Determining Whether Grapes Will Be Ideal for Table Use or Winemaking
As a passionate grape grower, I often find myself in the dilemma of deciding whether the grapes I cultivate will be better suited for making wine or for enjoying as table grapes. This article will explore the characteristics of desirable table and wine grapes and offer insights into how to differentiate between the two.
Characteristics of Desirable Table Grapes
Table grapes, which are designed primarily for consumption, typically have specific attributes that make them appealing for at-home dining. These include:
Seedless or Small Seeds: Seedless grapes are more convenient for consumption, while those with very small seeds provide a better eating experience. Large Berries: Larger berries often lead to juicier and sweeter grapes, which are more enjoyable when eaten directly. Thin Skins: Thinner skins make the grapes easier to eat and digest, enhancing the overall eating experience.While you can certainly make a decent wine from table grapes, the resulting wine may not have the complexity or tannins that wines made from dedicated wine-grape varieties possess.
Characteristics of Wine Grapes
Wine grapes, on the other hand, have different characteristics that make them ideal for winemaking. These include:
Thicker Skins: The skins of wine grapes are generally thicker, which contributes to the wine’s depth of flavor and color. Bigger Seeds: Larger seeds tend to add more tannins and complexity to the wine, which is crucial for aging and aging potential. Smaller Berries: Smaller berries often contain more concentrated flavors and sugars, leading to higher quality wines.For example, the grape varieties I have cultivated, such as Cabernet Sauvignon, are known for their robust flavor profiles and are not typically found in table settings. These grapes are different from the seedless or very small-seeded varieties that you might find in the market. When I mow the grass between the rows as harvest nears, I often grab a few handfuls for a quick energy boost. These grapes are thicker-skinned, have larger seeds, and smaller berries, which makes them more flavorful but less suitable for table use.
Harvesting and Testing for Ripeness
Assessing the ripeness of both table and wine grapes is an essential step in the harvesting process. When testing for ripeness, you can use several methods:
Visual Inspection: Observe the color of the grapes. Fully ripe grapes will be a rich and vibrant hue. For table grapes, this is often a bright green, red, or purple. Wine grapes might have a more varied appearance depending on the variety. Taste: Sample a few grapes to determine their sweetness and flavor. Table grapes should be sweet and juicy, while wine grapes should have a more complex and intense profile. Skin Tension: Squeeze a grape. The skins of ripe table grapes should feel plump and taut. Wine grapes will have thicker skins with a bit more give but still have a similar plumpness.While the grapes I grow are flavorful and suitable for winemaking, they are not ideal for table use. The thicker skins can be a challenge to spit out, and the flavor is primarily concentrated under the skin, which is less suitable for appearing at a dinner party.
Conclusion
The decision of whether a grape will be ideal for table use or winemaking depends on its specific characteristics. By understanding the differences between these two categories, you can make an informed choice about the best use for your grapes.