The fermentation of grapes to make wine is an ancient practice, as noted in biblical stories and Greek myths (Bacchus, or Dionysus, was the god of wine). Today, Italy and France are the leading European grape growers, while Israel, South Africa, and Chile also produce large quantities.
The smooth skin of the grape may range in color from greenish white to deep purple. The juicy flesh contains much water and sugar, in addition to iron and potassium. Many seedless varieties are cultivated, such as the American Thompson and Sultana. Grapes should be bought plump and their stems should not be brittle.
Grapes are used as ingredients in many tarts, custards, and salads. They complement any cheese board and are served with fish, meat, and foie gras. In the Middle East, the leaves of the grape vines are used as a casing for ground meat and rice. Grapes are preserved in jellies and jams, and are dried to produce raisins and currents. It is common to peel and seed grapes before cooking them.
