Why Isn’t Wine Made with Regular Grapes?

Why Isn’t Wine Made with Regular Grapes?


There are some pretty key differences between wine grapes and the kind of grapes we eat. So what makes the two grape species so distinct?

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Regular Grapes:

Siegerrebe-grapes

  • Fairly large and tough
  • Crunchier
  • Travel much better than wine grapes
  • Thin-skinned
  • No seeds
  • Crisp/sour taste

 

 


Wine Grapes:

grapeswine

  • Small and delicate
  • Soft and juicy
  • Difficult to transport
  • Thick, chewy skin
  • Many seeds
  • Higher sugar content leading to much higher alcohol content

 

 

 

 


 

 

How does this affect the wine?

It makes much more sense to use a sweeter, juicier grape like a wine grape than a sour, crunchier grape. Sugar is a vital part of turning grapes into wine, especially because fermentation relies heavily on the sweetness of a grape. The thicker skin on wine grapes also can contribute to the flavor to the wine, whereas the thinner-skinned regular grapes do not. Regular grapes are considered much more edible because their lack of seeds in makes them easier to eat (then again, anything can be edible if you’re determined enough, amirite?) 


There you go, winos! To keep reading, check these out! Keep enjoying and sharing!

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Comments

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Mackenzi Enright

ABOUT ME

Bright Cellars Intern. Milwaukeean. Blogger. Wine Enthusiast. Pun Aficionado. Riesling Princess. Gifted Movie Quoter. Aspiring Best Friend of Beyoncé.

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