28 Types Of Grapes To Know

You might think you know grapes, but given the sheer volume of variety in these juicy orbs that are eaten and pressed into beverages, there is a lot more to this fruit than what you see in the produce section and wine shop. Grapes have been cultivated domestically for thousands of years, a trade that started in the Middle East in areas including Israel, Cyprus, Egypt, Iran and Turkey, to name a few. Another fun fact: According to the Food and Agriculture Organization, the world uses 70 percent of the grapes grown to make wine. And while an estimated 10,000 types of grapes exist in the Vitaceae family, only around 1,300 of these are used in winemaking. But even if you make vino out of the fruit, that doesn't discount them from being a tasty, healthy snack option with limitless potential.

In the United States, these berries (yup, they're berries) are the sixth-largest crop. All 50 states produce the fruit, with California, Washington, and New York taking the lead. According to the National Agricultural Statistics Service, the U.S. had approximately 1,049,600 acres of grape-growing land in 2014 and harvested more than 7 million tons of the fruit.

Frankly, it's overwhelming when you start to think about all the grape types out there. To get you started on your next grape adventure, check out the profiles of these popular red and white varietals. You may already be familiar with some, while others sound like they were concocted in a fantasy novel, but all are edible and delicious to eat anytime, or at midnight on New Year's Eve.

In recent years, this elongated purple-skinned grape made its way to markets, and boy are we happy it did. The person to thank for this variety is Dr. David Cain, a plant breeder and scientist who works for the grape-growing company Grapery, developing new types. He has been working on the Moon Drop for about 15 years, cultivating the plant from a Middle Eastern sample. No, it's not a GMO fruit; Cain practices old-school plant breeding, which is why it took so long to develop this novelty.

Characteristics: Finger-like shape with dark purple, almost black skin. The flesh is firm and crunchy, giving this variety a nice snap that also helps it maintain in the refrigerator for days. It's sweet, but not too sugary, and tastes a little like grape jelly.

Where they grow: Central California

Season: Late July to late September

This cultivar was developed by Boston native Ephraim Wales Bull in 1849 in a small farmstead outside of Concord, Massachusetts. Bull started selling the grapes in 1854, and since then they have remained one of the most widely used fruits in the country. The famous juice we know so well appeared shortly after in 1989 thanks to New Jersey dentist Thomas Welch. This beverage remains 100 percent pure grape juice — that jammy sweetness comes solely from the fruit.

Characteristics: If you have ever had Welch's classic grape juice, then you know exactly what the Concord tastes like. Bright, sweet and full of that signature dark grape flavor. In the early fall, you might see these perfect blue-purple orbs popping up in the farmers' market. They have easy-to-peel skins and large seeds. As an added bonus, they smell fantastic!

Where they grow: The Finger Lakes region in New York, Yakima Valley in Washington, Michigan and Lake Ontario

Season: August to September

Classically this grape is used to make wine, and though the Burgundy region in France popularized it, growers all over the world now cultivate this vine. Lately, good samples are coming out of the Willamette Valley in Oregon and the Russian River Valley in Sonoma County, California. You also find this grape in sparkling wines, namely Champagne (more on Champagne grapes later).

Characteristics: You find this thin-skinned vitis vinifera in tight clumps of deep purple fruits. "Pinot noir has flavors and aromas of ripe cherry, wild strawberry, earthiness, and caramel," says Dreaming Tree winemaker Sean McKenzie. This is the profile you find in both the raw fruit and wine, which is why these grapes have such a following. You may also detect roses, black cherry, and currents.

Where they grow: All over the world but mainly in France, Oregon, New Zealand, and California

Season: August to September

Also known by the equally awesome name blaufränkisch, this grape is used for making dark, tannic wines with subtle spice notes. Originally this early-budding varietal grew in the Württemberg wine region of Germany, but in the last few decades the Finger Lakes of New York and the Okanagan Valley in British Columbia have been having a lot of luck with the vines.

Characteristics: The plump grapes have a dusty blue color with a tannic berry essence. If you peel the skin back, you get more sweet, dark fruit flavors. Notes of pepper tend to come out in the grape, especially when made into wine.

Where they grow: Germany, Austria, Canada and New York

Season: August to September

This grape hails from the Grapery's Flavor Promise series, and made the scene in 2012. It's one of the seeded varietals they grow, but proves so big you can cut it like an apple and just pop those suckers out. Eat them raw, sliced on a peanut butter sandwich or lightly grilled to give your salad a fruity, smoky kick.

Characteristics: You will know these grapes by the large black ovals that make up a bunch. They are sweet and firm with a clean grape flavor.

