The Agawam grape is a hybrid variety developed for its resistance to diseases and adaptability to various climates.

- **Primary Use:** Table grape, juice, and sometimes wine production

- **Origin:** Developed by E.S. Rogers in the United States, introduced in 1883

- **Climate Preferences:**

- **Adaptability:** Well-adapted to colder climates

- **Hardiness:** Cold-hardy, making it suitable for northern regions

- **Viticultural Traits:**

- **Vigour:** Moderate

- **Yield:** Can be productive

- **Bud Burst:** Early

- **Harvest:** Early to mid-season

- **Berry Characteristics:**

- **Size:** Medium to large

- **Color:** Blue-black or dark purple

- **Skin:** Thick, with a powdery bloom

- **Flavor Profile:**

- **Taste:** Sweet and fruity

- **Aromas:** Concord-like grape aroma

- **Disease Resistance:**

- **Pest Resistance:** Resistant to certain pests common to Vitis vinifera

- **Disease Resistance:** Shows resistance to some grapevine diseases, particularly those affecting the European grape varieties

- **Wine Styles:**

- **Wine Type:** While Agawam is primarily used for fresh consumption, juice, and jellies, it is not typically used for high-quality wine production.

- **Juice:** Often used to make grape juice and grape jelly

- **Vine Appearance:**

- **Leaves:** Medium-sized, typically three-lobed, with a dark green color

- **Regulatory Status:**

- **Notable Hybrids:** Agawam is part of a group of grape varieties known as Rogers Hybrids, which were developed by E.S. Rogers in the 19th century.

- **Other Characteristics:**

- **Uses:** Primarily cultivated for fresh consumption and processed into juice or jellies.

- **Historical Significance:** A part of the history of grape breeding in the United States, contributing to the development of hybrid varieties.

Keep in mind that the Agawam grape is not as widely known or cultivated as some other grape varieties, and its usage is primarily regional. Local conditions and cultivation practices can also influence the characteristics of the grapes.