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Saint-Croix is dark-skinned American hybrid variety renowned for its extreme resistance to cold. It was developed by pioneering Wisconsin grape breeder Elmer Swenson through the University of Minnesota and is well suited for growing in marginal Midwest conditions. It is also grown in New York and Connecticut.

The wine produced from Saint-Croix is deeply colored, but low in tannins. It is medium-to-full bodied and responds well to barrel maturation, although it is best drunk young. Flavors of dark berries and currants are common.

A lot of Saint-Croix grapes are used in the production of grape juices, jellies and as table fruit.

Synonyms include: Saint Croy, Elmer Swenson 242.

Food matches for Saint-Croix include:

• T-bone steak with fries
• Meatloaf
• Baked beans with rye bread