Where they grow: Central California

Season: Mid-August to early September

It can't be easy to cultivate grapes in Alaska, but thanks to its durability in freezing temperatures and harsher soil conditions, the fast-growing valiant does quite well there. These large blue grapes are used for juicing, jams and as a table grape, though they can be on the sweeter (almost sugary) side.

Characteristics: These cold-weather beauties taste a lot like Concords, and have an easy-to-remove skin and high-sugar flesh. They're larger than the average table grape and aren't as astringent.

Where they grow: Alaska, Canada

Season: Late August to September

No, this isn't the grape that the French make sparkling wine out of, though we understand how that might be confusing. Actually, this teeny-tiny grape's official name is the Zante currant (though it's not technically a currant) and is sometimes also called the black corinth. They are thought to have originated in Asia and/or Greece, but now are mainly grown in Europe and the United States. They are popular with chefs too, and at Rebelle in New York City chef Jessica Yang uses them alongside more standard grapes in her grape clafoutis. "Champagne grapes provide sweetness while the combination of table grapes add an element of tartness," she says.

Characteristics: These are some of the smallest berries you can find, roughly the size of a pea, which makes them perfect for decorating a plate, popping in you mouth as a snack or giving to kids. They are tender and sweet, with a pleasing crunch.

Where they grow: California, Europe, Mediterranean

Season: June to September

Most of the red table grapes you see in the store are Crimson Seedless, thanks to David Ramming and Ron Tarailo of the USDA Fruit Genetics and Breeding Research Unit in Fresno, California. They bred these popular berries and released them to the public in 1989. Essentially, this is the classic grape many of us are used to, and since they have a later growing season you especially see them in the winter. Chef Yang also works with these grapes: "They add an element of tartness and have a thick skin, which keeps the juiciness and gives them a nice pop when you bite in," she says.

Characteristics: They are firm and sweet with a pleasing tartness and have a long shelf life. The color is usually a pale brick red, sometimes with greenish streaks.

Where they grow: California

Season: August to November

With fruits that get as big as a plum, these are the largest grapes you can find. In fact, the name "Kyoho" translates from Japanese to "giant-mountain grape," a moniker that stemmed from Mount Fuji. These black beauties were specially bred in the 1930s and are a cross between the Ishiharawase and Centennial grape varieties. In Japan, this grape is served for dessert or juiced and mixed into traditional chuhai cocktails.

Characteristics: Large, dark black-purple berries with a big inedible seed and thick, bitter skin. You will want to peel off the outside to enjoy the sweet fruit underneath, which has a similar taste to the Concord grape.

Where they grow: Japan

Season: July to August

One bite of this juicy green grape and you will understand why they are so popular. Yes, they taste just like cotton candy, but in a healthy, natural form. "We weren't breeding for a specific flavor, just grapes with a great flavor," says Jim Beagle, CEO and co-owner of Grapery, which grows these sweethearts. "It's amazing how much they taste like cotton candy." You can find this cotton candy grape varietal trademarked under the Grapery's banner, and thus far it is only grown in California.

Characteristics: Cotton candy in grape form, hands down

Where they grow: Central California

Season: Mid-August to late September

Riesling grows best in areas with cooler climates, like Austria, Germany, and the Finger Lakes in New York. "Riesling is the most versatile grape grown, giving one the potential to make wines from bone-dry to dessert wine–sweet," says Anthony Roads winemaker Peter Becraft. "The natural acidity of the grape provides structure, freshness, and balance for the grape's sugars. Riesling is wonderfully expressive of its site and the vintage it was grown in." They taste great pressed into non-alcoholic juice, too.

Characteristics: As a grape, this specimen runs on the sweet side, with floral undertones and high acidity. This fruit also picks up the terroir of the land, meaning if the soil has more minerals in it, the grapes reflect that. All of these traits make it a great grape for winemaking. Becraft, for one, calls Riesling "the best food wine ever invented."

Where they grow: Austria, New York, Germany, Canada, and Alsace

Season: August to September, though Riesling grapes for ice wine are picked at the first frost, usually October.

You don't have to have wine to understand what a bottle of gewürztraminer tastes like — just pop a fresh grape in your mouth. "For me the tastiest grapes in the vineyard to munch on are the gewürztraminer grapes," says Becraft. "They really taste of the wine they turn into — so good."

Characteristics: It may surprise you find out these white grapes have a pink-red skin, nothing like the almost clear wine you tend to see in the glass. While the size proves standard for the fruit, the flavor remains less grapey, and instead comes across as soft and clean with a hint of stone fruit.

