13 Intriguing Insights About Grapes

Often associated with opulence in ancient times—picture a lounging emperor requesting a servant to peel one—the grape is also one of the most widely cultivated fruits globally. In 2022, approximately 7.3 million hectares of land were dedicated to grapevine cultivation.

Grapes are enjoyed fresh—ranking as the third most favored fruit among U.S. consumers—and are also transformed into products like wine, jams, juices, dried snacks, jellies, vinegar, grape seed extract, and oil. Their versatility and widespread cultivation in favorable climates have solidified grapes as a cornerstone of the global agricultural economy. Discover some captivating details about this universally beloved fruit. 

1. Grapes play a role in producing synthetic leather. 

In the pursuit of cruelty-free and eco-conscious synthetic leather, Vegea, an Italian firm established in 2018, has developed a fully recyclable and biodegradable material using grape waste from winemaking. This grape-based leather outperforms many traditional synthetic alternatives derived from petrochemicals in terms of environmental sustainability. 

This innovative material also addresses the issue of waste management in the wine industry, which generates approximately 14 million tons of waste annually worldwide. A significant portion of this waste is incinerated, contributing to CO2 emissions.  

Grape leather is now utilized in a variety of products, such as vegan-friendly footwear, handbags, and boxing gloves. In 2019, the luxury automaker Bentley unveiled an electric concept car featuring interiors made from Vegea’s grape fabric. Additionally, in 2022, British designer Stella McCartney displayed her line of grape leather sneakers and bags at Paris Fashion Week. 

2. Grapes can be fatal to pets.

Grapes and their byproducts (raisins, currants, sultanas, wine, and grape juice) are harmful to dogs: They can lead to kidney failure, which may prove fatal [PDF]. While poisoning symptoms are less common in cats, they can still occur, likely because cats are less inclined to eat grapes. In 2021, veterinarians at the ASPCA identified tartaric acid in grapes as the toxic component responsible for these effects. 

Signs of grape poisoning in pets include vomiting, diarrhea, and increased thirst. Due to the potential severity of the condition, veterinarians advise seeking immediate medical attention for your pet—even if they only might have ingested a grape and are not yet displaying symptoms.

3. The grapes consumed as fruit differ from those used in winemaking.

Is a grape simply a grape? Not exactly. The traits desired in table grapes, which are eaten fresh, differ significantly from those needed for wine grapes. Although both types typically belong to the Vitis vinifera species, selective breeding has tailored them for specific uses.

Wine grapes feature thicker skins and seeds, which enhance flavor and color in wines, while their higher sugar content supports fermentation. These grapes are picked later to maximize sugar levels. The most widely used wine grape is Cabernet Sauvignon, with Merlot coming in second. 

Table grapes are generally larger, juicier, and have a milder taste, with thinner skins and fewer seeds. They yield more fruit per vine and include varieties like the North American Fox Grape (Vitis labrusca) and Muscadine (Vitis rotundifolia), ideal for eating but often considered less suitable for winemaking by many European and Californian vintners. 

4. China dominates in both the production and consumption of table grapes.

With a climate and soil conditions ideal for grape cultivation, China has been producing grapes for over two millennia. According to the U.S. Department of Agriculture, table grapes have seen a surge in popularity in China [PDF]. Consumption is projected to rise from 11.8 million metric tons in 2021–2022 to 12.4 million metric tons in 2022–2023, solidifying China as the global leader in grape consumption. In 2019, China consumed over twice the amount of grapes as the U.S., the second-largest consumer. 

China not only leads in grape consumption but also in production. The country is expected to produce 12.6 million tons of table grapes in 2022–2023, accounting for more than half of the world’s total grape output, making it the top global producer.

5. Humans have been consuming and shaping the evolution of grapes for 22,000 years.

In 2017, researchers sequenced and analyzed the genomes of both wild and cultivated grapes. Their findings revealed that the divergence between these varieties occurred during the last Ice Age, approximately 22,000 years ago—long before humans began farming them. Additionally, they discovered that grape populations experienced a gradual decline before domestication. This decline might have been caused by natural factors, but the scientists suggested that human foraging activities could have influenced grape evolution well before formal cultivation began. 

6. Grapes were likely the first fruit to be domesticated by humans.

Archaeological findings, such as traces of winemaking acids on ancient clay pottery, suggest that grape cultivation for harvest began in the Middle East around 6000 BCE. However, evidence indicates that domestication of the fruit may have occurred much earlier. 

In 2023, researchers uncovered genetic proof that grapevines were domesticated approximately 11,000 years ago. By analyzing grape genome sequences, they determined that the fruit was domesticated simultaneously in two distinct regions: western Asia (encompassing Lebanon, Jordan, Palestine, and Israel) and the area now known as Azerbaijan, Armenia, and Georgia. As the scientists noted, “The grapevine was likely the first fruit domesticated by humans … and one of the earliest globally traded commodities.”

