their sweetness, which is likened to the flavors in Muscat. Venus grapes are quite large and are excellent when added to fruit salads or served as is. Because of their size, they are ideal for fruit kabobs.

Less frequently available, but well worth looking for, are the tiny round champagne grapes. These may either have red or green flesh depending upon the variety. They are crunchy and very sweet. Though called champagne, they are not used in making champagne; rather their taste is likened to the finished taste of a good sparkling wine.

If one does not mind seeds, Concords are of course a classic choice. Similar to Monnukas in size, shape and color, they have large seeds that can be easily removed. Muscat grapes, though used in wine, are also ideal for eating. They are also seeded, so serving them should include providing a way for one’s guests to discreetly dispose of the seeds.

For the adventurous palate, wine grapes are an interesting “table” choice. Virtually all wine varieties provide tastes similar to the wines they make, and most are seeded. Most important in choosing these, which may not be readily available, is to make sure they are fully ripe.

With the abundance and variety of grapes, there is always something new to try. Usually, those with the least number of chemical treatments taste better than ones that have been exposed to numerous pesticides. If one is purchasing fruits that have not certified organic, one may wish to serve them peeled, as the skin tends to retain pesticide flavor and can be bitter.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Tricia Christensen
By Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia Christensen is based in Northern California and brings a wealth of knowledge and passion to her writing. Her wide-ranging interests include reading, writing, medicine, art, film, history, politics, ethics, and religion, all of which she incorporates into her informative articles. Tricia is currently working on her first novel.
Discussion Comments
By anon294116 — On Sep 29, 2012

I just returned from the Crimean region of the Ukraine were I tasted the most remarkable grape variety. It was golden, round, large, and tasted like an apple -- nothing like a grape at all. The woman who gave them to me said they are called "Muscat Italy".

I've been unable to locate any information on such grapes. The taste is so sensational that someone with some business sense may be able to introduce them to US markets and make a lot of money. If anyone has information about what I've described, please share the information with the rest of us.

By anon175223 — On May 12, 2011

what are the two kinds of green grapes? help me.

By StreamFinder — On Jul 23, 2010

Concord grapes are my favorite kind -- I love the crunch. Of course the seeds are a pain though...

By naturesgurl3 — On Jul 23, 2010

@EarlyForest -- That is a funny question -- I looked it up, and apparently the whole thing started with a grape mutation in the ancient Middle East.

Although it's not known exactly how the vine was reproduced, people think that the ancient grape growers just took cuttings and it spread like that.

In fact, that's the way it still works today -- people who want to grow seedless grapes have to get a cutting or bud from someone who already has one.

By EarlyForest — On Jul 23, 2010

So here's something that has always stumped me: growing seedless grapes. How did that even start? Don't you need a seed to start the whole process, and more to keep it going?

By somerset — On Feb 11, 2008

I am sure that there are tons of different types of grapes around the world, unique to a specific region. One that I came upon though, in the course of my travels, is a white, or rather golden grape. It is not the best grape to eat because it has rather tough skin, but it does make a good wine. As a matter of fact the wine won various awards in Europe.

These grapes have been growing in that region for centuries and it generously supports most people of a small town. The grape and wine is called Zlahtina and grows, to my knowledge, only in one area of island Krk in northern Adriatic. It seems that the cool winters, and hot and rather dry summers are exactly what that type of grapes needs.

Tricia Christensen
Tricia Christensen
With a Literature degree from Sonoma State University and years of experience as a DelightedCooking contributor, Tricia...
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