[1] Popular examples include Concord and Niagara grapes, which comprise nearly all grapes processed for juice or jelly in the United States.

These varieties do in fact possess many of the traits of Vitis labrusca, frequently including slipskin fruit, strong "foxy" flavor/odor, and large leaves with lighter colored and pubescent undersides.

For much of the history of American viticulture, such varieties made up the bulk of production, particularly outside of California.

In more recent years, however, the introduction of chemical pesticides and the development of rootstocks able to tolerate phylloxera have reduced their importance considerably in favor of Vitis vinifera.

Nonetheless, such cultivars, particularly Concord, remain a significant and vital part of the North American and Japanese grape industries.