All About Growing Grapes

Learn how to grow, trellis and prune the best grape varieties for your region so you can enjoy delicious, heart-healthy grapes in homemade jellies, jams, juice and wine.


  • Grape Bunches Illustration
    Growing grapes organically can be done with all types of grape varieties, including table grapes, muscadine, labrusca and wine grapes.
    Illustration By Keith Ward
  • Bread and Grapes
    Seedless table grapes are perfect for snacking, can be added to salads or chutneys, or can be dried for raisins.
    Illustration By Keith Ward

  • Grape Bunches Illustration
  • Bread and Grapes
(For details on growing many other vegetables and fruits, visit our Crop at a Glance collection page.)

Long-lived grapes can be grown in most climates, provided you choose appropriate varieties for your region. Cold-hardy varieties bred in Minnesota can survive temperatures to minus 30 degrees Fahrenheit, while disease-resistant muscadine grapes excel in warm climates with limited winter chilling. Growing grapes organically is easier in the arid West than it is in the humid East, where disease prevention is a higher priority.

Types of Grapes to Try

Learn more about various grape varieties and their best uses in our Grapes at a Glance chart below.

Seedless table grapes produce juicy, thin-skinned berries great for eating fresh, drying as raisins or making into juice.

Labrusca grapes have wild North American grapes in their pedigree, which gives them a bold flavor ideal for juice and jelly. Labrusca grapes have good tolerance of cold winter temperatures.



Muscadine grapes are best grown in warm, humid climates and produce sweet berries with a robust, musky flavor excellent for fresh eating, juice, jelly or wine.

White wine grapes — which were created by crossing European and North American grapes — can be grown organically in hospitable sites. White wine grapes mature earlier than darker ones, so they are the best choice where summers are short. Some varieties, such as ‘Traminette,’ need only 110 days from bloom to harvest.

itprodkm
9/22/2021 4:35:06 PM

Where's the regional variety data?


terrylcoltonphd
9/21/2021 6:39:54 PM

I don't see a correlation to regions for the grapes as was stated in the title.


emmer
9/21/2021 4:21:40 PM

discard the tartaric acid crystals! NOT! that's cream of tartar in the making. when the crystals form, spatula them into a shallow bowl. rinse and pour off the colored water and smudges of grape. let dry. crush with mortar and pestle and you have cream of tartar. make you own baking powder: 2 parts baking soda (base), 1 part cream of tartar (acid), and 1 part corn starch (buffer). keep it dry and it's good for about 18 months. both baking soda and cream of tartar are stable compounds if DRY. together, even with a buffer, they will eventually react, hence the shelf life of about 18 months under dry conditions. just another little something for nothing. :-)







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