What are the different types of grapes?

originally grapes were grown both in Eastern Europe and the New World. Columbus brought back species that were then hybridized in Europe. Hybridized species have become popular in the US and Australia. Historians believe that most grape cultivation began in Greek and Turkish culture and those who were brought to other parts of Europe from the new areas of Mexico and South America were generally wild.

Today grapes are classified in two ways. They are defined as table or wine and are further separated by whether they are European or American. It is often difficult to say because of hybridization of what American or European grapes are. Some fruits have been developed in Europe, but have gained popularity in America. In general, European varieties are classified as a dart from the cultivar Vitis Vinifera . The American comes from Vitis Labrusca .

Grapes grown from Vitis Labrusca tend to grow well on the east coast of the US, but in Europe has been developedMost modern grapes of wine and table, especially in Spain, Italy and France. The Americans tend to prefer table varieties from Vitis Vinifera because these European grapes have nice tight skin. Vitis Labrusca has a looser skin that slips easier, which is ideal for peeling.

The primary grapes of wine were classified according to the region in France. We know them in the US as Chardonnay, Sauvignon Blanc, Zinfandel, Muscat, Merlot and Cabernet. In general, they are deployed and are not considered good substitutes for table grapes. They represent most of those used for wines in the US. Concords, from the variety vitis labrusca , are preferred in juices.

For the grapes of the table has one over 50 varieties from which you can choose. Types without seeds tend to be preferred to those who have Vizds. Several varieties are well known and holds most of the bayslu on the market.

, Thompsons and Perlettes are the most popular grapes of green skin. Both are sweet with tight skin and elongated shape. The pearls are recognizable because they are about 30% larger than Thompsons. Both create excellent raisins, although the Thompsons are a more popular type.

for color variety, without seeds of red flames and ruby ​​grapes are quite popular. They have tense meat and a greater depth of taste than Thompson. Black monns are without seeds and have almost black or dark blue skin when they are mature. Their skin is less tense, but still provides a good crisis. They are larger and more elongated than a round shape. Monnukas can often be found in the form of raisins in natural food stores and their color is attractive, especially in combination with white and red varieties.

Some people prefer to add color with black Venus. People praise them for their sweetness, which is a likenned on the flavors in Muscat. The Grapes of Venus are relatively large and are inYanza, when they are added to fruit salads or are served as they are. Because of their size, they are ideal for fruit cabobs.

less often available, but it is worth looking for, there are small round grapes of champagne. These may have either red or green meat depending on the variety. They are crunchy and very sweet. Although they are called champagne, they are not used in champagne production; Their taste is rather compared to the finished taste of good sparkling wine.

If the seeds do not mind, of course, the Concords are a classic choice. As with monnukas in size, shape and color they have large seeds that can be easily removed. Muscat grapes, although used in wine, are also ideal for eating. They are also deployed, so they serve them to include a way of discreetly destroy the seeds.

For the adventure floor, wine grapes are an interesting "table" choice. Virtually all varieties of wine provides tastes similar to the wines they produce and greaterThey are vaccinated on them. The most important thing in their selection, which may not be easily available, is to ensure that they are fully ripe.

with the abundance and diversity of grapes is always something new. Those who have the smallest number of chemical treatments usually taste better than those that have been exposed to numerous pesticides. If one buys fruit that is not certified organic, they may want to serve them peeled, because the skin tends to maintain the taste of pesticides and can be bitter.