The skin of a Concord grape is typically dark blue or purple, and often is covered raisin in champagne a lighter-coloured epicuticular wax “bloom” that can be rubbed off. It is a slip-skin variety, meaning that the skin is easily separated from the fruit.
Concord grapes have large seeds and are highly aromatic. In the United States 417,800 tons were produced in 2011. Concord grapes are often used to make grape jelly and are only occasionally available as table grapes, especially in New England. Concord, Massachusetts, and the original Concord grape vine which he propagated and named in 1849. The Concord grape was developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts. In 1853, Bull’s grape won first place at the Boston Horticultural Society Exhibition.
It was then introduced to the market in 1854. Unripe grapes can be made into verjuice. Concord grapes growing on Grape Island, Massachusetts. A view into American grapevine history: Vitis vinifera cv. Vitis – Journal of Grapevine Research. The wine project : Washington State’s winemaking history.
