Grape Varieties for Utah 

Tiffany Maughan, Mike Pace, and Brent Black

Revised 2021 by Michael Caron and Taun Beddes

 grapes heading

Grapes are an excellent addition to the home garden and are quickly becoming an important specialty crop in both home and farm production in Utah. Grapes are grown worldwide for wine, juice, raisins, table fruit, jams, and jellies. Selecting an appropriate variety for your climate and desired use is critical for success. This fact sheet introduces the major types of grapes and provides suggestions of grape varieties that can be grown in Utah. The companion fact sheets Grape Management and Grape Training and Trellising Basics provide additional information about grape production.

Grapes can be divided into four main groups: American, European, French/American hybrids, and muscadine. American bunch grapes (Vitis labrusca) as a group are the hardiest and often have greater insect and disease resistance than European types. They are primarily used for juice and jelly, with limited use in fresh eating. They have strong flavors, sometimes described as foxy or musky, and are typically considered unsuitable for commercial wine production, although some varieties are valued in specialty and hobby winemaking. The skin on American grapes separates easily from the fruit (slipskin) and is usually considered undesirable for table grapes. Some popular varieties include ‘Concord’, ‘Delaware’, and ‘Niagara’. Other American grape species are used as parents to create hybrid American grapes, as well as being used in the French/American hybrids.

European grapes (V. vinifera) are the most widely grown grapes worldwide and are prized for wine production and table grapes. As a group, they are marginally cold-hardy and not well adapted to high elevation and northern regions of Utah but can be reliably grown in portions of southern Utah. The skins of European grapes do not separate from the fruit (called clingskin or non-slipskin), which is often preferred for table grapes. Some well-known varieties include ‘Thompson Seedless’ and ‘Chardonnay’.

French/American hybrids were developed to improve cold hardiness and insect and disease resistance of European types, particularly for powdery mildew fungus and the grape phylloxera insect pest. Ideally, these hybrids have the disease resistance of the American types and the fruit qualities of the European types, including a milder flavor profile more suitable to winemaking. Hardiness varies by cultivar, but in general, they are moderately hardy. Some popular varieties include ‘Frontenac’ and ‘De Chaunac’. Skin adherence is variable on these hybrids; some are slipskin, others clingskin.

Muscadine grapes (V. rotundifolia), have large, round fruit with very thick slipskins. Muscadines are native to, and typically grown in, the Southeastern U.S. due to their cold sensitivity and requirement for a long growing season. As such, they are not well-suited for growing in most areas of Utah. These grapes are sometimes called scuppernongs, named from a muscadine cultivar found along the Scuppernong River in North Carolina.

Recommended Cultivars Tables 1-4

The length of your growing season should be a basis for which cultivars you choose. Growing season length is best measured in the average number of freeze-free days (last spring freeze to first fall freeze). Check the Utah Climate Center website, www.climate.usu.edu, for freeze dates in your area. Areas with less than 130 freeze-free days should plant American-type grapes or only the earliest maturing French/American hybrids. If you live in an area of Utah with over 130 freeze-free days, your options increase with more French/American hybrids and even the possibility of growing some European cultivars. The table below lists grape cultivars that should grow under most conditions in Utah. The list was compiled from grape trials at the Utah State University (USU) Botanical Center, Kaysville, Utah; Thanksgiving Point Institute, Lehi, Utah; Grand Junction, Colorado; Southwest Idaho, and the Four Corners region of New Mexico. Hardiness zone, maturation times, and harvest time are listed but are affected by microclimates, cultural practices, crop load, and fruit quality preferences (such as desired sugar content or pH). Even the hardiest European grape varieties will most likely suffer occasional winter injury in Utah. Suggested uses for different cultivars are given, but keep in mind that most grapes have a range of suitable uses depending on grower preferences. It is also important to note that some seedless grapes, like Jupiter for example, contain varying levels of seed remnants, but remnants are usually soft and not very noticeable.

