Niagara grapes are a variety of the North American grape species Vitis labrusca and are used as table grapes and in the production of wines and juices. Niagara is the leading green grape grown in the United States. The Niagara grape was created in Niagara County, New York, in 1868 when C. L. Hoag and B. W. Clark cross-bred Concord grapes with white Cassady grapes. This grape variety was first sold commercially in 1882. Considered poor shipping grapes, they are usually only found near where they are grown. In the United States they are most commonly found in New York, Ohio, Michigan, Washington, and Pennsylvania, and are also grown in Ontario, Canada, as well as in New Zealand, and Brazil. Niagara grapes are well known to most American consumers as the source of most white grape juice.
Most wine is produced in the Finger Lakes AVA in New York State. The grape is also cultivated in northern US regions with marginal climates such as Lake Erie, which extends to neighboring Pennsylvania and Ohio. Much further west, Niagra is also being successfully cultivated in Oregon. These grapes often produce a wine with a slight foxy aroma, with hints of lemon. This lemon aroma is sometimes described as “candied lemon”. These wines don't have a reputation for being very high quality, sophisticated wines.