Vitis labrusca is a North American grape species that includes varieties such as Concord, Niagara and Catawba. It is distinct from the European wine grape Vitis vinifera. Labrusca grapes are widely used for juice, jellies, table grapes and some wines, and are known for a characteristic musky aroma often described as foxy.
Many labrusca grapes have a distinctive aromatic profile that can include musky, grapey and sometimes sweet or floral notes. The flavour and intensity vary by variety and growing conditions. The term “foxy” is a traditional wine and grape descriptor for this characteristic aroma; it does not mean the fruit or wine is contaminated.
Vitis labrusca is also relevant to grape breeding. Hybrids and rootstocks developed using North American grape species helped viticulture respond to phylloxera, a root-feeding insect that devastated many European vineyards in the nineteenth century. Modern vineyard rootstocks commonly draw on several American species and hybrids, not only V. labrusca.
Vitis vinifera is the principal species used for most classic European wine varieties, including Cabernet Sauvignon, Chardonnay, Pinot Noir and Riesling. Vitis labrusca is a separate North American species with a different aromatic profile and a long history in juice, table-grape and regional wine production.
Example: Concord grape juice is a familiar product made from Vitis labrusca, while Niagara grapes are used for table grapes and some white wine styles.
Chef’s tip: When selecting grape products for a menu, distinguish the variety and intended use. A labrusca grape juice, table grape and fermented wine have different flavour and culinary applications.
Key distinction: Vitis labrusca is a North American grape species associated with Concord and Niagara, while Vitis vinifera is the species behind most internationally recognised fine-wine grape varieties.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