Where they grow: All over the world

Season: July to September

Created by Dole, you won't often find these white-seeded grapes since they are only grown in South Africa and thus far production is limited. The company hopes to cultivate more in other parts of the world, so next year there might be a plethora of Moon Balls just waiting to orbit your kitchen.

Characteristics: These round hybrid grapes come out large and green, almost like an edible bouncy ball. They posses a thick skin and supple, sweet flesh that proves a bit more sugary than most table grapes.

Where they grow: South Africa

Season: February to March

Also known as Thompson Seedless, these small white grapes originally hailed from the Ottoman Empire. Today, they are a favorite among chefs and are the chief fruit used to make commercial raisins. In the kitchen, prolific chef Chris Cosentino takes the little berries and gives them a blast of heat. "They are great blistered, which brings out most of their sweetness," he says. "We're using them in a great dish with squid, watermelon radish, Serrano, mint, basil, and cilantro."

Characteristics: Sultanas are small, light green oval-shaped grapes that pack a wallop of sugar. Once dried, the sugar concentrates and produces that earthy-sweet raisin flavor everyone knows. Even when you see a darker raisin, that's still a sultana.

Where they grow: Turkey, California, and Australia

Season: July to September

You might not realize that this large, brown-gold orb is actually a grape, but we assure you it is. Turns out the fry muscadine has a lot in common with beach bunnies: They bronze in the sun and get a taut, crispy outside. These heat-resistant cultivars were introduced to the market in 1970 by R. Lane of the University of Georgia.

Characteristics: Coming out about the size of a cherry tomato, these fruits turn a nice gold color when ripe which just adds to their sunny sweetness.

Where they grow: Georgia

Season: September

The Himrod grape, also called the fox grape, was created by the Cornell University grape breeding program in 1952. To date, it is still their most successful table grape variety. It was made by crossing Ontario and Thompson Seedless grapes. The result is a large, white, seedless grape that grows in large clusters. It is hearty and able to withstand harsh conditions in the North. Unfortunately, these tasty grapes are fairly high maintenance to grow and they are susceptible to a wide range of diseases. On a more positive note, Himrod grapes are also resilient enough to stay fresh for weeks after harvest, particularly if you clean them right and store them properly (the container matters when it comes to storing grapes).

Characteristics: Himrod grapes have a deliciously sweet flavor that could be described as honey-like. The texture is extra juicy and the flesh practically melts in your mouth. When mature, the skins are a golden yellow color. The skins are also known for their easy removal when the grape is squeezed, a trait called slipskins. Himrod grapes are especially good for eating fresh or making raisins.

Where they grow: North America

Season: Mid-August to early September

Thanks to USDA scientists, the Thomcord grape was created by crossing seedless Thompson grapes with Concord grapes in the 1980s. It took them decades to get the breed just right, but they finally managed to produce a grape that encompassed the best traits of both varieties. They have the classic grape flavor that we know and love from grape juice and jelly and are conveniently seedless. The vines are heat-tolerant and produce medium-sized grapes that range in color from blue to black to purple. The name Thomcord is pretty descriptive already (considering the grapes crossed to make it), but some producers have started calling it by other appealing names like Grape Jammers or Jelly Drops.

Characteristics: Similar to Concord grapes, Thomcord grapes are extra juicy and have a potent grape flavor (especially if you compare them to your typical year-round red and green grapes). They may be considered a specialty grape, but their jelly-like texture and sweet taste make them great for eating fresh. Just beware, they only last about a week in the fridge once harvested.

Where they grow: California

Season: August

An American heirloom variety, Niagara grapes were first created by New York botanists in 1868. C. L Hoag and B. W. Clark crossed Concord and Cassady varieties and wound up with a grape that was both juicy and sweet. Named for the region in which they were first produced, Niagara grapes started being sold commercially in 1882 and have since become a big hit. Regretfully, Niagara grapes don't ship well, so they are easiest to find where they are grown — unless, of course, they've been made into wine.

Characteristics: Niagara grapes are light green to yellow in color and medium to large in size. The seedless flesh is juicy and has a crisp, foxy flavor with a fair amount of sweetness. They are great for making jellies, eating fresh, or baking. Niagara grapes are also delicious when made into sparkling and still juices or wine. However, due to their foxy yet sweet flavor, they are more prized by wine connoisseurs than your average wine drinker.

Where they grow: United States, New Zealand, Brazil, and Canada

Season: August to September

Whether you know them by their name or not, Flame seedless grapes are one of the most popular grapes in the United States. According to the California Garden Web, they were originally created in Fresno, California in 1961 by crossing (Cardinal x Thompson Seedless) x (Red Malaga x Tifafihi Ahmer) x (Muscat of Alexandria x Thompson Seedless). The resulting grapes thrive in warmer conditions (although they can be cultivated in regions with cooler summers as well), grow fast, and have an early ripening season.

