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Thread: Black Grapes

  1. #1
    Sqwertz Guest

    Default Black Grapes

    Have these just been invented recently? I've never heard of them
    until this season, and now everybody in town in selling them for under
    $1 (as low as $.59/lb) along with the red and green seedless grapes.
    They're pretty good. Nice enlongated shape (Andy and Sheldon would
    appreciate the Testicle-Feel to them), and the skins are thin and not
    bitter at all. I'll probably pick up another 5lbs while they're still
    cheap and juice them. It's not like I'm missing out on much fiber
    anyway.

    -sw

  2. #2
    Cheryl Guest

    Default Re: Black Grapes

    "Sqwertz" <[email protected]> wrote in message
    news:eb9t8j0ac84s$.[email protected]..
    > Have these just been invented recently? I've never heard of them
    > until this season, and now everybody in town in selling them for under
    > $1 (as low as $.59/lb) along with the red and green seedless grapes.
    > They're pretty good. Nice enlongated shape (Andy and Sheldon would
    > appreciate the Testicle-Feel to them), and the skins are thin and not
    > bitter at all. I'll probably pick up another 5lbs while they're still
    > cheap and juice them. It's not like I'm missing out on much fiber
    > anyway.


    I've seen them for a while. My favorite grape. They're so sweet it's like
    eating candy.

    >


  3. #3
    Giusi Guest

    Default Re: Black Grapes


    "Cheryl" <[email protected]> ha scritto nel messaggio
    > "Sqwertz" <[email protected]> wrote in message
    >> Have these just been invented recently? I've never heard of them>> until
    >> this season, and now everybody in town in selling them for under
    >> $1


    > I've seen them for a while. My favorite grape. They're so sweet it's
    > like > eating candy.


    Although they don't have enough sugar yet for making wine, I had a bunch of
    sangiovese grapes today and they were pure heaven. If I didn't like the
    wine so much I'd be tempted to steal some.



  4. #4
    Sqwertz Guest

    Default Re: Black Grapes

    On Sun, 26 Sep 2010 19:11:17 +0200, Giusi wrote:

    > Although they don't have enough sugar yet for making wine, I had a bunch of
    > sangiovese grapes today and they were pure heaven. If I didn't like the
    > wine so much I'd be tempted to steal some.


    My understanding was that wine grapes are not very edible at all.

    -sw

  5. #5
    Brooklyn1 Guest

    Default Re: Black Grapes

    Sqwertz wrote:
    > Giusi wrote:
    >
    >> Although they don't have enough sugar yet for making wine, I had a bunch of
    >> sangiovese grapes today and they were pure heaven. If I didn't like the
    >> wine so much I'd be tempted to steal some.

    >
    >My understanding was that wine grapes are not very edible at all.


    Wine grapes don't make very good table grapes (too potent) but some
    people do enjoy them in small quantities, like eating concord grapes.

  6. #6
    Dan Abel Guest

    Default Re: Black Grapes

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Sun, 26 Sep 2010 19:11:17 +0200, Giusi wrote:
    >
    > > Although they don't have enough sugar yet for making wine, I had a bunch of
    > > sangiovese grapes today and they were pure heaven. If I didn't like the
    > > wine so much I'd be tempted to steal some.

    >
    > My understanding was that wine grapes are not very edible at all.


    That's not true at all. They are very edible, just not salable.

    :-)

    I took a class about wine, many years ago. We visited several wineries
    in this county. All had some vines growing around them. It was well
    past harvest, but some vines still had a few grapes. The instructor
    encouraged us to taste them, saying that they wouldn't be harvested. It
    gave me a very good understanding as to why some wines were inherently
    more expensive. The Zinfandel grapes had a very large seed, probably
    half the diameter of the grape, and a rather thick skin. Still, there
    was a fair amount of very sweet pulp. The Cabaret Sauvignon grapes had
    the same size seed, but were *much* smaller. The skin was also thick.
    There was almost no pulp at all.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  7. #7
    Sqwertz Guest

    Default Re: Black Grapes

    On Sun, 26 Sep 2010 16:17:42 -0400, Brooklyn1 wrote:

    > Sqwertz wrote:
    >> Giusi wrote:
    >>
    >>> Although they don't have enough sugar yet for making wine, I had a bunch of
    >>> sangiovese grapes today and they were pure heaven. If I didn't like the
    >>> wine so much I'd be tempted to steal some.

    >>
    >>My understanding was that wine grapes are not very edible at all.

    >
    > Wine grapes don't make very good table grapes (too potent) but some
    > people do enjoy them in small quantities, like eating concord grapes.


