The Niagara grape was created in Niagara County, NY in 1868 when C.L. Hoag and B.W. Clark cross-bred Concord grapes with white Cassady grapes. This variety was first sold commercially in 1882.
A strongly labrusca flavored white grape, Niagara ranks below Concord in cold hardiness and ripens somewhat earlier.
Niagara grapes are well know to most American consumers as the source of most white grape juice, but Niagara produces a heady, heavily scented white wine with pronounced grape flavors. Delightfully crisp and flavorful, Niagara is refreshing and persistent on the palate with a pure, fruity, long finish.