Thousands of tons of grapes are harvested for fresh consumption in New York State. Varieties described here are suited to cool climate growing regions. Some may be suitable for use in the Northeast, Midwest, and Mid-Atlantic growing regions. Topics covered herein include seeded dessert grapes, seedless grapes, order of ripening and bird/insect/disease/cold damage. This publication is based on New York Food and Life Sciences Bulletin 80 (July 1979), "Grape Varieties for New York State."