    Concord grapes are an excellent, sweet grape. We used to have them in
    our back yard as a kid. But...

    .... why am I engaging Sheldon in a subject which he no doubt knows
    nothing about?

    -sw

  8. #8
    Arri London Guest

    Default Re: Black Grapes



    Sqwertz wrote:
    >
    > Have these just been invented recently? I've never heard of them
    > until this season, and now everybody in town in selling them for under
    > $1 (as low as $.59/lb) along with the red and green seedless grapes.
    > They're pretty good. Nice enlongated shape (Andy and Sheldon would
    > appreciate the Testicle-Feel to them), and the skins are thin and not
    > bitter at all. I'll probably pick up another 5lbs while they're still
    > cheap and juice them. It's not like I'm missing out on much fiber
    > anyway.
    >
    > -sw


    Been around for years. Perhaps not always distributed nationall though.
    They are just about the only really reliably sweet grapes we get around
    here. The red ones are next. The green are rarely sweet.

  9. #9
    Arri London Guest

    Default Re: Black Grapes



    Sqwertz wrote:
    >
    > On Sun, 26 Sep 2010 19:11:17 +0200, Giusi wrote:
    >
    > > Although they don't have enough sugar yet for making wine, I had a bunch of
    > > sangiovese grapes today and they were pure heaven. If I didn't like the
    > > wine so much I'd be tempted to steal some.

    >
    > My understanding was that wine grapes are not very edible at all.
    >
    > -sw


    No, they are eminently edible! They need a fair amount of sugar to make
    decent wine.

  10. #10
    Dan Abel Guest

    Default Re: Black Grapes

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Sun, 26 Sep 2010 16:17:42 -0400, Brooklyn1 wrote:
    >
    > > Sqwertz wrote:
    > >> Giusi wrote:
    > >>
    > >>> Although they don't have enough sugar yet for making wine, I had a bunch
    > >>> of
    > >>> sangiovese grapes today and they were pure heaven. If I didn't like the
    > >>> wine so much I'd be tempted to steal some.
    > >>
    > >>My understanding was that wine grapes are not very edible at all.

    > >
    > > Wine grapes don't make very good table grapes (too potent) but some
    > > people do enjoy them in small quantities, like eating concord grapes.

    >
    > Concord grapes are an excellent, sweet grape. We used to have them in
    > our back yard as a kid. But...
    >
    > ... why am I engaging Sheldon in a subject which he no doubt knows
    > nothing about?


    Good question. And I would change "nothing" to "less than nothing".
    And what the heck is "too potent"?

    People don't eat wine grapes that much, because they have seeds in them.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  11. #11
    Sqwertz Guest

    Default Re: Black Grapes

    On Sun, 26 Sep 2010 16:39:18 -0700, Dan Abel wrote:

    > Good question. And I would change "nothing" to "less than nothing".
    > And what the heck is "too potent"?


    I assume he means that there's too much alcohol in them.

    > People don't eat wine grapes that much, because they have seeds in them.


    So I read up on them - the skins are thicker, too. I just read in a
    book (Modern Mezze Cooking) that Greece is home to 300 varieties of
    grapes. I didn't know there that many.

    -sw

  12. #12
    spamtrap1888 Guest

    Default Re: Black Grapes

    On Sep 26, 8:45*am, Sqwertz <swe...@cluemail.compost> wrote:
    > Have these just been invented recently? *I've never heard of them
    > until this season, and now everybody in town in selling them for under
    > $1 (as low as $.59/lb) along with the red and green seedless grapes.


    The dark dark ones I've seen in recent years are Thomcat grapes, a
    hybrid of Concord and Thompson seedless. Not as tart as Concords,
    whose acid burned my tongue years ago when I ate a half pound. But far
    more flavorful than Thompsons.

  13. #13
    spamtrap1888 Guest

    Default Re: Black Grapes

    On Sep 26, 10:35*am, Sqwertz <swe...@cluemail.compost> wrote:
    > On Sun, 26 Sep 2010 19:11:17 +0200, Giusi wrote:
    > > Although they don't have enough sugar yet for making wine, I had a bunch of
    > > sangiovese grapes today and they were pure heaven. *If I didn't like the
    > > wine so much I'd be tempted to steal some.

    >
    > My understanding was that wine grapes are not very edible at all.
    >


    Eating wine grapes you'd swear they're all skin and seeds.