Characteristics: Flame seedless are red table grapes that look as appealing as they taste. They are small to medium in size, have a firm texture, and are distinctly crisp with a nice crunch. Flame seedless grapes are also juicy and sweet, making them an ideal choice for enjoying fresh or drying and making raisins. Due to their popularity, they are typically easy to find in grocery stores. In most cases, it's socially acceptable to sample grapes at the store, so give them a try next time you spot them on the shelf. Just make sure to check with an employee first to be courteous and find out if they have been washed.

Where they grow: California

Season: Early July to early August

Canadice grapes were a product of the New York Agricultural Experiment Station. First developed in the 1940s, they have since become quite popular. The vines are hearty, resilient, and disease-resistant. Plus, they can withstand drought conditions and cold weather quite well. As a result, they are a favorite of home and commercial cultivators alike. Closely related to Niagara and Concord grapes, Canadice grapes are as pretty as they are delicious. In addition to being edible, they have an eye-catching red color that makes them a beautiful addition to manicured landscapes.

Characteristics: Canadice grapes are medium-sized seedless grapes with a firm texture. They develop a sweet aroma when ripening in the warm sun and are easy to grow. Canadice grapes also have slipskins and are packed with sugar, resulting in a very sweet taste that is perfect for making jams, wine, or eating fresh. Underneath the sweetness, a subtle touch of spiciness can also be detected.

Where they grow: Eastern United States and Canada

Season: Early August to late September

A relatively new grape varietal, Autumn Royals were developed by crossing Autumn Black x C74-1 and were first introduced to the market in 1996. This late-season grape was first created in Fresno, California at the Agricultural Research Service but has since spread to reach the far corners of the globe. They are typically seedless, but on occasion, can grow something called a seed trace which is noticeable visibly but largely undetected when consumed.

Characteristics: Autumn Royal grapes are crisp, and firm to the touch. The skins are black to dark purple and have a waxy feel. Inside, you find contrasting yellow-green flesh with a potent sweet and spicy taste. The berries are also quite large. In fact, Autumn Royals are the biggest seedless grapes available. They are ideal for enjoying fresh, making jams and jellies, adding to drinks and salads, and more. Thanks to their oversized berries, you get a mouthful with every bite.

Where they grow: California, Italy, Brazil, Spain, Chile, Peru, Australia, and South Africa

Season: Late September to mid-October

Whether you find them under the name Tear Drops or Funny Fingers, these grapes have a unique shape and texture that makes them a fan favorite. First created by International Fruit Genetics, Tear Drops are the result of many years of highly technical hybridization. In 2002, they were first released onto the market without the use of additives or GMOs. Initially, they were called Chili Pepper grapes but they weren't an instant hit — probably because people didn't know if they were spicy or not (Spoiler alert: They are not). At one point they were also called Witch Fingers. Fast-forward to today and these yummy fruits are grown commercially by the Grapery under the names Tear Drops and Funny Fingers.

Characteristics: While technically the same type of grape, Tear Drops typically have green skins and Funny Fingers generally have red skin with green tinges. Regardless of color, they are in fact long and finger-like in shape. The flesh is juicy and sweet, and it has a nice snap. Thanks to the elongated shape, they open up a world of culinary possibilities that other, smaller grapes do not. Even so, they are delicious eaten as-is and make a tasty, unique snack.

Where they grow: California

Season: Mid-August to September

Originally from Greece or Italy, Red Muscat grapes are no stranger to cultivation. In fact, people have been growing them since ancient times and it is believed that they are the ancestor of many common grapes we enjoy today. The most common use for Red Muscat grapes is to turn them into Moscato, a sweet, blush-colored wine often classified as a dessert wine. However, they are also a good table grape, fit into cooked recipes, and are ideal for making raisins and non-alcoholic juices.

Characteristics: As the name suggests, Red Muscat grapes are typically red, although the hue ranges from pale blush to deep crimson. In addition to color, the skins are crisp and smooth but they lack crunch. Inside, the seedless flesh possesses a distinct sweet, floral aroma and flavor that brings together elements of candied grapes, rose, and sweet pear. As for size, they are small to medium and they develop a round to oblong shape.

