Origin and Variability of Cultivated Grapevine

Experimental data confirm that the wine varieties of the Caucasus and Europe are of more ancient origin and are closer to the wild grapevine subsp. silvestris Gmel. than the southern table varieties, which were obtained as a result of long-term gradual selection. A detailed study of the origin of individual valuable traits in variety groups has proven the role of artificial selection as a factor in the gradual accumulation of commercially valuable properties in grapevines.

Due to the lack of data, one can only roughly imagine the pathways by which new grapevine varieties were obtained. In the breeding of currently cultivated varieties of V. vinifera subsp. sativa D. C., no more than 10% of the varieties were obtained by direct selection from the wild. Many of these varieties of primary selection perished, giving way to better varieties of later times. The bulk of the varieties was obtained by sowing seeds from natural pollination. Selection of bud mutations and artificial hybridization yielded no more than 15% of the varieties.

Thus, the intensive process of natural and artificial form generation, combined with continuous artificial selection and propagation of the selected material, led to a gradual change in the grapevine plant toward developing properties needed by humans. This process, which lasted for thousands of years, led to the polymorphism that currently creates the false impression that the cultivated grapevine of Eurasia originated from many species. This point of view is erroneous because it ignores the developmental patterns of the entire genus Vitis, and also insufficiently considers the role of artificial selection, which lasted in grapevines for at least 6–8 thousand years and led to great variability and the formation of new forms of cultivated grapevine.

The polymorphism of cultivated grapevine arose as a result of the introduction of several species into cultivation in different parts of the world, and due to the fact that a long process of natural and artificial form generation and selection took place among these species under different growing conditions. Furthermore, the range of variability in cultivated grapevine varieties expanded significantly due to vegetative propagation, which fixes any new formations for a long time, and high agricultural technology, under which sometimes even poorly viable forms become resistant to unfavorable natural conditions and are thus preserved in cultivation.

Commercial Specialization and Conventionality of Classifications

While the initial acquaintance with grapevine varieties strikes one with the diversity of their morphological characters, a more detailed and deeper study reveals the variability of various biological properties, as well as properties of commercial significance.

Centuries of artificial selection have created varieties in the global assortment of cultivated grapevine that meet diverse commercial requirements. Specialization in this respect has reached such subtleties that for each cultivation area and for each type of utilization, there are specific grapevine varieties. Varietal differences, which under certain conditions yielded subtle nuances in product quality, contributed to the emergence of new types of wines. In winemaking, varieties are distinguished for obtaining champagne, light table wines, dessert strong and liqueur sweet wines, as well as brandy. Specific varieties under specific conditions yield famous wines of the sherry, madeira, port, tokay, muscat, and other types.

Any commercial classification of grapevine varieties is conventional, as many varieties are widely distributed and are cultivated in different zones to obtain various products. The utilization of grapevines is determined by their uvological properties and cultivation experience in a given area. At the same time, the properties of grapevines and product quality can change sharply depending on the cultivation regions, as a result of which the utilization of one and the same variety varies across different locations.

For production purposes, varieties are divided by yield (low-yielding and high-yielding), by ripening time (ultra-early, early, mid-season, and late), by geographical principle (for northern regions, for the middle zone, southern), by pruning characteristics (requiring long or short pruning), by cold hardiness, and by disease resistance.

In order for a classification to have production significance, it must be agreed that it reflects the primary utilization of varieties in production. By their properties, grapevines of any variety are suitable for fresh consumption; however, in plantations, table varieties possessing a specific complex of traits are used for this purpose. In the countries of the East, table varieties characterized by firm, fleshy pulp and tough berry skin were created over centuries, making them suitable for long-distance transportation.

The utilization of grapevines is dictated by their properties and cultivation experience, and the distribution of varieties into groups becomes more accurate the better a variety is studied in production. The fact that some varieties, when cultivated in different regions, can simultaneously fall into different technological groups should not raise objections, since there are few such varieties, and a grapevine researcher can always precisely argue under what cultivation conditions a given variety is assigned to a particular category.

Commercial Classification of Varieties by Utilization

For production purposes in commercial viticulture, the following basic classification of grapevine varieties by their utilization has been approved:

  • I. Table varieties (for fresh consumption):
    • 1) for local consumption;
    • 2) for export (transportable);
    • 3) for storage (keepable).
  • II. Wine varieties:
    • 1) for table wines;
    • 2) for champagne and other sparkling wines;
    • 3) for dessert strong wines;
    • 4) for dessert sweet wines.
  • III. Varieties for brandy production.
  • IV. Varieties for drying (raisins and kishmish).
  • V. Varieties for the preparation of non-alcoholic juice and concentrates.
  • VI. Varieties for marinades, compotes, jams, and other types of processing.
  • VII. Rootstock varieties:
    • 1) phylloxera-resistant;
    • 2) cold-hardy;
    • 3) salt-tolerant.
  • VIII. Grapevines for decorative purposes.

