Photo by VIVC - Vitis International Variety Catalogue
Description
Niagara is the classic white American grape, raised in Niagara County, New York, by C. L. Hoag and B. W. Clark from a cross of Concord and Cassady and released in 1882. Its large, seeded berries have the strong floral, 'foxy' flavour of labrusca grapes, and it is used for juice, sweet white wine and eating fresh. Acidity is lower than in most other American varieties.
Characteristics
White seeded grape; large berries in medium, fairly loose bunches; strong foxy labrusca flavour; ripens a little before Concord; hardy to about −29 °C (−20 °F)
Growing Tips
Niagara is vigorous and productive and slightly less winter-hardy than Concord, though it still copes with roughly −29 °C. Its shoots hang downwards, so it suits high-wire training such as a single high cordon or Geneva Double Curtain. It is very susceptible to black rot and downy mildew, so a regular spray programme from early shoot growth is essential in humid areas; North Carolina growers also watch it for crown gall.