Where they grow: Europe, Asia, Africa, and the Americas

Season: Summer

The Muscat family of grapes consists of over 200 specific varietals and the Black Muscat is one of them (the Red Muscat, which we already discussed, is another). It is a cross between Schiava Grossa and Muscat of Alexandria grapes. Seward Snow, the head gardener to the Earl de Grey in Wrest Park, is credited for conducting the first crossbreed in Bedfordshire, U.K. in 1850. Similar to the Red Muscat grape, the Black Muscat is revered for its red and dessert wine potential. Even so, in many regions, it is simply enjoyed as a tasty snack. Popular the world over, this grape is known by many names but Muscat of Hamburg is the most common — aside from Black Muscat, of course.

Characteristics: Black Muscat grapes feature deep blue-ish colored skins with hints of red. They grow to be large and plump and develop a sweet, floral aroma as they ripen. The flavor reflects the typical sweetness associated with Muscat grapes, so it's no wonder they make a fantastic snack or sweet wine.

Where they grow: California, Greece, France, Eastern Europe, China, and beyond

Season: February, March, and April

Gum Drops grapes are a relatively new cultivar that first hit the market in 2016. Originally created by Dr. David Cain of International Fruit Genetics (IFG), they are a specialty table grape unlike any other. Aptly named, Gum Drops grapes feature a bold sweet and fruity taste that's similar to gum drops or gummy bears. As such, they are quickly becoming a fan favorite and they are perfect for snacking. Several varietals are sold under the Gum Drops umbrella, something that not only extends the available season but also leads to variation in color from one bunch to the next. Some of the most common varieties include Candy Snaps, Candy Dreams, and Candy Hearts.

Characteristics: Gum Drops grapes are on the smaller side, but they pack a big punch in the flavor department. The skins on the round to oval-shaped fruits are deep red and black with a faint purplish bloom on the surface, so they may look a bit chalky. That's okay, though. The bloom is not only edible but it can easily be wiped off. Translucent, semi-firm flesh is found inside and while some edible seeds may develop, they are generally seedless.

Where they grow: California

Season: Mid-summer through early winter

Faith grapes are one of several cultivars developed by the University of Arkansas Division of Agriculture. They were first created by crossing Ark and Jupiter strains in 1990 and have since become a fantastic grape variety for people looking to harvest early in the season. They are fairly resistant to rain showers and unlike many other early-season table grapes, seldom crack. While Faith grapes have not been extensively cold-tested outside of Arkansas, you can expect them to grow well on the West Coast as well as in the South.

Characteristics: Faith grapes grow in tight clusters with medium-sized, oblong fruits. When mature, the skins are a deep shade of blue or black and most of the flavor comes from them. The flesh is non-slipskin with a semi-crisp texture and a mostly neutral taste. However, as a whole, the grapes are slightly sweet and fruity. While typically seedless, Faith grapes can develop small seed traces when grown under particularly hot summer conditions.

Where they grow: United States

Season: Late July to early August

Glenora grapes were first developed by the New York State Agricultural Experiment Station in 1952 by crossing Ontario and Russian Seedless grapes. While not considered completely winter hardy, they are fairly weather-resistant and the vines are highly productive. Glenora grape vines also produce unique foliage and put on a beautiful display of color come fall. Plus, they ripen early in the season for a blue table grape, so they are perfect for growers who want an early harvest and an eye-catching vine.

Characteristics: Glenora grapes grow in large clusters with medium-sized non-slipskin fruits. The skins are a rich blue-black color, which contributes to the vines' overall aesthetic appeal. Inside the bold-colored skins, you find delicately flavored flesh with a melting texture. Glenora grapes feature an appealing flavor that has been described as sweet and refreshing by some and spicy with hints of blueberry by others. Either way, they are perfect for snacking and a wide array of culinary applications. Plus, there's no denying they aren't unique.

Where they grow: United States

Season: Early to late Summer

Somerset grapes were first created in Wisconsin by Elmer Swenson, a grape cross-breeding pioneer known for creating table grapes with lots of cold weather resistance. The varietal is a descendant of Thompson Seedless, but more specifically, it is the product of crossing Petit Jewel and ES 5-3-64 strains. Somerset grapes are a hardy varietal that excels in northern climates and more. In addition, they are highly productive and disease-resistant, making them a favorite of growers. The buds take a bit longer to develop, but the resulting flavor and the vines' overall hardiness is well worth the wait.

Characteristics: Somerset grapes grow in large, compact clusters. Even so, the fruits are somewhat smaller than your typical grocery store grape. They feature a uniquely sweet flavor with hints of strawberry. As such, they are an outstanding grape for snacking. The skins on Somerset grapes become bright red when ripe and are thin overall. While they are generally considered seedless grapes, they actually have tiny seeds within. Chances are good you won't detect them while eating though.

Where they grow: United States

Season: Late August to mid-September