Grapes are one of our favorite fruits during this season, both for livening up recipes and to give life to wine, one of human history’s most beloved drinks – wine. But understanding the differences between “table grapes” and those intended for wine production is no trivial matter.
The grape, or vitis vinifera, with all its berries and varieties can be simplified into two groups: First, you have red grapes (representing the darker varieties with colors like pink, purple, violet and even bluish hues) and then you have white grapes (these are generally different shades of green, yellow and gold). The main distinction between grapes for serving and those dedicated to the production of wine (which is also regulated by law) lies in the characteristics of taste, acidity and sugar content. The variety that you can eat straight off the vine is generally sweet and rich in natural sugars with a very compact pulp and thin skin, while the variety meant for wine production has a higher acidity with a juicy yet less firm pulp. It’s also important to note that both fresh table grapes and raisins, with their sweet and sour taste, pair extremely well with cheese, meat, salad, desserts and even pasta dishes.
The lost history of grapes
The goodness of this fruit was obviously recognized early on by man – so much so that there are archaeological findings that indicate cultivation dating back 6,000 years. By now a worldwide practice, the grapevine produces at least 10 thousand different varieties (a number that a genomic study is currently trying to clarify). But one thing is certain: Grapes have always been one of the most beloved and celebrated fruits present in pictorial and artistic representation throughout history. It has also had profound reflections in the spirituality of the ancients: From the drunkenness of the god Dionysus’s followers, and other various mystery cults, to the stories from the Bible in which Noah planted the first vine. Not to mention that the habit of eating grapes with meals and drinking wine has been present in ancient civilizations that contribute to our current identities of the present – from the Greeks and the Romans to the people of Mesopotamia and Egypt.
The nutritional benefits of grapes
Equipped with an excellent level of antioxidants, grapes are even used for making cosmetics like anti-wrinkle creams. And they’re used for a specific diet, called amplotherapy, which focuses on the grape as a core element to restore the body (under careful medical observation, of course). The skin on grapes (especially black and red grapes) is also high in resveratrol, which is a fundamental element in helping the body fight tumors and blood clotting. Plus, it’s great for the simple function of detoxification and purification, as well. In general, grapes are easily digested and considered useful for keeping cholesterol at bay. But be careful: They also have a high level of sugars – from both glucose and fructose – so it’s best to avoid eating too many if you struggle with high blood sugar.
La vitis labrusca – or the American vine
Another important difference to keep in mind? The distinction between vitis vinifera and vitis labrusca, or the American vine: While vitis labrusca is a vine deriving from the same family as vitis vinifera, the fruits feature a particularly wild (and distinctive) taste. The most well- known of these is the strawberry grape (also called Isabella grapes), whose shrub has been used in Italy – especially in the North – to cover canopies, pergolas and in some cases, even to make hedges. Of this variety, you can find bunches for sale as table fruit, but they’re never used to make wine – even if a special (albeit illegal) drink, “il fragolino,” was created in Europe anyway.
