|I've become convinced, as I studied for this list,|
that there are a lot of other grapes that would do
well in Utah. This one still needs to be evaluated
for the list.
As much as I like the flavor that comes out of the blue-black Concord grapes when in juice or jam, I've always thought it lacks texture for fresh eating. Fortunately in the last couple of decades, green table grapes have been planted more often along the Wasatch Front. That still left a big gap in the potential for pinkish-red grapes and blue-black grapes for the table.
I've found some good red table grapes, now, and a few black table grapes as well. So to help you along I've put a list together of basic starter vines of all colors.