Diamond is a red grape from New York State, a relatively versatile variety that is used to make both still and sparkling wines, in both sweet and dry styles. It has sufficient organoleptic interest to stand alone in varietal wines but it can also be blended.
A crossing of Concord and Iona (the latter being a hybrid of Vitis vinifera-labrusca parentage), Diamond is visually very similar to Concord, the grape that was instrumental in boosting America's 20th century wine economy. Unfortunately, the variety did not inherit Concord's ability to survive in harsh climates. This probably explains why, despite its endurance (it was originally created in 1855), Diamond has not been planted in nearly as many American vineyards as its more famous parent.
In fact, Diamond has not migrated very far from its home state and all of its key growing areas are within upstate New York. The Finger Lakes AVA is arguably the finest source of Diamond wines, although Lake Erie's vineyards to the west have also produce some good examples of the variety.
Synonyms include: Diamond Blanc, Moore's Diamond.
Related grape varieties include: Concord, Iona.
Food matches include:
Americas: New York-style pizza