Despite nearly two centuries of grape vine propagation and cultivar breeding, little attention has been given to what chemical compounds work harmoniously within this complex matrix to produce the aromas and flavors consumers and producers alike have come to know and expect from each species. In this work, the analyses of seven common cultivars – V. acerifolia, V. aestavlis, V. amurensis, V. labrusca, V. riparia, V. rupestris, and V. vulpine - for sixteen volatile compounds are presented. Headspace solid-phase microextraction coupled with gas chromatography – mass spectrometry (HS-SPME-GC-MS) was utilized for the determination of analyte concentrations, which highlight the compounds at the foundation of grape smell and taste.