Table Grape Varieties

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 be both eaten and made into wine. The indicated ripening seasons of the grape varieties are based on 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. On a sunny wall sheltered from wind or planted in favourable conditions, the grapes can ripen one to two weeks earlier. And: by growing several different varieties (with different ripening times), you can extend your grape season and enjoy grapes for several months! 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.