Niagara (grape)

The Niagara is a variety of white grape developed in Niagara County, New York, in 1868. It is a cross between Concord and Cassady grapes. It is widely used as a table grape, and is also used to produce juice, jams, and wine.

Niagara grapes are known for their distinctive "foxy" flavor, a characteristic common among North American Vitis labrusca varieties. The grapes are medium to large in size, with a slip-skin, meaning the skin is easily separated from the flesh. The vine is vigorous and productive, making it a popular choice for both commercial growers and home gardeners.

Niagara grapes are typically harvested in late summer to early fall. While primarily used in the production of white grape juice, a small amount is used in the production of sweet wines, often labeled as "Niagara" wine. The grape's aroma is often described as reminiscent of Concord grapes, but with a somewhat lighter and fruitier character.

Cultivation of the Niagara grape has spread beyond its original location in New York, and it is now grown in other regions of North America, as well as in some parts of South America and Europe. It remains a commercially significant grape, particularly in the juice and table grape markets.