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Cultivated grapes (Vitis vinifera), a perennial shrubby vine related to the genus Vitis in the Vitaceae family, grow in almost every temperate and subtropical climate. They are rarely seen in the wild. They descend from ancient wild forest grapes, found from the southern coast of the Caspian Sea to the northern Mediterranean.
Grapes are one of the earliest plants cultivated by humans. People have known grapes since ancient times, as evidenced by bas-reliefs and murals in pharaonic tombs. Some sources indicate that people cultivated grapes and used them to make wine as early as 7,000 years ago. Grape cultivation flourished in Mesopotamia (Babylonia and Assyria) 4,000 years ago. The ancient Greeks also cultivated grapes during their extensive trade with India and Central Asia. This culture remains as vibrant today as it was thousands of years ago. Grape berries are used to make juice, preserves, wine, raisins, jams, vinegar, marinades, and can be eaten fresh. Grape seeds are used to extract valuable grape oil, which is widely used in cosmetics and medicine. Grape leaves can be used to make dolma, cabbage rolls, etc.

In southern regions, cultivated vines can grow up to 30 to 40 meters in length, while in mid-latitudes they do not exceed 3 meters. The plant's branches cling to their supports with tendrils. Older trunks are covered with deeply grooved, brown bark that separates. Young stems are pale yellow or light red. Alternate, full leaves consist of three or five lobes and have petioles. Inflorescences are loose or densely packed panicles of small, pale green bisexual flowers. The crop blooms from May to June, and the berries ripen in August or September (some varieties ripen in October). The variously shaped bunches contain juicy berries containing one to four seeds, though some varieties are completely seedless. The berries vary in color, including green, purple-black, yellow, pink, and deep red. The berries are typically coated with a waxy coating. The plant has a long lifespan, reaching 130 to 150 years.