Grapes

Culinary

Grapes are eaten raw, dried (as raisins, currants and sultanas), or cooked. Also, depending on the grape cultivar, grapes are used in winemaking. Grapes can be processed into a multitude of products such as jams, juices, vinegars and oils. Commercially cultivated grapes are classified as either table or wine grapes. These categories are based on their intended method of consumption: grapes that are eaten raw (table grapes), or grapes that are used to make wine (wine grapes). Table grape cultivars normally have large, seedless fruit and thin skins. Wine grapes are smaller (in comparison to table grapes), usually contain seeds, and have thicker skins (a desirable characteristic in making wine). Most of the aroma in wine is from the skin. Wine grapes tend to have a high sugar content. They are harvested at peak sugar levels (approximately 24% sugar by weight.) In comparison, commercially produced "100% grape juice" made from table grapes are normally around 15% sugar by weight.