When the scent of autumn’s crisp air sends out its seasonally splashed sensations, one is likely swapping out summer-sweet melons for Vitis 
vinifera, Vitaceae.
Table grapes take precedence at our holiday presentations. Their clusters of green, crimson and ebony fruits drape like pendants of iridescent pearls from their fiery foliage. There’s nothing like the succulent sweetness of that long-awaited-for table grape sliding across your taste buds.
Surprisingly, table grapes were not always so tasty. Given their predecessors’ tough skins, acidic juice and bitter seeds, it’s a wonder we have such sweet fruits today. So we shouldn’t take grapes for granted. If they’d not been thought worthy of cultivation, we’d have no tempting table grapes today.
Archaeological discoveries of wine residues in ceramic jars showed first domestication (viticulture) began approximately 8,000 years ago in southwestern Asia and southeastern Europe near the Caspian and Black Seas. Their existence has also been found pictured in hieroglyphics dated back to 5,000 BCE.
Originally, they were grown for medicinal seeds (pips), fresh and dried fruit (table grapes), and fermented (wine) and fresh (juice) for beverages. Their versatility made for a most important crop throughout Europe and Asia during early times.
The Spanish introduced grapes to America as a wine source for Catholic ceremonies in the late 1700s when missionaries established vineyards in California. In 1839, William Wolfskill planted a vineyard near Los Angeles, CA. By the mid-1800s, Colonel Agoston Haraszthy brought over 100,000 cuttings from Europe to provide a fruit source to miners during the gold rush.
Around 1860, William Thompson planted a Mediterranean variety, “Oval Kishmish”, near Yuba City that today is known as – you guessed it – thin-skinned, sweet-seedless “Thompson” grapes. Although Thompson was the preferred raisin grape, in the 1920s red and black seedless varieties were soon developed.
It’s no wonder that today’s seedless varieties have overtaken the previous popularity of seeded grapes. Their delightful, seedless, pop-in-the-mouth convenience makes for a healthy and tasty snack that’s hard to resist. About 12% of the world’s grape production is table grapes.
Grapes are a good source of vitamins C and K, and contain protein, carbohydrates, fiber and minerals. Black, purple and red varieties provide antioxidants.
Best for indulging in raw, one can pair grapes with soft cheeses, in salads with toasted nuts, or with other fruits such as figs, strawberries, apples and pears. Savor relishes to accompany meat, poultry, or seafood, vinaigrettes for salads, toppings on custard tarts or even quickly sautéed in a Balsamic reduction.
Table grapes grow well in this area as long as you select a suitable cultivar and site. They need full sun, well-drained soil, and a vertical structure for training vines. Fruit production occurs about 2-3 yrs after planting, with maximum production after 5 yrs. Grapes can live to at least 100 years if well tended.
When that long, expectant wait at last reveals clusters with satiny-white “bloom” covering each berry, we know it’s autumn. It’s no wonder these little beauties inspire us to seek their ripened clusters after summer’s last showing.
So next time you need something tasty, sweet and simple to serve for your special meal, don’t forget these succulent clusters!
Resources:
BACI Kitchen
A HISTORY OF GRAPES
Lucidcentral
About Table Grapes
Jasmine Vineyards
Sticky Raisins to Seedless Grapes: The History Of …
OSU Extension Service
Growing Table Grapes – OSU Extension Service. A thorough guide to growing, pruning and maintaining healthy grape vines.
Sources for Plants:
One Green World
Raintree Nursery
http://www.raintreenursery.com
Both have many cultivars to select from, including green, red, and black varieties, and info on site preferences for each. Those that are good for making raisins are identified.
Recipe: Grape Pizza
Dough:
1 package of active dry yeast
1¾ cups white whole wheat (or gluten free) flour
¾ cup warm water (105-110°)
½ teaspoon salt
½ tablespoon olive oil
1 teaspoon finely minced fresh rosemary
Sprinkle yeast over ¼ cup water and let it sit until foamy, about 15 minutes. Mix together flour, salt and rosemary, then add olive oil and yeast. Mix together until a soft dough forms. Knead on a floured surface about 10 minutes (or in stand mixer or food processor) until smooth and elastic. Cover and let rise until doubled in bulk.
Topping:
¼ cup sweet vermouth
1 tablespoon honey
2 cups table grapes, any variety or a mixture, halved
5 oz shredded Fontina
5 oz fresh grated parmesan
4 oz crumbled goat cheese
1 teaspoon fresh minced rosemary
fresh basil leaves removed from stems
1/3 cup sliced almonds
Bring wine and honey to a boil in a small saucepan and continue simmering over medium heat until reduced about 5 minutes. Add grapes and stir to coat them, then remove from heat to a bowl.
Preheat oven to 500°F. On a jelly roll pan lined with parchment paper, pat out dough to form a 12” circle that’s higher on the edges. Arrange grapes, cheeses, nuts, rosemary and basil leaves on top, then bake 14 to 18 minutes until the cheese is bubbly. Transfer to a cutting board to cool 5 minutes before slicing. Good for an appetizer or accompanied with a salad. Servings depend on the number of slices.
Oregon State University Extension