(*The principles of dividing varieties into groups mentioned by Professor A. M. Negrul are used for the systematization of materials in the VINEYARD Encyclopedia in an expanded version.)

General Agrobotanical Classification of Grapevine Varieties of the Genus Vitis

The classification is based on the genealogical principle and the principle of dividing varieties within the smallest systematic units into groups according to utilization.

A. Varieties — Pure Species

VITIS VINIFERA L. (Varieties of Europe, Western Asia, and North Africa)
1. Proles pontica Negr. — varieties of the Black Sea basin
  • Table varieties (var. macrocarpa Negr.): Chaoush, Dodrelyabi, Vermentino, Pukhlyakovsky, Catalon Zimny, etc.
  • For table wines (subprol. georgica Negr.): Avasirkhva, Aleksandrouli, Amlakhu, Kumsi Tetri, Mtsvane, Krakhuna, Kachichi, Otskhanure Sapere, Odzhaleshi, Rkatsiteli, Tsitska, Tsolikouri, Saperavi, Chkhaveri, Usakhelouri, etc.
  • For champagne (subprol. balcanica Negr.): Alvarna, Plavai, Kokur Bely, Clairette, Kabasma, etc., Kachinsky Rozovy (Alvarna).
  • For dessert strong wines: Rkatsiteli, Saperavi, Khikhvi, Krakhuna, etc.
  • For dessert sweet wines: Furmint, Harslevelu, Saperavi, etc.
  • For drying (var. corinthiaca Negr.): Korinka Chornaya.
2. Proles occidentalis Negr. — varieties of Western Europe
  • For table wines: Aligoté, Gamay Noir, Cabernet Sauvignon, Cabernet Franc, Morastel, Riesling, Sémillon, Sauvignon, etc.
  • For champagne: Pinot Franc, Pinot Blanc, Pinot Chardonnay, Meunier, Traminer, Riesling, Aligoté, etc.
  • For dessert strong and sweet wines: Verdelho, Muscadelle, Sercial, Oporto, Sémillon, Aleatico, Verdot Gris, Touriga, Albillo, Mourvèdre, Pinot Gris, etc.
  • For brandy: Folle Blanche.
  • For juices: Riesling, Muscadelle, Aligoté, etc.
  • Table varieties for the northern zone: Madeleine Angevine, Malingre Précoce, Seyanets Malingra, Chorny Sladky, etc.
3. Proles orientalis subprol. caspica Negr. — wine varieties of Western Asia
  • For table wines: Bakhtiori, Bishty, Bayan Shirey, Tavkveri, Matrassa, Khindogny, etc.
  • For dessert strong and sweet wines: Buaki Tash, Buaki Por, Tavkveri, Terbash, Kara Uzyum Ashkhabadsky, Muscat Blanc, Muscat Rosé, Khardzhi, Chilar, Garandmak, etc.
  • For brandy: Bayan Shirey.
4. Proles orientalis subprol. antasiatica Negr. — table varieties of Western Asia
  • Table varieties for local consumption: Khalili Bely, Khalili Chorny, Khusaine Bely, Askeri, Charas, Parkent, Katta-Kurgan, Rish Baba, Sepso, etc.
  • Table varieties for export and storage: Agadai, Achabash, Ag Shaani, Tolstokory, Muscat of Alexandria, Nimrang, Oganez, Tavriz, Tayfi Rozovy, Shabash, Karmanny, Karaburnu, Cornichon Blanc, etc.
  • Varieties for drying: Kishmish Bely, Kishmish Chorny, Kishmish Rozovy, Askeri, Katta-Kurgan, Sultani, Muscat of Alexandria, etc.
5. Artificial hybrids of V. vinifera L. varieties

Hybrids: Bouschet, Gartvis, Salomon, Forster, Rocha, Fröhlich, Müller-Thurgau, Pirovano, Matyas, Paponov, etc.

