One of my earliest taste memories is of grapes. Not of the insipid seedless supermarket variety. The grapes that I grew up eating were the European Vitis vinifera, grown in my backyard.
Growing grapes was my fathers passion. As far back as I can remember, he would tend the vines; training, pruning and grafting them year after year, in hopes of producing the perfect grape. The goal, of course, was to produce a great wine. The wines, though perfectly drinkable, were never remarkable.
When he stopped making wine, there was an abundance of grapes for the table. Just a few ripe bunches in a bowl would fill the house with a complex bouquet of aroma compounds made up of alcohols (methyl alcohol, ethyl alcohol), aldehydes (acetaldehyde, isobutyraldehyde), amines (methoxypyrazine), esters (ethyl, butyrate), thiols (mercaptohexyl acetate) and terpenes (linalool, nerol)–to name a few. Their flavor was amazing–a beautiful balance of acids, alkalies, tannins and sugars.
Nature blessed these fruits with many great attributes, but she did not make them conducive for good eating. Unless you are a bird.
As with most fertile plants that cover our planet, the grapes loftiest endeavor is to go forth and multiply. In order to sustain the species, Nature designed the grape berry as a seed carrier. Only when the seeds are ready, do the fruits ripen– making them attractive to the birds that will consume them and deposit the seeds.
Eating these grapes was a challenge. The skins, thick and tough, were unpalatable. Removing them was not an option, as they contained aromas and astringency necessary for a balanced flavor. The large seeds which contained the bulk of the tannins were completely inedible; Natures cruel joke to us humans.
As a child, I developed a slow, methodical approach to eating these grapes: First, the skins were split open to reveal the seeds, which were pried out with fingertips, and sometimes from impatience, with tweezers. Next, the tenacious skins were peeled, but only halfway, leaving them intact at the blossom end. Holding on to the end, I would insert the grape into my mouth, biting down on the skin to release the flavor and loosen the pulp, then remove and discard the masticated skin. Messy? yes. Attractive? no. It would take me nearly an hour to get through a small bunch.
Other members of my family did not have the patience (or neurosis) to eat them "properly" and would just eat them whole, or not bother at all. And yes, these grapes made an extraordinary jelly, but how many jars can a family consume or give away?
Not that many, it turned out. And so, the grapes were left for the birds.
A few years ago, my father, tired of cleaning the mess and tending the vines, cut them down and installed an awning over the patio that was once covered with a flourishing grape arbor.
Every year since, come October, I get a craving for those old world grapes.
I miss them.
"Those things are better which are perfected by nature than those which are finished by art", said Cicero, a long, long time ago
Nature, with her infinite variations, has always been a primary source of inspiration, as well as aggravation, but I have to concur with William Blake, who said "Great things are done when men and mountains meet"
This is not a mountain…its just a grape.
My intention here was to recreate the flavor and balance of the grapes, without the obstacles of seeds and skin. With my father's grapes no longer available, I turned to the the Concord (Vitis labrusca). The pulp was separated from the skins and each juiced separately. The pulp was set with agar and gelatin and molded. After a few trials, I found the best ratio was .85% agar to .35% gelatin. When the gelled pulp was unmolded, the grapes were marinated in the juice from the skin. Adria applies this technique in Gelatina Cru by vacuum sealing. I found that I had better control over the penetration and ultimate proportions of skin/pulp by simply allowing it to sit in the marinade for a few hours.
For the first time, I am able to enjoy the flavor and texture of old world grapes with none of the distractions. This technique also opens up possibilities for other whimsies…grapes made of white wine, marinated in red. Or, other manipulations of flavor contrasts between pulp and peel…sweet orange gel, marinated in bitter orange.
Have I outwitted Mother Nature? Just maybe on this one…but she is still legions ahead.
For a philosophical take on Man vs. Nature in the context of food, read "Cooking: The Quintessential Art" by Herve This and Pierre Gagnaire, a book that I forgot to include in my previous post. Chadzilla quotes from the book in a recent post, sparking an insightful conversation.
(I can't put up this post without a shout out to my friend, Uwe, who embraces the nicknames Uva and Queso [grape and cheese]. Check out his blog Gratifood. His food will make you drool. His language will make you smile.)
Playing with Fire and Water 
Ah peeled grapes you must of saw the alinea picture and fell in love with it like me. I just love that page (that and the beets with the beef the tendrils reaching for the sky!)
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Great story! My husband has a much more coarse variation of your method for eating his father’s backyard grapes (bite and spit.) He’s lucky that his father has never succumbed to the urge to cut down the vines. The eating technique has since been passed on to our 6 year old son. I make grape jelly out of the grapes every year and it’s the one preserve I never have left over by the next year. I’d love to surprise him and make him your grapes next year. Where did you get the mold?
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Wow, this is a quantum leap over the reconstructed potato: people think they`re getting just a bunch of peeled grapes (which I`ve done the old-fashioned way) until they bite into one.
What is the cheese that the bunch is plated on? The bloomed rind and the ash centre line are throwing me a bit.
And would a savory grape work under certain applications?
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Linda… how is the gel texture exactly with your ratios? Is it fairly soft when bitten or is there a touch of brittleness to the bite?
I have been using a lot of gelatine/agar blends lately for different purposes and these 2 seemingly common gelling agents never fail to amaze me with their fluctuous relationship. It just proves how little we know about the vast amount of ingredients in our kitchens today.
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Maggie-
I made the molds with silicone plastique
Ivan-
the cheese is Morbier
Chad-
I tried at least 8 combinations of agar/gelatin. This was the softest texture that I could attain with the molds. Its very similar to the texture of seedless grapes.
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