A grape grown for eating rather than for making wine.

The native eastern North American grape, Vitis labrusca, with many cultivars, of which the Concord grape is the most important. / Vitis vulpina

(obsolete) A drunkard.

A hardy grape variety, cultivated in Burgundy for making wine.

Any variety of grape with a reddish, bluish or purplish color.

Any variety of grape with a greenish or whitish color.

A cultivar of grapes from the species Vitis labrusca.

The seed (pip) of a grape.

(US standards of identity) Fermented juice of sound, ripe grapes (optionally with condensed grape must added before or after fermentation, and grape brandy or alcohol added after fermentation, with additional restrictions on the adding of such spirits if the wine is domestic and has a lot of alcohol); optionally with sugar or water added during or after fermentation (but only up to a specified maximum amount added, and, if the amount added is more than a specified benchmark, so that the resulting wine does not exceed specified maxima on solid, alcohol, and acid content); and with a specified maximum acidity.

Any type of grape bred to be fermented into alcohol. / Vitis vinifera, the species of grape most commonly used in wine-making.