This is an up-close and personal view of the grapevine in our backyard in Greenpoint. While last year’s season yielded no grapes as a result of overzealous pruning on the part of Taylor, this year’s crop promises to be bountiful. August was harvest in 2005, so be sure to stop by the shop in the latter part of the month for samples, and keep eyes peeled for jam sessions. We are planning on putting up spiced grapes and pickled grapes, two recipes that succeeded from the great pickle of 2005.
June 14, 2007 at 2:47 pm
What variety of grapes? Are you interested in making wine?
June 15, 2007 at 12:02 pm
As far as I have been told by armchair botanists, they are champagne grapes, and while interested in bottling them, i have in the past opted for the simpler canning option.
If you know how to make champagne, stop into the store!
June 19, 2007 at 10:21 am
There are three varieties of grape that traditionally go into champagne. Nevermind the wide array of grapes that are made into sparkling wines. I do in fact know how to make champagne, and we’ll chat next time I’m around.
June 24, 2007 at 2:20 pm
Watch out for birds! My mother’s grapes get picked over by the birds right before they are ripe enough to eat. You might try netting if this is a problem, but sometimes birds get caught in the netting.
P.S. As I understand it, “champagne” grapes are a small, white variety, called “champagne” because of their delicacy, not because they are one of the three varieties used to make Champagne (Pinot Noir, Pinot Meuniere, and Chardonnay, btw). I could be wrong.
June 26, 2007 at 4:32 pm
Mmmmm… longing for the time when I was a kid and my mom and I made mustang grape jelly from grapes we found growing wild near our house.
September 14, 2007 at 7:56 pm
I have concord grapes and would be interested in a spiced grape recipe