7. The majority of wines are derived from a single domesticated grape species.

The Eurasian Vitis vinifera is the sole domesticated grape species behind the most renowned wines, including Chardonnay, Merlot, Pinot Noir, and Cabernet Sauvignon. While each grape variety has its own name, they all belong to the same species. Vitis vinifera varieties are prized for crafting world-class wines due to their ideal balance of sugar and acidity. 

Native North American grape species, unlike Vitis vinifera, have not been extensively used in winemaking, resulting in wines with a more specialized following. Fox grape (Vitis labrusca) yields Concord wines, often criticized for their distinctive “foxy” aroma; Muscadine (Vitis rotundifolia) produces Muscadine wines, known for their sweetness; and Bunch grape (Vitis aestivalis) creates the bold and fruity Norton wine.

8. Grapes thrive in extraordinary locations.

While wineries are often linked to iconic regions like Napa Valley, the Loire, and Tuscany, grapes are also cultivated in some of the most unique and striking environments worldwide. 

The volcanic vineyards of La Geria on Spain’s Canary Island of Lanzarote flourish in a seemingly barren, moon-like landscape. After an eruption in the 1730s destroyed traditional agriculture, the nutrient-rich volcanic soil made the region perfect for winemaking. Most vineyards in La Geria craft their own artisan wines, using unique techniques like digging hollows for each vine and building semi-circular stone walls to shield them from Atlantic winds. 

Thailand also boasts remarkable vineyards, including the famous “floating” vineyards in the Samut Sakorn District, located in the Chao Praya Delta between the Mae Klong and Tha Chin rivers. Historically known for table grapes, these vineyards now support Thailand’s burgeoning wine industry. The illusion of floating vines is created by a network of drainage canals surrounding small, rectangular plots. Harvesters use small barges or bamboo sticks to navigate the canals and collect the grapes. 

9. Ancient grapes exhibited far less color diversity.

Anthocyanins, the pigments in grape skins, are responsible for their color, with specific genes influencing their concentration. The wide range of grape colors—from greenish-yellow to pink, red, purple, and black—stems from varying levels of anthocyanins. Researchers believe the wild ancestor of today’s wine grapes was likely black, akin to modern wild grapes. Over time, growers selectively bred grapes for color, resulting in the diverse palette we see today. 

10. A foreign pest nearly wiped out global vineyards. 

In the 1850s, a North American aphid called grape phylloxera crossed the Atlantic and devastated European vineyards. Desperate measures, including burning vineyards, were taken to halt its spread, but the pest ravaged vineyards across Europe, South Africa, and the U.S. 

France bore the brunt of this crisis, known as the Great French Wine Blight. With vast vineyard losses and families facing ruin, the French government offered a reward for a cure. While no complete solution was found, grafting European vines onto resistant American rootstocks like Vitis labrusca or Vitis riparia curbed the infestation. Despite this success, the government refused to pay the reward, arguing it didn’t meet the “cure” criteria. 

11. Hybrid grape cultivation is rising as a response to climate change.

Hybridization experiments have continued to develop grapes resistant to rot, fungi, and disease. However, European standards historically banned hybrid wines due to perceived lower quality, unlike eastern North America, which has a rich tradition of cultivating hybrid varieties. Climate change is now reviving interest in hybrids, especially in the U.S. and cautiously in Europe. In 2021, the EU updated its regulations, allowing the use of resistant hybrid grapes in “appellation” wines. 

Climate change, with its unpredictable and extreme weather, has severely impacted grape crops in recent years. Sudden cold snaps or flooding have destroyed harvests, while rising temperatures have fueled pest outbreaks. Vitis vinifera has been especially vulnerable to these disruptions. 

Horticultural experts are blending the flavor profiles of European grapes with the resilience of American varieties to create hybrids that withstand climate challenges. These hybrids also offer greater disease resistance, reducing the need for pesticides.

12. Grape breeders innovate and develop new grape varieties.

Early grape breeders were farmers who chose the best vines to cultivate superior fruit. Today, grape breeding is a sophisticated science, often conducted by horticultural scientists and geneticists with advanced degrees and research expertise. These experts use hybridization, controlled pollination, and select parent plants from the most suitable varieties for seed production. They accelerate the traditional breeding process with DNA technology, enabling them to identify markers for disease resistance or fruit quality. 

13. The Kyoho grape is the largest variety in the world.

The Kyoho grape, a European-American hybrid, was first developed in Japan in 1937. Initially popular in Japan and China, it has since gained global recognition. Created by crossing the Centennial grape with the Ishiharawase, the breeder named it Kyoho, meaning “great mountain peak,” as a tribute to Mount Fuji. These oblong grapes measure 2–4 centimeters (approximately 0.78–1.6 inches) and feature dark violet to nearly black skins with sweet green flesh. While the seeds and thick skins are bitter and often removed, the Kyoho’s “slip-skin” allows the skin to peel off effortlessly, preserving the flesh.