Diamond (grape)

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The Diamond grape is a white grape which is a cross between the Concord and Iona grapes. It was developed in the 1880s in New York.[1] It is used today in table wines and grape juice.

White Diamond

Chinese name: gems, white diamonds

English nickname: Diamond Blanc, Moore's Diamond, Moores Diamond

Country of origin: United States

Planting area: New Zealand, the United States, Croatia


“Diamond” is a premium white grape variety from the United States. At around 1870, a private grape grower from New York - Jacob Moore, succeeded in nurturing it. The variety was bred by hybridization between Concord and Iona. Diamonds were originally suggested as eatable grapes, but because of their great potential to serve as winery raw products, the white diamond grapes later used in wine-making. In 1908, the wine critics UP Hedrick praised it as the best green grape.

Characteristics and growth conditions:

The quality of the diamond grapes is outstanding, with small grains, high sugar content and a rich aroma, with tropical fruits such as ripe pears, mangoes, Feijoa and other aromas. It is a delicate white grape variety with a very fastidious climate. The moist air can easily cause the fruit to burst.

Wine Regions and features:

Because diamonds have high requirements for planting environment and technology, it is difficult to survive in severe climate. Therefore, the global planting surface is very small, the output is extremely low, and the cost of seed and brewing is high, which is extremely rare. The diamonds are only planted in a small number of regions including New Zealand, the United States, and Croatia. Currently, it is mainly grown in Whangarei, Northland, New Zealand, and northern New York, USA.

It is worth mentioning that, compared with the American origin, Whangarei, New Zealand has more alluvial soils and organic nutrients of marine shellfish after volcanic eruptions. The climatic conditions are very suitable for delicate white diamond grapes’ growth. The locally brewed white diamond wines have better aroma and body structure. New Zealand's sole producer of white diamonds is Longview Estate, with an area of only 2.5 hectares.

In terms of wine making, diamonds are more flexible. Whether they are brewed separately or mixed with other varieties, whether it is static wine or sparkling wine, whether dry or sweet, it has a superior performance, was once favored by grape farmers. In order to maintain the refreshing taste and unique aroma of diamond wines, the whole process of brewing is usually carried out at low temperatures, which is a test of the ability of wineries and winemakers.

The white wine made from diamond grapes is light goose yellow, clear and transparent, with tropical fruits such as ripe pears, mangoes, Feijoa and other aromas, as well as rich aromas such as roses and honey. The taste is refreshing and pleasant, and the aftertaste is continuous and last longer than ordinary wine.


  1. ^ Rombough, Lon. "Diamond Grapes". Retrieved 15 July 2012.