Diamond (grape)

Diamond is a white grape variety that is primarily grown and cultivated in the United States, particularly in the regions of New York and Ohio. It is a hybrid grape, a cross between the Concord and Iona varieties.

History

The Diamond grape was first developed in the late 19th century by horticulturist Jacob Moore, who was attempting to create a grape variety that combined the hardiness of native American grapes with the fine wine-making qualities of European Vitis vinifera varieties. The result was a grape that was both robust and versatile, capable of producing high-quality wines in the challenging climates of the northeastern United States.

Characteristics

Diamond grapes are known for their large, compact clusters of medium-sized, round berries. The grapes are a light greenish-yellow color when fully ripe, and have a thick skin that is resistant to most diseases. The flesh is juicy and sweet, with a flavor that is often described as similar to that of a Honeydew melon.

Viticulture

Diamond grapes are relatively easy to grow, with a high resistance to both cold temperatures and common grape diseases. They ripen in late September to early October in the northern hemisphere, and require well-drained soil and plenty of sunlight to thrive.

Wine production

Diamond grapes are used to produce a variety of wines, ranging from dry to sweet. The grapes' high sugar content makes them particularly suited to the production of dessert wines, but they can also be used to produce lighter, more refreshing wines when fermented to dryness. Diamond wines are typically characterized by their bright, fruity flavors and moderate acidity.

See also

• List of grape varieties
• Viticulture in the United States