Table 1. Recommended American Hybrid Table Grapes for Utah of Slipskin Cultivars (skin separates easily from flesh)

Cultivar Seedless Location Tested1 Color Zone Days to Maturity Harvest Time2 Other Considerations
Table Grape: American
BetaJ No T Black 4 120+ E/M Small, acidic berries. Also good for jelly. Very prone to iron chlorosis. Similar to Concord in flavor and yields, but ripens 3 weeks earlier. Has not been as vigorous in Utah as reported elsewhere.
BluebellJ No T Blue 4 120+ E/M Very susceptible to iron chlorosis. Good for jelly. Low vigor in our trials. 
NiagaraJW Yes K, T, I White 5 120+ E/M Very sweet with strong V. labrusca flavor. Very popular green grape. 
DelawareJW Yes T, I Red 5 130+ E/M Small berries & clusters. Mild foxy flavor. Was difficult to establish and survival was only at 50% after 5 years. Like most American grapes, it may perform poorly overall in clay-loam soil, as at T.
EdelweissJW No K, T Green 4 130+ E/M Good disease resistance. Very hardy, vigorous. Very prone to iron chlorosis. Has 62% survival, and produced the lowest yields at T.
SteubenJW Yes K, I Black 5 130+ E/M Likes warm and long growing season.
CatawbaJW Yes K, I Red 5 150+ L Late ripening. Requires a long season.
ConcordJW No T, I Black 4 150+ L Popular cold-hardy home garden cultivar. Latest ripening cultivar in the trial at T (September 22). Prone to uneven ripening. Other cultivars such as Valiant and Jupiter had higher yields in our trials.

JAlso suitable for juice, WAlso suitable for wine, RAlso suitable for raisin, TAlso suitable for table

1K: Utah, Kaysville; T: Utah, Thanksgiving Point; I: Idaho

2E: Early-Season (Late Summer), M: Mid-season (Early Fall), L: Late-season (Late Fall)

Table 2. Recommended Early-Maturing French Hybrid Table Grapes for Utah

Cultivar Seedless Location Tested1 Color Zone Days to Maturity Harvest Time2 Other Considerations
CanadiceJW Yes K, T, I Red 5 120+ E Slipskin. Compact clusters with small pink berries. Crisp and sweet.
Faith Yes K Blue 5 120+ E Clingskin. Medium-sized berries & clusters. Can have uneven set and seed traces.
HimrodJR Yes K, T, I White 6 120+ E Slipskin. Large clusters and excellent flavor. Grapes are soft and easily damaged. A reliable favorite for fresh eating. Earliest cultivar to ripen at T. (August 22).
Interlaken SeedlessJWR Yes K, I White 5 120+ E Medium-sized clusters with small berries.
Joy Yes K Blue 5 120+ E Clingskin with thin skin. Small berries & clusters. High yield. Seed traces.
MarsJW Yes K Blue 5 120+ E Slipskin. High yield & vigorous growth. Very disease-resistant. Good for jelly.
RelianceJW Yes K, T, I Pink 5 120+ E Slipskin. Large clusters. Prone to fruit cracking in wet conditions. Iron chlorosis was noted on heavy soils. Good jelly.
Somerset seedless Yes K Red 4 120+ E Clingskin. Small orange-red berries. Excellent table grape.
ValiantJ No K, T Blue 3 120+ E Slipskin. Prone to mildew diseases. Excellent juice and jam. Moderate to heavy yields.
VenusJ Yes K Blue 5 120+ E Slipskin. Reliable producer. Tightly packed clusters.

JAlso suitable for juice, WAlso suitable for wine, RAlso suitable for raisin, TAlso suitable for table

1K: Utah, Kaysville; T: Utah, Thanksgiving Point; I: Idaho

2E: Early-Season (Late Summer), M: Mid-season (Early Fall), L: Late-season (Late Fall)

Table 3. Recommended Later-Maturing French Hybrid and European Table Grapes for Utah

