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The Concord grape is a cultivar derived from the grape species Vitis labrusca (also known as fox grape) that are used as table grapes, wine grapes and juice grapes. They are often used to make grape jelly, grape juice, grape pies, grape-flavored soft drinks, and candy. The grape is sometimes used to make wine, particularly sacramental and ...
By 1849, having planted 22,000 seedlings, he had created a large, sweet variety from the native species fox grape, which he called 'Concord', and by 1853 the grapes were for sale. However, within several years, competing growers had begun raising their own crops of Concord grapes, purchased from Bull for $5 per vine [ citation needed ] , and ...
Vitis labrusca, the fox grape, is a species of grapevines belonging to the Vitis genus in the flowering plant family Vitaceae.The vines are native to eastern North America and are the source of many grape cultivars, including Catawba, Concord, Delaware, Isabella, Niagara, and many hybrid grape varieties such as Agawam, Alexander and Onaka.
In 1869, Dr. Thomas Bramwell Welch, a physician and dentist by profession, successfully pasteurized Concord grape juice to produce an "unfermented sacramental wine" for fellow parishioners at his ...
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species, including those unimportant to agriculture, see Vitis .
These grapes, including the well-known Concord grape, are marked by their "slip skins," thicker skins that slip off the pulp with ease. While there are myriad lesser-known grape species, ...
The Manischewitz winery is best known for its budget concord wine, which is widely available in much of North America. [23] Made from labrusca grapes, it is combined with a large amount of residual sugar. [24] Because concord was popularized by the U.S. media over the years as being the kosher wine, it is often the wine that is used to ...
Over medium heat, bring the grape innards and juices to a simmer, cover, and cook until soft, 3 to 5 minutes. Immediately force as much of the pulp as possible through a fine-mesh strainer or chinois. Discard the seeds. Add the sieved grape pulp, sugar, lemon juice, orange zest, and orange juice to the grape skins, stirring well.