Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

Concord, the most widely planted vine variety grown in the eastern United States, notably in new york State where there were more than 20,000 acres/8,000 ha in 2006. It started life as a chance seedling and the majority of its genes clearly belong to the American vine species Vitis labrusca. The pronounced foxy flavour of its juice—synonymous with ‘grape’ flavour in the US—makes its wine an acquired taste for those raised on the produce of vinifera vines. It was named after Concord, Massachusetts, by Ephraim W. Bull, who introduced it, having planted the seeds of a wild vine there in 1843. It is particularly important for the production of grape juice and grape jelly, but between 5 and 10% of it is used to produce a wide range of wines, some kosher, often with some considerable residual sugar. Viticulturally, the vine is extremely well adapted to the low temperatures of New York and is both productive and vigorous. It is planted in many eastern states of the US and widely in Washington state where most grapes go into juice and grape concentrate. There are also about 2,500 ha/6,177 acres of Concord in Brazil.