  14. #14
    spamtrap1888 Guest

    Default Re: Black Grapes

    On Sep 26, 1:52*pm, Dan Abel <da...@sonic.net> wrote:
    > In article <1k0kmmfygkavu....@sqwertz.com>,
    >
    > *Sqwertz <swe...@cluemail.compost> wrote:
    > > On Sun, 26 Sep 2010 19:11:17 +0200, Giusi wrote:

    >
    > > > Although they don't have enough sugar yet for making wine, I had a bunch of
    > > > sangiovese grapes today and they were pure heaven. *If I didn't like the
    > > > wine so much I'd be tempted to steal some.

    >
    > > My understanding was that wine grapes are not very edible at all.

    >
    > That's not true at all. *They are very edible, just not salable.
    >
    > :-)
    >
    > I took a class about wine, many years ago. *We visited several wineries
    > in this county. *All had some vines growing around them. *It was well
    > past harvest, but some vines still had a few grapes. *The instructor
    > encouraged us to taste them, saying that they wouldn't be harvested. *It
    > gave me a very good understanding as to why some wines were inherently
    > more expensive. *The Zinfandel grapes had a very large seed, probably
    > half the diameter of the grape, and a rather thick skin. *Still, there
    > was a fair amount of very sweet pulp. *The Cabaret Sauvignon grapes had
    > the same size seed, but were *much* smaller. *The skin was also thick. *
    > There was almost no pulp at all.


    "Second crop" grapes at least used to be common in Northern California
    vineyards. Weeks after the main pruning, vines would send out
    additional shoots which would flower and set a small crop, far from
    ripe when the main crop was picked.

  15. #15
    Giusi Guest

    Default Re: Black Grapes


    "spamtrap1888" <[email protected]> ha scritto nel messaggio
    , Sqwertz <swe...@cluemail.compost> wrote:
    > On Sun, 26 Sep 2010 19:11:17 +0200, Giusi wrote:
    > > Although they don't have enough sugar yet for making wine, I had a bunch
    > > of> > sangiovese grapes today and they were pure heaven. If I didn't
    > > like the> > wine so much I'd be tempted to steal some.

    >
    > My understanding was that wine grapes are not very edible at all.
    >


    Eating wine grapes you'd swear they're all skin and seeds.

    Not to me! They're pure flavor, juicy and delicious. How else would you
    get wine from them? I have no patience with this seedless thing. Seeds
    just aren't that big a problem and so often the flavor of seedless is pallid
    compared to seeded grapes.

    I grow white Concord here, which are called uva fragola. They're great and
    the jelly they make is superb. People are convinced I put spices in it.



  16. #16
    blake murphy Guest

    Default Re: Black Grapes

    On Sun, 26 Sep 2010 16:17:42 -0400, Brooklyn1 wrote:

    > Sqwertz wrote:
    >> Giusi wrote:
    >>
    >>> Although they don't have enough sugar yet for making wine, I had a bunch of
    >>> sangiovese grapes today and they were pure heaven. If I didn't like the
    >>> wine so much I'd be tempted to steal some.

    >>
    >>My understanding was that wine grapes are not very edible at all.

    >
    > Wine grapes don't make very good table grapes (too potent) but some
    > people do enjoy them in small quantities, like eating concord grapes.


    what the hell is a 'potent' grape?

    blake

  17. #17
    Sqwertz Guest

    Default Re: Black Grapes

    On Mon, 27 Sep 2010 11:38:11 -0400, blake murphy wrote:

    > On Sun, 26 Sep 2010 16:17:42 -0400, Brooklyn1 wrote:
    >
    >> Wine grapes don't make very good table grapes (too potent) but some
    >> people do enjoy them in small quantities, like eating concord grapes.

    >
    > what the hell is a 'potent' grape?
    >
    > blake


    13+% ABV. Where do you think wine comes from, dummy!

    -sw

  18. #18
    Dan Abel Guest

    Default Re: Black Grapes

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Mon, 27 Sep 2010 11:38:11 -0400, blake murphy wrote:
    >
    > > On Sun, 26 Sep 2010 16:17:42 -0400, Brooklyn1 wrote:
    > >
    > >> Wine grapes don't make very good table grapes (too potent) but some
    > >> people do enjoy them in small quantities, like eating concord grapes.

    > >
    > > what the hell is a 'potent' grape?
    > >
    > > blake

    >
    > 13+% ABV. Where do you think wine comes from, dummy!


    Alcohol comes from sugar. The higher the sugar, the higher the
    potential alcohol. However, too much alcohol kills yeast, although
    different yeast strains have different tolerances. So, is Sheldon
    trying to claim that wine grapes are too sweet for people to enjoy very
    much as table grapes?

