Diamond Grapes Photo Courtesy: Cornell University

  The white grape Diamond is a cross between the Concord and Iona (Vitis Vinifera –labrusca hybrid) grape developed in Western New York during the mid 1880’s. This grape had a major influence on winemaking in the Eastern U.S. during most of the 20th century. The high sugar content of this grape also makes it a desirable table grape as well as an excellent source of grape juice. Despite being one of the few white American grapes varieties used to produce dry wine the recent plantings of Diamond have declined with the trend toward European varietals. Although Diamond can be found in many AVA’s in the U.S. and around the world it is most prominent in New York and Pennsylvania.

  Rich Ripepi at Ripepi Winery in Monongahela, Pa has taken this traditional American grape and updated it to suit the taste of today’s wine drinkers. Ripepi Diamond is a dry wine but not so dry that the fruity taste of the Diamond grape is lost in translation. It’s body comes across as being lighter and crisper because of it’s lower residual sugar, making it a wine that is easy to drink. Stylish and balanced are the two words I would use to describe Ripepi Diamond. I have tasted plenty of Diamond, most are too sweet, one even had a large red-hot pepper in the bottle, but I can honestly say that Ripepi Dry Diamond was the best Diamond that I have tasted. I think that if the Diamond grape is going to experience a revival it will have to be made in a non-traditional style. Rich Ripepi has told me many times that when it comes to winemaking “It’s all about the style.”