Cultivar Seedless Location Tested1 Color Zone Days to Maturity Harvest Time2 Other Considerations
AldenW No T Black 5 130+ M Slipskin. Very large berries. Vigorous; tendency to overbear. Low vigor and iron chlorosis were noted on heavy soils.
Concord SeedlessJ Yes K, I Red 5 130+ M Slipskin. Similar to Concord with smaller clusters and berries.
Einset Seedless Yes   Red 5 130+ M Clingskin. Medium-sized clusters and berries. Unique flavor.
Gratitude Yes K Green 5 130+ M Clingskin. Excellent crisp texture, medium berries. Moderate productivity.
JupiterJWR Yes K, T Blue 5 130+ M Clingskin. Mild foxy flavor. Crisp texture. Large berries, clusters. Seed traces. Great for almost all uses, a clear favorite in the trial at T.
MarquisRW Yes T White 5 130+ M Slipskin. Soft seed traces. Very sweet, juicy, mild flavor. Prune clusters for better size.
Neptune Yes K Green 5 130+ M Clingskin. Large loose clusters. Low vine vigor.
Swenson RedJW No K, T Red 4 130+ M Clingskin. Excellent taste, very hardy. Seems to struggle with root rot in heavy soils.
VanessaJWR Yes K Red 4 120+ M Clingskin. Reliable yield. Small clusters and berries, very mild flavor. Excellent fresh-eating quality.
Table Grape: European
ThompsonR Seedless Yes T White 7 130+ M Clingskin. Widely planted worldwide as a table and raisin grape.

JAlso suitable for juice, WAlso suitable for wine, RAlso suitable for raisin, TAlso suitable for table

1K: Utah, Kaysville; T: Utah, Thanksgiving Point; I: Idaho

2E: Early-Season (Late Summer), M: Mid-season (Early Fall), L: Late-season (Late Fall)

Table 4. Recommended Hybrid and European Wine Grapes for Utah

Cultivar Seedless Location Tested1 Color Zone Days to Maturity Harvest Time2 Other Considerations
Wine Grape: New Cold-Hardy Hybrids
La Crosse No T White 5 110+ E/M From Wisconsin. Good as a varietal and for blending. Very small berries and clusters. Have noticed low vigor on heavy soils.
Marquette No T, C Red 4 110+ E From U of MN. VERY early bud break & harvest. High sugar and acidity at harvest. Small berries and tight clusters. Net early to avoid severe bird damage.
Arandell No C Red 5 130+ E From Cornell. Blueberry aroma. 
Aromella No T, C White 5 130+ E From Cornell. Muscat aroma/flavor. Beautiful golden berries.
Frontenac gris No C White 3 130+ E From U of MN. Grey mutation of Frontenac.
La Crescent No C White 3 130+ E From U of MN. Used for aromatic, floral wine. 
Frontenac No T, C Blue 3 140+ E From U of MN. Vigorous & productive, loose clusters. High sugar & acid at harvest. Net early to avoid severe bird damage.
Wine Grape: French/American Hybrids
Kay GrayJT No K Green 3 120+ E Generally used for blending. Very vigorous. Small fruit clusters.
Leon Millot No NM Red 5 120+ E Early ripening makes it a good option for short growing seasons. Nice color for wine.
RegentJ No NM Red 5 120+ E Thick skin w/ high tannins. Good yields. Resistant to disease. Red stained flesh.
Seyval Blanc No NM Green 5 120+ E High acidity.
Baco Noir No NM Red 5 130+ M Good acidity and does well in cooler climates. No foxy aromas. 
Chardonel No NM White 5 130+ M Similar to chardonnay, trunks may need winter protection.
De Chaunac No K, I Bluish Black 5 130+ M Used for red wine. Very productive and vigorous. Must cluster thin.
TraminetteJT No C, NM White 5 130+ M Seyval blanc x Gewürztraminer cross. Wine reminiscent of Gewürztraminer; floral, spicy.
Chambourcin No C Red 5 150+ L Late bud break. Highly rated red wine when fruit fully matures. Very productive. Must cluster thin.
Wine Grape: European
Pinot NoirT No NM, I Blue 7 120+ E Used to make pinkish-red wine. 
Cabernet Franc No C Red 6 150+ L Bud breaks early, is sensitive to spring frosts but still has reliable yields.
White Riesling No K, C White 6 150+ L Makes excellent still and sparkling wines with apricot or peach aromas.

JAlso suitable for juice, WAlso suitable for wine, RAlso suitable for raisin, TAlso suitable for table

1K: Utah, Kaysville; T: Utah, Thanksgiving Point; I: Idaho; NM: New Mexico; C: Colorado

2E: Early-Season (Late Summer), M: Mid-season (Early Fall), L: Late-season (Late Fall)

Published January 2022 
Utah State University Extension 
Peer-reviewed fact sheet

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Additional References

This project is funded in part by a Utah State University Extension grant and a USDA-Risk Management Agency grant under a cooperative agreement. The information reflects the views of the author(s) and not USDA-RMA.

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