VITIS AMURENSIS RUPR. (Varieties of Amur grapevine)
  • Kabany Kust (Taigovy), Sibirsky Urozhayny, etc. (varieties of I. V. Michurin) and large-berried bisexual forms of the Far Eastern Station of the VIR, etc.
Grapevine Varieties of North America
  • VITIS LABRUSCA L.: Concord, Pocklington, Champion, Martha, Wyoming, etc. (for table, marinades, compotes, jams, etc.).
  • VITIS BOURQUINIANA MUNS.: Herbemont, Jaquez, Bertrand, Louisiana, etc. (for table, etc.).
  • VITIS AESTIVALIS MICHX.: Norton, Virginia, etc. (for table, etc.).
  • VITIS LINCECUMII BUCKL.: Early, Paril, Leavenworth (Lekki), etc. (for table, etc.).
  • VITIS CHAMPINI PLANCH.: Dog Ridge (Dog King), Australis, etc. (for table, etc.).
  • VITIS VULPINA L. (V. RIPARIA MICHX.): Riparia Grand Glabre, Riparia Tomante, Riparia Gloire de Montpellier, etc. (rootstocks).
  • VITIS RUPESTRIS SCHEELE: Rupestris du Lot, Rupestris Brigand (Brinier), Rupestris Ganzin, etc. (rootstocks).
  • VITIS LONGII PRINCE (V. SOLONIS PLANCH.): Solonis, etc. (rootstocks).
  • VITIS BERLANDIERI PLANCH.: Berlandieri, Resseguier No. 1, No. 2, etc. (rootstocks).
  • VITIS ROTUNDIFOLIA MICHX.: Scuppernong, Flowers, Eden, Memory (Meliori), etc. (for table, etc.).

B. Interspecific Hybrids — Direct Producers of America

Varieties — Double Hybrids
  • V. Labrusca x V. vinifera: Niagara, Barry, Goethe, Agawam, etc.
  • V. Labrusca x V. riparia: Moore's Early (Severny Bely), Elvira, Clinton, Beta, etc.
  • V. vinifera x V. riparia: Cornucopia, etc.
  • V. Lincecumii x V. Bourquiniana: Jaeger, Marguerite, etc.
  • V. Champini x V. Labrusca: Champanel, Lukfata, etc.
  • V. Labrusca x V. aestivalis: Meunier, Eumelan, etc.
Varieties — Triple and Quadruple Hybrids
  • V. Labrusca x V. vinifera x V. aestivalis: Winchell, Duchess, etc.
  • V. Labrusca x V. vinifera x V. Bourquiniana: Brilliant (Bryan), Captivator, etc.
  • V. Labrusca x V. vinifera x V. Lincecumii: Armalaga, Guzmann, etc.
  • V. riparia x V. Labrusca x V. vinifera: Canada, Rommel, etc.
  • V. rupestris x V. Bourquiniana x V. Lincecumii: Amerbonte, etc.
  • (V. aestivalis x V. Labrusca) x (V. Lincecumii x V. rupestris): Wine king.
  • V. Labrusca x V. vulpina x V. candicans x V. Bourquiniana x V. vinifera: Wapanuka (Vagala), etc.

C. Interspecific Hybrids — Direct Producers of Europe

Varieties — Double Hybrids
  • V. vinifera x V. rupestris: Couderc 101, 503, 4401, etc.
  • V. riparia x V. vinifera: Oberlin 595, 604, 605, etc.
Varieties — Backcross Hybrids
  • (V. vinifera x V. rupestris) x V. vinifera: Couderc 85, 113, 87-115, 199-8, etc.
Varieties — Triple Hybrids
  • (V. Labrusca x V. rupestris) x V. vinifera: Castel 19002, etc.
  • (V. rupestris x V. Lincecumii) x V. vinifera: Seibel 11, 14, 29, etc.
Varieties — Complex Hybrids

Hybrids: Couderc, Seibel, Castel, etc.

D. Interspecific Hybrids — Phylloxera-Resistant Rootstocks

  • Americo-American hybrid varieties: Riparia x Rupestris 3306, 3309, 101-14; Solonis x Riparia 1616; Berlandieri x Riparia 420-A, 34E, Kober 5BB, etc.
  • Franco-American hybrid varieties: Mourvèdre x Rupestris 1202; Aramon x Rupestris Ganzin 1; Chasselas x Berlandieri 41-B, etc.

E. Interspecific Hybrids with Amur Grapevine

  • V. Labrusca x V. amurensis: Metallichesky, Russky Concord, etc. (hybrids of Khudyakov).
  • V. vinifera x V. amurensis: hybrids of Tikhonov, etc.
  • V. amurensis x V. riparia: Buytur, Arctic, etc.

Significance of Variety Classification

The presented scheme helps to navigate the large assortment of cultivated grapevines.

Assigning a variety to a particular group determines its commercial utilization (at the present moment), as well as its affiliation with a certain geographical group and a specific species.

New varieties of hybrid origin find their place in the classification depending on their pedigree.

The general classification of cultivated grapevine varieties, constructed according to the genealogical principle, opens up wider opportunities for the utilization of grapevine species and variety resources. It eliminates confusion in the existing assortment, identifies species and ecological groups of varieties of different commercial value, and helps to establish their significance as starting material for further grapevine breeding.

Studying the evolution of cultivated grapevines and clarifying the origin of individual varieties and their groups make it possible to increasingly master the methods of obtaining new varieties possessing the desired properties.

*Please note that due to double translation, the English version of this article may contain errors in the names of grapevine varieties. If you detect any mistakes, please report them to the website administrator.