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  19. #19
    Brooklyn1 Guest

    Default Re: Black Grapes

    On Mon, 27 Sep 2010 11:35:04 -0700, Dan Abel <[email protected]> wrote:

    >In article <[email protected]>,
    > Sqwertz <[email protected]> wrote:
    >
    >> On Mon, 27 Sep 2010 11:38:11 -0400, blake murphy wrote:
    >>
    >> > On Sun, 26 Sep 2010 16:17:42 -0400, Brooklyn1 wrote:
    >> >
    >> >> Wine grapes don't make very good table grapes (too potent) but some
    >> >> people do enjoy them in small quantities, like eating concord grapes.
    >> >
    >> > what the hell is a 'potent' grape?
    >> >
    >> > blake

    >>
    >> 13+% ABV. Where do you think wine comes from, dummy!

    >
    >Alcohol comes from sugar. The higher the sugar, the higher the
    >potential alcohol. However, too much alcohol kills yeast, although
    >different yeast strains have different tolerances. So, is Sheldon
    >trying to claim that wine grapes are too sweet for people to enjoy very
    >much as table grapes?


    You've obviously never eaten concord grapes, and other wine grapes, or
    you'd know how a potently flavored grape tastes. And wine grapes
    don't necessarily contain a lot of sugar, typically a quantity of
    sugar needs to be added to achieve the desired Proof.

    I used to grow concord grapes where I lived last, I certainly posted
    enough pictures, and I've made lots of wines, even got some rfc'ers
    into winemaking. People make their own wines primarilly because the
    home winemaker can almost always make better wine by accident than any
    made commercially on purpose.

    There are litterally thousands of grape varietals, saying "Black
    Grapes" is totally meaningless. NY grows a lot of grapes, many on
    native rootstock... not all grapes are Euro.

    I can guarantee that if I placed a pound of concord grapes in front of
    you and said eat, you wouldn't down more than 4 ounces before you'd
    call it quits. And because of their slip skin concords don't ship
    well nor do they have a good shelf life, it's rare to find any in
    stores. The aroma of concords is very intoxicating, folks get a whiff
    of that perfume and think they will eat tons but they'll actually eat
    very few before they wanna begin to come up. That story of the fox
    and sour grapes, those were concords.

    I call it potent, there are other descriptives for its flavor:
    http://en.wikipedia.org/wiki/Concord_(grape)

  20. #20
    spamtrap1888 Guest

    Default Re: Black Grapes

    On Sep 27, 6:54*pm, Brooklyn1 <Gravesend1> wrote (to D. Abel):

    > You've obviously never eaten concord grapes, and other wine grapes, or
    > you'd know how a potently flavored grape tastes. *And wine grapes
    > don't necessarily contain a lot of sugar, typically a quantity of
    > sugar needs to be added to achieve the desired Proof.


    LMAO here, because Abel lives in NorCal wine country, where the grapes
    are too high in sugar, if anything, when harvested.

    I suspect upstate New York grapes are quite different though.

    >
    > I used to grow concord grapes where I lived last, I certainly posted
    > enough pictures, and I've made lots of wines, even got some rfc'ers
    > into winemaking. *People make their own wines primarilly because the
    > home winemaker can almost always make better wine by accident than any
    > made commercially on purpose.
    >
    > There are litterally thousands of grape varietals, saying "Black
    > Grapes" is totally meaningless. *NY grows a lot of grapes, many on
    > native rootstock... not all grapes are Euro. *
    >
    > I can guarantee that if I placed a pound of concord grapes in front of
    > you and said eat, you wouldn't down more than 4 ounces before you'd
    > call it quits.


    Must be a blue moon because I agree with Brooklyn. As I posted above,
    Concords are tart tart tart.

    >*And because of their slip skin concords don't ship
    > well nor do they have a good shelf life, it's rare to find any in
    > stores. *The aroma of concords is very intoxicating, folks get a whiff
    > of that perfume and think they will eat tons but they'll actually eat
    > very few before they wanna begin to come up.


    Here Brokelyn hits his usual stride. Concord skins are tough; concords
    are available in stores; finally I've never had any come up nor has
    anyone else I know.

    The source of the "foxy" taste in Concords and other Vitis Labrusca
    varieties is methyl anthranilate.
    >*That story of the fox
    > and sour grapes, those were concords.
    >


    Brokelyn hits one out of the park -- this particular Aesop fable would
    have had to wait till Europeans discovered North America were he
    correct.


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