What distinguishes a table, or fresh-eating grape from a wine grape usually relates to seedlessness, skin thickness, the presence of a “slip skin” (the grape berry can easily separate or slip from the skin), and texture quality (table grapes are primarily seedless, have thinner skins, and a crisp texture).
Some table grapes with a high degree of V. labrusca heritage have a flavor similar to that of Concord grapes (foxiness), but not all cold-hardy table grapes have this characteristic.
It’s possible to grow wine grape varieties for fresh eating if there is market demand.
Comparing wine and table grapes
Wine grapes generally have good flavor and can be eaten fresh, but are not commonly sold as fresh-market produce. This is in part because table grape varieties have been bred for specific traits that are positively perceived by consumers, including high-quality berry and cluster appearance, along with fruit palatability qualities like thin skins, crisp textures of the fruit’s inner flesh, and seedlessness.
Given the expectation that table grape fruit clusters possess these qualities, they require greater attention to training and trellis design to prevent damage to clusters. This is why many table grapes are trained and grown on three-dimensional trellis designs that provide space for shoots to extend and clusters to hang freely without being damaged.
Table grapes, especially cold-climate table grape varieties, tend to ripen earlier than most wine grapes. A primary consideration for their shelf longevity is their ability to store in a cold environment for a period of time.
In contrast to table grapes, most wine grape varieties contain seeds that contribute tannins (astringency) to the final wine composition. They usually have thicker skins and are harvested later in the season to encourage adequate sugar accumulation and decreased acidity for fermentation. Because the actual cluster appearance matters very little for most winemakers, these varieties are often grown on simplified two-dimensional trellises.
Recommended table grape varieties
Table grape quality standards are based on consumer demand, which has led to the following recommendations, along with suitability for growing in the Upper Midwest.
Next-generation varieties
These grapes are the latest releases from the University of Minnesota Fruit Breeding Program and will become more widely available to commercial growers after 2026.
They have been researched and selected based on several factors, including their cold hardiness, storability, and compatibility with gibberellic acid application to increase cluster looseness.
- Tropicglo: A green grape with tropical fruit flavors. This variety produces wide clusters with a noticeable shoulder.
- Rubiglo: This grape produces a red color very similar to that of red grapes already sold in stores.
- Indiglo: A variety that produces unique, blue colored berries.
Classic UMN and Elmer Swenson table grape varieties
Elmer Swenson worked as a private breeder and, in collaboration with the University of Minnesota. He released and jointly released some grape varieties suitable for table grape production.
- Bluebell (1944): Blue berries that look and taste like Concord. Excellent hardiness in zone 4; does very well in zone 3.
- Somerset Seedless (ES 12-7): This variety has been the most popular table grape for northern climates up until the release of the newest varieties. It’s a red grape that develops good flavor, high sugar levels (19-23 Brix), and a crisp texture at harvest. This grape is best grown in Zones 4 and higher, though optimal ripening is likely in warmer climates such as Zone 5.
- Trollhaugen (ES3-22-18): A variety that produces black berries that are small to medium size, sweet and mild, with a Concord-like flavor, and slip-skin berries. It is hardy in USDA Hardiness Zone 4b and was developed by Elmer Swenson in Wisconsin.
University of Arkansas table grape varieties
- Mars (Arkansas 1508): Produces blue-to-reddish blue berries that are larger, with a slip skin and Concord-grape flavor. Mars is better suited to production in USDA Growing Zones 5a and warmer. The vines are vigorous and very productive, being resistant to mildew but susceptible to black rot.
- Reliance: Another widely sold variety from this program, Reliance, produces small to medium red grapes with thin slip skin; the berries can be susceptible to cracking.
Other table grape varieties
Concord: A popular juice grape, Concord is occasionally sold for fresh eating. It has a large amount of V. labrusca heritage, which lends to its foxy flavor (methyl anthranilate).
Because of its very late ripening and marginal hardiness below -20° F, Concord is recommended only for the far southern regions of Minnesota.
Reviewed in 2026