The Lake Erie American Viticulture Area is the largest grape production region east of the Rocky Mountains. Characterized as a cool-climate grape region moderated by the waters of the Great Lakes, the region is well suited for fruit production including Concord, Niagara, French-American Hybrids and cold-hardy Vitis vinifera. In New York and Pennsylvania, 80% of the grapes produced are processed for the juice and jelly market and sold internationally, bolstering the local economy.
The remaining 20% of New York and Pennsylvania's grape production is fermented for the ever-growing wine industry — 40% of which are Concord. It's no wonder this region is nicknamed the “Concord belt." An All-American super food, antioxidant rich Concord grapes can be poured as juice, spread on a peanut butter and jelly sandwich, eaten as a table grape, sipped as an everyday table wine and used to make pies and other desserts.