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Wine Grapes Versus Table Grapes

Wine Grapes Versus Table Grapes


Ever wondered why you can’t pick up a nice bottle of Thompson seedless, Red Globe or Concord at your local wine shop? That’s because the grapes you see in grocery stores, known as table grapes, are pretty different from wine grapes, which are explicitly grown for winemaking. 

Those clusters of round red, purple or green fruits hanging from leafy vines might look similar. But just like dog breeds serve different purposes—think Dobermanns for protection versus pugs for companionship—table grapes and wine grapes are cultivated for very different reasons.

So, what’s the difference, exactly? Below, vineyard experts explain it all.

Grapes for Your Glass vs. Your Plate

Within the world of grapes, Vitis vinifera is the star of the show. This European grapevine species is behind most fine wines we enjoy, such as Chardonnay, Cabernet Sauvignon, Merlot and Pinot Noir. 

There’s a ton of variety within the Vitis vinifera species. Most—but certainly not all—commercial grapes are vinifera including many popular table grape varieties, which are grown to eat fresh as snacks or processed into raisins, jams and juice.

Well known vinifera table varieties include Sultana (or Thompson Seedless), those green grapes you often see in supermarkets, and Red Flame Seedless, the most popular grape grown in California, according to the United States Department of Agriculture (USDA). 

But Vitis vinifera is not the only species of grape. In fact, somewhere between 60 to 80 species of grapes exist.

On the East Coast of the United States, you’ll find Vitis labrusca, a hybrid species that includes Concord grapes, while Vitis rotundifolia, also known as Muscadine, thrives in the Southeast. 

And, as for wine grapes, there are over 10,000 varieties worldwide, each bred for traits that make them shine during the winemaking process. This includes a growing slew of hybrids, which blend European Vitis vinifera with other species of grapes to help mitigate pest, disease and other pressures on the vines. All of these grapes are designed to impress in your glass, not necessarily in your mouth.

a Comparison between a table grape and wine grape – Getty Images

Physically Distinct

From the shape of the leaf to the types of roots, the physical differences between wine grapes and  table grapes are striking, says Stephen Scarnato, co-founder of New Roots Wine and Long Island Vine Care. “The most important difference is that table grapes are seedless, and all wine grapes have two, four or sometimes six seeds,” he says. 

These seeds, along with thicker skins, create tannins in wine. 

“High tannin content is generally not as desirable to consumers in table grapes,” explains Chris King, vineyard manager at Atwater Vineyards in the Finger Lakes. 

That’s why table grapes are usually larger, sweeter and seedless. They also have thin skins and a uniform size, making them appealing to consumers in appearance and texture. Plus, they’re tougher and heartier, staying fresh from harvest through the supermarket to your table.

Wine grapes, on the other hand, have thicker skins and a higher juice-to-skin ratio. “Wine grapes are smaller and rounder,” Scarnato says, noting that Cabernet Sauvignon looks far more like blueberries than the big bunches found in grocery stores. 

“Wine grapes start to break down, degrade, deflate and grow mold as soon as they’re picked,” he explains. “They wouldn’t last a night in a ShopRite.”

Contrasting Flavor Profiles

But when people do get to taste fresh wine grapes for the first time, the difference in taste is immediately apparent, says Scarnato. When he hands one of his backyard vineyard clients a wine grape to taste for the first time, they are often surprised by the more concentrated flavor, higher acidity and weightier texture. 

Part of this bold flavor comes from the high sugar content in wine grapes—at least 22% for whites and up to 26% for reds. “Wine grapes also have to have a certain sugar content to ensure the proper final alcohol content for stylistic and stability reasons,” says King.

Table grapes, on the other hand, are all about a pleasant taste and crisp texture, thanks to their thinner skins. They also usually have a lower sugar content than wine grapes, making them less suited for fermentation but perfect for eating. “Wine grapes would be too intense for snacking, even for me,” Scarnato says. “The word ‘cloying’ comes to mind, a term we sometimes use for a poorly made Riesling, right?”

IGroup of four whole two halves of fresh black grape isolated on white background
Getty Images

Unique Farming Methods

The differences between wine grapes versus table grapes go beyond just taste—they’re also cultivated and harvested in unique ways. Next time you drive past a vineyard, take a look at the trellises. “Most table grapes are grown on high trellises where the fruit is almost eye-level,” says Scarnato. These tall structures help separate the grapes, improving air circulation and exposure to sunlight. 

Table grapes are often easier to grow because they’re bred for disease resistance and thrive in hotter climates where fungi are less of a concern. “In general, table grapes also have a much larger window of acceptable harvest parameters,” says King.

Wine grapes, however, are a different story. They’re fussier and more prone to disease and pests. As King points out, their trellises often look more manicured, almost like hedges. Winemakers also put in a lot of effort to pick them at just the right time for their desired wine style.

So, what does it all mean? Growing quality wine grapes requires careful attention to vine vigor, airflow and timing to balance sugar, acid and overall flavor. “They’re tasty, but they make me work for it,” Scarnato admits. 

It’s no wonder a good glass of wine feels like a well-earned reward.


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