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Table Grape Varieties

This section profiles the table grape varieties recommended by FassadenGrün, all of which are fungus-tolerant. It may assist you in putting together your own custom-designed vineyard and trellis systems!

 (But please note: until further notice, we no longer sell grapevines!)


The photos of the grapes were taken predominantly in the grapevine research station Radebeul near Dresden, but always in an open-air environment in Saxony. A 10-cent piece (20mm diameter) has been inserted into each grape bunch as a size reference.

Table grapes: "Dornfelder," "Phoenix," and "Roter Gutedel"
Table grapes: "Dornfelder," "Phoenix," and "Roter Gutedel"

Table grapes are meant to be eaten at the table (or, in German-- at the "Tafel" -- which has a rather lavish connotation). In contrast to wine grapes, they are juicy and have large berries. However, some varieties can both be eaten and made into wine. The indicated ripening seasons of the grape varieties take into account an average fruit yield and the climate/environment in the region of Leipzig, Germany (annual average of 8.8 degrees Celsius). They indicate the time when the grapes have reached the optimal ripeness for consumption; in other words, when their sugar content is high enough to make for delicious eating. The maturation for pressing grapes requires a particularly high sugar content (measured in "Oechsle" degrees) and occurs another 3-4 weeks later. Grown along a wall in full sun, in a well protected city garden or in any other suitable location, the optimal ripeness for consumption of table grapes can occur 1-3 weeks earlier. And: by planting a variety of grapes with different ripening times, you can extend your grape season! If not described otherwise, and based on an average fruit yield, all listed grape varieties should be sufficiently frost-resistant in our local climatic zone 7a (6b) and even in cooler regions.


Important: No grape varieties described here have the so-called "wild strawberry-aroma," which is really a euphemism for the "foxy" flavour so common in many American grapes, which may be perceived as interesting, but at the same time also as astringent and acrid. The occasional muscat flavour of the grapes listed here is purely a slightly spicy note in an otherwise neutral fruit flavour of the berries.