Table 3. Season of maturity of New York grape varieties for wine use.





White Wine

Aurore (h)

Cayuga White (h)

Catawba (a)


Comtessa (v)

Chardonnay (v)

Chardonel (h)


LaCrosse (h)

Delaware (a)

Dutchess (a)


Noblessa (v)

Elvira (a)

Gewürztraminer (v)


Ravat 34 (h)

Esprit (a)

Muscat Ottonel (v)


St. Pepin (h)

Horizon (a)

Traminette (h)

Siegerrebe (v)

Melody (h)

Vidal blanc (h)


Moore's Diamond (a)

Villard blanc (h)


Morio Muscat (v)

White Riesling (v)


Niagara (a)


Pinot blanc (v)


Pinot gris (v)


Sauvignon blanc (v)


Semillon (v)


Seyval (h)


Ventura (a)


Vignoles (h)


Vivant (h)


Red Wine

Cascade (h)

Baco noir (h)

Cabernet Sauvignon (v)


Léon Millot (h)

Chelois (h)

Cabernet franc (v)


Maréchal Foch (h)

Concord (a)

Chambourcin (h)


St. Croix (a)

De Chaunac (h)

Chancellor (h)

    Frontenac (h)

Colobel (h)


Gamay noir (v)

Isabella (a)


Limberger (v)

Ives (a)


Pinot Meunier (v)

Merlot (v)


Pinot noir (v)

Petite Verdot (v)


Rougeon (h)

Villard noir (h)


Trollinger (v)

Vincent (h)


Note: a = American type, derived from Vitis labrusca

h = Interspecific hybrid, without dominant labrusca characteristics

v = Vitis vinifera

In New York, early varieties ripen between late August and mid September, mid season varieties ripen between late September and early October, while late varieties mature after the first week in October.

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