Table Grapes
Bronx
The Bronx grape is a rare variety with a distinctive musky, rich, sweet taste of a Concord and the light, silken flesh of the Thompson. Bronx grapes can be pale red, green, or nearly translucent, with a hint of red blush. They are great for snacking or paired with cheese and wine. Bronx grapes grow in large, loose bunches with small to medium-sized, round berries. They are generally seedless but growing conditions sometimes produce a small, soft seed residue. Their thin skins and delicate nature require careful handling and shipping. As a result they are available only in specialty markets in New York, San Francisco, and western Oregon. Originally released in 1937, Bronx grapes were developed by a partnership between the New York Botanical Gardens and Cornell University’s Agricultural Experiment Station at Geneva, New York. Bronx is one of four grape varieties listed in Slow Food’s U.S. Ark of Taste, a living catalog of foods that are distinct, delicious, and endangered. The idea of the Ark is to cultivate consumer demand. We are the only commercial grower of Bronx grapes in Oregon, and one of only two in the Western United States.
Einset
Einset is an early ripening red grape that is great for fresh eating, juice, and wine. The crunchy spherical berries are medium sized and are prized for their unique sweet flavor, which reminds many people of strawberries. Although seedless, in certain growing conditions Einset grapes occasionally have a small seed residue. Einset was introduced in 1985 by the Cornell University breeding program. It was named in honor of Dr. John Einset, a longtime professor of pomology (the science of growing fruit) at Cornell University.
Reliance
The Reliance grape is a beautiful, aromatic, spherical red table grape with a tender skin, a mild fruity flavor, and high sugar content. In a national study the Reliance grape had twice the sugar content of the Thompson seedless grape. Reliance is delicious fresh and a perfect fit in fruit salad. It is also an excellent for jam, jelly, and juicing. The large clusters ripen in September. They are generally seedless but hot growing conditions sometimes produce a soft seed residue. This varietal was released in 1982 by the Arkansas Agricultural Experiment Station experimental vineyard at Clarksville, Ark.
Swenson
The unique, strawberry-like flavor of this firm, meaty grape is like no other. Only grapes with muscat flavor usually tie it in tastings. While the Swenson Red is generally red, it may become bluish when grown where nights are cool, and it can even be green in color when grown where nights are hot. Swenson Red vines produce medium to large conical clusters with large, round, non-slipskin berries that have a very high sugar content. Swenson Red an excellent choice for fresh eating, as well as for making jams and jellies. They also produce a distinctive, high quality white or rose wine. Although technically seedless, Swenson Red grapes often contain a noticeable seed residue.
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Swenson was bred around 1960 by Elmer Swenson – the “Godfather of Midwest Winemaking.” It was released to commercial growers in 1978, in conjunction with the University of Minnesota.
Vanessa
Vanessa is a red dessert grape whose fruit quality is among the best of the red seedless table grapes. The ovoid berries have a mild and fruity flavor and firm texture. Berries are medium in size on medium, well-filled clusters. The are excellent eaten fresh and make delicious jam, jelly, juice, and wine. They also produce what some say are the best raisins they have ever tasted. They are generally seedless but hot growing conditions sometimes produce a soft seed residue. This varietal was released in 1983 by the Horticultural Research Institute of Ontario, Canada.
Interlaken
Interlaken is an early-ripening seedless golden-green grape with a sweet, tangy flavor. The clusters are medium sized and compact with small, crisp, round berries. This juicy grape is great for fresh eating, fruit salad, juice, and wine. They also produce superb raisins and frozen fruit.
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Interlaken is part of the "Three Sisters" group, consisting of Himrod, Lakemont, and Interlaken. Named after towns in the Finger Lakes region of North America, the Three Sisters were developed by the New York State Agricultural Experiment Station (now Cornell AgriTech) in Geneva, NY. Interlaken was released in 1946.
Lakemont
Lakemont is a seedless green grape with an excellent, honey-like flavor and high sugar content. They are perfect for fresh eating and jams or jellies. They also make a good sweet wine and can produce subtle, delicate flavors in table wine, or serve as a component of a “Matinee” style wine. Lakemont vines produce an extremely heavy crop with large bunches of medium-sized fruits that mature to a golden yellow color. They ripen in mid season.
Lakemont is part of the "Three Sisters" group of hybrid grapes, consisting of Himrod, Lakemont, and Interlaken. Named after towns in the Finger Lakes region of North America, the Three Sisters were developed by the New York State Agricultural Experiment Station (now Cornell AgriTech) in Geneva, NY. Lakemont was released in 1972.
Rombough
Rombough is a delicious green grape with a unique sweet, mildly spicy flavor that reminds some people of wintergreen. The clusters ripen mid-season and are medium sized and compact with small, crisp, round berries. This juicy grape is great for fresh eating, fruit salad, and making raisins, juice, and wine. Although seedless, in some growing conditions these grapes contain a small seed remnant.
Rombough was bred at Aurora, Oregon by the late grape breeder, nurseryman and writer Lon Rombough, who was instrumental in promoting the growing of quality grapes in the Pacific Northwest.
Spartan
Spartan vines produce large, compact clusters of small, firm, ovoid green grapes that are excellent for snacking and in fruit salad. The meaty flesh has a high sugar content and mild, sweet flavor. Spartan grapes also have slip skins that easily peel from the flesh, so they are great for making wine.
Spartan grapes were bred by the late private grape breeder Cecil Farris near Lansing, Michigan.
Jupiter
Jupiter is a beautiful violet blue seedless grape that matures in early to mid-season. Jupiter vines produce naturally large, ovoid berries in medium sized clusters. The grapes have thin skins, a delicious crunchy texture, and a distinctive mild sweet flavor with a slight muscat character. Jupiters are great eaten fresh or in fruit salad. Although seedless, in certain growing conditions Jupiter grapes occasionally develop a small, soft seed residue. This varietal was released in 1998 by the Arkansas Agricultural Experiment Station experimental vineyard at Clarksville, Ark.
Mars
Mars grape vines produce beautiful spherical violet-blue grapes that are delicious fresh and superb for jams, jellies, and wine. Mars grapes are very sweet and have a mild labrusca flavor similar to the Concord grape. Mars grapes are the largest American grapes. The clusters are medium sized and the grapes have slip skins that easily peel from the flesh, making these grapes great for making wine. This varietal was released in 1986 by the Arkansas Agricultural Experiment Station experimental vineyard at Clarksville, Ark.
New York Muscat
New York Muscat grapes are seedless purple grapes that are always in the top three in blind grape taste tests. They are very sweet, have an excellent Muscat flavor, and are great for eating fresh, jams, juice, and jellies. The are also used for making sweet dessert wine. The small, dense clusters of very small oval grapes ripen late in the season. New York Muscat was bread by Dr. John Einset for the Cornell University Breeding Program, Geneva, NY, and made its debut in 1961.
Venus
The Venus grape is a beautiful, large, spherical blue-black table or dessert grape with a thickish skin and the flavor of labrusca and muscat. Venus ripens early in the season. It is delicious fresh and superb for jams and jellies. The medium size clusters also have slip skins that easily peel from the flesh, making them great for making juice or wine. They are generally seedless but growing conditions can sometimes produce a soft seed residue. This varietal was released in 1977 by the Arkansas Agricultural Experiment Station experimental vineyard at Clarksville, Ark.